Apple Raisin Chutney

I don't often find myself without anything to say, but...I think it's actually come to this. I think that I cannot correctly sum up how delicious these flavor combinations are. Perhaps pure happiness may be correct, or 'giddy-ness?' Oh what the heck I'll borrow Google's definition of happiness "state of well-being characterized by emotions ranging from contentment to intense joy." Yeah, that might sum it up nicely.

Now whether you prefer Gorgonzola, or cambozola, or brie, or whatever else you'd like, I personally think there is no loser here. This apple raisin chutney was easy to prepare, and I've never made a chutney before-So you should try to! This powerhouse flavor combo includes a nice crusty bread or crostini, apple raisin chutney, oven roasted garlic, and the cheese of your choosing.

I've chosen to only blog about the chutney itself, only because the rest are self evident or rather Google-able (Is that a word now?)

Apple Raisin Chutney (Adapted from Simply Recipes)

2 large tart cooking apples (such as green Granny Smith, peeled, cored, and chopped)

1/2 cup chopped onion

1/2 cup golden raisins

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 Tbsp grated orange peel

1 Tbsp grated fresh or 1/2 Tbsp powdered ginger
1 teaspoon ground cinnamon

1/2 tsp nutmeg

Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20-25 minutes. If the chutney looks too dry, as in too much liquid has cooked off, add a little apple juice or cider. Uncover and simmer over low heat for a few minutes more to cook off excess liquid if there is any; let cool. Cover and refrigerate for up to 2 weeks.
Makes about 2 cups.

*Note: This chutney would also pair really well with roasted chicken or pork

Beef Stew

A favorite around our house in the fall is the crockpot, it has yet to fail me! Pot Roast is our favorite-So moist and tender, practically falling apart is how we roll. This is my first attempt at beef stew, and since it's pretty similiar, I knew I shouldn't have any trouble with it. This is a great fall go-to favorite!

Beef Stew (From Martha Stewart)

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

*This is the crockpot version, for the oven version, please refer back to the original recipe

Load the veggies into the crockpot, and then the garlic, bay leaves, vinegar, flour, tomato paste, the beef and salt and pepper into the pot, cover with lid and set temperature to low for 6-8 hours. Step back and get to crackin on the other things on your to-do list. The work is done for this meal. This shouldn't be complicated, it's beef stew, life's tough enough as it is :)

Apple Tart

Autumn has finally arrived and no one could be happier than I-the leaves, the apples, the pumpkins, I could go on and on. But I won't, I'll save you from that. I needed some saving when it came to this apple dessert. You see, originally it wasn't to be an apple tart, rather an apple tarte tatin, which is actually quite different. A tarte-tatin is actually an upside down apple tart/cake that according to the French is to be served warmed so when the cream hits it, it will instantly melt and pool around the cake. Don't believe me? Check this out, and no it's not from Wiki :)

The trouble I had getting sugars to carmelize led me back to the drawing board, so I looked and there it came out of the blue, was this tasty little number-Enjoy!

Apple Tart (adapted from Martha Stewart)

All-purpose flour, for rolling
1 sheet Puff Pastry
Water, for sprinkling
1/4 cup sugar
1/2 cup Applesauce
2-3 apples, your choice but I used Granny Smith apples and a Zestar apple
2 tablespoons heavy cream
1 tsp. cinnamon
1 tsp. Nutmeg

Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a large rectangle approximately 1/8 inch thick. Sprinkle a baking sheet with a little water.

Transfer pastry to prepared baking sheet, and place in the refrigerator to chill, 30 minutes.
Core the apples and slice them crosswise on a mandoline as thinly as possible, about 1/16 inch thick. I hand sliced mine because I do not have a mandoline. Remove chilled pastry from refrigerator, and use a butter knife to gently make an indentation an inch or so from the edge all the way around. This will look like you’ve drawn a rectangle inside the border. This step helps insure that the inside where the topping will be will not rise as much as the ‘crust’ will

Sprinkle with 1 tablespoon sugar. Spread applesauce evenly over pastry. Place apple slices on the pastry in overlapping rows to cover, leaving a 1-inch margin around the edge. Sprinkle with remaining 3 tablespoons sugar, cinnamon, and nutmeg. Brush the edges with heavy cream and drizzle any unused cream over the tart filling as to not waste any. Bake until the edges are golden brown, about 33-35 minutes.

Comfort Food: Meatballs and Mashed Potatoes

Sometimes a really tough week just screams for comfort food to really make everything alright, it kinds of smoothes out the bumps and corners to make things easier to deal with. What are your comfort food that you head to when times get a bit stressful? Oh well, these little meatballs are far from gourmet, but they are tasty little bites from some church basement lady cookbook I picked up a while back-they always have the best recipes don't they? I served these with a nice mashed potato and gravy, but you serve them with what you wish.

Traditional Meatballs

2lbs ground beef-I used 1 lb pork and 1lb ground beef
1 cup finely ground saltine crumbs
½ cup finely (minced or grated) onion
2 eggs
1.5 tsp. Salt
1/3 aprox. cup of milk

Mix thoroughly beef, crumbs, onion, eggs, salt, seasonings and milk in a large bowl by hand.

Shape into balls (about 25 depending on size)
Do not shape too tightly-will toughen up

Bake on foil lined baking sheet at 350° for 30-35 minutes, depending on size

Pumpkin Spice Cookies

TheI've heard a bit about the pumpkin shortage in certain parts of the country and am fortunate to report no site of one here yet. Sorry if this applies to you-I can send you some if you'd like. That being mentioned I thought I would get a jump start to fall baking while the pumpkin was available. And boy did I find a good one. Goodthingscatered is a goldmine for wonderful baked treats, check Katie out if you get a chance. The little cookies made the house smell scrumptious and is a wonderful way to kick off the first full day of fall!



Spiced Pumpkin Nut Cookies

2 c. plus 2 Tbsp all purpose flour
1 Tbsp ground cinnamon
1 ½ tsp ground nutmeg
1 tsp ground ginger
1/4 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick (8 Tbsp) unsalted butter, softened
3 Tbsp oil
1/2 c. granulated sugar
1 c. dark brown sugar, packed
3/4 c. pumpkin puree
1 Tbsp applesauce
1 egg, room temperature
1 tsp vanilla extract
3/4 c. chopped walnuts
3/4 c. raisins

Directions:

-Preheat oven to 350 degrees and line baking sheets with parchment.
-In large bowl, combine flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
-Whisk to combine well and set aside.
-In bowl of stand mixer, combine butter oil and sugars.
-Beat on medium speed until fluffy and light in color, about 1 minute.
-Add pumpkin, beating to combine.
-Scrape down sides of bowl and then add applesauce, egg and vanilla, beating to combine well.
-Scrape down sides of bowl then add flour mixture.
-Beat on low until barely combined, or use a wooden spoon to just barely incorporate, do not over mix.
-Remove bowl from mixer.
-Add walnuts and raisins and gently fold into batter.
-Chill the batter, covered in the refrigerator for one hour.
-Using large spoon, spoon 2 inch wide rounds onto baking sheet, spacing 2 inches apart.
-Place into oven and bake for 13-15 minutes.
-Remove from oven and let cool on baking sheets for 10 minutes.
-Transfer to wire racks to cool completely.

Makes about 36 cookies

General Tso Chicken (Light)

Question, is this your take out order or is this what you made for lunch? Hmmm? Yes its what you made for lunch! Its another Martha recipe-I guess I'm becoming a big fan. I have never ordered this at a restaurant, I'm scared to go out of my comfort zone, but trying this has made me think otherwise. This also makes excellent leftovers for work the next day. This is the lighter version of a Chinese dish seen on almost every lunch and dinner special menu around.

I became slightly curious about the origins of the dish, so I did what any smart gal would do and turned to Google (what did we do without Google in the past?) and my search landed me here. It turns out that General Tso had nothing to do with chicken, absolutely nothing. He fought battles while fighting off dysentary and malaria. This recipe is WAY easier than that.

Lighter General Tso’s Chicken (from Martha Stewart)

1 1/4 cups long-grain rice (I used Minute Rice...Tso what!)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Thai Corn Chowder

As we near the end of summer we begin to reap the rewards of all the hard work our local farmers do. Fresh local produce is one of the best things of late summer in Minnesota (besides the state fair of course.) To celebrate this I wanted to use as much of this as I possibly could. This soup does just that.

I have never tried fresh corn, cut from the cob, uncooked. I did and it is sweet, like it could be better this way than cooked. Then I came to my senses, but try it sometime, I bet you'll like it. The basil and mint came from my own garden, which now is huge. This is a great way to start putting your hard work out there to your benefit. Plus the jalapeno and ginger add a very nice kick!

Thai Corn Chowder (from the Food Network Kitchen)

4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
3/4 cup chopped scallions
2 tablespoons grated peeled fresh ginger
4 cloves garlic, smashed
8 black peppercorns
1 stalk lemongrass, cut into thirds
4 tablespoons unsalted butter
Kosher salt
1 red jalapeno pepper, seeded and minced
1 13.5-ounce can coconut milk-light
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced (I omitted this for fear of radishes in soup, use if you like)
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lime, plus lime wedges for garnish
1 tomato, seeded and diced

Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.

About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.

Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes (if using,) cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.