Thursday, May 10, 2012

Veggie of the Week: Apples

Apples are one of the planet’s most popular fruits, but not everyone knows about the history and benefits of this delicious and refreshing fruit.

Apples originated from Western Asia and after being grown in Europe, were brought by colonists to North America. It is one of the most widely cultivated tree fruits, growing in many countries around the world. And for good reason, too.





Apples are a good source of fiber and vitamin C and are low in calories. Both soluble and insoluble fiber is found in apples helping to prevent cholesterol build up and regulate bowel movements. Much of the vitamin C is just underneath the skin, so make sure you think twice about peeling an apple. Research suggests that apples can help prevent certain types of cancer and help with heart disease and weight loss.

With these nutritional benefits and inexpensive cost, who wouldn’t want to eat an apple a day?





Apple Cranberry Phyllo Turnovers



Prep Time: 20 min
Cook Time: 35 min
Level: Intermediate
Serves: 8 servings (serving size 1 turnover)


Ingredients


  • 4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
  • 1/3 cup dried cranberries
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 6 sheets phyllo dough, thawed
  • 3 tablespoons canola oil
  • 4 ladyfinger cookies, crushed, divided
  • Cooking spray


Directions

Preheat the oven to 350 degrees F.

In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.

Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.

Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

Spiced Waldorf Salad





Ingredients:


  • 2 cups coarsely chopped apples, about 2 medium apples
  • 1 1/4 cups chopped celery
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup mayonnaise
  • 2 teaspoons sugar
  • dash allspice
  • 1 teaspoon lemon juice

Preparation:

To make Waldorf salad, place chopped apple, celery and walnuts in a bowl. Combine mayonnaise, sugar, allspice and lemon juice. Toss mayonnaise mixture with apple mixture. Serve waldorf salad over salad greens if desired. Waldorf salad serves 4 to 6.

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