Easy Applesauce

016.JPGI received a box of apples a few days ago and they were a bit tart. There was also a lot of them. I decided that I would turn them into applesauce. Applesauce is not a real picky recipe to make. There are so many different ways to go about it, even the cooking style. If I had more, I would have done canning as well, which leads into that process. However, you can make applesauce out of just a couple of pounds of apples. This is in a 16 oz container. It’ll make some great snacks! Since I love cinnamon I went a bit heavy there. I was told it tasted like apple pie filling, and left it a bit chunky, instead of running it with the immersion blender.

011Ingredients:
2-3 pounds apples, peeled, cored, and cut
1/4 cup water
Juice from 1/2 a lemon
1/4 cup coconut sugar
3 tablespoons cinnamon
pinch of nutmeg

Once you are done peeling, coring, and cutting the apples into smaller pieces, place them into a pot with the water. Set the temp on medium heat. Squirt the lemon juice on top and give them a stir. Add in the coconut sugar, cinnamon, and nutmeg. Allow them to cook for about 20 minutes, stirring on occasion. Once they start to soften and break apart, turn the heat down to low. You can use a spoon to break up the pieces of apple more. If you like it pureed, use an immersion blender at the end, or scoop cups out and pour into a blender.

Mine is a bit darker from coconut sugar. I have skipped the sugar in it before, however since these apples were quite tart, they needed it. You can use apple juice instead of water, and the cinnamon and sugar ratios are more to taste. This is very flexible and it makes your house smell great! Give it a try next time you have a surplus of apples on hand.

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Beef with Cabbage (1 pan meal)

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This is a meal that is easy to make, easy to clean up. It’s healthy and not heavy on the carbs. It reheats well, which is just another bonus. It reminds me in a way of almost a deconstructed egg roll. It’s warm and fills your stomach.

Ingredients:
1-2 tablespoons extra virgin olive oil
1/2 white onion, diced
1/2 teaspoon turmeric
1 lb ground beef
1/2 head fresh green cabbage, sliced
1 16 oz can diced tomatoes
1 16 oz can tomato sauce
salt and pepper, to taste

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Heat the olive oil in a large skillet on medium high heat. Add the onions, turmeric and beef. While the beef cooks, cut the cabbage into large strips. Add the cabbage and both cans of the tomato sauce and diced tomatoes. Add a bit of salt and pepper. Cook on medium low heat for about 15 minutes, stirring occasionally. Serve hot.

*I like to add a bit of cayenne pepper as well, depends on who is over for dinner. I like spicier food, where my family often wants mild.

Fresh Mushroom Soup for Two

I love soups! They make me think of fall, the beautiful leaves, and the cooler weather. It’s not exactly cool here, but I got these lovely Crimini mushrooms at the farmer’s market. I’m a huge mushroom fan, when I make pork chops and steak, I love a big pile of sauteed mushrooms on top. They’re almost better than the main course for me! Anyways, the soup takes about a half hour to make. Since I bought a pound of mushrooms, I can make another batch of this. Cooking for two people can be tough. As much as I like leftovers, I can’t always eat all of them and need something fresh.

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Ingredients:
2 tablespoons butter
1/2 large white onion, minced
1 garlic clove, minced
3 tablespoons white rice flour (pretty much any gf flour will work)
2 cups diced mushrooms (Crimini or Baby bella will work the best)
2 cups vegetable broth
1 1/2 cups heavy cream
salt and pepper, to taste

Over medium high heat melt the butter in a pot. Add the onions and garlic and allow the onions to soften. Add the flour and stir it in well with the onion and garlic. Next, add the mushrooms and allow them to soften. Stir in the broth, heavy cream, and some salt and pepper. Bring to a low boil, then reduce the heat to medium low. Allow it to cook for 15 minutes, stirring occasionally. Serve hot.

*The vegetable broth can be replaced with a chicken broth, or even water.

*The heavy cream can be replaced with milk, but I would suggest adding a bit more flour to thicken up the soup.

This will make 2 larger bowls, or 4 small bowls. You can easily multiply the recipe to make more.