sweet spicy tangy persimmon chutney

 

This is the second time I've made persimmon chutney for Thanksgiving week but the first time I've blogged it. Really, it's just wonderful, and it helps when your friend gives you a bag of homegrown persimmons from her allotment! 

This comes from Allrecipes, but I've changed it just slightly. (For instance, do NOT add as much apple cider vinegar as the original recipe calls for. I found the amounts listed below to be fine.)

It's not hard work, but give yourself some time to chop everything and simmer it, then to let it cool before you refrigerate the jars-ful. 

You'll need:

• 4 persimmons, peeled and chopped
• 1 apple, peeled and chopped
• 1 cup chopped onion (about one small onion)
• 1 cup apple cider vinegar
• 3/4 cup white or brown sugar (I used brown)
• 1 cup raisins (golden if you can get them, or regular if you can't)
• 1/4 cup lemon juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• 1/2 to 1 teaspoon hot garam masala powder (instead of the chilis and cloves originally called for)

Do this:

Combine everything except the persimmons and simmer till thick. Keep stirring! Then add the persimmons and simmer till they're soft. 

Everything should be tangy, thick, sweet, and spicy. Refrigerate it after it's cooled. 

Serve with chicken, turkey, or ham, and I bet it would be good with cheese too (no dairy for me). 

gluten-free dairy-free chicken potato quiche

This was from a random video on Facebook, so I'm sorry that I can't share the origin story with you. Anyway, I'm sure you want to jump right to the recipe! This is my Mamatouille-d version.

You'll need:

• 2 chicken breasts, chopped into bite-sized pieces
• salt and pepper
• dairy-free shredded cheese
• 1/2 onion, chopped
• a couple Japanese piman (green peppers), chopped
• tomato paste to taste
• dried or fresh parsley
• paprika
• turmeric
• thyme
• powdered coriander
• 3 eggs
• dairy-free milk or cream
• peeled and chopped potatoes (4 Japanese small ones)

Do this:

Line a deep pie pan with baking paper. 

Make mashed potatoes, but not too soft or milky. 

Mash them into the bottom of the pan and cover with shredded cheese.

In a frying pan, cook the chicken in some oil with the onion, green peppers, tomato paste, salt and pepper, parsley, paprika, and turmeric.

Ladle that over the mashed potato and cheese mixture. More cheese.

Beat 3 eggs with milk or cream plus thyme and coriander, then pour over and add a bit more cheese. 

Bake at 180 C for 35 minutes. Let it cool a few minutes and then slice.