Orchard Applesauce, by Diane

This is not the world's most complex recipe, so I debated putting it on here, but applesauce wasn't something I knew how to make before so I'm adding it! Plus we have a goal to meet, right Cheryl?!? Apple picking is one of my most favorite fall traditions, and this year I had a lot of extra apples leftover. This recipe is quick and super easy, and only gets better each day in the fridge if you can make it last!

The key to this applesauce is which apples you choose. First off, orchard apples in the fall just simply taste better than store bought apples year round, so go for that if you can! We have found in our family that selecting sweet/tart varieties work best. All sweet makes it too sweet, and all tart...well...yeah. If your goal is to have it be healthier and unsweetened as mine is, I would recommend choosing either all apples that are both sweet and tart, or 1 sweet apple per 3-4 tarts. 

Ingredients:

5-7 large apples (see above), peeled and cubed

1 cup water (for a thicker sauce, see below)

2 tsp cinnamon

Optional: honey

Directions:

1. Place the apples and water in a large pot with a lid on medium heat.

2. Cover and let simmer until the apples break down, stirring occasionally. 

3. When the apples start to break down you can help them along with the back of a spoon if you want chunky applesauce like we love, or you can use an immersion blender to get it smooth. Add more water if you want it thinner or if the bottom starts to brown.

4. Add in cinnamon, and if desired, sweetener of choice (honey works great!).

 

Buttercup Squash and Carrot Soup, by Diane

 

Tonight I wanted to make a squash soup, and I came across a new type of squash I hadn't seen called buttercup. It's apparently sweeter than butternut, and so I created this recipe with some help from looking at other squash recipes from the internet. This is SO dang good. Really comforting, and fairly easy once you skin and cut the squash! 

Ingredients:

1 large buttercup squash, peeled and cut into large chunks

2 cups baby carrots

1 large shallot, cut in half and skins removed

EVOO

Salt

1 tbsp butter

1 tsp fresh thyme leaves

3-4 cups chicken bone broth

1 tbsp maple syrup

1/8 tsp ground nutmeg

1/4 tsp black pepper

1 tsp poultry seasoning

Directions:

1. Preheat oven to 425 and grease two baking sheets. Place squash, carrots, and shallots on the baking sheets, drizzle with EVOO and sprinkle with salt, toss, spread evenly, and roast for 45-60 minutes until browned and softened.

2. When the mixture is cooked, add butter and thyme to a soup pot over medium heat and cook for 2 minutes, stirring often. 

3. Add in squash mixture, broth (start with 2 cups and go from there to your desired consistency), and seasonings. Blend with an immersion blender until smooth and adjust seasonings. 

Kid Friendly Vegetarian Pasta Carbonara, by Cheryl

So this is NOT a carbonara dish, but the sauce is made from eggs, cream cheese, and butter, but has no bacon so that's the name I put with it. My sister-in-law makes this often for her kids and once I tried it I knew it was the best comfort food for me and a yummy dish for the kids! Super easy and delicious! Yum!

Ingredients:

1 box rotini or macaroni

A couple of eggs

Cream cheese

Butter

Salt for taste

Directions:

1) Cook pasta according to box directions.

2) After straining the pasta, mix with the rest of the ingredients until creamy. 

Marinated Flank Steak, by Cheryl

Woah, it has been a hot minute since I've posted! This flank steak marinade is so so good! I got the recipe from my friend who made it for us when we went away for Labor Day weekend. It's super easy, quick to cook, and was gobbled up by the whole family. Yum! 

Ingredients:

1lb flank steak

1/3 cup olive oil

1/3 cup soy sauce

1/4 cup honey

2 tbsp red wine vinegar

1 tsp Montreal seasoning

2 cloves garlic, minced

Directions:

1) Mix all ingredients in a bowl. Pu flank steak in a ziplock bag. Pour contents of bowl into bag. Make sure all of it is covered. Place in fridge and marinate for at least 6 hours or preferably overnight. 

2) Take out steak at least 30 minutes before cooking. Cook on the grill for five minutes each side. Let rest five minutes. 

Nasi Goreng, by Diane

 

Nasi Goreng was my most favorite dish in Indonesia, a staple at most places. I ate it every day, and if you know me I like to taste EVERYTHING so this was an anomaly for sure- it was just so dang delicious!! I learned to cook it at a little tiny warung (an indonesian restaurant) that was basically a bamboo tent with a roof on an island called Gili Air, and it was my local spot each day. After the third day in a row, the chef offered to teach me how to make it, and I gladly accepted! It's pretty easy to throw together, and *almost* as good as in Indonesia...

Note: to make this last for the week's dinners I used 1.25 lbs chicken, 1 lb shrimp, 4 eggs, and 6 cups rice

Ingredients:

1/2 lb chicken, cubed

1 inch fresh turmeric, minced

4 cloves garlic, minced

2 tbsp butter

2 tbsp palm oil

1/2 lb shrimp, cleaned and tail off

1 medium white onion, finely chopped

1 egg

4 cups cooked white rice

1 shake white pepper

1 tbsp oyster sauce

1 tsp each salty soy sauce (our regular soy sauce), king sauce (fermented soy sauce), fish sauce, worcestershire sauce, sweet soy sauce 

6 large green onions, chopped (use green and white parts)

1 tbsp white sugar

Optional: shrimp chips

Directions:

1. Marinate chicken cubes in turmeric and 1 clove minced garlic for a few hours.

2. Heat a large wok on high, when hot add butter and oil. Add chicken and cook until the outside turns white.

3. Add in the shrimp, cook until just opaque.

4. Add in the egg and don't stir for one minute, then stir until fully cooked.

5. Add in onion and remaining 3 cloves of minced garlic, stir for 1 minute.

6. Reduce heat to low, add in rice, sauces, and pepper. Stir well.

7. Add in green onions and sugar, stir and adjust for taste.

8. Serve by packing the mixture into a bowl, then flipping over on a plate. Serve with shrimp chips on the side for scooping!