Apple, Pomegranate & Kale Quinoa Salad

How the heck did it become fall again?! This year has flown by and I am not ready to break out sweaters yet- ugh. #whereistheendlesssummer But to be fair- I am ready for the fall foods- bring it on! Chris and I picked up some delicious apples from Bishop's Orchards in Guilford this past weekend and I decided to do a healthy food recipe collab with my homegirl and beautiful nutritionist friend- Katie Diehl. I came up with the recipe and she wrote about the health benefits of the recipe- all based on the apple season. Yay! The collaboration is featured on www.darienmoms.com this week also- woohoo! Check out that website and Katie's new lovely site at: www.diehlnutrition.com These ladies are killing it. Oh and after you're done scoping out their sites, make this recipe because it's plain ol' fabulous. 

Apple, Pomegranate & Kale Quinoa Salad

Fridge:

1 cup pomegranate seeds 

1 to 1 1/2 cups baby kale, large stems removed and roughly chopped 

1/3 cup scallions, thinly sliced

1 1/2 tbs mint, finely minced

1 1/2 tbs Italian parsley, finely minced 

1/2 tsp Dijon mustard 

Counter:

2 cups apples (I used honeycrisp and ginger gold)- small dice, skin on

1 1/2 cups water 

Juice of 1 lemon (approx 2-3 tbs) 

Pantry:

1 cup quinoa 

4 tbs apple cider vinegar 

1/4 cup olive oil

1 1/2 tsp salt

1 tbs honey

Pepper to taste 

Tools:

Small pot with lid

Large mixing bowl

Small mixing bowl 

Mixing spoon/spatula 

Whisk 

Fork 

Measuring cups/spoons 

Cutting board

Chopping knife 

In the small pot add quinoa, water and 1/2 tsp of salt with a few cracks of fresh pepper. Place on medium high on the stove and bring to a boil. Once boiling, turn heat to very low, cover and cook for 10 minutes or until all the water is absorbed. Remove from heat and remove the lid. Allow to cool. Using a fork, mix the quinoa. Allow to cool completely. You can refrigerate if you prefer. 

In the large bowl add the small apple dices and squeeze half the lemon juice on top. Mix with a spoon to coat apple pieces. Add the cooled quinoa to the large bowl. Add the pomegranate seeds, kale, scallions, mint, parsley and 1/2 tsp of salt and pepper to taste. Squeeze the rest of the lemon juice onto the entire salad. Mix well. 

In the small bowl whisk together the apple cider vinegar, Dijon mustard, 1/2 tsp salt, pepper to taste, honey and olive oil. This is the dressing. Pour over the quinoa salad when ready to serve or up to a day before. This salad keeps for 5 days so it's a great side to make ahead. Enjoy it! Xo

Southern Style Apple & Peach Cobbler

It was the very last of the peaches this past week. Stone fruit season is officially over! As is summer. So sad! So I longingly bought up the last of the peaches and paired them with the new seasonal fruit- apples. It's the unofficial passing of the torch. I paired them together to create this delicious Southern style cobbler. This cobbler really brought me back to my college days in North Carolina. There isn't a southern style restaurant that doesn't offer some sort of cobbler. It's their excuse to put a biscuit on everything and I'm certainly not complaining. It's one of my favorite staples. You can never go wrong with warm cobbler and vanilla bean ice cream! 

Southern Style Apple & Peach Cobbler 

Filling

5 to 5 1/2 cups apples, cored, peeled and sliced 

4 to 4 1/2 cups peaches, sliced, skin on 

1 1/2 tbs lemon juice 

1 tsp vanilla extract 

1 tsp balsamic glaze 

2 tsp cornstarch 

2 tbs light brown sugar

2 1/2 tbs white sugar

1/4 tsp salt

1 1/2 tbs butter, melted 

Topping:

2 1/2 cups ap flour 

1/2 cup white sugar

2 tsp baking powder

1/4 tsp salt 

6 1/2 tbs butter, cold and cubed 

1 cup plus 2 tbs half & half, cream or whole milk

1 1/2 tsp white sugar mixed with 1/8 tsp of cinnamon to sprinkle on top 

Tools:

Two large bowls 

11x7 casserole dish 

Whisk

Mixing spoon

Measuring cups/bowls 

Cutting board 

Chopping knife 

Preheat oven to 350 degrees. Take 1 1/2 tbs melted butter and pour into your casserole dish. Make sure it covers bottom and sides. There will be a little excess- leave it in the pan. 

In one large bowl add the peach and apple slices. Sprinkle them with 2 tbs light brown sugar, 2 1/2 tbs white sugar, 1/4 tsp salt and 1/4 tsp of ground cinnamon. Mix and then add the cornstarch, vanilla extract, balsamic glaze and lemon juice. Mix well and set aside. 

In the other large bowl add flour, 1/2 cup white sugar, 2 tsp baking powder and 1/4 tsp of salt. Whisk well. Then add the cold butter, cut into cubes to make it easier to combine. Using your fingers- mix the butter into the dry ingredients, forming wet sand like crumbs. At this pot make a well in the mixture and pour in the half & half. Using a mixing spoon- combine into a wet biscuit dough. Do not over mix- just until combined. 

Pour the apple and peach mixture and all its juices into the butter greased baking dish. Using the spoon, dollop the topping on the fruit mixture. Add dollops of topping all over the fruit. I like to leave little gaps so the fruit can pop through when baking. Once done, sprinkle with the cinnamon sugar topping. Place into the oven and bake for 45 to 50 minutes or until top is golden brown. 

Remove from oven and allow to cool for at least 10 minutes before serving. Serve with vanilla bean ice cream. Enjoy! Xo 

Apple Fritters with Maple Cinnamon Yogurt Sauce

Now we all know fried stuff is not the healthiest but sometimes the weekends are for letting loose and enjoying life, not counting calories. And I do admit- I have never counted calories- I think I would be scared if I did. My motto: everything in moderation but love. Cheesy but 100% true. 

These fritters are yummy and make a great addition to Sunday brunch. Plus the kids really loved them- so great for the whole family! 

Apple Fritters 

Fridge: 

1/2 cup milk

1 egg 

Counter:

3 1/4 cup apples, peeled and grated (I used two Granny Smith and two Roma apples)

Pantry:

1 1/2 cups ap flour 

1/4 cup white sugar plus 1/4 extra 

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda 

1/2 tsp ground cinnamon 

1/4 tsp ground ginger

1/4 tsp ground nutmeg 

1/2 tsp pumpkin pie spice

1 tsp vanilla extract 

Enough canola oil to fill your pot 3 inches deep 

Maple Cinnamon Yogurt Sauce

Fridge:

1 1/2 cups greek or plain yogurt

Pantry:

1 1/2 tbs maple syrup 

1/4 tsp cinnamon 

1/2 tsp vanilla extract 

Tools:

Medium mixing bowl

Large mixing bowl

Wooden mixing spoon

Measuring cups spoons 

Medium high sided pot

Small bowl

Whisk or fork 

Box grater 

Tongs

Plate covered in paper towels 

Add your canola oil to your pot and begin to heat over medium to medium high heat. You can test if the oil is hot enough by placing the end of your wooden spoon in the center of the pot- if bubbles rapidly stream up the sides- it's ready. 

In the medium mixing bowl add 1/4 cup sugar, 1/2 tsp cinnamon, 1/4 tsp of numeg, 1/4 tsp of ginger and mix well. Then add your grated apples to the bowl and cover with your sugar spice mixture. Add the milk and egg to this and combine very well. 

In the large bowl add flour, baking powder, baking soda, salt, pumpkin pie spice and remaining 1/4 cup of sugar. Mix well and then pour your grated Apple mixture into this bowl. Combine and set aside until oil is ready to cook. 

Once oil is ready use an ice cream scoop or 1/4 cup measuring cup to scoop the batter into the oil. I could oil fry 4-5 at a time because my pot was smaller- do not overcrowd the pot because the temperature will drop and cause uneven cooking. 

Use your tongs to cook each side of the fritter- it should take a minute or two per side. Once a deep golden brown- remove from the oil and place on the paper towel lined plate. Contine cooking and allow the fritters to cool a few minutes before enjoying! 

To make the sauce: combine all the sauce ingredients in a bowl and mix. Enjoy it! Xo

Finished batter before cooking 

Apple Crisp Yogurt Parfait

Who doesn't love apple crisp? I decided to make a healthy breakfast version of this fall favorite and I must say- it was pretty hard to share with the 17 month old. This is delicious!! And with barely any added sugar- it's a great and healthy way to jumpstart the day!! 

Apple Crisp Yogurt Parfait 

Fridge: 

1- 7 oz greek yogurt (I used Fage)

1/2 tbs butter 

Counter:

2 cups of cubed apples- skin on 

Pantry:

1/2 cup quick cook oats 

1 tbs maple syrup

1/4 tsp ground cinnamon 

Pinch of nutmeg 

Tools:

Sauté pan 

Cutting board 

Chopping knife

Measuring cups spoons

Mixing spoon 

Mixing spatula 

Baking tray lined with parchment paper 

Preheat oven to 350 degrees. 

Mix the oats and maple syrup until the oats are evenly coated. I did this directly on my lined tray- one less thing to dirty. Bake for 12-15 minutes until the edges get browned. Remove from oven and cool. 

Heat the sauté pan over medium heat and add the butter. Once melted add the cubed apples. Sauté for a minute then sprinkle with cinnamon and pinch of nutmeg. Cook for about 5 minutes or until the apples are soft but still al dente. You don't want mush- unless you prefer it that way.

Allow to cool for 5 minutes and then layer your greek yogurt with apple mixture and maple oats. You can make this at night and eat the next morning- the oats will just not be as crispy. 

Before and after baking the oats

Apple cubes while cooking 

This recipe makes one large parfait but can def be split into two smaller ones. I split this with Charlie, the 17 month old. 

I highly recommend making this for you and your kids- it's so dang good!! Xo

Apple Cinnamon Muffins

After taking the kids apple picking yesterday we now have more apples than we know what to do with. So expect apples in everything these upcoming weeks. 

This morning we made simple, yet delicious, apple cinnamon muffins. And the kids devoured them! It was a really quick recipe and Allie loved baking them with me. Plus who doesn't love warm muffins for breakfast. It's a win-win! 

Apple Cinnamon Muffins 

Fridge:

1/2 cup milk

1 egg

2 1/2 tbs sour cream 

1/2 cup applesauce 

Counter:

2 cups apples, peeled and grated 

Pantry:

2 cups ap flour

1/2 cup white sugar 

1/4 tsp allspice

3/4 tsp cinnamon 

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract 

1/4 cup coconut oil, liquid 

 Tools:

Muffin tray, greased or paper lined

2 medium mixing bowls

Mixing spoons

Measuring cups/spoons 

Box grater 

Ice cream scoop or large spoon

Preheat oven to 350 degrees.

In one bowl add flour, baking powder, salt, allspice, cinnamon and sugar. Combine well.

In the other bowl add milk, sour cream, the egg, grated apples, vanilla extract applesauce and coconut oil. Mix well. 

Combine the two bowls and mix until it just comes together. Scoop the muffin batter into the greased or lined muffin tray. Place tray into the preheated oven and bake for 23-25 minutes or until the tops are slightly golden and spongy but firm to touch. 

Remove from the oven and allow to cool for 10 minutes before serving. 

The kids really inhaled these puppies today! They are almost gone! And with the little amount of sugar in them- I'm totally ok with that!! Enjoy them! Xo

Applesauce Season

It is officially fall here in New England. And autumn kicks off the season of all things apple and pumpkin. As if you haven't seen the million facebook posts and tweets about pumpkin lattes and apple picking.

The family I work for also joined the apple picking club and brought home more apples than we knew what to do with- and so our first cooking venture together was making our own applesauce. And if you can peel an apple- then you can make this applesauce. It's beyond simple!!

Easy Applesauce 

Counter:

10 large apples, peeled and cored 

Juice of 1 lemon

Enough water to barely cover the apples, my pot used about 7 1/2 cups.

Pantry:

2 cinnamon sticks 

1 tsp ground cinnamon

1/4 tsp ground ginger 

1/4 tsp ground nutmeg

1/2 cup white sugar 

Tools:

Large pot with lid

Slotted spoon 

Blender or food processor 

Measuring cups/spoons 

Add all the ingredients to the pot and then add cold water to just barely cover the pot. Stir together and cover with a lid. Turn heat on low to medium and allow to simmer until apples begin to break down. It took about 20-25 minutes on a gas stove. 

Once the apples are broken down and soft, remove from heat. You can allow to cool for 10 minutes before processing.

Using the slotted spoon, add just the apples into the blender. Pulse the apples until the consistency you want. I like my applesauce fairly smooth with just a little chunks. If the sauce is too thick for you- add a little of the cooking liquid. Continue this process until all the apples are blended and smooth. 

Now at this point taste the apples for flavor. I did not want to add any extra sugar as this was for the kids- so ours was slightly sweet but still tart. You might prefer a more sweeter applesauce so make sure to add more sugar while sauce is still hot so the sugar dissolves. I recommend only adding a tablespoon at a time- you don't want to over sweeten it (or maybe you do, no judgments). 

Allow to sit out for 30 minutes to come to room temperature and then put into mason jars or Tupperware and chill in the fridge. This will last 7-10 days in the fridge. 

This is great to eat for both kids and adults. I like to dip pretzels in mine- thanks to my friend Leslie who taught me that in grade school. It is also great as a substitute in baking. Grab some apples and give it a go! So simple! Xo

Charlies faces as he tries the applesaucefor the first time are classic!!