APPLE CHUTNEY
15 tart apples - peeled, cored, and finely chopped
1 tablespoon butter 
5 cups (1/4-inch) cubed peeled apple (about 3 apples)
1 yellow onion, quartered
1/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg

In a saucepan, melt butter over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender, stirring occasionally. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

APPLE CRISP
8 Granny Smith and Golden Delicious apples, peeled

1 1⁄2 cups brown sugar

1 cup flour

1 cup oats

1 teaspoon cinnamon

1 teaspoon nutmeg

1⁄2 cup cold butter

1/4 teaspoon fine salt

 

 Heat oven to 375°F.

Lightly grease a 13x9 glass pan.

Core, and slice the apples; toss them with a bit of sugar and cinnamon; layer in bottom of pan.

Mix dry ingredients in a medium sized bowl and then cut in butter with a pastry cutter (cut until crumbly).

Sprinkle mixture over fruit.

Bake for 30-35 minutes.





 APPLE CHIPS


3 apples



Granulated sugar



1/4 teaspoon cinnamon
 



Preheat oven to 225°F.



Using a mandolin, slice apples very thinly after washing.



Line 1-2 baking sheets with parchment paper and spread out the apple slices in a single layer. Sprinkle lightly with cinnamon and sugar.



Bake for one hour, flip apple slices over, and continue to bake for another hour to an hour and a half.



Turn off oven and let slices cool in the oven for about an hour before removing from the oven. Store apple chips at room temperature in an airtight container for up to 1 week.








 

 


 

Here are the sweet potato recipes from " The Balanced Plate with Chef Stevie" on KCMJ's Happy News 9/4/15


Sweet Potato and Black Bean Chili

24 oz crushed tomatoes
2 tbsp. olive oil
1 diced onion
4 minced cloves of garlic
2 diced stalks celery
2 diced Anaheim peppers
16 oz diced tomatoes, canned or fresh
1 lb peeled and diced sweet potatoes, roasted at 400 until tender and golden
1 tbsp. fresh thyme
1 tsp chipotle pepper
2 cans black beans, rinsed and drained (or 4 cups cooked dried black beans)
3 cups broth
salt and pepper

Saute onions in olive oil about 5 minutes. add garlic, celery, peppers and diced tomatoes, cooking 5 minutes. Add crushed tomatoes, thyme, chipotle, beans and broth. Season with salt and pepper and bring to a boil.  Reduce heat to low and simmer covered for 25 minutes. Add sweet potatoes and simmer another 10 minutes, adding water if needed for consistency. Serve with avocado, lime and sour cream or plain greek yogurt.

Asian Citrus Sweet Potatoes
2 orange and 2 purple sweet potatoes, peeled and sliced into 1" rounds
1 tbsp. coconut oil
1/4 c soy sauce
1/4 c lemon or lime juice
3 tbsp. water
toasted sesame seeds for garnish

Preheat oven to 400. Toss potatoes with oil and place in single layer on baking sheet, alternating colors. roast for 15 minutes, flip and baste with a mixture of the remaining ingredients. Continue cooking another 10 minutes. 

Coconut Ginger Purple Sweet Potato Pudding
2 purple sweet potatoes
1/2 c coconut milk
1 tsp ginger
1/4 c honey

Bake sweet potatoes at 400 until soft (about 45 minutes). Remove flesh and combine with remaining ingredients. Blend well. Garnish with toasted coconut if desired.  Can be served warm or chilled.