Cabbage with Chicken Sausage and Apples

Are you ready for a hearty autumn meal? This will hit the spot and it’s really easy to make. Cabbage, apples, cider vinegar, and chicken sausage complement each other beautifully in this dish. The lightly sautéed shredded cabbage is reminiscent of noodles- gotta love that!

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Ingredients:
1 fully cooked chicken sausage link (I used apple sausage)
1 small apple
1/2 medium onion
2-3 cups shredded cabbage
1 tbs olive oil
2 tbs apple cider vinegar
Up to 1/4 cup Water, white wine, or chicken broth
Salt, pepper, and sriracha hot sauce to taste

1. Heat olive oil over medium heat in a medium saucepan. Chop apple, onion, and chicken sausage. Add to the oil.
2. Sauté the apple, sausage, and onion for about 5 minutes, or until tender. Add the cabbage and apple cider vinegar.
3. Stir the cabbage around in the pot until it begins to cook down. Cover the saucepan and reduce heat.
4. Stir the cabbage every few minutes to make sure it doesn’t burn. Add water, white wine, or chicken broth as needed.
5. After about 10-15 minutes, the cabbage should be tender. Season to taste and serve!

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Quick and easy meals are the way to go now that it gets dark so early. I just want to curl up near the fireplace by the time I get home from work, so dishes like this are wonderful. Enjoy!

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Apple Cider Buckwheat Pancakes

I decided to use the apples in my bountiful basket to make apple cider in the slow cooker. It made my house smell heavenly! I then used the apple cider to make delicious, gluten free pancakes. This post took me forever to write because I knew I’d be including the recipe for the apple cider AND the pancakes. That seemed like a lot of work to me, but I’m excited to share the result with you!

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To make the cider, simply chop up about 8 apples and place them in a slow cooker. Fill with water and add a cinnamon stick, a whole nutmeg, and tablespoon of whole cloves.

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Keep the slow cooker on high for 3 hours, or until the apples are very soft and your kitchen smells amazing. Strain and sweeten the cider with stevia, honey, or maple syrup.

The apple cider pancakes were adapted from a recipe by Iowa Girl Eats. To make the pancakes, start by grinding a box of dry buckwheat in the blender until fine:

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Buckwheat is rich in protein and fiber. It’s gluten free, too! Buckwheat flour imparts a hearty, nutty taste to these pancakes.

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Ingredients (for the batter):
1 cup flour (buckwheat, or half buckwheat and half all purpose for fluffier pancakes)
1 tbs sugar
1.5 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg, beaten
2 tbs butter, melted
2 tbs apple butter
1/2 cup milk
1/2 cup apple cider

For the maple cider syrup:
1 apple, peeled and chopped
1 tbs butter
1/4 tsp cinnamon
Pinch of salt
1/4 cup apple cider
2 tbs maple syrup

Instructions:
1. Combine all dry ingredients in a large mixing bowl. Whisk in the wet ingredients for the batter and combine until there are no lumps.
2. Spray a pan or griddle with cooking spray and heat over medium heat. Cook 1/4 cup of batter at a time. Flip with a spatula when bubbles start to form and cook until golden brown on both sides.
3. To make the syrup, combine butter, apples, cinnamon, sugar, and salt in a small saucepan over medium heat. After 5 minutes, add the apple cider and maple syrup. Bring to a boil. Reduce the heat to medium and simmer for 5 minutes until thickened.

Serve the pancakes topped with syrup!

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Simple Apple Galette

My sister is stopping by for dinner after work today! Instead of cooking dinner, though, I baked a tasty apple galette. You should make this too! It’s a very simple and delicious dessert- flaky, buttery, lightly sweet, and tart!

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ingredients:
2 large Granny Smith apples, peeled and cored
1 cup all purpose flour
1/8 tsp salt
1/2 packet of stevia
6 tbs softened unsalted butter + 1 more tbs
3 tbs cold water
2 tbs raw sugar

1. In a stand mixer, combine 2 tbs butter with flour, stevia, and salt. Blend until crumbly. Add remaining butter and continue to blend until the dough looks like this:

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2. Add the water in gradually. Mix the dough with a spoon or spatula to pick up the dry bits of flour in the bowl. Once all the water is mixed in, the dough should look like this:

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3. Use your hands to form a ball out of the dough. Flatten it into a thick disc and refrigerate for 20-30 minutes.

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4. While the dough is chilling, chop the apples in half and cut them into thin slices.
5. Roll the dough out on a lightly floured surface until about 1/8″ thick and 14″ diameter.
6. Transfer the dough to a lightly greased baking sheet. Place apple slices in the middle, leaving 2″ all around the edge. Fold the edges of the dough in over the apples, pinching the dough every inch or so.
7. Brush the dough and apples with 1 tbs melted butter using a pastry brush. Sprinkle the buttered surface with 2 tbs sugar.
8. Bake at 400 degrees for 45 minutes, turning every 15 minutes. The galette is done when the edges are golden and crisp. Serve with vanilla ice cream or whipped cream!

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