Homemade Apple Butter

Iiiiiiiiiitttts apple season! One of my favorite times of year. When apples are in season, I think I could honestly eat two a day. They are beautiful colors with anything from a sweet to sour flavor. This last week when my roommate and I both had a night to relax together and make something, we decided to make apple butter. The day before she had gone apple picking with her family and brought back a big bag of Gravenstein apples and some half pint mason jars.

Here's what you can do at home to get the same chunky spicy spread:

You Will Need:

At least 4-5 lbs fresh apples

2 C. water

2 C. apple cider vinegar

4 C. sugar

4 Tsp. cinnamon

1 Tsp. allspice

1/2 Tsp. ground cloves

Sterilized glass jars with lids

A friend to help you

PROCESS

-Wash and quarter apples

-Add to a large pot and bring to a boil, along water and apple cider vinegar

-Reduce heat and simmer for about 40-45 minutes

-Remove from heat and pass through a food mill or some sort of strainer to separate out the seeds and stems :)

-Add sugar and spices

-Simmer on low heat for about 2 hours, stirring constantly. You will want to have a friend around to help you for this part.

-In the mean time as you and your partner are taking turns stirring, prepare the jars for sterilization. There are two general methods, wet and dry sterilization. You can boil your jars to sterilize them, but I find this is too much hassle in my small kitchen. Instead, we washed our jars with soap and warm water and allowed them to dry. Then we put them in the oven on a cookie sheet lined with parchment paper, and allowed the jars to sterilize in the oven for about 30 minutes on 425F.

-As the apple butter mixture thickens, make sure to keep stirring and scraping the bottom of the pot so that nothing sticks and no layer of burned butter at the bottom forms. What you end up with is a very fragrant chunky syrup mix that can be ladled carefully into the jars. It will be mostly a matter of preference, but you will want to get a thick consistency. To test, spoon a small amount on a plate that has been sitting in your freezer. The apple butter should set up and not be too runny or think on a cold plate if it has cooked and reduced down enough.

-H.BOMB

Apple, Fig, Peach Cobbler

I have been known to procrastinate, so I suppose getting some apple recipes posted for our "Apple" Flavor of the Month is no exception to my bad habit. Many apologies! I'll make it up to you in baked goods. :)

How about a cobbler to start making amends? I promise that this apple, fig, and peach dessert will not disappoint!

After suffering a recent cat attack on my right hand, I even made the cobbler for you wonderful followers solely with my still functional left hand...which was a lot harder than I thought it would be. Luckily, I got by with a little help from my friend, Sarah.

Ingredients:
1 Granny Smith apple
1 Gala apple (Although, the apples you choose are really all up to you)
4-6 figs
1 peach
1 cup walnuts, chopped
1 cup oats
1/2 cup sugar
1/4 cup brown sugar
1 tbs cinnamon
1/4 tsp nutmeg
1/3 cup butter (softened)
1 tbs honey
1 tsp vanilla
*Adding a small amount (~1 tbs) of flour to the fruit mix to thicken it is optional

*Makes 4-5 servings

Directions: 
Making this recipe is pretty simple, even if you only have one hand.

Preheat oven to 350 degrees F.

Begin by slicing up the fruit for the cobbler. I sliced the apples and peaches fairly thin so that they would soften easily. The figs should have no trouble softening, so there is no need to slice them too thin...in fact, I think slicing them too thin could result in fig soup! Once the fruit is sliced, toss it in a large bowl with the white sugar, cinnamon, and flour if you desire a thicker fruit filling. Transfer this tossed fruit mix into a small to medium glass baking dish prepped with non-stick spray. A metal pan will also suffice.

Now, to create the topping. Chop the walnuts to your desired thickness. I left mine pretty chunky out of personal preference. Mix the walnuts with the oats, butter, brown sugar, honey, nutmeg, and vanilla until it is a loose, doughy, crumble-like consistency. Once this is done, simply layer this on top of the fruit mix that is already in the baking dish. I sprinkled a little extra brown sugar and drizzled extra honey on top too. Bake for 30-40 minutes, and let it cool for about 20 minutes before serving. It goes great with ice cream!

I hope this recipe makes up for my lagging this month. But stay tuned...I have a quesadilla recipe coming soon. It is the best quesadilla I have ever made, and YES, it contains apples!

-Ianna

Coconut Kheer and Vegetable Korma

Photo courtesy of Ianna Angelo.

Photo courtesy of Ianna Angelo.

When it comes to Indian food, what I love most about it is the focus on complex spice arrangements in every dish. Because of this, I knew that in attempting to make Indian food for the first time, I was up for a challenge. The final product turned out pretty tasty though, so of course I am sharing my spin on the traditional vegetable korma and kheer (rice pudding) with you all. Best of all, the meal features our coconut flavor of the month!

Coconut Kheer:
1 cup coconut milk
1 cup uncooked rice
1 tablespoon cardamom
1 teaspoon cinnamon
1 cup sugar
3 cups milk (but this really depends on how thick you want your pudding)
1/4 cup crushed cashews
2 cups fresh, grated dried coconut

Photo courtesy of Ianna Angelo.

Instructions:

Traditionally, this dessert is not made with coconut at all, but with coconut being the flavor of the month, I had a feeling it would pair well in this sweet and creamy dessert. Making it is actually pretty simple too:

First, mix rice, milk, and coconut milk in a large saucepan. Bring to a boil, and once it has reached a boiling point, decrease the heat to a medium-low simmer. While it simmers, add in the cardamom, cinnamon, sugar, crushed cashews, and grated, dried coconut. Simmer until the rice is tender (typically 20-25 minutes). Now, depending on how thick you like your kheer, use more or less milk. I preferred it as a thicker, pudding consistency, while many others may like it more on the thin side. Once it is cooked to your liking, serve it up, and garnish with some more grated dried coconut, and cinnamon. What is also so nice about this coconut kheer, is that it tastes good warm or chilled! You can't go wrong.

Vegetable Korma:
1 can tomato sauce
1 1/2 - 2 cups milk
2 medium potatoes, chopped
1 carrot, chopped
1 tablespoon curry powder
1/2 tsp cardamom
1 tsp cinnamon
1 tsp tarragon
1 1/2 tbs garlic
1 tsp cayenne
1 tsp cumin

  2 diced shallots
vegetable oil
1 tbs ginger
1 cup sugar
1 bell pepper

Photo courtesy of Ianna Angelo.

Instructions:

Now, the veggie korma is a little more complicated than the coconut kheer. But, it is worth all the work:

Begin by sauteing chopped potatoes in olive oil on a medium heat in a large, deep skillet. Once potatoes begin to soften slightly, add tomato sauce, and bring this mixture to a slow rolling simmer. Then add in chopped carrots, shallots, and ginger. Cook on a medium-low heat for a few minutes, and then add in the curry powder, cardamom, cinnamon, tarragon,  garlic, cayenne, and cumin. Stir well, and continue to cook for 3-5 more minutes. You are now ready to add in milk and sugar and at this point, your potatoes and carrots should be near completely cooked. As your last step, you will add the chopped bell pepper, as this will cook the fastest. Continue to simmer dish until ingredients have softened to a desired consistency. Enjoy!

The Saag Aloo that Sarah made. Photo courtesy of Ianna Angelo.

Naan, compliments of Trader Joe's. Photo courtesy of Ianna Angelo.

Finally!

Although my contributions stopped at the vegetable korma and coconut kheer, I had the pleasure of enjoying a couple other Indian dishes, courtesy of my friend Sarah, and naan, courtesy of Trader Joe's. Sarah and I had a blast cooking together, and we had an even better time eating the fruits of our labor. I look forward to making more Indian dishes in my future, because this was a very successful first try!

-Ianna

All Purpose Coconut Body Moisturizer

SUPER EASY D.I.Y. BODY PRODUCT!

Try this out next time you need a new jar of all purpose moisturizing cream. It takes practically no time at all, and will always be completely custom, just how you like it. Also, this recipe is 100% vegan for all you cruelty free folks out there :D

All you need, really, is a jar of organic coconut oil. An electric mixer will come in handy too, although you could hand whisk this yourself, if you want to work out and tone those arm muscles. The choice is yours!

Just whip up the coconut oil (which will be a kind of soft but solid consistency at room temperature) until it is soft and airy like fresh whipped cream or meringue. You can leave it as is, unaltered coconut oil, or you can add other oils to make a unique scent or aromatherapy body moisturizer. I split mine into two smaller jars so that I could have more to choose from later.

In both half batches I used vitamin E oil which is good for the skin, and magnesium oil which is also good for skin but can also aid in muscle relaxation and pain relief. In one jar, I added about 20 drops each of peppermint oil and spearmint oil. This relaxing minty one I like to use on my feet and legs after I get home from work and after  showering. In the other jar, I added about 25 drops of grapefruit oil and about 20 drops of lemon extract. This refreshing minty one I like to use everyday as a hand cream. The jars of coconut moisturizer will harden up again at room temperature, but once you scoop some out with your fingers it will literally begin to melt as you apply it to your body.

Enjoy!

With love,
H.BOMB

A Healthy Stuffed Sweet Potato?!

Photo courtesy of Ianna Angelo

Upon making dinner with my friend Jennifer recently, her one request was that it be healthy. Normally, suggesting a stuffed baked potato would not fulfill her request, but we decided to prove that there is always a healthier way. What is so great, is that this meal was equally as delicious as the traditional baked potato that is slathered with butter, sour cream, chili, and cheese. Here's what you will need:

INGREDIENTS:
1 sweet potato
1-2 cups kale, chopped (remove the thickest spines because they do not get tender easily)
2 shallots, chopped
2-3 button mushrooms, sliced
1/2 cup brown cooked rice (you also can use quinoa, couscous, etc.)
1 carrot, sliced
4 cloves garlic, chopped thick
Non-fat Greek yogurt (amount really depends on your preferences)
paprika
sea salt
garlic powder (just because there is no such thing as too much garlic)
1/2 lime
fresh ground pepper
1-2 sprigs fresh rosemary
1-2 sprigs fresh thyme

Bake or microwave the sweet potato until soft. While the potato is cooking, you can prepare the stuffing ingredients, such as the rice. Using a shallow pan, cook the sliced carrots on a medium heat in a thin layer of water until they are soft. Meanwhile, in a separate pan, heat a small amount of olive oil and saute the kale, garlic, shallots, and mushrooms over a medium heat. I had to add small amounts of water to the pan while the stuffing mix cooked to allow the kale to get tender, and to prevent the ingredients from burning. According to your taste preferences, season the mix with paprika, ground pepper, sea salt, garlic powder, fresh rosemary and thyme, and freshly squeezed lime juice. Once the kale is tender, the mixture is done cooking.

Now its time to stuff the sweet potato. First, spread a layer of the non-fat Greek yogurt. Next, add some brown rice, and cover this with the veggie mix. Top this veggie mix with the sliced, cooked carrots, and then add a dollop of the non-fat Greek yogurt. Garnish the potato with more fresh rosemary and thyme.

If you want to make the side salad, simply combine spinach and thickly cut tomatoes. Sprinkle the salad with flax seeds for added fiber, and lightly toss with balsamic vinaigrette and extra virgin olive oil.

Enjoy eating your guilt-free loaded baked potato!

-Ianna

Coconut Curry Fish Fry with Coconut Lime Rice

Lately I have been on a fish fix. I have been craving sushi, salmon, tuna, and shrimp all week. Five days a week I work as a server at a crazy little seafood cafe in Pismo Beach, but this isn't exactly the seafood I want to eat on my nights off. My cafe serves basically all fried seafood, from cod to Atlantic clams and calamari, save for some grilled salmon and ahi tuna. Don't get me wrong, its all good food and I am glad to serve it, but what I have been wanting is something much fresher and with some crazy flavor and texture.

First I went to the fresh seafood market a couple of miles from my new house, where I got about a pound and a half of cod, which was the daily special for $6.99/lb. Then I went to the local grocery store like I usually do, with one or two ingredients in mind, and ended up with a super yummy fish dinner perfect for summer, and I even got to get my hands a little messy in the process. With the volume on the boom box cranked up and a frosty cold IPA popped open, I got to cookin' and broke in my new kitchen.

This recipe is a simple breaded fried fish recipe, with some spice and flavor mixed in to make it taste like a pro made it. If you have ever made fried chicken, for example, this will be easy as pie. You will simply marinate your fish while you prep your breading station. 

INGREDIENTS

Fresh fish of your choice

Lemons

Limes

Garlic, fresh or powder

Sweet Chili Sauce

Curry Spice powder

Flour

Eggs

Coconut Milk

Coconut Shavings

Olive Oil

Rice

  *To make a more flavorful rice, replace some water with coconut milk and lime juice.

ALSO

Glass baking dish

Foil

2 Bowls or Dishes

2 Additional Dishes

Tongs or Spatula

Begin by cutting your fish into pieces. I cut mine into large chunks, probably about 1 oz each. Place these in your glass baking dish. Add lemon and lime juice, garlic, sweet chili sauce, and curry spice to taste. Toss the fish well, but gently, to evenly coat. Cover with foil and leave to marinate for about 30 minutes while you begin to boil water for rice and prepare the breading station. As I suggest above, I replaced about one cup of water with coconut milk and added the juice of one lime to the rice while it cooked. I also used a double boiler and used the steam from the rice to cook some roughly chopped bok choy. YUM!

Prepare your breading station with a total of 4 bowls and/or dishes/plates. In the fist dish you will need a cup or two of flour, more garlic seasoning, and curry spice. Mix these well. In the second dish, you will need 2 eggs and about a cup of coconut milk, whisked together. In the third will be coconut shavings only. The last dish is for placing prepared breaded (or coconut-ed) fish pieces before frying them. The order you will dip and coat your fish pieces will be flour mix-egg mix-coconut shavings (dry-wet-dry). Be sure to fully coat each piece in each mix. (Helpful hint: only load the coconut plate with about a 1/4 of the bag at first because the egg drippings make the shavings stick together and not want to stick to the fish, so only use a bit of the coconut at a time so you don't gunk it up too bad from the beginning).

Heat olive oil in a pan. Cook each piece of fish for about 2-3 minutes per side, depending on how big you cut them. Turn them over as they begin to brown and smell like toasted coconut. Serve the fried fish with prepared coconut lime rice and some veggies for a delicious dinner! Enjoy!

-H.BOMB

Thai Coconut Soup

Yumm. Photo by Ianna Angelo

Like Helaina, I also recently tried to make my own interpretation on a dish we loved while traveling around Europe. What I chose to make to introduce August's Coconut Flavor of the Month, was a spin on the Thai Coconut soup that I had in Hungary, of all places. As one of my favorite soups, it has a complex flavor profile, but I was up for a challenge. It is usually made with ingredients such as chicken, mushrooms, cilantro, curry paste, garlic, ginger, coconut milk, and A LOT of lime. I wanted to be able to stay true to some of the staple flavors in this soup, but I also wanted to mix things up a bit. Since my cooking partner, Sarah, is vegetarian, I opted to use fresh rice noodles and tofu instead of chicken. To substitute mushrooms, I used sliced zucchini. The creaminess of the coconut milk was complimented nicely by the tartness and aromatic nature of of the lime juice and lemongrass, while the sweet flavors of brown sugar and shallots danced gracefully on my tongue. Don't underestimate this dish though, it delivers a lot of heat from the red curry paste. Its texture was thicker and heartier than most Thai coconut soups I have tried thus far, which I enjoyed greatly. I think it could even make a wonderful sauce to put on top of rice. Here's how you make it:

INGREDIENTS:
1 can coconut milk
2 cups vegetable broth (or more if you want a thinner soup)
2 tbs red curry paste
1 tbs soy sauce
1 tbs vegetable oil
1 tbs brown sugar
6-7 cloves of garlic, chopped thick
1 tbs diced ginger
5-6 limes
1 -1 1/2 cup cubed tofu (firm)
1 hand full of fresh rice noodles
1 cup sliced zucchini
handful of chopped cilantro
1-3 inch stock of lemon grass, thickly chopped (do not eat them at the end)
2-3 shallots, chopped
a few fresh basil leaves, which I got home grown from my garden
          *Serves 4-6 people

INSTRUCTIONS:
Begin by chopping the garlic and dicing the ginger to prepare to saute them. I prefer my garlic chopped thick, but you can do as you wish. Heat some vegetable oil (or whatever kind of oil) in a medium-large saucepan. Saute the chopped garlic with the diced ginger on a medium heat, and add in the red curry paste once the ingredients begin to soften. Be careful not to burn your ingredients.

Shortly after sauteing the garlic and ginger with the curry paste, add the vegetable broth, coconut milk, and brown sugar, and increase to a medium-high heat. Stir well. Then, add in the chopped shallots, lime juice, soy sauce, and lemon grass. Bring mixture to a boil, and then decrease the heat to a medium-low once a boiling point has been reached. Let simmer for about five minutes, and then add in the zucchini, tofu, rice noodles, and cilantro. Cook on the medium-low heat until the zucchini has reached your preference of consistency, or for about 5-10 minutes.

Your soup is now ready to serve! Garnish each bowl with some fresh basil leaves. As a reminder, do not eat the large pieces of lemon grass in the soup, they are merely cooked in the soup to infuse flavor.

I can't wait to make this dish again!

-Ianna