Tuesday, November 15, 2016

How to Tuesday: Green Tomato & Apple Chutney

Unfortunately, this year's food garden didn't take off as well as it usually does. The destruction caused by deer, groundhogs, and the weather made us have to replant mid June, this delayed a lot of growth till late August/September. This means we have been left with a lot of late season green tomatoes on the vine and as temperatures continue to cool nightly the chances of them vine ripening are slim, so the real question is what to do with all of them? It's a use them NOW or lose them situation most home gardeners in Multi-Season areas are all too familiar with.

Now, there are a few options...
1) Bring them inside and let them ripen, but they won't taste quite the same;
2) Fry them up, fried green tomatoes are delicious but there is only so much of that you can eat; and
3) Make preserves, it uses a good sized batch at once and they're an excellent homemade gift.

We did a combination of all three, but the winner for long term storage and enjoying our garden through the winter would be #3 Making preserves. I decided to use a combination of apples, green tomatoes, and our cowhorn chilies to make a sweet and spicy chutney perfect for papadums, dosa, or use on a cheese plate (It's great with smoked Gouda! :)).

This recipe is for 2 pints of this sweet, and spicy, spiced chutney.

Here's my recipe for Green Tomato & Apple Chutney:

Wednesday, November 9, 2016

BearNaked's Custom Granola Review + 10%Coupon!


A couple of weeks back I received an email inviting me to try BearNaked's Custom Granola making website with  IBM's Watson measuring the flavor profile. Now, I have bought BearNaked granola before and I liked it, but I was a little skeptical about making custom granola online... I mean I could make my own custom granola myself in my kitchen, right? Nevertheless, the idea of my flavor choices being critiqued by Watson piqued my interest and the following is a review of the product and my experience.

Monday, November 7, 2016

Apple Strawberry Oatmeal Bars

Every year when crisp autumn air comes, we go apple picking. We always go to our local orchard, Battleview Orchards, because they have a wide range of apples from Granny Smith to Staymen Winesap, everything you need for baking and eating. Luckily for us since the weather has been a little crazy...warm one day, freezing the next...some of their late summer produce was still growing, deliciously sweet strawberries. So I decided to make a tea treat celebrating our current crazy mix of temperature and seasons with summer and autumn fruit wrapped in warm crispy oatmeal.

Here's my recipe for Apple Strawberry Oatmeal Bars:

Tuesday, October 18, 2016

Spicy Chayote Picadillo


The days are getting shorter and there is a lingering briskness in the air, a sure sign of colder weather to come. If that wasn't enough of a sign of Autumn, the not so subtle re-emergence of pumpkin everything surely was! While I love adding pumpkins and squash to my recipes, I'm not ready yet to break into the ones often associated with winter. So instead here's a recipe with a squash we ate year round as children and to tell you the truth still do, Chayote. OR as my sister use to call it, Chakotay like the Star Trek Voyager Character. :) 

Chayote, also known as christophine, choko, chow-chow, sayóte,  and Bengaluru vankayya; is a gourd, native to Central America. Chayote was one of the many foods introduced to Europe and Asia by early explorers and later Australia. It has a fairly neutral taste, a texture similar to other firm squash, but it is juicy, and full of vitamin C. This neutral taste makes it great in a variety of dishes because it absorbs flavor so well. 

This colorful, quick picadillo uses chayote squash, sweet carrots and corn, and black eyed peas while Chili Chutney adds just the right amount of spice/ spiciness. This is a great vegetarian, healthy comfort food that brings warm fall colors to our plates.

Here is my recipe for Spicy Chayote Picadillo :
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