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Brussels sprouts sautéed with apple and bacon

Brussels sprouts sautéed with apple and bacon Photo Credit: Marge Perry

BRUSSELS SPROUTS WITH APPLE AND BACON

3 slices center-cut bacon, chopped in 1⁄2-inch pieces

2 cups diced apple (2 medium apples)

1⁄4 teaspoon dried thyme

1⁄4 teaspoon salt

1 pound Brussels sprouts, halved

1 tablespoon balsamic vinegar

 

Cook the bacon in a large nonstick skillet over medium until nearly crisp. Add the apple, sprinkle with the thyme and salt and cook until lightly browned on the undersides, about 2 minutes. Stir, add the Brussels sprouts and cook until lightly browned on the undersides, about 5 minutes. Add the vinegar plus 2 tablespoons water, cover the pan and cook until the sprouts are crisp tender, about 5 more minutes. Makes 4 servings.

Nutritional analysis for each serving: 114 calories, 5 g protein, 23 g carbohydrates, 6 g fiber, 2 g fat, 1 g saturated fat, 273 mg sodium

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QUICK PICKLED CABBAGE AND APPLE SLAW

3⁄4 cup apple-cider vinegar

1⁄4 cup sugar

1⁄2 teaspoon salt

3 cups thinly sliced red cabbage

1 large apple, cut in thin strips

 

Bring the vinegar, sugar and salt to boil in a Dutch oven or soup pot; stir until the sugar is dissolved (about 1 minute). Remove from heat and stir in the cabbage and apple. Allow to stand 20 minutes before draining and serving. Makes 4 servings.

Nutritional analysis for each serving: 140 calories, 2 g protein, 36 g carbohydrates, 5 g fiber, 0 g fat, 300 mg sodium

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RED QUINOA WITH APPLE, PECAN AND CARAMELIZED ONION

1 cup red quinoa

1⁄2 cup coarsely chopped pecans

2 tablespoons olive oil, divided

1 large onion, chopped (about 1 1⁄2 cups)

2 medium apples, chopped (about 2 cups)

2 teaspoons apple-cider vinegar

1⁄4 teaspoon salt

1⁄4 teaspoon dried sage

 

1. Cook the quinoa according to package directions.

2. Heat a large nonstick skillet over medium high, add the pecans and toast, stirring often, until the nuts are aromatic and slightly darkened, about 6 minutes. Transfer to a large bowl.

3. Heat 1 tablespoon of the oil in the skillet; add the onion and cook over medium heat, stirring occasionally, until the onions are very soft and golden, about 14 minutes. Add the apples and vinegar, season with the salt and sage, and cook until the apple is golden, about 4 minutes.

4. Toss the onion-apple mixture, pecans and cooked quinoa with the remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Makes 4 servings.

Nutritional analysis for each serving: 287 calories, 4 g protein, 31 g carbohydrates, 6 g fiber, 18 g fat, 2 g saturated fat, 154 mg sodium

TIP: Tart granny smith and crisp golden delicious are both good cooking apples.

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