Aww, I totally missed it. May was National Strawberry Month, and I really meant to squeeze this recipe in before May ended three days ago. Then again, I’m not actually in the country, so I think I kind of get a pass on being up to speed on the whole “National (insert item here) Month” idea (though June is National Dairy Month, which I can totally get behind–and also, weirdly, National Potty Training Awareness Month? I’m as aware as I want to be on that subject…)
Plus, it seems to me like the entire summer should be called National Strawberry Season. Strawberries are one of those foods that just scream summer. When I think of strawberries and summer, I think of a refreshing poolside snack, sweet strawberry ice cream, and the edible red stripes on the American flag of a Fourth of July dessert. And now, after this recipe, I think…applesauce! Incorporating strawberries into applesauce is a great way to use up those last loner berries you got on mega summer sale that have faded from their grocery store beauty contest-best and are a wee bit too mushy to be featured in your attractive strawberry dessert. After all, in applesauce, everything is supposed to be mushy and mixed! It’s like the meatloaf of snacks.
So if you’d love a new spin on a healthy, whole foods classic or your kids are home for the summer and you need something a little different than the granola bars on repeat at snack time, give this easy strawberry applesauce a try! (And don’t think too hard about that whole “meatloaf of snacks” comment…I promise, it’s really tasty. 😉)
P.S. For more strawberry fun, read my 10 Things You Didn’t Know About Strawberries post!
An easy, refreshing spin on the snack classic!
In a large pot, bring apples, water, and cinnamon stick to a boil over high heat, then reduce heat to medium-low and simmer until apples are tender, about 15 minutes. Mash until chunky.
Add strawberries and cook another 5 minutes. Remove cinnamon stick. Using an immersion blender, puree until the mixture reaches a consistency you like. Remove from heat and stir in sugar to taste.
Serve warm or chill until ready to serve.
Here’s a cooking question for the ages: is it possible to take a classic, tried and true recipe and improve upon it? Is there a quintessentially perfect basic blueberry muffin, for example, or pot roast, and is it a sacrilege to modify them? Or how about a ham and bean soup? As far as I know, Americans have been making ham and bean soup since the Pilgrims landed at Plymouth Rock. (Or at least once they figured out how to not starve–go read Nathaniel Philbrick’s excellent book Mayflower for a lesson on how the Pilgrims were kind of boneheads when it came to agriculture.) Anyway, if not since Plymouth Rock, ham and bean soup has been an American staple at least since the 1980s–I know because there’s a recipe for it in my very own passed-down Better Homes and Gardens “Red and White” cookbook.
Which, come to find out, is now going for 90 bucks on the Internet. Sweet!
If a recipe is in the red and white cookbook, I consider it a classic. But to tell you the truth, last week when I read through the Ham and Bean Soup recipe in the BHG Bible, it just didn’t excite me. It used water instead of broth, had minimal seasonings, and called for dried navy beans when I wanted canned. The one thing that DID match my criteria was that it used a ham bone, which I had saved from our Christmas Ham-fest. Still, that wasn’t enough to give it the pizzazz I was hoping for, so I decided to tempt fate and tinker until I came up with something a bit more interesting. Adding chicken broth, carrots, dry mustard, and nutmeg gave this hearty soup enough flavor to eliminate the need for added salt–always a plus, if you ask me. And cutting out the dried bean soaking time got it from prep to table in under an hour. After two bites, my 7-year-old proclaimed it his new favorite soup of all time.
So, if I dare say it, I think our family has a new classic Ham and Bean Soup. Try it out and tell me if you feel the same.
Ham and White Bean Soup
A hearty soup to warm you from the inside out!
In a large stockpot, heat butter and olive oil over medium heat. Add carrots, celery, onion, and ham bone and saute until vegetables have softened, about 6-8 minutes. Add garlic and saute another 30 seconds.
Add all remaining ingredients and bring to a boil. Lower heat and simmer at least 30 minutes.
Remove ham bone and bay leaves and serve.