Category Archives: Side Dishes

Autumn’s Best Cooked Apples

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Yummy Cooked Apples!

When Abby shared some of her favorite things of fall, I knew it was time for me to put a pot of apples on the stove.  Apples are plentiful this time of year in the United States.  Not only are they available at farmers markets but even the grocery stores are selling from new crops.

Cooked apples compliment a breakfast casserole, work perfectly as a brunch side dish,  or easily stand alone in a healthy and delicious “I need a snack” moment.


My sous chef dish-washing mom will happily clean-up a kitchen full of pots, pans, and bowls when there are apples simmering on the stove-top!

Truly, any type apples work in this recipe. With over 2,500 varieties in the U.S. alone, here is a short list of common choices.

Comparing Apples to Apples

This information came from All Recipes.com site.

Braeburn

Braeburns have a sweet-tart flavor, with a texture that remains firm when it’s baked. An all-purpose apple, it works well in pies and tarts where you don’t want the filling to be overly juicy.  For cooked apples, Braeburn works well but add a little extra water to begin.

Best Apples for Baking and Cooking | Braeburn Apples

Photo by Meredith

Cortland

Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: Use in pies, cobblers, and crisps. When sliced, Cortlands are excellent for salads and cheese plates, as the flesh doesn’t brown and discolor quickly.  Cortland works well for cooked apples because they stay pretty and white while cooking.

Best Apples for Baking and Cooking | Cortland Apple

Photo by Meredith

Empire

Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and sweet-tart, the Empire is a fine all-purpose apple good for juice, sauce, pies, baking, salads, eating fresh, and drying.  I haven’t tried an Empire apple but will be looking for these next trip to the market.

Best Apples for Baking and Cooking | Empire Apple

Photo by Meredith

Fuji

Firm, crisp, and juicy, Fuji apples are among the most popular apples for eating fresh, but they’re also great for baking, as they hold their shape when they cook. We love Fuji apples and use them in cooked apples and soon I will share a fabulous apple pie recipe made by my Sous Chef Dish-washing mom!

Best Apples for Baking and Cooking | Fuji Apples

Photo by Meredith

Gala

A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They’re best for salads, eating out-of-hand, applesauce, and pressing into cider.  Gala are a perfect apple to use in cooking apples. Really sweet!

Best Apples for Baking and Cooking | Gala Apple

Photo by Meredith

Golden Delicious

The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking. I don’t use Golden Delicious much because they always seem too soft and I don’t want them mushy.  Maybe if they are super fresh they will cook well.

Best Apples for Baking and Cooking | Golden Delicious Apples

Photo by Meredith

Granny Smith

One of the most popular tart apples, Granny Smiths are crisp and quite sour. They’re a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.  When using Granny Smith for this cooked apple recipe you will need to add a little extra water to begin.

Best Apples for Baking and Cooking | Granny Smith Apples

Photo by Meredith

Honeycrisp

Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and applesauce.  I adore Honeycrisp apples and highly recommend for cooked apples!

Best Apples for Baking and Cooking | Honeycrisp Apple

Photo by Meredith

Jonagold

A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking.

Best Apples for Baking and Cooking | Jonagold Apples

Photo by Meredith

Jonathan

Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.   Jonathan’s are a good apple to mix with a sweeter apple for rich cooked apples or chunky applesauce.

Best Apples for Baking and Cooking | Jonathan Apples

Photo by Meredith

I haven’t even scratched the surface of apple choices and you can find a few more here.  Mainly I want you to realize you can use whatever you have on hand.

Even though some apples are better suited for certain kinds of recipes than others, you don’t have to limit yourself to using just one kind of apple when you’re cooking or baking. Many cooks like to use a mixture of apples to get more complex flavors and textures.

If you’re buying apples during autumn’s apple season at farmers’ markets and specialty grocers, you have a better chance of finding regional and heirloom varieties. Be sure to ask the grower how they work in recipes!

I often cook these apples while making the rest of the breakfast.  A few minutes peeling and chunky apples and they can simmer until you are ready to put on the table.

One thing I know for sure — as soon as my Chief apple-loving husband and Sous Chef Dish-washing mom see this blog post they will be asking “when? soon? today?”  I can count on it.

Happy Cooking!
~Catherine


Autumn's Best Cooked Apples
 
Prep time
Cook time
Total time
 
Uses for cooked apples can be as varied as types of apples available! Learning how to cook up a pot of apples will make this a go-to recipe when in a only-del replaceWithoutSep" id="193" data-gr-id="193">hurry, when planning a special breakfast or brunch, or just to cook up for the kids when they get home from school!
Author:
Recipe type: Breakfast, Side Dish, Snack!
Serves: 4
Ingredients
  • 6 apples - your choice of variety - you can also mix and match for awesome flavors
  • water
  • 2 Tablespoons to ¼ cup brown sugar*
  • 2 Teaspoons vanilla extract
  • 1 teaspoon apple pie spice or cinnamon
Instructions
  1. Peel apples and cut in 1" chunks. Place in 2-3 quart saucepan.
  2. Cover bottom of a saucepan with ½" to 1" of water. If the apples are not a juicy variety, you may add more water as they cook.
  3. Sprinkle with spice.
  4. Cook over medium bringing to a boil and then turn down to simmer. Add sugar. Cook at least 10 to 15 minutes until apples are starting to release juice. Stir often. Stirring a bit briskly will mush the apples some and provide more of an "applesauce".
  5. Add more water if there is not enough juice released to cook the apples.
  6. Check taste for sweetness - sugar to taste. Add vanilla extract.
  7. Remove from stove, cool slightly, Enjoy!
Notes
* Apples can be sprinkled with Jack Daniels Whiskey or favorite bourbon before serving for an added kick of conversation!
* Spice can be varied to taste.
* Honey may be used in place of brown sugar.

Oh My Goodness, Where Do I Start?

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Happy September 1, 2017!  It has been 10 months since I stopped blogging and as I sit at my computer my heart is beating extra fast at the excitement of writing again for My Daily Bread Body and Soul.

The past 10 months have been filled with many blessings as I stepped away from blogging and concentrated on other aspects of my life.  When I stopped blogging last year I thought it was a permanent “stop.”  However, many times this year I clearly have heard God saying the stop was temporary, much to my surprise and delight.  I look forward to sharing many God moments with you as I move forward.


I want to share Romans 8:28 with you today because this scripture has been meat for me these past months.  What I have come to realize through the Apostle Paul’s writing of Romans 8:28 is that we can trust that God desires everything together for good for his children.  And that “good” doesn’t necessarily mean earthly comforts but instead a closer fellowship with God and bearing good fruit for His kingdom and ultimately His glory!

In full transparency, I will admit I haven’t been cooking or baking a lot of new recipes.  I have however relied on the many fabulous recipes I’ve collected and shared on this blog since 2011.

Our friend George is arriving tomorrow from Denver.  In true southern style, I am making my list and checking it twice for some yummy treats for him this week.  Tonight we stopped by the local truck farm vegetable stand and the green tomatoes called my name!

Fried green tomatoes are a delicious treat but especially in September when green tomatoes are a plenty as gardens wind down and tomatoes can be picked early.  Some of the grocery stores have even been stocking them!  Yummy, yummy put on your list for this long holiday weekend.  From appetizer to side dish – click here to get the recipe!

Have a blessed weekend,
~Catherine

 

 

 

 

 

Cucumber & Tomato Salad

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Plate Empanada and cuc tom salad
Empanadas de Picadillo with Tomato-Cucumber Salad and Lime Creme’ Fraiche

In the spring I visited my son Cory, and he introduced me to Blue Apron meal delivery service.  The Sumac-Spiced Salmon he made for us was outstanding.  Recently he sent me an invitation to try Blue Apron and they sent me one free delivery of 3 meals for 2 people.  One of the meals was for Empanadas de Picadillo with Tomato-Cucumber Salad and Lime Creme’ Fraiche.

Cucumber Tomato Salad
Cucumber Tomato Salad

Please forgive me for posting another salad recipe  on the heels of this Family Favorite Fresh Vegetable Salad!  But it is garden season in the USA and the vegetable stands and farmer’s markets are brimming with fresh vegetables like juicy wonderful tomatoes and sweet tasty cucumbers.

This may be a no-brainer salad for you but for me it shocked my shoes off!  I have never made a vegetable salad that is dressed with only a little olive oil, salt, and pepper!  Yep, that’s right – never.  In my mind, the vegetables need a little help dressing – like a bottle of salad dressing, a creamy homemade dressing, or something more than olive oil, salt and pepper and a squeeze of lime juice


Cucumber and Tomato salad plated

But wait there’s more! Click to continue reading

Broccoli Cheese Patties Shared By My Friend

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Broccoli Cheese Patties
Broccoli Cheese Patties

Got broccoli?  I really, really like broccoli.  As a kid, I don’t think I ever tasted broccoli, except maybe in a broccoli, rice, and cheese casserole, and even then that may have been after I grew up and started cooking on my own.

My last blog post was about friendship and this recipe comes from another of my God-given friends.  Sue and I met when I was 21 years old, a young wife and mother of a 2-week old baby.  We moved into the house next door to Sue, her husband Bill and their 3-year-old son, Warren.

Sue and I quickly became friends over the garden fence and migrated to her kitchen where we spent countless hours pouring over recipes, cookbooks and the latest news of the neighborhood. She taught me how to can green beans (and I ruined her canner in the process).  Canning pickles were next and I am sure cooking broccoli was in there somewhere!


Thousands of miles have separated us for many years.  But a phone call, an email, or a recipe, and we are in sync as if we have never been apart!

yum borccoli patties

Last fall she sent me this recipe.  She wrote a quick message saying she thinks they are “super” and even Bill liked them, and broccoli isn’t his favorite.

Well, broccoli is my favorite but this recipe settled near the bottom of a pile on my desk.  Thanksgiving came and went.  December was a blur.  January settled in cold and rainy.  We needed something “special” to perk up a mid-week dinner.  Broccoli cheese patties to the rescue!

broccoli patty upclose

These patties are quick and easy to make.  They are baked in the oven and while the recipe calls for sharp cheddar cheese, a hot pepper jack will take the flavor over the top!

Next time I make them I will include an aioli sauce and I really can’t wait!  These little patties are crisp on the outside and yummy, creamy, warm and tender on the inside.

For 39 years I have called Sue my “walking book of knowledge.” She has a home economics degree, a very quick wit and a heart of gold. She makes me laugh and sometimes we cry.  Who could ask for anything more in a friend?

I love you Sue and keep the recipes coming!

Happy Baking!
~Catherine

Broccoli Cheese Patties
 
Prep time
Cook time
Total time
 
Let the fun begin with broccoli, cheese and this delicious side dish!
Author:
Recipe type: Vegetable Side Dish
Serves: 8-9 patties
Ingredients
  • 1 teaspoon butter
  • 1 teaspoon minced garlic
  • ½ onion, chopped finely
  • 1 (12 ounce) bag frozen broccoli -- defrosted
  • ¾ cups breadcrumbs
  • ½ cup sharp cheddar cheese
  • ¼ cup shredded pepper jack cheese
  • ⅓ cup parmesan cheese
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • 1 teaspoon vegetable oil
Instructions
  1. In a small frying pan melt butter on medium heat. Saute' the onions and garlic in the butter until translucent.
  2. Place defrosted broccoli in a strainer for 30 minutes (longer if still frozen) in the sink. Blot well and chop the broccoli into smaller pieces.
  3. Beat eggs in a mixing bowl. Add breadcrumbs, cheeses, salt and pepper. Mix well. Add broccoli and onion mixture. Mix well.
  4. On a cookie sheet use the 1 teaspoon vegetable oil and grease the cookie sheet. Form patties, they are about ½ cup each. (A large scoop works well.) Press together well.
  5. Bake at 400 degrees F. for 15 minutes on one side and then turn them over. Bake another 15 minutes or until browned and crispy around the edges.
  6. Serve with a favorite sauce or aioli.

 

 

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