Healthy Apple-Walnut Muffins

Made with no added fat or sugar, these tasty muffins use fruit and buttermilk to keep them moist.

Makes 12 muffins
15 minutes preparation
25 minutes baking


Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 rounded teaspoon salt
2 large eggs
1 cup plus 2 tablespoons frozen, thawed apple juice concentrate
2/3 cup buttermilk
2 tablespoons oat bran
2 small Granny Smith apples, peeled, cored, and chopped
1/3 cup chopped walnuts (about 1 1/3 ounces)
Garnish
1 small Granny Smith apple, peeled cored, and cut into 12 thin slices


Preparation
*Preheat oven to 375 degrees Fahrenheit. Grease 12 standard size muffin pan cups or line with paper liners.
*Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
*Mix together eggs, apple juice, and buttermilk.
*Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix. Gently stir in chopped apples and nuts.
*Spoon batter into prepared pan, filling cups two-thirds full. Garnish each muffin with an apple slice.
*Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.

Bratwurst with Apples, Onion, and Sauerkraut

Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall classic. You'll find it at the supermarket.



YIELD: Makes 6 servings



Ingredients:

1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain


Preparation

*Position rack in center of oven; preheat to 400 degrees Fahrenheit. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
*Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edge of apples and sausages begin to brown, and about 25 minutes longer. Serve with bread.

Baked Chicken and Bacon-Wrapped Lady Apples

The ingredients are simple, but they add up to a main course that's incredibly hearty and satisfying. Cute little lady apples, cooked until soft and almost bursting, bring a luscious sweetness to the chicken and bacon.


YIELD: Makes 4 to 6 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 45 minutes


Ingredients

8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter)
6 chicken thighs (2lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Preparation

*Put oven rack in middle position and preheat oven to 400 degrees Fahrenheit.
*Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.
*While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or suing half a wooden pick.
*Brush a 3-quart (13-by-9 inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.
*Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to bakingdish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.
*While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil. stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.

Sausage and Leek Soup

Ingredients

4 medium leeks (white and pale green parts only), halved lengthwise, then chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
1 stick (1/2 cup) unsalted butter
8 cups chicken stock or low-sodium chicken broth (64 fluid ounces)
2 medium boiling potatoes
5 tablespoons all-purpose flour
1 cup thinly sliced smoked kielbasa
2 teaspoons chopped fresh marjoram
White pepper to taste

Preparation

*Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
*Cook carrot and celery in 1/2 stick butter in a 4-5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
*While stock simmers, peel potatoes and cut into 1/2-inch cubes.
*Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
*Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.

Stuffed Squash Blossom Bruschetta

You'll find squash blossoms, which have a subtle squash flavor, from late spring to early fall at gourmet grocery stores, farmers' markets, or Latin food markets. They perish quickly and should be kept in the refrigerator for no longer than one day. Though the stuffed flowers are served here as an appetizer atop grilled bread, they would also make a good side dish without the bread, or you could arrange a couple of stuffed blossoms over a green salad.



YIELD: 8 servings (serving size: 2 bruschetta)



Ingredients
16 (1/2 ounce) slices diagonally cut French bread baguette
Cooking spray
2 garlic cloves
1 cup part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 tablespoonchopped fresh dill
1 1/2 tablespoons minced shallots (about 1 small)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 large squash blossoms (about 3 cups)

Preparation
*Prepare grill or grill pan.

*Place bread on grill rack or grill pan coated with cooking spray; grill 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Set aside.

*Preheat oven to 350 degrees.

*Spoon ricotta onto several layers of heavy-duty paper towels; spoon to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes. Scrape into a bowl using a rubber spatula. Stir in Parmesan and next 4 ingredients (through pepper). Gently spoon about 1 tablespoon ricotta mixture into each blossom. Gently press edges of blossoms to seal in cheese.

*Place stuffed blossoms in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350 degrees for 15 minutes or until thoroughly heated. Top each bread slice with 1 squash blossom; serve immediately.

Watermelon Summer Salad

“Watermelon is tossed with onion, feta cheese and olives in this intriguing summer dish. Don’t be scared by the ingredients, they work together to make a very tasty and refreshing salad. Go ahead and try it – be prepared for a pleasant surprise!”

Ingredients:

¾ cup halved, thinly sliced red onion
½ cup pitted black olive halves
1 tablespoon fresh lime juice
1 cup chopped fresh mint
1 ½ quarts seeded, cubed watermelon
2 tablespoons olive oil
¾ cup crumbled feta cheese

Directions:

1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.

Recipe courtesy of allrecipes.com

Tomato, Mozzarella and Prosciutto Salad

An Italian – style salad combining the fresh flavors of ripe tomatoes, aromatic basil, and smooth mozzarella with the richness of prosciutto and the tangy flavor of balsamic vinegar.

Ingredients:

2 large ripe tomatoes
10 ounces fresh mozzarella cheese, sliced
Salt and pepper to taste
1 small red onion, chopped fine
1 small garlic clove, diced
2 tablespoons capers, rinsed
½ pound prosciutto ham, sliced
fresh basil leaves for garnish

Dressing:

2/3 cup extra virgin olive oil
1 tablespoon balsamic or red wine vinegar
1 tablespoon Dijon mustard

Directions:

1. Cut tomatoes into medium width slices, approximately 8 slices.
2. Cut cheese into slices of similar sized widths as the tomato slices.
3. On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a slice of cheese. As each slice of tomato is placed on the plate, add a little salt and pepper over each slice.
4. Sprinkle the onion, garlic and capers over the slices of cheese and tomatoes and then top with the sliced prosciutto ham.
5. Whisk together olive oil, vinegar and mustard. Season to taste.
6. Drizzle dressing over all the ingredients, and when ready to serve, garnish with basil.

Recipe courtesy of recipetips.com