These apples are a great dish to serve with dinner. We had them with a vegetable night this past week (and then actually, we had them again another night because they were so good!), but they would be a great accompaniment to many meals. They are super easy to make, and have a wonderful flavor. Your kids will especially love them, and so will you! I recommend using Granny Smith apples for their flavor and texture.
Stovetop apples Serves 4
I N G R E D I E N T S :
6 regular sized granny smith apples 3/4 cup sugar cinnamon pinch of salt
D I R E C T I O N S :
Peel apples and cut into thin slices. Place in a sauce pan and add just enough water to cover them, though they will try to float. Bring to a boil, and boil for 2 minutes, then reduce to simmer on low. Add sugar, a pinch of salt, and sprinkle generously with cinnamon. Let cook for about 10 minutes, until apples are fork tender. Drain excess water.
I am probably a strange American since I find the classic buttermilk type pancakes completely unappealing even when I was a kid.Just ask my husband who thinks pancakes are the best breakfast EVER. Soon after we were married, it became my mission to find out a way to make them enjoyable, because it would be a looooong marriage of pancake complaining (on both our parts) otherwise.
I have analyzed why I do not like pancakes. First, I prefer proteins in the morning and rarely something sweet or high in white carbohydrates. My blood sugar goes through the roof and then I am sad and grumpy for the rest of the day. A fact that hubby seems to not mind from time to time in exchange for his beloved breakfast. I also find pancakes to be boring, often too baking powder-y tasting and syrup gaggingly sweet first thing in the morning.
I did discover I like fluffy, fluffy pancakes and with the help of a Brit, Jamie Oliver, I finally found a pancake I could enjoy… occasionally. His recipe is simple, contains protein rich eggs and over time I have adapted it to be even more appealing to my glycemic levels, by including a bit of almond flour. I recently found that an egg on the side keeps my blood sugar from crashing and provides even more pancakes to my husband- no more complaints from him for so many reasons!
We have also adapted the recipe to be gluten-free just because the flours are available in our pantry and it is a great place to use them. I don’t bother with adding any corn/potato starches or Xantham gums, but if you feel they will lack the “gluten” texture a pinch of those added to the flour could help.
Instead of all of that maple syrup I sauté whatever fruit I have lying around in a bit of butter with a splash or two of the syrup as well. Hubby has taught me to also warm the syrup and serve it in a little side dish, dunking each bite to perfection.
With this recipe I used bananas- in honor of one of our favorite Jack Johnson songs, Banana Pancakes, (which we of course sing whenever we make pancakes) but apples, pears, plums, berries or whatever is ripe and ready would all be a lovely substitution. Even rehydrated dried fruits would work well.
Please welcome the new Lilly-enjoyable-Hubby-Loveable-lower-glycemic-Pancakes:
Gluten-Free Pancakes with Banana-Nut Sauté
Serves 2 (generously)
3 eggs, separated
½ cup brown rice flour (or other flour of your choice)
½ cup almond flour (or other flour of your choice)
1 teaspoon baking powder
pinch of salt
½ cup milk plus 2 tablespoons (soy, almond, or even water will work instead)
3 tablespoons butter
1 banana, roughly sliced
about 8 pecan or walnut halves, broken into pieces
2 tablespoons juice (often orange, water could work in a pinch)
1 sprinkle of cinnamon
2 tablespoons maple syrup
Place the egg yolks in a large bowl and the egg whites in another to be whisked. Stir the flours, baking powder, salt and milk in with the yolks. Whisk the egg whites until stiff peaks form. Fold together.
Place a cast iron pan or non-stick skillet over medium heat. Rub a bit of the butter around the pan. Scoop on some of the batter- an ice cream scoop works nicely and helps the pancakes come out to the same size.
Cook the pancakes on one side until the wet side appears slightly dry, check the bottom, when it is a golden color flip them over and cook until the opposite side is golden. Continue with the remaining batter.As each pancake finishes place them in the serving dish in a warm oven (about 180-200 degrees).
Meanwhile, place the remaining butter in a separate skillet over medium-high heat. Add in the banana slices and sear until slightly golden. Toss and sauté them until they are hot and steamy leaving big chunks. Add in the broken nuts, juice cinnamon and maple syrup (add more of each to your desired taste). Simmer for a minute, reduce the heat and keep warm until the pancakes are done and serve alongside.
When the pancakes are all complete, add in however much maple syrup you will be using to the wiped out pan. Heat for just 1-2 minutes and serve in small bowls for each diner.
I can’t think of a more festive fruit then the sparkly seeds of a pomegranate. Seriously, for me the Holidays are all about Red and Sparkles and what could satisfy that more than a “natural” version of Red-Sparkles.
This salad is a also a refreshing addition to the starch laden sides that grace most of our tables. Fruit, lettuce, a simple dressing and a touch a creamy goat cheese in between equal pure loveliness.
Removing the jewels can be a bit of a challenge. Simply cut in half and break into pieces. If you are like me, you will also want to cover yourself in an apron and protect anything else that make become splattered by your efforts. Some people break them apart underwater, but that will not work for this recipe as you want to reserve some of the bright red juice for the dressing.
Pomegranate-Orange Salad 4-6 servings 1 small red onion, thinly sliced 1 pomegranate, outside washed 2 oranges 1 teaspoon white wine or champagne vinegar 1/2 cup olive oil 1/2 teaspoon each of salt and pepper (more to taste) 1/2 cup pecans, broken & crumbled 4 ounces goat cheese 4 cups of spring lettuce greens
Start with the red onion, place in warm water to mellow out the astringent flavors while you prepare the rest of the salad.
Cut the pomegranate in half. Working over a colander with a bowl below (and protective clothing on your body if you are like me and spray juice all over) gently loosen the seeds from the membranes breaking the pieces a part as needed. Discard the white membranes and allow any juices to drizzle into the bowl.
Slice off each end of one of the oranges. Carefully slice down along the orange, removing all of the skin and white pitch, just the fleshy center will be exposed without any of the white pith on the outside. Next cut down through the middle of the slices (leaving the pieces long) remove any seeds lay on the flat side and thinly slice along the oranges, so you have pretty fanned-half moon pieces. Any excess juice on the cutting board can be scraped into the bowl with the pomegranate juice.
Cut the second orange in half and juice it. You will want at least a 1/2 cup of juice. Add the vinegar. Whisk in the olive oil slowly and season with salt and pepper.
Arrange the lettuce on individual plates or salad bowls or in one large bowl. Arrange the orange segments and drained red onions on top, sprinkle on the pecans and goat cheese and top with the pomegranate seeds. Drizzle a few tablespoons of the dressing on top and enjoy.
