Puttanesca Stew and lots of Appley-goodness

This week's Soup is a Puttanesca Stew. In Italian it's kind of a racy title for a dish, but it sure is yummy. Because of the sodium issue I did not include capers, although you are free to try.

Last Sunday I acquired a large amount of almost-dead Braeburn apples. The only thing they were good for is baking--way too mealy to eat in hand! So I got to work and made some pretty yummy crisps and (drum-roll please) my first attempt at applesauce. It was a success. Enjoy!

Cauliflower and Squash Puttanesca Stew

Multiple Servings (includes 3-4 servings of vegetables)

Olive Oil

1/2 Butternut Squash, peeled and cubed finely

1 small-medium head of Cauliflower, cut into little florets

1 Onion, chopped

Garlic, to taste

2 cans low sodium Stewed Tomatoes, diced

15 oz White Beans  (can or cooked from raw beans)

1 carton low sodium Chicken Broth

1/2 can low sodium Black Olives, diced

2 Tbsp. Parsley

1 Tbsp. Oregano

1 tsp. Sage

Black Pepper

Dash of Crushed Red Pepper

2 Tbsp. Red Wine Vinegar

1 Tbsp. White Vinegar

Roast cauliflower and butternut squash on an oiled pan, at 400 degrees for 30 minutes or until browned.

Meanwhile, sauté onions in a large soup pot. Add garlic. Once browned, add tomatoes, beans, cauliflower, squash, broth, olives, spices and herbs. Bring to a boil and then reduce heat. Add vinegars and simmer for about 15-30 minutes.

Serve with Parmesan Cheese.

Applesauce 

Multiple Servings (includes 2 servings of Fruit)

7-8 Braeburn Apples

1-2 cups Water

5 Tbsp. Lemon Juice

1/2 cup Brown Sugar

1 tsp. Cinnamon

Dash of Cloves

Dice apples thinly. Bring to a boil in a large soup pot. Reduce heat and simmer on low-medium for about half an hour. Add lemon juice, sugar, and spices. Smash apples with a spoon. Turn off heat and let sit for a while.

Refrigerate or freeze.

 

Two Fall Apple Crisps

(Note: These desserts were so good that they got eaten up before I could take a picture of either one! So I apologize for using a "stock" photo of an earlier posted crumble-top pie. Whoops!)

Apple Cranberry Crisp

Multiple Servings (includes 2 servings of Fruit)

4-5 Fuji or Braeburn Apples, diced thinly

1/2 bag of fresh Cranberries, quartered

1/4 cup Brown Sugar

1 Tbsp. Lemon Juice

1/3 cup Flour

Water

1/2 cup Vegetable Oil

1/2 cup Brown Sugar

1 tsp. Cinnamon

Dash of Cloves

2 ½ cups Rolled Oats

Dice apples. In a medium bowl, mix with sugar, lemon juice, flour, and cinnamon. Pour into a greased baking dish. Measure out oats in bowl. In a small sauce pan, heat oil, sugar, and spices until bubbly. Pour over oats. Mix well and then sprinkle over apples. Press down firmly. Add about 1/4 cup water. Bake at 350 degrees for 45-60 minutes, or until oats are browned.

Apple Gingerbread Crisp

Multiple Servings (includes 2 servings of Fruit)

4-5 Braeburn Apples, diced thinly

2 Tbsp. Brown Sugar

1 Tbsp. Lemon Juice

1/3 cup Flour

1/2 tsp. Cinnamon

1/4 tsp. Ginger

Water

1/2 cup Vegetable Oil

2 Tbsp. Molasses

1/4 cup Honey

1 tsp. Ginger

1 tsp. Cinnamon

Dash of Cloves

2 ½ cups Rolled Oats

Dice apples. In a medium bowl, mix with sugar, lemon juice, flour, and spices. Pour into a greased baking dish. Measure out oats in bowl. In a small sauce pan, heat oil, molasses, honey, and spices until bubbly. Pour over oats. Mix well and then sprinkle over apples. Press down firmly. Add about 1/4 cup water. Bake at 350 degrees for about 45-60 minutes, or until oats are browned.