Apple Cider Apple Cups

I saw the post on Gimme some Oven for cups made out of apples (!!!) and HAD to make these.  Seriously, you cut open apples and put in some homemade (or store-bought if you want) apple cider.  Genius.  Hot apple cider on a cold day, snuggled up on the couch, is one version of paradise.  You can also try putting caramel in these apple cups and serving apple slices to dip into it (Genius again!).  Here's a link on how to do the caramel apple thing.  It's on my to-make list once my son is old enough for that sort of treat (9 months is a little early for both sugar and crunchy food though).  These apple cups are not only edible when you're done, but super-cute, fun, and different.  Try making some for a party or just because.

Ingredients:
Apples
Apple Cider (Homemade, or Store-bought)
Lemon Juice
Cinnamon Sticks

Directions:

1. Cut tops off of apples and set aside.

2.  Use a paring knife to cut around the edge of the apple to make a "rim," about 1/4"-1/2" inch thick.

3.  Using a spoon, or melon-baller, scoop out the meat of the apple.  Brush a little lemon juice inside the apple to keep it from browning.

3.  If your apple sits lopsided, feel free to shave/cut a little bit off the bottom (as long as you don't cut through the apple for obvious leakage reasons).
4.  Fill with cider, add a cinnamon stick and Enjoy!!

Homemade Apple Cider

Hot apple cider is perfect on chilly fall and winter nights.  I had never tried making my own apple cider before, but saw a recipe (from my Pinterest obsession) on gimme some oven for apple cider served in apples and decided I had to try not only to make my own cider, but also to serve Hot Apple Cider in Apple Cups.
Plus, our home was just begging to be filled with the amazing smells of cinnamon, nutmeg, cloves, apples, and oranges.
So, I decided to modify the recipe I saw and go to the store to get my first cheesecloth (yep, first timer).  My main modification to the recipes I found is in terms of sugar.
[Aside: I figure that fruit is sweet enough and I don't like sugary juices, so why make a juice with sugar?  I included the optional sweetener and amounts in the ingredients, just in case you do want to make it with extra sugar.  However, I usually buy no-sugar-added juices, made with fruit only.  So, naturally, that is what I am making at home.]
The results were awesome and we enjoyed our homemade cider snuggled up on the couch.

Ingredients:
12 Medium Apples
1 Orange
4 Cinnamon Sticks
1 ts. Ground Cloves
1 tsp. Nutmeg
1 tsp. Allspice
Cheesecloth, or other fine strainer
Optional:
1/4 Cup Agave Nectar, Stevia, or other all-natural sweetener (or brown sugar if you want to use sugar).  Most recipes call for 1/2 cup to 1 cup sugar, so if you want it sweeter, go right on ahead.

Directions:
1.  Wash and cut apples and oranges into quarters (leave in stems/seeds/skin/etc).  Place in large stockpot.
2.  Add in cinnamon sticks, cloves, nutmeg, and allspice (and sugar/sweetener if you prefer).  Cover with water, filling the pot nearly to the top (minus 2-3 inches).

3.  Bring to a boil and boil, uncovered, for 1 hour.  Feel free to stir or mash (with a masher) or squeeze (with tongs), the fruit occasionally.
4.  Cover pot, reduce heat to low, and simmer for 2 more hours. Feel free to stir or mash (with a masher) or squeeze (with tongs), the fruit occasionally.
5.  Discard fruit from pot.  Filter the juice through a fine strainer (recommend a cheesecloth) and store in pitcher.

Serve hot with a cinnamon stick (cuddly blanket optional).

Enjoy!

Sweet Potato Chutney Over Chops with Stuffed Pumpkin

Fall is here!  My FAVORITE season (leaves, pumpkins, Halloween, football, crisp air, apple-picking, cozy sweaters, need I go on?)  Time for pumpkins and other fall goodies!
I was searching for a yummy and healthy fall dinner recipe and found some on Better Homes and Gardens. I didn't tweak the recipes much.  I suggest first measuring out "all of the ingredients" (pun intended, say it out loud and then read my blog title out loud).  Second, start making the stuffed pumpkins.  Third, while your pumpkins are baking (the 1st time), start on the chops (turn to broil after pumpkins are done the 2nd time).  The timing should work well then!
NOTE:  This recipe took me quite a while to make, so if you want to save time, I would serve the potato stuffing not in the pumpkins (save the time cutting, cleaning, and cooking them), but just in the casserole dish.  However, if you're making a dinner for good presentation, this (using the pumpkins) is it!  I  hope you like them!

Sweet Potato Chutney Chops
Ingredients:
1/3 Cup Finely-Chopped Shallots
1/4 tsp. Crushed Red Pepper
4 Pork Loin Chops, about 1" thick
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 Tbsp. Dried Cranberries
1/2 tsp. Ginger (grated or powder)
1 Sweet Potato, Peeled and Finely-Chopped

Directions:
1.  Turn oven to Broil.
2. Combine shallots and red pepper in small bowl.  Put half aside for now (for chutney).  Rub remaining mixture on both sides of the pork chops.  Place on broiler pan and set aside.
3.  Time for the Chutney:  Combine the other half of the shallot mixture, brown sugar, apple cider vinegar, cranberries, and ginger in a medium saucepan over medium-high heat.  Stir in chopped sweet potato  and bring to a boil.  Reduce heat and simmer, covered, for about 10-12 minutes.  Stir occasionally.
4. While chutney is simmering, broil chops, turning once, about 3-5 minutes per side.  Top with chutney and serve with stuffed pumpkin (below) and some green beans.

Stuffed Pumpkins
Ingredients:
4 Miniature Pumpkins
2 Medium Baking Potatoes (remember, organic if you can!), Peeled and Quartered
1/2 Cup Canned Pumpkin (ezier and quickier way)
1/2 Tbsp. Organic Butter
1/8 tsp. Ground Nutmeg
1/4 Cup Fat-free organic milk (or soy milk)
1/2 Cup Shredded Jarlsberg Cheese

Directions:
1.  Preheat Oven to 325 degrees F.  Begin to bring water to a boil on stovetop in medium saucepan.
2.  Cut off the tops of the pumpkins.  Remove seeds and strings from inside the pumpkins (keep seeds for roasting!).  Place pumpkins, cut-side down on an ungreased baking sheet.  Bake for 20-25 minutes or until pumpkins are soft.  Set aside.
3.  While pumpkins are baking, place quartered potatoes into the boiling water and cook for 20-25 minutes or until soft.  Drain potatoes.
4.  Using electric mixer (I love my Kitchenaid!), beat potatoes.  Add in canned pumpkin, butter, and nutmeg to potatoes and continue to mix.  Gradually beat in the milk.  Stir in cheese by hand.  Sprinkle with pepper.
5.  Spoon potato mixture into pumpkin shells.  Put any leftover potato mixture into a small casserole dish.  Place pumpkin shells on baking sheet.  Loosely cover both shells and casserole with foil.
6. Bake for 15-20 minutes (uncover in last 5 minutes).

Add some steamed green beans. Bon Appetit!

Sun-dried Tomato & Avocado Pasta

I love to make a batch of the Sun-dried Tomato & Avocado Pasta on Sunday, store it in the refrigerator, and then eat it for lunch or dinner throughout the week.  It has a lot of healthy fats, fiber, and lean protein, making it an amazingly healthy meal that keeps you full for hours (but not weight-gaining-full--in fact, I usually lose weight eating this meal).  Because there are a lot of healthy fats in this meal, it is somewhat calorically-dense, so be sure to watch your portion sizes.  Some of the key healthy ingredients in this recipe are: the avocado, lean bacon, whole wheat/grain pasta, sun-dried tomatoes, and olive oil.  
The avocado has: heart-healthy fats (the kind that reduce LDL "bad" cholesterol), lots of folate (great for reproductive, eye, and heart health), beta-sitosterol (reduces blood cholesterol), and potassium (reduce blood pressure).  
Turkey or veggie bacon provide healthy lean protein; just be sure to look at the sodium content as well as chemicals and preservatives in these to avoid health-damaging effects.   
Whole wheat/whole grain pasta provides tremendous health benefits over refined white pasta.  It is more filling (more fiber) and better for you, reducing your risk of metabolic syndrome and insulin-resistance over eating refined carbs (e.g. white pasta).  Sun-dried tomatoes provide  lycopene and other antioxidants (like Vitamin C) to fight free radicals, prevent cancer, and promote heart health.
Olive oil, although calorically-dense, is amazing for heart health (increases HDL "good" cholesterol, while lowering LDL "bad" cholesterol and reduces blood pressure) and weight maintenance/loss.  As a staple of the "life-lengthening" Mediterranean diet, olive oil contributes to overall improved health. 


Ingredients (~= 6 servings):
1 Box (13.5 oz) Whole Grain/Wheat Pasta (I used Ronzoni Health Harvest Fusilli, but Penne, Bow Tie, Fettuccine, or any other pasta is also fine)
1 Avocado, diced
1/2 cup Julienne-cut Sun-dried tomatoes (I cut them up even smaller)
6-8 oz Turkey or Veggie bacon, cooked and crumbled (I used Morningstar Farms Bacon Strips)
4 Tbsp. Olive Oil, extra-virgin
1 Tbsp. Sherry Cooking Wine
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Balsamic Vinegar
1 Tbsp. Lime (Juice of 1/2 a Lime)
1 tsp. Basil


Directions: 
1. Dice the Avocado.  Cut the sun-dried tomatoes into smaller pieces. Cook and crumble the bacon.
2. Bring a pot of water to a boil over medium-high heat.  Cook pasta according to package directions.
3. While the pasta cooks, combine the diced avocado, sun-dried tomatoes, cooked/crumbled bacon, olive oil, sherry cooking wine, apple cider vinegar, balsamic vinegar, lime juice, and basil (i.e. all the other ingredients) in a mixing bowl.
4. Drain the pasta.
5.  Add pasta to the avocado/bacon mixture.  Toss and stir well to coat.  
6.  Serve at any temperature--immediately as hot or refrigerated.  It tastes great either way!