Oh, yes! My son brought home fresh cherries and shared. Right off the tree. I love ripe cherries!
But I can only eat so many in one day and I didn’t want to waste them. What to do with the rest?
Clafoutis! Just in time I found this easy clafoutis recipe. Custardy, yummy, and filled with lots of cherries. Mmmm.
What is your favorite cherry recipe?
I still have some cherries left.
Winter has hit our area with the first snow (followed by icy rain and skating rink roads). As I wondered what to make for dinner yesterday, I noticed the last butternut squash reclining on the bench. Hmmm.
Back in the day (pre-RV life) I used to purchase tons of squash-type produce and decorate the house. Then we would eat our way through the decor. Now, with space at a premium, that practice has halted. But. That butternut sat there looking at me. “Me, me! Pick me!” my over-active imagination called out.
Bundled up from the cold, I realized I had everything I needed to make butternut squash soup. Yay! It was a soup and salad kind of night.
Here is the recipe. Or, I should say, the list of ingredients I included. I did not follow a recipe per say, but I’ve made butternut squash soup in the past, and I always read the ingredients on interesting recipes when I peruse cooking magazines. Also. I did not measure much. Maybe not at all. It was all by look, feel, and experimentation.
Butternut Squash Soup
1 small butternut squash, peeled and chopped into 1-inch pieces
1 sweet potato (red garnet is my favorite), peeled and chopped into 1-inch pieces
1 medium onion, diced
1 tablespoon butter
olive oil
about 2 cups of chicken stock
dried sage (or fresh, which I have but I didn’t want to go out to harvest it), crumbled (lots)
black pepper
cayenne pepper
half and half
1. Melt butter and a few swirls of olive oil in a medium heavy-bottomed soup pot. Add onions and cook for a few minutes.
2. Add butternut squash and sweet potato to onions. Add the chicken stock, enough to nearly cover the squash and potato. I wanted this thick, so I relied more on the boiling liquid and steam to cook the ingredients. Add pepper and sage. I wish I had thought about garlic, which would been delicious, but I didn’t think about it until we were eating the soup.
3. Cover and cook until the squash and potato are soft, between 30-45 minutes. Stir occasionally.
4. Once everything is soft, remove from heat. I used an immersion blender to blend it all together, but a potato masher might work as well. Add a few swirls of half and half, stir, and serve hot.
This was SO tasty and it hit the spot. I’m already dreaming of soup leftovers for lunch today. It turned out nice and thick.
Some other options I considered as we enjoyed the soup: garlic (added at the onion stage), topped with crispy bacon, topped with garlic pepitas, or topped with homemade garlic croutons.
Cheers for soup season! What is your favorite soup?
Patting myself on the back here. I found a recipe in a magazine and had nearly ALL of the ingredients on hand! Now that right there is amazing. But also, fresh frozen halibut from a fisher friend, dill growing in the garden, and ginger in the freezer.
We’ve had several good experiences with fish tacos. But I am a careful sort of cook with fish.
And. Ta-dah! This recipe works great! It wasn’t too hard, didn’t have too many steps, and nothing weird or difficult to find at the store.
Success was confirmed by my own taste buds, plus my honey loved them, and leftovers (how long can you keep fish taco leftovers anyway?) were devoured and seconds requested by Jamie and Donavyn next door.
After cleanup, and several photos, because yes, I am one of those people who take pictures of their food, I dug out the magazine. Two stars for me!! This recipe came from Bon Appetit. What?!!! The prep was pretty simple and the taste delish.
It’s a keeper. Anyone else have any fresh caught or frozen halibut?
It’s actually called Cream of Cauliflower & Parsnip Soup and I found it in Magnolia Journal, issue 21, a gorgeous magazine with several test-worthy recipes.
I’m notorious for finding and ripping out recipes I “want” to try. Which often (mostly, okay, maybe never) happens. But this time I remembered to buy a head of cauliflower and parsnips at the store. Everything else was on hand. Even my bottle of herbes de Provence I’ve been trying to find a use for.
My only change was to add a bit of grated cheddar cheese. Success! This is so delicious. The recipe makes a huge pot of soup, so plan ahead to serve it to a crowd. We will be eating this for the next 3-4 days. And I am quite happy about that!
Two thumbs up.
Reblogged from my former blog, Quantrell Quips: https://angiequantrell.blogspot.com/2010/05/spaghetti-salsa.html
Note from the chef: I miss my big stove and giant pot! Alas, this pan is in storage as it’s too big for the RV stove top. LOL. The name for this spicy red sauce came from my mother-in-love, Carole. Craving spaghetti one day, she asked that I make my spaghetti salsa, giving a nod to the heat I pack into my cooking. It’s been called Spaghetti Salsa ever since. My daughter recently asked for the recipe, and the only place I could find it written down was on my blog.
Here’s the original post from 2010.
Last weekend, I made my “Spaghetti Salsa,” famous in Taylor’s mind. Maybe Chelsie’s (our children). Several were interested in the recipe. The trick is crushed peppers and lots of patience. Just remember, if there ain’t no heat, there ain’t no spaghetti salsa!
Angie’s Spaghetti Salsa
Ingredients:
finely chopped garlic (close to one head – lots!)
one large onion, finely diced (more if you like onions)
olive oil
Saute’ the garlic and onion in olive oil until onions are translucent and garlic is a little crispy.
Add:
6-15 oz. cans of tomato sauce
3-15 oz. cans of Italian stewed tomatoes
2-3 small cans of tomato paste
Add sauce first. Pour stewed tomatoes into your hand and crush them as you add them to the sauce. Add paste and use a whisk to break up lumps. Stir well.
Add:
3 T. Mrs. Dash (regular flavor)
1 tsp. onion salt
1 tsp. garlic powder
1 tsp. black pepper (preferably fresh ground)
4-5 bay leaves, whole
3 T. crushed basil
2 T. dried parsley
2 T. dried oregano
1 tsp. crushed pepper (I like to add 1 T. when my parents are not eating with us)
Optional: sliced black olives; You can also add browned and crumbled ground turkey
Sides: hot garlic bread, green salad with vinagrette dressing
Stir all ingredients together. Cover and simmer on low to medium for a minimum of two hours, stirring often. When it is time for dinner, make whole wheat pasta noodles following package directions. Do not dump noodles into the pan of sauce. Instead, place a serving of pasta on a plate, and top with sauce and freshly grated parmesan cheese.
Cool and store leftover sauce and noodles (separate containers) in the fridge for up to 3-4 days. To reheat, heat some sauce in a frying pan, add some noodles, toss, and reheat.
Freeze leftover sauce. This sauce is nice to have on hand for chicken Parmesan, last minute spaghetti, lasagna, or whatever else needs an extra spicy sauce.
Bon appetit!
salt, ice, elbow grease
mix, roll, squish-science freezes
creamy treats go fast
treats by angie quantrell
photos by angie quantrell
This lovely treat was an experiment from the get-go, but worth every creative independent choice I made in the process.
First, the recipe said 6-8 apricots. I stopped at Barrett Orchards (Washington Fruit Place) to purchase apricots. A HUGE bag, with possibly 20 apricots. And cherries. 2 pounds, Rainier and a different red cherry. I can’t remember the name. The recipe does not call for cherries, but I’ve been craving them.
Then. The recipe says refrigerator pie crust. Nope. First. It’s not whole wheat. So I searched for a simple whole wheat pie crust recipe. Quite simple, but did not make very much. Or roll too thin.
Mixed the cream cheese mixture to put on the crust and realized this is more like an apricot cheesecake, but with less filling. I also reduced the sugar. Added it to the too small crust. So beautiful!
And then apricots. It only took 3 to cover the top. I still have way too many for 2 people to eat before they are overripe.
Brush the crust with egg white. What crust??? There was barely enough to fold over. Ok. There wasn’t even enough to fold over. But I did my best to brush the crust edges. Sprinkled a little raw sugar on it like the recipe said. Barely any.
So now I have a lovely rustic apricot galette! We can’t wait to have it after lunch. Or for lunch.
I’m sorry, but I don’t know which magazine I tore this recipe out of…usually the pages have the name at the bottom. Thanks to Trinity Fruit Company for sharing this recipe!
Next time, I will search for a different crust recipe. And try to make a larger, more rectangular galette, due to the size of our cookie sheet and RV oven. One doesn’t bake big items in an RV. And use more apricots.
Homemade whole wheat pizza dough!
ten hands, knead and pound;
recipe for tasty treat,
Grand pizza party
pizza party by Angie Quantrell
The mandatory “silly face” photo
Autumn, who loves pepperoni but not bread
Gage has just taken a big bite
Donavyn knows how to smile, take a bite, AND pose at the same time
Khloe also loves to ham it up for the camera (she is also super patient, as she had to wait for the second baking of pizza with Nana)
Hayden who loves projects like this and wanted to make it again for dinner (and that boy can eat!)
Be a Superhero in the Kitchen
Written by Donna Glass
Illustrated by Alejandro Chamberlain
Mascot Books, March 2020
Friends, if you are stuck at home with young children (and most of us are right now, due to COVID-19), I have a great idea for you. It’s time to enlist your superheros and teach them to cook!
Why not? Plenty of time, cooking reinforces OH SO MANY skills (math, reading, science, nutrition, fine motor, life skills), and your enlistees will be SUPER happy to help you make a meal!
Thank you, Mascot Books , for sending a review copy of Be a Superhero in the Kitchen by Donna Glass. I didn’t know I was getting a very cool COOKBOOK!
Let’s dig in!
Why I LOVED this Book:
~ Super colorful and engaging
~ Each page spread is an entire recipe, filled with simple directions, ingredient lists, and illustrations; Cautions are listed along the way
~ 20 different recipes are included for entrees and side dishes, desserts and breads, and even a beverage
~ Superhero Cooking Tips are listed right at the beginning of the book! Yay!
~ The superhero theme is wonderful. I love how it is continued throughout the entire book. Kids will LOVE being a SUPERHERO chef!
~ This book is perfect for teaching young readers and chefs how to TAB a favorite recipe with a sticky note. The age old method of quickly finding your place…
~ Well written, fun, interesting, and very useful
~ With so many families caring for and homeschooling their children and grandchildren right now, this “activity” book is perfect. Plus, you get help making dinner.
~ Scroll down to the bottom of this post and follow the link to order your own copy.
Let’s get cooking!
Amazon Blurb:
Every caregiver knows the trials of feeding a picky eater. Some nights are truly a battle. Nerves are frayed, and a pleasant, relaxing dinner can quickly be filled with tears, tantrums, and some nights, a battle of wills. Well, my goal with this book is to tip the scales in our favor. One surefire way I’ve discovered to get my picky eaters to eat is to let them help make the meal. After all, food tastes better when you’ve had a hand in fixing it. Let your child try their hand with the recipes in this book. A child who becomes the superhero of dinnertime is one who eats super well.
To purchase a copy of Be a Superhero in the Kitchen, click this link:
2020 is the year of Kevin and Angie. At least that’s what my honey says. He wants to celebrate our 35th anniversary all year long. I can live with that.
Our actual wedding anniversary date is June 22, 1985. Happy anniversary to us!
I realize that many of you may not even have been born yet. Wow.
I’ve also lately realized that many of the gifts we received on that sunny Saturday so many years ago we still have, use, and enjoy. If it ain’t broke, keep it and use it. Sentimental value makes these gifts even more special.
Like my casserole dish. I have really come into my own in using this versatile beauty over the last couple of years. For one, the size is perfect for the tiny RV stove. And the lid is an added bonus which allows me to cook covered dishes or uncovered foods. Perfect! An added bonus is how easy this is to clean. Nonstick without the Teflon.
This casserole and lid were originally part of a set. There was a smaller casserole dish and matching lid. I’m pretty sure the smaller dish did not make it to the 35th anniversary year. Unless (let’s all hope so) it has been in storage so long I can’t remember what happened to it.
I’ve cooked everything from quiche to apple crisp to salmon to tater tot casserole in the larger casserole. One of my favorite recipes is a no/low carb bacon cheeseburger casserole. You serve it with relish and diced red onions! The next time I make that I’ll try and remember to take some photos. But photos will not do it justice. One must taste it, relish, dill, and all.
Featured in this casserole dish (again, the pictures are not great) is a no crust apple crisp. Sliced apples (unpeeled), oatmeal, cinnamon, and grated cheese. I sometimes add a tiny bit of water for moisture. Bake until apples are softened and cheese is melted. My stamping and eating buddy somehow came up with the recipe. Super easy and tasty. Thanks, Alyson.
Back to my casserole dish. I love the French words and images on the side. Many memories have been made when sharing foods baked in this wedding gift. Thank you, to the thoughtful giver. Who knew I would still have it so many years later?
If I could find my “wedding stuff” box, I bet I could even figure out who gave us this set. Now that would be fun. New goal before the actual anniversary date: FIND the wedding box.
How about you? Do you have any wedding gifts or sentimental items that you’ve kept over the years? I’d love to hear about them.
Love, Laughter, and Life 