As I was enjoying my first-of-the-season bite of an 80 calorie snappy crisp, sweet and juicy snack, I decided that even though the Apple Jubilee Festival is over, I am not done with apples.
They ares high in fiber, antioxidants and phytonutrients that researchers say are thought to help reduce the risk of various forms of cancer, heart disease and more.
And there’s nothing like biting into a local, fresh- picked Fuji, golden delicious, gala or other local varieties for a taste only this time of year can produce. Take a trip through orchard country or go to one of the Farmers’ Markets that are still open and enjoy.
Apple eating ideas:
• When making a classic Reuben sandwich on rye bread, end with apple slices with slices of Swiss cheese on top. Close sandwich, grill and serve with hot applesauce.
• Add diced apples to chicken and seafood salads, to potato salad, cabbage or broccoli coleslaw, tossed salads made with walnuts, cheese or fruit salads.
• Add saut&233;ed apples, onions and celery to cooked packaged rice mixes to use as a stuffing for acorn squash.
• Saut&233; diced butternut squash until almost tender, add apples and cook until done and add seasonings as desired. Serve as a side dish.
• Fresh apple salsa is great!
• Top potato cheddar soup with diced apples.
• Saut&233; apples and carrots tossed with a bit of lemon juice.
• Add apples to your favorite squash soup.
Easy homemade applesauce
Core and cut up seven large apples, peeled or unpeeled. Place in glass bowl with 1/4 cup water. Cover and microwave on high until tender, stirring occasionally. Stir in 1/4 cup Splenda or sugar and 1/4 teaspoon cinnamon. Cover and microwave on high for a couple minutes until sugar is dissolved. Place in food processor or blender and process to desired consistency. Add more water, sugar or cinnamon if you like.
Add a bit of maple syrup or brown sugar to some of the applesauce and serve on pancakes, french toast, with ham or use as stuffing for squash.
In the Crock-Pot
No. 1 — Put browned Kielbasa ring, 1 or 2 pound bag drained sauerkraut, diced onion and one or two diced apples into a Crock-Pot and cook all day on low for a real fall treat. Try adding a little apple juice to it.
No. 2 — Reduce a bottle of apple cider/juice to half by simmering. Watch carefully and when it’s when done add peeled, cored and quartered apples and cook on low in Crock-Pot for about five hours. Serve with roast pork.
Cool and creamy oatmeal
From Quaker
• 1 apple, peeled and grated (about 2/3 cup)
• 1/2 cup oats (quick or old-fashioned, uncooked)
• 1/2 cup nonfat plain or vanilla yogurt
• 1/2 cup apple juice
• 1 tablespoon almonds, coarsely chopped
• 1 tablespoon raisins or chopped dates
• 1 teaspoon sunflower or pumpkin seeds
• Pinch of cinnamon
In medium storage container, combine all ingredients. Mix well. Cover and refrigerate overnight. Serve cold.
Apple/vegetable side dish
• 1 apple cut into 3/4 inch cubes, unpeeled
• 1 medium yellow or green zucchini cut in 1/2 inch thick slices
• 1 large carrot sliced and cooked to tender crisp
• 3 tablespoons sliced green onions
• 1 tablespoon chopped fresh basil, parsley or cilantro
Toss the above with basil dressing and thoroughly chill.
Basil dressing: Mix 2 tablespoons golden balsamic vinegar or rice vinegar, 1 tablespoon olive oil, 2 teaspoons chopped fresh basil or 1/4 teaspoon crushed dried, a dash of salt and pepper to taste. Add 1 teaspoon of sugar if you like.
