Beth Cato's Blog, page 140
September 18, 2013
Bready or Not: Overnight Crock Pot Apple Butter
There's something about apples and autumn. For me, it's a seasonal association as strong as pumpkin--maybe more so, because as I kid I didn't like the taste of pumpkin, but I've always loved apples.
So, if you have an apple tree or a good sale at the store, what do you do with them? Make apple butter! Everything's better when you add butter to the name, right?
I cobbled this recipe together from a bunch of different sources. Some went way overkill with sugar. I read the comments of other cooks and cut things down. I wanted apple butter that was sweet but let the natural sweetness of the fruit shine through--and was also lower in calories.
This apple butter keeps very well in a tightly sealed container in the fridge for a few weeks. I also like to measure out a few cups and place them in quart-size freezer bags. Compress the air and flatten the apple butter, and then the bag stores easily in the freezer. When you're ready, just thaw in the fridge and keep it well sealed.
What can you do with apple butter? Well, you can dollop it on top of bread or oatmeal like you would jam or jelly, or use it with pork chops or chicken, or use it as an ingredient in muffins, bread, bars, pies, cakes, etc. I've also used it as a substitute for apple sauce in recipes.
Also, it's really good just to eat off the spoon. Seriously.
Overnight Crock Pot Apple Butter
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup apple cider
1 Tablespoon cinnamon
1/4 teaspoon ground cloves
sprinkling of cardamom
3 pounds of apples [use a variety, at least 3 kinds--it creates more complex flavor]
1) Core your apples. Leave the peels on. Cut apples into chunks.
2) Combine all the ingredients in a large crock pot and stir everything together. Cover and cook on low for ten hours, or until apples are very tender.
3) If you have an immersion blender, use it to blend apples completely so that no chunks remain.
If not, carefully ladle hot apples into a blender and puree. Place apples back in crock pot.
4) Continue to cook the apples, uncovered, on high for 1.5 hours or until the mixture is thick. Be sure to stir occasionally. When desired thickness is achieved, turn off the slow cooker and let the apple butter sit for one to two hours to cool.
Keeps well tightly sealed in the refrigerator, or can be frozen in freezer bags or jars.
OM NOM NOM.
So, if you have an apple tree or a good sale at the store, what do you do with them? Make apple butter! Everything's better when you add butter to the name, right?
I cobbled this recipe together from a bunch of different sources. Some went way overkill with sugar. I read the comments of other cooks and cut things down. I wanted apple butter that was sweet but let the natural sweetness of the fruit shine through--and was also lower in calories.
This apple butter keeps very well in a tightly sealed container in the fridge for a few weeks. I also like to measure out a few cups and place them in quart-size freezer bags. Compress the air and flatten the apple butter, and then the bag stores easily in the freezer. When you're ready, just thaw in the fridge and keep it well sealed.
What can you do with apple butter? Well, you can dollop it on top of bread or oatmeal like you would jam or jelly, or use it with pork chops or chicken, or use it as an ingredient in muffins, bread, bars, pies, cakes, etc. I've also used it as a substitute for apple sauce in recipes.
Also, it's really good just to eat off the spoon. Seriously.
Overnight Crock Pot Apple Butter
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup apple cider
1 Tablespoon cinnamon
1/4 teaspoon ground cloves
sprinkling of cardamom
3 pounds of apples [use a variety, at least 3 kinds--it creates more complex flavor]
1) Core your apples. Leave the peels on. Cut apples into chunks.
2) Combine all the ingredients in a large crock pot and stir everything together. Cover and cook on low for ten hours, or until apples are very tender.
3) If you have an immersion blender, use it to blend apples completely so that no chunks remain.
If not, carefully ladle hot apples into a blender and puree. Place apples back in crock pot.
4) Continue to cook the apples, uncovered, on high for 1.5 hours or until the mixture is thick. Be sure to stir occasionally. When desired thickness is achieved, turn off the slow cooker and let the apple butter sit for one to two hours to cool.
Keeps well tightly sealed in the refrigerator, or can be frozen in freezer bags or jars.
OM NOM NOM.
September 15, 2013
Sunday Quote listens to a sleeping cat purr
"Every hour you spend writing is an hour not spent fretting about your writing." ~Dennis Palumbo
September 13, 2013
CAUTION: WRITER AT WORK
BEWARE. An author in the midst of revisions is a dangerous beast. An author may:
- awaken at ungodly hours of the morning
- forget how to speak, engage in glossolalia, or adapt the language of a different species, i.e. snarls and growls
- develop an uncontrollable twitch around the eyes
- punch door-to-door salesmen in the face
- nurse caffeinated beverages the way a shipwreck survivor regards fresh water
- lock and barricade office doors
- eat Ghirardelli milk chocolate chips for therapeutic purposes
- announce to significant others, "Guess you're feeding yourself"
- experience altered personalities, i.e. a goody-two-shoes begins dropping f-bombs [possibly between snarls]
- may be incapable of operating dangerous appliances such as ovens, scissors, or doorknobs
- squeal at random moments and utter phrases like, "YES! That's good!"
One of these isn't true. I'll let you guess which one.
- awaken at ungodly hours of the morning
- forget how to speak, engage in glossolalia, or adapt the language of a different species, i.e. snarls and growls
- develop an uncontrollable twitch around the eyes
- punch door-to-door salesmen in the face
- nurse caffeinated beverages the way a shipwreck survivor regards fresh water
- lock and barricade office doors
- eat Ghirardelli milk chocolate chips for therapeutic purposes
- announce to significant others, "Guess you're feeding yourself"
- experience altered personalities, i.e. a goody-two-shoes begins dropping f-bombs [possibly between snarls]
- may be incapable of operating dangerous appliances such as ovens, scissors, or doorknobs
- squeal at random moments and utter phrases like, "YES! That's good!"
One of these isn't true. I'll let you guess which one.
September 11, 2013
Bready or Not: Butternut Squash & Chickpea Salad with Almond Butter Dressing
If you just looked at the name of this recipe and had question marks pop up above your head, I totally understand. That was my reaction, too. It seems like a weird combination, but it totally works. I can testify to that because I discovered this in fall 2012 and probably made it twice a month all the way through winter, as long as I could get butternut squash on sale.
Really, I fell in love with roasted butternut squash. This dish just makes it into a more balanced, higher protein meal--three meals, to be exact. This is something my husband won't eat. It's ALL MINE. Bwa ha ha! So I make it, divide it into three Gladware containers (each ends up being 11-12 ounces), and have my lunch for the next three days.
The original version of this recipe uses tahini; sorry, I just can't spend that much for a jar of nut butter! Almond butter works just fine for me, though you can use any nut butter you want, really. I find that I can get about 6 servings (about 2 teaspoons each, roughly) out of a batch of dressing (i.e. I make the squash recipe twice) and it keeps well in the fridge for a couple weeks, though the nutty flavor decreases with time and the lemon grows stronger. This doesn't bother me, and it would be something easily remedied by beating in a little more nut butter.
It's fun to mix out the toppings, too. I usually grow parsley and cilantro in my fall garden, and both work well coarsely chopped up to top the salad. Dry herbs also work. In addition, it's fun to add a little crunch to the top. Pepitas are my favorite, though sunflower seeds and sliced almonds are fabulous, too!
If you love butternut squash as much as I do, seriously, give this a try. If you're intimidated by cutting a squash, here are some great tips!
Butternut Squash and Chickpea Salad with Almond Butter Dressing
modified fromSmitten Kitchen
For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 garlic clove, minced
sprinkling of ground allspice (optional)
sprinkling of nutmeg (optional)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 cup coarsely chopped fresh cilantro or parsley
Pepitas or other seeds
For almond butter dressing:
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred almond butter (or other nut butter)
2 tablespoons water
2 tablespoons olive oil, plus more to taste
1) Preheat the oven to 425°F.
2) In a large bowl, combine the butternut squash, garlic, spices of choice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
3) Meanwhile, make the dressing:
In a small bowl, whisk together the garlic and lemon juice. Add the almond butter, and whisk to blend. Add the water and olive oil, whisk well (it will be lumpy at first), and taste for seasoning. The sauce should have plenty of nutty flavor, but also a little kick of lemon. Add more water if you need to thin it out.
Note that you don't want to combine the dressing and salad until right before you eat them. Keep the leftovers stored separately.
4) To assemble the salad, combine the squash, chickpeas, and cilantro or parsley in a mixing bowl.
Add the dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
5) If you're heating a small portion of leftovers, place the salad in a microwavable bowl. Heat for 45 seconds. Add about two teaspoons of dressing. Heat for about another 40 seconds. Stir. Add seeds or nuts.
OM NOM NOM.
Really, I fell in love with roasted butternut squash. This dish just makes it into a more balanced, higher protein meal--three meals, to be exact. This is something my husband won't eat. It's ALL MINE. Bwa ha ha! So I make it, divide it into three Gladware containers (each ends up being 11-12 ounces), and have my lunch for the next three days.
The original version of this recipe uses tahini; sorry, I just can't spend that much for a jar of nut butter! Almond butter works just fine for me, though you can use any nut butter you want, really. I find that I can get about 6 servings (about 2 teaspoons each, roughly) out of a batch of dressing (i.e. I make the squash recipe twice) and it keeps well in the fridge for a couple weeks, though the nutty flavor decreases with time and the lemon grows stronger. This doesn't bother me, and it would be something easily remedied by beating in a little more nut butter.
It's fun to mix out the toppings, too. I usually grow parsley and cilantro in my fall garden, and both work well coarsely chopped up to top the salad. Dry herbs also work. In addition, it's fun to add a little crunch to the top. Pepitas are my favorite, though sunflower seeds and sliced almonds are fabulous, too!
If you love butternut squash as much as I do, seriously, give this a try. If you're intimidated by cutting a squash, here are some great tips!
Butternut Squash and Chickpea Salad with Almond Butter Dressing
modified fromSmitten Kitchen
For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 garlic clove, minced
sprinkling of ground allspice (optional)
sprinkling of nutmeg (optional)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 cup coarsely chopped fresh cilantro or parsley
Pepitas or other seeds
For almond butter dressing:
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred almond butter (or other nut butter)
2 tablespoons water
2 tablespoons olive oil, plus more to taste
1) Preheat the oven to 425°F.
2) In a large bowl, combine the butternut squash, garlic, spices of choice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
3) Meanwhile, make the dressing:
In a small bowl, whisk together the garlic and lemon juice. Add the almond butter, and whisk to blend. Add the water and olive oil, whisk well (it will be lumpy at first), and taste for seasoning. The sauce should have plenty of nutty flavor, but also a little kick of lemon. Add more water if you need to thin it out.
Note that you don't want to combine the dressing and salad until right before you eat them. Keep the leftovers stored separately.
4) To assemble the salad, combine the squash, chickpeas, and cilantro or parsley in a mixing bowl.
Add the dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
5) If you're heating a small portion of leftovers, place the salad in a microwavable bowl. Heat for 45 seconds. Add about two teaspoons of dressing. Heat for about another 40 seconds. Stir. Add seeds or nuts.
OM NOM NOM.
September 8, 2013
Sunday Quote likes Steinbeck because he spoke up for the Okies like her grandpa
"In utter loneliness a writer tries to explain the inexplicable... The writer must believe that what he is doing is the most important thing in the world. And he must hold to this illusion even when he knows it is not true." ~John Steinbeck
September 7, 2013
Hello, I'm a Contracted Author
The editorial letter for Clockwork Dagger has landed. That's the top priority for the next while. Therefore, I'll be mostly dropping off LiveJournal and other social media for a while (though some procrastinating posts/tweets are to be expected, just not replies to All the Things as usual).
I do have Wednesday Bready or Not and Sunday posts scheduled for about the next two months. I wouldn't want to leave you guys without some evilly tempting recipes, especially at the pumpkin and maple time of year.
Wish me luck, and caffeine, and tranquilizers.
I do have Wednesday Bready or Not and Sunday posts scheduled for about the next two months. I wouldn't want to leave you guys without some evilly tempting recipes, especially at the pumpkin and maple time of year.
Wish me luck, and caffeine, and tranquilizers.
September 6, 2013
Worldcon 2013 Recap
I've been home for a few days now, and I'm still struggling to put into words how amazing an experience it was. It was about writing and industry, but more than that it was about friendship. It was taking really good friends and passing acquaintances from online and founding deeper relationships that I hope will last forever and ever.
Three of us formed a Codex Cookie Brigade. We brought cookies to the people! No one was allowed to suffer from low blood sugar. We handed out cookies in hotel lobbies, in hallways during late night parties, and to entire cram-packed elevators. Want to make friends? Offer them cookies. Even the people who said no--we gotta bring gluten-free cookies next time--walked away smiling.
My sister-in-law and her boyfriend came for the weekend, and got to be included in all sorts of shenanigans. It was a happily geeky family reunion.
There were a gazillion amazing authors present. George R. R. Martin didn't kill me. I was introduced many SMoFs (Secret Masters of Fandom). I met Jo Walton and managed not to gush over how much I liked Among Others. I had my first in-person acceptance for an anthology, which was freaking awesome.
Two highlights:
I spoke with Gail Carriger and told her how much I enjoyed her books and that they inspired me to write steampunk, and that I now had a two-book deal. She was delighted and said I was her first "book baby." She was such a pleasant and impeccably dressed person. She'll be at a con near Phoenix next year, and I do hope we get more time to talk.
If you read any interview with me that asks about my favorite authors, I always say, "Elizabeth Moon." Not only is she an amazingly prolific writer across space opera and fantasy, but she's also the mom of an autistic child. On an online community a few years ago, right after Critter was diagnosed, Elizabeth offered me helpful advice on more than one occasion. One of my big goals of the con was to tell her how deeply she inspired me as a writer and a mom. I did that at her kaffeeklatsch--and I managed not to cry!
The staff at the Marriott Rivercenter was incredibly friendly. I did find the con layout confusing because it covered so much terrain spread over multiple levels. I've never been a party person, but I did stay up late and roam the room parties and had a blast... but being the way I am, I had almost no alcohol, instead indulging in massive quantities of British cheese, marzipan, Finnish caramels, Kansas City BBQ, bumpy cake from Detroit, and poutine. Yes, poutine. My first time to try the Canadian staple was in San Antonio, Texas. They don't call it Worldcon for nothin'. (Why the variety of foods, you ask? Many of these places are bidding to host future cons, and they woo people with food. I like being wooed in this manner.)
There have been a lot of other Worldcon summary posts about the lack of diversity. This was something I noticed, too. Most of my experiences with larger cons has been of the anime or comic variety, which is a much younger and colorful demographic. I was honestly surprised at how the Worldcon attendees skewed toward white hair and Hoverounds. Everyone was super nice. The only rude people I encountered were not in the con, but out on the Riverwalk--seriously, tourists, you do not need to walk four abreast on a narrow sidewalk!
I really want to meet my Worldcon friends again. London next year would be lovely but I wouldn't want to go just for the con, and that means it's an issue of time and money. However, Spokane won their bid for the 2015 Worldcon, and that is a definite possibility.
The Cookie Brigade must ride (elevators) again!
Three of us formed a Codex Cookie Brigade. We brought cookies to the people! No one was allowed to suffer from low blood sugar. We handed out cookies in hotel lobbies, in hallways during late night parties, and to entire cram-packed elevators. Want to make friends? Offer them cookies. Even the people who said no--we gotta bring gluten-free cookies next time--walked away smiling.
My sister-in-law and her boyfriend came for the weekend, and got to be included in all sorts of shenanigans. It was a happily geeky family reunion.
There were a gazillion amazing authors present. George R. R. Martin didn't kill me. I was introduced many SMoFs (Secret Masters of Fandom). I met Jo Walton and managed not to gush over how much I liked Among Others. I had my first in-person acceptance for an anthology, which was freaking awesome.
Two highlights:
I spoke with Gail Carriger and told her how much I enjoyed her books and that they inspired me to write steampunk, and that I now had a two-book deal. She was delighted and said I was her first "book baby." She was such a pleasant and impeccably dressed person. She'll be at a con near Phoenix next year, and I do hope we get more time to talk.
If you read any interview with me that asks about my favorite authors, I always say, "Elizabeth Moon." Not only is she an amazingly prolific writer across space opera and fantasy, but she's also the mom of an autistic child. On an online community a few years ago, right after Critter was diagnosed, Elizabeth offered me helpful advice on more than one occasion. One of my big goals of the con was to tell her how deeply she inspired me as a writer and a mom. I did that at her kaffeeklatsch--and I managed not to cry!
The staff at the Marriott Rivercenter was incredibly friendly. I did find the con layout confusing because it covered so much terrain spread over multiple levels. I've never been a party person, but I did stay up late and roam the room parties and had a blast... but being the way I am, I had almost no alcohol, instead indulging in massive quantities of British cheese, marzipan, Finnish caramels, Kansas City BBQ, bumpy cake from Detroit, and poutine. Yes, poutine. My first time to try the Canadian staple was in San Antonio, Texas. They don't call it Worldcon for nothin'. (Why the variety of foods, you ask? Many of these places are bidding to host future cons, and they woo people with food. I like being wooed in this manner.)
There have been a lot of other Worldcon summary posts about the lack of diversity. This was something I noticed, too. Most of my experiences with larger cons has been of the anime or comic variety, which is a much younger and colorful demographic. I was honestly surprised at how the Worldcon attendees skewed toward white hair and Hoverounds. Everyone was super nice. The only rude people I encountered were not in the con, but out on the Riverwalk--seriously, tourists, you do not need to walk four abreast on a narrow sidewalk!
I really want to meet my Worldcon friends again. London next year would be lovely but I wouldn't want to go just for the con, and that means it's an issue of time and money. However, Spokane won their bid for the 2015 Worldcon, and that is a definite possibility.
The Cookie Brigade must ride (elevators) again!
September 4, 2013
Bready or Not: Nutella & Sea Salt Fudge
"Oh, fudge!"
"Fudge" is used as a substitute for profanity, and I don't think it's just because the first two letters are the same. Let's put it bluntly: fudge is evil. It gets you in trouble.
It's chocolate, but more. The flavors can be mixed up easily. The texture is smooth and creamy. Some people can't stop eating potato chips because "you can't eat just one." I think that same argument applies to fudge. Yeah, it's rich. What, that's supposed to satisfy me with one bite? If only!
Nutella is good stuff. My son has Nutella on sandwiches every day, so it's a staple in my cupboard. Since this fudge already has strong chocolate, the Nutella acts to mellow things out and it also does a lot for the texture. It's smooooooth.
The sea salt brings out the complexities in the chocolate. Geez, that sentence looks awfully pompous, but it's the truth. This is why I now like to sprinkle sea salt on my chocolate chip cookies. Salt and chocolate are fantastic together. If I were to write fan fiction about it, I'd be all, "Chocolate X Salt OTP!!!!" (That's One True Pairing.)
Chocolate X Salt OTP in my mouth.
Nutella and Sea Salt Fudge
from Cookin Canuck
Ingredients
To grease pan:
1 Tb butter, or nonstick cooking spray
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
8 ounces bittersweet (60%) chocolate chips
1 cup Nutella (chocolate-hazelnut spread), room temperature
3 Tb unsalted butter, room temperature
1/2 teaspoons (approximately) sea salt
1) Spray or grease the bottom and sides of an 8- by 8-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2) In a double boiler, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.
3) Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
4) Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
OM NOM NOM.
"Fudge" is used as a substitute for profanity, and I don't think it's just because the first two letters are the same. Let's put it bluntly: fudge is evil. It gets you in trouble.
It's chocolate, but more. The flavors can be mixed up easily. The texture is smooth and creamy. Some people can't stop eating potato chips because "you can't eat just one." I think that same argument applies to fudge. Yeah, it's rich. What, that's supposed to satisfy me with one bite? If only!
Nutella is good stuff. My son has Nutella on sandwiches every day, so it's a staple in my cupboard. Since this fudge already has strong chocolate, the Nutella acts to mellow things out and it also does a lot for the texture. It's smooooooth.
The sea salt brings out the complexities in the chocolate. Geez, that sentence looks awfully pompous, but it's the truth. This is why I now like to sprinkle sea salt on my chocolate chip cookies. Salt and chocolate are fantastic together. If I were to write fan fiction about it, I'd be all, "Chocolate X Salt OTP!!!!" (That's One True Pairing.)
Chocolate X Salt OTP in my mouth.
Nutella and Sea Salt Fudge
from Cookin Canuck
Ingredients
To grease pan:
1 Tb butter, or nonstick cooking spray
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
8 ounces bittersweet (60%) chocolate chips
1 cup Nutella (chocolate-hazelnut spread), room temperature
3 Tb unsalted butter, room temperature
1/2 teaspoons (approximately) sea salt
1) Spray or grease the bottom and sides of an 8- by 8-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2) In a double boiler, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.
3) Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
4) Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
OM NOM NOM.
September 1, 2013
Sunday Quote loves cookie dough
"Fiction is about everything human and we are made out of dust, and if you scorn getting yourself dusty, then you shouldn’t try to write fiction. It’s not a grand enough job for you." ~Flannery O'Connor
August 30, 2013
2012 Bready or Not Autumn Round-Up
I'm at Worldcon today, so I'm throwing some delicious recipes your way.
Last year I did the full autumn theme on Bready or Not through October and November. I'm preparing to do the same this year starting in mid-September, drawing on more fall influences like butternut squash, apple, and maple.... and a good measure of pumpkin again, too. Because pumpkin is awesome.
Here's what I posted last year:
Pumpkin chocolate chip brownies
Pumpkin-applesauce bundt cake
Candy corn cookies
Halloween party bundt cake (cake mix)
Pumpkin pie
Pumpkin cranberry breakfast cookies
Pumpkin roll bars
Pumpkin spice smoothie
Do you have some favorites from this list? Let me know!
Last year I did the full autumn theme on Bready or Not through October and November. I'm preparing to do the same this year starting in mid-September, drawing on more fall influences like butternut squash, apple, and maple.... and a good measure of pumpkin again, too. Because pumpkin is awesome.
Here's what I posted last year:
Pumpkin chocolate chip brownies
Pumpkin-applesauce bundt cake
Candy corn cookies
Halloween party bundt cake (cake mix)
Pumpkin pie
Pumpkin cranberry breakfast cookies
Pumpkin roll bars
Pumpkin spice smoothie
Do you have some favorites from this list? Let me know!
