Edgy Veggie – Spiced Apple Chutney & Baked Apple Chips

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips

Coborn's Blog: Edgy Veggie with Andrew
Andrew

There’s something magical about apples. One of the most diversely cultivated plants on the planet, there are more than 7,000 varieties worldwide. Not only the quintessential forbidden fruit, they’re also a symbol of genius and vitality. From Adam and Eve to Snow White and from Isaac Newton to Steve Jobs, very few icons resonate more strongly than the apple in the stories that shape our culture. Try to find a teacher’s desk without one or a doctor who would advise you against “one a day.”

We’re lucky to be in one of the core regions for apple exploration and cultivation in the U.S. Many of the most delicious apples available today were developed by the University of Minnesota, including the Honeycrisp, Zestar® and Sweetango®. These are incredible on their own, but I’d like to share a pair of relatively simple recipes that can turn a small bushel of apples into a delicious, autumn-flavored treat.

Baked Apple Chips are a healthy, easy-to-make alternative to other crunchy snacks. All you really need is an oven and some patience. Spiced Apple Chutney is inspired by the sauces of India, but all of the flavors are deeply rooted in the scents and flavors of American fall baking traditions – with a savory twist. As you dip and crunch, the combination may remind you of a bite of apple pie that’s been hit with a shrink-ray and blasted with a flavor beam. You may feel like Newton, right as he figured out that whole gravity thing. Bonk!

Coborn's Edgy Veggie - Spiced Apple Chutney & Baked Apple Chips
It already looks good!

Here’s what you’ll need:

  • A stove and a medium saucepan.
  • An oven – preheated to 200F.
  • Two large baking pans
  • Parchment paper (recommended) or aluminum foil
  • Mandolin slicer (recommended, but not necessary if you’re handy with a knife)

Ingredients

Spiced Apple Chutney

  • 4 Apples – cored, peeled and diced
  • 1 Cup Apple Cider Vinegar
  • 2 Cups Brown Sugar
  • 1 Cup Onion – diced
  • 1 Cup Raisins
  • 2 Tbsp Garlic – minced
  • 1 Jalapeno – stemmed, seeded and diced
  • 2 Tbsp Fresh Ginger – grated
  • 1 Tbsp Mustard Seed
  • 1 1/2 tsp Ground Allspice
  • 1 1/2 tsp Ground Cloves
  • 1 tsp Salt

Baked Apple Chips

  • 4 Apples – skin on, thinly sliced, seeds removed.
  • 2 Tbsp White Sugar
  • 2 Tbsp Cinnamon


Let’s start with the Baked Apple Chips.
They take some time in the oven, so you can multitask and work on the chutney while they bake.

Baked Apple Chips

Step 1: Preheat the oven to 200F. We’re going to cook the apples slowly to keep them from burning.

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips
Even coverage is the key – to baking chips successfully

Step 2: Cover your baking sheets with a sheet of parchment paper. You can also use foil, but it doesn’t work as well to keep them from sticking. Place your apple sliced in a single layer across the sheets.

Step 3: Combine sugar and cinnamon. Sprinkle lightly over apple slices, covering them sparingly.

Step 4: Bake for at least two hours, flipping the apple chips at the one hour mark. They should be crisp and well dried when they’re finally. Length of time needed depends on how thin you slice the apples. The thinner and more consistent they are, the quicker they will bake.

Spiced Apple Chutney

Step 1: Heat a large sauce pan to medium.

Step 2: Add all ingredients. Heat to a boil, then reduce to medium low. Cook uncovered for one hour, stirring frequently. Once the apples and onions have become nice and soft, you’re done.

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips
Before and After: Heat and vinegar break down the ingredients to let their flavors meld together.

Step 3: Allow to cool. Place the chutney in sealed containers and store in the fridge or can it and share it!

Coborn's Edgy Veggie - Spiced Apple Chutney & Apple Chips
Enjoy this at your next party or as a part of your holiday spread

Do you have a favorite apple recipe? Please feel free to share in the comments below

Edgy Veggie - Spiced Apple Chutney
Author: 
Recipe type: Dessert, Preserves, Jams
Cuisine: Indian, American, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Apples - cored, peeled and diced
  • 1 Cup Apple Cider Vinegar
  • 2 Cups Brown Sugar
  • 1 Cup Onion - diced
  • 1 Cup Raisins
  • 2 Tbsp Garlic - minced
  • 1 Jalapeno - stemmed, seeded and diced
  • 2 Tbsp Fresh Ginger - grated
  • 1 Tbsp Mustard Seed
  • 1½ tsp Ground Allspice
  • 1½ tsp Ground Cloves
  • 1 tsp Salt
Instructions
  1. Step 1: Heat a large sauce pan to medium.
  2. Step 2: Add all ingredients. Heat to a boil, then reduce to medium low. Cook uncovered for one hour, stirring frequently. Once the apples and onions have become nice and soft, you're done.
  3. Step 3: Allow to cool. Place the Chutney in sealed containers and store in the fridge or can it and share it!

 

Edgy Veggie - Baked Apple Chips
Author: 
Recipe type: Dessert, Snack
Cuisine: American, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Baked, spiced apple chips - made right in your oven!
Ingredients
  • 4 Apples - skin on, thinly sliced, seeds removed
  • 2 Tbsp White Sugar
  • 2 Tbsp Cinnamon
Instructions
  1. Step 1: Preheat the oven to 200F. We're going to cook the apples slowly to keep them from burning.
  2. Step 2: Cover your baking sheets with a sheet of parchment paper. You can also use foil, but it doesn't work as well to keep them from sticking. Place your apple sliced in a single layer across the sheets.
  3. Step 3: Combine Sugar and Cinnamon. Sprinkle lightly over apple slices, covering them sparingly.
  4. Step 4: Bake for at least two hours, flipping the apple chips at the one hour mark. They should be crisp and well dried when they're finally. Length of time needed depends on how thin you slice the apples. The thinner and more consistent they are, the quicker they will bake.

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's

 

Coborn's Blog: Edgy Veggie with Andrew
Andrew

If Chinese Takeout is on my table, it’s usually because I was too busy, tired, or lazy to cook (or any combination of the three). I’m going to let you in on a little secret:

You can MAKE takeout style Chinese at home, even if you’re too busy, tired or lazy! 

Broccoli with Garlic Sauce is my favorite takeout menu item. By far. Honestly, I’m in a rush, so I’ll spare you my usual flowery platitudes about the virtues of this dish. I’ve tried and failed at replicating this dish at home multiple times. I think it’s finally getting close to the real deal that normally arrives in a white box stacked in a brown bag. My goal is to make this a 15 minute weeknight go-to meal, so I’m going to share the full recipe, along with some tips to speed up the process.

The beauty of this recipe is that it has to be done quickly. You want to cook it just long enough so the broccoli still has a crunch. We’ll also dabble with corn starch, a secret thickening ingredient in many asian restaurant sauces. This is your chance to show off, if you’ve got the chopstick skills. And don’t forget to pick up a bag of fortune cookies, it’s just not the same without them.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Let’s begin.

 

 

Ingredients

  • 1 Lb. Fresh Broccoli Florets – cut from main stalk
    FASTER: 1 1/2 Bags Mann’s Broccoli Wockly – Raw
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • 1/4 Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
    FASTER: Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
    FASTERFrozen or Jarred Garlic
  • 1 tsp. Dried Red Pepper Flakes
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts – optional garnishServe with white rice or your favorite asian noodles.

Step 1: Heat a large pot of boiling water.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Chop, chop! The water’s boiling.

Step 2: While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a “hand chopper” to make it easy.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Don’t worry, the sauce expands in the heat.

Step 3: In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper.

Step 4: In a separate small bowl, whisk corn starch and warm water together until dissolved.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Be very careful not to overdo it with the boiling. You’ll send up with mush.

Step 5: Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Now it’s starting to look like a stir-fry!

Step 6: Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
This is the point where neighbors start following their nose to your house. Beware.

Step 7: After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Make sure the solution is even and consistent before mixing into the pan.

Step 8: Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat, plate with rice and top with crushed peanuts.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Look, Ma! No white paper boxes!

Step 9: Enjoy. Don’t forget to tell us in the comments if you tried this recipe! 

4.8 from 5 reviews
Coborn's Edgy Veggie - Takeout-Style Broccoli in Garlic Sauce
Author: 
Cuisine: American Chinese, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Lb. Fresh Broccoli Florets (Just the florets)
  • or 1½ Bags Mann's Broccoli Wockly
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • ¼ Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
  • or Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
  • Frozen or Jarred is OK
  • 1 tsp. Dried Red Pepper Flakes
  • ½ tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts (optional garnish)
Instructions
  1. Step 1) Heat a large pot of boiling water.
  2. Step 2) While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a "hand chopper" to make it easy.
  3. Step 3) In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper
  4. Step 4) In a separate small bowl, whisk corn starch and warm water together until dissolved.
  5. Step 5) Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.
  6. Step 6) Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.
  7. Step 7) After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.
  8. Step 8) Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat. Top with crushed peanuts (optional)

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

 

 

Edgy Veggie – Kickin' Kale Chips

Coborn's Blog: Kickin' Kale Chips

Edgy Veggie with Andrew

Coborn's Blog: Edgy Veggie with Andrew
Andrew

Kale gets a bad wrap. Unless you really love veggies, you’ve probably never tried it. I honestly hadn’t until very recently, and I’m part rabbit. Kale’s mature leaves are squeaky and the stems are as hard as oak branches. If you eat it raw, there’s a not-too-subtle bitterness that can throw a salad way off, not to mention the “you’ve got something in your teeth” quality of leafy greens. All that aside, this recipe turns Kale into an epic late-night snack, I swear!

If you’re willing to try one of the simplest recipes on the planet, you can kick your chip bags to the curb and switch to a healthy alternative. This green super-duper-food is chocked full of fiber and antioxidants, plus a big dose of Vitamins A, C, K and Potassium. Compared to potato chips, these cut out the carbohydrates, ditch the bad fats and contain less than 1/3 of the calories. Take that, greasy spud flakes! Now, let’s get cooking.

Ingredients

  • One Bunch of Kale (washed)
  • 1 Taco Seasoning packet
  • 1-2 Tbsp. Extra Virgin Olive Oil

Kitchen Needs

  • Zipper Bag – 1 Gallon Plastic Zipper Bag
  • Cookie Sheet – Sprayed lightly with oil or covered in parchment
  • Oven – Preheated to 350 F

Coborn's Blog: Kickin' Kale Chips

Step 1: Rip it up! Remove the stems and tear the kale leaves into 1-2″ pieces.

Coborn's Blog: Kickin' Kale Chips

Step 2: Toss it! Fill your plastic bag with Kale, then drizzle or spray in the oil. Add your seasonings, zip it up and shake the bag until everything is evenly coated.

Coborn's Blog: Kickin' Kale Chips

Step 3: Bake it! On your cookie sheet, make a single layer of your coated kale pieces. Distribute them evenly so they don’t overlap. Bake 10-15 minutes, until the edges are brown but not burnt. Cool and enjoy.

Coborn's Blog: Kickin' Kale Chips

Step 4 (optional): Brag! Take a photo of your masterpiece, post it on Facebook to make your friends jealous. Extra credit: tag Coborn’s in your photo and I’ll give you a shout-out in my next blog. 

KickinKaleChipsRecipe

Kickin Kale Chips Nutrition Info

BONUS ROUND: For a little spice of life, try these flavor alternatives

• French Onion Dip Packet
• Ranch Dip Packet
• Sugar & Cinnamon
• Buttered Popcorn Salt
• Curry Powder

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

Weekly Ad Recipe – Grilled Pineapple with Poppyseed Dressing

Grilled Pineapple with Poppyseed Dressing

This recipe is so very good and easy to make. The kids love it! The poppyseed dressing really added to the flavor of the pineapple.

Ingredients

2-T. Butter
2-T. Sugar
1-fresh pineapple, peeled, cored and cut into 8 slices
1/4-cup Poppyseed Dressing

Directions

Preheat grill to medium-hot heat.  Melt butter in small saucepan on low heat.  Add sugar; stir until well blended.  Brush butter mixture evenly onto the pineapple, then place on grill.  Cook 10 minutes or until pineapple is golden brown on both sides, turning frequently.  Place grilled pineapple on serving tray and top with 2-T. dressing.

Continue reading “Weekly Ad Recipe – Grilled Pineapple with Poppyseed Dressing”

Make Your Own Snacks

February is National Snack Month, and that means you have an excuse all this month to enjoy a nibble in between meals! Chips and dip, popcorn, pretzels, and cookies are all perfect snacks to savor, but what about trying your hand at some homemade refreshments in the coming weeks? These recipe ideas might be just what you need if you’re interested in fixing a bite for after school or after hours!

For a sweet treat, why not make a smoothie with whatever ingredients you can find in your kitchen. Any combination of fruits is perfect – blended with milk or juice, yogurt or ice cream, with or without ice! Mix up your all your favorites into one healthy, flavorful, and filling snack. Continue reading “Make Your Own Snacks”