ApplePearSauce Recipe + Blogging Vacation!

An anonymous reader requested yesterday that I share my applesauce recipe. It’s actually apple/pear sauce, but it works the same with just apples. And, it’s nothing special other than I leave all the skins on and I don’t add any sugar! Here it is:

Recipe

Apples and pears (I used about 15 apples and 10 pears)

Cinnamon sticks and/or ground cinnamon

1-2 lemons

Water

Quarter and core all apples and pears. Set into a large pot. Add 1 cup water (you may need more – enough so the fruit won’t burn, but not too much or you’ll get watery sauce). Squeeze the juice of 1 or 2 lemons into the pot. If using 30+ apples, I’d use more than 1 lemon, but use your own judgment. I think lemons are one of the best foods that exist, but I’ve been accused in the past of “over-lemoning” things. Add cinnamon sticks and/or ground cinnamon to taste. Turn heat on high for about 15 minutes, stirring occasionally. Reduce to a simmer and cover.

Stir occasionally and when fruit is soft enough, start to mash it as you stir. Cook until the sauce is your desired texture. I like my applesauce extra chunky, but if you want it smooth you can use an immersion blender to puree. Remove cinnamon sticks before storing. I like to serve it hot, so I just scoop some into these ramekins and heat it in the oven while I prepare the rest of dinner.

Keeping the skin on the fruit adds some fiber and texture to the sauce. It also makes the applesauce a pretty pink color, which is so much more appetizing than white or yellow! I recommend making this in big batches for two reasons: your house will smell amazing, and also it freezes well so you can enjoy it all throughout autumn and winter.

I also wanted to let you guys know that I will be taking the next TWO weeks off from blogging. I have to admit I’m pretty excited for the break – mainly because I have some other fun things planned that don’t involve school/blogging/work! In the meantime, eat healthy and try to stay active as we transition into fall weather. It’s a great time to be outside, and also to try some hearty chili or vegetable soup recipes!

See you on October 18^th!

How to Choose & Store Foods: Apples, Strawberries, Potatoes

These are three foods that are currently fresh and local in Colorado (strawberries are from neighboring state Oklahoma). Yesterday I wrote about the benefits of eating food that is seasonal and local, and today I will give you some tips on how to choose the right piece of fruit or vegetable.

Apples

If you are eating the apple fresh as a snack or with lunch or dinner, choose an apple that is firm and free of bruises or brown spots. It should appear nearly ripe. If you give it a little tap or flick near the stem, you should hear a dull thud. If it sounds hollow, that means the apple is too ripe. The softness or mushiness in an apple is a sign of oxidation, meaning some of the nutrients have been destroyed. We should always try to get the most nutrients out of our produce. Remember – it starts losing nutrients as soon as it’s picked. This is why trips to the apple orchard are great in the fall months. You can pick your own apples and they will be more nutrient-dense than any apple you’d find at the grocery store! However, if your apples at home do turn soft and become overripe, you can use them to make applesauce or pie. These types of apples are perfect for baking.

Typically, the rounder the apple the younger it is. When they start to elongate, it means they’ve been on the tree longer. The younger apples will be more flavorful and, in my opinion, are preferable.

Storage is an important part of the apple process as well. All apples should be stored in the fridge so they stay fresh longer. They’ll last a couple of weeks in your fridge, whereas apples in the fruit bowl on the counter will begin to rot much sooner. If you are trying to soften apples up for pie or sauce, keep them out on the counter.

Strawberries

Strawberries don’t last as long as apples, so buy them right before you plan on eating them. They should be bright red and still have their green stems attached. If they appear mushy or have mold on them, search for a better container. With strawberries, I always look closely at the bottom and sides of the clear container to make sure there is no mold or crushed berries. Strawberries are expensive, and I always want to get the most out of the container I buy!

Have you ever been to a farmer’s market and gotten those really small strawberries? If so, you probably noticed how sweet they were. As with many fruits, the smaller the berry, the sweeter it will be. Sometimes the huge ones are a bit more sour and less flavorful.

When you bring them home, inspect the strawberries more closely and remove any moldy or mushy ones before putting the rest in the refrigerator. They will stay fresh for 2-3 days in there, but if you leave them on the counter they will spoil quickly. When you’re ready to eat them, wash the berries well. Strawberries are known for being covered in herbicides and pesticides, so I give them a good (but gentle) scrub before eating.

Potatoes

Whether you’re choosing sweet potatoes, russet potatoes, purple potatoes, or red potatoes, you want to look for ones that are firm, fairly even-shaped, and have few or no blemishes. I like to buy my potatoes from the bulk section rather than in prepackaged bags, because I’ve had bad experiences in the past. Sometimes when you buy a bag it’s hard to tell if all the potatoes are fresh, and so you may end up tossing out some of the rotten ones when you get home.

Make sure your potatoes are not sprouting anywhere on the skin. Sprouting indicates a toxic substance has formed in the potato, and this substance is linked to things like headaches and diarrhea. If you notice any of your potatoes have sprouted, toss them out right away. If the sprouts are very small, you can just shave off that part of the potato and eat it right away.

Potatoes should be stored in cool, dry places such as basements, garages, or pantries. Do not refrigerate them as they will harden and the starches will turn into sugars, altering the flavor. If you keep them on the counter they will rot more quickly. (I am guilty of keeping ours on the counter because I know if I hide them in some cupboard, I’ll totally forget we have them!). They should last a couple of weeks if chosen and stored properly. Potatoes cooked with the skin on retain more nutrients. They’re a great food not only for dinners but also as snacks. Sweet potatoes are especially great for babies and kids, because they taste good and are nutritious.

Tomorrow: Spinach, oranges, asparagus!

Pumpkin Apple Pie: A Perfect Compromise

First of all, I want to thank all of you who visited my blog yesterday! I was truly overwhelmed! I had more readers for the first day than I ever could have wished for, so thank you. Your posted comments were very encouraging, and the emails I received were full of great questions and topics that I cannot wait to blog about!

Some of you asked about signing up for e-mail subscription to the blog. I have added a space on the sidebar where you can now do that. Hope it helps!

Now onto the recipe...

Whenever pie is offered at Thanksgiving, I am always torn between pumpkin or apple. So I thought I would try one that merged the two flavors and see how it turned out. My guinea pigs were Ed (loves apple pie), my brother Ted (loves pumpkin pie), and Ted’s girlfriend Allison (likes desserts with pumpkin and apple).

Whole Wheat Pie Crust

¾ cup whole wheat flour

½ cup steel cut oats

1 tbsp raw organic honey

½ tsp sea salt

½ cup cold organic butter, cut into small pieces

¼ cup cold water

Combine flour, oats and salt. Blend in butter and honey with mixer until mixture is lumpy. Blend in water slowly by hand, until mixture holds together. Shape dough into a round ball and place on floured piece of wax paper. Top with another piece of wax paper and roll it out to about 1/8-inch thickness. Press dough into pie plate.

Pumpkin Apple Pie Filling

1/3 cup brown sugar

½ cup raw organic honey

1 tbsp arrowroot

1 tsp sea salt

2 tbsp ground cinnamon

1/3 cup water

2 tbsp organic butter

2 apples (I used one Granny Smith and 1 Honeycrisp)

1 egg

¾ cup fresh (or canned) pumpkin

¼ tsp ground cloves

¼ tsp ground ginger

¾ cup lowfat milk

1 tbsp olive oil

Preheat oven to 425 degrees. Core and thinly slice apples (I used the food processor – easiest way).

Mix brown sugar, arrowroot, 1 tbsp cinnamon, salt, water and butter into a pot and cook over medium heat, stirring constantly. When mixture boils, add sliced apples. Toss for 4-5 minutes so that apples are coated in mixture. Remove from heat.

In separate bowl, mix together egg, honey, pumpkin, 1 tbsp cinnamon, cloves, ginger, and milk.

Pour apple mixture into pie crust. Spoon pumpkin mixture over the top.

Bake for 10 minutes, then reduce the temperature to 375 degrees and bake until filling is just set in the middle (it took me about 40 minutes). Let cool completely on a wire rack, and enjoy with vanilla gelato!

The verdict: Ed, Ted and Allison all loved the pie! I served it warm, with the gelato of course. I think this pie would be the perfect Thanksgiving dessert to impress your family and friends and satisfy all tastes!