You'll feel smart making this super-easy side dish or dessert. Enjoy chunks of tender, cinnamon-scented apples sweetened with raisins and a bit of sorghum or other sweetener. It smells as good as apple pie, but with fewer calories and a lot less work.
This variation on home-made apple sauce uses what Kate Heyhoe calls "passive boiling" in her indispensable Cooking Green: The New Green Basics Cookbook. I think of it as "coasting." Bring food to a boil in a covered pot, boil for a minute or two if needed, then turn off the burner. Let the pot rest undisturbed. The liquid cools slowly, cooking the food as it goes.
The way Kate describes it, it's not only smart but downright spiritual:
The Zen of the Green Flame = Do nothing.
You've created the energy. Now let it do the work.
This technique is helping me with my new resolution to make everyone happier by serving lunch at noon instead of just starting to think about it then. I take a break around 10:30, get lunch ready, and then work for another hour. By noon, the apples are perfectly tender. Because there the burner is only on for the bare minimum, I save money and reduce my carbon footprint, too.