Easy Crockpot “Apple Pie” Sauce

July 10, 2012 by · 4 Comments

My boys adore homemade applesauce. (Affectionately known as “apple pie sauce” in our house.) So when my neighbor’s apple tree exploded with an abundance of apples this month, we pulled out our crockpot and started peeling …

This lightly spiced version of a traditional classic uses pure apple juice and maple syrup, with just a hint of cinnamon, to accentuate the sweetness of the apples. Mmm…so yummy! And another great way to get your Kids in the Kitchen with you!

Print
Easy Crockpot “Apple Pie” Sauce

Yield: approximately 6 cups

Easy Crockpot “Apple Pie” Sauce

Ingredients

  • 10-12 medium-to-large crisp organic *apples
  • 1 1/4 cups 100% pure unfiltered organic apple juice
  • 1/4 cup filtered water

  • 2 tbsp pure maple syrup
  • 1 tbsp fresh-squeezed lemon juice
  • 1/8 tsp ground cinnamon

Instructions

  1. Peel and core apples. Cut into one-inch chunks and place in crockpot.
  2. In a 2-cup glass measuring cup (or small bowl), whisk together apple juice, water, maple syrup, lemon juice and cinnamon. Pour over apple chunks.
  3. Cover crockpot and cook on low about 4 hours, until apples are very soft and easily fall apart when mashed with a fork.
  4. Mash apples to desired consistency using a potato masher, an immersion blender, or pulse-puree in batches in a food processor. (If using the food processor, transfer applesauce in batches to a large bowl.)
  5. If applesauce is too thick, add a few tablespoons of filtered water and stir well. Continue adding a couple of tablespoons of water at a time until you reach desired thickness. (I usually need to add about ¼ to ½ cup of water to thin it out a bit.)
  6. Note: Applesauce will become sweeter as it cools. We prefer just a hint of cinnamon, but feel free to season to taste with additional ground cinnamon, if desired.
  7. Place applesauce in airtight containers and store in refrigerator. Makes a delicious snack, or side dish for virtually any meal!

Notes

*Recommended apples: Fuji, Jonathan, Golden Delicious, Jonagold, Pink Lady or McIntosh. A mix of apples works nicely! And of course, free apples from your own (or a neighbor's) tree are the best!

(Special thanks to my neighbor, Carla, for supplying us with an abundance of delicious apples to enjoy!)

http://thenourishinghome.com/2012/07/easy-crockpot-apple-pie-sauce/

 

P.S. If you’re on Pinterest, I’d love to be pin-pals with you! It’s so much fun sharing healthy delicious recipes! Blessings, Kelly

You Might Also Like:

Filed Under: Kid Friendly Recipes, Other Breakfast Foods, Other Desserts, Sides, Sweet ·

Meal Plan Monday: July 9–22

July 8, 2012 by · 2 Comments

One of my favorite ministries is serving as the Meal Planning Contributor for The Better Mom, where I share my bi-weekly real food meal plans as a way to help inspire and encourage others. Each bi-weekly meal plan includes what’s on the menu for breakfast, lunch and dinner, as well as links to more than 40 of the delicious real food recipes featured.

FEATURED RECIPE: Caprese Pasta is like summer in a bowl. It’s so light and refreshing – definitely a summertime favorite!

And here’s what’s on the full menu for the next two weeks at The Nourishing Home. To view the recipe links for the bi-weekly meal plan, please pop on over to The Better Mom.

 If you’d like to learn more about meal planning, please check out “Mastering Meal Planning.”

Joyfully Serving Him, Kelly

You Might Also Like:

Filed Under: Meal Planning, Meal Plans ·

Caprese Pasta (Gluten-Free Option)

July 5, 2012 by · 6 Comments


We just adore warm weather and sunshine. And to me, this dish is like summer in a bowl. It’s so light and refreshing! Yet at the same time, the combination of the garlic, basil and balsamic vinegar make it intensely flavorful. It’s definitely one of our favorite summertime dishes and is the perfect complement to grilled chicken or fish. Mangia!

P.S. This delicious and colorful pasta dish made it on the “Top 10 Reader Favorites of 2012!”

Print
Caprese Pasta (Gluten-Free Option)

Yield: 5-6 servings

Caprese Pasta (Gluten-Free Option)

Ingredients

  • 12 oz of Tinkyada brown rice spaghetti (or your favorite pasta)
  • 16 oz of organic sweet grape, cherry or mixed medley tomatoes
  • 8 oz fresh Italian whole milk mozzarella balls packed in water
  • 1/4 cup extra virgin olive oil
  • 3-4 tbsp of balsamic vinegar (Bariani brand is our favorite!)
  • 3-4 heaping tbsp of fresh basil, minced
  • 2-3 cloves of garlic, minced
  • 1 tsp sea salt
  • 1/8 tsp freshly ground black pepper

Instructions

  1. Rinse tomatoes and cut into halves.
  2. Drain water from mozzarella balls and cut into bite-sized pieces.
  3. Mince fresh basil and garlic.
  4. Then, place all of the ingredients, except the pasta, into a large mixing bowl and combine well.
  5. Cover the bowl and allow it to marinate for at least one hour (see note below).
  6. When ready to serve, cook pasta according to instructions. (If using brown rice pasta, drain and rinse cooked pasta with cool water.)
  7. Place pasta back in cooking pot and add 3-4 large spoonfuls of the juices from the tomato mixture. Also add 1 tbsp of olive oil and 1/2 tsp of sea salt. Toss pasta to combine.
  8. If using brown rice pasta, turn heat on low and reheat pasta just until warm, not hot. Remove from heat.
  9. Transfer pasta to a large serving bowl and top with the caprese.
  10. Absolutely delicious as a meal by itself, or serve it with a side of grilled chicken or fish.

Notes

This caprese is super easy to put together, but becomes much more flavorful as you allow it time to marinate. So be sure to start this at least one hour before you plan to eat and then let the caprese sit on the counter for at least an hour before serving so the flavors have a chance to meld together.

http://thenourishinghome.com/2012/07/caprese-pasta-gluten-free-option/

 

You Might Also Like:

Filed Under: Meatless ·