Homemade Cinnamon Applesauce (Without the Boiling)

Whenever possible, I try to avoid boiling foods- especially fruits and vegetables- because it takes out the nutrition. Scanning the web, I was disappointed to discover that all of the applesauce recipes I found involved boiling. Therefore, I’m really proud I thought to try this method. By freezing the apples, the applesauce was nice and cold when I was finished. Perfect, because hot applesauce just isn’t right and I hate waiting for things to cool. I added a lot of cinnamon to mine cause I’m in love with it. But If your’e not, just leave it out. Enjoy!

Homemade Cinnamon Applesauce 

Ingredients: 

3 apples (peeled, if you want. I don’t mind the skin, so I kept it on)

1 tbsp lemon juice

6 tbsp water

cinnamon (I used LOTS)

Directions:

Cut the apples into small pieces, place into a container, and freeze for at least 1 hour. When frozen, place apples in a food processor and pulse (at first, the apples will fly around- but just keep going! All at once, it”ll turn mushy). Once the apples stick to the sides of the processor, scrape them down and add lemon juice and 3 tbsp of the water. Pulse until the apples again stick to the sides. This time, scrape the applesauce into a bowl. Add and mix in the remaining 3 tbsp water and desired amount of cinnamon. Mix in your sweetener if you need to.

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Moroccan Spiced Carrots

Last night, my family had a late dinner and didn’t sit down for until after 9:30. Although starving, it was the perfect opportunity to try out these carrots. It was a super fast side dish to make. Plus, I love food with a bunch of spices on it. Unfortunately, my dad did not particularly like it (he does not like soft carrots) and my brother would not eat it (he does not like anything resembling a vegetable). But maybe this was a good thing. After all, it meant more for me!

Moroccan Spiced Carrots 

Ingredients:

1/2 lb carrots, peeled

1 tsp turmeric

1/2 tsp cumin

1/2 tsp ginger

1/2 tsp cilantro

1/2 tsp cinnamon

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1/2 Tbsp olive oil

1/2 onion, chopped

1 garlic clove, minced

1 Tbsp lemon juice

salt and pepper to taste

garnish: cilantro and crushed red pepper flakes

Directions: 

Cut the carrots into 1/4 inch coins and steam until tender, about 12 minutes. Meanwhile, add and mix all spices (from turmeric to cayenne pepper) in a small bowl. Next, heat oil in a skillet and then add the onion and garlic clove. Sauté for about 5 minutes. Add in steamed carrots, the spice mixture, lemon juice, salt, and pepper and mix all together. Let cook for 5 minutes, stirring every so often. Before serving, garnish with more cilantro and crushed red pepper flakes.

Roasted Potatoes

For the past few months, my family has had forgotten potatoes sitting in our pantry. When I took them out the other day, they had HUGE, creepy, mutant eyes growing all over (I took a certain pleasure in digging them out). I used half of the potatoes the other day to make baked potato chips, and today I used the other half to make roasted potatoes. These potatoes came out so good, they were quickly demolished after everybody took a third helping (surprising as we rarely eat potatoes). The seasonings definitely made this dish. Next time we have leftover potatoes, which is often only after Thanksgiving, I’ll be sure to make these again. In fact, I think I’ll start putting potatoes on the shopping list just so that I can make these more often. I’m sure I won’t be met with much resistance 🙂

Roasted Potatoes:

Ingredients:

10 baby russet potatoes (Maybe 6 regular-sized ones?), peeled and cubed

1 onion, chopped

2 garlic clove, minced

1 tbsp olive oil

1 tbsp dried basil

1 tbsp dried rosemary

1 tbsp dried parsley

2 tsp red pepper flakes

1/2 tsp garlic powder

salt and pepper to taste

Directions:

Preheat your oven to 475 degrees and spray a baking dish. In a bowl, combine and mix together all of the ingredients. Move place the potato mixture in the baking dish, spreading it out evenly as possible. Place in the oven and bake for 30 minutes, mixing half way through.

Baked Potato Chips

Usually, I’m not a big potato chip fan. Sure, they’re good, but the grease and seasoning from the chips always seem get on my hands and drive me crazy. Personally, I’m more of a plain tortilla chip girl 🙂 However, these baked potato chips are the exception. I can control the seasonings I put on them and no greasy hands! These directions took me a while to prefect because the potatoes burn so darn fast. You may have to decrease or increase the oven time, depending on your oven and crisp preference. But believe me, the end result is worth it.

Baked Potato Chips:

Ingredients:

russet potatoes, washed and peeled

oil spray (any type you prefer)

salt and pepper to taste

optional: any other seasoning you think would taste good (cayenne, chili powder, garlic powder, basil)

Directions:

Place your oven rack in the middle rack slot and preheat your oven to 425 degrees. Spray a baking pan with the oil spray. Using a mandolin (or patient and precise knife skills), cut the potatoes into very thin slices, pretty much as thin as you can get them. Place potato slices in the baking pan, making sure none overlap, and again spray with the oil spray. Sprinkle salt, pepper, and any other seasonings over the slices and stick them in the oven for about 16 minutes. (As stated before, the oven time may need to be adjusted- so check often!)