7 Recipes Of Apple


Romans and Egyptians brought apples to Britain, and eventually to America. Today, Americans eat about 120 apples apiece each year. At least 50% of the domestic crop is used in items we use every day such as applesauce, juice, jellies, pies, and other popular desserts. (Wellness Encyclopedia of Food and Nutrition, 1992).

Research suggests that eating apples helps to reduce the risk of colon cancer, prostate cancer, and lung cancer. The fiber and phytonutrients present in apples prevent reabsorption, which helps control cholesterol, improve bowel function, loses weight, reduces the risk of stroke, Type II diabetes, and asthma. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2. Also, apples contain more vitamin G (also called the “appetite vitamin” which promotes digestion and growth) than almost any other fruit.

Choose apples that have no soft spots or are not discolored for their variety. Make sure you wash them well with soap and rinse with water. Apple dishes should be prepared just before serving to minimize browning (oxidation). Dipping the apples into a solution of one part citrus and three parts water can protect them from oxidizing.

Source: www.fruitsandveggiesmatter.gov, www.wikipedia.org,

Image by Patrick nickan available under the Creative Commons Attribution 2.5 Generic license.

Caramel Apple Salad

Ingredients:

  • 1 (20 ounce) can crushed pineapple (do not drain)
  • 4 unpeeled red delicious apples, cut up
  • 1 (1 ounce) box sugar-free fat-free butterscotch pudding (or regular)
  • 1 (8 ounce) container fat-free cool whip

Prep Time: 5 mins

Total Time: 5 mins

Directions:

Mix all together and let sit overnight.

Servings: 4

Apple Pear Cucumber Salad

Ingredients: 

For the Dressing

  • 2 tablespoons whole grain mustard
  • 2 tablespoons fresh dill, chopped          (or 2 tsp dried)
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon brown sugar
  • 4 tablespoons extra virgin olive oil

For the Salad:

  • 2 tart apples, crunchy    (Gala, Pink Lady, Braeburn)
  • 1 pear   (Anjou, Bartlett, etc.)
  • 1 seedless cucumber     (or seeded)
  • 1 small sweet onion

Prep Time: 15 mins

Total Time: 15 mins

Directions: 

For the Dressing:

Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.

For the Salad:

  1. Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
  2. Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
  3. If cucumber is waxed, peel it; otherwise leave skin on.
  4. Slice onion any way you like.
  5. Add all to bowl with dressing and toss to coat.

Servings: 4-6

Caramelized Apple and Chicken Saute

Ingredients:

  • 4 (3 ounce) boneless skinless chicken breasts
  • 1/4 cup flour
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter, divided
  • 1 medium onion, thinly sliced
  • 1 lb baking apple, cored and thinly sliced
  • 1/4 cup apple juice or 1/4 cup apple cider
  • 1/4 cup apple jelly

Prep Time: 5 mins

Total Time: 18 mins

Directions:

  1. In a shallow dish, combine flour, cinnamon, thyme and pepper.
  2. Coat both sides of chicken with flour mixture; shake off excess flour.
  3. Spray a non-stick skillet with no-stick cooking spray.
  4. Melt 1-1/2 teaspoons of butter in skillet over medium heat.
  5. Add chicken; brown 5 to 6 minutes on each side or until chicken is tender.
  6. Remove from skillet and keep warm.
  7. Melt remaining 1-1/2 teaspoons butter in skillet.
  8. Add onions; saute 3 to 4 minutes or until golden brown.
  9. Stir in apples and juice; bring to a boil. Reduce heat and simmer 4 to 5 minutes or until apples are tender.
  10. Add apple jelly; stir until melted.
  11. Add chicken back to skillet and heat through.

Servings: 4

Butternut Apple Casserole

Ingredients:

  • 1 butternut squash, peeled, seeded and cut into chunks
  • 3 medium apples, cored, peeled and sliced        (preferably Granny Smiths)
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1/2 cup apple juice        (preferably no sugar added)

Prep Time: 20 mins

Total Time: 1 ½ hours

Directions:

  1. Preheat oven to 350°F.
  2. Coat the inside of a 1-quart casserole dish with cooking spray.
  3. Combine squash and apples with lemon juice and cinnamon in a large bowl. Toss to coat well. Place in casserole.
  4. Sprinkle with brown sugar. Pour apple juice over mixture.
  5. Cover casserole with lid or foil and bake 1 hour, or until squash is tender.

Servings: 4

Apple Coleslaw

Ingredients:

  • 4 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 Granny Smith apple – peeled, cored and coarsely shredded
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 2 teaspoons white vinegar
  • 1 tablespoon pineapple juice (optional)
  • 2 tablespoons mayonnaise
  • 1 dash salt
  • 1 teaspoon ground black pepper

Prep Time: 15 mins

Total Time: 8 hours 15 mins

Directions:

  1. Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine.
    In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely.
  2. Pour over the salad, and toss to coat.
  3. Season with salt and pepper, and toss again.
  4. Cover and chill until ready to serve.

Servings: 6

Apple Peanut Spinach Salad

Ingredients:

  • 2 (6 ounce) packages fresh baby spinach
  • 1 medium apple, chopped
  • 1/4 cup raisins
  • 2 tablespoons chopped peanuts
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon chutney
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt

Prep Time: 15 mins

Total Time: 15 mins

Directions:

In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

Servings: 6

Hot Baked Cinnamon Apples

Ingredients:

  • 10 apples, cored, peeled and sliced thin
  • 2 teaspoons cinnamon
  • 1 cup brown sugar
  • 2 teaspoons lemon juice            (optional)
  • 1 dash salt
  • 1 dash nutmeg
  • freshwhipped cream (optional) or ice cream        (optional)

Prep Time: 5 mins

Total Time: 50 mins

Directions:

  1. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
  2. Put apples in a non-stick pan, and cook covered for 45 minutes at 375°F.
  3. Stir at least once every 15 minutes.
  4. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
  5. You can put everything into a baking dish and then mix it so there is less to clean up.

Servings: 8

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