Rhubarb Apple Sauce

This one sounded a bit weird to me at first. But I had rhubarb and wasn’t in the mood to make pie. So after a search for rhubarb recipes, I came across this one. I unfortunately did not note where this recipe came from, but since I’ve modified it to my liking, and it’s a really simple recipe, I’m not too concerned here about crediting the original. I’ve made this twice so far, but still consider it a work in progress. I haven’t quite got the spice combo right yet. But since it’s no longer rhubarb season here, further edits will have to wait.
Come apple season though, I will definitely be trying my hand again and again at apple sauce. I couldn’t believe how easy this was and just how delicious it was. Apple sauce has definitely made it into my ‘can make’ file.

Rhubarb Apple Sauce

4-5 large sweet apples (I’ve used golden delicious both times, but will try others in the future)
3 long, thick rhubarb stalks
1/2 pint strawberries
water
1/8 c sugar
1 tsp cinnamon

Peel rhubarb only if you think there are thick enough strings on it that it needs to be. Mine didn’t.
Chop rhubarb.
Core, peel and chop apple. (I didn’t peel the apples the first time and didn’t care for the texture that gave it in the end, so I suggest peeling.)
Pick stems off strawberries.
Dump all in a pot and add a little water (about 1/4 cup or so, enough to prevent initial burning).
Cook, covered with lid tilted, over medium heat until boiling and then turn down.
Stir occasionally.
Simmer a half hour or so, until the apples have dissolved and the mix is no longer too watery. It’s better to turn the heat off before there is no water left, as it will continue to evaporate as it cools.
Taste for sugar and spices. Adjust as desired.
Enjoy!

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Potato & parsnip baked latkes

I realized that if I waited to find the perfect blog name, this would never happen.  I also realized that if I waited to write the perfect introduction to this blog, it wouldn’t happen.

Instead, I’ll just jump right in with a recipe.  I can always change the name later.  And write that intro post later.  This is really about the food though, so I’ll just get right to it.

Potato & parsnip baked latkes

This recipe is a combination of two I found online:
http://www.heythattastesgood.com/2009/02/oven-baked-potato-pancakes-with.html
http://thayerinthekitchen.blogspot.com/2009/05/potato-parsnip-latkes.html

My recipe went something like this:
Preheat oven to 425F.
Peel 5 small baby goldens, shred, let “drain” for a bit.  Squeeze even more liquid out.
Peel 1 lb parsnips, attempt to shred, get most of the way through, decide to fine dice the rest.
Mix both with 4ish cloves of finely diced garlic and 3 T minced chives.
Mix in 2 eggs.
Mix in 1/4c left over flour mix from a past baking adventure (mine came from left over flour from all in one bars).
Attempt to form balls with mix, give up and just make the best tightly packed mounds you can, being sure they’ll just fall apart.
Bake on aluminum foil lined pan sprayed with ample canola oil for 20 minutes.
Flip and be shocked that they have actually stayed together and bake another 15 minutes.

Enjoy with sour cream.