Emeril's Szechuan Spareribs-Shortcuts!

Ummm....you should make these! They are so delicious and will inspire your significant other to post sweet things about you on Facebook. Recipe can be found here. I highly suggest cutting down the five hour cook time to two hours with some shortcuts.

Short Cuts

-Completely make the sauce. Add the honey and sesame oil when you mix it all together.

-When the ribs were finished boiling, I added the sauce and stuck them in the fridge. 

-I let the ribs sit in the fridge while I whipped up some Potato Salad.

-I coated them with a brush before broiling for 5mins. 

I then took them out, added more sauce and broiled for another 5mins. 

Quick and Easy Applesauce

        My father has started a tradition of bringing me seasonal fruit from Randall's Farm and Greenhouse. He usually brings a big box of ripe fruit that my husband and I dig right into. Last summer, Dad brought peaches and we chopped them up together and stuck them in the freezer in a couple giant Ziploc Bags. I eventually made Peach Jam with hints of ginger and mint. It was a riff one of Carrol Luna's recipes.

    This time my Dad brought apples. Macintosh apples to be exact. I was eating two to three apples a day when my husband and I started talking about pies or other ways to preserve these lovelies. I thought about homemade applesauce. As a kid I ate applesauce ALL the time as a snack or lunch side. I've never made it myself, save for that Sunday School class in fourth grade. I remember the huge pot steaming and then getting to eat warm applesauce out of a Dixie cup. In my memory it seemed like a big production. But I did some research and came up with this quick and hopefully healthy applesauce! No sugar or canning required.

Quick and Easy Applesauce

    What you'll need EDIBLE:

3-4 pounds of apples

1 1/2 cups Water

1 Lemon (Juice and Peels)

1 teaspoon Cinnamon

1/4 teaspoon Salt

 What you'll need TOOLS:

Knife

Apple Corer

Vegetable Peeler

Large Pot 

Measuring Cup

Potato Masher

Canning Jars or other Containers 

 1~ Wash, Peel and Core the apples. I didn't completely peel each apple. Isn't the skin where all the nutrients are at??

2~ Peel a Lemon so you get at least 2 long strips of lemon peel.

 3~ Add Apples, lemon peel, water, cinnamon and salt to the pot. Add the Juice from about half a lemon.

4~ Boil the apples for about 20-30 minutes or until soft and broken down. I stirred the pot a few times to gives apples on top a chance to simmer on the bottom of the pot!

Bunny Tip - I'm often rushing a project and I was even rushing this sauce! I started the boiling process before all the apples were cored and thrown in the pot. This created a chunkier sauce and we really like it! The apples boil down to sauce quite quickly and you will really notice the change. You should start to see a lovely pink sauce.

5~ Remove the Lemon peels and Apple skin with tongs if desired.

6~Mash!     (My husband helped out on this step!)

7~ Let cool and store.

We were out of canning jars, so we decided to freeze the sauce in small containers that are individual portion sizes.We did freeze one large container for Hanukkah this year!

Ways to enjoy applesauce~

Hot or Cold

All by Itself

with Ice Cream 

as a Snack

with Pork Chops

in Vegan Brownies

with Latkes