Homemade Applesauce

I made these cute candle holders today with Styrofoam pumpkins from Michael's. I drilled a hole in the tops of the pumpkins with the hole saw attachment on my husband's drill. I was so excited to find out my husband already owned the attachment. He's so handy! The hole was the perfect size to fit tea-light candles. If only we had a mantle to decorate...maybe someday!

Keeping with the Fall seasonal projects today, I decided to make some homemade applesauce. This recipe is so simple, you'll be amazed at how sweet and delicious the applesauce is without any added sugar!

Homemade Applesauce

• 5-6 medium apples, cored and diced
• 1 tablespoon lemon juice
• 1/2 cup water

I kept the peels on the apples, they've got fiber and a majority of the vitamins, minerals, and nutrients. Place apples in saucepan with water and lemon juice. Bring water to a boil, then cover and simmer for 12-15 minutes. Let apples cool, then mash with a fork or potato masher. Or you can blend for a smoother applesauce. 

That's it! So easy!

Quinoa and Black Beans

If you haven't tried quinoa yet, now is the time to do it!

Quinoa is super healthy, and I just found out it's closely related to spinach, beets and tumbleweeds! But don't let this information scare you; it tastes like a nutty rice or couscous and is packed with protein and other nutrients. I haven't yet tried it for breakfast (like an oatmeal with honey, berries or nuts), but I frequently use it as a side dish with fish or chicken.

The other night I made Jamaican jerk chicken and needed an island-style side dish. I found this recipe for quinoa and black beans on AllRecipes.com. The original recipe called for frozen corn in addition to the black beans. I didn't have any corn, so I went without and it was pretty tasty, but I'm sure it would be delicious with the corn as well.

Quinoa and Black Beans

• ½ onion, chopped
• 1 ½ cloves garlic, peeled and chopped
• ¼ cup and 2 tablespoons uncooked quinoa
• ¾ cup chicken broth
• ½ teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• ½ of a 15 ounce can black beans, rinsed and drained
• ¼ cup chopped fresh cilantro

Heat a little bit of oil in a saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned, about 7 minutes.

Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat to low, and simmer 20 minutes.  

Mix in the black beans and cilantro. 

Itty-Bitty Coconut Cupcakes

I love making single-serve desserts, that way I am forced to limit myself to eat only one! Chocolate-Covered Katie has a bunch of these recipes on her blog. I decided to make her vegan single serve cupcakes with some coconut milk and a greek yogurt frosting topped with toasted coconut. From her recipe, I was able to make 3 mini cupcakes; one for me, and two for my husband. The perfect size dessert for when we're craving something sweet after dinner! 

Plus, they're incredibly cute. 

Itty-Bitty Coconut Cupcakes

▪                1 tablespoon wheat flour

▪                2 tablespoons cake flour

▪                dash salt

▪                1 tablespoon applesauce or oil - or a combination (I used all oil; out of applesauce)

▪                1 tablespoon plus 1 teaspoon liquid (milk or water- I used coconut milk!)

▪                1/4 teaspoon vanilla extract

▪                1/4 teaspoon baking powder

▪                1 teaspoon shredded coconut

Frosting

▪                3 teaspoons non-fat, plain greek yogurt

▪                1 teaspoon (or less) powdered sugar

▪                1/4 teaspoon vanilla extract

▪                toasted, shredded coconut 

Preheat oven to 330. Spray muffin tin(s) with non-stick spray. Mix all cupcake ingredients and fill tin(s). For mini cupcakes, bake for 10 minutes; regular size cupcake, bake for 13-15 minutes. 
Let cupcakes cool, then top with frosting!

Baked Apple Chips

This morning, I had three lonely apples left staring at me, begging for me to do something with them. I've seen several pins on my favorite website, Pinterest, for baked apples, and thought what better way to put my precious apples to work?!

Plus, baking these chips makes my house smell heavenly--cinnamon-y (that's not a word, but it should be) and sweet. Almost enough to get my husband out of bed! I doubt he will wake up any time soon, though. He hiked 25 miles last night and didn't get home until 4am. I'm very proud of him, but I know he'll be feeling sore and stiff for at least a couple days.

Baked Apple Chips

• apples (obviously)
• cinnamon
• powdered sugar

Preheat oven to 250. Thinly slice the apples crosswise, and discard seeds and ends. I used a serrated knife, but a mandolin would work great (and make things a lot easier!). 

Mix about a tablespoon of cinnamon with a dash of powdered sugar. The amount really depends on how many apples you have, and how naturally sweet they are. Line a baking sheet with parchment paper, and arrange apples in a single layer. Sprinkle with cinnamon mixture. 

Bake for 30 minutes, flip and sprinkle with more cinnamon. Continue baking until apples are dry, about 1.5 to 2 hours, flipping every 30 minutes. Cool on wire rack, and store in airtight container. 

I gave Charlie a bath while the apples were baking.

Crisp, sweet and delicious!

Thai Salad with Coconut Dressing

I can't get over how pretty the trees have become! Every time I go out, I get so distracted by the gorgeous pinks, bright reds, burnt oranges and what little is left of green on the trees. This afternoon, Charlie and I went on a brisk walk on the trail near our home. Charlie probably thought I was crazy for taking so many pictures. As soon as I thought I had taken enough, I saw another beautiful tree with bright colors and had to stop and snap a few more photos.

As much as I love the trees right now, it makes me nervous about what's coming! I know I'm always writing about the cold, but it's only because I've lived through a couple of the snowy winters here. I think I'll stop talking about it until it's actually here. No need to worry...like they say, worrying is like a rocking chair--it gives you something to do but it doesn't get you anywhere.

Tonight's dinner is thai green curry chicken over rice with asian wok green beans and one of the freshest tasting salads I think I've ever made: thai salad with coconut dressing.

The dressing is good on it's own, and might be ok on a normal salad, but I think what makes it special is the thai salad with cilantro and green onions.

Thai Salad

• romaine lettuce
• mixed greens
• green onions
• cilantro
• cucmbers, thinly sliced

Coconut Dressing

• 1/2 cup coconut milk
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1/2 tablespoon soy sauce
• 2 cloves garlic
• 1 teaspoon brown sugar
• 1/4 teaspoon crushed red pepper flakes

Shake it all up and pour over thai salad. I like some fresh cracked black pepper to top it all off.

Broccoli-Cauliflower Salad

My sweet grandmother gave me this recipe. I love this dish for two reasons: one because it tastes fresh and delicious; and two because it reminds me of Mom B. She is the warmest, most loving grandmother. She's funny and clever, smart and sweet, and incredibly generous and thoughtful. 

She even let me give her a hair mustache! I don't know many grandmas that would do that.

Broccoli-Cauliflower Salad

• 1 head cauliflower, chopped
• 1 bunch broccoli, chopped
• 1 red onion, chopped
• 1 green bell pepper, chopped
• optional: mushrooms, tomatoes

Dressing

• 1 cup light mayo (can use less)
• 1/4 to 1/2 cup sugar
• 1/2 cup salad oil
• 1/3 cup vinegar (cider or white)
• 1 slight teaspoon pepper
• 2 teaspoons dry mustard

Make 24 hours ahead of serving. Chill in refrigerator. Add tomatoes, mushrooms just before serving.

Keeps for several days. 

This recipe make A LOT, so I usually half everything, unless serving a large crowd. We had about three helpings each at dinner tonight and there was still plenty left over!

Enjoy and think of Mom B!

The tomatoes really add an extra sweetness to the salad. It's great without them, but really really great with!

Mom's Salsa

My husband has confessed to me that he could eat Mexican food every day. I have to side with him on that. I could probably do it too.  I love the fresh flavor of cilantro, the intense heat from a spicy jalapeño, soft flour tortillas, crispy corn chips, salsa, black beans...and we can't forget the refreshing tang of a margarita!

Today I made my mom's salsa. I think she actually calls it Tanya's salsa. The name of the salsa depends on who you get the recipe from, I guess!

(Insert name)'s Salsa

• 28-ounce can stewed tomatoes
• 7-ounce can diced green chiles
• 1 finely diced jalapeño
• 1 finely diced yellow onion
• a big handful cilantro, chopped
• crushed red pepper 
• salt

Mix all ingredients. Add red pepper and salt to taste.



I think the salsa gets better after a day or two in the fridge. But that won't stop me from eating it right after I make it!