Tonight was the first night I ever cooked with leeks. I had to look up on you tube how to cut them. Did you know they grow in the sand and so you need to slice them in half to almost the end of the root and fan them out while under running water so you can get all of the grit out? Quite interesting, eh?
Well, I cute them into 1 inch slices and sauteed in some oil while I cut the potatoes and butternut squash into cubes.
Next, I put in half a package of bacon that I sliced thinly.
Then, I threw the prepared potatoes and squash in to saute as well, with a few pinches of thyme, salt, and pepper.
After everything seemed a bit softened (and my house smelled uber yummy), I poured in 2 cans of broth.
I let it simmer, covered, for about 20 minutes – until all of the veggies were soft and easy to mash – while I baked some garlic bread sticks.
Then, I mashed it with a potato masher, poured in a cup of half and half, let sit for one minute and served with the bread sticks.
Voila, my darlings. Winter Vegetable Chowder (with bacon). (per savingdinner.com)
ETA: I am taking back the camera. Why am I so impulsive? I should save the gift cards for gardening supplies in the spring & summer. We’ll see, they’re just burning a hole in my pocket.
Posted in Food, home
Tagged camera, cooking, family, Food, home, life, parenting, photos, recipe, resolutions, soup
I’m no betty crocker, so I am not even pretending these are my own recipes. I borrowed them from one of my my mom groups. But they’re yummy nonetheless, and need to be shared….So here they are:
Pita: 1 1/2 cup warm water, 3 cups whole wheat white flour, 1 1/4 tsp salt, 1 tsp sugar, 1 packet of yeast. stir and beat down to dough. take 2 inch balls and roll out with pin. Place on back of pan and broil for 3 minutes. tadahhh, there you go.
Hummus: In a processor, throw in 1 can of chickpeas, a lot of garlic, a few pinches each of parsley and basil, sprinkle of salt, 1 lemon’s worth of lemon juice, 1 tbspn olive oil. Blend, add more olive oil to desired consistency.
Proof that it’s yummy:
My friend has a cherry tree in her yard and invited me over to pick cherries. fresh. organic. could not resist. and so I made a pie….
The Cherry Pie Recipe using Fresh Cherries
- Recipe for a 9″ Flaky Double Crust Pie (The Best Pie Crust Recipemakes four crusts. Divide in half or make 2 Cherry Pies!)
- 4 1/4 cups fresh cherries, pitted with stems removed
- 1 1/4 cup sugar, more if cherries a very tart
- 1/2 cup flour or 4 Tablespoons tapioca pearls or quick cooking tapioca
- 1/2 teaspoon ground cinnamon
- 1 teaspoon of either vanilla or almond extract
- 2 Tablespoons butter, cut in small pieces
- 1 Tablespoon milk or cream for brushing the top
- 1 Tablespoon sugar for dusting
- Preheat oven to 400 degrees F.
- Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold and flute. Drape the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.
- In a large bowl, gently fold together pitted cherries, sugar, tapioca or flour, cinnamon and vanilla or almond extract.
- Pour into pie crust and dot with butter.
- Unfold the top crust and place over the top of the cherry mixture. Fold the edges of the top crust over and under the bottom edges and flute according to your own preferences. You can also use a fork to press the crusts together or make a lattice top.
- Brush the top of the pie with milk or cream and sprinkle with sugar.
- Cut 5-6 small vent holes in the top crust.
- Place on a baking sheet and bake at 400 for 50-60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of aluminum foil.
- Cherry Pie cuts better with cleaner edges if it is allowed to cool completely, but it can be eaten warm too.
- Cherry Pie à la mode! Top with your favorite ice cream or fresh sweetened whipped cream.
- Refrigerate any leftovers.