As the autumnal equinox approaches, I always love to usher it in by making homemade applesauce. It was my intention to share with you how to make applesauce. When dinner turned out sooooooo tasty last night – I decided to share the whole meal!
Quarter the apples. Place in a soup pot with about 1 inch of water. Add just enough water so that they don’t burn to the bottom. (They’ll excrete a ton of water themselves, so don’t worry!)
Simmer – add a teaspoon or so of salt. This will sweeten the taste of the apples and draw out more water from the fruit.
After 30 minutes or so, the apples will just fall apart in the pot – easily broken up with a spoon or fork. They’re done!
Use your food mill to puree the apples. If you don’t have one – it’s worth the investment. Get one here. They’re great for potatoes and cream soups too.
Presto! A delicious Fall treat.
mexican-spiced pork tenderloin (it’s as low fat as chicken breast – and so easy to prepare!)
1) rinse tenderloin with cold water, trim any fatty bits
2) sprinkle with sea salt
3) Morton & Bassett sells something called the Mexican Blend – it’s simply cumin, garlic, paprika, white pepper, thyme and onion
4) rub the two tenderloins with about 1/2 Tablespoon each
5) place 1 Tablespoon olive oil in a fry pan, brown the tenderloin on all sides
5) move it to a 425 degree oven for 25-30 minutes or until the meat reaches desired temp
* FYI: I like mine at 160 out of the oven. The temp usually climbs 10 degrees while you let it rest for 10 minutes out of the heat – I also make an effort only to buy antibiotic free, organic meat *
saute of red cabbage, yellow onion, red pepper and carrots
1) 1 Tablespoon olive oil mixed with a bit extra virgin olive oil for a nutty flavor
2) heat the oil, add carrots and 1 Tablespoon of roasted garlic – saute for 6-7 minutes with a bit of sea salt
(the carrots should be heated through, but not become soggy)
3) add 2.5 cups of shredded red cabbage and shaved yellow onion and a few shakes of crushed red pepper flakes
4) throw in the red pepper
at the end drizzle in a bit of red wine vinegar
*P.S. this side dish is terribly tasty the next day as a salad – cold, out of the fridge – just add toasted sesame seeds for a little extra crunch!*
D-E-L-I-C-I-O-U-S! Quick, make your grocery list and head to Whole Foods!