In an effort to find yet another way to use apples from my enthusiastic picking trip (I’ve even given dozens away and STILL have apples), I decided to put them to savory use. I pulled out my trusty slow cooker, some root veggies and potatoes and a half chicken from the freezer and got to work mixing up a curry dish that made the house smell heavenly and reminded me of my dear friend Fatima who had to head back to Tanzania to help her father. If you are one of those people who fears curry because of its aroma, please, give this recipe a try—It will warm your spirit!
We saved half of the chicken meat to put on Asian inspired chicken salads the next day—I’ll post that recipe soon!
Slow Cooker Curried Chicken & Apples
- Chop potatoes, apples, leek or onion, celery and carrot into 1.5″ pieces.
- Mix chopped veggies in bottom of slow cooker.
- Sprinkle with 1 T. of curry powder and salt & pepper, then stir.
- Brush olive oil on both sides of chicken, then rub in remaining 1 T. of curry powder.
- Place chicken on top of vegetables in slow cooker and cook on low heat for 8 hours.
- After 8 hours, remove chicken and vegetables from slow cooker with a slotted spoon.
Chicken & Veggies
- Whisk plain yogurt into juices in bottom of slow cooker until smooth.
- Remove chicken from bones, if desired.
- Pour sauce over chicken and vegetables to serve and top with scallions, bean sprouts and/or roasted chickpeas.
I like to add something crunchy like these beans sprouts for contrast on top of this dish. Serve with flatbread for sopping up the yummy sauce!
Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!
bone-in chicken, potatoes, celery, salt, pepper, carrot, leek, apples, scallions, curry, olive oil, crunchy sprouts or chickpeas, plain yogurt
It’s a holiday week, which probably means you’ve got at least one meal lined up where you anticipate eating to the point where you will swear off food for a week. When you realize that you are hungry later that same day, wouldn’t it be nice to have
In an attempt to put my excess of apples to creative use, I sat flipping through a stack of Food Network Magazines, searching for inspiration. I caught a recipe for fruit leather out of the corner of my eye and almost passed right over it because, who the heck eats fruit leather? Then I remembered how much fun I had with Fruit Roll Ups as a kid and decided to give this recipe a try. I made some modifications and was super pleased with the results (aside from some minor swearing when I discovered that my tin foil is not non-stick after all). This recipe does take quite a while to bake, but that’s not hands-on time, so pop it in the oven and go get sucked into a marathon of Axmen on Netflix or something.
Also, remember those apple chips from last week? Well, I wanted a sweet and salty snack, so scroll on down the page to find a ridiculously easy, healthy snack mix recipe I made up using those chips and some other ingredients.
Apple Fruit Leather
Doesn't get much simpler than this!
- 6 apples (I used Ida Red from Strawberry Acres)
- 1 lemon (it felt so strange to buy citrus!!!)
- 1/4-1/2 c. sugar, optional
- cinnamon, ginger or other spices, to taste and optional
- Peel, core and slice apples (it’s moments like this when I am oh-so-grateful for my apple peeler/corer/slicer that looks like a medieval torture device).
- Place apples, sugar and spices in food processor or blender and squeeze juice from lemon over top.
- Purée apples.
Apple/sugar/lemon juice purée
- Transfer apple mixture to saucepan and cook, stirring occasionally, over low heat until thick and dark, with most liquid having evaporated, about 40 minutes. Keep a close eye on it towards the end so it doesn’t burn, and be careful—It will spit when it bubbles!
- Meanwhile, preheat oven to 200°.
- Line 2 rimmed baking sheets with nonstick foil and spread fruit mixture evenly over both.
- Bake for 3-3.5 hours, or until surface is barely sticky.
- Remove from oven, cool and peel off foil. If the bottom is still sticky, flip it over and return to oven for 15-20 more minutes.
My lack of non-stick foil left me with this large piece of fruit leather that looked vaguely like the USA! It tastes like an applesauce fruit rollup!
Curried Popcorn Snack Mix
[This was such an impulse concoction that I didn’t even take a picture of the ingredients.]
- 2 c. air-popped popcorn
- 1/2 c. dried cranberries
- 1/2 c. roughly broken apple chips (recipe here!)
- 1/4 c. spicy roasted chickpeas (Cardamom & Curry)
- 1 T. olive oil
- 1 tsp. garam masala
- Mix popcorn, cranberries, apple chips and chickpeas in large bowl.
- Drizzle olive oil over popcorn mixture and toss to coat.
- Sprinkle garam masala over mixture and toss again.
- Chow down!
Sweet, spicy, tangy, crunchy, chewy—Everything a snack mix should be!