Meals with Mayhew

Apple Salad with Lemon Vinagrette
January 20, 2010, 11:28 pm
Filed under: Appetizers & Sides, Entrees

For Dressing:
½ c olive oil or salad oil
1/3 c lemon juice
1 tsp sugar
½ tsp dry mustard or 1 tsp dijon
½ tsp of salt
¼ tsp of pepper
½ tsp garlic powder or 1 crushed garlic clove
1 tsp Worcestershire sauce

For Salad:
2 gala apples, peeled and sliced thinly
1 small can of mandarin oranges, drained
½ c dried cranberries
bleu or gorgonzola cheese crumbles
½ c pecans (optional)
1 bag spinach or butter lettuce

  1. Mix all dressing ingredients together. Whisk well in a bowl or put in a bottle and shake well.
  2. Wash lettuce and dry well. Place in large bowl.
  3. Place toppings on salad.
  4. Pour lemon vinaigrette on salad, tossing until dressing is evenly spread.
  5. Chill and serve cold.

Tip – Make extra dressing and store in fridge. It will keep for a month. The vinaigrette also makes a great marinade. Marinade chicken, sauté, and serve on salad for a twist.


Pan Seared Chicken with Apples
January 12, 2010, 9:00 pm
Filed under: Entrees

2 boneless chicken breasts
1 shallot
½ tsp thyme
2 gala apples, peeled and sliced thinly
1 c chicken broth**
4 tsp olive oil
2 cloves of garlic
1 tsp lemon juice

**If you don’t have chicken broth, dissolve bouillon into warm water**

1. Pound chicken breast flat until ½ inch thick. Slice in half.
2. Heat 2 tsp of olive oil in pan with 1 clove crushed garlic and pinch of salt and pepper over medium high.
3. Brown chicken on both sides – don’t cook totally through.
4. Remove chicken from pan and set aside.
5. Reduce heat in the pan to medium low.
6. Add remaining olive oil and garlic.
7. Slice shallot thinly and add to pan stirring occasionally until soft and golden.
8. Increase heat to medium. Add thyme, lemon juice, and apples.
9. Cook for 1 minute until juice begins to release from apples.
10. Add chicken broth and chicken.
11. Bring to a light boil and cook until chicken is cooked through stirring occasionally.
12. Remove chicken from pan and spoon apple mix over. Serve warm.

Traditional Apple Pie
January 12, 2010, 2:12 am
Filed under: Desserts

4-5 large gala apples
2 tbs cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
3/4 c granulated sugar
1/4 c brown sugar**
1 box pie crusts

**If you don’t have brown sugar, you can use 1 c of granulated sugar instead.**

1. Preheat oven to 375 F
2. Peel and slice apples very thinly. Thin slices cook more tenderly.
3. Mix spices and sugars with apples and let stand.
4. Grease pie pan lightly.
5.  Roll out one pie dough and lay in the bottom of pan.
6. Gently poke holes in dough with a fork to prevent bubbling.
7. Pour apples into pan. Scrape any rue from bowl into pan.
8. Roll out the second pie dough and spread over pie.
9. Gently press edges down and trim extra dough.
10. Sprinkle top with sugar and cut at least two slices into top of pie.
11. Bake at 375F until flaky and golden (approximately 30 minutes).
12. Remove and allow to cool for 10 minutes. Serve warm with vanilla ice cream.

Gala Apples
January 7, 2010, 7:42 pm
Filed under: Ingredient of the Week

Sweet and crisp, gala apples are popular with professional and amateur cooks alike. Galas come in over 30 varieties but are typified by their deep pink skin with some yellow and vertical stripes. They are also not as vulnerable to bruising and should have smooth skin free of blemishes.

Galas were developed in New Zealand in the 1920s by J.H. Kidd, a notable orchardist. They are a cross between Golden Delicious apples and Kidd’s Orange Red. Galas were not introduced in the United States until the 1970’s and are now a major staple of Washington apple crops. Grown in UK, Australia, New Zealand, China, France, Chile, Argentina, and the United States, galas are available year round.

Apples have good nutritional quality as well. A cholesterol free food, they also contain antioxidants and a dietary fiber, pectin which can help lower cholesterol level and promote coronary health. In addition to being heart friendly, apples contain potassium, vitamin A, and vitamin C. Peeling apples supply more plentiful nutrients and promote dental health. Eating at least five servings of fruits and vegetables daily lowers the risk of cancer and hypertension.

Apples have long been prized by the world for both their nutrition and the symbolism. Apple consumption can be traced back to the Stone Age in the Hinterland in central Europe. Many of civilizations oldest myths involve apples. Paradise in nearly all of the cultural hearts involves the celebration of fruit and apples.

The Greeks made the apple infamous with its mythology. Mother Earth gave Zeus and Hera a golden apple tree for their wedding gift. This established the tradition of marriage proposal in Greece symbolized by tossing an apple to the girl. Again, the myth of Helen of Troy involves these golden apples and the jealousy of the goddesses. Paris is awarded a golden apple and must pick the most beautiful of the goddesses. He selects Athena who awards him with the most beautiful woman on earth, Helen of Troy. From Greek mythology, apples have come to represent love, wisdom, sensuality, and temptation. Greeks also thought them to be a natural aphrodisiac and established them as a dessert.

Apples have been scattered across history; indeed it would be easy to tell the history of the civilization with apples. When hunter-gatherers began to settle the Fertile Crescent in modern day Iraq, apples quickly became a dietary staple. Mesopotamians traded these apples throughout the Middle East. Apple remains were even found at the ruins of Jericho in modern day Jordan.

Around 5000 BC, the celebrated Chinese diplomat, Feng Li, retired to become an orchardist and fruit merchant specializing in pears and apples. Recently archaeologists found dried apple slices inside the tomb of Queen Pu-Abi in Southern Iran. In nearby Mesopotamia, a tablet was found outlining the sale of an apple orchard.

The Greek and Romans carried on the celebrated tradition of the apple. The Odyssey refers to apples several times. Move by the beauty of the Persian hanging gardens, Xenophon, a Greek historian, established a similar garden at his home and coined the word for paradise. Nearly a hundred years later, Theophrastos writes about varieties of apples and how orchards should be tended.

The Romans take the Greek knowledge of orchards and apples and carry it forth on their journeys. As the Romans conquered Europe, they spread the apple tree and introduced the British Isles to the fruit where it remains a staple crop. Apples played a major role in Roman diets and worship. A goddess was created for fruit trees named Pomona. Cicero urged Romans to save the apple seeds from their dessert to create more trees. Roman physicians encouraged the consumption of apples to improve digestion and constipation. In 79 AD, Pliny the Elder penned Natural History and noted twenty types of apples.

The medicinal use of apples continued over the last two millennia. The Renaissance saw the use of apples in biblical art in many major works of the period. Painter Hugo Van Der Goes depicted an apple tree as the Tree of Knowledge in his work The Fall of Man. Many artists followed suit despite the symbolism’s Greco-Roman origins.

During the Scientific Revolution, Sir Issac Newton sat in an orchard watching apples fall from the tree and pondered its fall. His conclusion resulted in the laws of gravity. In 1904, JT Stinson coined the phrase, ‘an apple a day keeps the doctor away’ at the St. Louis Exposition. Forty years later, Purdue establishes the first major apple breeding program to create an apple that naturally resists major diseases. Although successful, the program’s results took nearly fifty years to be implemented.

Today there are over 700 varieties of eatable apples produced worldwide. While each has its own properties and flavors, the Gala apple is currently one of the most popular varieties for baking and cooking and is widely available throughout the year.

January 7, 2010, 7:38 pm
Filed under: Uncategorized
As a working woman with a time crunch and a limited budget, I wanted to share quick, inexpensive recipes that also will satisfy any foodie. Because so many ingredients come in bulk, I am focusing on the use of one ingredient each week. I hope you enjoy my experiments in the kitchen and try some at home for you and your family!