eat at home

before

tonight's dinner is sponsored by what we already had in the fridge and a couple of items from trader joes.   making food at home is not only MUCH more affordable but you also get tasty leftovers (there's only 2 of us) for the next day's lunch.  first up:


3 Cheese Pear Onion Focaccia
1 package whole wheat pizza dough (trader joes)
1 apple, cut in thin slices
1 yellow onion, thinly sliced
aprox 1 1/2 c. sharp cheese (you could use one, two, three...whatever floats your boat.)
         *i used a combo of sheep feta, drunken goat and aged english cheddar...leftover from superbowl
           sunday
3 T. olive oil
chili flakes to taste
3 in. sprig of fresh thyme (growing on my balcony)

-oil a large baking sheet with 1 T. of olive oil and spread around with hands until totally covered.
-with hands, work pizza dough into about a 12-in. circle
-saute onions with remaining olive oil until onions are caramelized and light brown
-arranged sliced apples on dough, add onions evenly, distribute cheese and top with chili flakes and thyme leaves
-bake in a pre-heated 450* oven for 20 min

after

 next up:

"Cream" of Broccoli Soup
this recipe has been floating around my house since i was a kid.  always a go-to winner and perfect for a fall/winter night when it's cold and broccoli is in season.  i've altered it a bit to make it a bit more waist friendly.  
1 lg head of organic broccoli, chopped into pieces
1/2 white onion
3 c. vegetable stock (i prefer to use better than bouillon if i don't have homemade)
1 t. curry powder
1/2 t. fresh ground pepper
1/4 t. mustard powder
1/2 c. milk (whole, low-fat....just no non-fat)
1T. flour
1 T. butter
lemon wedges

-in a large saucepan, cook the broccoli, onion and vegetable stock until broccoli is fork tender.
-removed from heat and blend with a hand held blender (LOVE mine) or in your classic blender. *be careful since contents are hot.  do not over fill your blender as hot liquid will blow out)
-return contents to saucepan and add spices and butter.  bring back to a simmer
-in a small jar with a lid (or a bowl with a fork) mix the milk and flour well.
-add milk/flour mixture and cook on low for about another 5 min, stirring often.

wa-la!  serve with a squeeze of lemon and you have yourself a fine meal.

Apple and Pear Crisp

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For The Topping:
nocoupons

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced
• 5-6 slices of crystallized ginger (my addition)
  

Directions:

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For The Topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

ala Ina Garten

-so i had 3 pears and 3 small apples so i used this recipe as a guide and adjusted as i saw fit. for example, i only used about 3T of butter as opposed to 2 STICKS like the recipe called for. it's one of those recipes you can play with. it came out damn tasty.