Archive for October, 2010

Applesauce

Posted on October 26, 2010. Filed under: easy, fruit, recipe, Uncategorized | Tags: , , , , , , , , |

I went apple picking a few weeks ago, and greatly overestimated how many apples I could actually eat. Beautiful as they were, a glut of apples in the refrigerator becomes annoying after awhile. So I decided to make applesauce.

Applesauce is stupidly easy to make. Cut apples, boil in a little bit of water, mix in sweetness & spice, and then mash. What makes a difference is the apples you use.

Many of the standard grocery store varieties aren’t going to make the cut. They’re either too sweet or too flavorless. Some, such as braeburn and pink lady would make a good addition to the mix, but stay away from the flavorless red delicious and the horibleawefulstickysweet honeycrisp. Most of you will have access to a nice variety of apples at the farmers’ market. The best thing to do is to ask the apple dude which apples work best for saucing. Or just experiment. The important thing is to use several types of apple. I used a combination of McIntosh, JonaGold, and Pippin.

I boiled:
9 Apples, peeled and cored
1.5 Cups Water

1/3 Cup Sugar
1 Tablespoon + 1 Teaspoon Cinnamon
Pinch Salt
After boiling for 20 minutes, I ran it through a food mill, but you can totally use a potato masher if you want it a little more chunky.

*Sugar and spice content is going to vary with the apples you use, and how much spice you like. So add a little bit at first, and stir more in after mashing if necessary.

 

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Beet and Quinoa Soup

Posted on October 15, 2010. Filed under: easy, healthy, recipe, soup, Uncategorized | Tags: , , , , , |

I was going to defrost lasagna for dinner. And then I realized that I’d eaten a cheeseburger for lunch. When you break it down, there really isn’t much difference between the two. The might taste (deliciously) different, but ground beef, cheese, and white flour are major players in both. Since I’d just returned from nutrition class, I figured it was in my best interest to make something different.

But what to make? There wasn’t a lot in the kitchen. Luckily, I’d just turned in the World’s Most Boring Paper, so I was feeling the urge to be creative. I encourage you to do the same, because it can lead to some wicked good meals. Like this soup:

Add to a pan:
2 Cups Chicken or Vegetable Stock
2 Carrots, cut into 1 inch rounds
1 Beet, cut into 1 inch cubes
1/2 Onion, cubed
1-2 Cloves Garlic, minced
2 Pinches Ground Sage
1 Pinch Celery Seed

Bring to just the boiling point, and cook for 15 minutes.
When 15 minutes is up, wander around your kitchen looking for more things to put in.
Add:
1/2 Cup Quinoa (washed)
1/4 Crown Broccoli (broken into florets)
1/4 Cup Tomato Puree
2 Pinches Dried Thyme
Another Pinch Celery Seed
Pinch of Black Pepper
Pinch of Sugar

Let that cook for another 10 minutes.
Add salt if necessary.
Finish with 1/8 Cup Chopped Parsley.
Pat yourself on the back for being creative and making tasty soup.

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Quinoa Stir Fry

Posted on October 10, 2010. Filed under: chicken, healthy, poultry, recipe, Uncategorized | Tags: , , , , |

One of my supersmart classmates told me about a post on the NY Times website featuring quinoa. Well, quinoa happens to be one of my favorite new foods, and it should be one of yours, too.

Quinoa is often referred to as a grain, but it’s actually the seed of a South American plant related to the beet. Quinoa is a complete protein, meaning it contains a full set of essential amino acids. It’s also a solid source of phosphorus, magnesium, iron, and B vitamins. Most importantly, the flavor is fantastic. Win on all levels.

Preparation is simple: Rinse thoroughly. Use a 1 to 2.5 ratio of quinoa to liquid. I like vegetable stock, but water will work, too. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Done.

Here’s a recipe I adapted from Martha Rose Shulman’s Vegetable and Tofu stir fry in the Time’s quinoa section:

Slice Two Chicken Breasts into strips.
Marinate in:
2 Tbs Soy Sauce
1 Tbs Mirin
1 Tbs Toasted Sesame Oil
1 Tbs. chopped Ginger
2 Tsp. Corn Starch
2 Cloves Garlic, chopped
Set aside for at least one hour.

While you’re making the marinade, might as well make the sauce. You’re using most of the same ingredients.
Combine:
1/2 Cup Chicken Stock
2 Tbs Soy Sauce
1 Tbs Mirin
1 Tbs Toasted Sesame Oil
1 Tbs. chopped Ginger
2 Tsp. Corn Starch
2 Cloves Garlic, chopped
Pinch 5 Spice Powder

When ready to cook, add to a medium-hot pan:
1 Tbs. Vegetable Oil
1 Cup Broccoli Florets
1 Red Bell Pepper, cut into strips
1 Carrot, sliced
1/2 Onion, sliced

Saute for 5 minutes, and remove from pan.
Cook chicken in same pan for about 3 minutes, or until done.
Return vegetables to pan, and add the sauce you prepared earlier.
Cook 3-4 more minutes.
Finish with a squeeze of lemon.

Serve over cooked quinoa.
I’d say a half cup of cooked quinoa per person is a good serving size.

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