Apple Date Kale Salad

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Hard to believe how good this salad is. I took this from the web but cannot find the original website.  It was served with a piece of salmon cooked in a frying pan.  To save on the calories, I lightly oil the fish, added a fish rub and baked for about 15-20 minutes at 375 in my toaster if making just 1-2 pieces.  If 4 pieces I cook in my oven.

Salad – serves 4.

Ingredients:

3 tablespoons of fresh lemon juice (1-2 lemons)

2 tablespoons of good olive oil (for salad); more for oil if adding fish.

1/4 teaspoon Kosher salt

1 large bunch of kale  1 large bunch,  wash & remove the center rib and slice thinly the leaves

1/4 cup of dates (small dice)

1 honey crisp apple (very small dice) – I like to peel my apple.

1/4 cup finely grated pecorino cheese

3 tablespoons toasted slivered almonds.  I toasted these for 2 minutes on a piece of foil in my toaster.

Fresh ground black pepper.

Directions:

Whisk/shake lemon juice, 2 tablespoons of olive oil, salt in a jar.

Pour over kale, toss, and let stand for 10 minutes

As kale is marinating, dice your figs and apples.

Add fruit, grated cheese, and almonds to kale.

Season with pepper, toss well, and let sit a few more minutes before serving.

Serve over salmon or serve just the salad.

 

Salmon:

4   5-6 oz pieces of salmon good cut

1 tablespoon of oil

fish rub or just use salt and pepper

Preheat oven or toaster to 375.

Spread oil and rub on fish.

Bake 15-20 minutes until desired doneness.

 

 

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Apple Muffins from Scratch

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Easy recipe and kid helper friendly.   Without a kid helper, prep time is 15 minutes.  With a kid helper … 🙂

Preheat oven to 400 degrees.  Pull out your butter to start softening.  Prep all ingredients until butter is soft prior to creaming it.   This apple muffin is a little more tasty and less healthy than my other apple muffin.  It is a better brunch muffin and presents more upscale.

Makes 12 regular sized muffins.

Muffin Batter:

1/2 Cup White Sugar

1/4 Cup Butter (half of a typical US stick of butter or  4 tablespoons ).   Soften approximately 15-20 minutes.

1 Egg

1 Cup Milk (2% fine)

2 Cups Flour

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1 Teaspoon of Cinnamon (will need again for topping)

1 Teaspoon Allspice

1 Teaspoon Nutmeg (optional but I used)

1 1/2 Cups Peeled Small Diced/ Chopped Apple

Muffin Topping:  

1/4 Cup Light Brown Sugar

1 Teaspoon of Cinnamon

 

Directions:

In a large bowl add flour, salt, baking powder and spices for batter.  Stir to mix ingredients.

Mix in another small bowl the two muffin topping and set aside

Cream on a medium speed in mixer with paddle attachment the softened butter and sugar.  Add egg and mix some more.  Add milk and mix on low speed some more.

Pour egg mixture into flour mixture and blend/stir until all is lightly moistened.  It is properly mixed when you do not see much flour but batter is still lumpy.

Add diced apples to batter and blend throughout.

Evenly fill a well-greased muffin tin or use liners.  These muffins do stick some.  I recommend spraying your liners some if you are using with some non-stick spray but is not totally necessary.   In a normal 12 muffin pan the batter will be a little more than half filled prior to cooking.   Sprinkle with a spoon the muffin topping across all muffins.  You may not need all the topping.

Bake at 400 degrees F for 20-25 minutes until golden brown.  Test after 20 minutes with a toothpick but in most cases 2-3 more minutes gives a more done muffin without any harm.

 

 

 

 

Apple Spice Muffins (Kids Helpers Welcomed) – Very Easy

Today I made a batch of these.  The recipe was on the back of StonyField LowFat French Vanilla Yogurt.  I was worried we were not going to finish the yogurt and did not want it to go to waste.  Everyone liked these: Mom, Dad, and especially our 4 year-old.  I had the muffins in the oven in less than 15 minutes and was completely cleaned up before they came out. They looked and tasted great.  I froze the extras and presume they will taste fine in the future but will report back.

Kids can do the sifting, mixing, and scooping into the tins.

Equipment

12 muffin tin regular sized

Sifter tool

Wax or Parchment Paper (if you have it; if not just sift into the dry ingredient large bowl)

Preheat oven to 375, & melt and get your butter cooled before doing anything else!  

Ingredients

2 cups flour (dry)

1/2 cup sugar (dry)

1 1/2 tsp baking soda (dry)

2 tsp cinnamon (dry)

2 eggs

1 cup Stonyfield Low Fat Vanilla Yogurt or some other brand

1/4 Cup butter melted and cooled (This is 4 tablespoons, or half a stick).    I cut the butter into 4 pieces before starting the microwave.  Then I melt the butter in the microwave for about 45 seconds.)

1 apple if large peeled and diced small

Steps:

Preheat oven to 375

Sift the first four dry ingredients after wax or parchment paper and pour into a large bowl

Crack two eggs in a small bowl and scramble (remove any shells if needed)

In medium bowl mix eggs, yogurt, and cooled butter.  I stirred around 20 times quickly.

Pour this wet mixture over your dry mixture, add apples and stir.

Do not panic at first this batter will seem hard to come together and you will think you have too much dry ingredients.  However after a minute or so of stirring I got all the ingredients easily incorporated.

Pour the combined batter into the tins and bake for 20-25 minutes.  In my oven they seemed done at 21 minutes but I pulled them out at 23 minutes.  I let them stay in the tins for about 10-15 minutes and then let them cool on a cooling rack outside the muffin tin pan.  Clearly they can be served pretty soon coming out of the oven if needed right away.

I forgot to take a picture but they had a nice brown color with pieces of apples sticking out !