Ultimate Apple Guide + Recipes

My favorite time of year also features some of my favorite foods. From pumpkin to squash to apples, I spend a lot of time in my kitchen simmering + baking foods that are both healthy and comforting. I’ll be sharing a bunch of new recipes in the coming weeks, but wanted to rewind to some of our best recipes from the past.

Let’s get to it!

// RECIPES

Apple + Oat Bars

Apple Pie Face Mask

Apple + Cheese Bagel Melt

Apple Pecan Cinnamon Swirl Bread

5-Minute “Baked” Apples

Simple Pleasures: Roasted Apple for 1

15-Minute Homemade Applesauce

Applesauce Coffee Cake

Applesauce (Freezer) Waffles

Cinnamon + Raisin Applesauce Bread

Spiced Ginger Gold Applesauce

Applesauce Biscuits

Apple + Butternut Squash Soup

Apple + Pumpkin Spice Stew

Tips For Awesome Apple Pie

// FREEZING

If you go apple picking or purchase a huge load of apples and plan to make applesauce in bulk, freezing is easy!

1. Let your applesauce cool completely. You may even wish to place it in the refrigerator overnight.
2. Portion into freezer bags or Ball jars. We’re eliminating plastics from our kitchen, which is why I switched to glass. Important: Leave an inch or two of headspace for expansion!
3. Cover and freeze for 6 months to 1 year. Stays good longer if you have a deep freeze or dedicated upright.

What’s your favorite apple recipe? 

And have you tried any of the ones above?

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Crock Pot Veggie Stew

Remember all that progress I wanted to make in the kitchen last weekend? Well . . . we didn't cross a single thing off our to-do list.

But we did add something: A cabinet over the stove.


We use it to store the millions of mixing bowls that I just can't get rid of. Don't get me wrong, I've purged a lot of unnecessary things -- but my mixing bowls all have different purposes!

I feel really thankful to finally be able to do something in our kitchen. But I can't help saying "is it OVER yet?" pretty much any chance I get. One reason I'm so irked is that cooking is impossible. I've read a lot of great things about how you should do kitchen remodels -- and almost all involve setting up a makeshift kitchen elsewhere in the home.

We have no space for that, so I've decided our "mini-kitchen" is the crock pot.


(BOOZY) CROCK POT VEGGIE STEW

I don't need to explain how to make stew in the crock pot. But I'll tell you what we put in our most recent go at it, and maybe you can share some of your own favorite combos with me!

• 2 cooking onions, chopped
• 3 large cloves garlic, minced
• 2 cups chopped delicata squash (skinned and seeded)
• 2 cups canned kidney beans, rinsed
• 2 cups frozen corn
• 2 cups frozen green beans (chopped into smaller bits)
• 1 zucchini (chopped)
• 28 ounces tomato puree
• 12 ounces winter beer (or veggie broth!)
• 1 teaspoon salt
• Pepper to taste
• Smoked paprika, oregano, and thyme -- all to taste

I cooked the onions and garlic in a tablespoon or two of olive oil over medium heat on the stove. Then I put everything into the pot -- stirred -- and cooked on high for 3 hours. I seasoned more till I got it just right (read: I dumped in half a jar of smoked paprika -- hahaha).

Serve with crusty bread + cheese + another brew for good measure. Delicious. And lots of leftovers for lunch.


As I mentioned in the ingredient list, you can certainly substitute veggie broth for beer. I use beer when I'm being lazy/don't have broth/and want to add a variety of flavors. In this case, we used a Sam Adam's Winter Lager -- lots of orange peel, ginger, and cinnamon flavors.

I'll be cranking up the heat in the pot again tonight. What is your favorite crock pot meal? I need ideas beyond our usual Pumpkin Chili!

Pssst: Check out Writing Chapter Three for part II of our quest for a simple holiday. Ada's Christmas list.

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Roasted Sweet Potato Stew

You're in luck. Today, you get TWO recipes all for reading ONE post. These days, I don't often get time to roast veggies. Taking the time was totally worth it in this case. The oven temperature made our kitchen warm and cozy. The time those sweet potatoes, onions, and peppers spent in the oven gave them tons of flavor.

This hearty winter stew lasted two nights in our household. That's a lot of delicious dinner.

ROASTED SWEET POTATO STEW

What you'll need . . .

• 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
• 1 green/yellow/orange/OR red pepper, chopped (I used a frozen bag mix of all -- about 1/2 cup)
• 1/2 large white onion, sliced
• 3 large cloves of garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon coarse Kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon Fenugreek
• 1 can (15 ounces) Canelli beans, drained and rinsed
• 1 can (15 ounces) low sodium veggie broth
• 1 large can (32 ounces) whole tomatoes, drained and rinsed
• 1 tablespoon cilantro (I only had dried on hand, I would have preferred fresh)

Method . . .

1. Preheat your oven to 450 degrees F. Line a large cookie sheet with aluminum foil. Set aside.
2. In a large bowl, pour in your olive oil, salt, pepper, and Fenugreek.
3. Once you have your sweet potatoes and peppers chopped, your onions sliced, and your garlic minced, toss all these ingredients into the bowl with the oil mixture. Toss to coat well.
4. Pour veggies onto your prepared baking sheet. Put in your preheated oven for about 10 minutes. Then take out, stir around a bit, and return to the oven for another 15 to 20 minutes. Until well roasted.
5. In a food processor or blender, blend together the tomatoes, vegetable broth, and cilantro. Make sure to drain and rinse the tomatoes first. If you use the juice, the dish will be too tomato-y.
6. Place the broth in a large, oven-safe stock pot. When the veggies are done roasting, turn off the oven heat. Mix them -- AND the Canelli beans -- into the broth and place in the oven for 15 minutes. (This allows the flavors to mix without making the roasted stuff bloated and soggy.)
7. Serve with buttermilk biscuits (recipe below).

VEGAN BUTTERMILK BISCUITS

What you'll need . . .

• 1/2 cup whole wheat flour
• 1/2 cup bread flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon salt
• 1/4 cup Earth Balance
• 1 tablespoon golden flax meal
• 1/2 cup almond milk

Method . . .

1. Preheat your oven to 450 degrees F. Line a cookie sheet with parchment and set aside. (I made the stew and biscuits at different times of the day -- but you could easily make these first and have the oven all preheated for the stew!).
2. Toss all your ingredients -- EXCEPT the almond milk -- into a food processor. Pulse until well incorporated and mealy.
3. Pour into a medium bowl and then add the almond milk. Fold with a spatula a few times. Don't over-mix. Just fold until everything is moistened.
4. Scoop 1/4 cup amounts of the mix onto your baking sheet. Should make 6 biscuits.
5. Bake for 10 to 12 minutes. Then let cool before serving.

Read all about Ada's 8th week of life today on (never home)maker, baby! We're amazed at how she's grown in just two short months. Very much looking forward to her well baby checkup next week!

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A New Autumn Stew

I couldn't wait till tomorrow to share this amazing autumn stew recipe. Probably because we're making it again today -- it's just that good. Now, I'm sure this mix may make some recall our Smoked Pumpkin Chili recipe . . . but I assure you, its flavor is entirely unique.

Oh, and this particular recipe makes enough stew to serve two hungry people four hearty dinners. We froze two meals and ate two last week. If you missed 'em, we wrote up some handy freezing instructions in this post.

AUTUMN STEW -- 2011-Style

What you'll need . . .

• 1 large white onion, chopped
• 2 large carrots, peeled and chopped
• 28-ounce (large) can whole, peeled tomatoes -- with juice
• 29-ounce (large) can of pumpkin
• 2 cans low-sodium vegetable broth
• 1/2 cup red lentils
• 1 can chickpeas
• 1 cup frozen green peas
• 1 cup autumn spiced beer of your choice (or water)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground thyme
• 1 teaspoon chili powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Method . . .

1. In a large stock pot, heat a tablespoon or so of olive oil over medium-high heat. Add onions and cook until glassy.
2. Toss in the carrot, tomatoes (with juice), pumpkin, and vegetable broth. Bring to a boil.
3. Then add in the lentils. Cook for a few minutes -- stirring often and mashing up the tomatoes a bit -- and lower heat just a bit. Add the peas, chickpeas, beer, and spices.
4. Lower to a simmer and let cook for 30 minutes to an hour.
5. Serve with Olive Oil Skillet Cornbread.

So, happy Sunday!

If you have a an hour or so, toss a pot of this autumn stew on the stove. You certainly won't regret it. I'm off to do weekend things -- though, our day is looking a lot more like this (than anything more exciting):


Poor teachers. Always working on the weekends! Thankfully, we have a date with Dexter tonight.

Pssst: Don't forget to enter our Little Old Lady Recipes cookbook GIVEAWAY. And if you're interested in all-things-pregnancy, we organized all 9 months of posts in one convenient spot on (never home)maker, baby!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Our Recipes: Soups & Stews

SOUPS AND STEWS:

• Very Vegan French Onion Soup*
• Very Veggie Noodle Soup*
• Veggie Detox Broth*
• Green Detox Broth*
• Quinoa In-A-Pinch Chili*
• Chilled & Curried Coconut-Avocado Soup*
• Thai "Jambalaya"*
• Sort-Of Jambalaya*
• Creamy (and Quick) Pumpkin Soup
• Smoked Pumpkin Chili*
• East-Meets-West Chowder*
• Apple and Pumpkin Spice Stew*
• Black Bean Bisque
• Miso Soup*
• Pumpkin Soup*
• Vegetable Pho*
• Thai Coconut Soup*
• Thai Mushroom Soup*
• Thai Sweet Potato Stew*
• Black-Eyed Pea Stew*
• Veggie Noodle Soup*
• Coconut-Cranberry Stew*
• Slow Cooker Chili Soup*
• Brussels Sprouts Soup*
• Rutabaga Carrot Soup*
• Molly's Jetlag Cure*
• Cheap ad Simple Chili*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Thai "Jambalaya"

Wednesday night after work I decided to take a 15 minute nap because I felt e.x.a.u.s.t.e.d. I woke up over 2 hours later in total darkness -- completely disoriented. And still tired. All signs point to some sort of sickness (cold or worse) on the horizon.

I've eluded it long enough . . . but that doesn't mean I don't absolutely hate how pre-sick Ashley feels.

Itchy.
Sneeze-y.
Achey.
Groggy.
Bitchy. (OK. That might not be directly related.)
And, if you haven't noticed, I still can't get my contacts in!

I haven't exercised in two days either. And tomorrow, I'm supposed to run my first race since early October. A 10K. In the freezing cold and snow. Not exactly friendly conditions for my current physical state.

What's the DEAL, 2011?


Ever since we made vegan jambalaya, we've been somewhat obsessed with adding roux to our soups and stews. The roasted, nutty flavor it adds to the stock is out-of-this-world incredible. So much so that on that night when I was feeling particularly icky, I took the time (it isn't the quickest recipe) to make it again.

As per usual, we didn't have the right ingredients . . . so, we improvised.

THAI "JAMBALAYA"
(ever better than the original)
Print this Recipe!

What you'll need . . .

• 3 tablespoons olive oil
• 1 cup chopped onions
• 2 large garlic cloves, minced
• 2 bay leaves
• 2 cups sweet potatoes, skinned and chopped
• 2 cups shiitake mushrooms, rinsed, stemmed, and sliced
• 1 to 2 red peppers, chopped
• 1 large (28 ounces) can whole tomatoes (with juice)
• 28 ounces of vegetable broth
• 1 inch fresh ginger, minced and squeezed (more info below)
• 1 to 2 tablespoons lemongrass (optional, more info below)
• 1 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1/4 cup homemade peanut butter
• 1/4 cup fresh basil leaves

THE ESSENTIAL ROUX

What you'll need . . .

• 1/4 cup olive oil
• 1/3 cup white-whole wheat flour

METHOD

1. First, stick a big stock pot on the stove and pour your olive oil into it. We're starting with the stew -- but you'll also be cooking the roux. So, pay careful attention. And if you have help (in the form of a friend of family member), it's helpful!
2. Over medium-high heat, add in the onions, garlic, and bay leaves to the stock pot. Cook for several minutes -- until the onions are glassy.
3. In the meantime, you can start the roux. All you do is pour the olive oil into a shallow pan (or a heavy skillet works best, according to the book) and wait for the oil to get to a hot, but not too hot temperature (shouldn't be smoking). How you tell? Test it out by pinching a small amount of flour into the oil. If it smokes -- the oil is too hot. If it floats, it's good to go.When the temperature is just right, add in the flour and stir continuously.
4. Back to the stew. Add in the mushrooms, sweet potatoes, and peppers. Season with the cayenne, ginger (just squeeze the juice from the minced in there), lemongrass (I have a tube of the herb I bought at Wegmans), salt, and pepper. Cook for 5 or so minutes.
5. All the while, you should continue stirring the roux. (See, that's why it's helpful to enlist a friend to do that part for you!)
6. Add the tomatoes and broth. Bring to a boil. Lower to a simmer. Then cover and let cook for 15 minutes. (Keep stirring that roux!)
7. Turn the heat down on the roux. Pour it into the stew. Also add in the peanut butter. Stir and cook uncovered for another 5 minutes. Then mash the tomatoes a bit with your spoon.
8. Remove bay leaves before serving. Tear in some basil leaves for extra taste. We ate ours with some 5-Minute Naan.

This version of the jambalaya is my favorite of the two we've made. (EDIT: Reader Rhiannon wrote us to say we might better call this dish gumbo. Though Moosewood's recipe -- which is our original inspiration -- doesn't include rice as a key ingredient, traditional jambalaya is actually made of 3 parts: meat, veggies, and rice. Thanks, Rhiannon!) I think it was something about how the sweet potatoes soaked in all the spices. Add more or less cayenne pepper to adjust the heat . . . and no matter what it's called, you'll be smitten with this stew.

What do you do at the first sign of sickness? I usually head to bed earlier and pop some zinc. Fingers crossed it will work! We'd love to hear your tips and tricks. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Sort-Of Jambalaya

When you look below, I almost guarantee you'll think something like: "Woah! That's a lot of ingredients!" And the steps may look intimidating, too. But stick with me. I promise. It's all worth it.

This recipe is actually as easy as it is satisfying. It takes about 30 minutes after you have all your ingredients assembled.

SORT-OF JAMBALAYA
(Adapted from the Sundays at Moosewood cookbook)
Print this Recipe!

What you'll need . . .

• 3 tablespoons olive oil
• 1 cup chopped onions
• 2 large garlic cloves, minced
• 2 bay leaves
• 2 cups parsnips, sliced diagonally, 1/8 inch thick
• 2 cups chopped broccoli
• 2 cups fresh okra, chopped
• 1 large (28 ounces) can whole tomatoes (with juice)
• 1 can (14 ounces) vegetable broth
• 1 can (14 ounces) water
• 1 can (14 ounces) corn kernels, drained and rinsed
• 1 teaspoon dill
• 1 teaspoon smoked paprika
• 1 teaspoon cinnamon
• Dash of cloves
• 1 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1 tablespoon cocoa powder
• 1/4 cup homemade peanut butter

THE ESSENTIAL ROUX

What you'll need . . .

• 1/4 cup olive oil
• 1/3 cup white-whole wheat flour

METHOD . . .

1. First, stick a big stock pot on the stove and pour your olive oil into it. We're starting with the stew -- but you'll also be cooking the roux. So, pay careful attention. And if you have help (in the form of a friend of family member), it's helpful!
2. Over medium-high heat, add in the onions, garlic, and bay leaves to the stock pot. Cook for several minutes -- until the onions are glassy.
3. In the meantime, you can start the roux. All you do is pour the olive oil into a shallow pan (or a heavy skillet works best, according to the book) and wait for the oil to get to a hot, but not too hot temperature (shouldn't be smoking). How you tell? Test it out by pinching a small amount of flour into the oil. If it smokes -- the oil is too hot. If it floats, it's good to go.When the temperature is just right, add in the flour and stir continuously.
4. Back to the stew. Add in the parsnips, broccoli, okra. Season with the dill, paprika, cinnamon, cloves, salt, and pepper. Cook for 5 or so minutes.
5. All the while, you should continue stirring the roux. (See, that's why it's helpful to enlist a friend to do that part for you!)
6. Add the tomatoes, corn, broth, water, and bring to a boil. Lower to a simmer. Then cover and let cook for 15 minutes. (Keep stirring that roux!)
7. Turn the heat down on the roux. Pour it into the stew. Also add in the cocoa powder and peanut butter. Stir and cook uncovered for another 5 minutes. Then mash the tomatoes a bit with your spoon.
8. Remove bay leaves before serving. We ate ours with some 5-Minute Naan.

Honestly, it's worth the extra effort to make the roux. Not only does it thicken the "jambalaya" (though, we didn't exactly use the traditional ingredients -- which involve celery, green peppers, carrots, etc.), but it adds such a unique, amazing flavor. Sort of like freshly roasted peanuts. That's why I added some homemade peanut butter. I'd never really had that sort of taste mixed in with the veggies and tomato base.

I loved it. So did Stephen. And this stew keeps beautifully. Though, ours only lasted until lunch the next day.

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Apple and Pumpkin Spice Stew

What do I do when I'm down in the dumps? I tie on my apron and cook. Yesterday afternoon, I was in the mood for slow-cooker soup. I was also feeling adventurous and full of autumnal spirit, Naturally, I put my feelings to good use and got creative with some of my favorite fall ingredients.

Putting apples in soup is nothing new. In fact, I just came across a freshly posted recipe for Butternut Squash, Apple, and Sage Soup on The Kitchn today. Ours is more of a stew. Almost chili-like. And it's oh-so easy. You'll want to make it again and again.


APPLE AND PUMPKIN SPICE STEW

What you'll need . . .

• 1 can pumpkin puree
• 1 can vegetable broth
• 1 can's worth of almond milk
• 1 large green bell pepper, chopped
• 1 small cooking onion, diced
• 1 large honey crisp (or other type of apple), peeled and chopped
• 1 can of garbanzo beans, drained and rinsed
• 1 can of diced tomatoes, drained and rinsed
• 1 can of pinto beans, drained and rinsed
• 1/4 to 1/2 teaspoon ground cloves (depending on your desired intensity)
• Salt and pepper to taste
• Basil to garnish

Method . . .

1. Prepare all your fruits and veggies. Drain and rinse all your cans of beans and tomatoes.
2. Pour the pumpkin puree, vegetable broth, and almond milk into the pot of a slow cooker. Stir until well incorporated.
3. Then toss in everything else. Mix. And season a bit with your cloves, salt, and pepper. (But you can always season more later on).
4. Put you slow cooker on the high setting for between 3 and 4 hours. Stir every hour or so.
5. It's done when the green peppers and apples aren't crisp, but they also shouldn't be too mushy.
6. Store in your fridge. Keeps 5 to 7 days in airtight container.

What I like about this stew is that it's a unique mix of ingredients. The garbanzos were a nice change from kidney beans (that I typically throw into slow cooker stews). The apples release their juices into the broth, but still retain some sweetness and texture. The cloves give you a feeling of warmth. Almost like it's the holidays.

And, well. It IS almost the holidays! Speaking of feeling warm and fuzzy, when I was taking the photos of this stew, Stephen brought in the day's mail. Ashley had sent me a postcard to see how the race went. It was a nice pick-me-up on a cold, rainy, and internally dreary afternoon!


Are there any particular foods that send you into holiday-mode? For me, molasses in ANYTHING makes me think of Christmas. I like to eat pumpkin year-round, so I guess that doesn't have a huge association for me, but today I had my very first pumpkin spice soy latte . . . and that definitely had me pining away for Halloween. Oh, and cinnamon and sugar toast always remind me of snow days!

And pssssst: If you're looking for a great side to go with this soup, look no further. The wasabi dinner rolls we posted the other day work perfectly!

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Recap Week, Day 2: Sumptuous Soups

It's recap week, day 2! And today we're cooking up for you our best soup and stew recipes. When I did my digging for this post, I was incredibly surprised by the number of slurp-able posts I spooned up. Basically: We love soups because they're easy to create and oh-so satisfying. Just add some slices of your favorite bread and a small salad, and you've got yourself a filling meal.

We'd love to know what your favorite soup and/or stew recipes are, too. If you have one on the tip of your tongue, just leave us a comment or email us at neverhomemaker [at] gmail [dot] com.

• Full of thai spices, this soup is a crowd pleaser, ever for pick eaters! What's for Dinner? Coconut Soup.
• We had never before cooked with the ugly, bruised veggie before. And now we're hooked on this Rutabaga-Carrot Soup.
• I made this soup thinking of my best friend Lindsey, who loves her brussels sprouts plain. If you're not too keen, try out this Brussels Sprouts Soup.
• Have only a little time? No problem. Check out this tasty and fast Veggie Noodle Soup: Dinner in the Flash.
• It doesn't need to be autumn to enjoy a heaping cup of Pumpkin Soup.
• One of our new favorites is this Thai Sweet Potato Stew -- full of fragrant spices and surprising flavors.
• Can't get enough coconut milk? Then you're just like us. Try some Easy Thai Mushroom Soup, you won't be sorry!
• Awesome work-week recipe that lasts for days: Slow-Cooker Rainbow Stew.
• Boom boom POW. Gotta get-get. Gotta get-get some Black-Eyed Pea Stew.
• Yeah. This combination certainly sounds weird -- but give it a chance! Coconut-Cranberry Stew.
• Sometimes we can all use a little cleanse. This Detox-Friendly Miso Soup is the perfect way to eat well and feel healthy.

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Thai Sweet Potato Stew

Now it just sounds like I'm making excuses, but I didn't get a great shot of this dish because we had a ton of thunderstorms and black sky last night. That being said, believe me: You're going to love this stew. Sweet potatoes work so incredibly well in so many different recipes. But when you combine them with green curry paste, coconut milk, and pineapple . . . watch out.

Best yet -- the meal is great cold for lunch the next day!


Yes. Green curry.

We're used to the yellow and red kinds. But we picked up a can of the stuff in the international foods section of Wegmans. It's hard for me to describe the difference in taste. I prefer it over all others (including my old favorite: massaman). I guess it may be a bit spicier . . . and has different flavor notes. Maybe it's because green curry is the only type of Thai curry paste made with fresh Thai chilies. Whatever the reason, you must try it out . . . and soon!


(Veggies shown in photo above are for yet ANOTHER amazing recipe I'll share soon.) Also: I slightly modified this recipe from one that appears in one of my favorite cookbooks: Vegetarian Times Low-Fat and Fast Asian.

THAI SWEET POTATO STEW

What you'll need . . .

• 2 teaspoons canola oil
• 1 (heaping) tablespoon green curry paste
• 1 medium onion, thinly sliced
• 1 large sweet potato, peeled and sliced into 1/4-inch half-rounds
• 3/4 cup vegetable broth
• 2 tablespoons coconut milk
• 1/4 cup unsweetened coconut flakes
• 1 tablespoon low-sodium soy sauce
• 1/3 cup pineapple juice (or more, depending on your preference)
• 1 tablespoon dried cilantro

Method . . .

1. Heat the oil in a large pot over medium-high heat. Add the green curry paste and stir until fragrant -- 10 seconds.
2. Add the onion and stir-fry until they begin to soften -- about 3 minutes.
3. Add the sweet potato and stir-fry to coat -- about 15 seconds.
4. Then add in the broth and coconut milk. Bring to a boil and then lower to a simmer. Cover and cook for 10 minutes.
5. Stir in the soy sauce, coconut flakes, and pineapple juice. Increase heat and cook for five minutes.
6. Turn off heat and stir in the cilantro. Serve immediately.

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