Cheese Apple Bread

With harvest in progress and fall here, one of the activities we often take part in is the visit to the apple orchard.  Because of that, I have been searching for some apple recipes to heighten the tastebuds.  In addition to the birthdays I mentioned with the berry cobbler, I have a friend who is a little bit more of an adventurous eater who had a birthday and I thought she would be appreciative of this cheese apple bread.  I found it when looking through the Cedar Rapids Women of the Moose Cookbook from 1979 and set it aside to save it for the apple season.  It looks delicious, doesn’t it?

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Cheese Apple Bread

2 c flour
1 tsp baking powder
1 tsp baking soda
2/3 c sugar
1 c grated apples
1/2 c grated cheese
1/2 c oil
2 eggs

Blend oil, sugar together.  Add eggs.  Mix well, add apples and cheese.  Mix flour, soda, and powder together and mix into mixture.  Put into a greased bread pan.  Bake at 325 degrees for 1 hour or until done.

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Carrot, Napa Cabbage, and Apple Slaw with Creamy Poppy Seed Dressing

After having made the coleslaw with apples and pineapple a few months back, I came across this similar recipe from the Roots cookbook and thought it looked worthy of exploring.  I’m still not a fan of coleslaw, but this one had a bit more of a vinegar taste to it and could use some fresh apples, in season.  It tasted great on its own and on top of a pork sandwich, so definitely worth trying.  I don’t know that it’s automatically better than the other coleslaw recipe, but a nice alternative.

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Carrot, Napa Cabbage, and Apple Slaw

Dressing
1/4 mayonnaise
3 Tbsp olive oil
2 Tbsp lemon juice
1 1/4 tsp kosher salt
1 tsp poppy seeds
8 oz napa cabbage, cored and finely shredded
8 oz carrots, trimmed, peeled, and cut into matchsticks
1 crisp red apple, cored and cut into matchsticks
2 Tbsp finely snipped fresh chives

To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, and poppy seeds.  Set aside while you cut the vegetables, or cover and refrigerate for up to 1 day.

In a large bowl, toss together the cabbage, carrots, and apple.  Spoon the dressing over the top and toss the slaw to distribute the dressing evenly.  Transfer to a serving bowl, garnish with the chives and serve immediately.  The cabbage and carrots can be cut up to 8 hours in advance.  Cover and refrigerate until ready to toss the slaw.  It is best to cut the apple right before adding it to the slaw so that it doesn’t discolor.

 

Apple Coleslaw

To kick off summer, what better thing is there than some outside food opportunities and grilling out?  I’ve had this simple twist on coleslaw in my to-make list for months and finally had a chance to make it.  The coleslaw was slightly sweeter than most, but done so in this subtle way.  I used Granny Smith apples, which helped to add some tartness to the coleslaw as well.  I would make this again when wanting to make a little twist on a summer salad.

Apple Coleslaw

Apple Coleslaw
2 cups Cabbage (shredded)
2 Medium apples (cored, diced)
1 can (16 oz.) crushed pineapple, in its own juice,(drained)
3/4 cup mayonnaise
salt and pepper to taste

Combine above ingredients, cover and refrigerate 1 hour or more before serving. 8 servings

Green Apple Salsa Verde

In an unexpected change of events over the last week, the midwest has experienced a bit of a spring heat wave.  That’s all about to change — some areas are forecasted to get 10-12 inches of snow and some blizzard-like conditions today, but for a few brief days, we enjoyed 60+ degrees, grilling outdoors, and enjoying a cold beer on a patio after a good days work.  So, to go along with some grilled chicken that I’ll post in the next few days, I made this green apple salsa verde from the Smoke: New Firewood Cooking cookbook.  I was looking for something to make with my smoker, but ended up not being home enough to use that.  But, this provided the little taste of summer that was needed in order to glimpse summer before today’s winter returns.

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Green Apple Salsa Verde

1 lb tomatillos, husked, rinsed, and halved
1/2 yellow onion, peeled and cut into thirds
2 jalapeno chiles, stemmed and seeded
5 garlic cloves, peeled
1 tsp kosher salt
1/2 c packed fresh cilantro leaves
1 Granny Smith apple, peeled, cored, and finely diced

In a large saucepan over medium-high heat, combine the tomatillos, onion, jalapenos, garlic, and 2 cups water.  Bring to a simmer and cook until the vegetables are soft and tender, about 10 minutes.  Using a slotted spoon, transfer the vegetables from the cooking liquid to a bowl, and allow them to cool at room temperature while you reduce the liquid in the pan.

Bring the cooking liquid to a boil over high heat, and continue to boil until the liquid is reduced to 1/2 cup.  Pour the reduced liquid into the bowl of vegetables and refrigerate, covered, until the vegetables have cooled completely.

When the vegetables and the liquid have cooled, stir in the salt.  Transfer the vegetables to a blender and pulse until the salsa is almost smooth.  Add the cilantro and pulse 2 or 3 times to incorporate the cilantro leaves — you don’t want to bruise or tear them by pulsing too much.  Pour the sauce into a bowl and fold in the diced apple.

If you want to make the salsa ahead of time, it can be refrigerated for up to 2 days in an airtight container.  Add the diced apples just before serving.

Turkey Soup with Cabbage and Apples

Post-Thanksgiving, I was looking for a way to use up some of the leftover turkey and was looking through the Cooking Light Annual Recipes 2013 cookbook and saw this recipe for chicken soup with cabbage and apple.  Since I had made turkey stock with the turkey carcass, this seemed like a great opportunity to throw together this soup.  I made a few adjustments, based on ingredients I had on hand (I added some additional leek).  I also substituted turkey for chicken throughout the recipe.

turkey-soup-with-cabbage-and-apples

Turkey Soup with Cabbage and Apples

2 tsp caraway seeds
1/2 tsp fennel seeds
1 Tbsp olive oil
1 chopped onion
1 sliced leek
1/2 c chopped carrot
1/2 c chopped celery
3 garlic cloves, minced
4 oz chicken apple sausage, sliced
5 c turkey stock
8 oz chopped Yukon gold potato
3 c sliced green cabbage
2 c shredded cooked turkey
2 c sliced Granny Smith apple
1 Tbsp cider vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Heat a skillet over medium heat.  Add caraway and fennel; cook 2 minutes, stirring constantly.  Place in a spice or coffee grinder; process until ground.

Heat a Dutch oven to medium heat.  Add oil; swirl to coat.  Add onion, leek, carrot, celery, and garlic; cook 6 minutes.  Add sausage; cook 1 minute.  Add ground spices, and cook 30 seconds, stirring constantly.  Add turkey stock and potato; bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Increase heat to medium-high.  Add cabbage and remaining ingredients; cook 3 minutes.

Red Cabbage Glazed with Maple Syrup

Doesn’t December sometimes feel like a never-ending dessert buffet?  Scratch that.  For me, it’s felt that way since Halloween.  I think I’ve made more cookies, bread puddings, desserts, bars, and other sweet treats in the last two months than I have for years.  Now it’s time to  have some more vegetables inserted into the diet and I thought I should move to a different vegetable in the cabbage family than Brussels sprouts.  The Essential New York Times Cookbook provided a recipe for cabbage that looked worth throwing together.  And, since there is some maple syrup in it, it’s just sweet enough to help ease off the holidays and into the new year.

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Red Cabbage Glazed with Maple Syrup

5 slices bacon, minced
1 onion, minced
1 medium firm, tart apple, peeled, cored, and sliced
1 lb red cabbage (about 1/2 head), cored, outer leaves removed, remainder shredded
1 bay leaf
1/2 c maple syrup
salt and ground pepper

Heat the oven to 350 degrees.  In an ovenproof saucepan or casserole large enough to hold all the ingredients, saute the bacon until crisp.  Add the onion and saute until translucent.

Add the remaining ingredients, cover, and transfer to the oven.  Bake for 30 minutes.

Turkey Rhubarb Melt

A few weeks ago, the dining hall on-campus served a turkey brie sandwich that was okay, but wasn’t quite matching the flavor combination for which I was hoping.  So, when I made the Old-Fashioned Milk Bread a few days later, I had a hankering to try some sandwich melts that might improve upon that flavor.  I took a look through the ingredients in the refrigerator and came up with this combination, also using the Rhubarb Ginger Jam I had canned this summer.

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Turkey Rhubarb Melt

2 slices of bread
butter
sliced apple
turkey
sliced bacon cheddar cheese
rhubarb ginger jam

Butter one side of each slice of bread.  Stick two buttered sides together.  Spread rhubarb ginger jam on top slice of bread.  Layer apple, turkey, and cheese on top of this bread.

Heat a skillet.  Place the bread, butter side down into the skillet and take the other piece of bread and put it on top of the sandwich, butter side up.  Cook until the bread is turning golden and crisp; flip over and do the same.  Continue until cheese is starting to melt.

Remove from heat and enjoy!