Recipes from September 19, 2012

From Herald news servicesSeptember 19, 2012 

Weekly recipes for September 19, 2012

Spiked Side Dish Applesauce

Start to finish: 45 minutes. Servings: 8.

4 pounds tart apples
Sugar (1/2 to 1 cup depending on desired sweetness)
1/4 teaspoon salt
Zest and juice of 1 lemon (about 1/4 cup juice)
1 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
1/4 cup apple brandy (such as Calvados)

Peel, core and quarter the apples, then place in a heavy-bottomed Dutch oven or large saucepan.

Sprinkle 1/2 cup of the sugar, the salt, lemon zest and juice, and the cinnamon over the apples. Toss gently. Cover pot and set over low-medium heat.

Every 5 minutes, stir the apples until they begin to release their juices and start to break down, about 15 to 20 minutes. If the apples seem too dry, add water a couple tablespoons at a time, and continue to cook until tender. Taste. If the apples are too tart for you, add more sugar.

Add butter and apple brandy. Stir until the apples are the texture of a rough applesauce. You want chunky. Bring to a boil, then reduce to a simmer for 5 minutes. Taste again. Adjust seasonings if necessary, and serve hot, room temperature or cold.

Nutrition information per serving: 210 calories; 50 calories from fat (24 percent of total calories); 6 grams fat (3.5 grams saturated; 0 grams trans fats); 15 milligrams cholesterol; 39 grams carbohydrate; 3 grams fiber; 32 grams sugar; 1 gram protein; 60 milligram sodium.


Creamy Apple Curry Chicken

Start to finish: 40 minutes. Servings: 4.

1/4 cup (1/2 stick) butter
1 large yellow onion, cut into 1-inch chunks
1 green bell pepper, cored and cut into 1-inch chunks
1 red bell pepper, cored and cut into 1-inch chunks
2 cups cauliflower florets
1 pound boneless, skinless chicken thighs, cut into bite-size cubes
3 medium apples, peeled, cored and diced
2 tablespoons curry powder (hot or mild, to taste)
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
11/2 cups milk
1/3 cup dried cranberries
1/3 cup toasted slivered almonds

In a large, deep skillet over medium-high heat, melt the butter. Add the onion and saute until tender, about 6 to 7 minutes. Add both bell peppers, the cauliflower and chicken. Cook until the vegetables are just tender and the chicken is cooked through, about 10 to 12 minutes.

Add the apples, curry powder, salt and pepper. Cook until the apples are just tender, about 3 to 5 minutes. Sprinkle the flour over everything, stirring to coat. Add the milk and cranberries, stirring and cooking until the sauce comes to a simmer and thickens. Serve sprinkled with toasted almonds.

Nutrition information per serving: 520 calories; 200 calories from fat (38 percent of total calories); 23 grams fat (10 grams saturated; 0 grams trans fats); 125 milligrams cholesterol; 52 grams carbohydrate; 10 grams fiber; 32 grams sugar; 32 grams protein; 650 milligrams sodium.


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