Went on a bit of a cooking frenzy the other evening to use up all sorts of veggies in the fridge... Here's a little tour of everything I made:
** first up **
Apple + Rhubarb Crisp
The base recipe is Rachael Ray's. I changed it up for my tastes!
Apple slices (from 6 to 8 apples)
Rhubarb slices (from 1 large stalk)
Juice of one lemon
1 Tbsp white sugar
1 tsp cinnamon
1/2 tsp nutmeg
Mix together & spread in a pyrex baking dish.
Handful oats
1/2 cup brown sugar
1/2 stick butter
1-2 Tbsp flour
Mix together with fingers until crumbles form. Top apple + rhubarb mixture. Bake at 400 degrees for 15-30 minutes, until your apples are soft and topping browns.
Here's how mine turned out:
To be served with vanilla ice cream. Yum!
** second **
Roasted Portabello Cordon Bleu
Remove mushroom stems.
Roast mushrooms open-faced for 5-10 minutes at 400 degrees.
Top with your favorite deli meats & cheeses.
Some great combos are:
Brie and shaved ham
Smoked mozzarella and thinly sliced proscuitto
But - let's face it - you can't really go wrong with any of your favs!
Heat for a few minutes to melt your cheese. Serve!
** finally **
Homemade Veggie Stock
Here is a list of all the veg I used - but you can use anything you like...
Carrots
Asparagus
Green bell pepper
Red bell pepper
Yellow bell pepper
Red onion
Spring onion
Rosemary
Thyme
Water
Brew & brew until it's done! Strain & remove veggies & herb stalks.
Add S+P to taste.
(I finally got to use some herbs from my "garden" for the stock - how cool is that?!)
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