Tag Archives: Clean Eating Magazine

Pear and Cardamom Chutney

See ya later, summer!

My house is filled with the aromas of fall, and I love it! 

Thanks to Clean Eating Magazine, I’ve found an absolutely mouthwatering way to use the pears that were sitting on my counter this morning. Baby food was their intended fate, but it never hurts to teach the baby to share early, right?

So, half the pears went into the oven to roast with a little cinnamon, to be put through the food mill later. One thing happily checked off the to-do list…

The rest of my pears were dedicated to a new recipe that caught my eye and piqued my interest. Pears and cardamom are, hands down, two of my favorite things on Earth.  The minute I saw this recipe in CE’s article on easy homemade condiments, I was all over it.

Pear and Cardamom Chutney

Ingredients:

  • 6 firm, slightly under-ripe pears (Anjou, Bartlett or Bosc) peeled, cored and diced, about 4 cups
  • 1/2 medium sweet onion, peeled and diced (about 1 cup)
  • 1 piece fresh ginger (1/2 inch cube) peeled and minced
  • 1/3 cup orange juice
  • 1/2 cup apple cider vinegar
  • 1/4 cup raw honey
  • 1/4 tsp cardamom, ground
  • 1/4 tsp cinnamon, ground
  • sea salt and freshly ground black pepper, to taste

Instructions:

Pour all ingredients, except salt and pepper, into a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally, until little liquid remains (allow to reduce to about 1/4 inch liquid in pan.) Remove from heat, season with salt and pepper and let cool for 10 minutes at room temperature.

Transfer chutney to a resealable container, cover and refrigerate for up to 1 week. Chutney can be used right away, but for best flavor, refrigerate for at least one hour prior to serving.

(Bonus: only 39 calories and 7 grams of sugar per 2 T serving, according to Clean Eating Magazine’s nutritionals. Nice!)

If I lived in a cartoon, I would definitely have floated mid-air for a second on the wafting aroma! As the kitchen filled with the scent, I felt like I was wrapped up in a big cardamom afghan! :D 

I wasn’t sure how this would taste, what with the sweet pears, cinnamon and…onion? But let me assure you, the balance between the pears, honey, vinegar and onion was perfection, and just different enough to be interesting. 

This chutney would pair fabulously with fish, but I really want to try it will chicken or turkey, or maybe on a pork chop (but we don’t eat pork very often.) The possibilities are endless. The plan for this jar is to serve it with some roasted chicken tomorrow night, or, if life with baby gets too nuts (as it often does), it may find itself nestled into a simple wrap.

That’s the plan, at least (if the jar lasts that long… ;) )

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Have you ever made a chutney? What’s your favorite, and how do you serve it? 

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Filed under Recipes & Food

Clean Apple Slaw

It may be late summer, but the potluck get-togethers are still going strong (my husband has a BIG family…)

So, again, I was stumped as to what to bring…but only until I picked up the Sept/Oct issue of  Clean Eating Magazine, my latest favorite reading material! Clean Eating is a wealth of simple, fresh recipes you can really feel good about because they all focus on the consumption of food in its most natural state. Perfect for foodies and greenies alike!

This recipe is for Clean Eating’s Apple Slaw, with a few modifications made by yours truly, noted in bold…

(Nursing mommies proceed with caution! Cabbage has been known to cause tummy distress in little nurslings. We’ve don’t seem to have any trouble, but it’s a good tidbit for mommies to keep in mind, just in case baby shows signs of sensitivity…)

Apple Slaw

Slaw mix:

  • 1 1/2 small cabbages (about 7 cups)
  • 3 large carrots (about 1 cup)
  • 1 Granny Smith apple
  • 1 Braeburn apple
  • 1/4 cup fresh Italian parsley, chopped
  • 2 T walnuts, chopped
  • My addition: 1 handful dried cranberries and some extra walnuts

For ease of preparation, I opted to shred all veggies in my food processor.

Dressing: 

  • 1/4 cup apple cider venegar
  • 1 T Dijon mustard
  • 1 T olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • My addition: approx. 1/8 cup honey, and a little extra vinegar, mustard and oil to increase yield of dressing 

Whisk all ingredients together in a small bowl; pour over slaw. Top with walnuts, cover and chill for at least 30 minutes before serving.

Delicious, with a nice bite… and really pretty, too! Everyone seemed to like it, especially me! (And it gave me an evil pleasure to serve something fresh and healthy alongside the fried chicken…. :twisted: ) I was wishing I had served it in the pretty pink casserole dish that didn’t sell at our yard sale yesterday, but I didn’t think of it in time. Would’ve made a pretty photo…

Oops…I almost forgot! Happy anniversary to me …and the hubs, of course! That’s right…it was exactly 2 years ago (yesterday) that I married the man I fell in love with nearly 20 years ago. Can you believe it? My first love. It’s weird how things have a way of just working out the way they’re supposed to, isn’t it?

Yup…we celebrated at the family reunion. It was not the most romantic day of my life, but there was some pretty cute entertainment! That’s my boy with his little cousin…

It was a low-key anniversary, but that’s OK, because we’ve booked our tickets to the first annual Mother Earth News Fair in September! Thanks to my father-in-law for the generous anniversary gift of a fun family weekend away! It will be our first since we’ve been married, and I can’t think of a better way to spend it attending sustainable living workshops, learning from true food artisans, and “participating in the revival of real food!” 

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There are so many kinds of “slaw” out there…what’s your favorite?

Have you ever attended an event that supports the idea of “Real Food”? Where was it? 

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Filed under Recipes & Food, The Everyday