Cooking with BGIM!

This post is for a few folks who asked me about some recipes I had mentioned recently. For new readers, I don’t talk a great deal about it since I am always running my mouth about something else but cooking is one of my hobbies. Living in Maine in fall it also means apples galore! We recently picked quite a few at a local orchard and for some reason this year we have been on an applesauce kick.

My recipe (not sure where I got it from, so if it’s your Great Aunt Jean’s don’t sue me)

3-4lbs of peeled, cored apples (Cortlands are great but I will also do a mix of whatever)
4 strips of lemon peel
juice of 1 lemon 3-4tbsp
3 inches of cinnamon stick (I often put in 3 sticks)
1/4 dark brown sugar
up to a 1/4 cup white sugar
1 cup water
1/2 tsp salt

This is a great recipe, just throw it all in a pot and cover, bring it to a boil, once it’s boiling, lower your heat and let simmer 20-30 minutes. Basically it will tell you when its done when it starts looking like applesauce. Remove from heat, remove lemon peels and cinnamon sticks. Mash with masher to desired consistency.

You can freeze this up to a year but if you have never had warm homemade applesauce you will quickly learn, screw freezing…just eat! It is orgasmic.

Crockpot Sweet Potato and Black Bean Chili

I admit I was skittish about this but I had a plethora of sweet potatoes plus I wanted to do something different, so I said screw it, let’s go.

2 cans of Black beans rinsed (use dried if ya like but I am lazy like that)
2 cans stewed tomatoes
2 sweet potatoes diced
3 green peppers diced
1 large onion diced
fresh garlic-to taste
1 tbsp chili powder
pinch of smoked serrano chili powder
1 fresh jalapeno (omit if you don’t like spice)
1 cup both or water

It’s a crockpot, toss all the goodies in there. I cooked it on high for about 7 hours and it came out great. I served it with cornbread and threw cheese on top of the chili. Very filling and the flavors really melded well.

2 Comments
  1. October 7, 2011
    • October 14, 2011

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