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Sunday, October 28, 2012

Applesauce with Rosemary

I love Fall season because apples are plentiful for making fresh applesauce.

Peel apples.
Cut same size slices so they will cook evenly.
Add apples to pan with 1/4 cup water, cover
and simmer 15 minutes or until soft. Add a
sprig of rosemaryherb for a different flavor. 
Applesauce will keep for 1 week in the frig
if you don't eat it up in a day.

Morning Glory Roasted Vegetables

Yellow squash and zucchinni can sometimes have a bitter taste, so I oven roast them to give the flavor more depth.  Roasted veggies have a sweet savory flavor that can be paired with any grain or can be used as a pizza or crusty toast topping.  I usually cook this while I get ready in the morning because it is quick and healthy.

Preheat oven on broil 450 degrees. In a large mixing bowl add olive oil, pinch of thyme and sea salt to taste.   Cut up yellow squash, zuchinni squash, onion and green peppers.  Put one teaspoon olive oil per 2 cup cut up veggies.   Toss the veggies to lightly coat with oil mixture.

Spread them evenly on a cookie sheet. Set timer for 15 - 25 minutes or until brown on edges.
Lovely brown edges, give it a little crunch and deep flavor.











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