Autumn’s bounty is vibrant, varied, and delicious. Apples of all varieties are now available at farmers’ markets and supermarkets, including crunchy, sweet Honeycrisp, gorgeous Galas, MacIntosh mottled with both green and red, pale yellow Ginger Golds, and dark, dusky Paula Reds.
Apples are the perfect snack, satisfying and sweet. Try slicing an apple, place the slices in a plastic baggie, sprinkle liberally with cinnamon, close the bag, and shake until the slices are well coated with cinnamon. The apple slices will stay crisp and white for several days in the refrigerator. Perfect for grab and go school lunches, picnics or work from home snack breaks.
A versatile cooking ingredient, apples go well with both sweet and savory components. Combing apples with plums, cranberries, figs, raspberries or blueberries will yield particularly pleasing desserts, such as pies, puddings, tarts, cobblers, and crisps. Whether baked, poached or sautéed, apples lend marvelous layers of flavor to breads, sauces, slaws, salads, stuffing, coleslaw, chutney, and relishes.
As the weather turns cooler, what could be more comforting than the scent of apples roasting in the oven, mingling with spicy cinnamon. Apples enjoy an easy association with all manner of spices, including allspice, cloves, ginger, and nutmeg.
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Kick up popcorn’s flavor with easy and creative combinations.
ITALIAN STYLE
Toss popcorn with finely grated Parmesan, a sprinkling of Italian seasoning, and red pepper flakes.
SAVORY SESAME
Drizzle lightly buttered popcorn with a small amount of sesame oil, then sprinkle with sesame seeds, and crushed seaweed snacks.
CRABBY CORN
Sprinkle buttered popcorn with Old Bay seasoning, kosher salt, and a small pinch of cayenne.
TEX MEX
Toss buttered popcorn with taco seasoning, garlic powder, and a pinch of chipotle chili powder.
CINNAMON SUGAR
Toss hot popcorn in cinnamon sugar immediately after popping to create a kettle corn-like crunch. Or combine sugar with a small pinch of pumpkin pie spice and toss for pumpkin kettle corn.
ALMOND JOY
Toss popcorn with mini chocolate chips, coconut flakes, and chopped roasted almonds.
SALTED CARAMEL
Sprinkle hot buttered popcorn with turbinado sugar, crushed hard caramel candies, and sea salt.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Let’s face it; most of us eat way too much salt. A high-sodium diet can increase risk of high blood pressure (hypertension), which can lead to cardiovascular and kidney disease. The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day, which is about 1 teaspoon of salt. The good news is that reducing the amount of salt you use will retrain your taste buds to sense other flavors. You won’t even miss it.
Bland food is such a bore, but how can we keep sodium in check without sacrificing flavor?
Here are some suggestions to reduce salt in your diet:
Remove the salt shaker from the table when you eat.
Limit process foods, including cured, pickled, salted, or brined products.
Focus on fresh or frozen fruits and vegetables without sauces or seasonings.
When choosing canned options, look for “no salt added” or “low sodium.”
Cook at home so you have control over how much salt you add.
Flavored vinegar, onions, garlic, and citrus also add tons of flavor without the sodium.
Herbs and spices are the key to flavor. Add dried varieties during cooking and fresh herbs at the end of cooking or when plating a dish. Thyme, mint, lemongrass, dill, basil, oregano, chives, and parsley are great herbs to use. Spices like pepper, ginger, chili powder, and cinnamon are excellent spices to flavor your food.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved