Fry Bread with Apples and Yogurt

I made these last month when it was too hot to turn on the oven, but wanted to make an apple dessert. I decided to make some fry bread with apples and yogurt.

To make the fry bread. Heat vegetable oil in a deep pan. Use plenty of oil (1 or 2 cups), you can strain it through a cheese cloth and use it again.

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/3 cup water

Mix together and form into four rounds. Drop into the oil, one or two at a time, depending on the size of your pan. You want plenty of space. When one side is done, flip it over and fry on the other side. Remove and rest on paper towels to drain, sprinkle with cinnamon and sugar.

So, these are slightly savory apples. I put 1/2 TBSP of butter in a pan with some sliced red onions and a few rosemary leaves. I added two apples, peeled and sectioned, and cooked until tender but not mushy, adding a TBSP of sugar at the end to sweeten the onions a little bit more.

I served  half the apples with two fry bread and a spoonful of yogurt. This made two servings.

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Plum Tostada

I got about 5 pounds of fresh plums from Oregon Food Bank’s Harvest Share a few weeks back. I have been waiting for them to ripen, but decided to just try cooking one to see what happened. I was really not sure what I wanted to make. Well, I wanted to make a cake but I don’t have a mixer or blender and it’s hot and I didn’t want to turn on the oven, so I stood in front of the fridge hoping something would leap out at me. I saw some fresh rosemary a friend gave me from her garden and wondered how plums would taste sautéed in a bit of butter with some onions and rosemary. I have some tostadas from WinCo, so decided to try something crazy.

So, I melted

• 1 tsp of butter in a small sauce pan and added about
• 1 tbsp of finely chopped onions. I tossed in about
• 1 inch long piece of fresh rosemary. I cut up
• 1 large plum into about 8 segments and then chopped them in half. I added them when the onions were tender. I sautéed for about 8 minutes on a low heat. I added about
• 2 teaspoons of vanilla sugar (I have a vanilla bean in my tea sugar and used it instead of my cooking sugar.) I added about
• 1/2 tsp of cinnamon. Stirring everything, I thought about adding lemon, but thought the unripe plum was so tart on its own, I didn’t really need the lemon.

I spread it on the tostada, added some sour cream and lightly toasted pecans.

This was so good, I washed out the pan and made myself a second one. Who knew rosemary and plums were divine? That is a flavor combination I am going to try again. Perhaps in a cake when it’s not so dang hot.

Makes one serving, darn it.