watermelon, cantaloupe, grape and cherry tomatoes, sweet corn, yellow squash, zucchini, pattypan/sunburst squash, carrots, onions, cucumbers, banana peppers, eggplant, green bell peppers
no fancy story behind this one. we were walking through the grocery store today, and matt wanted an apple pie. instead of buying one, i decided to make one.
once again – i know, i should be making my own crust. but as previous discussed, i’m scared of dough. i have a pending dough date with a friend soon who will hopefully show me how to get over that fear. but until then, i’m sticking with publix brand.
the filling is pretty easy. because apples have so much moisture already in them, you only have to add a couple of things to make a kick ass apple pie. this is a modification of a recipe i found on the food network.
4 granny smith apples
1 cup fine sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
*crumble topping: i have a TON of this in my freezer. i made the recipe a long time ago, and it makes a lot. so i froze it, and use it as i need it.
preheat oven to 400 degrees F. peel, core and slice apples. mix apple slices with sugar, flour and cinnamon. place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. cut slits in the top crust to allow for steam to release in oven. add crumble topping. bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
i got lots of potatoes and corn noms in our csa veggie box last week, so i decided to tackle lowcountry boil. i’ve never made lowcountry boil before. mainly because i don’t have an army to feed. so i modified this recipe to make it for just two.
1 tablespoon old bay low sodium seasoning
6 new potatoes
3 (12-inch) smoked sausage link sausage
3 ears corn
1 pound fresh shrimp, unpeeled
fill a large pot about half way – make sure you have enough water to cover all the ingredients. add the seasoning and bring to a boil. when the water boils, add the potatoes and sausage. cook on medium high heat for 20 minutes. add corn and cook for an additional 10 minutes. add shrimp and cook for no more than 3 minutes. drain and serve with warm bread.
i’m only going to blog about this once – as i don’t want this to get boring. but i literally eat these every tuesday.
whig. 75 cent taco noms. awesome.
the whig also has other delicious noms that i eat all the time. if you live in columbia and you’ve never been here, you need to fix that asap otherwise we can’t be friends anymore.
i went through my veggie bin today and decided to use as many as i could in tonight’s meal. the potatoes, squash, zucchini, carrots and broccoli are all local – so i’d say i accomplished my mission.
for the au gratin potatoes, i used this recipe from the food network.
for the veggies, i boiled some water in a large pot and used a vegetable steamer basket. i let them steam for about 10 minutes or so.
my mom and dad came to my bout yesterday (bout – in case you don’t know – is what we call a game in roller derby), and in addition to watching me play, they brought me a TON of fresh blackberries and strawberries. NOM NOM NOM! i decided to try out my first cobbler recipe with the blackberries. i haven’t tried it yet. but if it tastes half as good as it smells, i’ll be quite a happy lady this evening.
i got the recipe from the food network. you can check it out here.
in honor of the 250th anniversary of the sandwich, i decided to make my recent csa post about a sandwich. in my csa veggie bin, i had a slew of things to work with – including kale, squash and zucchini. here’s what i did with it.
NOTE: this is the first time i am recalling a meal after i cooked it. for sautéing the vegetables, i am approximating the time. i’ll pay more attention to the clock next time – promise.
1 head of kale
1 to 2 tablespoons of olive oil
wash and dry kale. remove ribs and cut into 1 inch pieces. toss in bowl with olive oil and kosher salt.
preheat oven to 275.
lay kale on a baking sheet. bake for 10 minutes. remove and turn the leaves. baked for 10 more minutes.
sautéed veggie sandwich
2 cups of greens (arugula, spinach, etc)
1 cup of mushrooms
1/2 teaspoon garlic
8 ounces of ricotta
2 hoagie rolls
cut zucchini and squash long ways into strips. wash and dry greens. slice mushrooms, if not already sliced.
heat olive oil over meet medium high heat. add garlic. once garlic is aromatic, add zucchini and squash. sautée for about five to eight minutes. add mushrooms. continue to sautée until all vegetables are soft – approximately another seven to ten minutes. when veggies are done, remove from the heat.
cut one hoagie roll in half. spread half of ricotta on half. add half of the greens. then add half of the sautéed veggies. repeat with other hoagie roll.
i have recently found a pizza crust that i really like. i know, i know – i should learn how to make my own. but i’ve only been really experimenting in the kitchen for the past year and a half or so, so i haven’t mastered everything. it’s by pillsbury, and it’s just a “classic crust”. i made a gorgonzola pear pizza last week that was AWESOME! so when my mom gave me a bag of fresh peaches on sunday, i wondered if i could make a pizza out of it. after googling “peach pizza” and sorting through all the dessert pizza recipes, i came across this.
because it’s my first go round, i didn’t make any modifications – other than cheating and buying my pizza dough.
NOTE: next time i’m putting corn meal or flour between the baking sheet and the dough. otherwise the peach juice seeps down and caramelizes – making it like gorilla glued to the baking sheet. still DELICIOUS though.