Homemade Applesauce

Hi guys! I am on a make from scratch homemade kick. I totally lucked out with apples being on sale, so I figured I would make some applesauce for the family. It's one of our favorite treats around our house. We cook it up with the "gluten eating" daughter and husband's oatmeal, I use it in baking, and it's always a tasty snack.

To make your own applesauce start out with a bunch of apples. I know....big surprise eh?

Now peel and core 8 cups worth.

So I have to tell ya, I bought myself an auto peeler/slicer contraption at a black Friday sale for $10. It is one of my most favoritest gizmo's in my kitchen. I had to show you the remnants of my peeling frenzy ;)

Now toss the apples and 1 1/2 cups water in either a slow cooker or a saucepan. Now it's up to you, but I really like the taste of slowcooked apples. Plus, it makes your house taste SO darned GOOD! So here are your cooking times. If using a saucepan, bring to a boil, then reduce heat to medium, cover, and simmer for 20-30 minutes or until apples are very tender. If using a slowcooker, place ingredients inside then cook on high for about 5-6 hours. When apples are cooked, transfer into a blender and lightly pulse a few times to break up any chunks.

Now if you like spice, add 1 teaspoon ground cinnamon to the apples while cooking.If you like spicy and sweet, add 1/2 cup sugar or splenda along with the cinnamon. You can actually use any sweetener in any amount to your taste. It's completely up to you.

Yum!



Homemade Applesauce

8 cups peeled and cored apples

1 1/2 cups water

*optional* 1 teaspoon ground cinnamon, 1/2 cup sugar or splenda, or any amount of sweetener to your taste.

Place ingredients in a saucepan and bring to a boil. Reduce heat to medium, cover, and simmer for 20-30 minutes or until apples are tender.Or place ingredients in a slow cooker and cook on high for 5-6 hours.Pour into a blender and pulse a few times to break up any chunks. This recipe will make 4 cups of applesauce.



Homemade Almond Milk

Did you all know you can make your own almond milk at home? Enjoy a cold, creamy, satisfying glass for a fraction of the cost AND without any artificial flavorings or ingredients? Now I myself am not a huge milk drinker, bovine or the almond kind. I do however make almond milk for my grandparents. My poor grandma has been taken off milk and she is REALLY missing it. So lately I have been making sure her refrigerator is stocked. I figured it would be a good opportunity to share how to make it at home yourself.

To start you only need raw almonds, a big bowl, and some water.

Now....I am not a crazy plant lady.....I PROMISE hehehehe.

I really do need to find the ginormous white poinsettia a home other than the corner of my kitchen table.

Ok, enough plant talk. Place 2 cups of raw almonds in the large glass bowl and add enough water to completely cover them. Allow them to soak overnight or at least 6 hours. After soaking drain the almonds should be nice and swollen.

Next place in a blender, half of the almonds and 3 cups filtered water. Blend for at least 45 seconds or more. You want the almonds blended into a pulp.

Now pour the liquid through a fine colander to strain out the pulp from the milk.

To maximize the amount of milk, scoop out the pulp and place in a cheesecloth. Then squeeze any remaining liquid from the pulp. Now repeat process with remaining water and almonds.

This is what you will be left with. A big pile O' pulp. You can do whatever you want with this. You can spread it out to dry on a cookie sheet then use a coffee grinder to make some almond meal flour, or add the pulp to baked goods for some extra crunch and fiber, or toss in the trash.

That's all there is to making your own almond milk at home. You can also use this recipe to make vanilla almond milk. Just add either 1 teaspoon vanilla extract or 2 vanilla beans along with your favorite sweetener (agave, honey, stevia, splenda, or soaked dates) if using dates, use about 4-6 that have been soaked along with the almonds then just blend them along with the almonds and water.

Isn't that pretty?

Here is the recipe breakdown:

2 cups raw almonds
Enough water to cover almonds
6 cups filtered water
*optional* 1 teaspoon vanilla extract or 2 vanilla beans then sweetener of your choice to taste to make vanilla almond milk.

Place almonds in a glass bowl and add enough water to cover them completely. Allow to soak overnight or at least 6 hours until almonds are swollen.
After almonds have soaked overnight, drain water and rinse.
Place half of the almonds and three cups filtered water in a good quality blender. Blend for at least 45 seconds or longer until there are no large pieces of almonds. Pour into a cheesecloth or a fine colander to drain milk from the almond pulp. This will make 1 1/2 quarts of almond milk.
Repeat process with remaining almonds and water.

Slow Cooker Split Pea Soup

March is here! March is here! I really love this month. It's the beginning of spring, snow is melting, and St. Patrick's day is around the corner. So in light of this month's holiday, I'll be featuring a few green themed recipes. Today's post is a comfort food classic that is naturally gluten free. I really love finding or realizing a recipe is naturally gluten free and no extra effort is needed to "tweak it". This one is that type of a recipe. Plus, it's SO darned easy. It's one of those dump and go meals.

So here's how it goes. Layer the following ingredients in the order I have listed. Set the slow cooker to high, then cook for about 3-4 hours or 8 hours on low/medium.

1 pound dry split peas

2 smoked ham hocks, 1 meaty hambone, or 2 cups cubed ham

1/2 cup diced onion

2-3 minced garlic cloves minced or 1/2 teaspoon garlic powder

1/2 cup diced carrots

2 celery ribs diced

1 bay leaf

1/4 cup fresh parsley minced or 2 teaspoons dried parsley

Now mix together 1 1/2 quarts water, about 1 1/2 teaspoon seasoned salt of your choice (now each seasoned salt is different, so use your tastebuds to determine amount), and 1/4 teaspoon pepper. Mix well then pour over the contents of the slow cooker. Now....put that spoon away. Don't even THINK about stirring it up. What did I tell you about dump and walk away? Well...that's just it. Once you pour the water mix over everything, just set the temperature of your cooker then walk away. Really, that is all you need to do.

After your soup has cooked for a few hours, you can check it, stir it, debone the meat from the ham bones and check the consistency. Cook it longer if you like a more "soupyness" or serve it up a bit chunky. Totally up to you.

That's all there is to it!

Slow Cooker Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed

1 meaty hambone, 2 ham hocks, or 2 cups diced ham

3 carrots, peeled and sliced

1/2 cup chopped onion

2 ribs of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes

1 ½ teaspoon seasoned salt (or to taste)

1/4 tsp. fresh pepper

1 1/2 qts. hot water         

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired.

Citrus and Mint Quinoa Salad

Yes, I know, this is ANOTHER quinoa recipe, but I am really enjoying this little grain...well technically seed. I was really craving fresh and zingy tastes the other day and I lucked out by grapefruits being on sale. So I figured I could incorporate the tastes of citrus and fresh spearimint in a fresh little quinoa salad.

So here be the recipe for y'all to try out. I hope you enjoy!

Citrus and Mint Quinoa Salad

½ cup rinsed quinoa

1 cup water

½ cup grapefruit juice

½ cup diced grapefruit pieces

¼ cup dried cranberries

1-2 fresh sprigs mint

Rinse quinoa. Add water, grapefruit juice, and rinsed quinoa to a rice cooker. Cook for about 20 minutes or until the liquid is absorbed completely. Allow to cool then stir in grapefruit pieces and cranberries. Top with fresh mint sprigs.

Chicken Pesto Rollups

You know, I've never been a pesto fan. It's not something that I think...Oooooh, some pesto pasta or pesto pizza would REALLY hit the spot. In fact, I think I have maybe ordered one dish including the green stuff in my life. Serious. Well, my dear sweet husband went grocery shopping for me the other day. Now, normally he is not allowed to do so as he will blow the monthly budget and almost double what I would normally spend. This outing was no different. He was really so sweet though. He took the time to really shop out products that I would have dismissed as having gluten or corn. I was surprised at all of the interesting things he came home with. One of which was a BIG jar of Pesto. I mean, this thing is GINORMOUS! Soooooo I am needing to be pretty creative on how to use it up before the expiration date.

So I came up with this little recipe. I am amazed at how easy it all was to throw together and how delicious the end result was. The hubby and I literally SCARFED them up.

I began with four 4oz frozen chicken tenderloins. I threw them in the microwave to do some defrosting. Then I put about 1/4 cup of pesto in a small bowl and set it aside.

Next, I grabbed two slices of dried tomatoes. Now, I know the majority of you will not have dried tomatoes. I happen to have some from my garden last year. I dehydrated the surplus of red vegetables and have been able to use them all winter long. Great thing, is you can just use some sundried maters you can buy at the store. You don't need a whole lot. Maybe 2 tablespoons. Dice them up into small pieces.

Now, you will want about 1/2 cup rice chex cereal crumbs. Now this is my munchkin's most favorite "helping" job. Crunching all that cereal in her little hands. Today....well she decided to POP the ziploc bag would be funner. Yes, this is the end result. Notice there is NO look of remorse on that little face....little stinker bum.

Ok, now get together a salt shaker, 4 toothpicks, about 1 ounce mozzarella cheese cut into four 1" pieces, 1 beaten egg, the cereal crumbs, tomatoes and pesto. Then lightly grease a small baking sheet.

Now, your chicken should be thawed, place them in a gallon size ziploc baggie and grab a mallet. Now....I don't have a kitchen mallet, so my hubby's orange one will have to do. Lightly pound the pieces flat.

Now take your flattened chicken pieces and lightly salt the outside. Next get 1 tablespoon pesto and spread on the inside of the chicken (meaning the inside of the chicken you will be rolling up? got it?), then spread some diced tomatoes along the center and place a piece of mozzarella on the end.

Now roll up your chicken and place a toothpick through the chicken and cheese to hold it together securely.

 Now dip or spoon the egg over the outside and roll the rollup (wow, that isn't redundant is it???) in the cereal crumbs. Place on the greased baking sheet and your SET!

Bake these little guys at 400 for about 20 minutes on the center rack to keep the cereal from burning. It's SO yum...even for that patsy green stuff lol!

Recipe:

4 4oz chicken tenderloins (thawed or fresh)
1/4 cup prepared pesto
2 tablespoons sundried tomatoes diced
1 ounce mozzarella cut into four 1" pieces
salt
1 beaten egg
1/2 cup rice chex cereal crumbs
4 toothpicks

Preheat oven to 400 and lightly grease a small baking pan then set aside. Place chicken in a gallon size ziploc bag and lightly pound them flat. Remove from the bag and lightly salt the outside of each piece of chicken then spread 1 tablespoon of pesto on the inside. Then place one piece of cheese on one end of the chicken and sprinkle some of the tomato pieces. Roll up the chicken and place a toothpick through the tip and through the cheese to hold it securely. Then either dip the chicken roll up or spoon some egg on the outside then roll it in the cereal crumbs covering the outside. Repeat process for all four pieces of chicken. Place on the greased baking pan and bake at 400 for 20 minutes on the center rack of your oven.

Spiced Quinoa Breakfast

Yes, another Quinoa recipe. Honestly though, I can't get enough of this stuff. It's healthy, it's nutty, it's so versatile. I also love how easy it is to prepare :) Just toss the ingredients into your little rice cooker then go about your morning tasks then 20 minutes later you have a delightful breakfast. 

Start out by rinsing 1/2 cup of golden quinoa. You know the drill with this stuff....rinse, rise, rinse ;) Then place 1/2 orange juice and 1 cup water in a saucepan or rice cooker. Bring to a boil the add the rinsed quinoa. Next, measure out and add to the pot 1 teaspoon ground cinnamon, a dash or two of nutmeg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon orange zest. Now comes the hard part....cover it then walk away. I know...tough stuff right?

20-30 minutes later your quinoa will now be nice and cooked and ready. Top with fresh strawberries and add milk, cream, almond milk, whatever tickles your tastebuds. Then drizzle a bit of honey on top and BAM. You have a spicy, tangy, nutrient infused breakfast :)

recipe:

1/2 cup rinsed quinoa
1 cup water
1/2 cup orange juice
1 teaspoon ground cinnamon
dash or two of nutmeg (or 1/8 teaspoonish)
1/2 teaspoon vanilla extract
1/4 teaspoon orange zest

milk, strawberries, and honey for garnishing

Rinse quinoa and set aside. Bring orange juice and water to a boil. Add quinoa then stir in cinnamon, nutmeg, vanilla extract, and orange zest. Cover, then reduce heat to a simmer then cook on medium heat for 20-30 minutes or until quinoa is cooked and there is no remaining liquid.

Home Brewed Green Chai Tea concentrate

Hey everybody! Who here loves Chai Tea??? I know I sure do. Who here HATES spending $4 for a cup of Chai??? I bet you couldn't guess....I do. Plus, there is so much gosh darned sugar in a cup of chai that you would get at a local coffee shop.

I recently found a recipe for brewing your own chai tea concentrate at home. Then YOU can control how sweet it is and you can make it for a fraction of what you would pay to buy just one cup of tea. Plus, it will make your house smell amazing! In fact, I made a batch yesterday and I can still smell the spicy goodness this morning :)

Ok, start out by putting 4 1/2 cups water in a saucepan with 10 tea bags. I love my green tea, so that is what I used. You can also use black tea for this recipe as well.

Now add 2 cinnamon sticks broken in half.

Next assemble your herbs. You will want 1 1/2 teaspoon freshly grated ginger root or 3 thin slices. Then 1 tablespoon vanilla extract, 1/2 teaspoon nutmeg, 7 cardamon pods (now if you are like me in UT and couldn't FIND cardamon pods, there are roughly 12 seeds in a pod so you can do the math and add the seeds or add 1 teaspoon ground cardamon), 2 whole star anise (I did not have the whole star anise so I used 1 teaspoon anise seeds as one star anise equals 1/2 teaspoon seeds), and 1/4 teaspoon ground black pepper.

Next add 10 whole cloves.

Now grate up 1 teaspoon orange zest.

Place all the ingredients in the saucepan and bring to a boil.

Remove from heat and allow to steep for 15-20 minutes. Pour into a cheesecloth to strain out liquid

Now you can add sweetener now or later. I prefer to sweeten mine by the cup. If you would like the concentrate sweetened, stir in 2/3 cup brown sugar and 1 tablespoon honey.

That's all there is too it. You can keep this in the refrigerator and make yourself some delish chai tea at home by pouring equal amounts of concentrate to milk or almond milk.

.

I think I will go warm me up a cup now hehehehe ;)

Here is the printable recipe:

Spiced Chai Tea

4 1/4 cups water

10 tea bags of your choice (green or black)

2 sticks cinnamon broken in half

3 sliced medallions ginger root or 1 teaspoon grated ginger

1/2 teaspoon nutmeg

7 cardamon pods (or roughly 80 seeds or 1 teaspoon)

2 whole star anise (or 1 teaspoon anise seeds)

1/4 teaspoon ground black pepper

1 teaspoon orange zest

1 tablespoon vanilla extract

2/3 cup brown sugar

1 tablespoon honey

Add all ingredients into a saucepan. Bring to a boil then set aside to steep 15-20 minutes. Strain liquid in a cheesecloth.

To serve, add 1 part chai concentrate to 1 part milk of your choice.

I will leave you with a picture of the remnants of the tea bags. Couldn't think of any other witty way to include the picture lol!