Mangia! No Sugar Added Applesauce / Butter

I wanted to make the house smell like fall today so decided to make some Applesauce. I looked around for some recipes. It seemed pretty simple and generic. But then Derrick requested Apple Butter. So I looked up a few recipes. The sauce and butter recipes were almost the same except the butter had more spices and SUGAR (it varied between brown and white). Well, we are not eating any added sugar. What to do to get the extra sweetness? Here's the recipe I came up with.

No Sugar Added Applesauce / Butter

4 Granny Smith apples or other tart apples
2 Gala apples or other sweet apples (this is to replace the sugar)
1 cinnamon stick
2 teaspoons nutmeg
1/2 teaspoon allspice

1.  Peel and core the apples. Cut them into large chunks (about 8).
2.  Stick them in a Crockpot on low.
3.  Add the spices.
4.  Cover and cook for 3 hours. Give a stir every hour.
5.  Mash the apples. Taste for flavor. Add any additional spices
     that you favor at this time. (I added another cinnamon stick.)
6.  Cook uncovered for another hour to get the remaining liquid
     out.
*If you want applesauce stop here.*
7.  Ladle a couple scoops into a blender (I used a Magic Bullet)
     and puree until smooth. Pour into jar. Continue to puree the
     rest a couple of scoops at a time.
8.  Enjoy warm or cool. Over toast or on a pancake.

Mangia!

Mangia! Fall Apple Pork Chops with Vanilla Reduction

Today is the first day of Fall so tonight I made our first "Fall Meal", Fall Apple Pork Chops with Vanilla Reduction. The recipe s courtesy of the Scotto Family.

 

2 bone-in pork loin chops (about 1 inch thick)
salt
olive oil

3 Roma apples, sliced thin
1 onion, sliced thin
1 large shallot, diced
1/2 c fresh sage leaves
1/4 c fresh thyme sprigs
salt and pepper
4 Tb sweet butter

Preheat oven to 375
1.  Heat olive oil in pan. Season pork with salt.
2.  Sear both sides of pork in pan. Remove and place on cookie sheet.
3.  Finish baking pork in oven for 10-12 minutes.
4.  Melt 4 Tb butter till golden.
5.  Add herbs, apples, onion and shallot. Season with salt and pepper. Cook 5 minutes until apples are soft and onions are translucent. Remove from heat.
6.  Serve pork over apple mixture.

Vanilla Reduction
1 c apple cider
1/2 apple cider vinegar
1 piece of vanilla bean
1 Tb mustard seed
1 Tb fennel seed
1 Tb sweet butter

1.  Put all ingredients into a pot EXCEPT for the butter.
2.  Reduce over medium-low heat until syrupy.
3.  Stir in butter.
4.  Remove from heat.
5.  Pour over pork.

Mangia!

Mangia! Thai Shrimp Curry

Thai Shrimp Curry
This is a favorite in the house and we always have the ingredients on hand, most people don't.

2 tablespoons Almond Butter
2 tablespoons Olive Oil
1 pound Shrimp
1 can Unsweetened Coconut Milk
2 teaspoons Thai Red Curry Paste
1 tablespoon Fish Sauce
2 teaspoons Brown Sugar (not Paleo)
1 teaspoon Salt
1 can Baby Corn
4 Scallions, chopped
1/2 cup Water Chestnuts
1/2 cup Straw Mushrooms
1/4 cup Fresh Basil
2 tablespoons Fresh Mint
1 Lime

1. Heat almond butter and oil in pan.
2. Add shrimp and cook until pink, about 2 minutes. Transfer to a dish for later.
3. Add thick surface of coconut milk and curry paste to pan. Cook, stirring about a minute to bring out the flavor of the curry.
4. Stir in remaining coconut milk, fish sauce, brown sugar and salt. Simmer for 3 minutes.
5. Add shrimp, corn, scallions, water chestnuts and straw mushrooms. Simmer for 3 minutes.
6. Remove from heat. Stir in bail, mint and lime juice.
7. Serve in a bowl, maybe over sweet potatoes and enjoy.

Mangia! Post Workout Smoothies

Post Workout Kale Apple Smoothie

In a blender (we use the Magic Bullet) combine:

3/4 cup kale (chopped and stems removed)

1 small celery (chopped)

1/2 banana

1/2 cup unsweetened applesauce

1 tablespoon lemon juice

Handful of ice

Post Workout Chocolate Banana Peanut Butter Smoothie

In a blender (we use a Magic Bullet) combine:

1 Banana (I prefer mine frozen so I don't have to use as much ice)

2 tablespoons Unsweetened Dutch Cocoa Powder

2 tablespoons Peanut Butter

1 cup Coconut Milk (I used local organic whole milk for mine)

Handful of ice


Post Workout Strawberry Banana Smoothie
In a blender (we use the Magic Bullet) combine
1/4 cup Coconut Milk
Handful of Strawberries
1/2 Frozen Banana
1 tablespoon Almond Butter
Handful of Ice

Mangia! Paleo Modified Pesto Pasta with Chicken Sausage and Brussel Sprouts

Paleo Modified Pesto Pasta with Chicken Sausage and Brussel Sprouts

Instead of Pasta, I used Sweet Potatoes.

1 pound Brussel Sprouts (stems cut off and sprouts halved)

2 Sweet Potatoes (cut into 1 inch cubes)

Olive Oil

Salt and Pepper

1 pound Chicken Sausage (cut into 1 inch chunks)

5 Garlic Cloves, minced

1/3 cup Pesto

1/4 cup Chicken Broth

1. Season brussel sprouts with olive oil, salt and pepper. Place on baking dish and bake at 400 for 15-20 minutes or until golden brown. Toss half way through. Season sweet potatoes with olive oil, salt and pepper. Place on baking dish and bake at 400 for about 30 minutes or until slightly browned. Toss half way through. Remove and set aside in a closed container.

**Just a side note that I had to cook my veggies in 2 batches. No problem, it just took a little longer.

2. Cook sausage in a large pan with heated olive oil. Add garlic and cook 1 minute. Add cooked veggies to reheat. Stir in pesto and chicken broth to coat.

3. Serve in a bowl and enjoy.

I've only had brussel sprouts once before that I can remember and they were awful. I think they were steamed or boiled. Roasting them really brings out a tasty flavor. If you've always been put off by them and have never had them roasted, try them one more time. I think you'll be pleasantly surprised.

Mangia! Paleo Modified Chicken Parmesan

Paleo Modified Chicken Parmesan

Instead of Pasta, I used Peppers and Onions.

Chicken Breasts

Salt and Pepper

Organic Garlic Tomato Sauce

Olive Oil

Butter

Onion

Green Pepper

Garlic

1. Season chicken with salt and pepper. Bake in oven at 400 degrees about 30 minutes.

2. Meanwhile, season sliced onion and green pepper with salt and pepper and sauté in heated olive oil and butter to desired doneness (we like it still a little al dente).

3. Heat tomato sauce.

4. Serve chicken on top of onions and green peppers like you would over pasta. Top with tomato sauce enjoy. 

Mangia!

Mangia! Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup with Salad

Preheat oven to 375.
Peel carrots and cut off ends
Cut butternut squash length wise and remove seeds
Line baking dish with foil and drizzle with olive oil
Place veggies on baking dish and sprinkle them with salt, pepper, sugar, balsamic vinegar, molasses
Turn the butternut squash over, skin side up
Bake for 45 minutes
While the veggies are baking, prepare the rest of the goodies.
Dice half a yellow onion
1/8 teaspoon of ginger or 1 tablespoon fresh grated ginger
1 teaspoon of minced garlic or 2 fresh cloves of crushed garlic
Once the veggies are finished, remove, once cooled enough to touch, remove skin from butternut squash and dice all veggies.
In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat
Add onion and cook until translucent, about 5 minutes
Add ginger and garlic for 1 minute
Add 4 cups of chicken broth, diced butternut squash and carrots, 1/4 teaspoon of nutmeg, salt and pepper to taste
Bring to a boil, reduce heat, simmer uncovered for 30 minutes
Remove from heat and let cool slightly, about 10 minutes
In batches, ladle soup into a blender and puree until smooth
Return soup to pot and add 1/2 cup half-half
Garnish with creme fraiche or mascarpone cheese
I served a salad with the spring mix, 1 large tomato, shredded cheese and red onion.
Mangia!


roasted tomato bruschetta for tomorrow
Increase the oven temperature to 400.
Rinse 2 pints of grape tomatoes
In mixing bowl combine, tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, stir
Scoop tomatoes into a cast iron skillet and bake for 30 minutes
Remove tomatoes from skillet into a serving dish
Cut tomatoes with kitchen scissors (no rhyme or reason required - I haphazardly cut until I was satisfied with the chunkiness)
Add 1 tablespoon of red wine vinegar, 1/4 teaspoon red pepper flakes, 1 minced garlic clove
Serve warm or cold over crusty bread or crackers
Mangia!

Mangia! Creamy Polenta with Sweet Shrimp

Tonight I made a delicious Italian dish, Creamy Polenta with Sweet Shrimp. Derrick was pleasantly surprised by the turn out. It is definitely a keeper. Can't wait to make it again!

Ingredients:
Shrimp
6 strips of bacon
1 pound medium size cooked shrimp
5 cloves garlic, sliced thin
4 tablespoons butter
3 tablespoons thinly sliced shallots
1 pint Heirloom cherry tomatoes, cut in half
2 tablespoons chopped fresh Italian Flat leaf parsley, plus 1/2 teaspoon to garnish each serving
1/2 teaspoon dried crushed red pepper
Salt

Toasted bread crumbs
1/2 cup bread crumbs
6 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons fresh lemon zest
Salt and pepper

Creamy polenta
2 cups whole milk
1 cup heavy cream
1 1/2 cups instant polenta
1/2 cup mascarpone
1/2 cup grated Parmesan cheese
Salt and pepper

Directions:

Shrimp
1. In a medium size skillet, cook bacon. Remove bacon and set aside to cool. Once cooled, chop for garnish.

2. Reduce heat, add garlic and shallots to bacon grease, and quickly sauté until lightly golden in color, about 2 to 3 minutes.

3. Add shrimp and sauté until shrimp are warmed through.

4. Add the tomatoes, parsley, salt and crushed red pepper and simmer until tomatoes are soft, about 2 to 3 minutes then remove from heat.

Toasted bread crumbs
1. In a small sauté pan, heat olive oil over medium high heat until smoking. Reduce heat, add garlic and bread crumbs, sauté tossing regularly until lightly golden in color, about 2 to 3 minutes.

2. Remove pan from heat, season to taste with salt and pepper, and set aside.

Creamy polenta
1. To make the polenta, heat milk and heavy cream in a large pot and bring to a boil then reduce heat to a simmer. Slowly add the polenta stirring constantly for 6 to 7 minutes, or until the liquid has been absorbed.

2. Remove from heat, stir in mascarpone and parmesan, and season with salt and pepper to taste.

3. Portion the polenta into bowls, top with shrimp, and garnish with toasted bread crumbs, bacon and fresh parsley. Serve immediately.

MANGIA!

Recipe adapted from The Today Show's Scottos

Mangia! Pistachio Crusted Salmon

One of my New Years resolutions is to be better at planning and cooking dinner. Well, I have to say, I think I out did myself today. Tonight we had Pistachio Crusted Salmon. We love salmon and are always looking for new ways to prepare it. With Pistachios is now my favorite. It was such an easy dinner to prepare which makes me double happy. So not only did I make a killer dinner tonight but tomorrow's dinner is already prepped and ready to go. I think I deserve a high-5!


Ingredients:
2 to 3-pound salmon (I used 2 1-pound salmon steaks)
2 lemons, juiced
4 tablespoons stone-ground mustard
1 cup shelled pistachios
1/2 cup panko bread crumbs
4 tablespoons vegetable oil
Salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F.

Arrange the side of salmon in a glass baking dish, skin side down. Mix the lemon juice and mustard together in a small bowl and spread over the top of the salmon.

Coarsely grind the pistachios in a food processor. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)

Press the pistachio mixture over the mustard to cover the salmon evenly.

Put in the preheated oven and bake until the salmon reaches about 130 degrees, about 20-25 minutes. Remove from the oven to a serving platter.

Allow salmon to rest for at least 5 minutes. The salmon will continue to cook.

If using salmon steaks, put mustard and pistachio mixture on both sides.

MANGIA!

Recipe adapted from The Food Network.