Tag Archives: ginger

Apple Chutney

4 Oct

Last week we ate at The White Horse and had the most delicious samosas.  They were served with a mango chutney on the side which was so good that I couldn’t stop thinking about it.  Knowing I had a big bag of apples sitting at home, I decided to try to make a chutney that had some similar flavors to the one I loved so much from The White Horse.  The main problem – I hadn’t paid very close attention to all of the flavors in the mango chutney.  Also, I didn’t have any mangoes.  So, like many of my recipe ideas, I pretty much substituted out so many of the ingredients and flavors in the original that the one I ended up with was nothing at all like the one that inspired the idea in the first place.  The only resemblance is that it is still a chutney.  I love the way this one turned out, but I’m definitely going to have to go back to The White Horse for another round of samosas.

This chutney has a nice blend of sweet, sour, spice, and variety of textures.  It would be excellent served with pork, as a topping for roasted vegetables, or with some bread and cheese.  It can be served at any temperature, but I prefer to bring it to room temperature before serving.  It was very easy to make, and has a nice mild flavor.   Since I was making this for some people who prefer foods on the mild side, I cooked a hot chile in oil to give it a touch of heat then discarded the pepper.  I also used a pretty mild curry which gave it good flavor with only a little bit of heat.  I’ll definitely make it again, and it might be soon because I have a feeling the jars I made will go pretty quickly.

Apple Chutney
Makes 4 pints
Serving Size: 1/4 c.

3 T. vegetable oil
1 hot chile, whole
1 c. onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 T. ginger, minced
4 lbs apples, peeled, cored and chopped
1 c. water
1/2 c. cider vinegar
1/2 c. brown sugar
1 T. curry powder
1 t. cardamom, crushed and ground
1 c. raisins
Salt and pepper, to taste

In a large pot over medium high heat, add oil. When oil is hot, add hot chile and cook for 2-3 minutes. Remove the chile and discard. Add onion and cook until softened. Add garlic, bell pepper, and ginger and cook for 2-3 minutes. Add apples, and cook for one minute.

In a small bowl, combine water, vinegar, brown sugar, curry powder, and cardamom. Add to pot and bring to a boil. Reduce heat to simmer, and add raisins. Cook for 30 minutes, stirring occasionally.

Remove from heat and fill four pint jars. Place caps on tightly, and process in canner for 20 minutes. Remove from canner and set aside to cool.

Estimated Calories: 68 cal/serving

Print it: Apple Chutney

Notes:
– If you like things on the spicy side, skip the chile step and just add some crushed red pepper.  You could also increase the amount or the heat of the curry you use.
– It is super important to crush the cardamom so you don’t end up with any whole bits, don’t skip this step.
– If you don’t want to can these, you could just add them to jars and refrigerate.  I don’t know how long they will last though, so you might want to use them up fairly quickly.

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Jack and Ginger Baby Cakes

23 Sep

Recently someone was trying to make a point to me about how a person could make healthy choices between two foods – the two foods he compared were “carrots” and “carrot cake”.  I stopped listening to him just then and started dreaming about carrot cake.  I love carrot cake, but rarely make it for the following reasons:

1. Traditional carrot cake is loaded with things we cannot eat at our house due to food allergies (dairy, walnuts, nutmeg).
2. Once a cake is sitting there, lonely, I like to slice off just a bit.  Then just a bit more.  Then sometimes I have to even things up.

With both of these things in mind, I decided to lighten it up a bit, make it food-friendly for our house, and make it in individual portions so that I would know EXACTLY how much I was choosing to consume.  Plus, when you make things in individual portion sizes, the old “even things up” feeling goes away.  Unless you have a thing about even or odd numbers, in which case you may have bigger fish to fry.  To add a little boost of goodness to replace the traditional cream cheese frosting, I’ve added booze to the store-bought frosting.  I like to think of that as the ultimate touch of class to top off these baby cakes.

These little carrot cakes are packed with flavor, are low in calories, and pack a satisfying punch.  Using mini-cupcake liners, this makes a pretty good sized batch.  They are easy to freeze (a little easier to do without the frosting), but also disappear quickly.  The baby cakes are a nice 2-bite dessert, unless you’re my dad, in which case they are a one-bite gulp.

Jack and Ginger Baby Cakes
Serves: 60
 

1/3 c. canned white frosting (non-dairy)
1 t. Jack Daniels (any bourbon or whiskey will do)
2/3 c. very vanilla soy milk
1 t. cider vinegar
2/3 c. brown sugar
1/3 c. sugar
1/3 c. no-sugar added applesauce
6 egg whites
1 T. Jack Daniels (any bourbon or whiskey will do)
1 t. ground cinnamon
1/4 t. ground ginger
1 c. all-purpose flour
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/4 t. Kosher salt
1-1/2 c. carrots, grated or chopped into little bits

Preheat oven to 350 degrees F. Fill mini cupcake pan with cupcake liners and spray with cooking spray.

In a small bowl, mix together the frosting and 1 t. whiskey until well combined. Set aside and try not to eat it.

In another small container, mix together the soy milk and cider vinegar and set aside to curdle. You won’t want to drink this, so don’t worry about it.

In a large bowl, mix together brown sugar, sugar, applesauce, egg whites, 1 T. whiskey, cinnamon and ginger. When well mixed, add flour, wheat flour, baking powder, baking soda, and salt. When it is all well mixed, add carrots and combine.

Add about 1 T. carrrot cake mixture to each cupcake liner so that it is filled about 3/4 way to the top. Bake for 11-12 minutes, remove from pan and set aside on a rack to cool. When totally cooled, add a little dollop (about a 1/4-1/2 t.) of frosting to the top of each.

Estimated Calories: 40 cal/serving

Print it: Jack and Ginger Baby Cakes

Notes:
– You can substitute any of the non-dairy ingredients for their dairy counterparts.
– Don’t have Jack Daniels?  Any bourbon or whiskey will do.
– Don’t want to use booze?  Try some vanilla, adjust amounts as needed.
– When looking for a non-dairy can of frosting, I have the best success with store brands.  If non-dairy is important to you, just check the labels to be sure the store-bought frosting you select is non-dairy.