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Sautéed Apples

September 19, 2020 By Liz

Print Recipe
Sautéed Apples
This is super easy and quick! Sautéed in butter… topped with cinnamon and whipped cream—what's not to like?
Course Dessert
Servings
Ingredients
  • 3 Tbsp Unsalted Butter
  • 6 cups Sliced and peeled Granny Smith apples about 2 pounds
  • 1/8 tsp Ground Cinnamon optional
  • Whipped Cream I make this ahead and set it aside
Course Dessert
Servings
Ingredients
  • 3 Tbsp Unsalted Butter
  • 6 cups Sliced and peeled Granny Smith apples about 2 pounds
  • 1/8 tsp Ground Cinnamon optional
  • Whipped Cream I make this ahead and set it aside
Instructions
  1. Melt butter in a large skillet over medium-high heat.
  2. Add apples; sauté 6 minutes or until apples are just tender.
  3. Stir in cinnamon (optional). Plate and garnish with whipped cream.

Filed Under: Recipes Tagged With: Apples, FallHarvest

Gingered Carrot Soup

March 11, 2018 By Liz

Print Recipe
Gingered Carrot Soup
This simple and easy to make soup is one of the most nourishing foods. Paired with a salad this makes a wonderful lunch or a light supper.
Gingered Carrot Soup
Servings
servings
Ingredients
  • 3 Tbsp Unsalted Butter
  • 1 1/2 Lbs Carrots (6-7 large) cleaned and sliced
  • 2 Cups White or Yellow Onion chopped
  • Salt to taste
  • 1 Tsp Fresh Ginger Root minced
  • 2 Cups Chicken or Vegetable Stock
  • 2 Cups Water
  • 3 large strips Orange Zest
  • Chives, Parsley, Dill or Fennel for garnish chopped
Servings
servings
Ingredients
  • 3 Tbsp Unsalted Butter
  • 1 1/2 Lbs Carrots (6-7 large) cleaned and sliced
  • 2 Cups White or Yellow Onion chopped
  • Salt to taste
  • 1 Tsp Fresh Ginger Root minced
  • 2 Cups Chicken or Vegetable Stock
  • 2 Cups Water
  • 3 large strips Orange Zest
  • Chives, Parsley, Dill or Fennel for garnish chopped
Gingered Carrot Soup
Instructions
  1. Melt butter in a soup pot over medium heat
  2. Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
  3. Sprinkle a teaspoon of salt over the carrots and onions as they cook
  4. Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
  5. Remove the strips of orange zest. If you forget and purèe the soup with the zest still in it, the soup may be too bitter.
  6. Purèe the soup in a blender or food processor until completely smooth. Only fill blender bowl a third full of the hot liquid. Keep one hand on the cap of the blender to keep it from popping off. Add more salt to taste.
  7. Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.

Filed Under: Recipes

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