Autumn

I love autumn and the wonderful things that accompany it: wearing my boots that have been tucked away for 6 months, drinking warm tea after a chilly bike ride home from class, my annual trip to the apple orchard to pick honey crisp apples, buying locally grown squash at the farmers market, crisp golden leaves on the trees and the excuse to make all things pumpkin related in the kitchen. Maybe I shouldn't tell you I have already managed to make pumpkin soup, pumpkin muffins, pumpkin mousse, pumpkin creme brulee, pumpkin cookies, pumpkin lattes, and this weekend I'm making pumpkin frozen yogurt? I might turn into a pumpkin soon, my skin isn't turning orange, yet...
Not only do I  have a slight obsession with pumpkins, I also love all things apple. This morning I found a great recipe for applepie oatmeal on Pintrest (more on this new obsession later) and decided to try a new spin on my daily oatmeal routine.  As I was cooking this oatmeal, I decided to write this post on apples and provide you with not ONE but TWO apple recipes.  As I type this, the rays of the autumn sun are beaming through my window and the golden leaves of the maple tree in my yard are blowing gently in the breeze.  In a few weeks, it will be cold and snowy, so I'm soaking it all in now.

Recipe #1
Apple Pie Oatmeal:
Ingredients:

1 apple, cored and chopped (skins on)
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Topping: maple syrup, brown sugar or splash of milk

Bring the water to a boil in a small saucepan. Then add the oats, apple, cinnamon, and nutmeg. (I ground my own nutmeg that I purchased fresh from the CoOp, oh yessss.) Adjust the heat to low and let simmer for 2-3 minutes.  Transfer to a bowl and add whatever  you desire to the top- I like a splash of milk and some brown sugar. 

Apple Pie Oatmeal

Now for recipe #2: applesauce.  I made this way back in September with my Mama but plan to make another batch this week.  Kelly brought home a gigantic bag of apples from a friend's apple tree and it didn't take us long to come to a group consensus to make applesauce.  It was still warm outside, we peeled and sliced apples on the screen porch while the sun set.  I hope there are many more evenings similar to this in my future. 

I should preface this recipe by saying I do not eat store-bought applesauce...I only like to eat it when it is made to my liking: no added sugar and TONS of cinnamon.  Call me picky, I don't mind.  
And now that I am about to type this "recipe," I am realizing it really isn't a recipe.  It is so very simple, just like the oatmeal above.  Sometimes, simple is best.

Applesauce

Ingredients

Apples (everyone has their own preference as to what variety they like)

Water

Cinnamon

Cloves

Directions
Simply peel and slice as many apples as you desire, I usually use 8-10. (When my Mom and I made it last time, we used at least 20 apples but we made a large batch) Add apples and spices to a large saucepan, along with a bit a water (I usually start with 1/4 cup).  Cook apples on medium high until the apples start to become soft.  Turn heat to low and let apples simmer until it is the consistency of applesauce (you may have to add more water while the sauce is simmering).  Once apples have cooked down, remove from the heat and allow enough cooling time before refrigerating. Of course, I always enjoy a bowl of applesauce fresh off the stove, while its still warm.

heavenly hummus

I must admit that a few years ago, I thought hummus was a bit bizarre.  I did not understand why my family spread it on crackers, veggies and sandwiches when there was good old ranch dressing.  My relationship with hummus has since changed and I completely understand why my family indulges in this decadent spread.  It is now one of my favorite things to keep on hand! 
There are many different varieties of hummus available including garlic, artichoke, roasted red pepper, greek olive, and of course the plain favor. Each one is better than the next and I often spend too much time debating over which flavor to buy from the store.  My favorite brands are Sabra and Athenos, each grocery store stocks different brands.  Hummus is made from chickpeas (also known as garbanzo beans) and originated in the Middle East.  It is traditionally served on pita, flatbread, or falafel. I am at home for winter break and despite the fact that I am not enrolled in classes right now, I am learning something everyday.  Today my Mother taught me how to make my very own hummus.  I am as happy as can be and amazed at how effortless this process truly is!  Making homemade hummus allows you to control exactly what goes into your dip.  You can eliminate the added fat and preservatives which are often found in the store bought kind, creating a truly healthy snack.  It is more costly to buy it premade and after today, I can say it tastes better homemade.  Then again, what doesn't?!  There is a catch to this recipe-you need a food processor, but this provides one more reason that a FP will be my next kitchen appliance investment.

Homemade Hummus
1-15 oz. can chickpeas (drained)
Juice from 1/2 of a fresh lemon (use a citrus reamer)
1 tsp ground cumin
1/4 cup olive oil
Kosher salt to taste
Any additional flavor you desire--today we added 4 cloves fresh garlic.  You could also add peppers, cilantro, olives etc.
Add all ingredients to a food processor and pulse until combined. Chill in the refrigerator for up to a week and a half.  Enjoy on sandwiches, gluten free crackers, grilled cheese, fresh carrot sticks, sliced red/yellow/green peppers, radishes, cucumbers, spread it on sliced deli turkey and make mini roll ups....get creative!

Chickpeas in the food processor

Fresh lemon juice is key, use a citrus reamer for easy juicing

I have to give my Mother credit for taking this picture of me during my cooking lesson

Adding olive oil to the mix

The finished product, of course it would look better in a pretty bowl, but I couldn't resist eating it straight out of the processor!