#Green Apple Chutney Recipe

[ahedderick]

Thinning

   During the week when we were picking raspberries I found that the fruit trees high up on the ridge (unlike the ones in the valley) set way, WAY too many fruit this spring. Enough to break branches. Time to thin them out.

   This morning, after a slow and groggy start to the day, K and I put the dogs in the truck and bumped our way up the cell tower road to the small orchard my father planted there. We removed unripe, half-sized apples and peaches. Hundreds of them. The branches were bent down and I felt acute tree-guilt. I could have done this in May if I’d known they were so overburdened. Trees at lower elevations were affected by the spring cold snap, and have very little fruit this year.

   We got at least enough off them to prevent breakage. I hope. We also took a bucket of the green apples home. It’s possible to use green fruit in various recipes (especially if you are Appalachian or just trying to stretch your food budget as far as possible). Green apples can make applesauce, pie, or chutney; it just needs more sugar added than if you use ripe apples.  ( a LOT more)

   I will use the liquid I poured off the apples after they cooked to add to jelly recipes, tea or sweeter juice. Using a food mill to turn the apple chunks into applesauce results in very smooth applesauce. I prefer chunky, but this is ok. The chickens got chopped apples, and Hero and Nutmeg will get a good share as well.

[remembertoeat]

Dinner Recipe: Salmon and Vegetables

TIME: ★★★✰

PRICE: ★★✰✰

EASE: ★★★✰

CLEANUP: ★★★✰

There is a WIDE scope to salmon and veg recipes. Salmon, at least where we are, is a little on the pricier side, but we love it and the doc said it was good for our eyes so we ran with that as an excuse, LOL!

We are constantly looking for a variety of ways to cook and dress salmon. I believe these recipes would generally work for both frozen and fresh fillets, with some minor modifying.

It's a super quick thing to serve these with a handful of salad greens, but our go-to is broccoli! I made a short blurb on how we like to prepare broccoli in a tasty way! The different recipes could range between 20-40 minutes, depending on which one you're making!

Cast Iron Salmon (DishNTheKitchen)

Crispy Honey Orange Glaze Salmon (CafeDelights)

Salmon with Apple Fig Chutney (WhatJewWannaEat)

Lemon Basil Pesto Salmon (JarOfLemons)

I don't have photos of these recipes but I have made them and they're very tasty!

Brown Sugar Soysauce Salmon (Key to My Lime) This is one of our go-to salmon recipes! Very classic and tasty!

Parmesean Crusted Salmon (Cooking Classy) Recently made this and it was a really nice change of pace with texture and flavor! Highly recommend it if you like parm!

We also enjoy making Salmon Bowls. Just dig up some veg we have lying around and serve it with salmon over rice. Below we had avocados, mukimame, cucumbers,carrots, and mandarin oranges over rice with some orange glaze salmon!

[fab-food-4-all]

Easy Green Tomato Chutney

This utterly delicious, Easy Green Tomato Chutney recipe makes using up your remaining unripe tomatoes a breeze! The inclusion of dried figs and cooking apples introduces a delightful sweetness to balance the tartness of green tomatoes and vinegar, while a medley of spices imparts a subtle, warming flavour. Best of all, this chutney is ready to enjoy right away! Introduction When the sunny…

[miisinternational]

Salad Packs A Health Punch

Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They’re fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple, thinly sliced

1 cucumber, sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce’s Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce’s Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325

300 Vegan/Plant Based Recipe Cook Book

[darsa81]

Sprouts Salad

Sprouts Salad

Sprouts salad made with Darsa organics mung bean sprouts, fresh veggies, herbs and lemon. This 10 minutes super quick protein packed and delicious plant based sprouts salad is nothing less than a power house of nutrition. It is refreshing, juicy and has lots of flavor & crunch. If you love making nourishing dishes that are super easy and delicious this sprouts salad is going to be your best friend! It is loaded with nutrient-dense foods that are very good for our body. More importantly this sprouts salad is vegan and gluten-free.

Prep: 5 mins | Cook: 1 mins | Total: 5 mins | Servings: 1

A sprouts salad can be made with many kinds of sprouts like Darsa organics mung bean sprouts, alfalfa sprouts, moth bean sprouts, horse gram, Darsa Organics whole masoor (red lentils) and black chickpea(kala chana) sprouts. In this post I show how to make the sprouts salad with mung beans.If you want to make this salad with other kind of sprouts, read my pro tips section below where I detail the process.

My Recipe

My recipe to make sprouts salad uses raw homemade mung bean sprouts, onions,tomatoes, carrots, cucumber, green chilies (or black pepper), little fresh ginger, lemonjuice and coriander leaves. To finish off sometimes I add a handful of cornflakes orroasted homemade Poha chivda, for an added crunch. This is totally optional but you willlove that if you are too bored with the basic version. On occasions I also add some chaat masala or fresh grated coconut. Even more, a lot oftimes I have made a sprouts chaat too with sweet Tararind chutney and Green Chutney.  . It tastes amazing!

Ingredients

(US cup = 240ml )

3/2 cup Darsa Organics Whole Moong Dal for Sprouts

(sprouted green gram)

1 table spoon onions fine chopped

1small tomato fine chopped

¼ cup cucumber finely chopped

1small carrot chopped or grated

1small green chili (deseeded & chopped) or crushed black pepper

2 table spoons coriander leaves or celery chopped finely salt as needed

1table spoon lemon juice or 1 tsp apple cider

¼ teaspoon chaat masala for flavor (optional)

½ cup cornflakes or wheat flakes (optional)

1table spoon coconut fresh, grated or finely chopped

¼ inch ginger grated (helps in digestion)

2 to 4 fresh mint leaves fine chopped (optional, aids digestion)

Preparation

Rinse the store bought sprouts. Bring 2 cups water to a rolling boil and add the sprouts. Turn off the stove and mix well.Drain them to a colander and rinse with 2 cups of drinking water, not tap water.Shake the colander well and let them drain fully until you prepare the rest.

Rinse all the vegetables, herbs, ginger (optional) and green chilli. Peel the carrotsand ginger Grate them.

Fine chop onions, tomatoes, cucumber, coriander leaves and green chilli. Cut thelemon.

How to Make Sprouts Salad To a large mixing bowl.

add the sprouts. Make sure there is no excess moisture.Add the prepared vegetables, ginger, green chilies and coriander leaves.

13/17 Sprinkle salt and lemon juice Toss them well.

Transfer to serving bowl and top with cornflakes or roasted poha chivda

If you want you may sprinkle chaat masala andblack pepper.

If you want you can also add chopped mint leaves and fresh coconut. Serve sprouts salad immediately.

Notes

To use other kinds of sprouts, cook them until tender. Cool and use in the recipe. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above therecipe card.

[productdisplay]

Juice Up Your Life: Unveiling the Best Juicer Mixer Grinder Models of 2024

In today's bustling world, where time is of the essence, kitchen appliances play a crucial role in simplifying our daily chores. Among the most versatile and time-saving devices are juicers, mixers, and juicer mixer grinders. Whether you're a culinary enthusiast or a busy professional, having the right appliance can make all the difference in your kitchen routine.

Let's delve into each of these appliances individually:

Juicers: Juicers mixer are dedicated appliances designed to extract juice from fruits and vegetables. They come in various types, including centrifugal juicers, masticating juicers, and citrus juicers. Centrifugal juicers work by spinning at high speeds to separate the juice from the pulp, making them ideal for hard fruits and vegetables like apples and carrots. Masticating juicers, on the other hand, use a slow, grinding motion to extract juice, preserving more nutrients and enzymes, making them suitable for leafy greens and soft fruits. Citrus juicers are specifically for extracting juice from citrus fruits like oranges and lemons.

Mixers: Mixers are versatile appliances used for mixing, beating, whipping, and kneading ingredients. They come with various attachments like dough hooks, beaters, and whisk attachments, allowing you to prepare a wide range of recipes with ease. Stand mixers are popular for their hands-free operation and powerful motors, while hand mixers offer portability and convenience.

Juicer Mixer Grinders: Juicer mixer grinder combine the functionalities of both juicers and mixers, offering a comprehensive solution for your kitchen needs. These appliances come with multiple jars for juicing, grinding, and blending, making them perfect for preparing everything from fresh juices and smoothies to masalas and chutneys. With features like multiple speed settings and powerful motors, juicer mixer grinders provide versatility and efficiency in one compact unit.

When choosing the right appliance for your kitchen, consider factors such as your cooking habits, the types of recipes you frequently prepare, and the available countertop space. If you enjoy fresh juices and smoothies daily, a juicer or juicer mixer grinder would be a worthwhile investment. For baking enthusiasts and those who love experimenting with different recipes, a mixer would be a valuable addition to your kitchen arsenal.

In conclusion, juicers, mixers, and juicer mixer machine are indispensable tools that can streamline your cooking process and elevate your culinary creations. By understanding the features and functionalities of each appliance, you can make an informed decision that best suits your needs and preferences. So why wait? Invest in the right appliance today and take your culinary adventures to new heights!

[cutepalefeelings]

Chutney Homemade Jam Recipe

Green Chilli Peppers, Brown Sugar, Salt, Cinnamon, Apple Cider Vinegar, Ground Cloves, Ginger, Red Bell Pepper, Tomatoes, Onion. This homemade chutney jam is a sweet and spicy condiment that goes well with cheese, crackers, sandwiches, and Indian dishes. This jam has a bright and flavorful taste thanks to the combination of ripe tomatoes, onions, red bell pepper, and green chilli peppers. It's simple to make and keeps in the fridge for several weeks.

[mr880fan]

Seven Ideas For Coping With Abundance – Godspacelight

415 by Christine Sine In Tuesday’s letter, I mentioned how overwhelming the harvest can be. We talked about this at our community meeting and asked ourselves: How do we cope and what do we learn along the way?  Part of what occurred to me is that it is often harder to handle abundance than it is to handle scarcity. Take the processing of so much fruit for example. At first, I got excited about drying, freezing, canning, and making some of my favorite recipes – olive/dried tomato tapenade and roasted tomato marinara sauce, green tomato chutney, apple cake and of course eating fresh salads, and tomato sandwiches, and fresh delicious apples and pears with every meal. At first, it is wonderful and the flavors dancing on our tongues fill us with childlike delight. By the end of the season, however, we tend to take these flavors for granted and the niggle at the back of our minds says – not tomatoes again, not apples again. A little like the children of Israel in the desert confronted with the abundance of manna each day, we want variety. It’s not just the processing either. Even the picking of fruit and vegetables can be an overwhelming task at times. What I wonder is the harvest in God’s garden that overwhelms us because it is ready to be picked but we have not thought to ask for harvesters to help us or not planned how to cope with the harvest. It seems that there are many harvests in God’s garden that can overwhelm us.  The fruit in God’s garden is incredibly diverse, and all of it needs a multitude of harvesters.  Some of us would immediately think of the need for evangelists to go out and share the good news of the gospel.  Others would think of the need to find harvesters to help the poor, care for the sick, and set the oppressed free. It is one thing to bring fruit to maturity, it is another to bring in the full harvest whether it be in the garden or in God’s world without letting it go to seed or rot.   So the question is how and where do we find the harvesters we need?  To be honest I am not sure of all the answers and many of us feel that we never have enough help.  But I am convinced that though I don’t have all the answers, I do know that unless we ask we will never get any help at all.  So here are some suggestions: 1. Identify where you need harvesters – I became very aware of this over the summer when I felt I was drowning under a workload that I could not cope with.  We asked ourselves the question what do we want to accomplish in the next year and who do we need to help us accomplish it?  Jesus rarely worked alone.  He was constantly together with his disciples – his harvesters in a field of plenty. Gardening and especially harvesting, is far more fun when we do it together with a community of people who share not only the work but also the harvest. Jesus tells us in Matthew 9:37,38 that  “The harvest is great, but the workers are few. So pray to the Lord who is in charge of the harvest; ask him to send more workers into his fields.” We often interpret this to mean that people are unwilling to get out and help – as I processed my mountain of tomatoes and apples today with the help of family and friends, I wondered if it should instead be interpreted as a prayer for community, a reminder that harvesting is meant to be done together.  2. Be specific when you ask for help. Sometimes when I ask for help I can be rather vague. I am learning more and more however that once we ask ourselves who we need we then need job descriptions. Even garden helpers feel better when they know what is expected of them, and what they can hope to learn through the experience. What is the benefit for our helpers is a question we rarely ask ourselves yet it should be at the top of the list 3. Get the word out – I am not always good in this area, and part of my overwhelmed feeling this summer was that we did not recruit helpers beyond our small community. Getting the word out about our needs is always challenging but I suggest starting with friends, community members, and neighbors.  Those that are closest to us will usually respond the fastest and the most enthusiastically whether it be for help with a physical harvest or a spiritual one. 4. Share the harvesters and the harvest.  A couple of years ago I went raspberry picking with some friends.  At the end of the day, we talked about what we learned.  One person mentioned that she found it very hard to leave ripe fruit on the vines and felt she had not done an adequate job unless she harvested every berry in sight.  Then she remembered that she was not the only harvester in the raspberry field that day and it suddenly occurred to her that she should leave some of the harvest for those who would come behind her. Part of what I love about an abundant garden harvest is that it must be shared or it goes bad. God intends us to be generous towards others. An abundant harvest is a wonderful reminder to me that God intends us to be generous with all the resources that we are provided with. How often do we feel overwhelmed by the abundance around us because we think it is just for us?  Remember you are not the only one called to preach or heal or set people free.  Pick only what you are meant to carry, only what you can reasonably consume, and only what will not go bad because you have tried to gather too much. In Luke 12:16-20, Jesus tells the story of the rich farmer who responds to his abundant harvest by building bigger barns for himself.  Jesus calls him a fool and he was a fool in so many ways, not just because he was greedy and wanted to become richer, but also because he missed the incredible joy of community and of generosity.  5. Pray – As Jesus reminds us we will never see harvesters without prayer.  And that again has been my experience this summer.  Almost before we ask God often prepares an answer. 6. Get creative. Abundance always forces us to be creative. It encourages us to think of new ways to use the harvest that has so lavishly been provided. Such creativity draws us closer to our creative God who constantly imagines new things to create and new ways to do things. Creativity keeps us flexible. It stops us from stagnating and encourages us to grow. 7. Community, creativity, and generosity are intertwined where abundance is concerned. It is wonderful to watch how when people come together to bring in an abundant harvest, new ideas and recipes are created, food, fun, and fellowship are shared and generosity seems to grow and overflow. That’s part of the reason we created the Godspacelight Community Cookbook, which many of my favorite recipes appear in.

Imagine what you could do with the abundant harvests God lavishes upon your life – they may not be tomatoes, perhaps they are friends or finances. We would love you to share your creative ideas with us and with others. What are your favorite recipes, ideas, ministry opportunities, and creative arts that have come out of the abundance in your life? Today’s post is adapted from Tips for Coping With Abundance  Note: Many of the recipes I use each year are in our Godspacelight Community Cookbook If you don’t already have a copy this might be a good time to add it to your collection. Your purchase of this book through Amazon helps to support the work of Godspacelight. Related Source link Read the full article

[marcosfrackles]

Chutney Homemade Jam Recipe

Green Chilli Peppers, Brown Sugar, Salt, Cinnamon, Apple Cider Vinegar, Ground Cloves, Ginger, Red Bell Pepper, Tomatoes, Onion. This homemade chutney jam is a sweet and spicy condiment that goes well with cheese, crackers, sandwiches, and Indian dishes. This jam has a bright and flavorful taste thanks to the combination of ripe tomatoes, onions, red bell pepper, and green chilli peppers. It's simple to make and keeps in the fridge for several weeks.

[tsumoris]

Charcuterie Recipe - Chutney, Artisan Bread, Grapes and Olives Charcuterie

This Charcuterie with Chutney, Artisan Bread, Grapes, and Olives is ideal for any occasion. The sweet and savoury chutney complements the crusty artisan bread perfectly, while the grapes and olives add a refreshing touch. It's simple to make and will surely impress your guests. Made with Charcuterie Recipes, Charcuterie Recipe, Brown Sugar, Seedless Grapes, Apple Cider Vinegar, Black Olives, Ground Cinnamon, Green Olives, Raisins, Ground Cloves, Tomatoes, Salt, Onion, Salt, Ginger, All-Purpose Flour, Active Dry Yeast.

[quandovocemoranorio]

Recipe for Chutney Homemade Jam

Made with Green Chilli Peppers, Brown Sugar, Salt, Cinnamon, Apple Cider Vinegar, Ground Cloves, Ginger, Red Bell Pepper, Tomatoes, Onion. This homemade chutney jam is a sweet and spicy condiment that goes well with cheese, crackers, sandwiches, and Indian dishes. This jam has a bright and flavorful taste thanks to the combination of ripe tomatoes, onions, red bell pepper, and green chilli peppers. It's simple to make and keeps in the fridge for several weeks.

[healthywaysfitness]

The tomato is an incredibly versatile and popular fruit, enjoyed around the world. Its origins are steeped in history, and it offers a wide variety of health benefits. There are many varieties and ways to prepare tomatoes, making them a colorful and nutritious addition to any meal. Read on to learn more about the tomato and how to enjoy it. Origins of the Tomato The tomato is native to the Americas and was first cultivated by the Aztecs and Incas in the Andes mountains. It was later introduced to Europe via Spanish explorers in the 16th century. The tomato has since become one of the most popular vegetables in the world, enjoyed in many different cultures and cuisines. Nutritional Benefits Tomatoes are packed with vitamins and minerals, including vitamin C, vitamin A, and potassium. They are also high in fiber and low in calories, making them a great addition to any healthy diet. Tomatoes also contain lycopene, a natural antioxidant that has been linked to a variety of health benefits. The Best Of Tomato is what it nourishes our body System with. Varieties of Tomatoes There are many different varieties of tomatoes, from the classic beefsteak to the smaller cherry tomatoes. Heirloom tomatoes are becoming increasingly popular, with their unique shapes and flavors. Tomatoes can also be found in a variety of colors, from the traditional red to yellow, green, and purple. Growing Tomatoes Growing tomatoes can be a rewarding experience, as they are easy to grow and can be harvested in a relatively short time. Tomatoes need full sun and well-drained soil to thrive, and should be planted in the spring after the last frost. They can be grown in containers or in the ground, and should be watered regularly. Storing Tomatoes They should be stored at room temperature, away from direct sunlight. They can be stored in a paper bag or in the refrigerator, but should not be stored in plastic as this can cause them to spoil quickly. Tomatoes should be used within a few days of purchase for the best flavor and texture. Preparing Tomatoes Tomatoes can be enjoyed raw or cooked, and there are many ways to prepare them. They can be sliced, diced, or pureed, and can be added to a variety of dishes. Tomatoes can also be roasted, grilled, or fried for a delicious flavor. Tomato Recipes Variety of recipes, from the classic tomato soup to pasta dishes, salads, and sandwiches use tomato as one of the ingredients. They can be added to chili, casseroles, and curries, or enjoyed in a variety of sauces. Tomato in Salads They are a popular addition to salads, adding a burst of flavor and color. They can be added to a traditional green salad, or used as the star of a tomato-based salad. Additionaly they are a great addition to grain and bean salads. Tomato Sauces Tomatoes are a key ingredient in many sauces, from the classic marinara to the more complex Bolognese. Tomatoes can also be used to make salsas, chutneys, and pestos. Fun Facts about Tomatoes They are actually a type of fruit, though they are often used as a vegetable. Tomatoes are also known as “love apples” due to their heart-shaped form. Tomatoes are the most popular vegetable in the United States, and are used in many dishes around the world. It is an incredibly versatile and nutritious fruit, enjoyed around the world. With its long history and many varieties, there are endless ways to enjoy tomatoes. From salads to sauces, tomatoes can be used in a variety of dishes to add flavor and nutrition.

[teamjenitics]

Recipe for Chutney, Artisan Bread, Grapes and Olives Charcuterie

Made with Charcuterie Recipes, Charcuterie Recipe, Brown Sugar, Seedless Grapes, Apple Cider Vinegar, Black Olives, Ground Cinnamon, Green Olives, Raisins, Ground Cloves, Tomatoes, Salt, Onion, Salt, Ginger, All-Purpose Flour, Active Dry Yeast. This Charcuterie with Chutney, Artisan Bread, Grapes, and Olives is ideal for any occasion. The sweet and savoury chutney complements the crusty artisan bread perfectly, while the grapes and olives add a refreshing touch. It's simple to make and will surely impress your guests.

[mihesoofficial]

From Sweet to Savory: Healthy Ways to Upgrade Your Oatmeal Game.

Did you know that Oatmeal is considered as of the healthiest breakfast options available?

Well, it is true. Oatmeal is packed with fiber, protein, and essential vitamins and minerals, making it the perfect way to start your day on a healthy note. But let's face it, many people find oatmeal to be bland and unappetizing. 

Fortunately, there are many ways to make oatmeal both healthy and delicious! In this blog post, we'll explore three different ways to make perfect savory, sweet, and healthy oatmeal using cooked instant oats, overnight oats, and savory oats.

Cooked Instant Oats: Comfy, cozy, and always a good idea!

Instant oats are a popular choice for those who want a quick and easy breakfast option. However, they often lack flavor and can be quite bland. To make them more exciting, try adding some sweet or savory toppings.

For sweet oatmeal, try adding some fresh fruit, such as bananas, berries, or sliced apples. You can also add a drizzle of honey or maple syrup for extra sweetness. For a savory option, try adding some diced tomatoes, spinach, and a sprinkle of cheese. You can add some cooked bacon or sausage for added protein.

Overnight Oats: For all the real grainiacs!

Overnight oats are a unique and delicious way to enjoy oatmeal. They are easy to make and require no cooking, making them a great option for busy mornings. To make overnight oats, simply mix together some rolled oats, milk, and your favorite toppings in a jar or bowl, and let it sit in the fridge overnight. If you're looking to boost your protein intake, add some Greek yogurt or protein powder to your oats. Try adding some sliced bananas, berries, or a dollop of peanut butter for a sweet overnight oats recipe. Add some chia seeds or flax seeds for extra fiber and protein. 

The possibilities are endless with overnight oats, so get creative and make it your own.

Savory Oats: because sometimes a bowl of sugar and carbs just doesn't cut it.

Savory oats are a delicious and healthy way to enjoy instant oats for lunch or dinner. They are a great option for those who prefer savory foods over sweet ones. 

For delicious savory oatmeal, try adding some sautéed mushrooms, diced onions, and a sprinkle of Parmesan cheese. You can also add some cooked chicken or shrimp for added protein. For an Indian-inspired option, try adding some cumin seeds, turmeric powder, diced tomatoes, green chilies, and coriander leaves to give it a spicy kick. Serve it with a dollop of yogurt and a drizzle of mint chutney for an authentic Indian flavor.

Key takeaways.

Incorporating just a single serving of instant oats into your daily diet can significantly improve your overall health.

Similarly, overnight oats are an incredibly nutritious breakfast option that can be both delicious and easy to prepare with a little bit of creativity and experimentation, you can turn oatmeal into a one-of-a-kind breakfast that is both delicious and nutritious.

So why not try out these three different oatmeal recipes and make them a part of your daily routine? 

[najia-cooks]

[ID: A brown loaf on a large plate. The top layer of the loaf is a deeper, richer brown color; the loaf is garnished with minced orange peel and a slice of blood orange. End ID.]

Lentil and mushroom loaf with apple stuffing and onion-orange chutney

This sweet-savory loaf is perfect for anyone looking for a homemade vegetarian centerpiece for the Christmas table. The depth of crimini mushrooms, mixed lentils, and soy sauce is paired with a subtly sweet apple-and-fennel filling and topped with a chutney of caramelized onion, chili, and orange zest.

This loaf is moist and flavorful enough with the addition of the chutney to be eaten without a sauce; it would also work well paired with a mushroom gravy or a cranberry sauce.

Recipe under the cut!

Patreon | Tip jar

Serves 4-8, depending on your sides.

INGREDIENTS:

For the loaf:

1/2 yellow onion, diced

2 cloves garlic, crushed and chopped

1 Tbsp olive oil

1 tsp black pepper

1/2 tsp ground coriander

2 tsp herbes de Provence

1/2 cup (90g) dried red lentils

1/2 cup (90g) dried green lentils

2 1/2 cups vegetarian 'beef' broth from concentrate (or vegetable stock), divided

3 cups (230g) diced crimini mushrooms

3 Tbsp chia seeds, ground and mixed with 1 Tbsp water

1/2 cup (60g) flour or besan (gram flour)

1 cup (105g) breadcrumbs

1/4 cup (40g) chopped dried cranberries, soaked

1/4 cup (40g) chopped dried apricots, soaked

1 tsp salt, or to taste (if your broth is salted, you may need less)

1 Tbsp fresh thyme, chopped

1/2 Tbsp soy sauce

1/2 Tbsp vegetarian oyster sauce (or substitute more soy sauce)

For the apple stuffing:

2 baking apples, cored and diced

1/2 yellow onion

1 Tbsp non-dairy margarine

1/2 tsp fennel seeds, or 1/2 tsp ground fennel

1/2 tsp coriander seeds, or 1/2 tsp ground coriander

1/4 tsp black peppercorns, toasted and ground

Pinch ground cinnamon

1 whole clove, toasted and ground, or pinch ground cloves

2 tsp herbes de provence

Large pinch salt

1/2 tsp sugar

For the onion chutney:

450g (3 medium) yellow onions, finely sliced

2 Tbsp non-dairy margarine

1 red chili, diced

1/2 tsp yellow mustard seeds, toasted and ground

1/2 freshly grated nutmeg, or 1/4 tsp ground nutmeg

4 whole cloves, toasted and ground, or 1/4 tsp ground cloves

1 green cardamom pod (elaichi), toasted and ground

1/4 tsp black peppercorns, toasted and ground, or 1/4 tsp ground black pepper

5 Tbsp jaggery (or substitutive dark brown sugar)

1/2 tsp salt

Zest of one orange (2 tsp)

INSTRUCTIONS:

For the loaf:

1. Soak dried cranberries and apricots in warm water for about half an hour until partially reconstituted. Grind chia seeds in a blender or mortar and pestle and soak them in 1 Tbsp water in a small bowl. Dice mushrooms, or pulse them in a food processor.

2. Meanwhile, heat 1 Tbsp olive oil in a large pot on medium high. Add bay leaf and fry 30 seconds. Sauté garlic and onion for 3-5 minutes, until onion is translucent.

3. Add black pepper, coriander, and herbes de Provence (or other dried herbs) and allow to bloom in the oil, about 30 seconds.

4. Add brown lentils and toast for two minutes. Add 1 1/4 cup broth or stock and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.

5. Add red lentils and the remaining broth and cook, covered, for 10-15 minutes until all lentils are tender and a bit mushy. Add more stock as necessary if it is all absorbed before the lentils are cooked. At the end of the cooking time, uncover the pot and allow any additional broth to cook down.

6. Meanwhile, in a large pan, sauté mushrooms and a pinch of salt in a bit of olive oil on medium to reduce (until they release their water and this water evaporates).

7. Mash about half of the lentils with a fork or an immersion blender. Add all loaf ingredients to a large bowl and knead to combine.

For the stuffing:

1. Heat margarine in a large pan on medium-high. Add whole spices (if using) and fry until a shade darker. Add onion and cook for 3-5 minutes until translucent.

2. Reduce heat to medium. Add ground spices and herbes de Provence and bloom for 30 seconds.

3. Add apples, salt, and sugar and cook until apples are tender and liquid is reduced.

For the chutney:

1. Melt margarine in a large pan. Cook onions and chili on low for 25-30 minutes until onions are softened and reduced.

2. Add remaining ingredients and increase the heat to medium. Cook another 5 minutes, until well-combined and thick.

To assemble:

1. Line a 2 pound (8.5 x 4.5", or 21 x 11,5 cm) loaf tin with parchment paper. Spread the onion chutney in an even layer across the bottom of the tin.

2. Fill the tin with about half of the loaf mixture. Lay apple stuffing in a line lengthwise down the center of the loaf, then top it with the remaining loaf mixture.

3. Bake at 400 F, covered with aluminum foil, for 35 minutes. Remove the foil and cook for another 10-15 minutes, until set. Allow to cool slightly.

4. Tip out of the loaf tin onto a serving plate and serve hot.

[apatosaurus]

So, I have green cherry tomatoes. They might ripen eventually in a paper bag, but I have plenty of ripe tomatoes, and I need the counter space more than I need to wait for them to ripen. I can practice making something with them, knowing I’ll have more at the end of the season.

Last year I made green tomato and apple chutney, which was fine but it used more apples than tomatoes and we didn’t eat all of it (I think I made two jars). So I could make a smaller batch of chutney.

I have a recipe for making fridge pickles out of green tomatoes, but I don’t think we would eat 41 pickled cherry tomatoes in three weeks.

I think I can roast green tomatoes along with tomatillos and mix them together for salsa verde, but I suspect true salsa aficionados would advise against that. Also I would need to go to the farmer’s market for tomatillos.

Any other thoughts?