Posts tagged apple

Crunchy Bok Choy and Apple Slaw

Recipe: Crunchy Bok Choy and Apple Slaw

Ingredients

  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced
  • 1 apple, julienne

Instructions

  1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots, scallions, and apple; toss to coat with the dressing.

Cooking time (duration): 20 min

Number of servings (yield): 8

Inspired By: Crunchy Bok Choy Slaw

Apple Berry Salsa & Cinnamon Chips

Recipe: Apple Berry Salsa & Cinnamon Chips

This is a great recipe for kids to make.

Ingredients

  • Cinnamon Chips:
  • 4 (7-inch) flour tortillas
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • Salsa:
  • 2 medium Granny Smith apples
  • 1 cup strawberries, sliced
  • 1 kiwi fruit, peeled and chopped
  • 1 small orange
  • 2 tablespoons packed brown sugar
  • 2 tablespoons apple jelly

Instructions

  1. Preheat oven to 400 degrees F.
  2. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.
  3. For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently.
  4. Chill salsa and serve with cinnamon chips. Serve with cinnamon chips.

Roasted Acorn Squash with Brandied Apples & Raisins

Recipe: Roasted Acorn Squash with Brandied Apples & Raisins

Ingredients

  • 2 small acorn squash, quartered, seeded
  • 2 Tbsp butter
  • dash paprika
  • dash ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup seedless raisins
  • 1/2 cup golden raisins
  • 2 small McIntosh apples, cored, 1/4-inch dice
  • 2 Tbsp olive oil
  • 1/2 cup brandy
  • 2 Tbsp light brown sugar
  • 1 sprig fresh thyme

Instructions

  1. Preheat oven to 350 degrees
  2. Arrange squash quarters on parchment paper-lined baking sheet. Melt butter in small saucepan; spoon over squash. Sprinkle squash with paprika and cinnamon; season with salt and pepper. Roast about 35-40 min, until tender. Set aside.
  3. Add dark and golden raisins and apple to large bowl; toss to combine. Add 2 Tbsp olive oil to saute pan. Add apple-raisin mixture. Saute on MEDIUM-HIGH 5-8 min, until tender.
  4. Add brandy, stirring. Flambee (carefully). Add brown sugar. Cook, stirring, 1-2 min, until reduced to syrupy consistency.
  5. Top squash with apple-raisin mixture. Garnish with thyme leaves.

Personal Notes

Save the acorn squash seeds and toast them for a great snack.

Cooking time (duration): 45 min

Number of servings (yield): 8

Inspired By: Roasted Acorn Squash with Brandied Apples & Raisins
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