There’s just not enough hours in the day for me to be able to ramble about something today. I wish I could, I always feel as though I have SOMETHING to say every day, but today I am desperate to get more work done and am freaking out a little about time being an issue. It’s always an issue but it feels really bad today for some reason…
Strawberry Pear Clafouti
1 quart strawberries, rinsed, stems removed and sliced
1 large Bartlett pear, ripe, but still firm, deseeded and diced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 1/3 cups skim milk
⅔ cup all purpose flour
2 teaspoons vanilla extract
¼ cup white sugar
¼ teaspoon salt
Preheat oven to 350 degrees.
Grease a deep dish pie pan or a 9×9 glass pan.
Mix the strawberries, pear, lemon juice and brown sugar together in a bowl.
Pour into the bottom of the pie or glass pan.
In a large bowl, beat the eggs. Add the milk, flour, vanilla, white sugar and salt. Mix until smooth and pour oven the fruit.
Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
*I baked mine for about 45 minutes since I only made a half recipe and it was smaller than this one. Really yummy and wonderful!! Only uses a little bit of flour and sugar, I didn’t up the sugar at all this time and it was still perfect even by my high sweet-tooth standards!
Corn and Summer Squash Soup
I made this one up entirely, so I will try to remember what I put in it.
Fresh chopped Mint
S&P to taste
I sauteed the onions, carrots and fennel seeds in some olive oil for a while, then added the broth, milk and a little heavy cream. I chopped up a little mint and put that in as well and let it simmer covered about 8 minutes until the carrots were soft. I then blended all of that in a blender till smooth. I added it back into the pot over the heat and put in the corn, zucchini, paprika, garlic powder and S&P and let that simmer uncovered another 4 minutes or so. Until the zucchini was soft. This was excellent! I’m proud of me when I can come up with something so yummy!
Broccoli, Eggplant and Avocado in a Cilantro Lemon sauce
Once again, totally made up, I’ll list what I used but I have little recollection of quantities.
Big handful of Cillantro
Fresh grated Ginger
Fresh squeezed Lemon Juice
I cooked the onion, eggplant and broccoli in some olive oil for a few minutes and whizzed up all the other ingredients (except the avocado and lemon zest) in a food processor for the sauce. I added the sauce to the pan and let it cook down a little while (feel free to thicken with cornstarch if you feel it necessary), then added the avocado and allowed it to heat through without really cooking it. Added some S&P to taste and a little lemon zest on top. This was so good and I was wolfing it down so fast I nearly forgot to take a picture! I adore cilantro and there was a huge bunch of it that smelled so good I simply couldn’t pass it up!
I did get a lot of work done today, I also got to go on a walk which I just love to do. Husband has been depressed lately so all he does is sleep right now. I called a couple of apartments, but the rates were a little unreasonable compared to the one I would be getting if I moved into my husband’s best friend’s place and took over his lease. This will most likely be the route I take. I will keep calling places tomorrow. I would also like to get my motorcycle up on Craigslist/Ebay Classifieds tomorrow. I need out so bad its killing me. I also need to pay off a bunch of this debt. I hate having debt.
Exercise: 4 mile walk