Fruit | Edita Kaye YUMMY!

Edita’s Raisin Orange Stuffed Baked Apples

By Edita Kaye

On November 4, 2015

In Breakfast, Dessert, Fruit

4 large baking apples, cored

½ cup raisins

1 orange, peeled, seeded and chopped

2 tablespoons orange zest (grated orange rind)

½ teaspoon cinnamon

1 cup water

Preheat oven to 375°F.

Place the apples in a nonstick baking pan.
In a bowl mix the raisins, orange, cinammon and zest and fill each apple cavity with the mixture. Drizzle a little water over each apple and pour the remaining water into the bottom of the baking pan.
Bake for 20 to 30 minutes, until the apples are tender. Serve hot or cold.

Makes 4 servings. Serving size: 1 stuffed apple

A Little Soul Food

The soul can split the sky in two and let the face of God shine through.

Edita Kaye’s Hot Breakfast Fall Fruit with Ice Cream

By Edita Kaye

On October 19, 2015

In Breakfast, Dessert, Fruit

Now that fall is here, there is nothing better than hot, steaming fruit and to make it even better, I love to add a generous dollop of ice cream. Wait. That’s not all – I don’t wait for dessert, I enjoy this fall fruit taste and texture sensation for breakfast! Now you can to – go ahead and try it. Here’s the recipe

2 large baking apples, seeded and sliced

1 large orange, peeled, seeded and sliced

1 large ripe pear, seeded and sliced

¼ cup water

¼ cup maple syrup

½ teaspoon cinnamon

1 teaspoon vanilla

In a large nonstick skillet combine the fruit, water, syrup, vanilla and cinnamon and bring to a boil.
Reduce heat. Cover. Simmer for 5 minutes until frut is tender. Serve hot with ice cream or frozen yogurt.

Makes 6 servings Serving size: 1 cup

By the way you can use any combination of fruit you like!

2 Oatmeal recipes with a twist

By Edita Kaye

On May 31, 2015

In Breakfast, Fruit

Pineapple Oatmeal

1 ½ cups water

1 can (8 ounces) crushed pineapple, in juice un-drained

1 cup quick cooking oats

½ cup raisins

2 tablespoons brown sugar

¼ teaspoon cinnamon

In a microwave-safe bowl, combine the water and crushed pineapple. Microwave on high about 6 minutes or until boiling. Stir in the rest of the ingredients and microwave on high for 30 to 60 seconds or until the mixture begins to thicken. Serve hot. Makes 2 servings.

Maple Syrup Oatmeal

3 ½ cups skim milk
2 cups rolled oats, quick cooking

¼ cup maple syrup
½ cup raisins
1 cup chopped, unpeeled apple

Bring milk to a low boil and stir in oats cooking for about 5 minutes over medium heat, stirring occasionally.

Remove from heat and add maple syrup, raisins, and apple. Mix well. Serve hot. Makes 4 servings.

Stuffed Baked Apples the Old-Fashioned Way

By Edita Kaye

On May 15, 2015

In Breakfast, Dessert, Fiber, Fruit

Stuffed Baked Apples

4 large baking apples, cored

½ cup raisins

1 orange, peeled, seeded and chopped

2 tablespoons orange zest (grated orange rind)

½ teaspoon cinnamon

1 cup water

Preheat oven to 375°F.

Place the apples in a nonstick baking pan.
In a bowl mix the raisins, orange, cinammon and zest and fill each apple cavity with the mixture. Drizzle a little water over each apple and pour the remaining water into the bottom of the baking pan.
Bake for 20 to 30 minutes, until the apples are tender. Serve hot or cold.

Makes 4 servings. Serving size: 1 stuffed apple

How to find fiber-rich foods in your grocery store

By Edita Kaye

On May 12, 2015

In Fiber, Fruit, Grocery store, Veggies

You’ll start with the produce section which is one of the best places to find fiber-rich foods.

The fruit section offers countless fiber choices including some of the more popular like apples, pears, oranges, kiwi, and berries—blueberries, strawberries and raspberries are good sources of fiber—fresh or frozen are just fine.

The vegetable section is loaded with fiber-rich veggies of every color and description. There are sweet potatoes, cabbage, sweet peppers, carrots, peas, broccoli, Brussels sprouts, and more on your fresh produce fiber journey of discovery.

In the bread aisle you’ll find 100% whole wheat or whole grain breads and rolls; double fiber breads like Pepperidge Farm, Orowheat, Roman Meal, and Arnold; there are whole grain tortillas, pitas, bagels and English muffins, too. Then you can look for whole wheat crackers and flat breads like the Kavli brand, or Triscuits, Rye Krisnp, Wasa or Wheat Thins.

In the grains section you’ll find brown rice, quinoa, bulgar wheat and couscous.

We’ve already mentioned cereals—there are many to choose from that are high in fiber. You could start with Fiber One, All-Bran, Kashi GoLean, Post Grape Nuts and others. You’ll also find that oatmeal is high in fiber and a good addition to your fiber-rich breakfast menu.

Go Ahead Try This!

Yogurt with Honey & Nut Cereal

Yoplait Light Yogurt vanilla mixed with one serving
Honey Nut Cheerios

Dried fruit such as apricots, raisins, and prunes are also good sources of fiber and don’t forget Craisins—dried cranberries from Ocean Spray.

When you’re in the canned goods section you might try adding these to your grocery cart: canned beans; bean and lentil-based soups; canned veggies such as corn; applesauce.

This should show you just how delicious and varied fiber-rich choices can be—you’ll get tons of flavor, fiber, and the benefits of diet-friendly foods.

Breakfast fruit and ice cream – YUMMY!

By Edita Kaye

On April 30, 2015

In Breakfast, Fruit

Breakfast Fruit a la Mode

2 large baking apples, seeded and sliced

1 large orange, peeled, seeded and sliced

1 large ripe pear, seeded and sliced

¼ cup water

¼ cup maple syrup

½ teaspoon cinnamon

1 teaspoon vanilla

In a large nonstick skillet combine the fruit, water, syrup, vanilla and cinnamon and bring to a boil.
Reduce heat. Cover. Simmer for 5 minutes until frut is tender. Serve hot with ice cream or frozen yogurt.

Makes 6 servings

Serving size: 1 cup

Slender Ambrosia Breakfast

By Edita Kaye

On April 28, 2015

In Breakfast, Fruit

Slender Ambrosia

3 oranges

2 ruby red or pink grapefruit

2 cups strawberry halves

2 kiwifruit, peeled and cut into wedges

¼ cup flaked unsweetened coconut

3 tablespoons brown sugar

Peel and section oranges and grapefruit over a bowl; squeeze membranes to extract juice. Add sections to bowl; discard membranes. Stir in remaining ingredients. Cover and chill.

Makes 6 servings.

Try these delicious rainbow muffins

By Edita Kaye

On April 18, 2015

In Berries, Breakfast, Fiber, Fruit

Rainbow Muffins

2 cups all-purpose flour

2/3 cup artificial sweetener

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cups low-fat buttermilk

¼ cup applesauce

¼ cup dried blueberries

¼ cup dried cranberries

2 teaspoons grated orange rind

1 teaspoon vanilla extract

1 egg white, slightly beaten

Preheat oven to 400°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Make a well in the center of mixture.
Combine buttermilk and next 6 ingredients (buttermilk through egg white) in a bowl; add to flour mixture.
Spoon batter into 12 muffin cups lined with paper muffin cups and sprinkle evenly with 1 tablespoon artificial sweetener. Bake for 18 minutes or until lightly browned. Remove muffins and cool on wire rack.

Makes 12 servings. Serving size: 1 muffin

Apple Crisp for Breakfast? Absolutely!

By Edita Kaye

On April 15, 2015

In Breakfast, Dessert, Fiber, Fruit

Apple Crisp

4 apples, cored and sliced

4 tablespoons brown sugar

8 tablespoons quick-cooking oats

8 tablespoons all-purpose flour

½ teaspoon cinnamon

½ teaspoon nutmeg

4 tablespoons reduced fat margarine

Preheat oven to 350°F.

Place the apple in a layer in a nonstick baking dish.
In a mixing bowl combine the sugar, oats, flour and spices. Add the margarine and mix with your fingers until it resembles coarse crumbs.
Sprinkle the mixture over the fruit. Bake for 15 to 20 minutes or until apples are tender when pierced with a fork.

Makes 4 servings. Serving size: 1 cup

Category: Fruit

Breakfast Fruit a la Mode

Slender Ambrosia

Rainbow Muffins

Apple Crisp