Thanksgiving is over. The family and guests have scattered again, or not. They either ate everything they could lay hands on, or you shoved leftovers into their hands and sent them on their way.
Now you don’t want to cook, maybe ever again. But there are still a few hungry mouths to feed, so I thought you’d like something simple. Five ingredients. No peeling. Tasty and healthy.
Sauteed Apples and Leeks
2 Tblsp cooking oil
1 Tblsp butter
2-3 crisp cooking apples, cored and cut into 1/4” slices (look, no peeling!)
(note: whatever apples you choose, they should be a little tart, and should hold their shape while cooking. Me, I just used whatever had fallen off the little apple trees I planted in front of my house, and what I had was mainly Northern Spys and Cortlands. And maybe an Esopus Spitzenberg thrown in.)
2 large or 3 small leeks (white part only), sliced crosswise (try to match the thickness of the apple slices)
1 Tblsp honey
1 Tblsp cider vinegar
Salt and pepper to taste
Melt the butter and the oil together in a saute pan. Saute the sliced leeks until they are beginning to turn translucent. Add the apple slices and continue to cook until the apples are soft but not mushy.
You could stop here, but if you want to dress it up a little, add the honey and the vinegar shortly before serving and mix well. Season as you like it.
Told you it was easy! This side dish goes well with pork (roast or chops), or leftover turkey if you happen to have any.
The latest Orchard Mystery: Picked to Die (October 2014)
No, I don't know what kind of apples those are on the cover, but I made sure my protagonist Meg and her neighbor Seth have planted a few acres of heirloom apples. Try some, if you can find them at local farm stands--you don't know what you're missing.