Tag Archives: red

Rome Apples

Homemade apple pie.

There are levels to the homemade-ness.

Fully homemade pie will have the crust made from scratch, the apples will be fresh and… I guess those are the main parts.

Over the Thanksgiving holiday weekend, I made a ~homemade apple pie. But the crust was Betty Crocker mix just-add-cold-water.

Warning: there is no final picture. Honestly, it was ugly and I didn’t think about taking a picture. It didn’t taste that great either; it was a bit dry.

Interestingly enough, the weekend prior I had also made an apple pie and that pie, made the same way, was perfect in every way. Amazing.

But this one, was not. Idk why. We certainly can’t blame the apples, THEY were perfect.

🍎🍎🍎

About 7 Rome apples were washed and chopped as seen above.

Rome apples are really crisp and sweet and juicy!

Then I cooked them on the stove. Not fully cooked. They still had some bite but they were not raw any longer.

What they were was very fragrant and flavorful. The addition of cinnamon and nutmeg helped with that 🙂 also added cane sugar and water and a pinch sea salt. Also stirred in some flour after they were removed from the heat.

Something really interesting was the color of the pie afterward. I think the red pigment in the peels seeped into the filling because it was red inside. So red that people asked me, “What is it?”

It did look odd and so I wasn’t too offended… And then everyone ate the pie so maybe I’m the only one who thought it to be sub-par.

Rome apples, though, are great. I’d class them with HoneyCrisp apples, perfect for eating when you want something healthy.

However, they don’t keep well long l-term like other apples do. So, eat your apples! Or juice them. But eat them so you can get some fiber too!

I guess the next questions can include just how many varieties of apples are out there? Let me see how many I can name without searching:

  1. Rome apples
  2. Macintosh apples
  3. Granny Smith apples
  4. Red Delicious apples
  5. Pink lady apples
  6. Jazz apples
  7. HoneyCrisp apples
  8. Green apples
  9. Crab apples

9, not bad! #10 was Chinese apples but those are actually pomegranates and those are totally different!

It would be great to do a thing for pomegranates but I personally have questions about if the fruit is worth the effort. Conversation for another day.

But today, I’d like to thank you for reading 🙂 Peace & love

Also side note: the above pictured apple is the only one that was tie-dyed like that inside. 🍎🍎🍎

Pears

Oh, how I love pears; let me count the ways :

  1. They’re so juicy!
  2. No peeling necessary
  3. Variety of textures
  4. A colorful selection

Here are the top three found in the grocery store:

Red pears are SWEET but be careful, they’ll get mushy if they’re over ripe.

Bosc Pears are a favorite to many.. check the neck to see if it’s ripe (or smell it). Mmmmm.

D’anjou pears are fun to say and they’re just as delicious as the others.

When checking for ripeness, it’s easy! When they’re soft, they’re ready.

Tomatoes

There’s no other food like a tomato. They are popular and can be found in so many dishes. Even people who don’t like tomatoes usually will eat them in some way, shape or form (ketchup, probably).

When it comes to tomatoes, fresh is best. However, there are some flavors that can only be reached with the use of sun-dried tomatoes.

Sun-Dried Tomatoes

Although the name implies that sun-dried tomatoes would be a dry food, the best variety to actually purchase are the semi-moist ones. By using these, you’ll save time by not having to soak them in oil prior to using them (which is how dry sun-dried tomatoes are prepared before consuming). Be sure to read the package before purchasing… there are usually several varieties with different herbs and spices available. You want to make sure you are getting the kind you want or else your recipe may turn out different than intended.

There are also sun-dried tomatoes that come already packed/marinated in oil. They’re best used in a salad or other dish where preparation is minimal.

Fresh Tomatoes

There are over 20 different varieties of tomatoes. It would be redundant and boring to list them all here. Instead, here are the top 4 tomatoes that you are likely to find in the grocery store:

Grape Tomato

The size of a green grape. They can be served whole, which makes their preparation as easy as wash and go.

Cherry Tomato

They’re slightly larger than a cherry. Usually sold on the vine ( check mark) According to Dr. Sebi, these are the best tomatoes to eat.

Roma Tomato

Also called plum tomatoes. They’re the shape of an egg. They are also the least nutritionally dense tomato. BUT Roma’s are also the cheapest and if you’re trying to eat fresh on a budget then go for it. They’re still better than canned tomatoes*.

Big Tomatoes

These are the globe, heirloom and beefsteak tomatoes. If you buy these for a salad then you’re going to be doing a lot of chopping.

Big tomatoes are best used for serving stuffed with something else. How you get them ready to stuff to remove the guts and sprinkle with salt to let them drain then rinse and stuff with whatever you want. Keep it raw, though. If you want something stuffed and baked, try bell peppers.

Honorable mention to the standard-sized tomato. You know the one, it’s always appropriate. If you plan on slicing/serving circle slices of tomatoes, this is the one to use.

*Canned tomatoes are an insult to your body and taste buds and should be avoided. Use your discretion when it comes to tomato paste. Jars are okay though.

 

jars of tomatoes
What would you make with all of these?