Name: Sautéed Apples
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)

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

Melt butter in a large skillet over medium-high heat.
Add apples; sauté 6 minutes or until apples are just tender.
Stir in cinnamon (optional). Plate and garnish with whipped cream.

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.

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

Instructions

Melt butter in a soup pot over medium heat
Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
Sprinkle a teaspoon of salt over the carrots and onions as they cook
Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
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.
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.
Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.