Moroccan Tomato Chutney Two Ways

 While I love my original tomato chutney recipe last year I came up with a spin on it I liked even better. I dubbed it Moroccan Tomato Chutney due to the addition of cinnamon, coriander, cardamon and dried apricots. This year I wanted to make it again but could not find where I had written it down. I made up another version which I also like a lot, it has dried figs and slightly different spices.  Of course, as soon as I canned the newer recipe I found the old one. Determined not to lose them this time, here are both recipes, even though tomato season is over. Give them a try next year. 

 

Moroccan Tomato Chutney #1

 

4 lbs. tomatoes stemmed and chopped

¼ cup chopped candied ginger

I cup chopped onions

¾ cup white sugar

¾ cup brown sugar

1 cup rice wine vinegar

½ cup balsamic vinegar

1 Tbsp salt

1 lime with zest and juice

1 tsp cumin seeds

1 tsp cinnamon

1 tsp coriander

½ tsp cardamon

½ tsp red pepper flakes

½ tsp black pepper

½ cup chopped dried apricots

 

Moroccan Tomato Chutney #2

 

4 lbs. tomatoes stemmed and chopped ( no need to peel them)

¼ cup chopped candied ginger

I cup chopped onions

¾ cup white sugar

¾ cup brown sugar

½ cup apple cider vinegar

1 cup white vinegar

1 tsp cumin seeds

2 tsp cinnamon

½ tsp coriander

1 tsp sweet paprika

½ black pepper

½ hot paprika

½ cup chopped dried figs

Juice of one large lemon

 

1) Combine all the ingredients in a heavy nonreactive (stainless steel or enamel) 4-6 quart pot.

2) Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours      until thickened. Stir often as it thickens to prevent scorching. (When I double recipe it took longer to boil down.)
3) Can in half pint jars using a hot water bath for 10 minutes. As always use safe home preserving techniques.

Try it on potatoes, with rice, veggies, on crackers with cream cheese and anything else that passes by your plate !!

Yield is about five half pint jars, depending on how much you cook it down.

 

Vegan Carrot Muffins

I made these vegan muffins recently because my hens have stopped laying and I was too lazy to get eggs at the store. They turned out so well, Genevieve wanted the recipe, so here it is !

They are a delightful addition to breakfast or afternoon tea.

Vegan Carrot Muffins

 

Ingredients

1 cup oat milk

1/3 cup avocado oil

2 tsp. vanilla extract

1 tsp apple cider vinegar

1 ½ cup all purpose flour

3/8 cup nut flour ( almond, or other mix)*

½ cup brown sugar

2 tsp cinnamon

1 tsp ground ginger

½ tsp cardamon ( or 1/4 tsp of cloves)

2 tsp baking powder

½ tsp baking soda

1 tsp salt

1 cup grated carrots

½ cup chopped walnuts

½ cup raisins

* If you don’t have or want to use the nut flour just use all regular flour or some whole wheat pastry flour in it’s place.

 

1)    Preheat oven to 350 F and line the muffin tin with papers, or grease them or use silicon baking cups.

2)    Stir together the milk, oil, vanilla and vinegar in a small bowl

3)    In a large mixing bowl stir together the flours, spices, salt, baking power and soda.

4)    Pour the liquids in the dry stuff and mix gently until combined.

5)    Fold in the carrots, walnuts and raisins.

6)    Divide batter into the muffin tins.

7)    Bake for 22-25 minutes or until the top springs back when touched gently.

8)    Allow to cool before removing from the tins.

 

 

Walnut Butter, why not.

 I love to make my own nut butter using my Champion juicer, I usually use a combination of almond, cashews and peanuts. Awhile back, a friend ask if I could make him some walnut butter. My first reaction was, no, as I have never heard of it or seen it anywhere. Ever the intrepid chef, I did a quick search and found a great recipe that you can make with just a food processor. I have been making it ever since. It's slightly sweet and unctuous, great on cracker or toast, a nice change from the usual nut butters. Walnuts are a great source of Omega 3 fats, antioxidants and vitamins.

Ingredients

1 1/2 cup raw, unsalted walnuts.

1) Preheat oven to 300 F.

2) Line a rimmed cookie sheet or pan with parchment or a silicon baking mat.

3) Place walnuts of the pan and bake for 12 minutes. Be careful not to over bake them.

4) Add the hot nuts to your food process and whiz for 1 minute, scrape down the sides and continue to process until they become runny. It may take a while depending on the size of your food processor. Be patient. Eventually they should turn into a smooth paste. You can add a dash of salt if you like.

5) Store in a jar in the fridge and enjoy.

Chewy Lemon Coconut Squares.

 These bar cookies were one of my mother's favorites when I was a teenager. She would make them for bridge parties and other "ladies" occasions. Yes, it was that era. I LOVED these addictive little squares of wonder. I don't remember her making them just for us...so I would sneak into the fridge at night and shave little bits off each bar so she couldn't tell I had been in there, or so I thought.😂

 I am not sure why I didn't just make them myself. I began baking and cooking in my early teens.

The other day I had a hankering for these cookies and could not find them on this blog. 

Heaven forbid !!! I expect all of my favorites to be recorded here 😉 I had to search deep into some old files on the computer to find the recipe. 

Chewy Lemon Squares

 

Crust ingredients

1 ½ cup flour

½ cup brown sugar

½ cup softened butter

½ teaspoon salt

 

1) Preheat oven to 350 F

2) Cream together in a large mixing bowl the butter and brown sugar.

3) Add the flour and salt, mix until crumbly.

4) Place and pat down evenly into a 9 by 13 inch baking pan.

5) Bake for 20 minutes.

 

Filling ingredients

3 eggs

1 cup brown sugar

2 tablespoons flour

½ teaspoon baking powder

½ teaspoon vanilla extract

1 cup  chopped walnuts

2 cup unsweetened shredded coconut

 

1) While the crust is baking, mix together the eggs and brown sugar.

2) Add the flour, baking powder, and vanilla, mix.

3) Add the walnuts and coconut, mix.

4) When the crust is done baking, pour this mixture over it, gently spreading it to cover.

5) Bake for 20 minutes.

 

Glaze ingredients

1 cup powdered sugar

Juice and zest of one or two lemons

( depending on their size)

 

1) Whisk together the powdered sugar, lemon zest and lemon juice until smooth and free of lumps.

2) Pour over the baked bar while still warm.

3) Allow to cool (or refrigerate) for several hours before cutting into bars.

4) Try not to eat the whole pan in two days.

5) Freeze the remainder after binging half the pan in 2 hours.