Monday, March 25, 2013

5-Ingredient Mondays: Gingered Apples

Thank you to Debi Smith of Hunter's Lyonesse for providing me with this week's 5 ingredient recipe. Debi's blog has been one of my favorites for years because we love the same types of recipes and she has an infectious joy for life that comes through in all her posts. I encourage you to stop by Debi's blog after reading her recipe for Gingered Apples (below) and look through her many recipes. The savory recipes are my favorite!

Here are the rules for 5-Ingredient Mondays:

  1. The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients. Neither are optional ingredients.
    1. Examples: salt, pepper, olive oil, baking soda, baking powder...basically if you think you would find the ingredient in any kitchen, you don't have to count it as one of your 5 ingredients. On the other hand, if it's a staple in your kitchen but not the average American's (i.e. coconut oil), count it. If you're unsure, go ahead and add the link. I'm not a stickler for rules!
  2. The dish must be gluten-free. Your recipe can be paleo, vegan, or anything in between. Breakfast, lunch, dinner or dessert. Side dish or main dish. The purpose here is to create a place where you can come to find recipes that you know will be gluten-free and super simple. 
  3. You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page. 
Your recipes don't need to be from this week, so feel free to check your recipe list for your favorite recipes to share. I will sometimes share photos of the recipes with links back to your blog, so by sharing your recipe, you are giving me permission to use your photo and link back to your recipe. 

The linky will be live through noon on Thursday.

I knew I wanted to give you something versatile when Iris asked me if I would do a guest post for 5-Ingredient Mondays. I could come up with something completely new or share something I was already making but had not shared yet.

I was introduced to fried apples when I moved to Kentucky nearly sixteen years ago. It was heaven for an apple pie fiend like me. I did not have to wait for dessert; it could be right there with my entrĂ©e and other sides. It is not something I ate often with dinner, but it made me think outside the box. If I wanted apple pie but did not want to make pie crust, I could do fried apples and be happy. 

I decided I was going to make gluten-free crepes for my birthday breakfast last year. I had a dairy-free chocolate hazelnut spread in my fridge and I wanted apples as a second filling. I intended to make gingered apples while I was making the crepes. I figured out pretty fast that an apple filling wasn’t going to happen while keeping an eye on the crepes. 

Gingered apples can be a side, a dessert, a snack, or breakfast. Top it with some granola. Dice up the apples and use them in a crepe or on top of ice cream. Throw them in a bowl and eat them as is. I paired the gingered apples with honey mustard pork chops. The combination of ginger, honey, and mustard might sound funny to you, but it worked.

You can use either fresh ginger, which is my preference, or you can use ground ginger. I used coconut oil the first time I made it because I knew it would go well with the ginger and apples. I continue to use it because I’ve had to cut out sunflower seeds and Earth Balance spreads either have soy, sunflower seed, or both. You can use whatever you want as your fat in the pan – butter, Earth Balanace, bacon fat, etc.  

Gingered Apples
Recipe by Debi Smith of Hunter's Lyonesse 

2 small organic Fuji apples or 1 large, sliced or diced
1 – 2 tablespoons minced ginger or 1 -2 teaspoons ground ginger
1 tablespoon coconut oil or fat of your choice
Pinch of salt

  1. Heat a pan over medium heat. Add coconut oil until melted. If your coconut oil is already in liquid form, let it warm up. 
  2. Add minced ginger and stir. Let the ginger sit for about a minute until it is fragrant. 
  3. Add the apples and pinch of salt (and ground ginger if using it instead of fresh ginger) and stir until well coated with the oil. Cover the pan and turn the heat down to medium low for 3-5 minutes. Stir and cover again for 3-5 minutes. They are done when the apples have softened, but are not falling apart. 


gfe--gluten free easily said...

Great post, Debi! I think that folks forget about how easily an apple can become an amazing dessert. I love eating them plain or with sea salt, but as you've shown with just a little extra spice, they become a heavenly dessert. :-)

I've linked up one of my "go to" recipes for a side for dinner. I often make it to send to friends as part of a care mealand it works well for us, too. Mr. GFE even thinks these simple pan baked (microwave magic) potatoes taste like twice bakeds.;-)


Johnna said...

Yum! We got quite a few apples in our produce box this week, so I'll be making these.

Miachel @ Spiced Curiosity said...

Mm, the coconut, ginger, and apple sound yummy together.

This is my first time on this blog-hop, and I'm excited to share Simple, Sunny Sweet Potatoes! Bright roots, amped up with orange and saffron. (I figured everyone already has olive oil, cinnamon, and salt in their stash.) :)


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