Apple Crisp

Quick and simple apple crisp with a sweetened oatmeal topping.

Cinnamon Applesauce

With all the apples we had around and not enough time to eat them all, I decided to make some slow cooker applesauce. I also threw in some cinnamon since I prefer cinnamon applesauce. You can easily experiment with a variety of different seasonings. I'm thinking I want to try apple pie spice next! Also, just a quick note about the texture - we like it chunky, so I don't bother peeling or pureeing. If you prefer a smoother texture, you could puree the apples before or after cooking. Using a few different varieties of apples helps give your applesauce an extra depth of flavor. Pink Lady's are some of my favorites!

What's your favorite variety of apple?

Cinnamon Applesauce

by CJ Huang

A simple, yet flavorful cinnamon applesauce made in the slow cooker. Use a few varieties of apple for some extra yumminess!

Prep time: 5 minutes
Cook time: 4 hours
Total time: 4 hours, 5 minutes
Yield: 16 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
2867 grams	6.32 pounds			apples, chopped	I like to use a few different varieties for extra depth of flavor.
13 grams	1/2 ounce			cinnamon

Methods:

	1. Gather all materials.
	2. Place apples into slow cooker, and sprinkle cinnamon on top. Cook for approximately 4 hours, or until apples soft, stirring occasionally. Puree if desired for smoother texture.

Jicama Slaw

Crisp and crunchy, try this cranberry jicama slaw with apples and walnuts mixed in.

Vanilla Carrot Soup

A sweet vanilla carrot soup so tasty you'll think it's dessert (with no added sugar). Serve hot or cold.

Tater Salad

I found this post that I had written, but (fortunately) had not gotten around to posting, so I'm starting off with it as I continue to get everything back in order after returning from SE Asia. I'm hoping to start my regular schedule of posting every weekday again, starting with this week!

I always thought that potato salad was made like this. It wasn't until some friends asked me what I was eating that I began to think maybe this potato salad wasn't the norm. I guess I could have figured it out if I looked in one of those deli cases, but I've never seen anyone buy potato salad from one of those places. Years later, they served what they labelled as "potato salad" at work during some training lunch. Boy, was I surprised! The "potato salad" literally only had potatoes and mayo - bland and flavorless! I couldn't believe that anyone would choose to eat something like that! Well, next time you have to make potato salad, you can use this recipe and wow your friends! Not only is this potato salad much more flavorful (it does, after all, have more than 2 ingredients), but it's also much more colorful and appealing to the eye. The sweetness of the carrots and corn played well against the tart Granny Smith and lemon/lime juice, while the celery (or celery seed) provides that extra little bit of flavor. Give this potato salad a try and let me know what you think!

Tater Salad

by CJ Huang

A tasty and flavorful potato salad punched up with carrots, corn, celery, and a Granny Smith apple.

Materials:

Mass	Weight	Volume	Number	Material	Notes
				potatoes, cooked and chunked
				carrots, half coins
				corn, kernels
				celery, chopped or seeds
				Granny Smith apple, quarter inch cubes	Any tart apple should work.
				lemon/lime juice
				ham, quarter inch cubes
				mayo

Methods:

1. Mix together apple and lime juice to prevent browning.
2. Add in remaining materials, except mayo and potatoes.
3. Mix in potatoes bit by bit until all added in.
4. Fold in mayo to desired consistency.

Apple Chutney Acorn Squash

After making the apple chutney, I was wondering if I could use it as part of another dish as well. I had an acorn squash, and thought that sweet, tangy, spicy flavor of the apple chutney would go well with acorn squash. After giving it a try, I would definitely recommend it! Making an apple chutney stuffed acorn squash would be another similar option.

How do you like to eat your acorn squash?

Apple Chutney Acorn Squash

by CJ Huang

Sweetly spicy apple chutney filled acorn squash.

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	acorn squash, halved and cleaned
				apple chutney

Methods:

1. Fill acorn squash with apple chutney.
2. Cover with aluminum foil and bake at 375F until mostly cooked.
3. Remove foil and finish cooking acorn squash.

Apple Chutney Toast and Omelet

After making the apple chutney, I was thought it would make a good filler for an omelet or a spread for toast. I thought that the sweetly tangy, yet spicy flavor of the apple chutney would go well with the saltiness of some cheese in an omelet, and at that point, it made sense to also try it as a spread on toast. I didn't personally try the toast since I'm not really a fan of toast, but the flavors blended well in the omelet. The saltiness brought another dimension to the apple chutney, and overall, it was a quick and easy way to use up some of the apple chutney.

How are you going to use your apple chutney?

Apple Chutney Toast and Omelet

by CJ Huang

A quick and easy breakfast with sweetly tangy and flavorful apple chutney.

Materials:

Mass	Weight	Volume	Number	Material	Notes
				apple chutney
				egg
				butter
				cheese
				bread

Methods:

1. Melt the butter and spread it around the skillet.
2. Beat egg, and pour onto skillet, allowing the bottom to cook. The top part of the egg should still be a bit runny at this point.
3. Place some cheese on the egg, and apple chutney over half of the omelet.
4. Fold the omelet over.

Apple Chutney

I'd never made chutney before, and I thought it was about time to give it a try! Then, I found some recipes. However, I skipped right to the recipe instead of taking a look at what a chutney should look like, so mine is a bit more moist and more sauce like. Next time, I will probably make it a bit more chunky, but I also liked the variety of ways that mine could be used. Don't get intimidated by the long materials list. Your effort will be rewarded! As far as deciding what kinds of apples to use, I think using a variety of apples can add to the depth of flavor - each type of apple bringing its own flavor profiles to the table.

What's your favorite kind of chutney?

Apple Chutney

by CJ Huang

Sweetly savory apple chutney with a warm blend of spices and a touch of heat.

Materials:

Mass	Weight	Volume	Number	Material	Notes
			3	apples, chopped	I used granny smith, wine sap, and red delicious.
		1/2 cup		dried cranberries
			1	onion, diced
		4-5 tablespoons		lime juice
		1 tablespoon		hot pepper flakes
		1 tablespoon		garlic, minced
		2 tablespoons		ginger, minced
		1/2 cup		brown sugar
		1 teaspoon		cinnamon powder
		3/4 teaspoon		allspice, ground
		1/2 teaspoon		nutmeg, ground

Methods:

1. Add add materials into a saucepan, and bring to a boil
2. Reduce to a simmer until thickened. You might want to stir a bit at the beginning so that nothing gets burnt, but once the juices start mixing, only occasional stirring is needed.

Quick Apple Crisp

I had seen a recipe similar to this one for a quick peach crisp, but I didn't have any peaches around, so I thought I'd try it with apples for an apple crisp. Although it is not as good as a real apple crisp, it will do for those times when you're in a rush, but want to make an apple crisp. It's also a bit healthier than most apple crisp recipes I've seen. It's a quick and easy recipe that takes about 15 minutes. After you're finished eating the apples, the remaining oatmeal soaks up the leftover juices for a sweet and healthy ending.

Do you have any shortcuts for making your favorite dishes?

Quick Apple Crisp

by CJ Huang

Quick and easy apple crisp - no baking required!

Materials:

Mass	Weight	Volume	Number	Material	Notes
		2 teaspoons		cinnamon
		0.5 teaspoon		nutmeg
			2	apples, sliced
		1 cup		brown sugar
		1 teaspoon		butter
		1.5 cups		oatmeal, toasted
		1/2 cup		nuts, chopped	optional

Methods:

1. Melt butter in a pot, and add brown sugar, stirring occasionally.
2. While brown sugar is cooking, core apples and cut into slices.
3. Mix cinnamon and nutmeg (as well as any other spices) into the brown sugar/butter mixture.
4. Once brown sugar is melted, add apple slices.
5. Stir to mix well, making sure that all the apples are well coated with the brown sugar mixture.
6. Once the apples are cooked to the desired softness, pour the entire contents of the pot into a serving dish and top with toasted oatmeal and/or nuts.