snow white and apple chips!

The snow has been falling all evening. In a fit of productivity and cleaning it occurred to me that I need to make use of the produce I have. Particularly the two granny apples that I have in my fruit bowl. I'm also craving something sweet that won't add 15 pounds to my waist. The result is an attempt at making apple chips. Sounds easy enough, right?

This recipe is courtesy of the PurpleFoodie.com and simple to follow.

Ingredients:

• 2 apples
• 2 tbsp of sugar
• 1/2 of cinnamon
• 1 tbsp of lemon juice
• 1 cup of very cold water

Directions:

1. Set the oven at it's lowest setting 170 degrees F.

2. Fill a bowl with the water and lemon.

3. Slice the apples (removed seeds and core), placing the slices immediately into the water-lemon mixture. This will prevent your apples from turning brown.

4. Shake off the excess water and place the apple slices on a baking sheet.

5. Combine the sugar and cinnamon. Then sprinkle the mixture over the slices.

6. Put into the oven and bake for 2 hours. Add an hour as necessary, depending on the width of the slices.

butternut squash and apple soup

It's cold outside! I think a new soup would be perfect. After scanning FoodNetwork.com I came across a butternut squash and apple soup that looks yummy and easy.

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 large yellow unions chopped
• 2 tablespoons mild curry powder
• 5 lbs. (2 large) butternut squash
• 4 McIntosh apples
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 cups of water
• 2 cups or apple cider or juice

Directions:

1. Peel the squash, cut it in half, and remove the seeds. Cut the squash into chunks.

2. Peel, core, and quarter the apples.

3. Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

4. Add the squash, apples, salt, pepper, and two cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.

5. Puree your soup. This would work best in a food processor, which I don't have, so I used blenders. Luckily I have two!

6. Pour the soup back into the pot. Add the apple cider or juice. Mix soup and serve hot.

Enjoy!