Mango chutney

I made mango chutney last weekend, and even fresh out of the preserving pot, it was tasty! I significantly changed the recipe I used (because I didn't have everything), so I wanted to write down what I did so I didn't forget...

Mango Chutney Recipe
(makes about 4-5 cups)

6 cups chopped just-ripe mango (about 4 mangos)
1.5 cups peeled, chopped apple (about 3 or 4, depending on the size)
1.5 cups apple cider vinegar
1 cup Turbinado sugar
1 cup diced red, orange, and/or yellow sweet pepper
1/2 cup diced onion
1/2 cup sultanas or mixed raisins
1/2 cup lime juice
1/4 cup non-crystalized candied ginger (found at Trader Joe's)
2 tsp. sea salt
1 tsp yellow mustard seeds
1 tsp. dried hot pepper flakes (I used Aleppo pepper because it's what we had)

(mango chutney before)

1. Prepare your preserving jars and lids.
   
2. Mix all of the ingredients together in a large preserving pot and bring to a boil over medium heat. Be sure to use a large, tall pot since it will start to spit near the end.
3. Simmer, stirring frequently for 45-60 minutes, until the mixture is thick and reduced to about a third of its original volume. I take a bar stool and sit next to the stove, stirring, and read a book. Squish up the apples when they get soft enough if they don't break up by themselves. Near the end, when it's spitting the most, you'll need to stir it constantly so it doesn't burn.
4. Spoon it into hot jars, leaving 1/2 inch headspace. I like widemouth pint jars, but anything but really big jars will work. Put anything that won't fill a jar into the fridge and make some curry to go with it. Yum! Put on the lids and seal.
   
5. Process in a boiling water bath for 10 minutes.
6. Try to wait at last a couple weeks before you try it!
   

(mango chutney after)

Sweetish Refrigerator Pickles

I call these "sweetish"one, because it sound like "Swedish" and that amuses me, and two, because I don't like sweet pickles, but I do like these. These pickles are super-easy to make and take a whole 15 minutes. Plus four days in the fridge that you have to try to keep your hands off of them.

Ingredients
1 quart pickling cucumbers or 1/2-3/4 English cucumber, thinly sliced
3/4 cup thinly sliced white onion
1.5 cups cider vinegar
1/2 cup turbinado sugar*
1/2 tsp. mustard seed
1/2 tsp. sea salt
4 whole peppercorns
2 whole allspice berries
1/4 tsp. ground turmeric

Directions
1. Thoroughly wash a 1 quart/1 litre container and allow it to air dry.
2. Layer onion and cucumber in container, starting and ending with onion. You may have a little too much cucumber. Eat the leftovers.
3. In a small saucepan, combine the remaining ingredients and bring to a boil. Boil for one minute, then let cool.
4. When cool, pour the vinegar over the cucumber and onions.
5. Refrigerate. Try to keep from eating it for at least four days, but if you can't stand it it, you can try them after 24 hours. They'll keep in the fridge for a month, if they last that long.


*You can use regular sugar and it will taste just fine.

Slowcooker applesauce

With the price of food going up, I've been making an effort to cut costs where I can without sacrificing quality. Sometimes, though, that means putting in a bit of work, like peeling a cutting half-peck of apples to make applesauce.

That's really the only hard work, though. The rest of it's done by the slowcooker.

Ingredients:

1/2 peck* apples, any kind
1/4 cup water

Directions:

1. Peel, core, and chop apples. I suggest an apple slicer to speed things up.
2. Combine apples and water in slowcooker and cook on low for 4-6 hours.
3. When the apples are soft, mash them with the back of a spoon, or for smoother applesauce, run through a food processor, blender, or use an immersion blender.
4. Allow to cool completely, then spoon into small containers and freeze.

This makes about 5-6 cups of applesauce. You can also add sugar or honey if your apples are tart. I usually don't, but sometimes I'll add some when I'm eating it.

*A half peck is one of those little bags with the handles that you often see apples and other tree fruit in.

Grill-roasted beets

Ingredients:

• beets, any variety, any amount
• balsamic vinegar, regular or white
• olive oil
• salt
• pepper

Directions:

1. Heat grill to 400-500 degrees.
2. Top and tail the beets, then chop them into 1 inch cubes or so.

3. Make a double layer of aluminum foil and put beets in the center. Pull up the edges of the foil to make a bowl.
4. Add vinegar and oil, about a quarter cup of each, more or less depending on how many beets you have. Add salt & pepper to taste.
5.Pull up foil around beets and crimp well to close. Turn the packet over quickly a few times to coat the beets with vinegar and oil.

6. Place packet on grill over direct heat for about 20 minutes.
7. Move packet to top grill shelf, still over direct heat, for another 20 minutes.
8. Enjoy!

Skinny artichoke dip

I wanted some hot artichoke dip to have during the Super Bowl, but I didn't want the artery-clogging fattiness of the usual cheese-and-mayo-laden recipe. So, I made my own. It was damned tasty, and I'm posting it to share and so I don't forget it. And Jeff asked me to make it a keeper, too. Always a good sign. :)

1 can artichoke hearts, well drained
1/2 cup silken tofu
2 Tbsp mayonnaise
2 Tbsp fresh lemon juice
2 cloves minced garlic
freshly ground salt & pepper to taste

In a food processor, blend all of the ingredients. Spread into a small casserole dish and bake in 350 degree oven for 20 to 30 minutes until hot. Serve with crackers or veggies.

Yum!

Two bean sweet potato chili

I threw this together this morning and let it cook all day in the slow cooker. It was really good - perfect for the first real fall day we've had - so I wanted to write it down before I forgot what I put in it.

Ingredients
1.5 cups cooked black beans
1.5 cups cooked cannelli beans
1 medium sweet potato, cut into 1/2 cubes
1 medium red onion, chopped
2 14.5 oz. cans diced tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
3 Tbsp. chili powder

Directions
Combine all ingredients in slow cooker and cook on low for 6-8 hours. Serve with grated cheddar and/or sour cream.

Yum!

Super-quick gazpacho

Don't let the chopping fool you. This only takes about 10 minutes to make. And since it's best made ahead, you can do it whenever you have a few spare minutes.

Ingredients
1/3 cup chopped red, yellow or orange pepper (not green)
2/3 cup sliced spring onion, white and green parts (about 3 onions)
1 cup chopped peeled & seeded cucumber
1 cup chopped cilantro
1-2 cloves minced garlic
1/4 cup red wine vinegar
24 oz. tomato-based veggie juice (like V-8)
1-2 tsp crushed red pepper (optional)
Salt to taste

Directions

1. Combine all ingredients in a non-reactive bowl and let flavors blend for at least 1 hour before serving.
2. Serve plain or with a dollop of sour cream or plain yogurt and garnished with chives.

I like a chunky gazpacho, but if you like yours smooth, blend the veggies and cilantro in the food processor with about 1/4 cup of juice and then add to the rest of the ingredients.

If you want, you can use half cilantro and half flat-leaf parsley.

This recipe is also a great way to sneak veggies into those who won't normally eat them. :)

Ginger Roasted Butternut Soup

This is a little time-consuming, but worth it! If you don't have vermouth, try a dry white wine instead or just leave it out entirely. But the vermouth really makes it good!

Ingredients

2 small butternut squashes
2 Tbsp olive oil
1 Tbsp butter
1/2 cup diced onion
2 Tbsp dry vermouth
3 cups vegetable broth
1 Tbsp jarred minced ginger
2 Tbsp minced fresh chives, plus more for garnish
1 cup half & half
Salt & pepper to taste

Directions

• Preheat oven to 400º. Cut squashes in half and remove seeds. Cut each half into quarters and put in large pan. Toss with olive oil, then roast until very soft, about an hour.
• Allow squash to cool, then remove skins and process squash in food processor until smooth.
• In a large pot, melt butter over medium heat and cook onions until they begin to become clear. Add the vermouth and lower the temperature to low, then cook until all the vermouth is gone.
• Add the butternut puree, vegetable broth and ginger and season to taste with the salt and pepper. Cover and bring to a boil, then simmer for at least 30 minutes, preferably several hours.
• After at least 30 minutes, add chives and half & half and add more salt and pepper if needed. Cover and simmer for five minutes.
• Serve topped with chives and with a crusty bread.

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Singapore noodles

"A local place makes these, but they're really greasy. Mine aren't so much.

Ingredients:

1 Tbsp canola oil
1/2 cup diced onion
3 cloves minced garlic
1 cup diced red pepper
1 cup diced carrot
1 cup green beans, cut into 3/4" lengths
1 cup mung bean sprouts
1/4 cup soy sauce
1 Tbsp sweet curry powder*
1/2 Tbsp hot curry powder*
4 cups rice thread noodles, softened according to package directions

1. In wok over medium-high heat, heat oil, then cook onion and garlic until onio begins to soften.
2. Add in pepper, carrots, and green beans and good until the veggies are crisp, but cooked.
3. Stir in bean sprouts, soy sauce, and curry powders and cook for two minutes.
4. Stir in noodles well and cook for two minutes.

*Or your favorite kind. It should have a hint of spiciness, but not be overwhelming.

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Spinach dip

As per Lee Ann's request, here's a super simple recipe for spinach dip that's also really good as a sandwich spread.

8 oz. frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup ricotta cheese*
2 cloves garlic, minced
salt & pepper to taste

1. Squeeze as much water out of the thawed spinach as you can. The drier, the better.
2. Put all ingredients together in a food processor to blend.
3. Season to taste and let the flavors blend for at least thirty minutes before serving.

I used fat-free versions of the cream cheese and ricotta and it was still very, very tasty. The spinach is so flavorful that you never miss the fat.

*The amount of ricotta you use will vary, depending on the wateriness of your spinach and ricotta, and your preferences for dip texture. Use up to a cup, but I wouldn't recommend less than a half cup.

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Asian faux-chicken salad

I adapted a recipe for Vietnamese chicken salad that I found in a book from the library. My version is highly tasty!

2 cups Morningstar Fams Chik'n Strips
1 cup thinly sliced cabbage
1 cup thinly sliced celery
3/4 cup shredded carrots
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (optional)
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp Splenda or sugar
1 tsp crushed red pepper flakes
1/4 tsp toasted sesame oil (optional)

1. Thaw and chop chik'n strips into bite-sized peices.
2. Mix together the fau chicken, cabbage, celery, carrots, onion, cilantro and parsely in a bowl.
3. Mix together remaining ingredients in a small bowl and mix well to make the dressing.
4. Pour dressing over the other ingredients and mix well. Refrigerate for at least thirty minutes for the flavors to blend. Stir well before serving.
   

It's just as good without the faux chicken, too.

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Roasted red pepper dipping sauce

A tasty dipping sauce for just about anything. And it's good on veggies, too, and would probably be yummy on pasta, too!

Ingredients

2 jarred roasted red peppers, drained
2 Tbsp. honey
2 tsp. lime juice
2 tsp. canola oil
1/4 tsp. red pepper flakes

Directions

1. Dice red peppers.
2. Combine all ingredients in a small saucepan and bring to a boil.
3. Reduce heat and simmer for five minutes.
4. Serve as-is or blend together in the food processor

Good hot, cold or room temperature.

(And for those of you who care, I've created an index to my recipes that have appeared on my blog over to the right there. If nothing else, it will save me time when I want my faux fish sticks recipe!)

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Inari

I love inari, with its sweet and salty and sour tastes all at once. Yum! And it's coming to work with me for the kick-off potluck for our work wellness program (I'm on the wellness committee - yippie). I have to write up the recipe for that, so I thought I'd post it here, too.

Inari is super-easy to make, and if you already have cooked the rice or have a rice cooker, the actual working time is about 10-15 minutes, depending on how gentle you need to be with your tofu pockets.

Ingredients

1 cup cooked warm medium grain rice*
1/2 cup frozen peas, thawed
1/2 cup shredded carrots, lightly steamed
1/4 cup thinly sliced green onions
1/3 cup seasoned rice vinegar
2 Tbsp soy sauce
1 can aburage**

Directions

1. Mix together everything but the aburage and let sit to cool and blend.
2. Gently rinse*** the aburage. Squeeze gently and place on kitchen towel to dry.
3. When the rice has cooled, gently pry open a peice of aburage and stuff it - gently! - about half full of the rice mixture. Fold in one long side, fold in the ends, then fold over the other long side. Place seam down on plate. Repeat with other peices of aburage.

Serves four. Serve immediately or no more than 24 hours later for best taste. Make it for dinner then have leftovers the next day for lunch - yum!

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*White is traditional, but I like it with a mixture of white and brown.
**See the photo at the top of the post for what a can is likely to look like.
***Not stictly required for canned aburage, but it's a little slippery to work with, otherwise.

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Home (dog food) cooking

So, in our eternal quest to get and keep the Kaylee-girl healthy (and lower the vet bills!), I decided to start cooking her a homemade diet, reasoning that the fewer preservatives the better, and anything I make should be more easily digested than hard kibble.

I did some research and finally found a really good book at my library, Better Food for Dogs: A Complete Cookbook and Nutrition Guide by David Bastin, Grant Nixon & Jennifer Ashton. Except for some of the propaganda in the front, it's an incredibly well-researched book. It lays out recipes by dog weight, as well as nutrient needs, so it's very easy to use. It also gives lots of options for substitutions, which is great to add a little variety to Kay's diet.

Since I'm looking for an easily-digestible diet, I stuck to the basic diet, with some variations. The recipe I use for Kaylee (a forty-pound dog) is:

Protein (pick one):

4.25 cups white-meat turkey
4 cups white-meat chicken
12 scrambled or hard-boiled eggs
4 cups 1% cottage cheese (no additional salt)

Grain (pick one):

3 cups rice
3 cups barley
4 cups oatmeal

Plus:

2.25 cups fruit & veg mix*
2 Tbsp olive oil
1/2 tsp iodized salt
1/2 tsp potassium chloride
2 tsp bonemeal
4 tsp each multivitamin & multimineral**

She's supposed to get one fourth of that at each meal, but it took her too long to eat and she would get frstrated and give up. So now she gets one eighth at each meal and gets a half cup of Nature's Recipe Easy-to-Digest Lamb Meal, Rice & Barley kibble, too. I'd prefer not to feed her the kibble at all, but since the homemade stuff is soft, it just takes her a long time to snarf it out of the bowl, and she doesn't finish it.

We tried salmon as a protein, but not only was that expensive, it was a little too oily for Kaylee's digestive system to handle. So that's out. We're sticking to the poultry and eggs for now. I try to keep at least two different types of meals in the freezer so I can rotate what she's eating to make sure she's getting all her nutrients.

As for cost, it really hasn't been all that expensive. Poultry goes on sale all the time, and three split chicken breasts provide 4 cups of chicken, and a 7-pound bone-in turkey breast provides at least 4.25 cups of turkey. And a dozen eggs, even free-range, are pretty cheap. If it can help keep her healthy, then it's sure as hell cheaper than the vet bills!

I wish I could do this for the other dogs, too (they do get about a tablespoon hidden under their kibble at each meal, just to placate them), but it's pretty time consuming, even for Kaylee, and they'd probably eat even more, since they're both bigger than her. If I didn't work, I'd probably do it - Kaylee seems to be doing really well on it! (Knock on wood!!!)

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NOTE: I am not a dog nutrition expert by any means, and I won't answer questions that you may have about dog nutrition. Go ask your vet or at the very least, go read the book referenced above. This diet is good for Kaylee, but probably won't be right for your dog. Talk to your vet, like I talked to mine, before you start your dog on a homecooked diet.

*Made by cooking and then processing the more easily digested fruits and veggies. I use frozen stuff, mostly, since it's cheaper. Kaylee usually gets 4-5 different veggies, including green beans, yellow wax beans, peas, carrots, sweet potatoes, peaches, apples and strawberries.

**I've forgotten what brand of multivitamin/multimineral I use, but I found it at Whole Foods. It's a liquid and it's in two separate bottles. I'll try to remember to look at the bottle sometime soon. It's called Nature's Answer.

Technorati Tags: dogs, recipes, dog food

Banana Cookies for Pups

Now that the weather is cooling down, I can bake cookies for the pups again without overheating the house. Here's a new recipe that's very pupular. ;)

2 very ripe bananas, mashed
3/4 cup water
1 egg, whisked
2 Tbs. molassas
1 tsp. vanilla
4 cups whole wheat flour

1. Mix all ingredients together. The dough will be very stiff and dry. You will probably need to use your hands.
2. On a lightly floured surface, roll out the dough to 1/4" thick.
3. With a fork, prick the dough all over with a fork (this keeps the dough from getting too puffy).
   
4. Using a pizza cutter or a very sharp knife, cut the dough into 1" peices (I like diamond shapes).
5. Put close, but not touching on parchment-covered cookie sheets.
6. Bake at 350° for 20 minutes, until lightly browned.
7. Remove from the oven and cool completely on cookie sheets (while you're waiting and the oven is on, bake some Pumpkin Dog Cookies or Happy Pup Muffins).
8. When the cookies are completely cool, reduce the oven to 300° and bake for another 30 minutes.
9. Remove from oven, and when cool, feed a few to the pups, then store the rest in an airtight container.

Quick Kaylee update: She seems to feel better for the moment. The lump is gone, she's eating, and she's beating the crap out of Cordy on a fairly regular basis. Hopefully, she'll feel better for more than a few days this time!