We’ve all heard the saying, “An apple a day keeps the doctor away”, and there’s a reason why…in fact, there’s 15 reasons why. Besides providing 4 grams of soluble fiber (per medium apple) and having only 95 calories, apples can…..prevent cataracts, boost the immune system, detoxify your liver, avert hemorrhoids, neutralize irritable bowel syndrome, beat diarrhea & constipation, prevent gallstones, get a healthier heart, reduce cholesterol, decrease the risk of diabetes, curb all sorts of cancers, protect again Parkinson’s, avoid Alzheimer’s and help you get whiter, healthier teeth.
Apples are at their peak season right now and I’ve been testing recipes to see how easy and inexpensive some of them are….here’s two of my favorites from the past week’s “tests”…..
WINE-POACHED APPLES
Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan.
Add 4 peeled crisp, tart apples and simmer until tender, about 30 minutes.
Remove the apples; strain the liquid and boil until syrupy.
Serve the apples and syrup over Greek yogurt.
Tammy’s Tip ‘O the Day!
*I bought my cinnamon sticks and star anise at Penzeys Spices. They were a lot less expensive there than at the grocery store. For example, a 1 oz container for cinnamon sticks at the grocery store was over $7.00 versus $2.49 for the same size at Penzeys. I will say that the next time I make this (and I will-it was delicious!), I will chop my apples and cook them that way in the wine sauce and then serve them over the yogurt (will make them easier to eat) and probably sprinkle some toasted nuts over it.
SAUSAGE-APPLE SKEWERS
My son came over the day I made both of these recipes to help taste-test. The sausage-apple skewers were super fast to make and the red onion, apple and bratwurst tasted really delicious together. Served over rice, this made a meal for 4 for approximately $5.25.
Thread 1-inch chunks of apples, bratwurst and red onion on skewers; brush with oil. Grill over medium-high heat, turning, until lightly charred, about 10 minutes.
Both of these recipes came from one of my favorite magazines…Food Network Magazine (October 2012).