homemade

Blueberry Vanilla Bean Applesauce

By in Condiments, Kids, Snacks 7 Comments Tags: , , , , , ,

Blueberry Vanilla Bean Applesauce

I don”t know why it took me so long to make applesauce. Well, maybe I do – because somehow in my mind it seemed like a laborious difficult process. But it really shouldn”t have taken me so long because it couldn”t be easier.

I was originally going to can some but once I tried out my first batch and realized it was so easy, I thought it would be more fun to make smaller batches and customize them to what we have on hand. Now if I have a couple of apples sitting around I get a batch bubbling on the stove while I do the dishes and my baby girl bounces away in the doorway.

I love the fact that helping me in the kitchen is my sons absolutely favourite thing to do. I”m going to take advantage of that while I can. :) (P.S. Do you see my cute  little jumping bean in the background? She”s the cheerleader.) :)

If you”re like me and are under the misconception that applesauce is difficult to make, let me break it down for you. Cut up apples (skins on), add to a pot with a bit of water and desired seasonings (or additional fruit), simmer until mushy and press through a sieve. Done! Could it be any simpler?

 

Customize it to your hearts desire and you can have a new applesauce every week. I added blueberries and a vanilla bean to my applesauce but you could also swap out the vanilla bean for a cinnamon stick or substitute a different berry for the blueberries.

This recipe is sugar-free, meaning that it”s great for the whole family, baby included! Yesterday I had no baby food left but I had a couple of apples sitting on the counter so I quickly whipped up a small batch and she was gobbling it up in no time.

Have I convinced you yet? I really want you to try it for yourself. It”s so much fun and so delicious! What flavour combinations would you try?

If you want some information about which apples are best for applesauce, check out my In Season: Apples post.

Blueberry Vanilla Bean Applesauce

For a Blueberry & Spice Applesauce substitute a cinnamon stick for the vanilla bean.

  • 2.5 pounds (6) apples

  • 1 cup blueberries

  • 1/2 cup water

  • 1 vanilla bean, split

Core apples and cut into large chunks. Place in a large pot with the remaining ingredients (make sure to scrape the seeds from the vanilla bean into the pot before adding the whole bean). Cover lightly and bring to a boil over medium heat. Lower heat and keep at a simmer, stirring occasionally, until apples are mushy and releasing from their skins (about 25 minutes).

Pour contents into a fine mesh sieve set over a large bowl. Press and stir contents until all of the flesh is pushed through and only the skins remain.

For thicker applesauce, place back in pot and cook until desired consistency.

Makes: 3 cups

Homemade: Hamburger Helper (Beef Stroganoff)

By in Beef, Homemade, Main Dish, Pasta 7 Comments Tags: , , , , , ,

hamburger helper poloroid

Hamburger Helper reminds me of my dad. When I was a kid and Dad was cooking you almost always knew it would contain ground beef. His specialty was a concoction of ground beef and cream of mushroom soup served over rice. I always looked forward to it whenever he made it and it tasted very similar to the hamburger helper that we also had occasionally. That’s what I was thinking of when I created this recipe.

It’s just as easy to throw together as the boxed stuff and the taste is very similar, but just so much better. And, just like the boxed kind this recipe receives zero points for attractiveness. But taste trumps looks right? I think it tastes just as good heated up throughout the week, as leftovers, as it does the day it’s made.

If you have someone that loves Hamburger Helper but you’d like to get them to try a healthier version, give this recipe a go. It’s a quick and hearty weeknight meal that’s sure to please the beef lovers in your family.

One-Pot Beef Stroganoff

Whole grain pasta may take longer to cook and may need slightly more water than indicated below.

  • 1 pound extra-lean ground beef
  • salt and pepper, to taste
  • 1/2 onion, chopped
  • 2 cups water
  • 2 cups sliced mushrooms
  • 2 beef bouillon cubes (organic if possible)
  • 4 cups macaroni (or other spiral pasta)
  • 1 tablespoon worcestershire sauce
  • 1 cup sour cream

Heat a large non-stick skillet over medium-high heat. Add a bit of oil, brown beef and onion; season with salt and pepper. Cook until beef is no longer pink.

Add remaining ingredients except sour cream. Bring to a boil. Lower heat, cover and simmer, stirring occasionally, for 10-12 minutes or until pasta is just cooked and water is absorbed (add additional water if necessary).

Stir in sour cream. Heat through.

Makes: 6 servings

Chicken Barley Soup

By in Main Dish, Poultry, Soup 6 Comments Tags: , , , , , ,

chicken barley soup

My family (like most families right now) has been struggling with being sick pretty much non-stop. By the time the weekend comes my son has something new to spread around the house. It makes it’s way through the family just in time for something new to catch on. But that’s ok, it’s part and parcel of having kids and having those kids hang out with other kids.

Us adults are lucky, our immunities have already built up and we don’t catch it near as much, or as bad, as the kids. Yay! But it does mean less sleep, lowered immune systems and a general groggy, I’m-feeling-old-and-may-keel-over-at-any-moment feeling. That’s when we turn to chicken noodle soup to boost our immunities again.

Or at least we used to. But recently we tried this Chicken and Barley Soup and I think this may be our go-to from now on. It’s easy, healthy and tastes so unbelievably comforting your mood can’t help but be instantly lifted. It’s easy to throw together and completely homemade, which is just what you need when you’re feeling under the weather.

And, of course, we won’t just be enjoying it when we’re sick. It’s too good to be left on the sidelines. I’m sure we’ll be making and enjoying it often throughout this fall and winter.

Hopefully it can bring some comfort to your family as well, on a cold and sniffley day.

On the day it’s made it’s much broth-ier then shown in the pictures. These were taken the day after and the barley soaked up a lot of the broth overnight. It was still just as comforting and delicious but definitely thicker and heartier. Just FYI. :)

Chicken Barley Soup

For the greatest health benefits use homemade chicken broth or stock.

  • 1 tablespoon olive oil
  • 4 carrots, diced
  • 4 celery stalks, diced
  • 1 medium onion, diced
  • 2 boneless, skinless chicken breasts, diced
  • salt and pepper, to taste
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 cup quick-cooking barley
  • 5 ounces (5 cups) fresh baby spinach

In a large pot, cook carrots, celery and onion in oil just until tender. Add chicken; season with salt and pepper. Cook until chicken turns white on the edges. Add broth and thyme; bring to a boil. Stir in barley. Lower heat and simmer, covered, until barley is tender and chicken is cooked through (10-12 minutes). Add spinach and cook until wilted. Season with salt and pepper before serving.

Serves: 4-6

Adapted from Martha Stewart.

Quick Chicken Parmigiana

By in Fall, Main Dish, Pasta, Poultry, Valentine's 12 Comments Tags: , , , , , , , ,

Quick Chicken Parmigiana

I used to not be a fan of chicken and tomatoes together. There was something about it that just seemed off to me. Give me cream with my chicken and tomatoes with my beef! That”s what I used to think. I”m not sure what changed my mind.  I guess a part of growing up is that your palate begins to change and things you didn”t like before suddenly become appealing.

I”ve been making this dish for quite a few months now. It”s one of my absolute favourite things to eat. Every time I eat it, it tastes even better than I remember and I wonder why I don”t make it more often (because I”m too busy trying new recipes, that”s why!).

This Chicken Parmigiana is not authentic and to be honest I haven”t found an authentic recipe that I”ve liked… yet. But the pictures always look so tasty that I had to give it a go on my own. This version is faster, through the use of homemade shake”n bake, and healthier, since we”re baking it in the oven rather than shallow-frying it in oil.

Basil is my must-have fresh herb. If you”re going to find one potted herb hanging in my kitchen, it will be basil. The flavour is so completely different then the dried variety and you can use it in so many different dishes, that it won”t have to go to waste. We use it most often in this dish, BLT Chicken Burgers, Spaghetti Bolognese, Sun-dried Tomato, Feta and Basil Bruschetta and Basil and Prosciutto Chicken Cordon Bleu. Definitely a worthy purchase.

This meal comes together in under 30 minutes. It may be a step away from the original but what it lacks in fat it more then makes up for in flavour. It has become one of our favourite weeknight meals and I”m hoping it”s a hit with your family as well.

Quick Chicken Parmigiana

  • 2 boneless, skinless chicken breasts

  • 1/4 cup homemade shake”n bake

  • 2 tablespoons grated parmesan

  • 1 (500g) jar pasta sauce (or 1 2/3 cups)

  • 2 garlic cloves, minced

  • 2 tablespoons chopped fresh basil

  • 250g spaghetti

  • sliced cheese, extra parmesan and basil

Cut chicken breasts in half widthwise to create 4 thin chicken breasts. Flatten with the heel of your hand until approximately even thickness. Mix together shake”n bake and parmesan. Coat chicken in shake”n bake mixture. Place on an ungreased baking sheet and bake at 400ºF for 10 minutes, or until cooked through.

Meanwhile, combine pasta sauce, garlic and basil in a small saucepan. Bring to a simmer and keep warm. Cook spaghetti according to package directions.

Once chicken is cooked through, remove and set the oven to broil. Top each chicken breast with a large spoonful of pasta sauce, a slice of cheese, some grated parmesan and a sprinkling of basil. Place under broiler until cheese is bubbly.

Serve spaghetti topped with pasta sauce and a chicken breast.

Makes: 4 servings

Fruit-Bottom Yogurt

By in Breakfast, GF Sides, Gluten Free, Homemade, Snacks 9 Comments Tags: , , , , , ,

When it comes to packing lunches I”m no great authority on the subject. My husband gets fed lunch every day at work and my son”s barnehage makes him fresh snacks and meals every day. I”m a lucky woman. But, it also means I”m stumped for tips on packing meals to take away. At least for now.

One thing I am getting better at though, is snacks. I eat all day long, especially now that I”m nursing, so snacks is something I”m well acquainted with. And since snacks are usually something thrown into lunch boxes to help round out the meal, I thought I”d share our current favourite – yogurt. And, not just any yogurt, but homemade Fruit-Bottom Yogurt.

“These fruit-bottom yogurts stay good for a week in the fridge, so you can make a batch on Sunday to last the whole week. Throw them into lunch boxes, sprinkle them with granola for breakfast or save them for an afternoon snack that the kids can grab for themselves after school.”

I took a hiatus after my daughter was born but am now back at Simple Bites as a regular contributor. Head on over to find out how you can make your own fruit-bottom yogurt.

{Strawberries & Cream} Soda

By in Beverages, Cold, Featured 5 Comments Tags: , , , , , , ,

strawberries and cream soda

Not to be confused with strawberries and cream soda. :)

I’ve had this idea rattling around in my head for quite a while now. I love making my own drinks and was inspired by this article to try and make some homemade sodas. My first attempts, following the article, were less than satisfactory so I decided to give the idea a break.

When I saw these gorgeous flavoured syrups on Annie;s Eats, I knew I had to give it another go – this time with a slightly different adaptation. It turned out just like I;d been hoping for. Lot;s of fruity flavour while still maintaining that soda feel.

The concept is so simple – an easy sugar syrup mixed with carbonated water. You can head in whichever direction you like with flavourings. Try different fruits and extracts to make your own dream soda.

If you pour the liquids over ice they will stay separate (which I think is rather pretty). This is because the syrup is denser than the carbonated water and when you pour it over ice it slows down the mixing process and the lighter layer sits on top. If you want a mixed look, you can pour the liquids in first and then add ice.

I can;t wait to try this with ice cream. Doesn’t a strawberries & cream float sound amazing?


What would be your dream soda flavour?

Strawberries & Cream Soda

The amount of sugar used depends on your sweet tooth and the sweetness of the strawberries.

Strawberry-Vanilla Syrup
  • 1.5 – 2 cups sugar
  • 2 cups water
  • 2 cups chopped strawberries
  • 2 teaspoon vanilla

Combine sugar, water and strawberries in a small saucepan. Bring to a boil over medium-high heat. Lower heat and allow to simmer for 15 min, stirring occasionally. Remove from heat; stir in vanilla. Strain through a fine mesh sieve, stirring berry solids gently to allow all the juices to flow through. Allow to cool before storing, covered, in the fridge.

To Make Soda
  • ice
  • strawberry-vanilla syrup
  • carbonated water (club soda)

For one serving: Add ice to glass, top with 1/3 cup  syrup and 2/3 cup carbonated water. Serve immediately.

For a pitcher: Add ice to pitcher, top with 2.5 cups syrup and 5 cups carbonated water. Serve immediately.

Makes: 7-8 servings

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