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Easy Applesauce
Easy Applesauce
INGREDIENTS
DIRECTIONS
In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.) Let cool, then transfer applesauce to airtight containers.
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Baked Chicken with Apples And Fennel
Baked Chicken with Apples and Fennel
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees, with racks in upper and lower thirds.
On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper.
Roast 35 minutes, rotating sheets halfway through.
Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
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Eggplant, Green Bean and Pork Stir Fry
Eggplant, Green Bean and Pork Stir Fry
INGREDIENTS
DIRECTIONS
Combine the pork with the soy sauce and allow to stand while you prepare the green beans and eggplant. Heat a large nonstick skillet or wok over high heat and, when hot, add 1/4 cup of the vegetable oil. When the oil is hot, add the green beans (careful – this will splatter!) and stir-fry until the green beans are slightly wrinkled, 5 to 6 minutes. Using a slotted spoon, remove the green beans and transfer to paper-lined plate to drain. Add the remaining oil to the pan and add the eggplants and cook, stirring occasionally, until eggplants are lightly browned on all sides, 4 to 5 minutes. Remove the eggplant to a shallow bowl and set aside. Add the garlic and basil to the skillet and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes. Return the eggplants to the skillet and add the chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame oil and stir to mix well. Reduce the heat to medium, cover, and cook until the eggplants are tender, 8 to 10 minutes. Return the green beans to the pan along with the cornstarch mixture and bring mixture up to a boil. When the sauce has thickened, serve immediately.
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