Ok, so this doesn’t have any veggies in the recipe, but I thought I would share anyways. I HATE store bought applesauce. I have ever since I was a kid. I have no idea what they do to the apples to make them so anemic that the applesauce looks white, but it just isn’t as flavorful as homemade applesauce and the sugar content is crazy. The way I make my applesauce, there is no added sugar, preservatives, or things you can not pronounce.
1. Get a bunch of different varieties of apples from a local orchard or the Farmer’s Market. This is key – the flavor is so much better when the varieties are mixed and you do not have to add any sugar because the apples are sweet enough. This year I used Cortland, Jona Gold, Crispin, Golden Delicious, and Empire.
2. Quarter, core, and peel the apples and fill a 6-quart slow cooker with the apple quarters. Pour some cider (the real stuff from the cider mill or farmer) into the slow cooker to add a little liquid. (I usually just eyeball it, but it is probably somewhere around 1/4 c. Make sure the bottom of the crock has a shallow layer of liquid on it.)
3. Cook on high for an hour.
4. Turn down to low and cook another 2-3 hours. The quarters will keep their shapes for the most part, so when you see that the bulk has diminished by about third, stir the apples and they should all mush up into sauce.
5. Add cinnamon to taste. Let cool. Pack it into freezer containers and freeze. From my latest batch we have 3 containers in the freezer, one in the fridge, and we already performed quality control on a few bowls.
*At this point, if you are really feeling industrious, you can use the peels and cores to make apple jelly. Or you can just put them in your compost pile.*
I made this awesome macaroni and cheese the other night. The original recipe appears on pg 136 of the Beekman 1802 Heirloom Cookbook. It is a great cookbook if you can get your hands on it.
3/4 pound kale, stems cut from leaves
8oz egg noodles (I don’t like elbow macaroni)
3 tbsp olive oil
4 garlic cloves, minced
8oz pkg of fresh cremini, oyster & portabello mushrooms, halved and thinly sliced (available in Wegmans produce)
1/4 tsp dried thyme
1/4 tsp rubbed sage
1/4c. all-purpose flour
2 c. milk
1 1/2 tsp sweet smoked paprika
1 tsp. salt
6oz shredded cheddar cheese
60z asiago cheese (I bought a chunk and broke it apart)
2 tbsp butter
1/2 c. Italian seasoned bread crumbs
In a large pot of boiling salted water, cook the kale for 5 minutes. With a slotted spoon, transfer the kale to a colander (keep the pot of cooking water at a boil). Run the kale under cold water to stop the cooking and then drain and squeeze out any liquid. Coarsely chop.
Add the egg noodles to the boiling kale-cooking water and cook according to package directions. Drain.
Coarsely chop the mushrooms.
Preheat the oven to 350 degrees.
In a 5-quart Dutch oven or other large, heavy bottomed pot, heat the oil over medium heat. Add the garlic and cook, stirring frequently, until tender. Add the mushrooms, thyme, and sage and cook, stirring occasionally, until the mushrooms have wilted and released their juices, about 5 minutes.
Stir in flour and cook for 2 minutes. Add milk, paprika, and salt and cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Remove from the heat and stir in the cheese until melted. Add the noodles and kale and toss to coat.
Transfer the mixture to a 9×13-inch glass baking dish.
In a small skillet, melt the butter over medium heat. Add the bread crumbs and toss to coat. Scatter the bread crumbs over the mac and cheese. Bake for 30 minutes, or until the sauce is bubbling and the top is crunchy and golden brown.
This is a really easy and yummy beet green recipe. Enjoy!
Cut greens off of the beets about an inch or two above the beet. Hold the greens and rip off the greens and any stems that come with the greens. Discard the harder stems.
Chop up a medium onion. Heat about a tablespoon of butter in a frying pan over a medium flame. Put onions in the frying pan and cook until onions are soft. Put the greens in the frying pan and toss around in the butter. Add about 1/4c. of vegetable stock and turn the flame down to medium low. Cover the pan and let cook about 5 minutes.
Uncover the beet greens and let simmer until most of the liquid is gone. Serve while warm with a little bit of balsamic vinegar sprinkle over the top.