Homemade Apple Sauce- Unsweetened

Dear Readers,

Hope everyone has enjoyed apple picking this year. The season is coming to and end and I am sure many of us have left over apples. One of the best things you can make is home made applesauce. Here is a really simple recipe and doesn't include any added sugar. I feel the flavor with a little fresh lemon and cinnamon is enough for this recipe. Remember, creating great natural apple flavor is the key to this recipe..not sugary fruit. Enjoy!

Ingredients:
5-6 apples (any)
1/2 cup water
1 tbsp lemon juice.
1/2 tsp cinnamon

Directions:
1-Peel, core and cut up 5-6 medium apples into big chunks.
2- In large sauce pan place apples and 1/2 cup water, 1 tbsp lemon juice, and cinnamon.
3- Heat to boiling and then turn heat down to medium low. Simmer the apples until soft. About 10-15 minutes.
4-Remove sauce pan from stove. Use an immersion blender to blend the cooked apples to a smooth consistency. If you do not have an immersion blender you can always use a traditional blender.
5- Serve warm.




This is the immersion blender that I use.
Brand:Cuisinart

Stuffed Mushrooms

Dear Readers,

Below is a simple appetizer of side dish you can make for your holidays gatherings. Traditionally, sweet Italian sausage can be added to the mixture. I added instructions for mushrooms filled and not filled with sausage. If you are calorie conscious omit the sausage. You can always opt for chicken sausage as a replacement.

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Pam Olive oil Spray
2 sweet italian sausage (optional)



Directions
1-Preheat the oven to 400 degrees F.

2-If you are putting sausage in your crumb mixture than follow this step. If you are not, skip this step. With a small knife lightly cut a slit in the sausage casing. Take out the sausage meat and through the casing away. Cook the meat in a small skillet until brown. When cooked cut up the meat into little pieces and put aside.

3-In a bowl stir the bread crumbs, Pecorino Romano, garlic, parsley, salt and pepper, to taste, and 1 tablespoons olive oil in a medium bowl to blend.

4-If you are deciding to use the sausage then follow step 3 however do not add the olive oil.

5-Spray a heavy large baking sheet with Pam olive oil. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Lightly spray the tops of the mushrooms with Pam spray. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Pumpkin Pie-A Healthier Take

Dear Readers,

Thanksgiving is next week and I am sure you are preparing your menu. Besides the turkey, dessert is one course that all of us look forward to. This pumpkin pie recipe is on the lighter side as compared to the traditional pumpkin pie recipe or store bought one. Below are the comparison between the traditional and healthy version:

Pastry
1/2 teaspoon salt > 1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening > 1/4 cup vegetable oil

Filling
2 eggs > 3 egg whites or 1/2 cup fat-free egg product
3/4 cup sugar > 1/2 cup sugar
1/2 teaspoon salt >1/8 teaspoon salt
1 can (12 oz.) evaporated whole milk > 1 can (12 oz.) evaporated fat-free milk

Each slice is about 230 calories

makes:8 servings

Pastry w/o butter

1 1/4 cups Gold Medal® all-purpose flour
1 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk

Filling
3 egg whites
1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

Directions

1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Traditional Pie Crust

Makes 2 disks for 9" pie pan

Ingredients

All Butter Crust
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 tsp salt
1 tsp sugar
6 to 8 Tbsp ice water

Directions
1 -Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2-Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3-Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4-Follow you pie recipe to finish the pie.

Fish Tacos

Dear Readers,

If you are looking for a lighter meal try fish tacos. Instead of eating heavy red meat all the time try switching a few of your dishes with fish. I marinated tilapia and then grilled the fish. I skipped the cheese and sour cream and used cabbage, herbs, citrus, and fresh tomatoes to add flavor and crunch.

Ingredients

Tacos:
1 pound tilapia fish
1 tbsp canola oil
1 lime, juiced
1 tbsp chili powder
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
pinch salt and pepper

Garnish:
Shredded white cabbage
Chopped cilantro leaves
Lime wedges
Salsa

Directions
Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Apple Pie

Dear Readers,

Thanksgiving is just around the corner and I have been trying out different pie recipes. I came up with one that I liked and wanted to share my recipe with you. A few tips, some apple pie recipes call for a combination of different apples. I first tried a mix of Granny Smith apples and Macintosh apples. The flavor of both was good however the Macintosh apples left my pie too wet. I would recommend using only Granny Smith apples. Also, I tried using the zest of both orange and lemon and found that it left an overpowering citrus flavor. I recommend using only the juice of a fresh orange and lemon not the zest. Also, you will need to cook the pie for 1 hour however, at 30 minutes check the pie because the top may be brown. If this happens cover it with tin foil and then cook for the remaining time. If you do not have time to make homemade pie crust I recommend you using Whole Foods Brand 365. You can find them in the freezer section at Whole Foods. I hope you enjoy my recipe and the tips help. If you are looking


Ingredients
4 pounds Granny Smith apples, peeled, quartered, and cored
2 tbsp freshly squeezed lemon juice
1 tbsp freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
1.5 tsp apple pie spice

Pie Crust for 9" pan for bottom and top.
1 egg beaten with 1 tablespoon water, for egg wash

Directions
Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the juices, 1/2 cup sugar, flour, salt, and apple pie spice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 hour, or until the crust is browned and the juices begin to bubble out. Remember to check the pie at 30 minutes to make sure the top isn't getting to brown. Serve warm.