Quick & Easy Apple Recipes For Fall
The fall is prime apple picking season and that makes this delicious food item a natural to use to create delicious meals of every different kind. Most people think of apples as dessert items, which of course they are, but they also make great additions to salads, soups and main entrees. You can take from the variety of different kinds of apples like Gala, Fuji, Golden Delicious, etc., and create your own delicious fall creations.
If you and your friends and family head out to pick apples, know you can do a lot more than just make an apple pie or apple sauce (though those can of course still be done as well.)
Baked Pork Chop - Take four pork chops about 1 to 1 ½ inches thick and add salt and pepper to taste, two unpeeled tart apples halved and cored, sugar and sour cream (if desired). Place the pork chops on a baking dish and place one apple half, cut side down, onto each pork chop and sprinkle with sugar. Bake uncovered for 40-50 minutes at 350 degrees. Baste often until meat is browned and thicken juices with sour cream if desired before serving.
Cheddar/Apple Sandwich - One toasted English muffin, two teaspoons jam or chutney, four thin apple slices, two slices of Cheddar cheese. Place the jam or chutney, apples and cheese on the English muffin and toast in the toaster over or under the broiler until the cheese is melted. Note: you can substitute with other cheeses and bread types as you like.
Hungarian Apple Soup - Two teaspoons Canola oil, one peeled and finely chopped medium tart apple, ¾ cup diced and peeled Yukon Gold potatoes, 1/3 cup finely chopped yellow onion, ¼ cup thinly sliced celery, ¼ teaspoon salt, ¼ teaspoon dried sage, a pinch of paprika (preferable hot Hungarian), ground pepper to taste, 1 14-oz can reduced sodium chicken broth, three tablespoons reduced fat sour cream. Heat oil in a saucepan over medium heat then add apple, potato, onion and celery. Stir often until the onion is translucent, roughly five minutes. Add salt, sage, paprika and pepper and cook for 30 seconds. Add the broth and bring to a simmer. Reduce heat and cover, gently simmer until the potato is tender when pierced with a fork, about 10 to 15 minutes. Transfer the soup to a blender or food processor and add the sour cream and blend until smooth. Garnish with celery leaves if desired.
Kale with Apples - One tablespoon extra virgin olive oil, 1-1 ½ pounds kale, with the ribs removed and coarsely chopped, 2/3 cup water, two sliced Granny Smith apples, two tablespoons cider vinegar, four teaspoons whole grain mustard, two teaspoons brown sugar and a pinch of salt. Heat oil in a Dutch over medium heat. Add the kale and cook, tossing with large spoons until it's bright green, roughly one minute. Add the water, cover and cook, stirring occasionally for three minutes. Stir in apples, cover and cook, stirring occasionally until the kale is tender, about 8-10 minutes. In a small bowl whisk the vinegar, mustard, brown sugar and salt. Add the mixture to the kale and increase the heat to high and boil, uncovered until most of the liquid evaporates, 3-4 minutes.
Apple Bread - ½ cup butter, one cup sugar, two eggs, two cups all purpose flour, one teaspoon baking soda, ½ teaspoon salt, one teaspoon ground cinnamon, ½ teaspoon ground cloves, two peeled, cored and chopped apples. Preheat oven to 350 degrees and lightly grease an 8x4 inch loaf pan. In a bowl mix the butter and sugar until creamy and beat in the eggs. In another bowl sift together the flour, baking soda, salt, cinnamon and cloves. Then add this to the butter mixture until moist and fold in the apples. Transfer it to the loaf pan and bake one hour until a toothpick inserted comes out clean. Cool 15 minutes before removing to wire rack to cool completely.
Four egg whites, ½ cup fat free milk, ½ cup all purpose flour, one tablespoon butter, 1/8 teaspoon salt, 1 ½ cups finely chopped and peeled apple, ½ cup apple jelly, 2 tablespoons water, 1/8 teaspoon ground cinnamon. In a mixing bowl beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-inch sq. baking dish coated with nonstick cooking spray. Bake at 400 degrees for 20-25 minutes or until golden and puffed. While that cooks, in a small saucepan combine the apples, jelly, water and cinnamon and heat over low heat until jelly is melted and mixture is heated. Cut popover into quarters and serve with apple topping.
Apple Raisin Rice
2 ¼ cups water, one cup sugar, three cups sliced and peeled tart apples, three tablespoons lemon juice, one teaspoon ground cinnamon, ½ teaspoon ground nutmeg, three cups cooked long-grain rice, ½ cup raisins, 7 ½ teaspoons butter, two teaspoons vanilla extract, 10 tablespoons reduced fat whipped topping. In a large saucepan bring water to boil and add sugar, stirring until it dissolves. Add the apples, lemon juice and spices. Reduce heat and simmer for 3-5 minutes or until the apples are tender. Stir in rice, raisins, butter and vanilla. Pour into a 2-qt baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 50-55 minutes or until the liquid is absorbed. Let stand for 10 minutes before serving. Add whipped topping to each plate.
Recipes from southernfood.com, EatingWell.com, allrecipes.com.