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Homemade Applesauce - Oh Lardy! This past weekend I brought home a bag of apples from the Farmer’s Market only to discover I had a bag of apples sitting on the counter. Homemade applesauce it is! I don’t really know how to make applesauce, but figured that it couldn’t be too hard. I knew that I wanted to use my crockpot and minimal ingredients, so I set out to look for a great applesauce recipe. It turns out that they are pretty much all the same. Apples, sweetener, water, heat, BOOM! Applesauce. First, I washed, peeled, and sliced my apples. Then, I threw them in the crock pot along with water, cinnamon, lemon juice, and honey.

All of these apples made a quart of applesauce. 16 small apples, washed, peeled and chopped1/2 cup water1 to 2 teaspoons cinnamon (I used a full tablespoon in my first attempt)the juice of half a lemon1/4 to 1/3 cup honey Chop up your apples and throw all of your ingredients into crockpot. Makes 1 quart Featured on Real Food Forager We are affiliates with Homemade Apple Butter. Apple & Cranberry Sauce | Fruit Recipes. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online. Totally Rad Fermented Salsa | The Polivka Family. Roasted Yellow Tomato Salsa Recipe with Cilantro |Gluten-Free Goddess® Recipes. How am I occupying my fevered little brain as we wait (not so patiently) for more house showings? How do I keep my spirits up as we start this selling process all over again? I dream up recipes. I lay in bed at 3 AM with visions of salsa in my head. I conjure excuses for roasting yellow tomatoes. I imagine frittatas with leftover pasta. Vanilla cupcakes with mocha icing. Pecan crackers. This is my life. Sorry to get all Chuck Palahniuk on ya (and I admit up front this isn't a feel good post; though the recipe is party worthy I am in no particular mood to dance). A woman I used to know would offer platitudes in times like this. I have learned that ownership may indeed be overrated. And I have learned how hard it really is to escape the template of childhood.

But I am going to try on a new season. If you cannot find these tiny heirloom yellow tomatoes, any grape, pear or cherry tomatoes will do. Preheat the oven to 375ºF. Ingredients: In a roasting pan combine: 1 small red onion, diced Sea salt. Magic Sauce Recipe. I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely.

Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. How to Make Blueberry Jam - no pectin and no added sugar. We have a fridge full of blueberries just picked from the blueberry bushes in our back yard, so I thought this would be the perfect time to experiment with making a few new recipes. I love anything with blueberries! My favorites are blueberry pancakes and blueberry muffins, both made with coconut flour.

This time I thought I would try a blueberry jam recipe because it’s a healthy delicious spread to put on breads or crackers and it is so simple to make! I got the idea to make blueberry jam when I was walking through the food store and passing by the rows of jelly. One of my favorite comfort foods has always been toast with butter and jelly. My plan was to make a few jars of blueberry jam to give to family and a couple for myself. Typical blueberry jam recipes call for adding cups of sugar and pectin powder. When I first saw pectin powder listed in other blueberry jam recipes, my first thought was, what is pectin? This blueberry jam adds great flavor to a slice of bread or muffin! 1. Ballymaloe country relish | the rebel kitchen. There’s nothing easier to make than this tomato relish: add ingredients to pot, let stew for an hour, cool down, and now it’s ready!

Ballymaloe Country Relish is my favourite and is such good quality, so I usually don’t bother making relish myself, but I thought it would be nice to make a batch and stock up with a few jars for Christmas. They make nice little gifts for people too if you wrap a ribbon around your jar. I haven’t done that myself, but it’s a nice idea for the more organised people out there! This recipe is adapted from a Rachel Allen recipe (and as a Ballymaloe cook, her recipe is probably closet to their famous Country Relish), so give it a go and enjoy. Ingredients (makes four jars): 800g vine tomatoes chopped 200g cherry tomatoes chopped 250g cooking apples chopped (I used a mixture of cooking apples and cox’s apples) 250g chopped brown onion 225ml white wine vinegar 175g raisins 300g sugar 2 tsp salt 1 tsp all spice 1/2 tsp ground ginger 1/2 tsp ground black pepper 1 tsp nutmeg 1.