Advertisements

Healthy Mediterranean Cooking at Home

Tag Archives: cooking with apples

fallproducecover

Fall is the time when we feel we can get back to spending some time cooking. Luckily, the cooler weather also brings a whole new group of seasonal produce to cook with, from apples and pears to hearty greens, root vegetables and squash. Make the most of what you find at the markets this autumn and try some new recipes to get you excited again about cooking.

Apples

Nothing says autumn more than a sweet tart apple. Apples can be used in dishes that are both sweet and savory. From stuffed turkey and pork to salads to applesauce and apple pie.

fallproduce1

Pork Tenderloin with Sautéed Apples

Serve with a spinach salad.

4 servings

Ingredients

Spice Mix

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Pork

  • 1 pound pork tenderloin, trimmed
  • 2 tablespoons butter
  • 2 cups thinly sliced, peeled or unpeeled apples
  • 1/2 cup thinly sliced shallots
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup apple cider or white wine
  • 1 teaspoon fresh thyme leaves

Directions

Cut pork tenderloin into 8 slices and flatten slightly with the palm of your hand.

Combine the spice ingredients and sprinkle the mixture evenly over all sides of the pork slices. Let rest for about 10 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Add the  pork slices to the pan; cook 4 minutes on each side. Remove pork from the pan to a platter and keep warm. If all the pork does not fit in the pan at one time, you will need to brown the pork in two batches.

Melt the remaining butter in the pan; swirl to coat. Add the apple slices, shallots, brown sugar and 1/4 teaspoon salt; sauté 4 minutes or until the apples start to brown. Add apple cider or wine to the pan and cook for 2 minutes or until the apples are crisp-tender. Stir in thyme leaves. Serve.

Pears

Pears are great for adding a touch of sweetness to savory dishes. Try serving a roasted pork roast or leg of lamb with caramelized pears. Not only does it add flavor, but the enzymes in the pears actually tenderize the meat.

fallproduce2

Roasted Pears and Red Onions

Excellent as a side dish for roasted pork or turkey.

6 servings

Ingredients

  • 4 semi-ripe medium pears, quartered and cored
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sherry vinegar
  • Coarse salt and ground pepper
  • 2 sprigs rosemary, plus extra leaves for garnish

Directions

Preheat oven to 425 degrees F.

In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in the dish) and top with rosemary.

Cover dish tightly with foil and bake until the pears begin to soften, about 20 minutes. Uncover and bake until the pears are golden brown on the bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves before serving.

Squash

Hard-skinned squash varieties are usually yellow to deep-orange, with a flesh that turns creamy and sweet when cooked. Out of the hundreds of varieties, each has its own unique flavor and ideal uses. Dark green and orange-skinned acorn squash has a tender golden interior that makes a sweet, creamy purée; butternut squash makes a great filling for pasta;  delicata, with its thin, edible skin, is delicious sliced and sautéed in a little butter and roasted spaghetti squash has a light flavor and texture that’s perfect topped with pesto.

fallproduce3

Stuffed Acorn Squash

4 servings

Ingredients

  • 2 medium acorn squashes (about 2 pounds), halved and seeded
  • 2 teaspoons extra-virgin olive oil
  • 3/4 pound lean ground beef or turkey
  • Ground cinnamon
  • Ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3/4 cup bulgur wheat
  • 2 cups water
  • 1/4 cup golden raisins
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons toasted pine nuts

Directions

Preheat oven to 400 degrees F. Place squash halves, cut sides down, in a 9-by-13-inch baking dish. Bake until tender, 35 to 40 minutes.

Heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each of cinnamon and nutmeg and 3/4 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.

Add onion and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining salt and the bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork and stir in the reserved beef, the raisins, parsley and pine nuts.

Scrape out the baked squashes, forming 1/4-inch-thick bowls and fold flesh into the bulgur mixture. Divide mixture among squash halves and return to the oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Parsnips and Carrots

Carrots and parsnips are earthy root vegetables. They’re especially good for roasting, but they also have a place in salads and soups. While similar in taste parsnips are sweeter than carrots, especially when roasted. Heirloom carrots come in a rainbow of colors, from white to yellow to purple. They are delicious grated raw with a honey dressing, roasted with orange zest and maple syrup or shredded and baked into cakes and breads.

fallproduce4

Root Vegetable Gratin

6-8 servings

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups shredded Italian Fontina cheese
  • 3 cloves garlic, finely chopped
  • 1 medium butternut squash, peeled, seeds removed and sliced into 1/8-inch-thick half moons
  • 1/2 pound parsnips, peeled and sliced into 1/8-inch-thick half moons
  • 1/2 pound carrots, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 pound red potatoes, peeled and sliced into 1/8-inch-thick half moons
  • 1/4 cup low sodium chicken broth
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil

Directions

Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with olive oil cooking spray.

In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne.

In another bowl, combine cheese and garlic.

Layer half the butternut squash in the baking dish; sprinkle with 1/2 teaspoon seasoning mix and 1/2 cup cheese mixture. Layer parsnips and carrots over the squash and season with 1/2 teaspoon seasoning mix and 1/2 cup cheese, followed by the onion and 1/2 teaspoon seasoning mix and 1/2 cup cheese. Top with potatoes, remaining butternut squash and seasoning mix.

Pour chicken broth over top. Cover with foil and bake at 375 degrees F for 60 minutes. Remove foil and bake for an additional 30 minutes.

Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes before serving.

Fennel

Fennel seed is perhaps best known for its licorice-scented seeds, used to flavor Italian sausage. But the crunchy vegetable bulb itself has a delicious, delicate anise flavor and the feathery fronds add flavor to salads and soups. It is delicious roasted and blends well with root vegetables and potatoes.

fallproduce5

Italian Crab and Fennel Stew

6 servings

Ingredients

  • 1 tablespoon olive oil
  • 6 cloves garlic, thinly sliced
  • 3 ribs celery, thinly sliced
  • 2 large shallots, thinly sliced
  • 1 large bulb fennel, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 1 tablespoons finely chopped thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 4 cups fish or chicken stock
  • 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
  • 2 lbs. pre-cooked king or snow crab legs, defrosted if frozen and cut into 3″ pieces
  • 2 tablespoons roughly chopped basil
  • 2 bunches roughly chopped flat leaf parsley
  • Italian Country bread, for serving

Directions

Heat oil in an 8 quart saucepan over medium-high heat. Add garlic, celery, shallots, fennel, salt, and pepper; cook, stirring occasionally, until golden, about 10 minutes.

Add the wine and cook until reduced by half, 1–2 minutes. Stir in tomato paste, thyme, paprika and bay leaves; cook, stirring, until slightly caramelized, about 3 minutes.

Add stock and tomatoes; boil. Reduce heat to medium; cook, stirring occasionally, until the sauce thickens, 15–20 minutes.

Stir in crab; cook until shells are bright red and the crab meat is tender, 2–3 minutes. Discard bay leaves. Stir in basil and parsley and serve with the bread.

fallproducecartoon

Advertisements


redcrosse10999

General Blog Site of General Things

Diabetes Diet

The best diet for optimal blood sugar control & health

Pretty Pursuit

A girl's gotta do what a girl's gotta do!

Level Up Stud

Physique, Mindset, Money & More

EnigmaDebunked

Thoughts that provoke yours.

COOKING WITH LUCE

DISCOVERING MY INNER CHEF

EVERYDAY EATS WITH TARA

Just a busy mom who makes fresh and healthy-ish food for her toddler

Memoirs with Hokte

#AlzheimersCare #Dementia

Gold Recipes

Gols Recipes

b2d Plate

Breakfast to dinner meal ideas

Dees Platter

Savour and Eat!!!

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

tggfood.com

Just another WordPress site

surprising recipes

easy, tasty and surprising recipes for everyone

All About That Food

Locally Grown Locally Made

Rock Bottom

My journey through the depths of hitting rock bottom and how I faced my fears and have started to turn my life around.

Outosego

|| thoughts

opt me TANYA

LIVE INDEED

ARJung

Independent author of fairy tales with a folkpunk and steampunk twist

Motivation & Environment

About Motivation, Self-help, Environment, Futuristic Science & Technology, GOD, and Spirituality

Intellectual Shaman

Poetry for Finding Meaning in the Madness

Claire’s

Cooking Creations

OlverIndulgence

Make Food Your Own

Mystic Meals

Where Cooking is Easy and Magical!

Just Peachy

Sweet treats, crafts, trips and more!

Flavour Adventure

Exploring flavours of the world

Dreams in Young Flourish

Diamonds, diamonds and stars

Steven Michael lamb

Global Management Consultant and Creativity Specialist

Midwest Fancy

Recipes that your friends will call fancy

my book eyes

A Children's Book Review Blog

recipes

great treats to make with a bottle of naturual neqta

The Mysterious Blogger

Only the ‘Shadow’ Knows for Sure!

Raastha

A blog on travel, food, our earth and many little amazing things!!!!

Julie Journeys

Off the beaten path adventures, hidden gems, and travel tips from around the World!

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Buona Fortuna Lodge # 2835

Sons and Daughters Of Italy In America

BOOK Brigade

happy reading everyday with Mickey

cartographysis

when literature and travel meet at the cul-de-sac

nekesaagola.wordpress.com/

This is a lifestyle blog. I get to put down life experiences of different people.Their passions and their joys, their struggles and their tears. I also get to feature once in a while.

Travel & Lifestyle

Dreamer in a wild world

%d bloggers like this: