Picking the Dessert…with guidance

Back to the potluck pasta of the other night. We needed a dessert. I let my guy pick the dessert…with guidance.

Spinning through recipes over Sunday toast I offered up a choice. German Apple cake, apple pandowdy or apple cranberry oat crumble cake. I personally was sold by the high proportion of crust to filling. He probably just heard most of the same ingredients he eats in his daily granola.

Either way, I will get to the first two recipes without question. That's because “Rustic Fruit Desserts” has never let me down. And it never will. It's like a baking bible for seasonal fruit. But click here for the third recipe, the apple cranberry oat cobbler.

Set this one aside for Thanksgiving! The topping calls for melted butter, making it super simple to assemble and/or make ahead to keep in fridge or freezer. Put it in the oven when you take the turkey out. It will save you the trouble of making pie.

Eat, a la mode if you wish – B

 

Veggie Zoup

In my house we call it zesty zoup, not necessarily because it's zesty (although it can be) but because we like saying zesty zoup. This vegan big batch recipe is a late summer staple. Mid winter veggies work just as well. The addition of barley gives a whole grain chewiness. Try adding quinoa if you'd prefer a hit of protein instead.

Non vegans feel free to sprinkle your fave grated Italian cheese. Even better cook this baby with that dried out rind of Parmesan lingering in your fridge 🙂

Use what veggies you have and feel free to sub. Making soup uses up pieces and bits you would otherwise toss. Feel free to use you processor for slicing, chopping & dicing – no judgement!

Ingredients

1 medium onion, chopped

3 cloves garlic, chopped

2 carrots, sliced thin

1 larger zucchini, quartered lengthwise and sliced

1 larger yellow squash, quartered lengthwise and sliced

2 ears of corn from cob or freezer

1/2 cup puréed tomatoes, fresh, boxed, jarred or canned

1/2 cup barley

Olive or veg oil

In large stockpot over medium heat, add 1 tablespoon oil of choice. Cook onions 5-10 minutes until soft. Add garlic for last 2 minutes. Stirring and seasoning with salt & pepper. Add carrots, zucchini, yellow squash & corn. Add barley and toss the whole mess together. Combine with tomatoes & 5 cups of water. Bring to a boil. Lower to simmer and cook 20-30 minutes, until barley is cooked through. Check seasonings. Eat.

Eat – B

*note: Zoup can be made zesty with red pepper flakes, fresh herbs or pistou (blended garlic, basil, olive oil). Beans can be added for a heartier dish – jarred, canned or previously hydrated.

 

20 Minute “Cream” of Tomato…or What to Make When You Don’t Want to Shop

I may be dating myself, but heck I'm old enough to almost have a teen driver in the house! Remember Name That Tune?Two people ID music, competing to do it in as few notes as possible. That's about how I entertain myself in the kitchen from time to time.There are two versions – making food with as few ingredients as possible, or in as little time. I played both last night which birthed 20 minute tomato soup, paired with grilled cheese. Bonus points for delivering on a much requested teen combo (at least from the teen who eats tomatoes).

You will need a Ninja, blender or food processor.

Ingredients

1/2 medium onion, chopped

2 cloves garlic, chopped

1 tablespoon olive oil

1/4 cup white wine

1 28 oz. can tomatoes (chopped, whole, puréed, whatever!)

3/4 cup Low fat, or any fat, milk

Salt & pepper to taste

Fresh basil, or not

Heat oil in heavy stock pot, medium heat. Add onion & garlic, salt & pepper.Sauté 3-5 minutes. Add wine, reduce to almost dry. Skip if you don't have wine. Add tomatoes. Bring to a boil, then simmer 10-15 minutes. Carefully purée in processor, leaving air hole open but blocked with a dishtowel. Add milk. Purée again and keep warm in the pot.

Can be decorated with fresh chives, basil or croutons.

Make grilled cheese according to preference. Add a salad and you're dinner done!

Eat, enjoy-B