That said, we then embarked upon making apple butter (which came out better than any I've ever made before) and canned it...
...And canned it...
...And canned more of it...
Yes, there was that much apple butter.
Then we made cinnamon spiced apple wedges, and canned them.
...And canned them...
And still, we have a huge bag full of apples, despite the fact that I've eaten apples every single day this week. And packed apples in The Wifester's lunch every single day this week. And given Miss. Sally Sue apple wedges with every single meal she's eaten this week.
Are we coming to an understanding of how many apples have been residing at my house this week?
So this morning I decided to try something a little different with some apples. It was risky, I've never cooked them in quite this way before, and the flavors - well, I admit that I was not 100% sure those flavors would meld just right. But as is often the case, you can't achieve a life changing breakthrough without stepping out there into new territory and taking a risk.
I'd seen a recipe for curried green apples online, and thought, "Hmmm...that sounds interesting." But it was rather dull, and I wondered how I could add some panache to it. Sweet potatoes immediately popped into my mind. I love curry and sweet potatoes. And that sounded great with those green apples. But what else, I thought? Lime. And cilantro, and ginger, too.
Let me tell you this, I was literally licking the skillet when I went back to clean up the kitchen. Literally, actually licking it.
It was that good.
In case you are feeling adventurous and wanna give it a go, here's what I did:
Green Apple, Sweet Potato, and Tofu Curry
3 medium green apples, cored, wedged, and cubed
2 large sweet potatoes peeled, and cubed
1 block extra firm tofu, frozen, thawed, drained and cubed
1 medium sweet yellow onion
2 cloves garlic minced
2 Tbsp brown sugar
juice of 1 lime
fresh minced ginger
yellow curry powder
dash of tarragon
2 or 3 pinches flour
2 Tbsp butter
First, prep your tofu. Then stir fry it in a bit of EVOO. Add salt and pepper to taste. Remove it from heat, drain any excess oil, and set aside.
Next, heat EVOO in skillet, add minced ginger and garlic, add butter, flour, tarragon, lime juice, and curry powder to make a roux/paste. Add cubed sweet potatoes and brown sugar, stir to mix well. When sweet potatoes are beginning to soften slightly, add cubed apples. When apples and potatoes are both tender, and sauce is thickening, add tofu back into skillet, toss and mix well. Add more curry powder, salt, pepper to taste. Top with chopped cilantro. Serve hot.