Tag Archives: apple cider

Roasted Pear Salad

When my mom makes dinner, she almost always makes a salad to go with the meal.  A salad adds veggie servings and bulks up the meal to make you feel fuller.  She is always so creative with her salads, and this one was one of my favorites when I went visiting a couple weeks ago.  Hope you enjoy it as much as I do!

Roasted Pear Salad

Pieces:

  1. 4 Anjou pears
  2. 1 tablespoon vegan butter, melted
  3. 2 tablespoons sugar
  4. 2 tablespoons cider vinegar
  5. 1 shallot, minced
  6. 3 tablespoons extra virgin olive oil
  7. salt & pepper
  8. 1 small bunch trimmed watercress, rinsed & dried
  9. 1 small package mixed salad greens, rinsed & dried
  10. 1 cup crumbled blue cheese (optional)
  11. ½ cup toasted pecan halves

Process:

  1. Preheat oven to 500 degrees.
  2. Peel pears, remove cores and slice pears into fourths.
  3. Place slices in a large bowl and toss with the melted butter and sugar.
  4. Spread the slices on a baking sheet in a single layer.  Roast about @10 minutes.  Flip each slice over and roast @5 minutes longer.   Watch so pears don’t burn.
  5. Remove from oven and let cool.
  6. Whisk vinegar, shallot, oil, and salt&pepper to taste.
  7. Combine watercress and salad greens in a large serving bowl.  Gently toss with vinaigrette.
  8. To toast pecans:  Place pecan halves in dry small skillet over medium heat.  Shaking pan occasionally, toast for @1 or 2 minutes, until fragrant, careful not to burn pecans.
  9. Plate onto salad plates and top with pears, pecans and blue cheese.

pear salad

 

Happy Allergy Free Eating!

 

Leave a comment

Filed under Uncategorized

Sparkling Apple Cocktail

Hello again and Happy Thanksgiving!  I hope you had a wonderful holiday weekend with friends and family.  I had a delicious weekend!  To wash down all the leftovers, I came up with this Sparkling Apple Cocktail… hope you enjoy.  (I know I did over the long weekend!)

Sparkling Apple Cocktail

Pieces:

  1. 1 shot vanilla vodka
  2. 2 shots prosecco (or sparkling white wine)
  3. 3 shots apple cider
  4. a dash of cinnamon

Process:

  1. Pour the vodka, prosecco, and apple cider into a martini glass.
  2. Top with a dash of cinnamon.
  3. Enjoy!

Cheers!

 

 

Leave a comment

Filed under Recipes

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Even though I don’t like the fact that it is a little cooler in the fall, I do enjoy all the flavors of fall cooking.  In addition to stocking up on pumpkin, my fridge is also full of apple cider.  I love having a warm mug of apple cider with some cinnamon on top, and I also love cooking with it.  Here is a fall dish where the chicken bathes in apple cider and cinnamon!

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Pieces:

  1. 2 chicken breasts
  2. one leek, greens cut off and chopped into rounds
  3. one fennel bulb, greens cut off and chopped into rounds
  4. 3 tbsp. vegan butter
  5. 2 cups apple cider
  6. 1 tbsp. cinnamon
  7. 4 tbsp. chopped rosemary
  8. salt and pepper

Process:

  1. In a large sauté pan, heat 2 tbsp butter and chicken over high heat.
  2. Brown chicken for 3 minutes each side.
  3. Lower the heat to medium.  Add the leek and fennel slices. Sauté about 2 minutes.
  4. Add half the apple cider and half the rosemary.
  5. Sprinkle the chicken with cinnamon.
  6. Cover and cook over medium heat about 10 minutes.
  7. Add the rest of the apple cider and rosemary.
  8. Cover and cook another 10 minutes.
  9. Continue cooking until chicken is cooked through and apple cider is cooked off. Add water or more apple cider if needed to keep pan wet.

Happy Allergy Free Eating!

 

3 Comments

Filed under Recipes

Mashed Pumpkin Sweeties

Pumpkins and apples and leaves, oh my!  Fall is upon us, and so is the abundance of canned pumpkin.  Pumpkin has a ton of fiber and not many calories, so I had to get my fill this time of year.  I made mashed sweet potatoes with pumpkin… what a great fall side dish!

Mashed Pumpkin Sweeties

Pieces:

  1. 2 sweet potatoes
  2. one half of a can of pumpkin
  3. one half cup apple cider
  4. 2 tbsp. vegan butter
  5. 2 tsp. pumpkin pie spice
  6. 2 tsp. cinnamon
  7. Salt and pepper

Process:

  1. Peel the sweet potatoes and chop into 1 inch cubes.
  2. Steam or microwave the sweet potato cubes until soft (about 10 minutes).
  3. In a large pan, add the soft sweet potatoes, pumpkin, apple cider, vegan butter, pumpkin pie spice, cinnamon, salt and pepper.
  4. Mash until desired consistency.
  5. Serve hot.

 

Happy Allergy Fall Eating!

 

Leave a comment

Filed under Recipes

Sssssslurp!

Who doesn’t love a good soup when the fall weather comes?!  There are so many varieties, and one of my favorites is butternut squash.  I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl.  I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup!  It was pretty fulfilling to see it come to life from start to finish!

Roasted Butternut Squash Soup

Pieces:

  1. 2 medium sized butternut squash
  2. 5 carrots
  3. salt and pepper for seasoning
  4. one half of an onion, chopped into small pieces
  5. 3 tbsp. vegan butter
  6. one half cup apple cider
  7. 4-5 cups gluten free chicken broth (or more if you like it more soupy)
  8. 1 tsp. garlic salt
  9. 3 tbsp. cinnamon
  10. 2 tbsp. nutmeg
  11. 2 tbsp. dairy free creamer or sour cream

Process:

  1. Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
  2. Place the squash and carrots on a baking sheet, sprinkled with salt and pepper.  Cook at 375 degrees for 60-90 minutes, until tender.
  3. Let the squash and carrots cool, about 30 minutes.
  4. Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind.  Add to a large pot.
  5. Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine.  I use a hand mixer… but you could also add them to a food processor and get the same results.
  6. Beat on high until well blended and smooth… to your soup texture liking!
  7. Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.

Happy Allergy Free Ssssslurping!

Leave a comment

Filed under Recipes

Potato Potato Beef Stew

Fall is the time to bring out the crock pot!  I love coming home to a meal cooking in the crock pot… the savory smells, the prep work that was already done, and the knowing that a hot meal is only minutes away.  Here is my hearty beef stew that is perfect for a cool fall night…

Potato Potato Beef Stew

Pieces:

  1. 1 lb. small white potatoes, cut into bite size pieces (quartered)
  2. 2 sweet potatoes, peeled and cut into bite size pieces
  3. 6 carrots, peeled and cut into bite size pieces
  4. 6 parsnips, peeled and cut into bite size pieces
  5. one half cup chopped onion
  6. 2 cans garlic and onion canned tomatoes, drained
  7. 2 lbs. sirloin meat tips
  8. one half cup red wine
  9. one half cup apple cider
  10. 2 tbsp. chopped rosemary, thyme, parsley
  11. 2 tbsp. cumin
  12. 1 tsp. garlic salt and pepper

Process:

  1. Put all pieces in the crockpot and heat on low for 5-5.5 hours.
  2. Stir occasionally.
  3. Serve hot!

Before…

And after a day of cooking with just a little heat and time…

Ready to eat!

Happy Allergy Free Eating… and stewing!

Leave a comment

Filed under Recipes

Apple Cinnamon Shmash

Mashed potatoes usually involve heavy cream and butter… which is not only not allergy friendly, but also unhealthy.  So I made a non-dairy and healthy mashed potato option this week.  I adore sweet potatoes… they are much healthier than white potatoes because they have more antioxidants, and I think they taste so much better.  So, given the fall season, I made apple cinnamon shmashed sweet potatoes!

Apple Cinnamon Shmash

Pieces:

  1. 4 sweet potatoes, peeled
  2. olive oil for misting, about 2 tbsp.
  3. 1 cup apple cider
  4. 2 tbsp. cinnamon
  5. 1 tsp. nutmeg
  6. 1 tbsp. honey
  7. 1 tbsp. vegan butter
  8. salt and pepper to season, about 1 tsp. each

Process:

  1. Chop the peeled sweet potatoes into quarter inch rounds.
  2. On a lightly greased cookie sheet, spread out the sweet potato rounds and lightly spray with olive oil.
  3. Bake at 375 degrees for about 35 minutes, until fork tender.
  4. In a medium pot, place the tender sweet potato rounds.  Add the apple cider, cinnamon, nutmeg, honey, vegan butter, and salt/pepper.
  5. Mix together with a hand mixer until combined.
  6. Serve hot!

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes