Homemade Applesauce

DF, V, VG, GF

It’s apple picking season! And also my favorite time of year.  With so many apples in my fridge after a weekend pick, I’ve had so many ideas running through my mind, and applesauce was first on my list.  I served it alongside pork chops, which made for a great Sunday dinner. Try this recipe soon with fresh apples.

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Homemade Applesauce
4 apples, peeled and chopped
2 tbs brown sugar
1/4 tsp cinnamon
1/2 c water

In a saucepan, combine apples, brown sugar, cinnamon, and water. Cook over medium heat covered for 15 to 20 minutes, or until apples have softened. Allow to cool, then mash or blend in food processor to desired texture.

Chai Muffins

DF, V, VG

I love chai tea, especially once the cool crisp air returns.  It warms your soul from the inside out with all the spices.  So I thought I’d try my hand at using those same spices to make muffins.  And they were everything I thought they would be…perfection.

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Chai Muffins
1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 tsp cardamom
3/4 tsp ginger
3/4 tsp cloves
pinch of nutmeg
1/2 c vegetable oil
1/2 c brown sugar
2 eggs
1 tsp vanilla
1/2 c water
1/2 cup powdered sugar
1 tablespoon water

Preheat oven to 350 degrees.  In a bowl add flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg; whisk to combine.  In another bowl add vegetable oil and brown sugar, stir until well incorporated.  Add eggs one at a time, then add vanilla and water.  Slowly add flour mixture into egg mixture, mix until just combined.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 18 – 20 minutes, let cool.  In a small bowl combine powdered sugar with 1 tbs of water.  Drizzle icing over cooled muffins, then serve.

Panzanella

DF, V, VG

Even though labor day has passed, summer is not over.  We still have a few weeks left, so it’s essential that we soak it up and enjoy our summer produce.  To that end, panzanella is what I’m serving.  Unlike most salads this one needs thirty minutes or so once it’s dressed to come together.  Try to be patient, I know it will be tough with this staring you down:

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Panzanella
4 c leftover french bread or boule chopped into 1-inch cubes
2 tbs olive oil
1/4 tsp garlic powder
salt
4 tomatoes on the vine, chopped
1 yellow pepper, chopped
1 red onion, chopped
1 c basil, chopped
1 1/2 tbs balsamic vinegar
1 1/2 tbs red wine vinegar
1/4 c olive oil
3 tbs honey mustard

In a large bowl toss bread with olive oil, garlic powder, and salt to taste.  Pour bread into a large skillet over medium heat.  Saute, tossing frequently for 10 minutes or until browned.  Add back to large bowl, and add tomatoes, yellow pepper, red onion, and basil; set aside.  In a small bowl add balsamic vinegar, red wine vinegar, olive oil, honey mustard, and salt to taste; whisk to combine.  Pour dressing over salad, toss to combine.  Let sit for 30 minutes for flavors to blend.