Tag Archives: apple

Avocado and Apple Salad with Sea Vegetables

This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!

avocado and apple seaweed salad blog (2)avocado and apple seaweed salad blog (1)Ingredients

  • 2 Tbsp olive oil
  • 2 tsps. lemon juice
  • 1 avocado, peeled and thinly sliced
  • 1 apple, peeled, cored and chopped
  • 3 oz. sea vegetable mix

Directions

  • Whisk olive oil, lemon juice
  • Add avocado, apple, and sea vegetables and gently toss
  • Serve fresh or refrigerate for a while
  • Enjoy!

dit-elle-Esther

 

Apple, Whipped Cream and Cinnamon Almond Parfait

This is a traditional Norwegian dish called “Tilslorte Brudepiker”. The literal translation is “veiled bridesmaids”. Sound lovely? It is! It is a beautiful dessert but surprisingly simple.. layers of apple sauce, cream and toasted almond meal with sugar and cinnamon. It’s one of those dishes you remember forever..

The recipe usually calls for toasted breadcrumbs or cookie crumbs but as mentioned I used almond meal, a little sugar and cinnamon, and it was perfect! Using different shaped glasses (flutes, punch, or even a large glass serving bowl), you can have a lot of fun with the presentation. Enjoy!

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Ingredients

  • Apple sauce, unsweetened)
  • Cream (you can whip it yourself with some vanilla and sugar or just get a can of whipping cream like I do for super short cut!)
  • 1/2 cup almond meal
  • 1 Tbsp butter
  • 1 Tbsp sugar
  • 1-tsps cinnamon

Directions

  • In a skillet melt butter on low and add almond meal and sugar and cinnamon, stir constantly and do not let burn or get too toasty! You just want slightly toasted almond meal and to melt and crystalize the sugar a bit so that you get a crunchy topping.
  • In clear glasses (for individual servings) or in a large glass bowl (for group serving) layer applesauce, whipped cream, and almond mixture two or three times.. ending with a topping of the almond mixture.
  • Serve immediately.
  • Enjoy!

dit-elle-Esther

Winter Squash and Apple Soup

Washington State is the apple capital of the world and are lucky to get an abundance of different varieties, especially in fall! This is a lovely soup using apples and celeriac (celery root) as the main ingredients. It is wonderful served simply with fresh apples and drizzled with olive oil, or make a full meal out of it by serving with some Winter Squash and Apple Galette or Bacon Wrapped Goat Cheese Stuffed Dates! 🙂

wintersquash and apple soup blog (2)

Ingredients

3 tablespoons olive oil
1 leek, white and light green parts only, thinly sliced
3 cloves garlic, minced
1 bay leaf
2 pounds celeriac, peeled and diced
1 pound Yukon gold potatoes, peeled and diced
3 apples – peeled, cored and diced and more for garnish
Salt and pepper, to taste
1/2 cup dry white wine
5 to 6 cups vegetable stock
Truffle or olive oil, to garnish
Preparation
Heat oil in a heavy stockpot or Dutch oven over medium heat. Add leeks and cook until soft and translucent, about 8 minutes. Stir in garlic and bay leaf, cooking for 1 additional minute. Add celeriac, potatoes and apples; cook until soft, about 10 minutes.

Season with salt and pepper and deglaze the pot with wine, cooking until almost evaporated. Pour in enough vegetable stock to cover and bring to a boil. Lower the heat to a simmer and cook, partially covered, until celeriac and potatoes are very tender, about 30 minutes.

Remove bay leaf and let soup cool slightly. Carefully puree soup until smooth (either with an immersion blender or in batches in a blender or food processor). Return soup to the stove to reheat, adding additional stock if too thick. Taste and season with salt and pepper, if needed. To serve, drizzle with truffle or olive oil and fresh slices of apple.

Thanks PCC Natural Markets!

dit-elle-Esther

Winter Squash and Apple Galette

This week I’m featuring two recipes using winter squash and apples! Today a Galette (French for a flat round pastry or bread) and on Thursday, check back for Winter Squash and Apple Soup. These dishes are excellent served together as a meal or as separate dishes! I made these for lunch recently when we were having one of the first damp, cold and rainy days here in Seattle. It was a wonderful meal to cheer up the day. 🙂

This is a great recipe for leftover roasted squash since you do need to cook it before putting into the shell here, but it is otherwise quick and easy to assemble!

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Ingredients

  • 1 pound winter squash – peeled, seeded and cut into 3/4-inch cubes
  • 1 tablespoon oil
  • Salt and black pepper, to taste
  • 1 tablespoon butter
  • 1/2 cup thinly sliced sweet onion
  • 1/2 apple – halved, cored and cut into thin wedges
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup crumbled blue cheese (or parmesan works great as well)
  • 1 prepared pie crust (I use a gluten free version)
  • 1 egg yolk plus 1 tablespoon water (for egg wash)

Preparation

  • Preheat oven to 400° F.
  • Toss squash with oil, salt and pepper. Roast in oven until tender, about 20 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Cook onions until translucent, about 5 minutes. Add apples and thyme and season with salt and pepper. Remove from heat; toss with squash and blue cheese.
  • Place pie crust flat on a parchment-lined baking sheet. Mound squash mixture in the middle of crust, leaving a 2-inch border. Fold border over filling, pleating the edge (the center will be open). Brush edges with egg wash.
  • Bake until golden, 20 to 25 minutes. Cut into wedges before serving.

Super Mom Tip: 1) Use leftover baked squash and save a step! 2) Don’t have time to work on the pleating and egg washing the crust? I didn’t either. I just tossed the filling and baked it in the crust and voila! I’m sure it tastes just as good!

Thanks to and inspired by the recipe on PCC Natural Markets!

dit-elle-Esther

Grated Apple for Little Tummies

Remember the saying “An apple a day keeps the doctor away?” My daughter was recently complaining about a stomach ache. I remembered my mom grating an apple, letting it turn a little brown and then giving it to us for stomach upset, so I tried this first. Grated apple, by the way, is super yummy – juice is released and so it’s a nice mix of crunchy and juicy, but different than just eating an apple. Anyway, there were no more complaints (that day) about stomach ache. I’ve heard this can help against acid reflux as well! Enjoy and take care and be well!

Blog shredded apple

What kind of apple? Any kind will do. Gala Apples are my favorite.

I founds some other great natural remedy tips here! Natural is always a great place to start.

http://www.purplesage.org.uk/treatments/KitchenPharm.htm

dit-elle-Esther

Baked Apples with Vanilla Sauce

Totally delicious melding of flavors: the tartness of baked apples, cinnamon, raisins and toasted almonds.. topped with a sweet and creamy vanilla sauce.. It’s a classic Scandinavian dessert. Comfort food for winter is what I call it! 🙂

Blog baked apples vanilla cream (3) Blog baked apples vanilla cream (2) Blog baked apples vanilla cream (1)

Baked apples

  • 4 apples (Granny Smith work great) – cored
  • 1/3 cup roughly chopped almonds
  • 1/3 cup raisins or dried currants
  • 1 tsp cinnamon
  • water

Directions

  • Core your apples carefully with a pairing knife
  • Toss raisins, almonds and cinnamon
  • Place apples upright in glass baking dish and fill each center with nut/raisin mixture
  • Any leftover nut/raisin mixture can be tossed into the bottom of the baking dish
  • Pour a little water into the baking dish
  • Cover with foil and bake @350 for 45 minutes or until knife inserts easily into apple

Vanilla Sauce

  • 2 cups milk
  • 2 tsp vanilla or 1 vanilla pod
  • 4 egg yolks
  • 2 Tbsp agave syrup or other sweetener
  • 1 Tbsp tapioca or other starch (whisked with some water)

Directions

  • Put all ingredients (including vanilla pod if you are using that, but excluding vanilla essence) in a pot and bring to light boil while stirring to avoid clumps
  • Remove from heat and add vanilla essence (if you are using that)
  • Cool a bit and ladle on to baked apples
  • Delicious hot or cold! 🙂

dit-elle-Esther

Paleo Apple Crisp

I was inspired by Lauren’s recent Apple Pie post and wanted to make a gluten free and paleo version!

This is a delicious paleo version of a classic apple crisp. Instead of flour and oats, you use almond meal which pairs beautifully with the apples. So yummy topped with some cold coconut milk.

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Ingredients

  • 2 cups blanched almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup coconut oil or butter (melted)
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 6 large apples, peeled and diced (I like Granny Smith apples)

Instructions

  • In a large bowl, combine almond flour, cinnamon and nutmeg
  • In a smaller bowl, combine oil, honey and vanilla
  • Stir wet ingredients into dry
  • Place apples in a glass baking dish
  • Crumble topping over the apples
  • Cover with tinfoil and bake at 350° for 50 minutes on low rack
  • When apples are soft and their juices bubble, remove cover and bake 10 more minutes to turn golden brown
  • Serve warm with coconut milk

Inspired and modified: http://cavemanstrong.com/2010/09/apple-crisp/

dit-elle-Esther