Red and Totally Delicious: The Apple

Apples are a great source of dietary fiber, which helps digestion and promotes weight loss. (Photos.com)

Eating fresh apples is always good for you, but eating apples when they are in season is even better.

Apples are a great source of dietary fiber, which helps digestion and promotes weight loss. A medium apple contains about five grams of fiber, more than most cereals. Plus, apples have zero fat and cholesterol.

In the last few years, I have enjoyed more than ever cooking with apples. They add a natural sweetness to any dish without adding sugar. The Apple Cinnamon Cake is an ideal dessert, as it doesn’t need frosting.

Apples also complement Chinese and Indian cooking, as they balance the salty and spicy flavor. Please don’t get stuck on buying just the Red Delicious apple. The Braeburn, Pink Lady, and Honey Crisp are all exceptionally delicious.

Apple Cinnamon Cake

1. 3 large eggs
2. 1 1/2 cups sugar
3. 3/4 cup vegetable oil
4. 2 cups all-purpose flour
5. 1 1/2 tablespoons cinnamon
6. 1 teaspoon baking soda
7. 1/2 teaspoon salt
8. 3 Braeburn apples, peeled, cored, and sliced
9. 1/2 cup chopped nuts
10. Whipped cream or ice cream (optional)

 

Heat oven to 325 degrees F. Grease an 8-inch-square baking pan. In large bowl, beat eggs, sugar, and oil until blended. Add flour, cinnamon, baking soda, and salt; mix until well combined. Stir in apples and nuts.

 

Spread batter in pan and bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Serve warm with whipped cream or ice cream, if desired.

Chinese-Style Apple Salad

This light, refreshing salad makes a delicious side dish for grilled meats and chicken.

Soy Dressing:

1. 3 tablespoons vegetable oil
2. 2 tablespoons cider vinegar
3. 1 tablespoon soy sauce
4. 1/4 teaspoon black pepper

Salad:

1. 1 Granny Smith apple, cored and chopped
2. 1 cup sliced mushrooms
3. 1 cup bean sprouts
4. 1 cup snow pea pods
5. 1/4 cup sliced celery
6. 1/4 cup chopped sweet green pepper

Prepare Soy Dressing:

In large bowl, whisk together vegetable oil, cider vinegar, soy sauce, and black pepper.

 

Add apple, mushrooms, bean sprouts, snow pea pods, celery, and green pepper to dressing mixture and toss well.

Apple Mulligatawny

An Indian specialty, well-spiced mulligatawny is awash with flavors and colors: piquant curry paste, crunchy and tart Granny Smith apples, and smooth coconut milk. With the addition of shredded store-bought roast chicken, this complete family meal assembles in minutes.

 

1. 1 tablespoon vegetable oil
2. 1 cup chopped onion
3. 1 cup diced carrot
4. 1 cup thinly sliced celery
5. 1 tablespoon minced gingerroot
6. 2 cloves garlic, minced
7. 1 tablespoon curry paste
8. 1/2 teaspoon each salt and pepper
9. 1 cup coconut milk
10. 2 cups chicken stock
11. 2 cups cubed butternut squash
12. 4 cups diced Granny Smith apples
13. 2 cups diced cooked chicken
14. 1/4 cup chopped fresh cilantro

 

In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in gingerroot, garlic, curry paste, salt, and pepper and cook 1 minute.

 

Pour in coconut milk and chicken stock and bring to a boil. Add squash and reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.

 

Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.

Chef’s Tip:

Replace 1/2 cup of the chicken stock with your favorite dry white wine for an ideal, entertaining meal.

Recipes provided by The Washington Apple Council: www.bestapples.com