This is the time of year when apples are so plentiful.
Here is my recipe for applesauce.
Approximately 12 apples
1 tsp cinnamon
Wash and quarter the apples and place in Le Creuset pot over low flame and cover. Once the apples begin to soften add cinnamon and stir. Increase the flame slightly and cover. Stir the apples every five minutes for so until the apples are a mushy consistency.
Process through a foodmill and place mixture in sterilized canning jars. I processed my jars in my canning pot to preserve them.
<img src="https://cookingandcraftsbykim.files.wordpress.com/2014/10/img_3236.jpg" alt="IMG_3236.JPG" class="alignnone size-full"
I was in the mood for pasta tonight and I just decided to use what I had in the house.
This is the recipe
1 lb linguini
2 chorizo sausages – casings removed and sliced into 1/2 pieces
2 washed and sliced leeks (white and light green parts only)
1 large diced tomato
3/4 cups of heavy cream
2 tbsp extra virgin olive oil
salt and pepper to taste
2 tbsps slivered basil for garnish
grated parmesan cheese
Heat olive oil in a sauté pan and add chorizo. Brown for about 10 minutes over medium-low heat stirring frequently. Lower heat and add leeks and cook until just soft and fragrant. Add diced tomatoes and cream and simmer for about 15 minutes until slightly reduced. Season with salt and pepper.
Serve over cooked pasta and sprinkle with basil and parmesan cheese
This is another recipe from Simply Good. The only thing I would change is the amount of brown sugar. I think about one-quarter of the amount called for would be plenty.