Wednesday, October 5, 2011

Allergy Update

So ragweed season is in full swing. I have continued using the Aller-leve but I could not use it as a stand alone remedy. I have still had to add the Respir-Aller with it during peak times. The two have worked very well for me. On really bad days, especially when my system is stressed, I still have to resort to an OTC remedy, but this is pretty rare. I will certainly say that, despite the high ragweed, I have felt better this year than I did last year. I don't know that I can specifically attribute that to Aller-leve (the only new thing I've added), but I can say I have felt better this allergy season than I did last year.

Spicy Autumn Crisp

As promised, here is the recipe for one of my favorite fall desserts from Cooking Light magazine. With pears and apples and a sweet & spicy topping, it’s perfect for the season. For the Ginger Snap cookies, I prefer the Mi-Del brand, which is a Swedish-style crispy ginger snap with real ginger (and real bite!). I also leave out the raisins/dates – it’s just my preference. The beauty of this crisp is it is easy and would be a perfect option for those on a gluten free diet. Just sub gluten free ginger snaps (also available in the Mi-Del brand) and a gluten free all-purpose flour. Serve it warm with a scoop of vanilla ice cream or frozen yogurt. The perfect ending to a cool fall evening.

9 gingersnap cookies
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 TBS all-purpose flour
1/4 cup chilled butter or stick margarine, cut into small pieces

3 1/2 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)
3 1/2 cups coarsely chopped peeled Bartlett pear (about 1 1/2 pounds)
1/2 cup chopped pitted dates or golden raisins
1/4 cup molasses
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
Preheat oven to 375°.
To prepare topping, place cookies in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine cookie crumbs, sugars, and flour in a medium bowl; cut in the butter with a pastry blender or 2 knives until mixture is crumbly.
To prepare filling, combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or a 1 1/2-quart casserole. Sprinkle with topping. Bake at 375° for 45 minutes or until bubbly.

Cooking Light, OCTOBER 2000