Making applesauce is one of the most efficient ways of tackling your bounty of apples. With just three ingredients—apples, water, and lemon juice—it’s a sweet treat you can feel good about.
Store loose apples in the crisper drawer of your refrigerator for up to 4 months.
Beyond French toast, use applesauce in baked goods, dressings, smoothies, and (my favourite way) paired with thick Greek yogurt and granola, lending natural sweetness and moisture to all of the above.
Instead of applesauce, use another seasonal produce purée in the batter, such as pear, squash, carrot, pumpkin, or rutabaga.
For applesauce, add apples and lemon juice to large pot over high heat. Cover, bring to a boil, reduce heat to medium-low, and cook for 20 to 25 minutes, until apples are softened. Transfer to food processor or blender and pureu0301e until smooth. To keep it more rustic, mash with fork. Cool and store airtight in glass jars for up to 2 weeks refrigerated, or 2 months frozen.
For French toast, in large ceramic or glass casserole dish, beat eggs until emulsified. Beat in applesauce, milk, maple syrup, vanilla, and ginger. Add bread; soak and baste (slather batter over bread), turning once or twice for 30 minutes.
Preheat large nonstick skillet or nonstick griddle pan to medium. Add thin layer of oil or butter. Add bread in single layer, being sure not to crowd the pan (cook in batches if necessary). Cook on first side for 3 to 4 minutes until golden brown, flip, and cook for an additional 3 to 4 minutes, until golden brown on second side. Serve immediately with maple syrup and your favourite toppings.
This recipe is part of the Preserving the Harvest collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.