From red delicious and gala to honeycrisp, granny smith and pink lady, apples are a good source of vitamin C and fiber, which helps with weight control and may lower your risks for cancer, according to the American Institute for Cancer Research.
Baked Apples With Oatmeal Filling
4 large apples
1 cup rolled oats
1/2 cup unsweetened applesauce
2 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon fresh lemon zest
2 tablespoon raisins (optional)
Preheat the oven to 350F. Rinse, core and slightly hollow 4 large apples, leaving the bottom of the apple intact to create a well for the filling, and place the apples in a pie pan. In a medium bowl, combine 1 cup rolled oats, 1/2 cup unsweetened applesauce, 2 tablespoon honey, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice and 1 teaspoon fresh lemon zest (optional). If desired, add 2 tablespoons each raisins and/or chopped walnuts. Fill and top each apple with the oat mixture. Bake for 40 minutes, or until the sides of the apples are soft and easily pierced with a knife. 4 servings
From Joy Bauer
Spiced Pumpkin Dip (With Apples)
16-ounce can 100% pure packed pumpkin
1 teaspoon ground cinnamon
1/2 cup sugar
1/8 ounces fat-free cream cheese
1/4 teaspoon nutmeg (optional)
Combine cream cheese and pumpkin. (It’s easier to mix if the cream cheese is at room temperature, so you may want to put it in the microwave for about 15 seconds.) Add sugar and spices. Stir together. Can be served chilled or warm. 12 servings
From MD Anderson Cancer Center
Green Apple Sourdough Pancakes
Sourdough Starter
1 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
1/2 cup apple cider
3 tablespoons packed light brown sugar
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
Pancakes
1/2 cup all-purpose flour
1 large egg, slightly beaten
1 teaspoon baking soda
1 small tart green apple (such as Granny Smith), unpeeled, diced
1 to 2 tablespoons unsalted butter
Maple syrup or honey, for serving
Chopped pecans, for garnish (optional)
Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight.
The next morning, make the pancakes: Whisk 1/2 cup flour, egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or nonstick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired. 12 servings
From Food Network
Curried Carrot & Apple Soup
1 tablespoon extra-virgin olive oil
1 large onion, chopped, 2 cups
1 stalk celery, finely chopped
1 tablespoon curry powder
5 large carrots, peeled and thinly sliced, 3 cups
2 large McIntosh or other apples, peeled and coarsely chopped, 3 cups
1 bay leaf
4-1/2 cups reduced-sodium chicken broth
1/4 teaspoon salt
2 tablespoons low-fat plain yogurt, for garnish (optional)
1 tablespoon fresh parsley, dill or basil, chopped, for garnish (optional)
Freshly ground pepper, to taste
Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs. 8 servings
From EatingWell.com
Spiced 4 Apple Bread
4 large apples, cored, peeled and chunked
3 cups all-purpose flour
2 cups white or brown sugar
4 eggs
3/4 cup pecan or walnuts, chopped
1/2 cup vegetable oil
1 stick butter
1/4 cup orange juice
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
2 teaspoons orange zest
1 teaspoon salt
Preheat oven to 350F. In large bowl, mix 2 tablespoons of flour, 1/2 cup sugar, cinnamon and apples. Using wooden spoon, mix well and set aside. In separate large bowl, combine remaining ingredients. Add eggs, oil, butter, orange juice and vanilla. Mix well until smooth. You may use an electric mixer if easier. Add apple mixture to batter. Combine well. Pour batter into glass or non-stick 1.5 quart baking dish. Bake at 350F for 1 hour and 20 minutes or until inserted toothpick comes out clean. Let cool. Remove from mold. Cut width wise into 1-inch pieces. 12 to 14 servings
Chef’s note: For a more bread pudding consistency, soak apples in large bowl for 10 minutes. Drain. Proceed according to rest of recipe.
From Flanboyanteats.com
Stir-fry is a staple weeknight meal in our house, and a simple way to shake things up is to swap out the standard rice accompaniment for an Asian-style noodle instead. Even if I have just an ounce or two of steak leftover, I’ll wrap it up to make this stir-fry the next day. A little meat goes a long way, especially when you slice it very thin and add the veggies.
