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nonelvisIt was time to take down the rest of the garden today, which meant the tabasco peppers had to be processed. I turned them into this cooked chile-garlic sauce, which in raw form, is absolutely thermonuclear. I don't know if I had some extra-special-hot tabascos or what, but these tasted nearly as hot as some habaneros I've had. Fortunately, they mellowed a bit after cooking, and are now slightly less likely to cause instant death.
I also made a baked apple oatmeal pudding recipe I found in today's Boston Globe magazine, subbing in walnuts (since I had no pecans) and candied ginger instead of dried fruit. It would have been perfect with vanilla ice cream, but even without it, was pretty good.
The Globe has put a lot of their content behind a paywall, which I have no patience for even though as a subscriber, I have rights to everything for free anyway. One recipe posted online isn't going to make or break their business model anyway, so here it is.
Butter for greasing the pan
2 cups rolled oats (old-fashioned oats)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup chopped pecans
1/3 cup roughly chopped dried fruit, such as cranberries, apricots, and raisins
1 3/4 cups diced firm-sweet apple (about 1½ large) such as Cameo, Baldwin, Jazz, Jonagold, Pinata, or SweeTango, peeled or unpeeled
2 cups low-fat milk
3 eggs
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Heat the oven to 325 degrees and set a rack in the middle position. Grease a 2 1/2-quart souffle dish or 8-by 8-inch baking pan. In a large bowl, stir together the oats, baking powder, and salt. Add the pecans, dried fruit, and apples. In another bowl, whisk together the milk, eggs, brown sugar, and cinnamon. Pour the milk mixture over the oat mixture and stir to combine.
Pour the pudding into the prepared dish. Bake until the top is golden brown and the center is no longer liquid, 55 to 65 minutes. Spoon into bowls and serve warm. (Note: You can bake the pudding up to 3 days ahead and refrigerate, then cover with foil and reheat in the oven at 250 degrees until warmed through, about 25 minutes.)
I also made a baked apple oatmeal pudding recipe I found in today's Boston Globe magazine, subbing in walnuts (since I had no pecans) and candied ginger instead of dried fruit. It would have been perfect with vanilla ice cream, but even without it, was pretty good.
The Globe has put a lot of their content behind a paywall, which I have no patience for even though as a subscriber, I have rights to everything for free anyway. One recipe posted online isn't going to make or break their business model anyway, so here it is.
Butter for greasing the pan
2 cups rolled oats (old-fashioned oats)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup chopped pecans
1/3 cup roughly chopped dried fruit, such as cranberries, apricots, and raisins
1 3/4 cups diced firm-sweet apple (about 1½ large) such as Cameo, Baldwin, Jazz, Jonagold, Pinata, or SweeTango, peeled or unpeeled
2 cups low-fat milk
3 eggs
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Heat the oven to 325 degrees and set a rack in the middle position. Grease a 2 1/2-quart souffle dish or 8-by 8-inch baking pan. In a large bowl, stir together the oats, baking powder, and salt. Add the pecans, dried fruit, and apples. In another bowl, whisk together the milk, eggs, brown sugar, and cinnamon. Pour the milk mixture over the oat mixture and stir to combine.
Pour the pudding into the prepared dish. Bake until the top is golden brown and the center is no longer liquid, 55 to 65 minutes. Spoon into bowls and serve warm. (Note: You can bake the pudding up to 3 days ahead and refrigerate, then cover with foil and reheat in the oven at 250 degrees until warmed through, about 25 minutes.)