Tag Archives: apple

Poultry

Chicken Meatballs with Green Curry and Apples

When Travis and I were in Copenhagen earlier this month, we had two amazing meals at The Union Kitchen. We stopped in for dinner on our first night, and right away we knew we were in for a good meal because the restaurant was packed! The Union Kitchen is known for their meatballs — they have seven varieties on the menu, ranging from beef and poultry to vegetarian.

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Out of everything we tried at The Union Kitchen, the chicken meatballs in green curry were our favorite. Travis and I sat at the table, trying to detect each ingredient so that we could recreate them at home. After two attempts, I think I nailed them! As with all of my restaurant adaptations, I am sure this version is slightly healthier than the one we had in Copenhagen, but these meatballs are still jam-packed with delicious Thai flavor.

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

I urge you not to leave out the cilantro, basil or fish sauce. All three are crucial in adding depth to the green curry. If you don’t already have fish sauce, you can find it at any grocery store in the Asian foods section (and it’s not as weird as it sounds, I promise!).

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Want to know my favorite part about this recipe? Everything is cooked in ONE pot, which makes clean up a breeze! Plus, you don’t have to brown the meatballs first. They cook directly in the simmering green curry sauce, which allows them to soak up the flavor of the broth and ensures they don’t dry out.

We love this recipe, and I know you will, too!

 

Chicken Meatballs with Green Curry and Apples
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. ground chicken*
  • 1 egg
  • ½ cup sliced green onions
  • 2 Tablespoons whole wheat breadcrumbs**
  • 4 cloves garlic, minced and divided
  • 1 Tablespoon ginger, minced and divided
  • 3 Tablespoons green curry paste, divided
  • 2 teaspoons fish sauce
  • ½ teaspoon sugar
  • ¼ cup cilantro, chopped and divided
  • 2 Tablespoons basil, sliced and divided
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 Tablespoon extra-virgin olive oil
  • 1 can light coconut milk
  • 1 cup low-sodium chicken stock
  • 1 green apple, diced
  • 1 lime, juiced
Instructions
  1. In a large bowl, combine ground chicken, egg, green onions, breadcrumbs, 2 cloves garlic, ½ Tablespoon ginger, 1 Tablespoon green curry, fish sauce, sugar, half of the cilantro, half the basil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir gently to combine. Using wet hands, roll the mixture into 13-15 meatballs and set aside on a large plate.
  2. Heat a large pot over medium heat and add 1 Tablespoon of olive oil. Add the remaining garlic and ginger to the bottom of the pot and stir constantly for 30 seconds. Add the remaining 2 Tablespoons of green curry paste to the pot and stir for an additional 30 seconds. Add the chicken stock and coconut milk and bring to a simmer.
  3. Gently place the meatballs in the green curry sauce, cover the pot and simmer for 15 minutes. Remove the lid, stir the meatballs, and add the diced green apple to the pot. Cover the pot and simmer for an additional 15 minutes. Remove from heat, add the lime juice and remaining cilantro and basil. Season with salt and pepper to taste.
  4. Serve with brown rice or rice noodles.
Notes
*Can substitute for ground turkey

**Can substitute for gluten-free breadcrumbs
 

P.S. If you liked this recipe, try my all-time favorite turkey meatball recipe!

 

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Appetizer Snacks

Brie Crostini with Spiced Raisin Compote

The holidays are upon us!

I don’t know about you, but every store I’ve been in recently (CVS, Home Goods…) already has Christmas decorations out. I thought that always started after Halloween, no?

Brie Crostini with Spiced Raisin Compote

Since I am trying to keep up, I started testing a few new holiday recipes last weekend.

You’re going to LOVE these Baked Brie Crostini with Spiced Raisin Compote. They’re the perfect little hors d’oeurve for a holiday get-together.

Brie Crostini with Spiced Raisin Compote

I tried to make these crostini healthier than most recipes I saw by reducing the amount of cheese (a little goes a long way), using a whole wheat baguette instead of regular, and cutting way down on the sugar in the compote. Raisins and apples already provide plenty of sweetness – why add copious amounts of sugar?

The results were amazing! There’s so much flavor in each bite.

Brie Crostini with Spiced Raisin Compote

If you have a large group, feel free to double or even triple this recipe. You can also make the raisin compote ahead of time and keep it in the fridge until you’re ready to prep the crostini.

Brie Crostini with Spiced Raisin Compote

I know your friends and family will be begging you for this recipe!

Brie Crostini with Spiced Raisin Compote

Brie Crostini with Spiced Raisin Compote

 

Brie Crostini with Spiced Raisin Compote
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1 medium granny smith apple, peeled and chopped (about 1.5 cups)
  • ¼ cup red onion, sliced very thin
  • ¼ cup golden raisins
  • 1.5 Tablespoons white wine vinegar or cider vinegar
  • 1 Tablespoon packed light brown sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • Pinch each salt, ground ginger, nutmeg
  • 2 ounces Brie
  • Whole wheat or multigrain baguette, sliced ½ inch thick
Instructions
  1. Combine the apple through nutmeg in a small saucepan and bring to a boil. Cover, reduce heat, and simmer for 30 minutes, stirring every 7-8 minutes. Uncover and cool.
  2. Preheat oven to 400°.
  3. Spread 1 heaping Tablespoon of raisin compote over each baguette slice. Top each with 1 piece small slice of brie. Arrange the slices on a large baking sheet. Bake at 400° for 5 minutes or until cheese melts.
Notes
Recipe adapted from Cooking Light
 

Desserts

Miracle Crust Apple Pie

Fall is upon us people! It’s really hard to believe because the temperatures are still in the upper 80’s in Los Angeles. Don’t get me wrong, I love the summer, but I am itching for the temps to cool down a bit.

If you follow me on Instagram, you may have noticed that I haven’t been cooking as much recently. It’s just been too darn hot in our apartment to even think about turning on the stove or oven!

Miracle Crust Apple Pie

Luckily, the weather cooled down a bit the last few days, so I was able to make a delicious meal for Rosh Hashanah. This year, I was interested in making something slightly different than a traditional Apple Cake for our Jewish New Year celebrations.

In comes this Miracle Crust Apple Pie! It took a few tries to perfect, but I promise this recipe is amazing.

Even Travis (who, might I remind you, doesn’t like dessert), loves it!

Miracle Crust Apple Pie

Here is the deal: this apple pie makes its own crust during the baking process. That’s right, NO buttery pie crust needed, saving you tons of time and calories!

Miracle Crust Apple Pie

The apple mixture goes into the pie plate just as you see above. As you’re making it, you’ll think, “What the heck? This can’t be right.”

But, just trust me…because when this baby comes out of the oven it’ll look like THIS:

Miracle Crust Apple Pie

With the help of eggs and a bit of whole wheat pastry flour, the pie magically forms its own crust.

This recipe can easily be made gluten-free by substituting any GF flour (or even ground rolled oats!) for the whole wheat flour.

Miracle Crust Apple Pie

I love this Miracle Crust Apple Pie because it comes together in no time, uses no butter, and contains a lot less sugar than traditional recipes.

I know you’ll love it, too. If you make it, be sure to let me know in the comments below or tag me in a photo on Instagram!

 

 

Miracle Crust Apple Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 apples, peeled (I used one Granny Smith and one Fuji)
  • ⅓ cup brown sugar, unpacked
  • ⅓ cup granulated sugar
  • ⅓ cup whole wheat pastry flour*
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup pecan halves
Instructions
  1. Preheat oven to 350 degrees F. Grease a pie plate with unsalted butter or cooking spray.
  2. Slice the apples into very thin slices, about ⅛ inch. Place in a large bowl.
  3. In a separate medium bowl combine the sugars, flour, baking powder, salt, cinnamon, and nutmeg. Stir well to combine. Add the dry ingredients to the apples. Next add the eggs, vanilla and pecan halves. Stir well to combine.
  4. Pour the mixture into the greased pie plate. Use a rubber spatula to get every bit out of the bowl. Spread the mixture evenly across the pie plate. Bake for 45-60 minutes. Let cool for at least 10 minutes before slicing.
Notes
*Can substitute any flour of choice (gluten-free, oat flour, all-purpose, etc.)
 

Bread and Muffins Breakfast

Whole Wheat Apple Honey Muffins

Rosh Hashanah, the Jewish New Year, is on the horizon, so I thought it would be a good idea to bake something festive this weekend. It is customary to eat apples and honey together on Rosh Hashanah because it represents a “sweet new year.” I was definitely in the mood for something sweet yesterday morning, so I decided to bake these apple honey muffins in honor of the holiday.

Whole Wheat Apple Honey Muffins Recipe

Sadly, I am unable to celebrate the New Year with my family this year, but I will be thinking of them as I dig into these yummy muffins every day this week.  I will seriously miss my mom’s traditional brisket and matzoh ball soup, as well as my brother’s rave-worthy kugel (Dave freeze me a piece of that, would’ya!?)

Whole Wheat Apple Honey Muffins Recipe

These muffins are made with whole wheat flour and are packed with chunks of sweet apples. I added a light cinnamon streusel topping that gives every bite an addictive crunch. Although it’s not required, I highly recommend this extra step.

Whole Wheat Apple Honey Muffins Recipe

I know I’ll be making these muffins regularly throughout the fall. They’re perfect for a weekend brunch and your guests will be shocked that they are secretly healthy! You can also freeze any leftovers you have. Just make sure to wrap them tightly in tin foil and then place them in an air-tight freezer bag.

Whole Wheat Apple Honey Muffins Recipe

Happy New Year to those of you celebrating, but very importantly, happy EATING to all of you!

 

Whole Wheat Apple Honey Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Muffins
  • 1 large apple, peeled and diced into ¼ inch cubes
  • ½ teaspoon fresh lemon juice
  • ½ Tablespoon +1/4 cup honey (divided)
  • ⅛ teaspoon + ½ teaspoon cinnamon (divided)
  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 egg whites (or 1 whole egg)
  • 4 Tablespoons vegetable or canola oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Streusel Topping
  • 1 Tablespoon white whole wheat or regular whole wheat flour
  • ¼ cup brown sugar, unpacked
  • 1 teaspoon cinnamon
  • 1 Tablespoon unsalted butter, cold and chopped into 4 pieces
Instructions
  1. Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tray with cooking spray.
  2. In a medium bowl combine the diced apple with the lemon juice, ½ Tablespoon honey and ⅛ teaspoon cinnamon. Set aside.
  3. In another medium bowl, combine the flour, baking soda, nutmeg, salt, and ½ teaspoon cinnamon. Set aside. In a large bowl whisk together the additional ¼ cup honey, egg whites, oil, applesauce and vanilla extract. Slowly mix the dry ingredients into the wet ingredients until combined. Stir in the diced apples. Be careful not to overmix.
  4. In a small bowl combine the streusel ingredients. Use your fingers to pinch the butter pieces and form the crumbly topping.
  5. Divide the batter among the 12 muffin cups. Sprinkle each muffin with the streusel topping. Place the muffin tray on the center rack of the oven and bake for 15-17 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool for at least 20 minutes and then remove them from the tray and place on a wire rack to continue to cool. Store the muffins in an air-tight container for up to 5 days.