Healthy Italian Cooking at Home

Category Archives: apples

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The lazy days of summer have disappeared. Those days have gone by so quickly and here we are back into the busy after school activities routine!  Soccer, tee ball, baseball, dance, gymnastics, violin…no matter what we or our children are involved in, the usual time for these activities seems to fall right in the middle of dinner time.

Dinner doesn’t have to be eaten between 5-6 p.m., though. An early dinner, right after school, can work better on busy nights. Instead of eating an after school snack, serve dinner.  Or make smoothies which are quick to drink and easy to digest and have dinner after the activity. Bottom line, eat when it makes sense and don’t be ruled by tradition.

Many recipes can be doubled and freeze well. Making dinner for one night with a spare to freeze will save you time not only because you won’t have to cook on a busy night, but you also won’t have many dishes to wash late in the evening.

Slow Cookers can not only be used for cooking but also for keeping foods warm, so when you walk in the door, dinner is ready.

Here are some of my favorite ideas for quick and healthy meals for busy evenings.

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Shrimp and Tomato Piccata

4 servings

Ingredients

  • 1 1/2 pounds fresh or frozen medium shrimp
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 ounces fresh thin string beans, trimmed
  • 3 medium tomatoes, cut into wedges
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 4 oz. dried linguine

Directions

Cook the pasta al dente. Drain.

Thaw shrimp, if frozen. Peel shrimp if they have shells and devein, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.

In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add garlic and green beans to the skillet; cook and stir for 3 minutes.

Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.

For the sauce:

In a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Pour shrimp mixture over the hot cooked pasta. Drizzle sauce over the shrimp and vegetables. Serve.

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Beef Sirloin Tips with Pepper Sauce

4 servings

Ingredients

  • 1 ½ pounds beef sirloin tip steak
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1 tablespoon olive oil
  • One 12 ounce jar red and yellow sweet peppers and onions
  • 1/2 cup homemade or store-bought spaghetti sauce
  • 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
  • Quick cooking polenta or couscous

Directions

Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika.

In a 12-inch skillet, heat oil over medium-high heat. Add meat and brown on all sides. Remove from skillet; keep warm.

Add the jar of peppers and onions with the liquid and the tomato sauce to the skillet. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened.

Return meat to the skillet; heat through. Sprinkle with parsley. Serve with quick cooking polenta or couscous or mashed potatoes.

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Greens, Cannellini Beans and Italian Sausage

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces Italian sausage links, cut lengthwise into long slices
  • 1 medium onion, cut into thin wedges (1/2 cup)
  • One 15 ounce can cannellini (white kidney) beans, rinsed and drained
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • One 14 1/2 ounce can reduced-sodium chicken broth
  • 12 cups chopped kale or your favorite greens
  • 2 tablespoons balsamic vinegar

Directions

In a very large skillet heat oil over medium heat. Add sausage and  cook and until browned. Add onion and cook for 6-8 minutes until the onions are tender.

Remove mixture from the skillet to a bowl and cover with foil to keep warm.

Add beans, thyme and garlic to the skillet. Stir and heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes.

Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender.

Add sausage mixture and vinegar to the skillet; heat through. Serve with crusty Italian bread.

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Crispy Fish Fillets with Apple-Celery Slaw

4 servings

Ingredients

  • 2 lemons, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 3 stalks celery, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1 pound of your favorite fish fillets
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons vegetable oil

Directions

Cut one lemon half into 4 wedges; set aside. Juice the remaining lemon half into a large bowl. Add the mayonnaise and honey and mix well. Remove 2 tablespoons of the mixture and set aside.

For the slaw:

Stir celery, apple and cabbage into the remaining mayonnaise mixture in the bowl and refrigerate while you prepare the fish.

For the fish:

Sprinkle fish fillets with salt and brush with the reserved 2 tablespoons of mayonnaise mixture. In a shallow dish combine cornmeal and chili powder; coat fish in the cornmeal mixture.

In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork.

Serve fish with slaw and the lemon wedges.

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Sautéed Chicken Breasts with Simple Wine Sauce

4 servings

Ingredients

  • 4 skinless, boneless chicken breast halves, (about 1 lb total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth or chicken stock
  • 1 tablespoon snipped fresh chives
  • Sautéed Seasonal Vegetables

Directions

Sprinkle the chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.

Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.

Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.

For the sauce:

Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.

Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.

Serve the chicken and wine sauce with the veggies on the side.

For the veggies:

In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste.


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Packing lunches can be a rushed chore for parents and unhealthy items might get mixed in. Children have particular tastes and often balk at new, healthy foods, so the key is to keep the foods interesting and not too different from what they usually get. If your child returns home with half of their lunch uneaten because they don’t like something then use a few ”tricks” in creating their lunches.

Chips are crunchy and a fun snack, but lack nutritional value. The beginning of the school year is also the start of apple season, so substitute apple chips.

Use Greek yogurt that is full of protein and sweeten it lightly with honey to make a parfait. Layer fruit and granola with the yogurt to make something delicious that your children will love.

Unless your child is training for the Olympics, chances are they don’t need a sports drink every day. Curb their cravings for this sugary beverage with colorful flavored water.

Chocolate treats are very tempting for lunches. They’re individually wrapped and easy to throw in a backpack. Instead of the high sugar option, try healthy chocolate cookies. They pack the same great chocolate taste, but also have fiber and fewer calories.

Stop older kids from wanting to eat out by packing them a delicious wrap. They hold up well without refrigeration and you can tuck in some vegetables without them knowing. Drizzle Caesar dressing (or your child’s favorite dressing) over chicken inside a wrap for a tasty lunch that won’t have your children heading off for fast food.

If kids help pack their lunch, they’re more likely to eat it! On nights you have a bit more time, have them choose which piece of fruit or what type of bread they want and let them assemble their lunch.

Here are some ideas for healthy lunchbox snacks that most children like:

  • Single portion-sized cups of unsweetened applesauce or fruit without added sugar.
  • Trail mix made with cereals, nuts, pretzels, dried fruit or raisins, and a few chocolate chips.
  • Reduced-fat cream cheese spread on whole wheat crackers.
  • Individual serving-sized packages of low-fat yogurt, cottage cheese or yogurt smoothies.
  • Carrots and celery sticks with dips made from yogurt or low-fat sour cream.
  • Whole grain bagels topped with cream cheese-vegetable spread.
  • Air-popped popcorn flavored with a sprinkling of Parmesan cheese.
  • Cheese cubes or sticks and seedless grapes make a delicious side dish for sandwiches or wraps.
  • Cold strips of grilled chicken with a honey mustard dip.
  • Dried cranberries or cherries are a sweet alternative for kids bored with raisins.

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Baked Apple Chips

Makes about 50 chips

Ingredients

  • 2 cups water
  • 2 cups sugar
  • 2 large apples or 3 small ones (such as gala, braeburn or fuji)
  • Cinnamon, optional

You will also need:

baking sheets lined with parchment paper

a saucepan to make the simple syrup in

a mandoline or a sharp knife and a cutting board

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the oven set to 250 degrees F

Directions

Make the simple syrup:

Pour the two cups of water and sugar into a saucepan and bring it to a boil. Stir it once it comes to a boil to make sure there’s no sugar stuck to the bottom of the pan and it’s all dissolved.

Once the liquid is clear, turn off the heat and let it sit.

Set the oven to 250 degrees F.

Use a mandoline or a sharp knife. Start from the side of the apple and slice off the rounded side of the apple. Then cut the apples into 1/16 inch slices.

Keep going right through the center of the apple. At this stage don’t worry about coring them or the seeds.

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Use a paring knife or your fingernails to remove any seed fragments, stems or fuzzy bits from the apple. The core will soften in the warm syrup.

Place the apples in the simple syrup and soak for 10 minutes. Stir a few times during the soaking period.

Using tongs, lift the apples, one by one from the syrup, shake off the excess and place them on the parchment lined baking sheets.

Don’t overlap them, but try to get as many on the baking sheets as you can. Flatten them as you go  Sprinkle lightly with cinnamon is using.

Place one baking sheet in the middle of the oven and the other right below that.

Cook them for a half hour and then rotate the trays so the top one is on bottom. Cook for another half hour and check. Depending on your oven, both sheets might be done. If they’re done, they should be golden brown and crisp.

If they’re not, give them 10 or 15 more minutes and check again, continuing to do so until they’re done. Keep in mind that they will harden up a bit once you take them out of the oven.

Apple chips will last a few months, it they are around that long.

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Italian Focaccia Sandwiches

4-6 servings

Ingredients

  • 5 slices bacon
  • 1 (8-ounce) round loaf of focaccia bread (6-8-inches in diameter)
  • 1/2 cup basil pesto
  • 4 ounces thinly sliced turkey
  • 2 ounces thinly sliced provolone cheese
  • Thinly sliced tomato

Directions

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Cut the focaccia bread in half and spread the pesto over both sides of the bread.

Cover the bottom halves of the focaccia with turkey, provolone, tomatoes and bacon, spreading equally.

Cover with the top half of the focaccia, pesto side down.

Cut the sandwich into 3-4 inch squares. Wrap tightly in plastic wrap.

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Chicken-Broccoli Cups

4 servings

Ingredients

  • 1/4 cup plain low-fat yogurt
  • 1/4 cup light ranch salad dressing
  • 1 ½ cups coarsely chopped cooked chicken or turkey
  • 1/2 cup coarsely chopped fresh broccoli
  • 1/4 cup shredded carrot
  • 1/4 cup chopped pecans or walnuts (optional)

Directions

In a small bowl combine yogurt and salad dressing.

In a medium bowl combine chicken, broccoli, carrot and, if desired, nuts. Pour yogurt mixture over the chicken mixture; toss to coat.

For individual lunches, divide chicken mixture among four plastic cups. Cover and chill for up to 24 hours.

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Caprese Salad Pita Pockets

4 servings

Ingredients

  • 1 cup cherry or grape tomatoes, quartered
  • 4 ounces fresh mozzarella cheese, cubed
  • 1 cup coarsely chopped cucumber
  • 3/4 cup mixed tender salad greens
  • 1/4 cup fresh basil leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 large whole wheat pita bread rounds, halved crosswise

Directions

In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, vinegar, oil, salt and pepper.

Spoon tomato mixture into pitas. Wrap each pita half in plastic wrap and chill.

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Chocolate Cookie Thins

Makes about 48 cookies.

Ingredients

  • 1 1/4 cups chopped semisweet or bittersweet chocolate (about 6 ounces)
  • 2/3 cup unsweetened cocoa powder, American-style or Dutch-process
  • 1 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup white whole-wheat flour
  • 2/3 cup sweetened dried cranberries, finely chopped
  • 2/3 cup finely chopped slivered almonds

Directions

Line 3 large cookie sheets with parchment paper.

Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to the bowl of an electric mixer and add cocoa, ½ cup granulated sugar, baking powder and salt; stir until blended on a low setting.

Add eggs, honey, oil and vanilla and beat on medium speed until combined.

Beat in all-purpose and whole-wheat flours; then fold in cranberries and nuts until thoroughly incorporated. The dough will be stiff.

Divide the dough into quarters. Roll each quarter into a 9-inch-long “log.” Divide the log into 12 equal pieces. Roll each piece into a ball.

Place on prepared cookie sheets and refrigerate until very cold, about 1 hour.

Position a rack in the middle of the oven and preheat to 350°F.

Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on the prepared baking sheet.

Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between each cookie and spraying it as needed.

Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool. Repeat with remaining pans.

These cookies store well in the freezer.


 

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This is definitely pie baking for those who are intimidated by making traditional pies. Think rustic tarts — they don’t even require a pie plate. First, you roll out just one sheet of dough (since there’s no top) as perfectly or imperfectly as you like. Then you add the fruit filling in the center and fold over the edges of the dough. There you are – ready to bake.

A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Art of Cooking) by Martino da Como, published circa 1465, and Cuoco napoletano (Neapolitan recipes), published in the late 1400s containing a recipe (number 94) titled “Crostata de Caso, Pane,” etc. The French version is called a Galette.

A modern crostata is a “rustic free-form version of an open fruit tart that may also be baked in a pie plate. Crostatas have a status as being one of the premiere Italian pastries. A crostata can be made with just about any type of fruit filling, the pastry can be prepared with fruit that is in season, as well as any range of home canned preserves and even with canned fruits and jams that are purchased in the supermarket. The fact that the crostata may be prepared as an open-faced dessert or be covered with a top crust allow this Italian pastry to easily adapt to all sorts of occasions.

Since peaches looked absolutely beautiful this week, I bought some for eating and some for baking. So I am making a peach crostata for you here and recipes for other types of fruit fillings follow. Just follow the directions for the peach crostata for the other fruit fillings. Take your pick. Not only is this dessert easy to prepare but if you serve it to guests, they will think you are a pastry chef.

The traditional pastry in Italy is pasta frolla but you can also use 1 large sheet of defrosted puff pastry or 1 refrigerated round pie crust dough. The traditional pastry recipe is below, if you would like to use it. I keep it simple and use the refrigerated store-bought pastry crust. I don’t peel the peaches either.

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Peach Crostata

I like to brush the bottom of the crust with a little jam or marmalade to keep the crust from getting soggy and to add an additional layer of flavor. Traditional recipes do not call for this step.

Ingredients

  • One refrigerated pie crust, at room temperature
  • 2 tablespoons apricot or peach preserves or orange marmalade
  • 3 large peaches, sliced ½ inch thick
  • 6 tablespoons brown sugar
  • 2 tablespoons flour, cornstarch or tapioca flour
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon butter
  • Water or cream
  • 1 tablespoon coarse sugar

Directions

Heat the oven to 425°F. Remove the pie crust dough from the paper pouch and place flat on a parchment lined baking sheet. Brush the crust with the preserves.

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In medium bowl, mix together the flour, brown sugar and salt. Add the peaches and vanilla. Mix well.

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Rather than spooning the fruit mixture onto the center of the crust, I prefer to arrange the fruit in a decorative pattern to within 1 1/2 inches of the edge. Use tongs to arrange the fruit and pour any juice left in the bowl over the arranged fruit. If there are any slices that don’t fit just arrange them in the center on top of the first layer, as I did for this crostata. Dot with the butter.

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Fold the crust edge over the filling to form a border, pleating the crust as necessary. Refrigerate the tart until chilled, about 30 minutes.

Brush the crust edge with water or cream and sprinkle with coarse sugar.

Bake 25-30 minutes or until the crust is golden brown and the fruit is tender. Serve warm. This dessert is sometimes served with sweetened mascarpone cheese or whipped cream.

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Pasta Frolla (Italian Sweet Pastry Dough)

Ingredients

  • 3 cups unbleached all-purpose flour, plus more for the work surface
  • 1 cup confectioner’s (powdered) sugar
  • 1/4 teaspoon fine sea salt or table salt
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 small orange
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 2 large egg yolks

Directions

Put the flour, sugar, salt, lemon and orange zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolks and process until the dough just begins to come together.

Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator and let it sit for 30 to 45 minutes, or until it is just pliable enough to roll, but not too soft to work with. Roll out into an 11 inch circle.

Blueberry Crostata

  • 18 oz blueberries
  • 1 heaping tablespoon flour
  • 1 heaping tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter

Blackberry Crostata

  • 12 ounces blackberries
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon

Plum Crostata

Note: For this recipe you want firm but slightly ripe plums, and preferably freestone, such as the Italian prune plums.

  • 2 pounds firm ripe Italian prune plums, cut into sixths or eighths
  • 1 tablespoon lemon juice
  • 1 tablespoon Cognac or other flavored liqueur
  • 1 tablespoon potato starch
  • 1/4 cup granulated sugar
  • Pinch of salt

Fig Crostata

Use fig jam for the crust, if you can.

  • 1/2 lb of ripe figs
  • 4 tablespoons honey
  • 1/4 cup chopped toasted almonds
  • 1 teaspoon olive oil

Apricot Crostata

  • 1 1/2 lbs of fresh ripe apricots
  • 1/4 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon butter
  • Coarse sugar

Cinnamon Apple Crostata

  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 3 cups thinly sliced, peeled cooking apples or 3 large apples
  • 1 teaspoon sugar
  • 2 tablespoons chopped pecans or walnuts

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Preserve some of summer’s fresh fruit for later in the year with a few batches of fruit butter. Complicated canning techniques are not required. These fruit butter recipes can be stored in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

Fruit butters are spreads made by cooking fruit pulp with sugar or honey to a thick consistency. The smooth, spreadable texture of fruit butters makes them an ideal substitute for butter on bread, toast or muffins. Fruit butters are also good stirred into plain yogurt or spread on a salmon fillet or chicken breast before cooking. A little fig butter is delicious in a grilled cheese sandwich. There are so many ways to use fresh fruit butter.

Using several varieties of a particular fruit can yield a better tasting fruit butter. Adding certain spices can give fruit butter a distinctive flavor. Spices can safely be adjusted to suit your taste.

Fruit butters are made by cooking down fruit mixture until it is thick and sticky instead of adding pectin to set the mixture, as you do when making jam.

Butters are meant to be smooth, so stone fruit, such as apricots, nectarines, peaches apples and pears should be peeled. If you’re making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve or cheesecloth to remove the seeds.

How to prepare the fruit:

Berries: Remove stems; hull strawberries. Measure whole.

Cherries: Remove stems and pits; halve. Measure halves.

Peaches, Apricots, Nectarines & Plums: Peel and cut into 1/2-inch pieces; discard pits. Measure pieces.

Apples & Pears: Peel and quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.

To peel stone fruit: dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.

Because of the long slow cooking of a fruit butter, it is very easy to scorch or burn the butter. Fruit butter should be simmered rather than boiled. It should also be stirred constantly as it thickens. Even a small amount of scorching will cause the entire mixture to taste burned.

All the recipes can be doubled but remember the cooking time will be longer.

Basic Fruit Butter Recipe

Makes about 2 cups

Ingredients

  • 6 cups prepared fresh fruit
  • 1 cup water
  • 1/2 to 1 cup granulated sugar or brown sugar or 3/4 cup maple syrup or honey
  • 1/4 cup lemon, lime or orange juice
  • 2 jars (1 cup capacity) with screw top lids

Directions

If the fruit tastes sweet, use the lesser amount of sugar.

Combine fruit, water and sugar in a Dutch oven; add juice. Bring to a boil over high heat.

Reduce heat to maintain a low simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).

To test for thickness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. If liquid is present, return to a simmer and cook until thickened.

For a very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

For freezing or refrigerating:

Ladle the fruit butter into clean, sterilized jars to within 1/2 inch of the rim. Wipe the rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing.

Some Variations

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Pear Butter

Makes about 1 cup

Ingredients

  • 4 ripe but firm Bartlett pears, (1-1 1/4 pounds), peeled, cored and cut into 1-inch chunks
  • 3/4 cup pear nectar

Directions

Place pears and pear nectar in a heavy medium saucepan; bring to a simmer. Cover and simmer over medium-low heat, stirring occasionally, until the pears are very tender, 30 to 35 minutes. Cooking time will vary depending on the ripeness of the pears.

Mash the pears with a potato masher. Cook, uncovered, over medium-low heat, stirring often, until the puree has cooked down to a thick mass (somewhat thicker than applesauce), 20 to 30 minutes more. Stir almost constantly toward the end of the cooking. Scrape the pear butter into a bowl or storage container and let cool. Refrigerate.

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Roasted Apple Butter

Making apple butter in the oven, rather than on the stove-top, produces a spread with a distinctive caramelized flavor. Stir in a teaspoon of apple pie spice to the cooked sauce for more flavor.

Makes about 2 cups

Ingredients

  • 8 medium McIntosh apples, (2 3/4 pounds), peeled, cored and quartered
  • 2 cups unsweetened apple juice

Directions

Preheat the oven to 450°F. Arrange apples in a large roasting pan. Pour apple juice over the apples. Bake until tender and lightly browned, about 30 minutes. Using a fork or potato masher, thoroughly mash the apples in the roasting pan.

Reduce the oven temperature to 350°F. Bake the apple puree, stirring occasionally, until very thick and deeply browned, 1 1/2 to 1 3/4 hours. Scrape into a bowl and let cool. Place in a storage container and refrigerate.

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Plum Butter in a Slow Cooker

Makes about 2 cups

Ingredients

  • 1 ¾ to 2 pounds of plums
  • 1/2 cup sugar
  • 1/2  teaspoon vanilla

Directions

Wash plums; peel, pit and cut into halves.

Place the sugar and plums in a slow cooker. Stir. Let the mixture cook for about 12 hours on low. Stir whenever you think of it. Add vanilla after the mixture has thickened.

Pour into jars with a screw top lid and cool. Refrigerate or freeze.


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Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.

A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.

When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.

To make the ginger syrup:

Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.

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Fruit and Herb Salad

For the salad:

  • 1 pint strawberries, stemmed and halved
  • 1 half-pint raspberries
  • 1 half-pint blueberries
  • 2 oranges, peeled and cut into sections
  • 2 kiwis, peeled and cut into large chunks
  • 1 mango, peeled and cut into large chunks
  • 2 cups fresh pineapple, cut into large chunks
  • 1 cup cantaloupe or honeydew melon chunks
  • 1/4 cup fresh mint, julienned, for garnish

For the syrup:

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup chopped fresh mint

Directions

Combine all of the fruit in a large attractive serving bowl. Refrigerate.

For the syrup:

Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.

Strain through a colander into a bowl. Let the syrup cool.

Gently combine the cooled syrup with the fruit just before serving.

Garnish with mint and serve immediately.

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Wine Soaked Fruit Salad

Ingredients

  • 1/4 cup superfine sugar
  • 3/4 cup Grand Marnier
  • 2 cups rosé wine
  • 2 cups red wine
  • 1 Granny Smith apple, cored and thinly sliced
  • 2 cups strawberries, tops removed and halved
  • 1 orange, thinly sliced
  • Mascarpone cheese for garnish

Directions

In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.

Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.

To serve:

Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.

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Basil Fruit Salad

Ingredients

  • 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
  • 3 cups seedless green grapes, halved
  • 2 cups fresh blueberries
  • 2 tablespoons thinly sliced fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey

Directions

In a large bowl combine the watermelon, grapes, blueberries and basil.

In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.

Cover and chill for up to 8 hours.

fruitsalad4

Melon, Berry and Cheese Salad

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, thinly sliced
  • 1/2 teaspoon minced preserved lemon peel or lemon zest
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Freshly ground pepper
  • 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1 cup blackberries
  • 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
  • 2 tablespoons snipped chives

Directions

In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.

Arrange the melon slices and blackberries on a large serving platter.

Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.

fruitsalad5

Red Fruit Salad

Serves 6

Ingredients

  • 1/2 pound cherries, pitted and cut in half
  • 1/2 pound seedless red grapes, cut in half
  • 1 pound strawberries, cored and cut in half
  • 1 1/2 teaspoons whole coriander seeds
  • 3 tablespoons brown sugar
  • Juice and zest of half a lemon
  • Mint for garnish, optional

Directions

Combine the fruit in a large bowl.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.

Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.

Set aside for at least ten minutes or even overnight before serving.

Add mint if you like it before serving.


sandwichcover

Sometimes, only a sandwich will do. Pasta seems too complicated and meat too fussy. A sandwich is simple and easy — bread, fillings – done. However, have you ever had a burger with a too-crusty bun or a multi-layered hero on bread that falls apart? Then you know what it means to choose the wrong bread for a sandwich. The basic rule of sandwich-making is that textures need to work together. You just need some basic knowledge and a bit of creativity.

sandwich1

Some breads work with almost everything, and challah — like its sweeter French cousin, brioche — is one of them. If you’re looking for fluff or sweetness as a balance to salty flavors, these breads are perfect: Both will also stand up to savory, salty prosciutto, condiments and even mayonnaise-based salads.

Heartier sandwiches, like pulled pork or meatballs, require more support, so go with a bun or roll. If you’re set on slices, remember that soggy fillings — like marinated steak or tomatoes for — benefit from thick-cut slices of bread.

sandwich3

On the opposite end of the spectrum are those sandwiches that require a lighter touch, especially if you’re thinking about making an open-faced sandwich. While baguettes are versatile, they also allow for thinner slicing. Baguettes are a wonderful base for a variety of toppings, especially if you’re feeding a crowd and they toast well.

sandwich4

Though some would argue that a wap is not a sandwich, they are popular for typical sandwich fillings, like salads, cold cuts and scrambled eggs. Just be sure the fillings are soft enough to be rolled up.

sandwich5

Are you thinking about making a Mediterranean type sandwich? You might want to choose an olive oil bread like focaccia or ciabatta. An olive oil bread  is ideal to support, tomatoes, olives hummus, feta, pickles and capers. These breads also make the best paninis.

sandwich6

Want a healthy midday sandwich to get you through the day?  Earthy, multi-textured loaves are a perfect match for good-for-you fillings like leafy greens, spreads, and tofu. They are also perfect for PB&J.

sandwich7

Maybe you are in the mood for a BLT or grilled cheese? Stick to the classics for these sandwiches, like a loaf of crusty sourdough. These types of sandwiches are all about what’s in the middle (cheese, bacon, tomatoes) and you want bread that will compliment them. The balance of soft chew, crusty crust and a slight tang make sourdough a good choice.

sandwichpanini

Chicken Panini with Tapenade, Roasted Peppers and Onions

Makes about 4 large sandwiches

Ingredients

  • 1 loaf ciabatta bread thinly sliced or focaccia sliced in half
  • Artichoke and olive tapenade (recipe below)
  • 6 ounces Italian Fontina cheese, sliced
  • 4 roasted red bell peppers from a jar
  • 3/4 cup sautéed onions
  • 1 large bunch fresh basil
  • 1 pound cooked chicken breasts, sliced thin
  • Olive Oil

Directions

Spread 1 slice of bread with tapenade, and layer the cheese and peppers on top. Spread cooked onions on another slice and top with basil and chicken.

Put the two halves together, brush the outsides of the bread with olive oil, and grill on a Panini maker or on a cast iron pan with another cast iron pan pressed on top. Repeat with all remaining sandwiches.

Olive and Artichoke Tapenade

  • 4 ounces (113 g) of pitted kalamata olives
  • 4 ounces (113 g) marinated artichoke hearts
  • 2 fresh basil leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Pulse all ingredients in a food processor until coarsely chopped.

sandwichopen

Open-Faced Roasted Vegetable Sandwiches

4 servings

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium eggplant, thinly sliced
  • 2 medium zucchini, halved and sliced
  • 1 large onion, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • One small baguette cut in half and then in half again to make 4 pieces or use 4 – ½ inch thick slices of challah bread
  • 1 medium tomato, thinly sliced
  • 4 slices Muenster cheese

Directions

Preheat oven to 425°F. Toast bread.

In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15 x 10 x 1-inch baking pans.

Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.

Combine mayonnaise, vinegar and mustard; spread over toasted bread. Place on a baking sheet. Top with vegetable mixture, tomato and cheese.

Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

sandwichsalad

Turkey Salad on Whole Wheat

4 sandwiches

Ingredients

  • 1 cup chopped cooked turkey or chicken breast
  • 1/3 cup chopped cored apple or chopped seeded cucumber or finely chopped celery
  • 1 hard-cooked egg, peeled and chopped
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons light mayonnaise
  • Salt and black pepper
  • 8 slices whole wheat bread
  • 4 lettuce leaves

Directions

In a medium bowl stir together turkey, apple and egg. Add yogurt and mayonnaise; stir to combine. Season to taste with salt and pepper. Serve immediately or cover and chill up to 4 hours.

Spread chicken mixture on half of the bread slices. Top with lettuce leaves and remaining bread slices. Cut each sandwich in half.

sandwichhoagie

Healthy Everything Hoagie

Ingredients

Serves 1

  • 1 regular or whole wheat hoagie roll, sliced in half lengthwise
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 fresh basil leaves , chopped
  • 1 large lettuce leaf
  • 1 slice deli oven roasted beef
  • 1 slice deli oven roasted turkey breast
  • 1 slice deli lean ham
  • 2 thin slices provolone cheese
  • 2 slices ripe tomato
  • 1 thin slice red onion
  • 2 thin slices green bell pepper
  • Sliced pickles, optional

Directions

In a small bowl, combine olive oil, vinegar and basil.

Drizzle mixture on the inside top half of the roll.

On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, cheese, tomato, onion, peppers and pickles, if using.

Cover with the top of the roll.

sandwichfish

Crispy Fish Fillet Sandwiches

This sandwich is oven fried and the sauce is made with yogurt to keep it healthy. Coleslaw goes well with this sandwich.

2 sandwiches

Ingredients

  • Nonstick spray
  • 2 tablespoons melted butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 cup panko breadcrumbs
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly cracked black pepper
  • Two 6-ounce fish fillets (tilapia, halibut, cod, snapper, grouper, etc.
  • Two 6-inch soft rolls or baguette, split and toasted
  • 1 tomato, sliced
  • Lettuce, shredded

Sandwich Spread

  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon prepared horseradish

Directions

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Combine the sauce ingredients and refrigerate until ready to make the sandwiches.

Mix together the melted butter, Dijon mustard and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot baking pan in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by slathering the toasted split roll with the Sandwich Sauce, topping with the breaded fish fillet and adding  tomato slices and shredded lettuce.


fruitbreadcover
“Quick bread” refers to any bread that uses leaveners, like baking powder or baking soda instead of yeast, and requires no kneading or rising time. Quick breads are always popular; blueberry muffins and zucchini bread in summer, pumpkin muffins in the fall or coffee cakes and banana bread, any time of the year! More versatile than most other baked goods, quick breads give you greater freedom to add ingredients (like nuts and dried fruit) and make healthy substitutions. To lower the fat, for example, you can substitute some of the oil with an equal amount of almost any fruit puree (applesauce, plum, pumpkin, bananas).

fruiebreaddried

If you’re adding dried fruit, try soaking it first. This will moisten the fruit, make it tender and juicy and also preserve the bread’s moisture. To soak dried fruit, place it in a heatproof bowl and pour over just enough boiling water to cover. Let it soak about 15 minutes, then drain and add to the finished batter. For added flavor, soak fruit in hot apple or orange juice–or soak it overnight in rum or brandy. Don’t sprinkle dried fruit on top of quick breads before baking, as it will burn before the loaf is done.

The secret to moist, tender quick bread is in the mixing: use a gentle touch. Combine in a bowl the dry ingredients–flour, leavening, salt, and spices; sift them together or mix them thoroughly with a wire whisk. In another bowl, beat together the fat, sugar and eggs in the order the recipe advises. Stir any other ingredients (fruit puree, flavorings or extracts) into the wet ingredients. Only when each bowl of ingredients is mixed thoroughly should they be combined. When you are ready, pour the dry ingredients into the wet ones and fold them together gently. Do this part by hand rather than with a mixer. Add nuts and fruits; stir just until incorporated. Over-mixing will cause “tunnels”–holes where the air bubbles escaped–and will make the bread tough.

fruitbreadpans

Unless you’re using high-quality non stick metal or silicone baking pans, you should always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, which helps maintain a “shield” between the pan and the batter while the bread is baking. A high-quality cooking spray–one that won’t bake on to your pans and discolor them–is also a fast, easy fix. Let the bread cool for at least twenty minutes before inverting the pan and removing the bread.

The crack on top of the bread happens when the loaf “sets” in the heat of the oven before the bread is finished rising. Don’t worry–it’s normal for quick breads. Drizzle the loaf with icing or dust with confectioners’ sugar to cover the crack.

The bread looks done on the outside but it’s still raw in the middle. This is one of the most common quick bread problems and it can be caused by a few different factors:

  • The oven temperature could be too high. (Use an oven thermometer to check.)
  • Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won’t burn before the middle has time to catch up.
  • Another cause of a “raw center” could be using a different pan size than the recipe calls for. One of the advantages of baking quick breads is that you can use the same batter to make muffins, mini loaves or large loaves. Each size, however, requires different baking times–and some require different baking temperatures. The larger and thicker the loaf, the longer it’s going to take to bake. If you’re using a different size pan than your recipe calls for, adjust the baking time accordingly and check the bread often.

fruitbread1

Pear and White Cheddar Bread

Makes 16 servings.

Ingredients

  • 1 1/3 cups unbleached all-purpose flour
  • 1/2 cup whole wheat pastry flour or white whole wheat flour
  • 1/4 cup flaxseed meal or toasted wheat germ
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups shredded pears
  • 1/2 cup sugar
  • 1/2 cup refrigerated egg substitute or 2 eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 1/4 cup buttermilk
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/2 cup shredded white cheddar cheese (2 ounces)

Directions

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7 x 3 1/2×2-inch loaf pans; set aside.

In a large bowl, stir together all-purpose flour, whole wheat pastry flour, flaxseed meal, baking powder and salt. Make a well in center of flour mixture; set aside.

In a medium bowl, combine pears, sugar, eggs, oil, buttermilk, honey and vanilla. Add pear mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cheese. Spoon batter into the prepared pan.

Bake for 55 to 60 minutes (45 to 50 minutes for the smaller pans) or until a toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 10 minutes. Remove bread from pan.

Cool completely on wire rack. Wrap and store overnight before slicing.

Variations: 

Cinnamon, Chocolate, and Pear Quick Bread:

Prepare as directed, except stir 1 teaspoon ground cinnamon into the flour mixture and substitute 1/2 cup miniature semisweet chocolate pieces for the cheese.

Fig, Ginger, and Pear Quick Bread:

Prepare as directed, except stir 1-1/2 teaspoons finely shredded lemon peel and 1 teaspoon ground ginger into the flour mixture and substitute 1/2 cup finely snipped dried figs for the cheese.

Blue Cheese, Pecan, and Pear Quick Bread:

Prepare as directed, except substitute 1/4 cup finely crumbled blue cheese and 1/4 cup chopped toasted pecans for the white cheddar cheese.

fruitbread3

Healthy Banana Bread

One 9 x 5-inch loaf (about 15 slices)

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs or 1/2 cup refrigerated egg substitute
  • 1/2 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup plain low-fat yogurt or buttermilk
  • 1 cup mashed bananas (2 very ripe bananas)
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Directions

Preheat the oven to 350 degrees with a rack in the middle.

Spray a 9 x 5-inch loaf pan with pan spray, and line the bottom with parchment. Spray the parchment.

Sift together the flours, baking soda, cinnamon, nutmeg and salt.

In a standing mixer fitted with a paddle attachment, beat together the eggs and sugar until thick; five to eight minutes. Beat in the oil, the yogurt or buttermilk, bananas and vanilla.

At low-speed, beat in the flour in three separate additions. Fold in the nuts.

Pour into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean.

Let cool in the pan for 10 to 15 minutes, then turn out onto a rack to cool completely.

This bread will keep for several days, but put it in the refrigerator after three days and the bread freezes well if wrapped air-tight.

fruitbread2

Apricot Bread

Makes 1 loaf

Ingredients

  • 3/4 cup dried apricots
  • 3/4 cup sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/4 cup water
  • 1/2 cup orange juice
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped walnuts

Directions

Preheat oven to 350°F. Butter a 9-inch loaf pan and set aside.

Soak apricots for 20 minutes in hot water to cover. Drain and chop apricots into 1/4-inch pieces. Set aside.

Beat sugar, oil and egg together in a mixing bowl. Stir in water and orange juice. Add the flours, baking powder, baking soda and salt, mixing until thoroughly combined. Stir in walnuts and apricots.

Pour batter into the prepared pan and bake for 55 to 65 minutes or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan for 15 minutes. Remove to a wire rack to continue cooling.

fruitbread4

Blueberry Oatmeal Bread

Ingredients

  • 2/3 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups unbleached all-purpose flour
  • 1 cup quick-cooking or old-fashioned oats, plus extra for the top of the bread.
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries

Directions
Heat oven to 350ºF. Grease bottom only a 9-inch loaf pan.

In large bowl, mix brown sugar, milk, oil, vanilla and eggs with spoon. Stir in remaining ingredients except blueberries; mix thoroughly. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.

Bake 45  minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan with a thin spatula; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

fruitbread5

Whole Wheat Fruit-Nut Bread

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 cup unsweetened applesauce
  • 1 6 ounce carton plain low-fat yogurt
  • 1/2 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1 cup chopped pecans
  • 1/3 cup dried cherries or cranberries
  • 1 tablespoon toasted wheat germ

Directions

Preheat the oven to 350 degrees F.

Grease the bottom and 1 inch up the side of a 1-1/2-quart ovenproof casserole; set aside.

In a large bowl, stir together whole wheat flour, all-purpose flour, baking powder, salt, cinnamon and baking soda. Make a well in center of the flour mixture; set aside.

In a medium bowl, combine eggs, applesauce, yogurt, brown sugar and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Fold in nuts and dried fruit. Spoon batter into the prepared casserole. Sprinkle with wheat germ.

Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes to prevent overbrowning.

Cool in the casserole dish on a wire rack for 10 minutes. Remove bread from the casserole. Cool completely on wire rack. If desired, wrap and store overnight before slicing (bread will be slightly moister the second day). Makes 12 servings



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