Tag Archives: apple

Beet Salad with Goat Cheese

And here comes another home cooked side straight from my mother’s kitchen!  Beets are one of my all time favorite foods (not just vegetables… foods) and I am always looking for different ways to eat them.  Here, my mom has adapted a salad from a cookbook, adding her own flavors and zings.  Enjoy!

Beet Salad with Goat Cheese (adapted from “Cod and Country” by Barton Seaver)

Pieces:

  1. 2 lbs. red or golden beets, stems and greens removed
  2. Salt
  3. Lettuce leaves of your choice, about 1/4 head
  4. 1 bunch Italian parsley leaves
  5. 1 Granny Smith apple, cored and very thinly sliced
  6. 2 bunches scallions, thinly sliced
  7. 2 Tablespoons Chile Oil or Citrus Oil (recipes follow)
  8. Juice of one lemon
  9. 6 oz goat cheese of your choice 

 

Process:

  1. In heavily salted water, simmer the beets whole until soft, about 35 minutes.  
  2. Drain the beets.  
  3. While the beets are still fairly warm and using paper towels, gently rub the skins off the beets.  
  4. Slice the beets into 1/2 inch rounds and arrange over lettuce leaves.  
  5. Scatter parsley leaves, apple slices and scallions over top.  
  6. Drizzle with Chile or Citrus Oil.  
  7. Drizzle with lemon juice and crumble goat cheese over all before serving.
Citrus Oil 
1 cup extra virgin olive oil
Zest of one lemon, removed in large strips with a vegetable peeler
Zest of one orange, removed in large strips with a vegetable peeler
1 bay leaf 
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove 
from heat and add zests and bay leaf.  Let steep overnight in refrigerator in covered container.  About a half-hour before using, remove from refrigerator and remove the zests and bay leaf.  (The oil will keep in refrigerator, tightly covered, for about two weeks for future use.  Again let stand at room temperature for half-hour before using.)
Chile Oil 
1 cup extra virgin olive oil
1 teaspoon sweet smoked paprika
1 teaspoon red chile flakes
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove from heat and add spices.  When cool, stir and transfer to airtight covered container and let steep 24 hours at room temperature before use.  (The oil will keep at room temperature, tightly covered, for about two weeks for future use.)
beet salad
Happy Allergy Free Eating!

 

 

 

Advertisements

Leave a comment

Filed under Uncategorized

Apple, Celery, Grape, and Honey Tofu Salad

Knowing that big meals often come with the holiday season, I have been trying to make some light meals to maintain some sort of balance.  This past week, I made a very filling but lightly flavored salad.  It has easy and fresh ingredients.  And, if you don’t like tofu, you could easily use grilled or baked chicken pieces.  The recipe and ingredients here are enough for several days of salads!

Apple, Celery, Grape, and Honey Tofu Salad

Pieces:

  1. 1 head romaine, chopped
  2. 8 celery stalks, chopped
  3. 1 pound of red grapes, sliced in half
  4. 4 green apples, chopped into bite sized pieces
  5. 4 tbsp chopped scallions
  6. 1 package diced firm tofu (or dice a block yourself)
  7. cooking spray
  8. 4 tbsp. honey
  9. 2 tbsp. sesame seeds
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. apple cider
  13. salt and pepper to taste

Process:

  1. Drain the diced tofu and place the pieces in between two dish towels to dry, about 30 minutes.
  2. Chop all your salad produce- the lettuce, celery, grapes, apples, and scallions.
  3. In a large skillet lined with cooking spray and over medium heat, place the dried tofu.
  4. Drizzle 2 tbsp. honey and the sesame seeds over the tofu.
  5. Stir the tofu every 4 minutes, making sure to cook all sides evenly.  You will know that the tofu is done when it starts to brown to your liking.
  6. When the tofu is done cooking, assemble the salads by plating the lettuce and adding a handful each of celery, grapes, and apples.  Top with a handful of tofu and a pinch of scallions.
  7. For the dressing, combine 2 tbsp. honey with the olive oil, white wine vinegar, apple cider, and salt and pepper.  Shake well.
  8. Pour 2-3 tbsp. of dressing over your salad.
  9. Enjoy!

apple celery salad

 

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes

Hurricane Stew

While the winds were whipping and the rain was coming down, I couldn’t think of a better meal than homemade beef stew.  It was warm, cozy, and smelled delicious as it cooked in the crockpot all day, while I kept my fingers crossed that the power wouldn’t go out!

Hurricane Stew

Pieces:

  1. 1 lb. beef tenderloin, cut into one inch cubes
  2. 28 ounce can of diced tomatoes, drained
  3. 3 cups baby carrots
  4. 4 celery stalks, cut into small pieces
  5. 1 lb. fingerling potatoes, cut into one inch cubes
  6. 2 apples, peeled and cut into one inch cubes
  7. one quarter cup chopped parsley
  8. one quarter cup chopped rosemary
  9. 1 cup red wine
  10. one half cup apple cider vinegar

Process:

  1. Layer all ingredients in a crockpot.
  2. Cook on high heat for 4.5 hours.
  3. Stir every hour to mix the ingredients.
  4. Serve hot.

 

Happy Allergy Free Eating!

 

 

Leave a comment

Filed under Recipes

Stuffed?

I hope everyone enjoyed their holiday weekend!  I know that I certainly did, with my favorite foods and people.  Even though food holidays can be tough, I have learned to make smart food choices, and realize that I do actually have choices.  Even though my Thanksgiving plate didn’t look like everyone else’s, that didn’t mean that I didn’t enjoy it!  I had turkey and root vegetables, with my favorite starter of shrimp cocktail!  Nothing too shabby about that.

This year, my family and I went out to eat for Thanksgiving.  Although eating out in a restaurant can be tough, I still ended up with a delicious meal.  But, because I knew I wouldn’t be able to have my all time favorite Thanksgiving food, stuffing, my mom made me a gluten free batch to have in my fridge!  Now I can enjoy my favorite stuffing recipe for a few more meals than just last Thursday evening…

Mom’s Apple, Celery, and Sausage Stuffing

Pieces:

  1. 1 small onion, chopped
  2. 3-4 stalks celery, chopped
  3. olive oil for sauteing
  4. 2-3 chicken apple sausage links, chopped into bite sized pieces
  5. 2 green apples, peeled and cut into bite sized pieces
  6. 2 tbsp. parsley
  7. 2 tbsp. thyme
  8. 1 small jar of chestnuts, chopped
  9. 1 package of gluten free stuffing
  10. 2-3 tbsp. vegan butter
  11. 3 cups gluten free chicken broth
  12. salt and pepper for seasoning

Process:

  1. In a large pan coated with olive oil, add onion and celery.  Stir for a few minutes until they start to get tender.
  2. Add the sausage and apple bites, stirring to let the flavors mix and mingle.
  3. When the fruit and veggies start to really tenderize, and the sausage starts to cook, add the parsley, thyme, chestnuts, and stuffing bits.  Stir together to incorporate.
  4. Add vegan butter pads on top and pour in chicken broth.
  5. Bake covered for 45 minutes, until everything cooks through.
  6. Season with salt and pepper, and serve!

Well… I’m off to enjoy the best part of Thanksgiving… leftovers!  Happy Allergy Free Eating.

Leave a comment

Filed under Recipes