In the past 9+ years, I’ve been able to find Concord grapes at my supermarket only twice.  This past Friday was one of those days and although I had told my daughters we wouldn’t be having pie for Sunday dinner until after Thanksgiving (to whet their appetites for holiday pies), I couldn’t pass up the opportunity to make one of my favorites.  I posted about my Streusel Concord Grape Pie back in 2007, when I had just begun blogging.  It’s a messy looking pie, but the flavor of the grapes is just incredible.

Back in the 1980s and 1990s, my husband and I lived on a two-acre plot of land that included every type of fruit that grows well in our southwestern Ohio area, including Concord grapes.  I used to have five-gallon pails of them setting in the kitchen waiting for me to cook up something delicious.  The grape jam and jelly were good but the pie was a family favorite from the beginning.  It takes some time to make, but is well worth it.  Check out the recipe.

Streusel Concord Grape Pie

Our meal was also an old standby – grilled pork tenderloin, sweet potato patties, and Spinach and Mushroom Casserole.

Spinach and Mushroom Casserole

I did try out a different recipe for a marinade, based on one I saw on All Recipes.  It was delicious.

PORK TENDERLOIN MARINADE

• 2 Tblsp. olive oil
• 1/4 cup plus 2 Tblsp. teriyaki sauce
• 1 Tblsp. liquid smoke
• 1/8 tsp. garlic powder
• 1/8 tsp. onion salt
• Grating of black pepper

Mix ingredients in a 9×9 square baking dish.  Add 1/2″ thick slices of pork tenderloin and toss until coated.  Cover and refrigerate for several hours, turning occasionally.  Remove from marinade and grill – I use a stovetop grill.

Above recipe is enough to marinate about 2 lbs. of sliced pork tenderloin.

I served dinner with some fresh homemade potato rolls and enjoyed a beautiful autumn day with my family.

Easy Potato Yeast Rolls

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had this week.

Friday was a beautiful fall day in southwestern Ohio and even a low-calorie, low fat meal looked pretty and tasted good.  I made an old standby of tuna salad on sturdy homemade bread, topped with tomato and fontina cheese and heated under the broiler.  Fast, easy and delicious.

MOM’S TUNA MELT

• Two 5-oz. cans of white albacore tuna, packed in water, drained)
• 1/4 cup finely chopped bell pepper
• 1-1/2 Tblsp. finely chopped onion
• 1 Tblsp. (or more) snipped fresh cilantro
• 1/4 cup low-fat mayo (Hellman’s Olive Oil Mayonnaise)
• 3/4 tsp. red wine vinegar
• Sprinkling of salt and grating of pepper to taste
• 6 homemade rolls, split, or 6 slices of sturdy bread
• 2 medium tomatoes, thinly sliced
• 6 thin slices of fontina cheese
  

In a medium bowl, mix together the drained tuna, bell pepper, onion and cilantro.  In a separate small bowl, whisk together the mayonnaise and red wine vinegar.  Add the mayonnaise mixture to the tuna and vegetables, add salt and pepper, and mix well. Refrigerate until ready to serve.

When ready to serve, preheat broiler.  Place split rolls or slices of bread on a large baking sheet.  Spoon the tuna mixture onto each roll/bread piece.  Top with a slice of tomato and a thin slice of fontina cheese.  Place under broiler until tuna is heated through and cheese is melted.  Serve immediately.

Yield:  6 servings

Based on 6 servings, nutrition per DietPower software is:  233 calories, 8.25 g fat, 26.5 mg cholesterol, 235 mg sodium, 165 mg potassium, 2.63 g carbohydrate, .447 g dietary fiber, 11 g protein.

Weight Watchers:  5 points per serving

Dessert had started out to be Chocolate Kahlua Mousse, but I found I had only butterscotch instant pudding on hand.  The butterscotch and kahlua made a good combination and a nice finish to the meal.

BUTTERSCOTCH KAHLUA MOUSSE

• One 4 oz. box of sugar/fat-free butterscotch instant pudding
• 1-1/4 cups 2% milk
• 1/4 cup kahlua
• 1-1/2 cups Cool Whip Lite topping, thawed

In  a medium bowl, whisk together the pudding mix, milk and kahlua for 2 minutes.  Fold in the Cool Whip topping.  Spoon into 6 dessert dishes, cover and refrigerate for at least one hour.

Yield:  6 servings

Based on 6 servings, nutrition per DietPower software is:  160 calories, 3.67 g fat, 3.69 mg cholesterol, 239 mg sodium, 82 mg potassium, 23.6 g carbohydrate, 1.66 g protein

Weight Watchers:  3 points per serving

I’ve posted before about the beautiful Amish country of Holmes County, Ohio.  My oldest daughter and I made another trip just in time for the peak colors and gorgeous landscapes.

This area is also a shopper’s paradise, particularly for quilters.  My three favorite quilt shops are Helping Hands (Berlin), Gramma Fannie’s Quilt Barn (Berlin), and Miller’s Dry Goods (Charm).

Although I buy a lot of fabric for specific quilt projects, I especially love to find a bin filled with bags of remnants.  I found three this trip – a 75-cent bag…

…a $2 bag….

…and a $5 bag.

The little Amish lady behind the counter told me the remnants in the $5 bag were from a quilt she had just completed.  I would love to see her quilt with all those pretty fall colors.

We always stay at a cottage set in the middle of Amish farms – very quiet, picturesque and charming.  There are plenty of restaurants serving Amish-style, hearty meals and lots of fun things to see and do.

I would highly recommend a visit if you’re ever in this section of Ohio.