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thanks all :) was actually going to make a few more things later this week... why wait till next month? if anyone has any other good freezable recipes, let me know! (preferable meatless...)

Sometimes it seems as though a home cook tries to repost a family recipe, and doesn't quite know how to write recipes. They may unintentionally leave out a step, because in their mind it makes sense.

When a family member of mine gives me a recipe verbally, its "mix everything together and bake it", or something like that... but they leave out -it what order? add the dry ingredients last. or start at a high temp and then lower it.... things that they automatically do, so they don't feel the need to explainfully.

Theyll also tell me to "add a handful of this" - when writing out the recipe they may confuse a handful for a full cup since they've never actually measured it.

I think it's mostly just about people not knowing how to write a recipe for someone who's never made the dish before.

It's the butter (or fat) that brings out the thc... so infuse some oil and use it on chicken, veggies or anything else that you would normally cook with butter or oil.

That's what I've heard anyway.

I'm also vegetarian, which comes along with its own set of issues... so my rules:

If I say outloud to the table "I'm trying to decide between X and Y", and someone else at the table is also trying to decide between X & Y, I don't mind sharing down the middle. But when the food arrives, we each take half onto our own plates - no switching halfway through or anything like that. This way I can eat at my own pace, and go back and forth between the two.

I don't care if someone else orders what I order. If you really want something, a bite of someone else's just isn't enough. If I'm at a restaurant, I'm indulging a bit, and want every last bite to myself to make up for the salad I probably had for lunch.

If you want a bite, ask first. And then use a clean fork, or at least one that hasn't gone near meat.

If I know you fairly well, go ahead, take a fry or 2 without asking. But don't keep eating them throughout the meal unless I've offered.

If we're sharing an appetizer, I'm taking half of it from the start and putting it on my plate. I probably eat slower than you do, and by the time I'm on my 3rd bite, you've practically cleared the pate.

Controlled sharing is the way to go...

when i was a young foodie, i got a food processor as a gift and i still use the same one today.

but the kitchen item that has most changed my life in the last couple of years, is my giant awesome chefs knife. Once you use a good knife theres no turning back. id rather cook a meal with a good knife and flimsy pots and pans, than good pans and a cheap knife. maybe give it with a book or video of proper use and care.

i dont use much sugar in my filling, and when i make apple sauce i dont use any sugar at all... so i would try to just leave it out. maybe use a little extra flour or cornstarch to help thicken the juices, and use sweet apples.

as for the topping, i usually make mine with a graham cracker bottom crust, and top it with crushed graham crackers mixed with honey. do they sell sugar free graham crackers or could you make some? take those, make them into fine crumbs and mix them maybe with agave (lower glycemic index than sugar, or something like that... depends why he wants sugar free...).

yup - bottlerocket!

I also like Vestry...

in those late night dorm room moments, i used to spread chocolate frosting on graham crackers, then add a layer of fluff. instant smores!

or replace the fluff w peanut butter...mmm, chocolate and peanutbutter goo...

i was talking about chicken pieces - usually 1 or 2 skinless breasts. its just for him.

i never heard of these at all.... but i did recently make them out of the cookbook "baked" where they just just called crispy peanutbutter squares or something...

nay on coconut macaroons.

but BIG fat YAY on french ones...

I just got a copy of Tom Valenti's "You Don't have to be Diabetic to Love this Cookbook"... If I was in your shoes that might be where I would start.

I don't know much about it myself, but I'm sure there are tons of other good cookbooks to help you get started. Good Luck!