Wednesday, June 17, 2009

apple of my eye

The carnivore and I each have our own favorite kind of apple. I am a granny smith girl. The carnivore prefers red or yellow apples, usually braeburn. But, what we both agree on is that any type of apple makes a great side dish. That's right, not a snack, not a dessert, but a side dish. I am not sure who decided that fruit needed to be relegated to the between meal bite or a sweet dessert addition, but I refuse to follow that rule. Apples give you great nutrients, like fiber and vitamin C, and there is no reason they can't make an appearance on your dinner plate.



I first got this idea when I made the carnivore pork chops and he wanted to dip them in applesauce. Of course, when he asked for fruit on his own my mouth hit the floor. But, once I regained my composure I decided I could make apples for both of us.



To make these guys I usually peel and slice any combination of 4-5 apples (depending on size). Feel free to mix and match your apple types. I just grab what I have on hand most times, whether it be golden delicious, honey crisp, or fuji. I then places the slices in a sauce pan with about 3 tablspoons of butter, 2 tablspoons of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of cloves. I cover the pan and simmer them on medium heat for about 15 minutes, stirring occasionally. When they are soft, I remove the apples and top with another dash of cinnamon.

menu ideas:
As, I said before I serve these when I make the carnivore pork chops. I usualy have the breaded chicken and guyere patties from Quorn. I also throw in something green, like green beans. These apples would also be great on top of warm oatmeal or pancakes in the morning though.

2 comments:

  1. I love cooked apples. When I was growing up, we would sometimes have them for breakfast. You are right on target when you say they go great with pancakes or oatmeal. They are good anytime.

    Yumm....

    Mom

    ReplyDelete

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