I love apricots. The Hebrew word for them is “mish mish”, I prefer that because it’s more fun to say.
One unusual way I like to prepare dried apricots is in pasta. I sauté shallots and the chopped dried apricots in a little olive oil, toss in some pine nuts to toast them, then just toss the mixture with whole wheat spaghetti, season with some salt and pepper. It’s so simple and so delicious.
On my frozen yogurt plan this week (I am on a homemade frozen yogurt kick...I like that I can have my cold, sweet treats made only of fresh, natural ingredients with reduced sugar, reduced fat, and no preservatives, plus a variety of flavors you just can't find anywhere else!), I am making an apricot raspberry variety. Can't wait!
I love apricots. The Hebrew word for them is “mish mish”, I prefer that because it’s more fun to say.
One unusual way I like to prepare dried apricots is in pasta. I sauté shallots and the chopped dried apricots in a little olive oil, toss in some pine nuts to toast them, then just toss the mixture with whole wheat spaghetti, season with some salt and pepper. It’s so simple and so delicious.
That sound yummy! I'm going to "steal" that idea if you don't mind!
I make a Syrian chicken dish that has apricots in it and I believe the words "mish mosh" are in the title. That is more fun to say!
Here's a yummy oatmeal recipe with apricots. You could reduce the calories further by using artificial sweetner if you use that.
Apricot Honey Oatmeal
(4 servings)
• 3-1/2 cups water
• 1/2 cup chopped dried apricots
• 1/3 cup honey
• 2 cups Quaker® Oats (quick or old fashioned
• uncooked)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
In 3-quart saucepan, bring water, apricots, honey, cinnamon and salt to a boil.
Stir in oats; return to a boil.
Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old fashioned oats) or until most of liquid is absorbed, stirring occasionally.
I love fresh apricots and at only 15-20 calories per fruit, they make a great snack. I am so happy to see them at my farmers' market.
But I think that you have to get them from a farmers' market or, like zenor77, from your own tree. The ones sold in supermarkets are terrible; they are picked way before they are ripe because ripe apricots do not last long enough to transport to a store; as a result, they are way too tart and hard. A ripe apricot is sweet and has the consistency of butter. I've never had a grocery store apricot that tasted good to me.
This Week's Healthiest Food - Apricots
