Tag Archives: fruit

Crockpot Applesauce.

You might recall that back in October, we went apple “picking.” We returned home with a half peck of assorted apples.  I had grand plans for these apples, but they all (with the exception of the few that were eaten raw) ended up as applesauce.  The Fruitaholic really gobbled it up!  I made this recipe twice, quadrupling the quantity each time.

I really like that this recipe is very low in sugar.  The apples are sweet enough on their own, but the addition of just a little bit of brown sugar really enhanced their flavor.  In my second batch, I also added 2 teaspoons of cardamom.  YUM!

Crockpot Applesauce – adapted from Prevention RD.  The recipe below is for 16 servings.  Please click the link for the original recipe (4 servings) if you’re not looking to make that much.

– 16 Apples, peeled, cored and cut into wedges

– Juice of 2 Lemons, plus Zest from 1 Lemon

– 2 tsp. Cinnamon

– 4 tsp. Vanilla

– 4 Tbsp. Brown Sugar

– 2 tsp. Cardamom (optional)

– 1 cup Water

Combine ingredients and put into crockpot.  Cover and cook for 6 hours on low.  Mash with a potato masher or fork to your desired consistency.  We like ours a bit chunky.

Roasted Honey Ricotta Figs.

Well folks, this here post marks the end of the dinner party series.  It only seems fitting to feature the end of our meal — DESSERT!!

Again, food photography is not my strong point.

Roasted Honey Ricotta Figs – adapted from Weight Watchers and Food Network

– 12 Figs, halved

– 2 Tbsp Chevre (we used Trader Joe’s Chevre with Honey)

– 6 Tbsp Ricotta

– 2 Tbsp Fresh Thyme Leaves

– Fresh Ground Pepper, to taste

For the Sauce:

– 1 Tbsp Butter

– 3 Tbsp Honey

– Pinch of Cinnamon

– Salt, to taste

Preheat oven to 400.  Place figs, cut side up in an 8×8 square baking dish.

Meanwhile, melt butter and mix in honey, cinnamon and salt.  Drizzle mixture over the figs and roast for 10-15 minutes.

While the figs are roasting, combine cheeses and thyme.  When the figs are done, spoon cheese mixture over the figs and top with a few grinds of fresh pepper.

**We had extra pistachios left over from another dish so we used those to top as well.  Also, once we transferred the figs to the the serving dish, we drizzled the figs with the leftover honey-butter mixture that was left in the baking dish.

Sugar Cookie Pie.

A few weeks ago, we had our good friends over for dinner.  They supplied the steaks with truffle mushroom sauce (YUM!) and asparagus and I was in charge of a side and the dessert.  I found this recipe while searching the food blogs for something quick and tasty.  It just screamed summer to me.

Was it good?  We just about finished the whole pie, and the kiddos gobbled it up too.

Sugar Cookie Pie, adapted from The Dainty Vegetarian

– Premade Sugar Cookie Dough (I used the entire roll and found it made a bit too much crust.  Try starting with 1/2 roll and work your way up from there)

– 8 oz Package of Cream Cheese  at room temperature (I used reduced fat – it would also be yummy with strawberry cream cheese!)

– 4 oz. Creme Fraiche

– 2 tsp. Vanilla

– 1/4 Cup Sugar

– Grated Lemon Zest, to taste

– Fresh Fruit for topping

Preheat oven to 325.  Press cookie dough into pie pan and bake for 35 minutes (My crust “bubbled up” in the middle and was a bit uncooked, so I poked it down after about 20 minutes.).  Let pie crust cool.

Meanwhile, combine cream cheese, creme fraiche, vanilla, sugar and lemon zest in a large bowl.  Blend with hand mixer until smooth.  Pour and spread into pie crust.  Top with your favorite summer fruit and enjoy!

Tackling the Green Monster.

No, not this Green Monster (see you this weekend, btw!):

courtesy of wikimedia.com via google image search

I’m talking about this one:

note the irony here...

 

I’ve been drinking one of these bad boys for breakfast every morning for about a week now.  I came across the Green Monster while browsing the food blogs.  They’re chock full of nutrients and supposedly make your skin look better and your hair and nails grow faster and stronger.  I haven’t noticed much of a change in that respect yet, but man are they yummy!  I’ve never been a regular breakfast eater, but I find myself craving one when I wake up in the morning.  It definitely has a “green” taste, but you can adjust it to your preferred sweetness to mask it a bit.  I’ve found that with the exception of one shake that I’ve made, the greeniness doesn’t bother me.

Below is the recipe for the “Virgin Monster,” which is perfect for, uh, Green Monster virgins.

———————-

1 cup milk  – I’ve been using almond milk, because it’s delicious, but you can use any milk you want.

1 banana  – the riper the better!

1-2 handfuls spinach

1 tbsp flax seed

– Combine ingredients in your blender of choice (I like the Magic Bullet).  Blend for 1 minute.  Add ice to blender (I find 4 cubes to be the perfect amount of coldness) and blend again for 1 minute.

– Pour into glass and enjoy!

For more information on the Green Monster and for more recipes, visit Green Monster Movement