Monday, July 16, 2007

Do more with grapes

Grapes are a popular snack, not just because of their flavor and texture but also because of their health benefits. For less than a hundred calories, a cup of grapes provides beneficial phytonutrients as well as manganese and other vitamins and minerals. But don’t limit this healthy fruit to stand-alone snacks because grapes are good in everything from salads to desserts. Just remember that the skin contains many of the fruit’s nutrients, so only peel them if the recipes specifies it.

- - - - -

Chicken Veronique

12 to 16 ounces thin-sliced boneless, skinless chicken breasts
1 large lemon wedge
Ground pepper
1 tablespoon butter or margarine
1-1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth or bouillon
1/4 cup dry white wine
1 cup seedless green grapes, halved

Rub chicken breasts with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt butter. Add chicken breasts, a few at a time, so that the pieces do not touch. Sauté 4 minutes, turning once until chicken is lightly browned on both sides. Remove from skillet; keep warm.

In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grape mixture over chicken.

- - - - -

Pasta and Walnut Fruit Salad

8 ounces uncooked medium shells pasta
1 cup plain yogurt, regular or nonfat
1 tablespoon honey
1/4 cup frozen orange juice concentrate, thawed
1 11-ounce can juice-packed mandarin oranges, drained
1 cup seedless red grapes, cut into halves
1 cup seedless green grapes, cut into halves
1 apple, cored and chopped
1/2 cup sliced celery
1/2 cup walnut halves

Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Makes 6 to 8 servings.

- - - - -

Cream-Topped Grapes

4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
3 cups seedless green grapes
3 cups seedless red grapes

In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping. Makes 8 servings.

- - - - -

Pantry Pointers

When selecting grapes, look for firm, plump ones attached to stems that are not dry and brittle. Store grapes in the refrigerator in a covered container or plastic bag.

The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com

Posted by Tammy on 07/16 at 12:00 AM
Desserts and Treats • Main Dishes • Soups and Salads • (0) Contributions • Permalink
Page 1 of 1 pages