Wednesday, February 08, 2006

A different approach to Grannys

I've never been one to cook with Granny Smith apples. Maybe because I've always associated them with apple pies; I think they are supposed to be good for that because they hold up well. I saw that they were one of the top 20 ARF from the list on Sweetnick's, so I decided to do a little more investigating. I knew I didn't want to make a pie. I did find a couple recipes that used them in main dish cooking. Unusually, both combined the Granny Smith with sauerkraut - an interesting combination, but might be better than it sounds if at least two recipes use it. I bought the apples to make the recipe I found from The Enchanted Broccoli Forest, but didn't end up buying the sauerkraut, so they got ate out of hand. Not my favorite apple, but okay.

I did give Grannys another shot. In The Enchanted Broccoli Forest, there is also a recipe for Curried Apple Soup. So - Curried Apple Soup, and to go with it, Blueberry-Lemon Muffins from CL. Two, two, two ARF in one meal! Anyway, the soup turned out okay - but a little too strong on the spices. That can be an advantage, though. It forces me to eat slowly, which is better for you because it helps your body realize that you are full faster. The blueberry muffins are okay. They have an unusual texture to them - the cornmeal is not exactly grainy, but there is definitely an unusual feeling to it. So, two new recipes - not bad, but not a repeat.

* Exported from MasterCook *

Curried Apple Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 tablespoons peanut oil
2 cups chopped onion
3 large garlic clove -- minced
2 tablespoons minced fresh ginger
1 1/2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
1/4 teaspoon cayenne
5 cups chopped apples -- tart,peeled and chopped
4 cups water
2 cinnamon sticks
2 tablespoons fresh lemon juice

Heat oil in a soup pot or Dutch oven. Add onion, garlic, ginger, and salt, and saute over medium heat for about 5 minutes, or until the onion begins to soften.

Add the spices, and saute another 5 minutes over medium heat.

Add apples, water, cinnamon sticks, and lemon juice, and bring to a boil. Turn the heat down, mostly cover, and simmer for about 10 minutes, or until the apples are very tender. Remove from heat.

Take out the cinnamon sticks, and puree in a blender or food processor - bit by bit, so as not to splash yourself. Return the puree to the pot.

Taste to adjust salt. Serve hot or cold.

"The Enchanted Broccoli Forest"

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Per Serving (excluding unknown items): 144 Calories; 5g Fat (30.7% calories from fat); 1g Protein; 26g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 542mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Blueberry-Lemon Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup frozen blueberries -- patted to remove ice crystals
1 tablespoon lemon juice
1 cup skim milk
3 tablespoons unsalted butter -- melted
1 tablespoon grated lemon rind
1 large egg -- lightly beaten
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

"CL Recipe Search"

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Per Serving (excluding unknown items): 154 Calories; 4g Fat (20.8% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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