Tag Archives: apple

Spicy Apple Chutney (Thokku)

dsc_0046It’s thanksgiving week!  I went apple picking a few weeks ago and I felt this apple chutney dish would be a perfect vegetarian side dish for thanksgiving. Plus, it helped me use up the pounds and pounds of apples I picked! I bought both fuji and pink lady apples that were slightly tart. I made this chutney South Indian style, it’s actually called thokku in Tamil. It turned out great! I brought it to my office pot-luck and it was a success! Serve it with bread, on sandwiches or a relish to spice up any meal!

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Cinnamon-Apple Soymilk Shake

Merry Christmas everyone! I hope everyone is having a wonderful holiday season filled with family, good food and yummy treats.  In keeping with the holiday spirit,  enjoy this healthy and delicious beverage.  I found one last granny smith apple from my apple-picking trip in the back of my fridge (Don’t worry! They stay in the fridge for 2-3 months). I peeled it, cored it, chopped it up and I blended it together   in my magic bullet with the flattest blade, with about 1 cup of sweetened vanilla soymilk, a few tablespoons of water and  a half a teaspoon of cinnamon powder until it was nice and frothy. Add more milk if necessary. Top it with a few cubes of ice and enjoy this protein and antioxidant-rich  holiday beverage, guilt free!

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Recipe serves 1

Acorn Squash Apple Crumble

 

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Looking for a really eye-catching dessert for the holidays? This Apple-Squash  crumble will do the trick! I used the remaining apples I had left from my apple picking trip, and an acorn squash that I picked up from the farm. Using inspiration from this amazing video, I decided to bake the crumble inside the squash. Acorn squash is high in fiber and has tons of nutrients and antioxidants. They can be used for both sweet and savory dishes. Baked apples, retain all the nutrients of uncooked apples, minus the vitamin C. But we can live with that, right?

This recipe is great for entertaining. It yields about 8-10 servings.

Here’s the recipe…

You will need: 

  • About 5-6 apples. Mine were a mix of Braeburn and Granny Smith of different sizes
  • 1 large acorn squash, or 2 small ones.
  • 1 cup whole wheat flour
  • 1 cup oatmeal
  • 1 cup light brown sugar
  • 1 stick of unsalted butter
  • Cinnamon (about 1 tbsp)
  • Allspice
  • The juice and zest of half a lemon.

For the Apples:

  1. Peel, core and chop the apples and put into a mixing bowl.
  2. Grate the zest of one lemon into the apples. Juice half a lemon or add 1 1/2 tbsp of lemon juice to prevent the apples from oxidizing.
  3. Add 1 capful of vanilla essence.
  4. Sprinkle 1 tbsp cinnamon, and a little allspice to taste.

Meanwhile:

  1. Preheat oven to 350°.
  2. Cut the acorn squash in half, remove the seeds.
  3. Spread a little butter on the top of the acorn  squash, sprinkle some sugar.
  4. Place on a baking sheet and bake for 30 minutes.

For the topping: 

  1. Combine the flour, oats, sugar, butter and a capful or so of vanilla essence.
  2. Mix well using your hands so that it is not clumpy.

Finally:

  1. Once the squash is done half-baking, using a spoon remove about half of the flesh and combine with the apples. If you remove all the flesh, it won’t hold the apples. If you find it is not fully soft, you can microwave the flesh for 3 minutes.
  2. Add the apple squash mixture into the acorn squash.
  3. Cover with a layer of the topping. Pat it down well.
  4. Return the squash to the oven and bake for an additional 40 minutes.

Enjoy with a scoop of vanilla ice cream!

 

Curried Carrot-Apple Soup

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Today was a beautiful Fall day. It was sunny, bright, and the air was crisp and cool. A perfect day for  a nice hot soup! I had some apples left from my apple-picking excursion, so I decided to make this curried carrot apple soup. It is savory, slightly tart,  with a bit of sweetness from the carrots and apples.  I served it with a side of chickpea salad with lemon-tahini dressing. I hope you enjoy!

This recipe makes about 4 bowls of soup. 

You will need:

  • About 6 carrots (mine were on the small side)
  • 1 large granny smith green apple
  • 1 small yellow onion
  • curry powder
  • 2 cans vegetable broth
  • Immersion blender!
  • Salt n’ peppa to taste!

Prep:

1. Peel and chop the carrots into small pieces. The easiest way is to cut into sections, halve and dice.

2. Peel, core and chop the green apple.

3. Dice the onion.

Directions:

1. Add 2 tbsps of canola oil in a pot. (I avoid olive oil in any recipe involving curry or indian spices because it changes the flavor.)

2. Once the oil is hot, add the onions and sauté till translucent.

3. Add about 3/4  tsp of curry powder. Any curry powder will do. It is wise to smell the powder first to make sure you are ok with the flavors. A little goes a long way, so better to add less initially, unless you’re feeling risky.

4. Add the chopped carrots and apple to the pot, stir, and sauté for a few minutes.

5. Add 1 can of vegetable broth and reduce to med-high.

6. Allow the veggies to simmer until they are soft.

7. Turn off the flame, add 1 more can of vegetable broth and using an immersion blender, blend the soup until it is smooth, or to the consistency you like.

8. Bring to simmer again and season with salt and pepper.

Serve with a dollop of yogurt/sour cream and some chives.

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Chickpea Salad: 

This salad is pretty much a go-to for me. It’s a healthy snack or side dish  to eat anytime.  I switch around the herbs from time to time between cilantro and flat leaf parsley. Today, for the first time, I used dill and added some tahini to make for a mediterranean-inspired salad.

1. Combine 1 can of chickpeas (rinsed), 2 bell peppers of your choice (diced), one persian cucumber (diced), half a red onion (diced), and a couple stalks of celery (diced), 1 Roma tomato (chopped) and some fresh chopped dill.

2. Add in about 1 tbsp of tahini paste, 3-4 tbsp of lemon juice, and a few drizzles of extra virgin olive oil.

3. Add salt an pepper, and combine well.

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Bon appétit!