Creamy Apple-Shallot Vinaigrette

28 03 2016

I just started introducing pureed fruits to my son (he mostly eats veggies), and I thought my homemade apple puree/applesauce would have been gobbled up. It was, but only after I added it to a combo of yams and squash….leaving me with a good bit of apple puree leftover. Enter this deliciously tart and creamy vinaigrette, which I made for an elegant Easter salad this past weekend. It would be great on lots of things though, like chicken or a roasted cauliflower and pork pizza which I’ll be making for dinner this week.

Creamy Apple Shallot Vinaigrette

The following is compliments of This Girl’s Gotta Eat and The Stem Blog: 

  • 1/2 cup applesauce or 2 Fuji apples, chopped
  • 1 shallot, chopped
  • 3 Tbsp golden balsamic vinegar
  • Juice of half a lemon
  • 1 heaping Tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3/4 – 1 cup olive oil

Add everything but the oil to a Vitamix or high-powdered blender and blend until smooth. Stream in the oil, starting with 3/4 cup. Taste and adjust vinegar, seasoning and the oil based on your liking (I for instance, like my dressing with more vinegar/acid than most people so I tend to use less oil).

Store this dressing in a mason jar in the fridge, and quickly shake up before serving.

The salad I served this with was made up of spinach, roasted cauliflower, apple slices, goat cheese and homemade croutons. Delicious, and great for spring!


Cabbage and Apple Salad

7 10 2014

Here’s a crunchy, healthy and super flavorful salad which I like to serve as a side dish. You can quickly whip it up and let it hang out in the fridge while you cook dinner – which will allow the flavors to combine. Don’t worry about the measurements, just wing it and adjust to your taste as you go. If you like salad a little on the tangy side, add more vinegar. If you don’t like it as dressed, don’t add as much liquid. Just have fun with it! 🙂

Cabbage and Apple Salad

The following is compliments of This Girl’s Gotta Eat:

  • Dijon mustard
  • Apple cider vinegar
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Cabbage, shredded or sliced thin
  • Apple, cored and sliced thin
  • Shallot, sliced thin
  • Sunflower seeds
  • Fresh parsley, chopped

Whisk a little Dijon mustard with some apple cider vinegar, olive oil and salt and pepper to taste in a medium bowl. Add shredded or sliced cabbage, sliced apples and sliced shallots. Mix well. Taste and adjust seasoning, vinegar or oil as needed. Add sunflower seeds and fresh parsley before serving.

Bacon, Onion and Apple Pizza

27 09 2014

This easy bacon pie came about after I saw an idea in Food Network Magazine for ham and apple pizza, as I desperate continue to try to use up all the apples from our CSA share. I used the bacon grease to help cook some of the ingredients, which imparted extra flavor as well. Not something I typically do. But my grandma used to save and use bacon grease to cook nearly everything, so I thought, why not be like her! Of course I used a paper-towel lined plate to soak up some of the drippings after the fact, helping the pizza be not too greasy in the end.

Bacon, Onion and Apple Pizza

The following serves 2-3 (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • 1 package refrigerated whole wheat pizza dough
  • 4-6 slices thick-cut smoked pork bacon, diced
  • Half an onion, thinly sliced
  • 1 apple, thinly sliced
  • Grated cheese – use whatever you like, I used a combo of mozzarella and cheddar
  • Green onion, chopped

Preheat oven to 400.

In a large saute pan, cook diced bacon over medium-high heat until crispy (or done to your liking). Remove bacon to a paper-towel lined plate and set aside.

Roll out refrigerated dough onto a pizza stone in a thin layer either in the shape of a circle or rectangle. Brush a little of the bacon grease onto the rolled out pizza dough using a pastry brush. Bake pizza crust for about 7-10 minutes.

Meanwhile to the bacon grease, add the sliced onion and cook over medium a few minutes until the onion softens. Using tongs, remove to paper-towel lined plate. Finally, add the apple to the warm bacon grease and toss quickly. Using tongs and remove to paper-towel lined plate.

Once the crust has cooked through a little, remove the pizza dough from the oven. Top with some cheese (I did mozzarella first), then add your bacon, onion and apple slices – spreading out evenly on the pizza. Top with more cheese – I used sharp cheddar for the top. Return pizza to the oven and bake another 15 minutes or so, until the pizza is cooked through and the top is golden.

Remove the pizza from the oven and garnish with chopped green onions before serving.

Cindy’s Midday Smoothie

3 05 2014

This is a bright smoothie recipe, packed with antioxidants. You can bump up the amount of spinach in smoothies like this because of the fruit, which masks the taste of spinach itself. Leaving it both delicious, and nutritious!

Cindy's Midday Smoothie

The following makes 3 cups (adapted from Vitamix Whole Food Recipes):

  • 1 orange, peeled and halved
  • 1 banana, peeled
  • 1 apple, quartered and seeded
  • 2 cups packed fresh spinach
  • 4 frozen strawberries
  • 1/2 cup ice

Put all ingredients in a high-powered blender – if using a Vitamix, be sure to put them in the order listed. Secure lid and turn on high. Blend until smooth, about 45 seconds, or until desired consistency is reached.

Transfer to glasses and either serve immediately, or keep cool in the fridge until ready to serve.

Peanut Butter-Oatmeal Smoothie with Banana or Apple

17 01 2014

I eat two snacks a day, one in between breakfast and lunch, and another in between lunch and dinner. And one of them always involves peanut butter. Wanted to switch it up, so decided to try turning my go-to snack into a smoothie…which is filling and tasty! Love that I can make this the night before and grab-n-go the next day, a great time-saver!

Peanut Butter-Oatmeal Smoothie with Banana or Apple

Peanut Butter-Oatmeal Smoothie with Banana or Apple

The following serves 1 (compliments of This Girl’s Gotta Eat):

  • 1/4 cup oats
  • 1 Tbsp flaxseed
  • 1 banana, sliced or 1 small apple, cored and cubed
  • 1 cup unsweetened, vanilla almond milk
  • 1/4 cup non-fat, plain Greek yogurt
  • 2 Tbsp natural creamy peanut butter
  • 1/4 – 1/2 tsp ground cinnamon or a squirt of honey

Pulse the oats and flaxseed in a blender or food processor until you get the consistency of a powder. Then add everything else and blend until smooth. Enjoy right away, or store overnight in a sealed travel mug to grab-n-go the next day.

Apple Bourbon White Sangria

31 12 2013

As you can see, I’ve been on an apple and bourbon kick 🙂 Might as well keep it going into 2014 with a festive New Year’s Eve cocktail!

Heading into this post, This Girl’s Gotta Eat had about 25,000 views on the blog in 2013…not too shabby! Thanks to everyone who stopped in for a visit and/or tried out a recipe! Here’s to another fun year of passionate cooking and recipe sharing….salute!

Apple Bourbon White Sangria

Apple Bourbon White Sangria

The following makes a big pitcher (adapted from Heartfelt Confessions):

  • 2 McIntosh apples, diced
  • 2 cups of cranberries
  • 6 cinnamon sticks (one .75 oz jar)
  • 6-8 fresh thyme sprigs
  • 1 cup bourbon
  • 4 cups apple cider
  • 1 bottle of mild bodied white wine

The day before you want to serve the sangria, combine the bourbon, apple cider and cranberries in a large pitcher and store (covered) in the fridge.

Then the next day, add the diced apples, thyme sprigs, cinnamon sticks and wine to the bourbon and apple cider; stir to mix.

Let the pitcher chill in the fridge for a minimum of 4 hours to give let the flavors absorb (I’m actually letting it chill for 8 hours).

If you have extra cranberries, apples, thyme and cinnamon sticks, you can add those to your glasses as a garnish before serving this cocktail.