Slow Cookin' Sunday: Sugar-Free Apple Butter. The mystery of apple butter has been sufficiently and successfully solved. I have never eaten apple butter before. Oh, I've heard about it for a long time. I've had long conversations with people about apple butter. And every Fall I've wanted to make some or buy some, but it always somehow just managed to slip away as a fleeting thought. This year though, local apples were on sale for 39 cents a pound at our market. I could not pass it up. I found a few recipes online for slow cooker apple butter, but of course, I wanted to make mine white sugar-free. It's funny because when I told people that I was making apple butter everyone asked the same first question: What do you put apple butter on? I shrugged. The second question consistently was: What's the texture like? I can now tell you that you'll want to slather apple butter on anything that is well, slatherable. Slow Cooker Apple Butter Ingredients: Directions: Peel apples and core them.
You want to get the apples chopped super fine. Baklava Style Walnut Butter. Are you ready for this? This, my friends, is all the taste of Baklavas, without ANY of the guilt. This, is MY dream come true. I’ve always had a big thing for baklavas. No, wait, cross that. There. Baklavas just make me go completely gaga. I do refrain from eating them however, because, well, they are made with phyllo dough and anything made with phyllo dough is usually DRENCHED in butter and fat. OK, now, could anyone direct me to the nearest threadmill, please? I got a really, really bad craving for one of those bad boys lately, and I thought I would try to find a way to enjoy this adored treat of mine without having to even think about running to the nearest threadmill.
Then my brain put itself in gear and the rest is history. This stuff is even better than I’d imagined. In.one.go. Now, if you are patient enough, make yourself a very thin toast out of a good, whole grain bread. So pile it on high, squeeze it down tight, and grab a bite. Pumpkin Butter with Cinnamon Cranberry Biscuits | Dash of East. The smell of fall spices brings childhood memories rushing back into my mind.
Even though I grew up in a Taiwanese family, I also grew up in a fairly rural part of Southwest Virginia, tucked away in the Appalachian Mountains. A close family friend, who was like a grandmother to me, would always cook a huge batch of apple butter every fall. I remember visiting her at her house and watching her stir a huge cauldron full of the wonderful smells of apple butter brewing inside. As a tribute to her, (and as a tribute to pumpkin season), I decided that we needed some pumpkin butter in the house. Pumpkin butter is ridiculously easy to make, and even better when you use fresh homemade pumpkin puree.
This pumpkin butter goes wonderfully with toast, biscuits and pretty much any other bread item. But, if you must have some bread to go with it, I chose to pair it with a cinnamon cranberry biscuit, because if you’re going for a fall inspired breakfast, you might as well go all the way! Most hilarious search terms and Roasted Garlic & Carrot Hummus « Doughing Rogue. Whenever I need a quick pick-me-up, I glance through the google search terms that lead people to this blog. There are some real gems in there. For example: fat belly sew (hmmm… I guess they get my fish costume?) Mouse poop in quinoa (huh!?!?) Ironic mattress (huh?!?!) How many calories are in a piece of toast panty shelf (guessing they end up at my PANTRY shelf - big difference) Good times.
In other news, we’ve been getting tons carrots and garlic from our CSA. Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic -about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander -juice of one lemon -salt & pepper Prep: Preheat oven to 375. Let’s do this: Line up your carrots on a cookie sheet with your garlic. Roast for about 30 minutes or until carrots and garlic are tender. Add chickpeas, tahini, spices, and lemon juice to food processor. Sprinkle with a little extra cumin and serve! Like this: Like Loading...
Tide and Thyme (dot) Com » Rustic Roasted Tomato Salsa. Isn’t it amazing that salsa is the #1 condiment in the United States? We love salsa in our house. Whether it’s a chunky pico de gallo, or a smoky salsa verde – we have yet to meet one we diddn’t like. This recipe is no exception. When I came across it on my friend Josie’s site, I knew it was going to be a winner. First of all, it’s Rick Bayless. I also loved the addition of fire-roasted tomatoes as the base. Rustic Roasted Tomato Salsa 2 fresh jalapeno peppers2 garlic cloves, unpeeled1/2 cup finely chopped white onion1 15-ounce can diced fire-roasted tomatoes with garlic, in juice1/2 cup (loosely packed) roughly chopped cilantro1 lime, juiced Salt and Pepper Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots.
Meanwhile, rinse the onion in a fine-mesh strainer under cold water. Stem and peel the jalapenos, and scrape out the seeds and membranes (or leave them if you want the salsa extra spicy)! Date-Almond Pesto: The Best Thing I Ever Ate…Recently | FOODalogue. 2011 officially started off with a fabulously decadent New Year’s Eve dinner of caviar and blinis, foie gras, and a perfectly steamed 2-lb. lobster (per person). I didn’t think it could get any better — and maybe it hasn’t, but that meal was the genesis for this lip-smacking and unique sweet and savory pesto. With such an extravagant meal (not to mention ? # glasses of champagne), I could not finish my lobster so I went home with leftovers (the whole tail and 2 claws). I know that’s what most people eat first but I’ve always had a “Hoover” approach to eating lobster, sucking out the carcass and going from there.
So one day not long after the holiday (who could wait?) The leftovers. My plan was to just have it on bed of arugula with a vinaigrette. …but, the popular method for pesto is 2 cups of herb to 1/2-2/3c of olive oil, 1/4c of nuts and 1/2c grated cheese plus seasonings. And, you knew I had to go there, didn’t you? Non-oil Shiso Dressing. Vegetarian◎Vegan◎Raw food◎Recipe Shiso(Perilla) I got a lot of shiso from my garden. So I made some easy shiso dressing! Non-oil Shiso Dressing Ingredients 20 shiso leaves 100cc vinegar 80cc soy sauce 2~4 beat sugar or sugar 1 tbs lemon juice 1/2 tbs grained ginger 1 tbs sesame seeds Directions 1. How to use Shiso Dressing? Cabbage with Shiso Dressing Salad 1.Mix 1tbs shiso dressing, 1/2 tbs water and pepper. 2.Salt slices of cabbage and then soften them by squeezing hand.
Vegetables and Soba Salad with Shiso Dressing 1 tbs shiso dressing ＋ 1tbs sesame oil Pour on the soba salad. Enjoy! Creamy Tofu Dill Dip. Vegetarian◎Vegan◎Raw food◎Recipe Creamy Tofu Dill Dip Ingredients 1/3 soft tofu 2 tsp vinegar 1 tsp dill seed 1 tsp sea salt 2 tsp parsley chopped 1/4 tsp garlic powder(optional) Dill Weed Directions 1. (I used carrot, cucumber, cabbage, celery and paprika ) Enjoy! Vegetable Gohan Blogger Vegetable Gohan Japanese. Hot Spinach and Artichoke Dip. Creamiest Homemade Hummus…Ever. August 24, 2011 at 3:32 pm After making a huge batch of homemade hummus yesterday, I can boldly make that statement. I’m a huge hummus fan, and I’ve tried multiple times in the past to achieve the restaurant-style creaminess that I adore. I’ve made homemade versions from canned chickpeas and I’ve whipped up batches from scratch with dried ones. Not one of my previous attempts have come close to the texture of this hummus…You might think I’m exaggerating but no, seriously, you’ve gotta give this a try.
I ran across Sonia’s recipe and tips at The Healthy Foodie, and I couldn’t wait to make my own! Sonia hit the nail on the head with her description as “unbelievably good, light, velvety and creamy” – yep, that about sums it up :) I found out that this makes A TON, so feel free to cut it in half and you will still have a huge appetizer portion. Since this recipe requires soaking the chickpeas, it’s not a “quick” recipe in the fact that you need to soak them dried beans overnight. Ingredients. Jalapeno Popper Spread Recipe.