Tag Archives | Fall 2013 Recipes

T.K.’s Apple Pie


Use your favorite pastry crust recipe.

Filling Ingredients:

10-14 apples (half sweet and half tart)
½ cup sugar
1/3 cup lightly packed brown sugar
¼ t each of salt, cinnamon and lemon zest
2 t lemon juice
1 egg white, whisked
1 T sugar
¼ t cinnamon

Preheat oven to 425F and place a cookie sheet on the lowest rack.

Combine first six ingredients in a dutch oven or heavy cook pot. Cook over medium heat for 15-20 minutes stirring until the apples are just tender. Transfer apples to a cookie sheet to cool for 30 minutes. Drain apples through a colander, reserving ¼ cup of the juice. Place apples inside bottom pie crust, mounding slightly in the center. Combine lemon juice and ¼ cup reserved apple juice and pour the mixture over the apples. Carefully place top crust over the pie, tucking edges under the bottom crust. Pinch edges to seal. Cut 4-6 slits, about 2” long, in top crust. Place pie on heated cookie sheet. Bake 25 minutes until light golden colored. Reduce oven temperature to 375F and bake an additional 25-30 minutes or until the crust is a deep golden brown. Remove and cool on wire rack for 1 ½ hours.

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Spiced Spiked Cider


(8 servings)

½ gallon Louisburg Apple Cider
1 Orange (Sliced thin on the round)
1 lemon (sliced thin on the round)
8 cloves
2 cinnamon sticks (more for garnish if preferred)
8 allspice berries
1 tsp fresh grated nutmeg
1 tsp cardamom
½ cup raw sugar
1 cup dark rum

Make a sachet of the cloves, allspice berries and cinnamon sticks with cheesecloth, tie off to keep secure and add all of the ingredients in a saucepan except for the rum. Bring to a simmer. Add rum and serve. TIP: Serve in a crockpot to keep the cider warm for your guests.

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Pumpkin Cinnamon Applesauce

from The Novice Chef www.thenovicechefblog.com

Yield: 4 cups of applesauce, 8 servings

Recipe Note: Notice in the directions the apples do not need to be peeled. The skin of an apple holds a lot of nutrients, and once the apple is cooked down and pureed, you won’t even notice it’s there!

Also, this recipe has No Sugar Added, just natural sweetness!

2 1/2 pounds apples, cored and chopped
2 teaspoons ground cinnamon
juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree
1 teaspoon vanilla

In a heavy bottomed pot over medium high heat, combine apples, cinnamon, lemon juice, and water. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are super soft.

Once apples are nice and tender, remove the pot from the heat. And now we split off into two groups of people. Chunky or Smooth!

Chunky: Add pumpkin puree and vanilla. Smash apples with a potato masher until you reach the desired chunky-ness.

Smooth: Carefully transfer apples and all liquid to food processor or blender. Add pumpkin puree and vanilla. Puree until desired consistency.

Serve applesauce room temperature or cold, straight from the fridge.

Store applesauce in an airtight container, refrigerated, for up to 1 week. Or freeze up to 3 months.

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Classic Waldorf Salad with an Indian Twist

Serves 4 to 6

2 golden delicious apples
1 Red Apple
3 tablespoons cider vinegar
1 cup prepared mayonnaise
1 pinch kosher salt
Cracked black pepper
3/4 cup toasted walnuts, crushed
1 cup golden raisins
2 teaspoons curry powder
2 stalks celery, thin bias cut
1/3 cup fresh mint, chiffonade
1/2 red onion, julienned

Cut apples in quarters, removing seeds . Chop apples into medium-sized pieces, leaving skin on.

In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste.

Fold in walnuts, raisins, curry powder, celery, and mint. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate.

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Monster Pizza Bake

½ lb. hamburger or ground buffalo
16 oz Tinkyada brown rice pasta (cooked according to directions)
2 14oz jars of Eden Valley pizza sauce
10 oz regular or (dairy free) mozzarella cheese, reserve 2-3 oz for topping
Your favorite pizza toppings. We use the following, but you can us whatever pizza toppings you like best.
1 pkg. pepperoni
½ chopped onion
1 10oz jar drained sliced mushrooms
1 can sliced black olives

Mix all the ingredients together, with extra cheese layered on top. Put in 9×13 casserole dish and bake at 350 degrees for 45 minutes.

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Vampire Killer Bread

1 loaf GF sourdough bread, cut in half horizontally
Butter and toast under broiler until “crispy and light brown”

Mix together:

1 c. mayonnaise or veganaize, 1 c. grated parmesan cheese and 2 tsp. minced garlic

Spread onto bread and put under broiler again till “bubbly and light brown”

Sprinkle with fresh basil (2 tb) or Dried (2 tsp.)

Cut into pie wedges and serve!

Note: can substitute with dairy free butter and parmesan if preferred. Leftovers are great to pack for lunches, too!

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Autumn Black Bean and Sweet Potato Stew


Serves: 4-6

¼ to ½ cup low-sodium vegetable broth
1 medium yellow onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle chili powder (or substitute with ancho chili powder for less heat)
2 teaspoons sea salt
2 medium sweet potatoes, diced
1 15-ounce can fire-roasted tomatoes
3 cups low sodium vegetable or chicken broth
2-3 cups water
1 15-ounce can black beans (salt and preservative free), drained and rinsed
Juice of one lime

Heat a large 6 or 8-quart pot over medium heat. Add a small amount of broth to coat the bottom of the pot, and then add onions and sauté for about 4-5 minutes. Add additional broth as needed to keep onions from sticking to the bottom of the pot.

Next add the garlic, spices, salt, and sweet potatoes, and sauté for an additional 2-3 minutes. Add the fire roasted tomatoes, broth, and water, and simmer the soup uncovered for about 15 minutes until the sweet potatoes are nearly fork tender. Add in the beans and cook for 5 more minutes until beans are thoroughly heated. Remove soup pot from heat and add lime juice. Taste and adjust salt, spices, and lime if necessary. Garnish with toasted pumpkin seeds or avocado.

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