Saturday, October 11, 2014

Week one down and more apple recipes

First let me say a BIG thank you to all of you who read this blog and supported me this first week.  I was so excite to hear your comments and even had one reader make the apple sauce recipe!
Now back to the star of this week the lovely apple.  So far we have looked at apples in sweet ways with sauce, cobblers, crumbles and crisps but what about main course or side dishes?  Apples are great in soups paired with butternut squash and amazing in salads with fennel and pomegranates but two recipes that I love to use apples are in a sandwich with hummus, spinach and carrots and roasted with Brussels Sprouts.  Both of these recipes are inspired by Martha Stewart.
Apple and Hummus Wrap
2 Tablespoons of Hummus ( prepared or homemade)
1/2 cup of grated carrots
1/2 Granny Smith or Pink Lady apple
1/2 cup packed raw spinach
1 Whole Wheat Tortilla
 Spread the hummus on the tortilla and layer with the spinach, carrots and apples, fold tortilla and cut in half.  Like this:

This next recipe is a crowd pleaser even for people who say they don't like them.

Apples with Roasted Brussels Sprouts

3 lbs. Fresh Brussels Sprouts or 2 lbs. of frozen
10 Thyme sprigs or 1 teaspoon of dried
2 Tablespoons of Safflower oil
1 Granny Smith or Pink Lady apple, diced
2 teaspoons of apple cider vinegar
Salt and Pepper to taste

Preheat oven to 400. Trim and clean Brussels Sprouts and cut in half or quarters, leave small ones whole. Drizzle oil over Brussels sprouts and Thyme sprigs mix well.  Add the mixture to a roasting pan and roast for 15 minutes. Remove pan from oven and turn sprouts with a spatula, so they roast evenly.  Return to oven for another 15 minutes.
While the sprouts are in the oven dice your apple and mix with vinegar and set aside.
After the sprouts have roasted for the 30 minutes add the diced apples and stir to combine and return to the oven for 10 minutes more.  Add salt and pepper to taste and serve immediately.

Again thank you for your support and suggestions for future topics. Please keep the comments and suggestions coming!  Enjoy your weekend and look out next week for my food diary breakdowns.