my 2nd apple and my last

I am trying to eat some fruit and I bought these beautiful red delicious apples. 4 of them... both time I tried to eat one, I could only eat half and ended up in pain and sick!!!  No more! Diane

Sorry to hear about that bit of unpleasantness, Diane.  It might be a bit too early for something with such a tough skin and firm flesh.  On the plus side, applesauce is easy to make!  LOL

Suzanne, Thank you so much for the suggestion.  I will make applesauce!  I would have hated throwing them out! Blessings, Diane

Awww Diane.. I am so sorry.  And I hate to hear they made you sick.. I watched Iron Chef America and the secret ingredient was apples.. got my taste buds a watering and thinking of how I could eat one other than in applesauce.  ;)

Hi Jennifer, It must be the season!  I am from CT and we used to eat MacIntosh apples right off the trees in the fall.  My Mom says to peel them first, as she always has.  Duh... why didn't I think of that?   Diane

Might also consider baking them w/splenda, cinnamon ... mmm ... Just right for fall. Also consider making an apple soup ... here's a great recipe you might enjoy.

Apple and Onion Soup

(makes 6 servings)

Michael Thompson is a new mover and shaker in the growing population of Texas chefs and serves a similar soup each fall at his popular Fort Worth Ancho Chile Bar. I've played in the kitchen with the key ingredients and come up with a version that closely matches his. Remember this soup when you're entertaining; men, particularly, love the flavor.

1	tablespoon (15 ml) canola oil

2	large onions, 8 ounces (240 g) each, sliced

1/2	tablespoon (7.5 ml) chopped fresh rosemary or 1/2 teaspoon (2.5 ml) crushed dried

1/2	tablespoon (7.5 ml) chopped fresh thyme or 1/2 teaspoon (2.5 ml) crushed dried

2	tablespoons (30 ml) oyster sauce (available in Asian markets and some grocery stores)

3	medium Granny Smith or Mutsu apples, about 1 pound (480 g) total, peeled, cored, and cut into thin slices

6	cups (1.4 l) fat-free, no-salt-added canned chicken broth

salt (optional)

freshly ground pepper to taste

1/3	cup (40 g) grated skim milk sharp cheddar cheese

1. Heat the oil in a large pot over medium heat. Add onions, rosemary, and thyme; sauté until onions wilt, about 3 minutes, stirring frequently.
2. Add the oyster sauce, apples, and broth. Bring to a boil, lower heat, and simmer, partially covered, for 15 minutes. Taste and add salt (if using) and pepper.
3. Ladle hot into soup bowl, sprinkling each portion with some of the cheese. Serve at once.

Per serving:	120 calories (27% calories from fat), 5 g protein, 4 g total fat (0.9 g saturated fat), 17 g carbohydrate, 3 g dietary fiber, 3 mg cholesterol, 300 mg sodium
Diabetic Exchanges:	1 carbohydrate (1/2 fruit, 1 1/2 vegetable)

 

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I love you Barb! Only a true friend would send me this wonderful recipe for apple and onion soup!  Thank you so much! Diane