3/15/15
3/7/15
Homemade Applesauce - Easy Crockpot Method and No Added Sugar
Homemade Applesauce
4 lbs apples (about 10 medium of any variety reds you have on hand)
About 1/3 - 1/2 cup water
1 Tbsp lemon juice
3 pint canning jars with lids and bands
optional: sweetener and/or cinnamon
You can peel the apples if you wish but the peels add color and nutrients to the applesauce and they get very soft during cooking so they are easily mashed in. I just wash mine and then use an apple corer/slicer to core and cut them into wedges with one push. Using this I have about 4 pounds of apples cored, sliced and into a crock pot in about 2-3 hours. I just put them in and forget about them - and a couple hours later, open it, stir, and see if they are soft. Your brand and size slowcooker is going to make a difference in how long they cook as well as the variety of apple you are using, how hard/crisp they are and how old they are.
Combine the apples with just enough water to coat the bottom of your crockpot or slowcooker so they don't stick. Cover and heat on high for about 2-ish hours depending on your brand, size and style slow cooker. Do not let them burn, but turn it off when the apples are soft. You can also cook them on the stove if you wish. On the stove, add enough water so the bottom of the pan is covered and the apples won't stick or burn. Bring to a boil over medium-high heat. Immediately educe heat and simmer, stirring occasionally, for 10 to 20 minutes, until apples are tender. Remove from heat and let cool about 5 minutes.
Get your canning supplies ready. The jars should be clean and hot; kept in simmering water until you need them. The rings and lids clean and hot. Have a pot on the stove with water ready to process them in boiling water.
Working in batches depending on the size of your food processor, process them on pulse with the S-blade until just smooth. Don't over process.
Place apple mixture in a saucepan. Add lemon juice. Bring to a simmer slash boil over medium-high heat, stirring frequently to prevent sticking. You can add a bit of cinnamon or nutmeg if you wish too!
Ladle the applesauce into hot jars leaving 1/2 inch head space. Remove air bubbles by sliding a butter knife or skinny spatula around the jar and jiggling it a little to settle the sauce. Wipe the rim with a clean, damp rag or paper towel. Center lid on jar. Screw on the band just to hold the lid in place, not too tight.
Water bath process the jars in a boiling water for 20 minutes. Remove jars and let set on the counter to cool slowly. The lids should all be sealed down tight and not 'give' when pressed in the center with your finger or thumb. That's it! You're done.
*You can use citric acid or something like Fruit Fresh to help preserve the lighter color but I didn't on this batch. You could mix about 1/2 teaspoon citric acid with the water before adding to the apples to cook.
Use a mixture of apples of different varieties for the best flavor. Don't use green apples or Granny Smith though.
If you own one of these, you can have them sliced and cored in minutes. You can peel them if you wish! I don't.
Throw them in a crock pot or saucepan on the stove with a little water. That's it!
When they are tender and break apart easily, it's time to mash them or process them. As chunky or smooth as you like.
I use a processor and pulse it a few times. You can mash by hand though.
I added some sweetener and cinnamon to this batch - my husbands favorite.
You can make it very smooth, semi smooth, or leave it chunky. Whatever you like.
Refrigerate it... or can it. This batch makes 3 pints with just a little left over (the white dish in the photo above was the leftover after canning).
3/5/15
Homemade Blueberry Muffins - Shh, no one will know they are wheat free and sugar free!
A regular Costco style muffin is going to be almost 700 calories, 75 carbs and almost 40 grams fat. Even though they taste good, no wonder they sit like a brick in your stomach after. A few weeks ago I got in a 'muffin' mood and once I tweaked a recipe I loved that was healthy and yummy, I've been playing with it ever since to make various flavors.
Blueberry Muffins
Wheat free, low carb, sugar free! 2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1 c sweetener granules - brand of your choice (Ideal or Just Like Sugar are my top choices)
3/4 c pure pumpkin puree (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
1 t lemon extract
1/4 t vanilla extract
1/2 c half and half or cream
Berries (I didn't measure - maybe 3/4 cup)
In a bowl, mix the dry ingredients; almond flour, flax, protein powder, baking powder, soda, salt and sweeteners. In another bowl mix the pumpkin, butter, eggs and extracts. Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half. Add a little bit more cream if you have to make it thinner, a little more almond flour if you need it thicker. Remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins. Stir in some berries. Pour batter into greased or lined cupcake tins filled 3/4 full. You can top the muffins with a sprinkle of sugar or sweetener and/or cinnamon if you wish. Bake at 325 for approximately 25 - 30 minutes. This will make roughly 16 muffins.
3/3/15
Almond Muffins Everyone Can Love - (even if they eat Paleo, Gluten Free, Sugar Free, Atkins, Low Carb...) OR NOT
The nutritional value changes with the products you use and the brand names you use, but generally speaking you are going to have about 5-7 carbs. I use zero carb and zero sugar protein powder so watch your brands closely on that item if carbs or sugar is important to you. If you are doing Paleo, you'll want to use almond milk or coconut milk in place of the half and half. Tweak it as you need it.
You don't have to be eating any special 'way' to enjoy these muffins. Anyone can enjoy them! They are that yummy and the health benefits are just a perk!
Almond Muffins
Wheat free, low carb, sugar free!
2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds
3/4 c sweetener granules - brand of your choice (Ideal or Just Like Sugar are my top choices)
3/4 c pure pumpkin puree (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t almond extract
1/2 c half and half or cream
In a bowl, mix the dry ingredients; almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners. In another bowl mix the pumpkin, butter, eggs and extract. Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half. Add a little bit more cream if you have to make it thinner, but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins. Add a little more almond flour if you need it thicker. Pour batter into greased or lined cupcake tins filled 3/4 full. You can top the muffins with a sprinkle of additional sliced almonds if you wish. Bake at 325 for approximately 25 - 30 minutes. This will make roughly 16 muffins.
A nice, thick batter
You can add a few sliced almonds to the tops if you wish
Yummy muffins cooling on the counter
3/1/15
A list of soup recipes to help you brainstorm 'What's for dinner' tonight?
Back in August of 2013 I posted this list of a few of the soups I've made on An American Housewife over the years. Since winter has decided to stay long this year and is dumping snow and ice all over the country, I thought it would be a good idea to post it again. There are more soups on my site through the search engine to the right, but here are a few to help you brainstorm or get started.
Machine Shed Potato Soup
Spicy White Hot Texas Chili
Homemade Chicken and Noodles
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