While I am not spending a lot of time in the kitchen I am managing quite well after the first carpal tunnel surgery…that is to say I am doing the best that I can and grab Michael for a tough task here and there that requires two hands.  Slicing and dicing veggies for a pasta salad comes to mind first and then operating the apple wedger which took him about 4 minutes to accomplish.  Needless to say I am employing every fancy or reliable appliance and utensil in sight.  Today the Ninja cooker for apple sauce, yes unpeeled apples that I might put through the food mill when it has finished cooking and cooled off.

Last night we made a simple pasta salad, fresh tomatoes, cucumbers, green onions, chopped red, green, yellow, orange peppers and finally good old Good Seasons packaged salad dressing, this time the Balsamic version.   I simmered spicy Italian sausage in 1 cup Pinot Grigio for 7 minutes on low heat, turning to cook evenly.  Michael grilled the sausages while I prepared a tray of roasted peppers, tomatoes and onions seasoned with Fresh basil leaves and a sprinkle of Slap Ya Mama seasoning.

 

Slow Cooker Apple Sauce

8 – 10 wedged apples, 6 granny’s and 2 Fuji’s
2 tablespoons pure maple syrup
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
pinch of cloves
a couple pinches of nutmeg
juice of one Meyer lemon and a bit of zest 3/4 cup water or apple juice

Toss apples and place in slow cooker, cover cook on high 4 hours.  I found that the wedge peels floated off and easy to pluck out of the sauce.  You can blend with a stick blender and if you want a smoother apple sauce then run through a food mill.  Ready for anything That I use it for this weekend…