Criss Cross Apple Sauce

Yeah, I got sauce.

As I've mentioned, I'm on an apple binge. Who knows when the insanity will stop? I'm not sure yet, but I'll let you know. For now Applefest 11 continues in my kitchen, with no end in sight. The reason for making apple sauce was one of necessity. I had a whole crap ton (that's the scientific measurement) of apples that needed to get gone. I was in a lazy (read grumpy) mood so did not want to do anything to complicated or time consuming. I stumbled across this apple sauce recipe which looked simple and delicious; Sweet, the two things I was looking for.

Apples and Apples and Apples and Apples.

Now there are several different ways to make apple sauce, this is just one that looked appealing to me. I will as always try other recipes, given this one only lasts a few days in the fridge and I would prefer to find a recipe that lasts a few weeks. Other than that I loved the simple apple flavors and the chunky consistency. This is also an easy way to make a healthy dessert. You can also use apple sauce in recipes, I recently made a carrot cake (recipe coming soon) that uses apple sauce which was delicious. Anyway apples are freaking everywhere right now, so go get you some apples and sauce it up. 

Classic Apple Sauce

Adapted from Simply Recipes

Be sure to use good cooking apples such as Jona Gold, Mcintosh, Granny Smith, Fuji or Golden Delicious. The sugar measurements are just suggestions, use more or less depending on your preference. 

The Goods: 

3 to 4 pounds apples, peeled, cored and quartered

3 strips lemon peel-use a vegetable peeler to make strips

2 tablespoons freshly squeezed lemon juice

3 inches of cinnamon stick

1/4 cup brown sugar 

up to a 1/4 cup white sugar

1 cup of water

1/2 teaspoon salt

Serve with yogurt, ice cream, or a small drizzle of half and half. 

The Deal: 

1. Place all ingredients in a large pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes or until apples are very soft. 

Throw everything in a pot

Simmer the crap out of it. 

2. Remove from heat and discard lemon peels and cinnamon stick.  Mash with a potato masher. Serve warm or refrigerated. This will only keep in the refrigerator in an air tight container for a few days.

You can also freeze it for up to one year, just defrost before using.

Popcorn

Popcorn! It is probably one of the easiest snacks around. Its SOOOO simple to make yourself, and lots of people never have.

Its a fairly healthy snack for those of us with a salt addiction *cough* ME *cough* Its high in fiber, and low in fat and calories.

The topping are endless, if you can think it, you can put it on popcorn. Now of course, eating it plain or with just a dash of salt is the healthiest, anything you add will probably add fat and sodium.

I started popping my own corn in California, often my roommates and I would bring our own popcorn to the movies. If you dont know, eating the popcorn they serve at the movie theater usually has more calories than you are suppose to consume in a day. Yikes! I know its delicious, but its bad bad bad. Do not eat the movie popcorn..... Pouring butter directly into your mouth would probably be healthier(also pretty gross). I know its annoying, I LOVE movie popcorn, but its not worth my daily calories. Damn you movie popcorn!!!

There are lots of different types of popcorn and its basically trial and error of which type you like. I have tried yellow, white and blue. I like the blue the best, but I haven't actually popped all three and compared them in one sitting. Perhaps a movie night soon...
The picture above is of yellow and blue mixed, which just looks pretty I think. Yellow popcorn is the widest available, next is probably white and then blue. I haven't seen a lot of red or black, but Im sure its out there.

I didn't want to post some of the more sinful popcorn topping, this is suppose to be a healthy blog. If you are interested here is a site with some less healthy popcorn toppings:Indulgent popcorn toppings

Here is some info on the types and difference in taste: types of popcorn

POPCORN!

The Goods: serves 2-3
1/3 cup popcorn
2-3 tablespoons canola oil

Optional toppings: use sparingly
cayenne
cinnamon/sugar
Salt
Parmesan, freshly grated
Melted butter with herbs

The Deal:
1. Place popcorn and oil in a medium pot. Shake the pot so all the kernels are lightly coated with oil.

2. Cover pot and place on medium heat. After about 3-5 minutes, you will hear the kernels begin to pop.

3. Wait until you hear the popping decrease dramatically or there is more than 5 seconds between popping, then promptly remove from heat.

Serve hot. Thank me later :)