Apple Butter

Cook Time: 10-12 hours 

Yield 8-10 cups

Ingredients

5-6 lbs of apples, enough to fill your slow cooker.
2 1/2 cups brown sugar
1-1/2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon ground cloves
Zest and juice from one small orange

Directions

1) in small bowl combine sugar and spices.
2) Core and chop the apples. Do not peel them. The pectin in the skin help thicken the Apple Butter.
3) Lightly grease the inside of the slow cooker with cooking spray.
4) Alternate layers of apples and sugar mixture in the slow cooker. Pour the orange juice and zest on top.
5) Cover and cook on low for 10 to 12 hours.
6) Afterwards, puree the apple butter in a food processor or blender in small batches and store in an air-tight container in the refrigerator for up to 2 months or in the freezer for up to 3 months.

Homemade Apple Sauce

Makes about 4 cups of apple sauce

Ingredients:
6 medium sized apples
1/2 cup water
1/3 cup granulated sugar
1/3 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Peel and dice your apples. In a large pot, bring the apples and water to a boil, and allow to simmer for about 20 minutes, or until the apples are soft. Using a potato masher, mash the apples to break them up. Add the sugar, cinnamon, and nutmeg, and boil until the sugar dissolves (about a minute or two). Puree for a smooth consistency. 

Black Bean Sesame Noodles with Edamame & Chicken

Ingredients:

• 3-4 ounces Organic Black Bean Spaghetti Noodles from Explore Asian
• ¼ cup all natural peanut butter
• 1/2 tbsp. fresh grated ginger
• 1 clove crushed garlic
• ¼ cup low sodium soy sauce
• 1/2 tbsp. toasted sesame oil
• 1 tbsp. rice vinegar
• 1/2 tbsp. honey
• 1 bell pepper, sliced thinly
• 1 cup cooked, organic edamame
• 1-2 scallions, chopped
• ¼ cup fresh chopped cilantro

Optional: sesame seeds + red hot chili flakes

Directions:

Bring a large pot of water to a boil and cook noodles according to instructions.

In a large bowl combine peanut butter, ginger, garlic, soy sauce, sesame oil, rice wine vinegar, and honey. Toss warm noodles into the sauce and top with the peppers, edamame, chopped up scallions, and cilantro. Gently toss everything together until well combined and all the noodles are lightly coated in the sauce.

Top with sesame seeds and red hot chili flakes.

Makes 3 servings

Lemongrass Chicken Coconut Curry

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 onion, chopped
• 1 jalapeno, chopped (seeded if you want less heat)
• 2 garlic cloves, chopped
• 3 stalks of lemon grass, cut into large chunks and bruised
• 3 tsp Thai red curry paste
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 inch piece of ginger, peeled and either sliced thin or grated
• 1 Tb sugar
• 1 red bell pepper, cut into large chunks
• 2 stalks green onion, sliced
• 1 can light coconut milk
• 2-3 cups of water or stock
• 1 cup sugar snap peas or broccoli
• 1 cup carrots
• 1 Tb sriracha
• Salt and pepper, to taste
• 1-2 Tb coconut oil
• Lime wedges, for garnish
• 1 green onion, sliced for garnish

Directions

1. Saute onion, jalapeno in coconut oil until onion begins to soften. Then add garlic and lemongrass. Toss around in the oil for another minute or so until garlic begins to caramelize.
2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4. Add your veggies. Mushrooms, peppers, peas and green onion. (Note* I added my broccoli until the very end to avoid over cooking). Toss to coat with everything.
5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of sriracha.
6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add lime juice. 
7. Garnish with green onion and lime wedges.