Apple season is not over! We have loved making different things in our cast iron this year with apples! It makes the whole house smell delicious, no essential oils needed.
Check out how I made Apple Butter in my Dutch Oven this year:
First I peeled and cut my apples.
Then I added them to my Cast Iron Dutch Oven and tossed with the lemon juice. After tossing, I sprinkled them with the brown sugar and cinnamon and then stirred in Apple Cider and Vanilla:
I then cooked the apples over medium heat, watching the temperature of my electric cooktop and eventually turning it to medium-low, until the apples were soft.
Next, it was time to blend the apples so I added them with the liquid to my blender, blending them in batches until the entire thing was blended. I poured it back into the Dutch Oven after each batch.
Apple Butter is special and different than apple sauce because you cook it down until it becomes more jammy. So after blending the apples, I cooked it for 2 more hours on low, stirring it every so often. To check if it’s ready, put in a spoon and look to see if it doesn’t slide off right away.
Apple Butter is something that we love to put onto yogurt with our granola in the morning or use to dress up some Autumn style pancakes.
Hope you enjoy and keep cooking with Cast Iron! <3 Kate
For our Kitchen Tallow and more Cast Iron Journey 2021 look in these places:
We absolutely love to go apple picking at our local farm in the Fall. It is the perfect opportunity for our family to enjoy the outdoors, do something amazing together, and bring home a bounty of good apples.
This year, the first recipe I made with our apples was a simple accompaniment for our breakfast- some skillet apples. It’s easy and yummy!
For our Kitchen Tallow, you can check in the shop:
It all starts with the onions, slice a medium onion thinly. Warm up your skillet, add coconut oil and sauté onions until they are soft and beginning to brown.
While they are cooking, combine 1/2 cup chicken broth, 2 Tbsp tamari, 2 Tbsp mirin, 1 Tbsp honey, 2 cloves minced garlic, 1/4 tsp ginger powder, 1/2 tsp salt, and 1/4 tsp white pepper in a bowl and stir. Once the onions are ready, add the mixture and bring to a boil. Reduce heat and simmer so that the liquid reduces by half.
Add 2 lbs sliced beef steak, and cook until done and the sauce becomes sticky after reducing more. It is better to slice your beef very thinly, but ashamedly I’m not very good at doing that, as you can see below!
Enjoy with rice and a fresh salad or yummy vegetables on the side. It’s a great family weeknight dinner and even yummier made in Cast Iron! Continue on the journey with us, and cook more with your cast iron this year!
We recently got a Traeger Pellet Grill. When you look at the recipes on their website, it’s a cast iron dream. We wanted to try one of our favorite go-to dinner meals in a different way and decided to make The Traeger Classic Burger.
I really recommend the recipe because it’s low effort and big taste. It’s a great alternative to going out to eat and was perfect for a summer night’s dinner.
We used one of our 10 inch skillets to grill the onions and our large monster skillet to grill our hamburgers. The thing I loved about these burgers is that even the kids enjoyed them with all the toppings! So in that way, you knows it’s a winner!
Looking for a better way to maintain your cast iron? Check here for our Kitchen Tallow!
Until next Wednesday, keep on that Cast Iron Journey! <3 Kate
We have been waiting to braai (the South African name for grilling, but oh so much more) for a while now. We got the chance this last week when our pellet grill arrived via delivery. It took my husband a few days to find time to put it together during the work week, but this weekend we broke it in with multiple meals.
The first meal we made was grilled pork tenderloin, which was delicious and we paired it with a side made in cast iron:
This was so easy to make and we put it on the grill as the tenderloins were resting. To make it, simply add a generous amount of olive oil, salt, pepper, and fresh chives to your fingerling potatoes. Put them into your cast iron skillet and pop it on the grill. It’s even better if you have a grill with a lid… so close the lid and let them cook until they are fork tender. You won’t be disappointed!
We’ll share some more fun with cast iron on the braai next week! Until that, check out our Kitchen Tallow for maintaining and seasoning your cast iron:
Many of us keep our cast iron for a long time or inherit it from someone else. It’s basically indestructible and amazing, so it makes sense, right? It’s a good idea to re-season a skillet when it has been stored away and unused for a long time or if you notice that it needs extra cleaning and love and want to support better seasoning. Check out a simple way to do it here:
Recently, in our Facebook Group, Cast Iron Journey 2021, we saw a video of a lady using onions to season her cast iron. She had a few extra steps that were really interesting to watch. What are some interesting ways you have seen people season their cast iron?
Next week, I’ll get back into into sharing a recipe. I changed from cooking with gas to electric and I’m learning how to manage my cast iron on my stovetop. I’ve always favored gas, but my new electric is pretty nice. Can’t wait to share something I make on it next week!
Until then, keep on cooking with cast iron <3 Kate
Happy Recipe Wednesday! Last week we went on a family trip to see my cousin get married and I took a cast iron break, but I was so happy to be reunited to our cast iron when we got back! I always miss cooking with it when we are away.
El Salvador has a national dish called the Salvadoran Pupusa. It’s easy to make with masa harina and water to form the dough, and you can find different recipes to add more to your fillings…. (I’ll feature some of the them in the next few weeks).
Cheese, refried beans, pork, the possibilities are endless, and I definitely recommend you checking them out. I found this really simple and wonderful recipe- explaining the basics of the method. We’ve tried it with different kind of cheese fillings, enjoying it on the side with some taco salad one night.
This is the second Frittata on our Cast Iron Journey this year and it was so good! I loved the addition of leeks to the mushrooms and spinach because it gave it a delicious depth of flavor.
You can make this as you meal prep for the week and have a great meal to use for breakfast, lunch, or dinner. Just divide it into “pie” triangle slices and use it as a protein to grab on the go. It’s healthy and easy. Check it out:
2 Leeks, white and green parts sliced and cut in half
1 cup Mushrooms, sliced
2 cups Spinach, fresh
1 clove Garlic, minced
6 large Eggs
1 Tbsp coconut milk (or any type of milk you like)
1/2 tsp dried Thyme
1/4 tsp Salt
Red Pepper Flakes, to liking
2 Tbsp olive oil, or ghee
Start by prepping your veggies: wash and cut, leeks can always use a little extra wash!
Preheat the broiler (or if you don’t have a broiler you can put your oven on 500 F).
Combine the eggs, milk, thyme, salt, and red pepper flakes into a bowl and whisk.
Heat the olive oil in your skillet over medium heat. Add in the mushrooms and leeks to soften, then add the garlic and spinach, waiting for the spinach to wilt.
Pour the eggs over the veggies in your skillet with the heat still on medium and cook. It’s helpful to move a spatula along the side to see how the eggs are cooking and to spread some of the eggs into the crack as you are doing so. Wait until the eggs are set on the bottom and still wet on top.
Transfer your skillet carefully to the oven and set under the broiler. Watch it closely until it is set and lightly browned!
Check out our Kitchen Tallow for maintaining and seasoning your cast iron:
This week in our Cast Iron Journey, I made the most delicious side! Check it out:
2 Tbsp Ghee or Butter
1/8 of a Red Onion, chopped
1 Garlic Clove, minced
Red Pepper Flakes, to liking
1/4 tsp Salt
8 oz Mushrooms, sliced
4-6 cups of fresh Baby Spinach
Heat the ghee in your skillet over medium heat. Add in the sliced mushrooms, onion, salt, and red pepper flakes. Cook until the mushrooms are softened, stirring. Add in the garlic and cook until fragrant. Stir in the baby spinach and cook until wilted. We ate this with the most delicious Roasted Chicken Thighs and it was the perfect pairing.
For our Kitchen Tallow and Skillet Handle Cover, check out our shop!
A clafoutis is the yummiest and easiest French dessert to make- a bit like a Dutch Baby, but it’s more like a custard! You can add ingredients to make it sweet for dessert or that tie in better to a breakfast or brunch.
Check out how to make it in your Cast Iron Skillet:
Coconut Oil or Butter for greasing your skillet
400 g Mixed Berries (Blueberries, Strawberries, whatever you love most)
50 g Almond Flour
2 Tbsp Tapioca Flour
100 g Golden Caster Sugar, or the equivalent of what sweetener you want to use
2 Egg Yolks
250 mL Coconut Cream
Heat the Oven to 375 F and prepare your 10 inch cast Iron Skillet with the butter or oil – then scatter the berries into the pan.
Use a blender or food processor to mix the batter ingredients together until smooth. Pour over the berries and bake until risen and golden brown. Serve warm. Check your Claufoutis at 20 and 25 minutes, mine was in the oven for a total of 45 minutes.