Apple season...

Hubs went out Sunday to an orchard near us and picked a bag of Gala apples.  This was his reward. This is not a dinner plate...it's a platter!!

There is no recipe for this.  I had leftover pie dough in the freezer from all that pie making I did around July 4th.  I let it thaw in the fridge overnight, then made this galette  yesterday afternoon

For the apples, I sprinkled with Fruit Fresh while I was cutting them, to keep them from browning.  I added boiled cider, a pinch of apple pie spice and a little drizzle of vanilla.  I mixed about 1/2 cup granulated sugar, 1/4 cup brown sugar and Instant ClearJel...then added it to the apple mixture.  You need to mix (completely) the ClearJel with the sugar to keep the thickening agent in the jel from being a globby mess.  Of course, I brushed it with some milk and sprinkled sugar on the dough!  It was baked on a parchment lined baking sheet, at 375, about 50 minutes.  The apples were still a little firm (the way I like them).  Add some vanilla bean ice cream...aahhhh 

Roasted Veggies

I had a friend over for dinner last night and I roasted a chicken breast (wrapped in a pineapple peel, which of course I forgot to photograph) and a bunch of veggies.  That was a perfect meal for the two of us.  Floated in the pool, talked, had a great meal.  It was a wonderful evening...one that doesn't happen often enough.

So...this morning when I opened my fridge, I saw all the rest of the veggies.  Since we're having pizza for dinner, I decided to roast some more veggies...some for lunch and some for the pizza (well, at least mine).

Here's my cast of characters:
cabbage - carrots - onion wedges - brussel sprouts - mini peppers

...and added tomatoes about half way through.

Out of the oven:

My lunch drizzled with a little balsamic:

Packaged for the fridge...some of which goes on pizza for dinner tonight:

There really isn't a recipe, but here's what I did...

Roasted Veggies

Preheat oven to 400 F (convection if you have it)

Place all veggies desired on to a baking sheet.  

Drizzle liberally with olive oil, salt & pepper.

Roast (approx) 30-40 minutes, checking frequently after about 20 minutes to get the doneness desired.

Personal preference - add tomatoes after 15 minutes of roasting.

TIP: I line my baking sheet with heavy duty foil, then put a pre-cut piece of parchment on top of foil. I think it cooks better, without sticking/burning on the baking sheet.  Plus clean up is a breeze!  I know some of you out there would rather just wash the sheet pan, and that's okay.  I'm just lazy.