Monthly Archives: April 2015

Homemade Chunky Applesauce

Growing up, I spent a lot of my summers with my maternal Great Grandmother in a tiny town in Central California.  ‘Ma’ was the local school’s Head Cook or Lunch Lady if you will, and she made the best stuff.  The thing that I liked was her Chunky Applesauce, MMM.  I carry on her recipe and make it for my Mother, who likes to mix it with the Stewed Rhubarb that I also can for her.

this is all you need to make chunky apple sauce

Here’s what you need.

Use the varietal of Apple that your family likes best, we like Fuji Apples.  Wash them well; peel and core them, then slice them up chunky.  Have a big bowl of acidulated water to land those apples into so that they don’t turn brown on you.  Figure on about three pounds of fruit for each quart of Chunky Apple Sauce.

WOW! That's alot of Apple peels

… and the remains

 

Now, drain the fruit and place them into a large pot over medium-high heat. Cook the apples, stirring occasionally, until they’re soft, but not mushy, we do want chunky after all.  If the apples aren’t releasing much water, add just about a cup or so of water to help things along. With an immersion blender, break up just some of the apples. Taste.  Does it need any sweetener?  Probably not, but how about some ground Cinnamon.

Homemade Chunky Apple Sauce

Spoon immediately into canning jars and process using your favorite method.

Now, why should you buy pureed apples, full of who knows what, when you can make your own yumminess.

These jars will keep a dark cupboard for up to a year once canned.  It’s wonderful spooned in to plain yogurt, or in Oatmeal and even as a side dish to Chicken, Turkey or Pork.

ENJOY!

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You Know It’s Spring Time When There’s Rhubarb!

Myself, I’ve never tried rhubarb, but my Mother loves it anyway she can get it.  So I’ve been keeping an eye peeled for fresh rhubarb to come to my favorite Green Grocer.  I’ve seen it growing in front of some homes in California and it looks sort of like a deep red celery.  I also know that it’s not cheap to buy; $2.99 per pound, which I understand is the standard price anywhere.

I got just shy of two pounds of rhubarb, washed, trimmed it and thought that I’d better peel it too.

it's easier to just put all of the ingredients in the pot

There are many recipes available on the Internet for “stewed rhubarb”, and it can’t be any easier.

Dice up the stalks to about ½ inch piece; add ½ cup of granulated sugar per quart of fruit.  Give it all a good stir and let it sit for about a half hour to macerate, you’ll see loads of juice in the pot.

gently bring to a boil

Bring to a boil over low heat, you don’t want to boil the heck out of the fruit or it’ll turn to mush, gently.

these are for Mom

Immediately spoon the fruit along with those juices into canning jars and process in your favorite manner.

Pretty, huh?  These three are for my Mom.

I asked Mom if she wanted me to make these into pie, “Oh no honey, I like to mix the stewed rhubarb with your homemade chunky applesauce.”

Oh wait, I didn’t tell you about that did I?  Tune in next time and I’ll share that will you.

 ENJOY!

I Found This Recipe On Pinterest

Yesterday, my darling, handsome husband said that I’m losing my touch with food, WHAT?  He said that I have been kinda boring in my dishes, especially for breakfast.  Okay.  So I went to Walmart, only because there are some of my staple items there that are less expensive, and what did I spy but Pillsbury “Pop-N-Fresh” biscuits on sale.  I remembered a very simple recipe that I pinned for Doughnut Waffles, sounded interesting, DH did say something about doughnuts.

I used Pillsbury Grands!® Junior Golden Layers Flaky Biscuits, and cooked them in my Cuisinart 4-slice Belgian Waffle Iron, using the #4 setting for 1 minute.

Meh, not so much for me, but then BACON makes everything better, right?

 

Enjoy!

One Lovely Blog Award

I was encouraged by a dear friend to start a blog and write about the dishes that I make, shopping for the ingredients; as well as some of places that my husband and I have visited and what we eat there.  It’s been a whirlwind two years and I still love doing it.

Yesterday, I was nominated for the One Lovely Blog Award by Evgenia at her blogsite Living On Annette.

One Lovely Blog Award

So many Mahalos, thanks Eve.

As part of this award, I’m supposed to share with everyone seven things about myself; also nominate other bloggers.

“And the nominees are …”

Pictures And Plane Tickets, Krystle has a great attitude and zest for life.

What’s2EatToday, Mrs. Beans cooks a lot of yummy stuff that is near and dear to my heart; we’re both from the same small island in the middle of The Pacific Ocean.

And lastly, two guy’s guys, Patrons Of The Pit … LOVE their stuff and their sense of humor, they give me a giggle on each and every post.  You guys rock POTP!

 

Oh, and those seven little things about me, yeah that’s right.

I love to cook.

I love to eat.

I hate to clean it all up, thank you William Howard Livens for inventing the modern-day dishwasher.

I’m from Oahu Hawaii.

I’m retired in the Middle Of The Desert  with my darling husband.

I love to travel.

I want to see more of the United States of America.

 

I could go on, but I won’t.

I would like to say how very humbled I am to be nominated for the One Lovely Blog Award.

One Lovely Blog

ALOHA!

Hawaiian-Chinese Style Chicken Noodle Soup

My husband and I went to California to visit with my Mother.  On our last day with her, I started to feel a little tickle in the back of my throat.  By the next day, it was a full-blown sore throat.  We had planned on spending time with Mister and Missus Dear Friend’s in Prescott on our way back home, but that was not to be.  We scooted home, were I promptly went freezer-diving, looking for some of my homemade soup, any kind of soup.  When ever I’m sick, I NEED  soup, but THERE WAS NONE!  So, I opted to make a super easy, old favorite of mine from Hawaii.

Chicken Long Rice

1 boneless-skinless Chicken thigh

2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)

2 C. Water

1 Garlic clove, peeled and smashed

½ inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)

A pinch of Sea Salt (taste before adding, you may not need it)

1/3 of a package of SaiFun or Bean Threads (Long Rice)

3 Green Onions, cut into 1 inch pieces

In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender.  Remove the chicken to a bowl and allow to cool slightly.  Shred the meat and return it to the pot.  While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes.  Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender.  Add the salt, if needed,  and the greens onions just before serving.

YUM! Chicken Long Rice

This recipe will make 2 very large bowls or 4 small servings.  The dish also freezes very well.  Go ahead and eat those little bits of fresh ginger, this is really good for you, especially when you’re not feeling well, oh and the garlic too.   A trick I learned a long time ago was to take your kitchen shears and cut up the Long Rice in the pot, they are very long.

There are other variations to this recipe, such as adding Black Mushrooms or Hot Chili Peppers.  Some folks do not care for the garlic, others the green onions.  You take this recipe and make it your own, but do try it.

Hawaiian comfort food, Chicken Long Rice

AHHHH, I feel much better now.

ALOHA!