Sunday, October 7, 2012

Apple crisp

A classic for me that's perfect for fall, and with vanilla ice cream.

You'll need:
Apples, lemon juice, cinnamon, butter, oats, brown sugar, flour

Peel and slice apples. I had 4 small ones, but the recipe calls for 6.

Sprinkle with cinnamon, a teaspoon, a tablespoon of water, and a teaspoon of lemon juice.

In a bowl, mix softened butter (half a cup), 3/4 cup flour, 3/4 cup brown sugar, 1 cup oats.

Pour topping over apples and bake in a 375 degree oven for 35 minutes.

Potato leek soup

A rainy Sunday with a chill in the air calls for soup. I received potatoes and leeks in our CSA this past week, so this soup has been on my mind for a few days.

Of course, having not been to the store, left my soup limited, but eventually it turned out!

I started by boiling half a pot of salted water, chopped 4 large and varied potatoes, and cooked them for 10 minutes, maybe.

Meanwhile, I diced the white portions of two leeks, washed and drained them. I sautéed them in a tablespoon of butter.

Once the potatoes were cooked, I drained all but a cup of cooking water off. I returned the pot to the stove, added the leeks, 2 cups of milk, a tablespoon of butter, garlic powder, parsley, salt and pepper.

I realized I didn't have any chicken broth or bouillon cubes. So, I grabbed a can of chicken, and poured in the water and some of the chicken chunks. I mashed the chicken, potatoes, an leeks with a potato masher.

The soup was a little bland and a little thick, so I walked to CVS. I bought more milk and some bouillon cubes.

I added a bit more water and milk and two cubes upon my return. Much better.

Also, I served the soup with a cheese stick ripped into small parts. Resourcefulness.

Quiche

So, I wanted to make a quiche, but had to make some modifications based on the fact I didn't have heavy cream, and really hadn't been to the grocery store in weeks, so was missing typical veggies and cheese options.

But, I forged forward.

I defrosted a frozen pie crust (that had been shattered in a hundred pieces as it had rolled out of the freezer for months). Once slightly soft, laid it and the million shards on the bottom of a pie plate.

I microwaved 3 piece of bacon for 3 minutes.

In a pan, I sautéed butter, garlic, shallots, and onion. I also added the veggies I had on hand- a green pepper and one small tomato. Once the bacon was ready, I diced it into half inch cubes and added it as well.

I only had deli sliced provolone cheese, so I shredded 4 or 5 slices and threw it in as well.

In a bowl, whisked 4 large eggs and milk. I added salt and pepper and poured into the veggie pan. Mixing, and quickly pouring the whole mixture into the pie crust.

In a 350 degree oven, I baked it for 35-40 minutes.

Ingredients
Pie crust
3-5 slices of Bacon
1 clove garlic, 1 shallot, 1/2 onion (or some combination you have)
3-4 tablespoons butter (if you have fattier milk, reduce the butter)
1 green pepper and 1 tomato (or other diced veggies)
Cheese of you choice (1/2 cup)
4 large eggs
1 cup fat free milk
Salt and pepper