As in at home. When I decided to start a cooking blog, my original intention was to post creative recipes I made while away at college. Unfortunately, my fiscal and time limitations didn't allow for that to really come to fruition. So I'm starting my cooking blog now that I'm back home and have access to a nice kitchen and plenty of food. I'm a very happy wannabe chef.
My first post is going to be a bit of a disappointment I think because I didn't take any pictures while I was making it. This is because I made it spur of the movement and the thought of continuing this blog hadn't even occurred to me yet. I'm going to post it anyway, however, because it's really good and sort of healthy. It doesn't look very good, so I'm not going to post any pictures of the left-overs, because it would deter people from making it. Looks can be very deceiving, as this is very good Chutney.
Apple-Rhubarb-Mint Chutney
for about 1 1/2 cups of Chutney for I think 12 servings, if a serving is 2 Tablespoons
6 small/medium stalks of Rhubarb
1 sweet Apple
2 Tbsp Red Wine
1 tsp Lime Juice
2 Tbsp water
6 leaves of fresh Mint
2 tsp Honey
1 tsp Chives
1 tsp Almond Extract
1/2 tsp Cinnamon
1/2 tsp Thyme
1/2 tsp Ginger
2 Tbsp Splenda
1/2 tsp Cornstarch
1/4 cup Pecans
1. Start by chopping up the Rhubarb and Apple and then get them in a saucepan with the wine, lime juice, and water so they can start to heat up over a low heat.
2. Add in all the spices and feel free to adjust to taste. I just threw in whatever I thought might taste good as things occurred to me.
3. Once it starts to simmer, stir in the splenda (or sugar) and the cornstarch. Let simmer until the rhubarb has cooked down into a mush and the apples are very tender.
4. Add in the pecans and allow to cook for a few minutes, stirring very frequently over low heat.
5. Enjoy on toast, english muffins, ice cream, whatever floats your boat.
It's got a really nice sweetly-tart flavor that lends itself to a lot of possibilities. Just don't allow yourself to eat a spoonful of it. I know from experience that that does not end well.
On the up-swing, however, it's only 37 calories for about 2 Tablespoons according to my estimations, which may or may not be totally accurate but should be close. I'm also not entirely sure of my proportions for the liquids, since I didn't measure anything when I made it. Not very good for something I want to post about, but maybe you could just put in half the amount of wine and water and add more if it's too dry. Or just have runny chutney. It wouldn't be the end of the world.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment