Food-ography

2009-09-07T16:43:00.000-07:00

Well. I have, sadly, neglected this blog for awhile. I do have a good excuse. My husband and I are planning a party - the kind of party that requires place cards and flowers and guest lists. And of course, really good food. The food was actually one of the inspirations for the whole thing, and we are looking forward to eating it with gusto. But all this planning leaves little time for anything else, besides drinking wine to calm our semi-frayed nerves. SO, over this Labor Day weekend, I decided to put in some time in my neglected kitchen. And since I felt like I had turned my back on it for several weeks (do pots and pans get lonely down there in the bottom cupboard?), I decided to spend some serious time canning peaches. I bought peaches at the farmers market, carefully selecting those that were not bruised, and dragged my heavy bags home. You may can peaches several ways; the following is a rendition of a recipe in the 'Blue Book of Preserving', which is my personal canning bible. Sterilize the jars and lids, inspect them for cracks, and ensure that your counter top and tools are all clean.

1-2 pounds of peaches, peeled and halved per pint (to quickly peel peaches, boil them for about a minute. The skin will then come right off) or 2-3 pounds per quart
1/4 cup sugar
1/4 cup honey
2.5 cups water

Make the syrup by combining the last three ingredients. Bring to a boil then reduce heat. Stir occasionally so the mixture doesn't scorch. Pack the peaches cavity side down in the sterilized jars and leave 1/2 inch head space. Ladle enough hot syrup into the can to cover the peaches (about 1/2 cup per pint). Remove air bubbles, wipe the top of the jars and add the lids. Process for 25-30 minutes in boiling water.

2009-07-12T21:45:00.000-07:00

As a kid, did you ever pour fruit juice into paper cups, add a wooden popsicle stick, and put them in the freezer? If you did, you'll know why I was so excited to acquire a set of popsicle molds this weekend. I flipped through some recipes, and then went to market for some inspiration. Wandering around the produce stands, I found some lovely blueberries, and decided to use them in my new creations. I have a feeling that the possibilities are endless with these things.

Blueberry Popsicles

about 3 cups of vanilla low fat yogurt
about one pint of blueberries, rinsed
popsicle molds and wooden popsicle sticks

In a blender, combine about 2 cups of yogurt with the blueberries. Blend until smooth. Distribute the remaining cup of yogurt into each popsicle mold. Add the blueberry mixture to the top of each mold.
Makes 12 popsicles

2009-07-05T20:01:00.000-07:00

harvest time
Garrison Kiellor talks about summer as being the only time that mid-westerners lock their car doors -- so people can't leave their excess squash in random vehicles. It is true that using produce can be somewhat of a challenge, especially if your plants or trees seem to have a mind of their own. When we recently had dinner at a friend's house, we weren't allowed to leave until we had each picked a full bag of grapefruit to take home. Most of them we ate for breakfast; however, I decided to get a little creative and try grapefruit sorbet. I love sorbet; it satisfies my sweet tooth but isn't fattening; it's refreshing, and so easy to make. Grab an ice cream maker and a sauce pan, and you're all set. For this particular recipe, I used honey instead of sugar, which changed the taste quite a bit and gave it an amber color. Feel free to use sugar if you don't like the taste of honey in your dessert (I did, but my husband tactfully suggested that I try it the "regular" way next time). Of course, it's best on a hot summer day.Grapefruit Sorbet
2 cups fresh grapefruit juice
3/4 cup -1 cup honey or sugar
1 tablespoon lemon juice

On medium heat, dissolve the cup of sugar in 1/2 cup of grapefruit juice (do not boil). Remove the pan from the heat, cover, and let sit for 15 minutes. Pour the mixture into a bowl and add in the remaining grapefruit juice and lemon juice. Chill until cold. Taste, and add more sugar if desired. Pour into an ice cream maker and freeze as directed.

2009-05-27T20:50:00.000-07:00

Fried
Today I thought I'd take some time to talk to you about potatoes. Especially ones that have been fried. With onions. Potatoes are one of those foods that keep your mind off life's worries. The smell alone is a comfort. I've made them at all the trying times of my life. School stress warranted french fries, baked or fried. Special occasions are marked with twice-baked potatoes in their own skin -- extra complicated. A rough day makes me crave simple mashed potatoes. One of my favorite all-purpose renditions is called "fried potatoes;" a slightly vague title, but extremely tasty. There are a number of ways to fry potatoes. I slice them very thin, and then chop an onion into slivers. They all go in a pan together to mingle, and when they come out, they are lightly browned and crispy. I love them with ketchup, and have even been known to eat them cold the next day as leftovers, not even bothering with a plate or a fork.This week, we had some wonderful little new potatoes and an onion from our CSA basket. Even the olive oil I used is from a local source.

15-20 small new potatoes
1 medium onion
a few tablespoons of olive oil
ketchup (optional)

Slice the potatoes to the desired thickness. The important thing is that they are all about the same size so that they cook evenly. Place some oil in a heated pan, coat the bottom, add the potatoes and cover. Depending on the size of the potatoes, they will need about 20-25 minutes to cook. While the potatoes are cooking, slice the onion. Add them in the last last 5-10 minutes of the cooking time.

2009-05-20T03:39:00.000-07:00

too hot

This past weekend, it was too hot to move. When the weatherman starts talking about "triple digits," I usually want to do nothing but sit on the kitchen floor, not far from the refrigerator. This is mostly because I won't have to move more than a few feet for food (mainly popsicles), but also because it's the coolest surface in the house. The pool is another option, but that involves sunscreen, and of course, the blazing sun. This iced tea is good inside or out, but is most refreshing on the days it's too hot to do much in the kitchen besides sit on the floor.
Blackbery Iced Tea

3-4 tea bags (I used black, earl gray)
6-8 cups water (depending how strong you like your tea)
16 ounces fresh or frozen blackberries
1/2 -3/4 cup sugar

To make the tea: brew the tea bags in 6-8 cups of boiling water. Let cool and then refrigerate.
To make the blackberry syrup: place the blackberries in a saucepan, and add the sugar and 1/2 cup of water. Bring to a boil, and then reduce to medium immediately. Cook for a minute, and then reduce the mixture to low until it is close to liquified. Stir occasionally. Remove from heat and let cool. Strain the blackberries with mesh or a food mill to eliminate the seeds. Pour a few tablespoons of the syrup into each glass of iced tea.

2009-05-03T15:55:00.000-07:00

classic
My father's mother did not cook. Well, she didn't cook much by the time she had grandchildren. I remember visiting her during the summer, watching as she smoked a cigarette by the sink, her hair bound tightly in pink curlers. Besides that, there weren't many other great occurrences in her kitchen that I observed. I opened the oven once to find it being used solely as a storage area for unwanted pans and cookie sheets. I did love the thick slices of salami and cheese she served with plenty of spicy mustard. At the holiday season, she baked plates of cookies for our annual exchange. And then there was her potato salad. I don't create too many dishes with creamy sauces or dressings, but I'm tied to this one. This recipe is a rendition of hers; the important thing is to use creamy dressing, and to let it sit for a few hours before serving.

6 medium potatoes, peeled (use more if you cook with new potatoes)
1 and a half cups mayonnaise (use less or more according to your taste)
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 medium celery stalks, chopped
4 hard boiled eggs, chopped

Boil the potatoes and cook until they are tender. Drain and let them cool. Cut the potatoes into cubes. Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Add the potatoes, celery and onion. Add the eggs last, and then chill for several hours before serving.

early birds

2009-04-21T18:29:00.000-07:00

Early arrivals to a party can be tricky. What do you do with them when they appear at your door, carrying a bottle of wine, an hour early? If you're like me, you put them to work, peeling, chopping, or some other last minute task. When we're talking about fruit after the long hiatus of winter, you welcome your guest with open arms. Don't get me wrong; rhubarb has its complications. The long, red stalks remind you of celery, but it is usually treated like a member of the fruit family. It's bitter, but that makes it a handy compliment to sweeter food. And when it shows up at the farmers market in early spring after the cold winter months, I put it to work. Like in this strawberry rhubarb crisp recipe. As long as it lasts, it's a very good guest at the table.

Strawberry Rhubarb Crisp

3 cups strawberries, chopped
3 cups rhubarb, chopped
1/2 cup honey
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/3 cup butter
Mix the strawberries, rhubarb and honey together and place in an 8x8 inch ungreased pan. Mix the other ingredients until crumbly and spread it over the fruit mixture. Bake at 350 degrees for 40-50 minutes. Serve with vanilla icecream or yogurt.

eating tradition

2009-04-14T01:13:00.000-07:00

I love trying new recipes. But somehow, whenever a holiday rolls around, I crave the food that we made when I was growing up. Traditions are powerful, especially when it comes to food. It's one of the connections to childhood; the familiar things from the past create comfort in the present. Usually around the Easter season, I break out this salad, and serve it as a side dish throughout the spring and summer.

Pea Salad
4-6 cups greens, rinsed and chopped (I used a mix of red leaf lettuce and romaine)
1 small onion, chopped, or a bunch of scallions
2 cups cooked peas
6 tablespoons mayonnaise
4 ounces cheese, cut into small blocks
2 teaspoons sugar
Place half the greens, onions, peas and cheese in a large bowl. Sprinkle with sugar and 3 tablespoons of mayonnaise. Repeat the layer, then cover and chill for two hours. Toss before serving.

Bread Country

2009-04-09T14:14:00.000-07:00

I have always been a fan of home made bread. Toasted, slathered with butter and jam -- it just doesn't get any better. Or so I thought until I tasted the bread from the Downtown Bakery and Creamery in Healdsburg, CA. I ripped off a piece of the loaf that I bought, and thought,"this could be dangerous." We ate it so fast I didn't have time to photograph it. The doughy texture, combined with the exact amount of crunchy crust made me want to work at the bakery just so I could eat it for free. As I licked the last crumbs from my fingers, I thought that this region of CA might just have to change its name.

I read an article that referred to the town of Healdsburg as "the Tuscany of California", so of course we had to see for ourselves. I have not yet traveled to Tuscany, but this part of the state is truly beautiful. Row upon row of tidy grapevines cover the green (at least during the rainy season), rolling hills. And the wineries are in abudance, up and down the Russian River Valley. We made many stops, tasting different varieties. It is amazing how different wines taste, depending on where the grapes are grown, the type of soil, how much sun they receive, and the types of barrels used.

We finally turned homeward, already missing the landscape and wine. Life is good in bread country.

Japanese pizza

2009-03-26T11:36:00.000-07:00

This rendition of pizza is not traditional by any means. In fact, there's really no dough, tomato sauce or cheese involved at all. However, it's very good, the taste resembles an egg roll, and it is a great way to use cabbage. I found the original recipe on 101cookbooks.com, and made some changes. After successfully destroying the first "pie", I decided that it might be a better idea to create two smaller "personal pan" sizes. They are easier to flip. However, if you try the regular size, the mixture is very forgiving and can be molded back into its original shape (more or less) while still in the pan. Most of the produce in this recipe was from our CSA basket.

2.5 cups cabbage, shredded (I used the cheese grater)
1 cup leeks, rinsed and chopped
1 handful of any other type of onion you need to use up
1/2 cup carrots, shredded
2/3 cup flour (I used whole wheat)
2 eggs, beaten (or the equivalent amount of egg substitute)
pinch of regular or seasoned salt
toppings: chives, tomatoes, sliced nuts

Combine the cabbage, leeks and carrots in a large bowl. Add the flour and salt, and mix so that everything is coated evenly. Stir in the eggs. In a large pan (medium heat), add some oil to coat, and then press the mixture into the pan, flattening it with a spatula. Create two smaller pizzas if you want an easier flipping experience. Cook for 4-5 minutes, flip, and cook the other side for the same amount of time. Both sides should be brown and crispy. Remove from the pan, add toppings and serve.

I have read that this is good with mayonnaise, but have yet to try that. Let me know if you do.

Sour Cream Poppyseed Bread

2009-03-18T15:15:00.000-07:00

I have a banana graveyard in my freezer. All the old, too-soft-to-be-eaten bananas go in there, waiting patiently to be used in banana bread. Because I don't like to have my freezer taken over by bananas, I make bread out of them fairly frequently. SO, I thought it was time to try a new recipe for "quick" bread (doesn't require yeast or need to rise). This turned out to be a fabulous idea, and I now have a new favorite. The sour cream makes the bread very moist, and by mixing the egg whites separately, it is also very light. It's great with coffee, tea, fruit or vanilla ice cream if you want to dress it up.

1/2 cup butter (I use organic, unsalted)
3/4 cup sugar (I use sugar in the raw)
3 egg yolks
1 teaspoon vanilla
1 cup all purpose flour, sifted (I use organic flour, and I didn't sift it....if you do sift it, I'm sure that would make it even lighter)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sour cream (I used light)
3 egg whites
1/3 cup poppy seeds

Preheat to 350 degrees.
Grease an 8-inch loaf pan.
Beat the butter and sugar together. Beat in the egg yolks one at a time, and then stir in the vanilla. Combine the flour, salt and baking soda in a separate bowl. Fold them into the butter mixture, alternating with the sour cream. In a small bowl, beat the egg whites until they are fairly stiff, then add to the batter. Stir in the poppy seeds, and pour the batter into the pan. Bake for 45-60 minutes.

I didn't add anything else, but I think this would taste really nice with some lemon or orange flavor as well. The recipe is from the Tassajara Recipe Book.

The Power of Grapefruit

2009-03-01T19:03:00.000-08:00

As with most citrus, grapefruit is an excellent source for vitamin C. Try substituting it when recipes call for orange or lemon juice. Here are some other recipe ideas:

Cut up and use in green salads, especially paired with avocado
Broil halves of grapefruit with sugar and cinnamon
Add grapefruit to relishes and sauces (such as cranberry)
Use in sorbets and frozen yogurt
Add into salad dressings
Use grapefruit juice in sauces for fish
Add to hot and iced teas
Mix into salsa recipes

Dried Tomato Pesto

2009-02-16T14:38:00.001-08:00

I had some dried tomatoes from our CSA basket and the last of the fresh basil to finish, so I used them both in this pesto. This recipe takes about 15 minutes, and almost all the ingredients I used were local. Spread it onto a piece of bread or eat with corn chips.

2 cups dried tomatoes
1 cup coarsely chopped walnuts
3/4 cup olive oil
1/3 cup grated Parmesan
1/4 cup dried basil (I used fresh)
4 garlic cloves
2 tablespoons balsamic vinegar

Blend all the ingredients in a food processor (add a little water if it's too sticky).

New Search Engine

2009-02-09T12:05:00.001-08:00

If you scroll down the right-hand side of my blog, you'll see a new search engine for natural food recipes. This was put together by Heidi Swanson, the founder of 101cookbooks.com. Check it out!

The Gourmet Ghetto in Berkeley

2009-02-09T11:40:00.001-08:00

We decided to leave town this weekend and head to Berkeley to explore the north side of Shattuck Ave, also known as the gourmet ghetto (home to Chez Panisse and lots of other lovely restaurants and food shops). One of the places that I wanted to go this time was the Cheeseboard. This shop sells a wide variety of cheeses, bread and pizza. I grabbed the last loaf of pumpernickel, which we will enjoy this week, toasted, at breakfast and along side my butternut squash soup. The Cheeseboard is a co-op, entirely owned by its members.

We also stopped into the Love at First Bite cupcakery, which is one of my favorite places. Lots of little cakes line the window, in a variety of flavors including green tea, red velvet, and coconut. We chose chocolate with peanut butter icing, and ate them at an outside table in the sun.

One of our last stops was Cafe Gratitude, which specializes in RAW foods and drinks. We tried drinks with kale, celery and ginger...very healthy.

We ended the day at the Berkely Bowl, which is a huge food co-op on the other end of Shattuck Ave. The selection of bulk foods and produce was astounding, and we wandered in and out of the aisles before heading home.

Hard to beet

2009-02-01T10:48:00.000-08:00

OK, OK. Bad pun not withstanding, beets are very healthy root vegetables with high counts of Vitamin C, folate and potassium. Eat them raw, boiled, steamed or pickled. They are great in salads, or as a side dish. Choose beats that still have their green tops attached, and store them for 2-3 weeks in the refrigerator or some other cool, dark storage space. These beets are fresh, picked about a mile away from where I live.

I love this version of pickled beets:

Trim the greens off about a pound of beets, leaving about two inches of stem.
Boil the beets about 30 minutes, until they are tender, and then let them cool. Peel off the skin.
Slice the beets (be careful where the juice goes; it stains!) and remove any remaining stems.
In a saucepan over low heat, combine about one and a half cups vinegar, a cup of water and half of a cup sugar.
Stir until the sugar is dissolved, and pour the mixture into a mixing bowl, preferably one that has lid (the scent of vinegar will permeate everything).
Add the boiled, sliced beets, and a can of beets, with their juice. You can also add a few hard boiled eggs.
Let the mixture sit over night in the refrigerator so that the pickling process can take place.

Carrots like no other

2009-01-25T14:39:00.000-08:00

CSA,produce basket,farming

CSA: Community Supported Agriculture
Every other Monday, I exchange an empty basket for one full of fresh, local produce that is in season. Most of the produce is picked the same day that I receive it. It's so fun to dig to the bottom of the basket to see what I get each week. Many farms offer this type of program, to help promote eating from local sources. This way, you know exactly where your food comes from, and you have a relationship with the people who grow your produce. There are so many good reasons to support your local farms:

supports local farmers financially
encourages the community to become more aware where their food comes from, and the challenges of growing produce, raising cattle, etc.
builds communication between farmers
cuts down on money and energy spent on transporting goods

This is a great alternative if you don't have the space for a large garden, and is usually very cost-effective. Some farms even deliver the produce to you door step. So go, support your local farmers. You'll be surprised how much better the food tastes!

Coffee: Roast Your Own Beans

2009-01-11T16:18:00.000-08:00

I am always attempting to expand my horizons when it comes to food, and the new year seems a perfect time to try new things. So we decided to try roasting our own coffee beans. You can buy green beans (pictured above) at some grocery stores, co-ops, local coffee shops, or you can order them online. To roast the beans, we used an air popcorn popper. Position the popper beside the sink, so that the chaff doesn't fly all over your kitchen (you may also want to disengage your smoke alarm). Place the green beans in the popcorn maker, and roast for about 5-7 minutes. There are more specific instructions on this website: www.sweetmarias.com.
Cool the beans in a metal colander or baking sheet. The color will vary, depending on what type of roast you want (light, dark, etc). After the beans are cool, place them in an air tight container and store in the pantry for about four hours before grinding. Our first attempt produced coffee that was slightly bitter, but pretty good! Overall, the process was very easy and provides the freshest coffee available.

Granola

2009-01-04T16:00:00.000-08:00

This is a standard recipe for granola; you can add in different nuts, seeds or raisins.

Preheat the oven to 300 degrees.

Mix in a large bowl:
6 cups rolled oats (not instant)
1 cup wheat germ or wheat bran
1.5 cup nuts (I used walnuts)
3/4 cup brown sugar
2 tablespoons cinnamon
1/2 cup dry milk

In a small pot, on low heat combine:
3/4 cup oil
3/4 cup water
1/4 cup honey
1.5 tablespoons vanilla extract

When the liquids are mixed together, pour over the dry ingredients and stir. Spread the mixture out onto a greased baking sheet, and bake at 300 degrees for 45-60 minutes.

Gingerbread

2008-12-07T13:44:00.001-08:00

This is a great holiday recipe...makes the house smell great, and is very easy.

1.5 cups flour (I used whole wheat, but that makes it denser)
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/8 teaspoon cloves
1/3 cup natural cane sugar
1/4 cup butter
1/3 cup molasses
1 egg
2/3 cup milk

Preheat the oven to 350 degrees.
In a large bowl, beat the sugar and butter together until well blended, and then add the egg and molasses. In a separate bowl, combine the dry ingredients and stir with a fork. Gradually add the dry ingredients to the sugar and butter mixture, alternating with the milk. Grease or spray an 8x8 inch baking pan and pour the batter in. Bake for about 30 minutes. Serve warm with vanilla ice cream.

Holiday Mashed Potatoes

2008-11-29T11:54:00.001-08:00

Mashed potatoes are a traditional side dish at the holidays, and are very easy to transport. There are many different types of potatoes and ingredients you can incorporate, so try different variations. These are dairy free (no regular milk or butter), but feel free to add those. This recipe makes enough for about 10-12 people.

12-14 yukon gold potatoes
2 sweet potatoes
2 small bunches of scallions
garlic powder
about 3/4 cup rice milk (or regular milk)
salt and pepper to taste

Fill a large pot with water (leaving some room at the top) and bring to a boil. Rinse and scrub the potatoes, and cut out any bad spots. I like to leave the skins on, but you can peel them off if you prefer. Quarter the potatoes, making sure the pieces are all about the same size (so that they cook evenly). After the water is boiling, place the potatoes and sweet potatoes in the water. All the potatoes should be covered in water. Boil under they are tender. Roughly cut the scallions, and then place them in a food processor so that they are finely chopped. When the potatoes are done cooking, drain the water and mash (you can also use an electric beater if you want a creamier texture). Add the rice milk, garlic, salt pepper and scallions. Serve immediately, or refrigerate over night if you are taking them to a dinner.

Other add-ins:
bacon bits
cheese
butter
parsley and thyme
sour creme instead of milk
spinach
roasted garlic
leeks

Playing With Oil

2008-11-09T09:46:00.000-08:00

Cooking with different oils can bring a wide variety of flavor to the recipes you use. Use oil that comes from natural ingredients (i.e. nuts, seeds, fruit, etc), that has been pressed as simply as possible. Buying from your local olive orchard is the best alternative; however, if you don't live near one, try to buy organic, unrefined oils as often as possible, and use them very soon after you buy them. If you are able, sample the oil before buying it.

What is the difference between virgin and extra virgin oil? Olive oils are named according to the amount of acidity they contain and if they've been processed with artificial ingredients or not. Extra virgin oil is the highest quality; the olives are cold pressed, and processed without any chemicals. It is the lowest in acid content, and has the most flavor. Heating oil may cause it to lose some of its flavor, so you may want to use a lower-quality oil when cooking. Virgin olive oil is also processed without artificial ingredients, but has a slightly higher acid content. Plain olive oil is usually a blend of virgin olive oil and oil that has been processed with chemicals.

Chicken Vegetable Soup with a Twist

2008-11-02T10:53:00.000-08:00

This recipe is a little time consuming, just because of all the chopping. The secret ingredient is the whole cloves, which are are placed in a tea strainer and hung on the side of the soup pot to flavor the broth. Soup is always nice to make, because you can vary the recipe. Use a variety of vegetables, just keep in mind that the more you add, the thicker your soup will be. The ingredients below fill a large soup pot, and make enough for dinner and plenty of leftovers.

Chicken, boiled and shredded (I used about 6-7 chicken breasts for a large pot of soup)
Two large zucchinis
One large yellow onion
Two large carrots
Four stalks of celery
Any other vegetables that you'd like to add: cabbage, garlic, chopped tomatoes, etc.
1 cup of barley (you could also use rice)
1 tablespoon whole cloves
1 tablespoon whole peppercorns
2 tablespoons lime juice

Fill a large pot with enough water to boil the chicken. While you are waiting for the water to boil, chop the vegetables. When the water comes to a boil, add the chicken. Boil until cooked. Remove the chicken from the water and let cool, keeping most of the water. This will become the broth of the soup. Fill a tea strainer with the peppercorns and cloves. Bring the broth back up to a boil and add the barley (or rice). Hang the tea strainer on the side of the pot, submerging it in the broth. While the barley is cooking, shred the chicken. After the barley has been cooking for about 25-30 minutes, add the shredded chicken, lime juice, and chopped vegetables. Bring the soup back up to a boil and then reduce to medium. Let the mixture simmer until it reaches a the consistency of your liking. Remove the tea strainer, and serve.

Applesauce is Easy

2008-10-22T21:19:00.001-07:00

Having just visited an orchard AND recently taken a canning class, I thought making applesauce would be an appropriate undertaking. Turns out making applesauce (aside from the chopping and the boiling process) is almost as easy as just buying it...and tastes a lot better.

For the applesauce: use 2.5 - 3.5 pounds of apples per quart jar. Most apples can be made into sauce: red delicious, golden delicious, pink lady, gala, fugi, or a mix.

Wash and slice the apples (do not use bruised fruit), removing the core. You can peel them, but it is not necessary. Place the slices in a food processor and grind into small chunks (the smaller the chunks, the smoother the sauce). Place the apples in a large pot on high heat and stir off and on. Bring the mixture to a boil, and mash if you want even smoother applesauce. Add sugar and/or spices if desired and stir continuously. After the applesauce is the correct consistency, transfer to jars (see canning instructions) and process in boiling water bath for 20 minutes.

Canning Notes: Please note that depending on what you're canning, the instructions will change. I followed instructions found at www.homecanning.com.

Make sure to sterilize your jars in boiling water for at least 10 minutes. Fill a another small pot with water and bring to medium-high heat (don't boil). Add the lids and rims, and let them sit in the hot water until needed. Fill your canning pot with enough water to cover your jars by 1 0r 2 inches and bring the water to a boil. Take one jar out of the boiling water and fill with the applesauce, leaving 1/2 inch of head space. Wipe the rim of the jar, cover with the lid, and screw on the rim (not super tight). Place the jar in the canning pot, and repeat the steps with each jar. After the last jar is added, let the jars sit in the boiling water for 20 minutes.

Butternut Squash and Potato Soup

2008-10-12T21:58:00.001-07:00

This is a hearty soup, good for the fall and winter. Root vegetables are in season, so vary the combinations in this recipe according to what's available.

2 tablespoons butter
5 cups cubed, peeled butternut squash
2 cups cubed, peeled russet potatoes
1 teaspoon salt
1/2 teaspoon pepper
2 cups sliced leek
4 cups fat-free, sodium reduced chicken broth
1 cup half and half (optional)
3 tablespoons chopped chives

Melt butter in a large pot or Dutch oven over medium-high heat. Add the squash, potatoes, salt and pepper and saute for 3 minutes. Add in the leek and continue to saute for 1 minute. Stir in the broth and bring the mixture to a boil. Reduce the heat, and then let simmer for about 20 minutes (unti the vegetables are tender), stirring occasionally. Pour half the mixture into a blender, leaving the small center piece of the lid off (to allow the steam to escape). Blend until smooth, then repeat with the other half of the mixture. If you're using half in half, stir that in and top with the chives for a garnish. This is good with crackers and cheese or bread. Makes about 8 servings. This recipe is from a Cooking Light magazine.