Spice Up Any Meal with This Spiced Apple Side Dish

Spiced Apples



6 medium apples, peeled and pared

1 cinnnamon stick, broken into pieces

4 cloves

2 allspice

2 blades mace

1/2 teaspoon nutmeg

3/4 cup brown sugar

1/2 cup apple cider



Place peeled and pared apples in a casserole and then the stick of cinnamon, broken into pieces. Add cloves, allspice, blades of mace, nutmeg, brown sugar, and cider. Bake until tender and allow to cool. Serve them cold.



Reprinted with permission from Farmstand Favorites: Apples. ISBN: 978-1-57826-358-5 $5.95 (paperback). From Hatherleigh Press. Distributed by Random House.
Please the Tastebuds with This Braised Chicken with Apples and Tarragon Recipe

Braised Chicken with Apples and Tarragon



1 chicken (4 to 5 pounds), cut into 8 pieces, skin on

1/2 cup all-purpose flour

2 Gala apples

3 tablespoons olive oil

1 large onion, finely chopped

2 tablespoons minced fresh tarragon

3/4 cup chicken broth

1/2 cup dry white wine

Salt and freshly ground black pepper



Season the chicken pieces with salt and pepper. Put the flour on a plate and use it to coat the chicken pieces, patting to remove excess. Quarter and core the Gala apples and cut them into 1-inch wedges. Heat the oil in a large, deep skillet over medium heat. Brown the chicken pieces on all sides, 5 to 7 minutes total; cook chicken in two batches if needed so pan is not crowded. Set the chicken aside on a plate.

Increase the heat to medium-high, add the apple wedges to the skillet and lightly brown them, 3 to 5 minutes. Scoop the apples into a bowl. Add the onion to the skillet and sauté until beginning to soften, stirring occasionally, 2 to 3 minutes. Stir in the tarragon, then add the broth and wine with a good pinch each of salt and pepper. Bring the liquids just to a boil, then reduce the heat to low.

Return the chicken piece to the skillet, cover the pan and simmer gently for 15 minutes. Scatter the apple wedges over the chicken, cover the pan and continue simmering until the chicken is cooked through and tender, about 20 minutes longer, turning the chicken pieces once or twice.Transfer the chicken to a plate and cover with foil to keep warm.

Bring the cooking liquids to a boil and reduce slightly to thicken, 3 to 5 minutes. Arrange the chicken pieces and apple wedges on individual plates, spoon the sauce over and serve.



Reprinted with permission from Farmstand Favorites: Apples. ISBN: 978-1-57826-358-5 $5.95 (paperback). From Hatherleigh Press. Distributed by Random House.


Four Beans Salad Recipe

Four Beans Salad



For the dressing:

1 large garlic clove, minced

2 tablespoons olive oil

4 tablespoons apple cider vinegar

2 tablespoons freshly minced salad herbs

Salt and pepper to taste


For the salad:

4 ounces dried garbanzo beans

4 ounces dried black beans

4 ounces dried red beans

4 ounces green beans


1/4 small red onion, diced (about 1 ounce)



For the dressing:

In a bowl, mix the garlic, oil, vinegar, and salad herbs. Season with salt and pepper.


For the salad:

Cook the garbanzo, black, and red beans separately, following package instructions. (Generally, it takes 30 to 45 minutes cook them).

Cover the green beans with water in a pan, add a little salt, and bring to boil over high heat. Cook to desired tenderness Drain and place immediately in ice-cold water to stop the cooking process. Drain and pat dry. In a large bowl, place all the beans and red onion, add the dressing, and adjust seasonings. Refrigerate for an hour before serving.


Note: Serve this salad alone or with lettuce, tomato, and avocado.


Reprinted with permission from Cooking Well: Wheat Allergies. ISBN: 978-1-57826-313-4 $11.00 (paperback). ISBN: 978-1-57826-354-7 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.


Tart and Tasty Recipe for Lime Shrimp Kebobs

Lime Shrimp Kebobs



16 large shrimp, uncooked, deveined

3 large limes

2 cloves garlic, crushed and peeled

1/4 teaspoon black pepper

2 teaspoons olive oil

2 tablespoons fresh cilantro, cleaned and chopped

10 medium cherry tomatoes, rinsed and dried

10 small white-button mushrooms, wiped clean and stems removed



In a glass measuring cup, squeeze limes, yielding 1/4 cup of juice. Add the garlic, pepper, olive oil, and cilantro and stir. Place the shrimp in a medium bowl and pour the cilantro lime marinade over the shrimp. Let the shrimp marinate for 10 to 15 minutes in the refrigerator (do not let them marinate for more than 30 minutes because the acid of the juice will alter the texture of the shrimp). Alternate cherry tomatoes, mushrooms, and shrimp on four skewers. Grill the skewers over a medium heat for 3 to 4 minutes on each side until the shrimp are just cooked through.



Reprinted with permission from Cooking Well: Healing Herbs. ISBN: 978-1-57826-330-1 $11.00 (paperback). From Hatherleigh Press. Distributed by Random House.


Serve Up These Mini Maple Crab Cakes

Mini Maple Crab Cakes



For Crab Cakes:

1 (16 oz.) can crabmeat, squeezed dry

1/2 cup pure maple syrup

1 tablespoon Dijon or whole grain mustard

1 1/2 teaspoons Old Bay® seasoning (or other seafood seasoning)

1 teaspoon cajun seasoning

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1 tablespoon finely minced shallots

1/2 lime, juiced

1/2 lime, zested

1 1/2 cups Panko breadcrumbs

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon Tabasco sauce

Oil, as needed

Additional Panko breadcrumbs, as needed


For Maple Cream Sauce:

1/2 cup sour cream

1 tablespoon pure maple cream

1/2 teaspoon lime juice

1/4 teaspoon lime zest

1/4 teaspoon Tabasco sauce

Salt and pepper to taste



For Crab Cakes:

Combine all ingredients in a large bowl. Mix well. Let mixture sit and absorb moisture for about 5 minutes. Form into mini patties. When ready to cook, heat a large sauté pan over high heat until hot. Add enough oil to slightly coat the bottom of the pan. Dredge each mini crab cake in more panko breadcrumbs. Cook each crab cake over medium to medium-high heat until golden, flip once, and cook until golden. Place crab cakes on sheet tray and finish baking in a 450°F oven until the internal temperature reaches 165ºF.


For Maple Cream Sauce:

Whisk together sauce ingredients in a small bowl. Let sit 10 minutes to meld flavors. Place a small dollop on top of each crab cake and serve.



Reprinted with permission from Farmstand Favorites: Maple Syrup. ISBN: 978-1-57826-369-1 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.


Enjoy this Sweet and Salty Maple Granola

Maple Granola



3 cups old-fashioned rolled oats

1/2 cup sliced almonds

1/2 cup roasted cashews

1/2 cup roasted sesame seeds

1/2 cup roasted sunflower seeds

1/4 cup cup unsalted butter

1/2 cup pure Grade B maple syrup

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

1/4 cup granulated pure maple sugar

1 cup raisins or dried cranberries



Preheat oven to 325°F. In a large bowl, combine the oats, almonds, cashews, sesame seeds and sunflower seeds.

In a small saucepan, combine the butter, maple syrup, oil, vanilla, and maple sugar. Cook over medium heat for 5 minutes. Pour over the dry mixture and stir until well blended. Spread the mixture out on a baking sheet in an even layer. Bake, stirring occasionally, for about 30 minutes or until golden. Remove from the oven and let cool. Stir in the raisins or cranberries. Store in an airtight container at room temperature for up to 2 weeks.


Reprinted with permission from Farmstand Favorites: Maple Syrup. ISBN: 978-1-57826-369-1 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.
Tomato and Basil Salad Recipe

Tomato and Basil Salad



6 to 8 fresh basil leaves

6 large tomatoes (about 2 pounds)

1 shallot, minced

1 large garlic clove, minced

2 tablespoons balsamic vinegar (preferably aged)

3 tablespoons olive oil

1 tablespoon flaxseed oil (or more olive oil, if flaxseed oil is unavailable)

1 tablespoon minced fresh parsley




Mince half the basil leaves and shred the remaining half.

Cut off the end of the tomatoes and discard. Slice the tomatoes and spread them on a plate. Sprinkle them with a little salt, to taste, and set aside for 20 minutes.

In a bowl, mix the shallot, garlic, vinegar, and whisk in the oils. Add the minced basil and parsley, and season with salt and pepper.

Transfer the tomatoes to a serving platter. Sprinkle the shredded basil. Pour over the dressing and serve immediately.


Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Grill Up This Tasty Mediterranean Portobello Burger!

Mediterranean Portobello Burger


4 teaspoons olive oil

4 large portobello mushroom caps

4 slices onion

2 garlic cloves, minced (optional)

4 tablespoons roasted red bell pepper spread

4 teaspoons chopped black olives

4 teaspoons feta cheese

8 slices tomato

8 large basil leaves

Lettuce leaves wide enough to wrap portobello mushrooms

Apple cider vinegar

Pepper to taste



Preheat the grill to medium heat.

Brush 1 teaspoon olive oil and sprinkle pepper over each portobello. Grill the mushrooms for 2 minutes on each side. Add the onion and grill. Turn the mushrooms so that the top of the mushroom cap is on the grill. Fill the underside cavity with the garlic, bell pepper spread, and olives, and season with salt and pepper. Grill for another minute or two.

Place each portobello mushroom on a few lettuce leaves (cap side down), add 1 teaspoon feta cheese, 1 grilled onion slice, 2 slices tomato, 2 basil leaves, and sprinkle vinegar. Close the lettuce leaves to sea and serve immediately.


Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Delight the Tastebuds with This Avocado Dessert!

Avocado Delight



3 large, fully ripe avocados

1 tablespoons honey, or to taste

1/2 cup low-fat cream

1/2 cup milk

1 tablespoon raisins



Cut avocados in half lengthwise, remove seeds, and set aside. Scoop pulp from shells and mash with a spoon until smooth. Add honey to taste and stir in the cream, milk, and raisins. Put into a serving bowl, return seeds to the pulp, cover tightly with plastic wrap and chill before serving. Recipe serves 4 to 6 people.

Note: The seeds in the puree are supposed to keep the avocado from discoloring.


Reprinted with permission from Farmstand Favorites: Honey. ISBN: 978-1-57826-406-3 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.
Learn How to Make Your Own Healthy Kung Pao Chicken

Kung Pao Chicken


Cut chicken into bite size cubes. Marinate in mixture consisting of 2 teaspoons dark soy sauce, 1/4 teaspoon of salt, 1 teaspoon of cooking wine, and 1 teaspoon of cornstarch for 20-30 minutes. In a small bowl, mix soy sauce, sugar, vinegar, salt, and cornstarch. Stir mixture well and set aside.

Heat wok over high heat, adding cooking oil. When hot, add peppercorn and dried red chilies. When chilies and peppercorns turn darker, add ginger and garlic; stir for 20 seconds. Add chicken pieces; stir-fry for 2 minutes or until chicken is completely cooked. Pour in sauce mixture. Stir and coat meat well. Add roasted peanuts and chopped green onions. MIx all ingredients well. Garnish with sesame oil.


14 ounces chicken breasts (or legs), deboned and skinned

2 2/3 tablespoons dark soy sauce

1 teaspoon salt, or to taste

1 teaspoon cooking wine

1 teaspoon cornstarch

1 teaspoon sugar

1/2 teaspoon vinegar

2 tablespoons cooking oil

2 teaspoons cornstarch, mixed with 1 tablespoon water

1 teaspoon Szechuan peppercorn

8 dried red chilies

1/2 cup unsalted roasted peanuts

2 slices fresh ginger, cut into shreds

2 cloves garlic, sliced

1 green onion (scallion), chopped

1/2 teaspoon sesame oil

Reprinted with permission from Cooking Well: Healthy Chinese. ISBN: 978-1-57826-428-5 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.