Foodies of NE Fall 2012 : Page 67

Baked Apples Stuffed with Dried Cranberries & Walnuts Ingredients: 2 large Granny Smith Apples ½ tsp cinnamon 1/8 tsp nutmeg dash of ground cloves ¼ c. pure apple juice 2 tbsp maple syrup 2 tsp coconut oil, melted 2 tbsp dried cranberries 2 tbsp chopped walnuts 2 tbsp brown sugar Preheat oven to 350 degrees. Combine the cinnamon, nutmeg, cloves, dried cranberries, walnuts and brown sugar in a bowl. Set aside. Core apples being careful not to cut through the bottom of each apple. Spoon the spiced walnut mixture into each apple and place in a casserole dish. Pour the apple juice around the apples. Mix together the maple syrup and melted coconut oil. Drizzle over the top of the apples. Cover with aluminum foil. Bake for 40 minutes Remove foil and bake for another 20 minutes or until soft. Curried Butternut Squash Apple Soup Ingredients: 1 tbsp olive oil 1 cup chopped onion 1 garlic clove, minced 2 tsp curry powder 4 cups chopped butternut squash 1 granny smith apple, peeled, cored, and chopped 2 cups vegetable stock 1 can lite coconut milk 2 tbsp agave syrup 1 tbsp wheat free tamari sauce sea salt & freshly ground pepper, to taste 1 -2 tsp red curry paste, optional Heat the olive oil in a pot over medium heat. Add the onions, garlic, and curry powder. Cook for 10 minutes or until the onions are tender, stirring occasionally. Add the squash, apple, and vegetable stock. Bring to a simmer and cook until the squash can be mashed with the back of a fork. This will take 30 -45 minutes. Add the rest of the ingredients. The curry paste is a nice addition but can be omitted. Blend with an immersion blender until smooth and creamy. Bring the soup to a boil, then simmer until ready to serve. Foodies of New England 67

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