Recipes

Cider’sgood forglazing

A sweet and tart cider glaze coats thinly cut veal scaloppini for this quick dinner.

I love the colorful display of so many different apple varieties and also the taste of apple cider at this time of year. It reminds me of New England with the smell of cider being made in the orchards near my childhood home.

Apple cider is made from fermented juice of apples and is called hard cider. Unfiltered apple juice can also be sold as cider. Either one will work in the recipe.

The glaze works well with chicken or pork about 1/4-inch thick.

Helpful hints

▪ If cider isn’t available, use apple juice.

▪ Be sure skillet is hot before adding the veal so that it will brown instead of steam.

Cider-glazed veal scaloppini

Recipe by Linda Gassenheimer.

1/2 cup apple cider

1 teaspoon cornstarch

3/4 pound veal scaloppini ( 1 / 4-inch thick)

1 teaspoon canola oil

Salt and freshly ground black pepper

1/2 tablespoon honey

1 teaspoon balsamic vinegar

2 tablespoons walnuts, broken into small pieces

Remove 1 tablespoon cider to a small cup and add the cornstarch. Mix well and set aside. Remove visible fat from veal. Heat oil in a large nonstick skillet over medium-high heat. Add the veal and brown 2 minutes. Turn over and brown second side 2 minutes. Sprinkle with salt and pepper to taste. Remove to a plate. Add the cider to the skillet and reduce by half, about 1 to 2 minutes. Add the honey and vinegar and cook to combine the liquids. Add the cornstarch mixture and stir to thicken the sauce, about 1 to 2 minutes. Spoon the sauce over the veal and sprinkle walnuts on top.

Per serving: 294 calories (31 percent from fat); 10 g fat (1.5 g saturated, 3 g monounsaturated); 132 mg cholesterol; 37.3 g protein; 12.8 g carbohydrates; 0.6 g fiber; 111 mg sodium.

Servings: 2

Spinach and linguine

Recipe by Linda Gassenheimer.

1/4 pound whole-wheat linguine

2 teaspoons canola oil

2 cups washed, ready-to-eat spinach

Salt and freshly ground black pepper

Bring a large saucepan filled with water to a boil and add the linguine. Boil 3 minutes, if using fresh, 8 minutes, if using dried. Add the canola oil to a bowl with 2 tablespoons of the pasta cooking liquid. Drain the linguine and add to the bowl with the spinach. Toss until the spinach wilts in the heat of the pasta. Add salt and pepper to taste. Serve with the veal.

Per serving: 245 calories (20 percent from fat); 5.4 g fat (0.5 g saturated, 3 g monounsaturated); no cholesterol; 9.2 g protein; 43.9 g carbohydrates; 5.4 g fiber; 29 mg sodium.

Servings: 2

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