Every Day Food

APPLE FRIES WITH CARAMEL CREAM DIP Ingredients For the Apples: 4 to 5 tart apples, we used Pink Ladies 1 cup buttermilk 1 cup sugar wondra flour vegetable oil for frying cinnamon and sugar, to taste For the Dip: 1 (8 oz) cream cheese 1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff) 1 cup caramel sauce (store bought or recipe   ) Instructions In a fry pan, or deep fryer heat vegetable oil for frying. Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning. In a shallow dish, put a layer of wonder flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towel...

Mediterranean Kale, Cannellini and Farro Stew Ingredients 2 Tbsp olive oil 1 cup carrots diced (about 2 medium) 1 cup chopped yellow onion (1 small) 1 cup chopped celery (about 2) 4 cloves garlic, minced 5 cups low-sodium vegetable broth 1 (14.5 oz) can diced tomatoes 1 cup farro, rinsed 1 tsp dried oregano 1 bay leaf Salt, to taste 1/2 cup slightly packed parsley sprigs (stems included) 4 cups slightly packed chopped kale, thick ribs removed 1 (15 oz) can cannellini beans, drained and rinsed 1 Tbsp fresh lemon juice Feta cheese, crumbled, for serving Directions Heat oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 30 seconds longer. Stir in vegetable broth, tomatoes, farro, oregano, bay leaf and season with salt to taste. Lay parsley in a mound on top of soup and bring soup to a boil. Reduce heat just below medium. Cover and cook 20 minutes, then remove parsley, stir in kale and...