Homemade Cinnamon Applesauce

...with an announcement on the side!


Hi everyone! I can't tell you how much I've missed frequently updating this blog...But there's not a lot I can do because nothing I can make ever sounds good and what I do make usually doesn't turn out. If you don't already know, I'm expecting again! We are excited!

My pregnancy has been nothing to complain about by any means, but I so miss COOKING! I scour food blogs for meals that sound good, but rarely does something strike my fancy. Interestingly, all food outside of this house sounds delicious... As long as I don't have to make it or clean it up, I'm happy! Maybe I should turn this blog into a restaurant review blog for the rest of my pregnancy...

BUT, fall is my favorite season for cooking and baking, so maybe my tastes buds will start being my friends again soon. :)

Even with all that said, this homemade applesauce hit the spot!


Cinnamon Applesauce
7 apples, peeled, cored and diced (I used 5 Mackintosh and 2 Honeycrisp)
1 cup (or less) water
1/4 cup sugar
1/2 tsp. cinnamon

Combine all ingredients, and let simmer on medium heat, covered, for about 15 minutes, or until apples are tender. Stir about every five minutes. Mash with a whisk when finished cooking, and enjoy!

A few tips:

• The sweeter the apples, the less sugar you have to use. Talk to your produce man!
• I suggest starting with less than a cup of water and seeing if you need more as the cooking goes on. Who wants watery applesauce??
• As you can see from the pic, I like my applesauce to taste and look homemade, which is why I leave some rustic chunks in. Mash to your desired consistency. :)
  

Kitchen Tip: Baked Chimichangas

New and healthier cooking method! Baked Chimichangas! It's a simple but pretty sweet idea. Why didn't I do this earlier?? Simply wrap the chimis like you normally do, lay them on the baking sheet, and brush lightly with canola oil. Then bake at 375 for about 20 minutes, or until golden and crispy.

Check out that photo—Can you even tell it's not fried?

Cheers for lower cholesterol!

Pasta with Cherry Tomatoes and Arugula

While I'm on a tomato/basil kick, I might as well go all the way and share another favorite. This is a simple, light meal you can make the next time you get home from a farmers' market. Click on over to this New York Times recipe. Try using Ronzoni Smart Taste pasta for extra fiber—it's available all over the place. Thanks for stopping by!

PS. I forgot the arugula today, which is why isn't not in the photo. :)