October has rolled in, and with it comes National Apple and Cranberry Month. At this time of year, you may see more and more recipes prepared with apples or cranberries. Apples and cranberries can add color and a crisp taste to your salads, cooked dishes, baked goods, or beverages.
When selecting fresh apples and cranberries for use, the texture is just as important as the flavor. Choose those that are full, firm, and plump without blemishes. Then, of course, there are dried/dehydrated versions of apples and cranberries, making them versatile for granola mixes, salads, and baked goods, even just for a quick snack.
With just apples alone, there are so many varieties available. To learn more about the best uses for different apples based on their variety visit, HGIC 4247, Using and Storing Apples.
If you have time, try out this Apple Sage Wild Rice Stuffing recipe at your next family gathering, along with the Kale and Cranberry Stir-fry.
Apple Sage Wild Rice Stuffing
1½ cups diced onions
1 medium red apple Jonathan or Gala halved,
cored, & diced (about 1½ cups total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
½ cup dried cranberries
1 medium finely chopped jalapeno pepper (if desired)
1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage
¾ teaspoon salt
- Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on a separate plate.
- Heat 1 teaspoon of the oil over medium heat. Cook the celery and onions 8 minutes or until beginning to lightly brown on edges, stirring occasionally.
- Add the apples and cook 4 minutes or until tender-crisp.
- Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.
Source: Adapted from http://www.fns.usda.gov
Kale and Cranberry Stir-fry
1 teaspoon oil
¼ cup chopped onion (¼ medium onion)
¼ cup dried cranberries
1 clove garlic, minced or ¼ teaspoon garlic powder
6 cups chopped kale (leaf portion, no stems)
Juice from 1/2 orange (about ¼ cup)
- Add oil and onion to a large skillet. Stir and sauté over medium-high heat (350 degrees in an electric skillet) until the onion is transparent.
- Add cranberries and garlic. Continue to sauté for 2 to 3 minutes.
- Add kale. Pour or squeeze orange juice over top of the kale. Continue to stir-fry for about 5 minutes until kale is wilting and hot.
- Serve immediately.
Source: Adapted from http://www.foodhero.org
Do not let leftovers make you sick! As soon as you are done eating, refrigerate your leftovers. Place a piece of tape on the container and write the day’s date on the tape to remind you to eat the leftovers within four days. If you cannot eat leftovers within four days, freeze them if possible.