Super Easy Homemade Applesauce

I grew up watching my mother and grandmother turning the handle of a food mill transforming fresh cooked apples into a soothing, sweet and comforting sauce. We would traditionally eat it cold for breakfast, especially in the winter months, when fresh fruit was not as available. Occasionally, when eating lunch in the cafeteria at school, the applesauce served to me tasted completely different. After being disappointed a couple times, I would never eat store bought applesauce. I mean, how do they change the taste of cooked apples that much???

Food Mill

I use a food mill to make my applesauce, but it can also be made with a potato masher.

My family loves applesauce when it is still warm, slathered over potato pancakes. We also eat it for breakfast.

This recipe is very simple. You can substitute Macintosh apples for another type and add more or less sugar, cinnamon or nutmeg.

I do not measure any of the ingredients. Just taste it and adjust accordingly.

Ingredients:

• 8 medium Macintosh apples
• 1 cup sugar
•  dash or two of cinnamon
• dash of nutmeg
• water

Directions:


Wash apples.
Fill medium saucepan with enough water to just cover bottom of pan.
Core apples with apple corer. Do not peel.
Place all cored apples in saucepan.
Cook on medium heat, uncovered until apples are mushy.
Put food mill on top of bowl.
Pour cooked apples and liquid into food mill.
Process apples by turning food mill handle until all that is left in mill is apples peels.
Remove food mill from bowl and let sauce cool a bit.
Add sugar, cinnamon and nutmeg to taste.

 cooked apples

cooked apples in food mill

Food mill on bowl ( you may want to use a bigger bowl!)

Food mill after processing apples

Applesauce!

Cheeseburger Soup

Cheeseburger Soup

It has been a pretty mild winter here in the DC area. We have yet to have a snowstorm, or the more common, ice event! I really look forward to a good old fashioned, get out the snow shovels, snowsuits and boots kinda snow. I love watching the news waiting for the school closings, sitting by the fire, and drinking my second (or third cup!) of coffee.

I also love bird watching during and after a snowfall. The birds stand out so beautifully against the pure white background, and their determined search for birdseed can keep my attention for quite awhile.

But, I digress. We do not have any snow. But it is cold, so it is the perfect day to get the slow cooker out and make cheeseburger soup! This recipe came from Better Homes and Garden, and I have adapted it to my gluten free requirements. My kids love it, it makes the whole house smell so good, and it is super easy!

( I added a few handfuls of cheddar cheese to thicken it but my gf adaptations does not allow for the cheddar cheese soup ingredient)

Cheeseburger Soup 

ingredients

• 1
  pound ground beef
• 1/2
  cup chopped onion (1 medium)
• 2
  cloves garlic, minced
• 2
  medium russet potatoes, peeled and cut into 1/2-inch pieces
• 1/2
  cup sliced carrot (1 medium)
• 1/4
  cup ketchup
• 2
  tablespoons yellow mustard
• 1
  fresh serrano chile pepper, seeded and finely chopped
• 1/4
  teaspoon salt
• 1/4
  teaspoon black pepper
• 2
  14 ounce cans beef broth ( gluten free)
• 1
  10 3/4 ounce can condensed cheddar cheese soup (I substituted gluten free tomato soup)
• 1/2
  cup shredded cheddar cheese (2 ounces)
• 
  

Dill pickle spears (optional)

Directions:

In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion tender. Drain off fat.

In a 4-5 qt slow cooker, combine meat mixture, potatoes, carrot, ketchup, mustard, chili pepper, salt and black pepper. Stir in broth and soup.

Cover and cook on low for 10-11 hours or on high for 5-5 1/2 hours. Top each serving with cheese.

Enjoy!