Last night I had NO meetings or exercise class, so I went home and got down to business. The business of cooking! My lovely fiancee Matthew went to the grocery store for me earlier in the week, so I had all of my ingredients. First I started with a new potato salad that does not require mayo (eeewww! I hate mayo, especially when I have to handle it) then I made homemade applesauce.
Potato Salad with Sherry Vinegar, Chives & Bacon
Serves 4-6
2 pounds baby red potatoes, scrubbed and sliced into 1/2-inch thick rounds
2 slices thick-cut bacon, minced
1 tablespoon whole grain mustard
1 tablespoon sherry vinegar ( I did not have this so I used 1/2 T. vinegar)
2 tablespoons extra-virgin olive oil
1/4 cup snipped chives Bring a pot of water to a boil.
Salt the water generously, add thepotato rounds and cook until the potatoes are just tender. Meanwhile, add the minced bacon to a dry skillet over medium heat; cookuntil the bacon is browned. Transfer the bacon to a paper towel todrain. In a large bowl, whisk together the mustard, vinegar, oil andbacon. Drain the potatoes and add to the vinaigrette, along with almost all ofthe snipped chives. Toss until the potatoes are well coated and havesoaked up all the vinaigrette. Transfer to a platter and scatter theremaining snipped chives on top. Serve warm, at room temperature orcold (allow the salad to cool to room temperature before refrigeratingit).
Applesauce in Crockpot
Makes 8-10 servings
8 apples, peeled, cored, and cut into chunks or slices (6 cups)
1 tsp cinnamon
1/2 cup water
1/2 cup sugar
1. Combine all ingredients in slow cooker.
2. Cook on low 8-10 hours, or high 3-4 hours.
I left the skin on my apples, because most of the nutrients are in the skin. Then I put in 1/2 the amount of sugar it called for and a bit more water. This is great b/c your house does not get heated up during the summer months by a crockpot! I recommend you try both of these recipes.
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