apple recipes

In Season Agave Baked Apples

Apples 5 Surprising Ways They’re Good for You

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ou’d need more than the fingers on both hands to count the ways apples do your body good. They’re filled with vitamins, trace minerals, fiber, antioxidants, and more good-for-you properties, and they help you feel full, which helps keep weight off. And it’s not exactly news that eating apples improves cholesterol levels, helps regulate bowel function, fights inflammation, boosts immunity, and reduces the risk of elevated blood pressure, diabetes, heart disease, and even some cancers. But researchers suggest you may also reap other lesser-known health benefits by eating apples, including these: Reduced risk of metabolic syndrome: Researchers have demonstrated that people who consume apples and apple products are 27% less likely to be diagnosed with metabolic syndrome, a cluster of factors that can increase your risk of stroke, coronary artery disease, and type 2 diabetes. Among these factors, ironically, is an apple-shaped body.

Improved lung function: Research indicates that apple and apple juice consumption not only improves lung function in general and may reduce wheezing associated with asthma, but it may also play a role in the prevention of lung cancer.

Enhanced memory and cognition: Certain compounds in apples increase the production of the essential neurotransmitter acetylcholine, which improves memory and cognition, suggesting that eating apples may be a weapon against Alzheimer’s disease.

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BAKING APPLES

The best apples for baking are tart and firm.

Good choices include the following: Braeburn Cortland Crispin Empire Gala

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TODAY’S DIET & NUTRITION

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Granny Smith Honeycrisp Jonagold Jonathan Winesap

Improved bone health: Apples contain many flavonoids but one in particular, phloridzin, which is found only in this fruit, along with other flavonoids, polyphenols, and trace minerals such as boron, may help protect against osteoporosis.

Less muscle wasting: Thanks to the ursolic acid in their peels, apples may protect against and help counteract muscle wasting that occurs with age.

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Apple Chocolate Dips This quick treat will indulge your sweet tooth but without packing on the calories. A dessert filled with antioxidants from the apples as well as from the heart-healthy dark chocolate, it’s best served immediately.

Put the wedges in the refrigerator for a few minutes until the chocolate sets and then serve immediately.

TD&N Nutrient Analysis: Calories: 153; Total Fat: 10 g; Saturated Fat: 3 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 3 mg; Carbohydrates: 17 g; Fiber: 3 g; Protein: 3 g

Makes 16 dips — KJ 2 Granny Smith apples, washed and dried ⁄2 cup lemon juice

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8 ounces semisweet chocolate, chopped 11⁄2 cup pistachio nuts, very finely chopped

TD&N

FYI

Cut the apples in half, then cut away the core. Slice each half into about four wedges.

Put the lemon juice in a small shallow bowl. Dip each apple wedge into the lemon juice, blot off the juice, and set aside on a plate or piece of waxed paper.

Place the semisweet chocolate in the top portion of a double boiler over medium heat. As the chocolate melts, stir until it is smooth.

Spread the pistachio nuts across a flat plate or tray.

Insert a toothpick halfway into the end of each wedge. Holding the wedge by the toothpick, dip about half of each apple wedge in the chocolate, twirling it to cover the end. (You may need to use a spoon or knife to help spread the chocolate evenly.) Set the wedges down on the pistachio nuts and press slightly so the nuts will adhere. Flip to coat the other side with nuts.

SEPTEMBER 2011

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What single dish or food could you not live without?

I can’t live without milk chocolate. It’s my favorite snack. And pasta is something I make almost daily.

What dish do your family and friends request most?

My family and friends really enjoy when I roast a whole pig. It’s a couple days’ work, but it’s definitely worth it.

For more information, visit www.joebastianich. com.

— MD

Pasta Capriciossa Serves 4 Pomodoro sauce 2 tablespoons olive oil

TD&N

TIP

2 garlic cloves 1 (16-ounce) can whole Italian tomatoes

Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick.

Pomodoro sauce should be a rich red color. If it turns brick red, it’s too thick.

In a sauté pan, sprinkle sliced onion with salt and sauté in vegetable oil on low heat until golden brown and tender. Remove and set aside.

Cut prosciutto into ribbons and sauté in the same pan until slightly crispy. Set aside.

During the last 10 minutes of simmering the sauce, add pasta to a stockpot of boiling water and cook according to the package directions. Two minutes before the pasta is done, remove it from the water and add it to the sauté pan with the onion and prosciutto, along with a splash of pasta water. Cook until the pasta is tender.

Add the pasta mixture to the pomodoro sauce when the sauce is done simmering, stir to incorporate well, and serve.

Cook’s Note: For convenience, make up a large batch and freeze smaller portions in freezer bags.

Salt and pepper to taste 1 teaspoon Sicilian oregano (optional)

TD&N Nutrient Analysis (based on 4 servings): Calories: 641; Total Fat: 16 g; Saturated Fat: 4 g; Polyunsaturated Fat:

Pasta

2 g; Monounsaturated Fat: 5 g; Cholesterol: 45 mg; Sodium:

1 medium yellow onion, thinly sliced

1,732 mg; Carbohydrates: 93 g; Fiber: 5 g; Protein: 33 g

1 teaspoon vegetable oil ⁄2 pound prosciutto or ham, thinly sliced

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1 pound dried fettuccine or other pasta

Heat oil in a saucepan over medium heat. Crush two garlic cloves with the heel of your hand. Add to the olive oil and sauté until golden brown.

While the garlic browns, pour the tomatoes into a bowl.

Squeeze them with your hands to break them up. Once the garlic is browned, add the tomatoes and their juice to the saucepan. Add salt, pepper, and oregano (if using).

— Recipe by Joe Bastianich