This Christmas apple cranberry slab pie reminded me of the flavor profiles on the show.  The cranberries add a necessary tang to all the sweet and combine beautifully with the apples.

I’m not new to slab pies, as I made a summer version with blueberries and peaches here.

The key to this Christmas pie is flavors and cooking down the apples with butter, cinnamon, orange zest, vanilla, cardamom, and nutmeg. You can choose to mix it up anyway you like, but keep the cinnamon!

Pushing the flavors of old time Christmas, the cranberries do their job.  I used two kinds of apples. The granny smith which cooked down, yielding a lot of juice. To those I added 3 gala apples which don’t cook down in the same way.

This is the first time I’ve mixed my apples, and I rather like it. Gala apples are usually my apple of choice because they keep some of their crispness. You can mix up your apples (see notes in recipe).

The filling for the apple cranberry slab pie is absolutely delicious.

It tastes like an old fashioned pie you might eat in Europe, so rich in flavors.

I trimmed the dough around the sheet pan, but you could do something more decorative if you choose. I felt I had enough dough and the corner pieces would have too much.

Blind bake Apple Cranberry Slab Pie for 15 minutes. 

Since my apple filling was pre-cooked, I blind-baked the bottom crust for 15 minutes to ensure it remain crisp when cut. It worked perfectly, and there was no soggy bottom.

Use any cookie cutters you like. I like these Christmas cookie cutters.

This is the perfect crowd pleaser. Pre-cut into squares in the pan before serving. This pie also freezes well.

I’ll be adding this to my Apple Desserts with Decorative Crusts

Summer Slab Pie Here

More Apple Recipes from Spinach Tiger

• Pennsylvania Dutch Apple Pan Dowdy (Gluten Free)
• Bourbon Caramelized Apple Hand Pie
• Low Carb Apple Upside Down Cake
• Caramelized Apple Tart with Stove Top Brown Sugar Apple Filling
• Keto Apple Muffins

Print

Apple Cranberry Slab Pie

Winter Apple pie with cranberries baked in a sheet pan.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

Apple Cranberry Pie Filling

• 8 apples
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/2 cup fresh cranberries can sub with raspberries
• 1/3 cup brown sugar may need a few tablespoons more
• 1/2 orange for juice and zest
• 4 tablespoons Unsalted Butter
• 3/4 cup sugar (See Notes)
• 1/2 orange
• 2 tablespoons sifted corn starch
• Pie Dough
• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cup iced cold water 2 more tablespoons, (if needed

Instructions

• Make Pie Dough below first and refrigerate for one hour while making apple filling.

MAKE APPLE FILLING

• Peel and core apples. Y≈
• Slice apples about 1/4 inch thick.
• Zest orange and juice orange.
• Put 4 tablespoons butter in frying pan with 2 tablespoons brown sugar.
• Toss apples with sugar, juice of half orange, orange zest. Add 1 tablespoon corn starch.
• Cook apples and cranberries on top of stove on low in large frying pan, until somewhat softened. The granny smith apples will cook down more than the gala apples. There will a lot of liquid, after about 15 minutes.
• Drain liquid and use in another recipe.
• MAKE PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk and do this with your hands.
• Cut butter into flour mixture. I prefer my kitchen aid mixer but a food processor works well too
• You can, however use a pastry cutter and mix butter into flour, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.
• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the cut outs and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange apples cranberry mixture.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

Notes

Apples: I mixed my apples, but you can use all gala which stay a little crisper and require less sugar. If you use all granny smith apples, you will need all the sugar. Taste filling as you go, since it’s cooked stovetop. 

The post Christmas Apple Cranberry Slab Pie appeared first on Spinach Tiger.

I feel confident calling this the best ever chicken salad because I brought it to a party, and everyone who tried it commented on it.  It was perfect combination of textures. Pomegranates, pecans, celery, apples, white meat chicken. I used the Best Body Mayonnaise  (Amazon) as it is 100% avocado oil.

You can make this a keto friendly recipe by eliminating the apple, but do keep the pomegranate.

Use a Good Rotisserie Chicken for Chicken Salad

It all started when a friend dropped off two rotisserie chickens from Whole Foods to keep us covered for dinners, after my mother passed away. I cut off all of the white meat, discarding any skin or bones, and froze the dark meat for another time.

You can roast your own chicken, using my easy one hour oven roasted chicken recipe. 

I was shocked at how much chicken I ended up having and would say one chicken is probably all you need for several servings.  The day before my mother died, I stopped at Whole Foods with the intention of making soup and had organic celery on hand. I had made her this roasted pumpkin which was her last dinner with us and still had pomegranate arils left. I also had a few very crisp gala apples, and fresh parsley (for the soup I never made). I always have pecans on hands, and chose to roast them for just about 3 minutes.

What is the Key to the Great Chicken Salad?

As easy as chicken salad is to make, there are important components to making it the best.

• The chicken has to be pulled, not cubed. Use a food Processor.
• The mayonnaise has to be healthy. I use Better Body Foods because it doesn’t have canola oil.
• There has to be some crunch, either from celery or apples or both. (I know some people hate celery).
• There needs to be a little bit of sweet, which is where my pomegranate comes in. It’s a better choice than using dried cranberries if you’re looking for a lower sugar option.
• It needs nuts, and I prefer roasted, chopped pecans.
• Don’t forget the salt and pepper, and a smattering of parsley.
• Add a little honey if your mayonnaise doesn’t have flavor.
• Add fresh herbs. I added rosemary for a holiday feel.

My Favorite Food Processors (My Amazon Picks)

Braun 12 Cup Food Processor that does everything. I use this for shredding carrots, squeezing lemons, chopping nuts and processing my chicken. This is the processor for life.

Kitchen Aid 5 Cup Food Processor – great for the small jobs. You can use this for the chicken salad, but you might have to do it in batches.

I know this can be used to make the best chicken salad sandwich, but I like to serve it in a pretty bowl, topped with chopped pecans, pomegranates, and a smattering of parsley and rosemary. It’s so perfect for Christmas parties and Christmas brunches.

You can use this same recipe to make the best ever turkey salad.

Please pin this ↓

Pomegranate Spells Holiday Time

The pomegranate arils perfected this chicken salad, adding a touch of tart and sweet with some texture. I wouldn’t leave these out. I get so excited when pomegranates hit the grocery in winter as I throw them into almost every salad and some hot dishes like last week’s roasted pumpkin. Just a tablespoon or two makes a difference.

How to Crack Open a Pomegranate

Score the six ridges of the pomegranate and break at the ridges over a bowl of water. The frustrating part can be the pulp mixing with the pomegranate arils. Break over a bowl of cold water. The arils will sink to the bottom and you can use a slotted spoon to remove the pulp from the top. Then drain the arils.

Nutrition Value for Best Chicken Salad

If you want this to be a keto friendly (zero net carb) recipe,  take out the apple. It was as if everything was pre-planned to make the best ever chicken salad. This low carb and a paleo recipe, full of healthy fat, protein and fruits and around 4 net carbs per serving.  If you remove the apple, it’s zero net carbs and keto friendly.

More Party Foods from Spinach Tiger

• Pimento Cheese Egg Salad
• Loaded Deviled Eggs
• Party Caprese Salad
• Keto Texas Sheet Cake
• Pimento Cheese Deviled Eggs
• Italian Sausage Balls
• Sourdough Camembert Wreath
• Feta Olives Salad
• Ricotta, Peas, Pesto Appetizer
• Cowboy Caviar
• How to Make a Cheeseboard

Print

Holiday Chicken Salad

Pulled chicken, with pomegranates, rosemary, and pecans make a very festive chicken salad made with Rotisserie chicken.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad

Prep Time 15 minutes minutes

Servings 6 Servings

Ingredients

• 1 pound white meat chicken Pulled from rotisserie chicken or poached
• 1/2 cup diced celery
• 1 cup mayonnaise Better Body Foods
• 2 tablespoons pomegranate arils
• 1/2 cup pecans chopped
• 1 small gala apple with skin diced
• 1 tablespoon parsley chopped
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper to taste or to taste
• 1 teaspoon fresh rosemary, finely chopped or more to taste
• 1 tablespoon honey optinal

Instructions

• Pull chicken off bone. Don't use any skin. I find using a food processor makes the texture I like for chicken salad.
• Add diced celery, diced apple to chicken.
• Add mayonnaise according to need. I used quite a bit. Add optional honey if desired. It does add an extra something.
• Toasting pecans is optional. No more than 3 minutes. Chop somewhere between fine and course, keeping in mind how that will be for eating. Add in, but save some for topping.
• Season with salt and pepper.
• Add in rosemary and parsley, but also save a little for the top.

Prepare Pomegranate

• Score the six ridges of a pomegranate.
• Break open over a bowl of cold water. The pomegranate arils will sink to bottom.
• Add two tablespoons of arils, and save a little for the top.

Poached Chicken Breasts Option

• Add about 2 inches cold water over the chicken breasts and bring to boil. Once the water is boiling, skim off the scum off the top, and turn down the heat. Take out of the water as soon as the chicken reaches 165 degrees F. in the middle. Cool completely before making the chicken salad.

The post Best Ever Holiday Chicken Salad with Rosemary and Pomegranates appeared first on Spinach Tiger.

Perfect Gluten Free Cake Recipe

Years ago I did my best to make gluten free cakes with rice flour and tapioca flour. These are difficult flours to bake with and often turn out gooey and or dense. Once I discovered a balanced combination of almond flour and coconut flour I never went back. Rice and tapioca flour also spike blood sugar and I encourage you to read this article on the diet differences.

Ingredients for Gluten Free Apple Muffin Recipe

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

Topping for Muffins

• Butter
• Swerve Confectioner’s
• Maple extract (optional. Can use vanilla)

Cinnamon is a must, but cardamom is optional and go light. Cardamom is a spice that can add to the flavor profile or apple or pear recipes.

What Apples are Best for Apple Muffins

I like to use Fuji or Gala Apples. Granny Smith are also used a lot in baking, but I don’t want to add more sweetener. Use whichever you like, but stay away from red delicious.

I’ve chosen not to make this recipe “keto” or low carb, even though we don’t use enough apples. I’ve seen other keto bloggers have recipes for apple crisp using zucchini, not apples and that seems odd to me. One large apple (which is all you need for this recipe) is 31 carbs, 26 net carbs, which means each muffin has under 3 carbs of fruit.

This depends on how many macros you are counting or eating otherwise. If you are eating just a 1/12th of an apple, or even 1/4th of an apple and it’s Fall, go for it. This small amount should not kick you out of ketosis. Only you can decide what is right for you. I know I post a lot of keto friendly recipes and some people will object to eating anything with any amount of apple. In that case, check out my many other keto muffins.

More Keto Muffins

Print

Low Carb Apple Muffins

Low carb, gluten free, sugar free with apples and cinnamon.

Course low carb muffins

Cuisine American

Keyword apple muffins, keto muffins, low carb browines

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Apple Mixture

• 2 tablespoons butter
• 1 large apple chopped
• 1/2 teaspoon cinnamon
• 1 teaspoon blackstrap molasses
• 1 teaspoon lemon juice

Dry Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 2 teaspoons cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated or erythritol of choice

Wet Ingredients

• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened

Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• No need to peel apples. Cut into small cubes, sauté in butter, with cinnamon and black strap molasses. Make batter while apples are cooling.
• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs for about 4 minutes in mixer or with hand mixer.
• Stream in oil.
• Add Swerve or Erythritol of choice.
• Shake sour cream, milk and vanilla in jar. Add to batter.
• Gently mix in the dry mixture.
• Stir apples into mixture.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter, stirring until all is incorporated. Immediately spoon on muffins.

The post Low Carb Gluten Free Apple Muffin Recipe appeared first on Spinach Tiger.

SUMMER SALADS WITH FRESH CORN

• Blackberry Corn Salad – the one berry that stays fresh the longest.
• Caprese for a Party – How did I never think of this years ago.
• Corn, Avocado Salad, Tomato, Black Eyed Peas – the salad that almost feels like a meal.
• Grilled Corn and Tomato Salad – if you insist on grilling the corn, this is a fun one.

By the way my most popular post of summer for the last three years is THIS FRIED CORN RECIPE.

SUMMER SALADS WITH RAW VEGGIES– Salads that take you right through the fall.

• Broccoli Salad with NO sugar dressing.
• Purple Cauliflower Salad with walnut vinaigrette
• Shaved Cauliflower Salad with Champagne Vinaigrette
• Red Cabbage Salad with Shallot Vinaigrette
• Triple Crunch Cabbage Salad with Marcona Almonds

SUMMER SALADS FOR A CROWD WITH ADDED FRUIT

• Cole Slaw with Blue Cheese and Apple
• Shaved Brussels Sprouts Salad with Apple Cider Vinaigrette
• Spinach Salad with Grilled Nectarines
• Blackberry with Baked Goat Cheese Salad
• Strawberry Arugula Salad
• Swiss Chard, Nectarines, Toasted Pecans

ITALIAN SALADS (make ahead)

• Italian Potato Salad with Green Beans
• Tuscan Kale

Last by not least, enjoy these Summer Cocktails

Bonus Idea

• Bruschetta

As simple as this is, there are ways to get it right and get it wrong. When done right, it disappears fast and you’ll want to make more right away.

The post Summer Salads for a Crowd appeared first on Spinach Tiger.

This low carb apple crumb cake is keto friendly, grain free, gluten free and absolutely delicious. In fact, it’s so good, it was served at my husband’s men’s group and as they finished it, one of the guys wanted the recipe.

Buttery apples are baked inside the cake and blanketed with a cinnamon crunchy topping. This is a low carb breakfast or dessert treat.

Sweetener (Golden)

There is an extra special flavor using a golden monk fruit/erythritol blend that is similar to a light brown sugar. Don’t worry if you are using a different sweetener; it will still be good.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

You can also make these into 12 muffins. This recipe makes one 8 inch pan and 4 muffins.

Process

• Peel Apples. Chop. Sauté in 4 ounces butter (1 stick or 1/2 cup) with cinnamon and sweetener. NOTE: You do not cook the apples until done. Melt the butter with the sweetener and cinnamon, some lemon juice and then add apples in to toss. They will cook inside the cake.
• Beat eggs in mixer, until whipped well.
• Add half of the dry ingredients, followed by all of the apple mixture
• Add remaining mixture. Add vanilla.
• Fill pan 2/3 full. Use remaining batter to make muffins. (I make one 8 inch cake pan and four muffins).
• Top with a crumb mixture made with butter, almond flour, sweetener and cinnamon.
• Bake until inside middle registers at 207 degrees F. ( approx.20 minutes for muffins, 30 minutes for cake).

Pin This

Macros

8 net carbs, 30 gram fat per serving. (12 servings per recipe).

Low Carb Recipes Using Apples and Pears

• Low Carb Apple Muffin Recipe with a Butter Glaze
• Low Carb Apple Upside Down Cake
• Low Carb Italian Pear Cake
• Grain Free Apple Almond Tart
• Keto Spiced Pear Cheesecake Tart (can use apples or pears)

Print

Low Carb Apple Crumb Cake

Crunchy Cinnamon Topping atop Apple Cake (Low Carb, Gluten Free)

Course Keto Muffins

Cuisine American

Keyword apple muffins, coffeecake muffin, keto muffins, lowcarb cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Servings

Ingredients

Muffin Batter

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• Apples with Melted Butter/Sweetener Mixture See below
• 1 teaspoon vanilla extract
• 6 eggs

Ingredients for Apple Mixture

• 1/2 cup butter
• 1 tablespoon lemon juice
• 1 cup Swerve granulated
• 2 apples
• 1 tablespoon cinnamon

Coffeecake Cinnamon Topping

• 1 cup almond flour
• 1/2 cup Swerve Granulated Sweetener
• 1 tablespoon cinnamon
• 4 tablespoons melted butter

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 4 tablespoons water can use heavy cream
• Maple Extract option
• 1 cup Swerve Sweetener Confectioner's See notes

Instructions

Batter

• Preheat oven to 350 convection bake or bake.
• Peel apples and slice thinly.
• Prepare pan. Add parchment to bottom and spray including sides of pan.
• Put first five dry ingredients in a bowl. Set aside,
• Add eggs to mixing bowl you are using for cake. Beat until frothy, about five minutes.
• In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Turn off stove. The apples will continue to cook inside the cake.
• Add half of the dry ingredients mixture to eggs while mixer is on medium.
• Add the entire apple mixture with all the melted butter.
• Add remaining dry mixture. Pour into prepared pan and muffin liners.
• Top with crumble (below).
  
• Bake in an 8 or 9 inch cake pan 25-30 minutes. You will have batter left over to make 3 to 4 muffins. Bake muffins 20 minutes. Cake and muffins are done when the inside is at 207 degrees F.

Cinnamon Crumble Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble.

Glaze

• Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.
• Flavor with maple extract. Add just 2 or 3 drops to glaze for a maple flavor.
• Drizzle Glaze after cake has cooled OR You could just sprinkle with confectioner's sweetener.
  

How to Freeze

• Muffins freeze well. Wrap each individually in plastic wrap. Take out to defrost about an hour in advance.

Notes

I  used the Golden sweetener, which is a combination of erythritol and monk fruit. You can use granulated Swerve.

Nutrition

Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g

The post Low Carb Apple Crumb Cake with Maple Glaze appeared first on Spinach Tiger.

This is one of those salads I  made over and over and over. It’s just that good and it’s a wonderful way to usher in the Fall with kale and apples dressed with a maple vinaigrette. 

Kale and Apple Salad is great with Maple Vinaigrette

Maple vinaigrette is easy to make and so perfect for a heavy tough green like kale. I  use maple syrup, dijon mustard, olive oil and apple cider vinegar.   

This is the perfect pot luck salad. It can be dressed with this cider maple vinaigrette and made ahead of time. Greens are royal produce and kale is king. I love it for it heartiness. It doesn’t wilt easily, making it nothing like spinach at all. It maintains a chew even when sautéed, and it stays very edible long after it’s dressed.

I added in a chopped sautèed sweet potato which was tossed with olive oil,  maple syrup and cayenne pepper. You can leave this out if you want your salad to be lighter.

Every single time I  bring this salad to a party, people want the recipe and there is none left. People that think they don’t like kale love this salad.

Kale salad is even good left over if you ever have any left over. 

Tell me, do you have a go to dish for carting to dinner parties or potlucks.

More Salads Good for Parties from Spinach Tiger

Festive Kale Salad with Butternut Squash, Figs, Pears

Blue Cheese Salad Party Wedge

Caprese Party Salad

Print

Kale and Apple Salad with Raisins, Pecans, and a Cider Maple Vinaigrette Salad Dressing

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 bunch of lacinato or tuscan kale
• 1 apple in small slices with skin on
• 1/3 cup golden raisins
• 10 roasted walnuts or pecans
• 1 sweet potato
• 1/2 teaspoon cayenne pepper more or less to your liking
• 3 teaspoon maple syrup divided (one for sweet potato, one for nuts, one for dressing)

Maple Vinaigrette

• 1 teaspoon dijon mustard
• 1 tablespoon cider vinegar
• 1 teaspoon maple sryup can use a sugar free
• 2 tablespoons olive oil Start with one tablespoon and add as you need it

Instructions

• Carefully cut out the ribs of the kale. Rinse and dry.
• Cut into bite size pieces. Some people like kale finely chopped. That's an option.
• slice apples thinly with skins on
• toss walnuts or pecans with 1 teaspoon of maple syrup
• Roast walnuts for 5 minutes at 375. Set aside.
• Toss kale with apples, raisins and nuts.
• Peal and cut sweet potato into cubes. Toss with olive oil, cayenne pepper, salt and a teaspoon of maple syrup. Bake on baking sheet at 350 until done about 15 minutes. You can also saute on top of the stove.

Maple Vinaigrette Dressing

• Place maple syrup, mustard and vinegar, olive oil in blender or magic bullet. (I used my Vitamix).
• Toss salad with dressing. You may not need all the dressing.
• Make ahead. I made salad and dressed it two hours before eating it. The left over salad went into the refrigerator and we ate it the next day. It was still good.

The post Kale and Apple Salad with Golden Raisins, Maple Vinaigrette appeared first on Spinach Tiger.

Bolognese is not new here. However, this spaghetti bolognese recipe with pork is new and it has a twist for Autumn.

A typical bolognese starts with a mirepoix, a medley of onions, celery and carrots and ends with a lot of patience while it coks slowly for four hours. It’s very easy to get this started and, while building flavors does take layering the ingredients for about thirty minutes, once you have that done, you need do nothing. The magic happens in the low slow simmering, (or in the slow-cooker).

This spaghetti bolognese is new because I changed the recipe, using a combination of pork and beef. You can use all ground pork, but I think adding in some beef makes for a good balance.

Instead of celery, I took a chance and used a crisp mutsu apple, which is a bit tart, a bit sweet, and compliments the pork. Fresh sage adds that special something, complimenting the pork and the apple for that complex layering of  flavors, which is what bolognese is all about.

While the key ingredient in a bolognese is meat, because it’s a meat sauce, not a tomato sauce, all of the ingredients are important to create this orchestra of flavors.

The Truth about Easy Spaghetti Bolognese Recipe

This is really easy to do, but it’s not quick! I see some recipes out there for the thirty minute bolognese. That’s like trying to have a 30 minute chili. Don’t do it. What you can do, though, is get all your prep ready the day before, and go ahead and make a double batch, because once the last ingredient is in the pot, you’re done.

Once the mirepoix is softened and the meat is browned enough, milk is added, followed by white wine (not red), followed by tomatoes. This, however, is not a dish where everything is just dumped in a pot. It’s very important to take the time to allow the milk to evaporate, and then to allow wine to evaporate before adding the tomatoes.

Easy Spaghetti Bolognese Recipe is Versatile

I served this two ways, with spaghetti and with zoodles. I’ll admit to you, I was skeptical about going with zucchini as a base, but it works, and I highly recommend the OXO spiralizer as the easiest on the market to very quickly help you make some grain free alternatives.

You might want to make a lot of bolognese sauce and freeze some because it’s so versatile. Top it with mashed potatoes or mashed cauliflower and make shepherd’s pie. You could fill crepes or serve it in hamburger buns sloppy Joe’s style.

If you like this you will love my all beef authentic bolognese or this veal bolognese.

Make Sliders with Bolognese, perfect for tailgating.

More Italian Recipes from Spinach Tiger

Authentic Bolognese from Marcella Hazan

My Grandmother’s Authentic Italian Tomato Sauce

Peach and Pork Bolognese

Veal and Pork Bolognese

Shrimp with Tomato Onion Butter Sauce

Print

Fall's Best Spaghetti Bolognese with a Secret Ingredient

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium to large sized onion diced
• 3 carrots peeled, diced
• 1 medium to large tart apple peeled, diced (see notes)
• 2 cups milk see notes to low-carb application
• dash of freshly ground nutmeg
• 2 cups white wine
• 1 28 - ounce can San Marzano Tomatoes ORDER HERE
• 1 1/2 pounds ground pork
• 1 pound ground beef
• handful fresh sage leaves optional
• handful parsley leaves
• 2 pounds pasta
• salt pepper

Instructions

• On medium heat, add oil, butter, onion, until translucent.
• Add celery, carrots, cook 2 minutes, stirring, not browning.
• Season meat with salt and pepper.
• Add meat, break up with fork, and when no pink color is showing.
• Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
• Add nutmeg.
• Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
• Taste and season with salt, pepper.

Notes

I used a mutsu apple, which is a very crisp apple. (also known as crispin). Replace with a honey crisp or granny smith.

This site contains affiliate links that earn a small commission, supporting the operation of Spinach Tiger. 

The post Spaghetti Bolognese Recipe with Pork, Apples, Fresh Sage appeared first on Spinach Tiger.

This Low Carb Upside Down Apple Cake is Kitchen Tested, Sugar Free, Gluten Free

I had to bake a few to make sure expectations were met. I had a few validations along the way.

• A friend was thrilled when I served her this apple upside down cake at lunch. She couldn’t believe it was low-carb.
• Retro Rose gave a piece to her friend and she asked me to bake him a cake because he loved it so much. He is not on a low carb diet or any diet. That is always the best test of an alternative flour cake.
• I probably ate a little too much of this one, because it was just that good.

In developing this recipe, I referred back to my pumpkin cake post.  I loved the texture of that cake which had a cup of pumpkin. I had to find something to replace the pumpkin for moisture and sour cream was my answer.

This Recipe contains Amazon affiliate links which earn a small commission but do not affect price.

Low Carb Apple Upside Down Cake Tested Three Times

If you know me, you know that I will test and retest alternative flour recipes,  especially those I believe to be timeless. This incredible mediterranean olive oil orange cake (made with real oranges) took six tries until I was happy.

I did three test bakes on this low carb apple cake to get the texture right.

Every step I take in the kitchen has my readers in mind. I put myself in your shoes, and I want to make sure you can duplicate this at home. This is also why I focus on basic recipes rather than super fancy cakes.

Once you get the basics, you can create anything!  If you are successful with this yellow cake recipe, you will be able to make many variations. You could use pears in this recipe, or use the basic batter for a blueberry cake.

I have come to the point that I love baking with almond flour more than any other flour because thirty cakes later, I think I’ve gained a little expertise. However, I’ll keep learning more tricks and sharing with you.

The Baking Process for Low Carb Apple Upside Down Cake

This  cake is made with almond four and sweetened with swerve. If you’re unfamiliar with Swerve, it’s a powdered erythritol, that has a net 0 carb count. You can use it with a one to one ratio.  

I used two large envy apples, peeling and slicing them thin. If you have apples left over, double up and use all the apples. I used to use Swerve’s brown sugar, but since have found making my own brown sugar with blackstrap molasses is better. It’s mixed with butter to get the sauce that goes into the cake pan first, followed by the apples, followed by the batter.

The cake itself does not contain apples within the batter. The apples are placed in the bottom and will serve as the topping once you turn the cake over. I prefer this. The flavor of the cake is boosted by the ground cardamom. If you don’t have that, you can use a teaspoon of vanilla and dash of freshly ground nutmeg or use all three.

Homemade Brown Sugar for Glaze

Since I first posted this, I discovered it’s easy to make my own brown sugar by mixing 1 tablespoon of black strap molasses to 2 cups of Swerve. I only use 3/4 cups of this for the topping. Blackstrap molasses has 14 carbs, so basically it’s only adding one extra carb to each serving.

The brown sugar glaze is basically brown sugar and butter. 

The tricky part is making the brown sugar glaze that goes in first. This mixture can stick to your sauce pan, so as soon as it’s ready, pour into your prepared cake pan and immediately put in your sliced apples. I ended up using a pan with a removable bottom.

This is a USA pan, the best pan made in America (or anywhere as far as I’m concerned) and worth every penny. Anytime you need to order cake pans, sheet pans, please consider USA pans. I can stand happily by this recommendation, and you will have them a lifetime.

If you do, foil it very well and put a pan under it in case of drips. If you don’t have a pan with a removable bottom put a big piece of parchment paper in pan, so you can make sure you can turn the cake over.

How to Store Low Carb Apple Upside Down Cake

Cake is good at room temperature, loosely covered, or in refrigerator.

Cake can be frozen, defrosted at room temperature or microwaved. I also make this in the bakery in individual lala cake pans. 

I enjoy a low carb life style, but am in now way completely giving up fruit. This delicious apple cake is still very low in carbs and in calories.

Nutrition Value: 1 of 12 slices is 7 net carbs, 202 calories.

More Low Carb Grain Free Cakes from Spinach Tiger

Apple Almond Tart

Grain Free Pumpkin Spice Cake

Pumpkin Cheesecake Low Carb with Almond Flour Crust

Grain Free Orange Olive Oil Cake

Lemon Cake

Flourless Chocolate Cake

Sugar Free Cheesecake

Apple Almond Tart

Print

Apple Upside Down Cake, Grain Free, Keto Friendly

Low Carb Apple Upside Down Cake, Keto Friendly, Sugar Free

Course Low Carb Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 202kcal

Author Angela Roberts

Ingredients

Dry Cake Ingredients

• 2 1/3 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour 28 grams
• 1 teaspoon pumpkin pie spice or cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground teaspoon cardamom or 1 teaspoon vanilla extract or use both
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 cup Swerve, granulated or erythritol of choice

Apples

• 1 tablespoon Swerve, granulated
• 2 large apples cored, peeled, sliced
• dash salt
• juice of one lemon

Brown Sugar Glaze

• 1/2 cup low carb brown sugar See Notes
• 1/2 cup butter
• 1/4 cup heavy cream

Wet Ingredients

• 5 eggs
• 1/2 cup avocado oil or 1/2 cup unsalted butter, melted
• 1/4 cup sour cream
• 1 tablespoon almond milk or coconut milk
• 1 teaspoon vanilla extract

Homemade Brown Sugar

• 1 cup Swerve, granulated Or powdered erythritol of choice
• 1 tablespoon blackstrap molasses

Instructions

• Preheat oven to 350 degrees F. (180 C., Gas 4)
• Line 9 or 10 inch cake pan with parchment paper and spray with baking spray. If you use pan with removable bottom, wrap bottom heavily with foil. If you don't have that kind of pan, line your pan with parchment paper.

Dry Ingredients

• Mix all dry ingredients together including the powdered erythritol, (Swerve). Set aside.

Prepare Apples

• Peel and slice apples thinly.
• Place in bowl with lemon juice and teaspoon cinnamon, tablespoon swerve. Set apples aside.

Homemade Brown Sugar

• Mix molasses with Swerve. Use back of spoon and keep mixing in the molasses. Eventually, it incorporates completely. You can use a food processor, but I find the spoon easy.

Brown Sugar Glaze

• Heat butter and brown sugar in small saucepan on low until melted.
• Add in heavy cream. Stir and cook on low for a few minutes until all is incorporated. Set aside.

Wet Ingredients

• Mix eggs on high for about 3 minutes until very well blended.
• While mixer is still running, stream in oil slowly (or melted butter if you go that route).
• Mix sour cream, vanilla and almond milk together in separate bowl. Stream into mix.
• Add dry mix on low just until mixed. Over-mixing makes cake tough.

Assemble

• Place apples in cake pan in concentric circles.
• Pour brown sugar butter mixture over apples.
• Add cake batter to cake pan. Smooth out top with offset spatula.
• Bake in lower rack of the oven for 50 minutes to 60 minutes. Put tin foil over cake at 30 minutes, as almond flour burns easily. Check at at 40 minutes, and again at 50 minutes to check for doneness. Cake will be able to bounce when touched. Inside middle should be at 210 degrees F.
• Allow to cool completely before removing cake. Use a knife to go around the sides.
• Using a flat plate, turn over so that apples are the top of the cake. If using a removable bottom pan, release that first, before turning over.
• If the top of cake isn't caramelized enough once you turn the cake over, place in broiler for five minutes. Watch carefully.
• Cool completely before serving.
• Cake can be kept in refrigerator up to one week, can be frozen.

Notes

An option is to place cake under broiler for 4 minutes or so to brown after turning over. Cake should turn over easily once cooled.

Brown Sugar: Either use the Homemade Brown Sugar or the Swerve Brown Sugar Brand. If you have neither, use regular Swerve. You may use up to 3/4 cup. 

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 7g

The post Low Carb Apple Upside Down Cake, Grain Free, Keto Friendly appeared first on Spinach Tiger.

This low carb apple almond tart might be the best thing that happens to you this Fall. I’ve already made this twice this week and had to cut it up into pieces and freeze it, or I might eat all of it. I did discover from this that it comes out of the freezer and heats up beautifully.

You cannot believe how good this is. I would go so far as to say as soon as you make this caramelized apple almond tart you will  make it again, and it absolutely should go on your holiday table.

I took inspiration from the Chez Panisse Almond Tart I made here. I switched out the shortbread for a almond flour tart crust and the sugar with Swerve. The great news is that Swerve now makes a brown sugar that is amazing. I caramelized some apples with the almonds before adding it to the heavy cream and baking.

There are a lot of options when making this Grain Free Apple Almond Tart.

• You can switch out the apples for pears (or peaches in summer).
• You can leave out the fruit as the original version did.
• You can leave out fruit and add in unsweetened coconut. (I’m working on a version of that.)
• You can add in different flavors. I used maple extract, but other ideas include an almond extract and depending on fruit used, an orange extract.
• Use a rectangular bottomless tart pan (amazon) to cut into bars or make into a round tart or 6 mini tarts.

The Baking Process for Grain Free Apple Almond Tart

The first thing you need to do is par-bake the tart crust. Keep in mind that almond flour can burn easily so par-bake at 350 Degrees (180 C. ). I only bake for about six minutes before filling with apples, almonds and heavy cream. I make sure to put foil around the edges to avoid burning.

I like to use this rectangular tart pan because it’s easier to cut into squares. This tart is rich and small squares are all you need. I cut it into 16 squares.

Ingredients for Grain Free Apple Almond Tart

Almond flour is used for the crust. Make sure it is blanched super fine almond flour. I like this brand. You can make your own blanched almond flour here.

Swerve Brown Sugar: Before I add the almonds and apples to the tart, I caramelize them on top of the stove using Swerve’s brown sugar. (amazon) It’s a new product and works just like brown sugar.

If you can’t find Swerve brown sugar, you can use regular Swerve.

Heavy Whipping cream brings it together, and is first heated on top of the stove with granulated Swerve and maple extract.    

Low in Carbs

This apple almond tart is a great way to start the Fall season in a healthy, low carb way at 3 net carbs. 

You might also like these recipes

My other most popular keto bar recipe are these low carb grain free maple pecan cheesecake bars.

Grain Free Pumpkin Bars

Crustless Pumpkin Pie Cups, Pecan Streusel Topping

Low Carb Apple Upside Down Cake

More Grain Free Baking from Spinach Tiger

More Keto Recipes from Spinach Tiger

Print

Grain Caramelized Apple Almond Tart Bars (Low Carb)

A low carb apple almond tart made with swerve's brown sugar and an almond flour pie crust.

Course Low Carb Dessert

Cuisine American

Keyword almonds, apple tart, keto tart

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 228kcal

Author Angela Roberts

Ingredients

• 1 cup heavy cream
• 1 teaspoon maple extract
• 1 teaspoon cinnamon
• 5 tablespoons Swerve brown sugar
• 1/4 cup Swerve Granulated
• 1 1/2 cups apple sliced thinly
• 1 cup sliced almonds

Almond Flour Crust

• 4 tablespoons unsalted butter
• 2 cups almond flour blanched
• 1 egg yolk

Instructions

Almond Flour Crust

• Make Crust First, combining all ingredients. Refrigerate for 30 minutes.
• Remove almond flour pie dough and roll between two pieces of parchment paper or plastic wrap. Place in tart pan. You may need to press it in. There will be enough dough left over to make one small tester.
• Bake at 350 degrees F. for 6 minutes, just enough to set the dough.

Almond Tart Filling

• Peel and cut one to two apples to get about 1 1/2 cups thinly sliced.
• Place one tablespoon butter, brown sugar and cinnamon in small frying pan and sauté apples for a minute. Add almonds. Continue stirring frequently until almonds are golden brown.
• Heat the heavy cream with swerve and maple extract until it boils. Take off heat.
• Add apples and almonds to tart. Pour heavy cream into tart.
• Cover the Crust with foil as almond flour browns very easily.
• Place a sheet pan on the rack beneath the tart, covered in foil in case of run over.
• Turn oven up to 400 degrees and bake for 25 minutes.
• When you take the tart out of the oven, run a butter knife gently around the edges as the caramelization can cause sticking.
• Cool completely before removing.
• Cut into 16 squares.

Nutrition

Serving: 1of 16 | Calories: 228kcal | Carbohydrates: 7g | Fat: 21g | Fiber: 4g

The post Grain Free Apple Almond Tart (Low Carb, Sugar Free) appeared first on Spinach Tiger.

You can absolutely trust my culinary view and opinion, as I only collaborate with brands and products I love, and I’m happy to share these products with you. I made this salad last year for Spectrum Foods and am republishing because it’s so beautiful for the holidays.

I have made this colorful, vibrant Festive Kale Salad most recently for a dinner party. Everyone loved it, but I especially received compliments on the vinaigrette made with Spectrum® Rosemary Olive Oil, honey and apple cider vinegar.

Spectrum® has been producing high quality olive oils for thirty years and has recently come up with a culinary line of infused olive oils such as rosemary, cayenne, garlic and chili sesame and more.  These can be used for dressings, sauces, a light sauté and as finishing oils.

I’ve enjoyed many Spectrum® products while developing recipes, as they make oils for various cooking needs, including more than 30 varieties of seed, nut and plant oils, including coconut oil, apple cider vinegar (which I used here), and avocado oil. I also use the Spectrum® olive oil baking spray.

The extra virgin olive oils come from Spain and Tunisia, each estate grown and produced in small batches, using no chemicals and expeller pressed to ensure the highest quality.

I hope you know by now that Spinach Tiger strives to bring you the freshest food using ingredients that are better for you and this is why I stand by the Spectrum® brand. I use organic ingredients as much as possible, so naturally want to use an organic olive oil.

I can feel confident that this gorgeous salad is getting adorned with an olive oil I can trust.

Festive Kale Salad with Honey Rosemary Vinaigrette Screams Merry, Happy, Joyful Food

There is so much beauty in this festive kale salad which is packed with various textures, sweet, salty and holiday flavors. It is the one salad you can take to a gathering to wow the guests or make a splash at your next dinner party.

There are a lot of components to this salad, such as apples, figs, oranges, and pomegranates, because these come to mind during the holidays and are readily available. This can be the “fruit you have on hand salad” but don’t leave out the butternut squash, which we’ve made the star of the show. You can switch apples for pears or use both. You can also add in dried cranberries for pomegranates.

Roasting Butternut Squash for the Festive Kale Salad

Butternut Squash often perplexes cooks, because it’s difficult to cut into. I suggest microwaving for two to three minutes to slightly soften, and peel with a potato peeler. Once peeled, slicing into discs is fairly easy. The smaller end will have the most seeds, but you should be able to get a good amount of discs without seeds. Roast these for twenty minutes, brushing lightly with oil. Once cooled, you can use a cookie cutter to cut them into stars.

Honey Rosemary Vinaigrette with Spectrum® Organic Rosemary Olive Oil

Just as Spectrum® tests their oils with their own internal quality team to meet high standards for any and all type of cooking, I tested this dressing at least three times to get the right oil with the right vinegar to make sure your salad will taste its best.

We all agreed that for this Festive Kale salad, the Organic Rosemary Olive Oil won hands down for bringing a winter holiday flavor profile, and it pairs perfectly with Spectrum’s apple cider vinegar.  The rosemary flavor is well balanced and does not overpower the greens, yet delivers a nice herbal lift.

I will be making a second recipe, a Spicy Italian Soup with Sausage using Spectrum^® Extra Virgin Cayenne Olive Oil. You will want to come back for that one. Do please follow me on Instagram as many of my process pictures end on stories.

Much love during the upcoming happiest time of the year.

This Honey Rosemary Vinaigrette would be a great choice for any of these additional kale salads from Spinach Tiger.

Tuscan Kale Salad

Autumn Potluck Kale Salad

Chopped Kale Salad with Toasted Almonds

More Butternut Squash Recipes

Roasted Butternut Squash Soup

Butternut Squash with Brussels Sprouts

Butternut Squash Risotto

Butternut Squash Stacks with Crispy Quinoa Pancake

Butternut Squash Cocktail

Print

Festive Kale Salad with Butternut Squash, Honey Rosemary Vinaigrette

Festive Kale sale with Butternut Squash, Figs, Prosciutto, Pomegranate, Nut with a Rosemary Olive Oil Vinaigrette.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 bunches lacinato kale see notes
• 1 to 2 cups or handfuls arugula
• 1/2 navel orange peeled
• 1/4 cup pomegranate seeds
• 4 figs cut in halves or quarters
• 6 slices proscuitto sliced thinly, torn into pieces
• 1 medium sized butternut squash
• 1/4 cup walnuts
• 1 to 2 gala apples or mix of apple and pear
• Honey Rosemary Vinaigrette
• 3 to 6 tablespoons Apple Cider Vinegar
• 1 tablespoon honey
• 6 tablespoons Spectrum® Rosemary Olive Oil

Instructions

• Microwave butternut squash for 2 to 3 minutes to slightly soften.
• Peel butternut squash with a potato peeler. Cut into 1/2 inch discs crosswise and remove seeds.
• Brush lightly with olive oil and roast at 400 degrees F. for 20 to 30 minutes until softened.Turn over at 15 minutes.
• Roast walnuts for 4 to 5 minutes at 400 degrees F.
• Cool Squash. Then cut into stars with cookie cutter. There will be some left over you can use for another recipe or add into the salad.
• Roast
• Peel orange, cut into bite sized pieces, making sure to remove pith.
• Slice apple and or pears with skin on, thinly or if you prefer, you can dice.
• Remove arils from pomegranate.
• Chop kale into small bite sized pieces, less an inch.
• Toss kale with vinaigrette, just enough to wet leaves.
• You can add more later if needed. (recipe below). Let kale sit in vinaigrette for 20 minutes if you have time.
• Season with salt and pepper.
• Add arugula to the kale.
• Arrange on large platter or large bowl.
• Add, oranges, sliced apples. Toss until combined. You may leave some sliced fruit on side if serving at party. You can choose to keep figs and prosciutto on side of platter, instead of in the salad.
• When ready to serve, add prosciutto and figs.
• Top with walnuts, pomegranate seeds.
• Top with butternut squash.
• Season again with sea salt and black pepper.
• Taste to see if you need to add more vinaigrette.
• Instructions for Vinaigrette
• Mix vinegar with honey until well incorporated. I do this in a jar.
• Add olive oll. Mix well.
• Taste for acid. You may need to add more vinegar if not acidic enough or more olive oil. This will depend on your own taste. We like kale salad with a lot of acid. Add salt and pepper before you add more vinegar, as that affects flavor.

Notes

Lacinato kale also known as dinosaur kale or Tuscan kale is the long leaves with thick ribs. Remove the ribs before chopping. You can use a curly kale, but I always prefer this kale as a better option for salads.

The post Festive Kale Salad, Butternut Squash, Honey Rosemary Vinaigrette appeared first on Spinach Tiger.