Rating: 9/10
Servings: 8
Difficulty: total time 1 hour 25 minutes, easy
Note: can prepare filling and topping ahead and refrigerate, assemble right before baking
Fruit mixture
6 cup peeled, chopped apples (I used 3 varieties)
1/3 cup sugar
1 tsp freshly grated lemon peel
1 tablespoon fresh lemon juice
1 cup chopped unsulphured dried apricots (use scissors)
Topping
1 cup unbleached white flour
1/2 cup sugar
1/4 tsp salt
1 cup chopped pecans
1/3 cup vegetable oil
Preheat oven to 400°
In large bowl, stir together all fruit mixture ingredients. In medium bowl, combine all topping ingredients, using your fingers to distribute the oil evenly throughout.
Divide the apple mixture equally among eight ovenproof cups or ramekins (at least 6 oz in volume). Gently tap bottoms on the counter to help the fruit settle. Spread a generous 1/4 cup of the topping on the fruit in each dessert cup and place the cups on an unoiled baking sheet.
Bake until apples are tender and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature.
OR
Spread the fruit mixture in an unoiled 9x13 baking dish, top with topping and bake uncovered for about 1 hour.
Monday, April 30, 2007
Chicken and Roasted Vegetable Stew
Rating: 10/10
Servings: 6
Difficulty Level: Total time about 50 minutes, easy to prepare
4 cups unpeeled, cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary
1 tsp tarragon
1/2 tsp each salt and pepper
1 cup sliced green beans (I use frozen when in dire straits, it works)
1/2 cup dry white wine (I drink the rest with dinner : )
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 cups low-sodium, low-fat chicken broth
3 tbsp flour
1. Spray a roasting pan with non-stick spray. Combine potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp each thyme and rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° for 30 minutes, stirring after 15 minutes. Add green beans and roast 10 minutes more.
2. Meanwhile, pour wine and remaining thyme and rosemary into a large saucepan (I use a dutch oven). Bring to a boil, add chicken and reduce heat to med-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.
3. Add roasted veggies to chicken-wine mixture. Stir in 2-1/2 cups broth. Stir remaining broth and flour with a whisk until smooth. Incorporate into stew, cooking until bubbly and thick, about 3 minutes. Serve hot.
Per serving: 298 cals, 4.6 g fat, 3.8 g fiber
Servings: 6
Difficulty Level: Total time about 50 minutes, easy to prepare
4 cups unpeeled, cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary
1 tsp tarragon
1/2 tsp each salt and pepper
1 cup sliced green beans (I use frozen when in dire straits, it works)
1/2 cup dry white wine (I drink the rest with dinner : )
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 cups low-sodium, low-fat chicken broth
3 tbsp flour
1. Spray a roasting pan with non-stick spray. Combine potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp each thyme and rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° for 30 minutes, stirring after 15 minutes. Add green beans and roast 10 minutes more.
2. Meanwhile, pour wine and remaining thyme and rosemary into a large saucepan (I use a dutch oven). Bring to a boil, add chicken and reduce heat to med-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.
3. Add roasted veggies to chicken-wine mixture. Stir in 2-1/2 cups broth. Stir remaining broth and flour with a whisk until smooth. Incorporate into stew, cooking until bubbly and thick, about 3 minutes. Serve hot.
Per serving: 298 cals, 4.6 g fat, 3.8 g fiber
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