Pie Crust

It finally feels like fall here!  Actually, the past few days have felt a little more like winter, but I'll take it either way.  I am 100% ready to walk outside and not have my hair stick to my sweaty face.  I love fall.  Fall means sweet potatoes and pecan pie.  Fall also means the holidays are on their way, and you know what that means?  I get to go home!

Speaking of pie...I've never made it that much.  Maybe it's because up until a few days ago, I didn't have a rolling pin.  Maybe it's because I (still) don't have a pastry brush.  Maybe it's because I'd rather have cake.  Who's to say really?

Anyway, when I did make pie, I never made crust.  It seemed like a pain.  I'm not going to lie: it is kind of a pain, and the frozen pillsbury kind that you roll out tastes good anyway.  I don't blame you if you just use that.  BUT!  If you want to feel fancy, make this super simple pie crust!

Quee-chee!

Sorry for the long break between posts.  I have been working on some stuff over here and it hasn't left much time or energy to be cooking, let alone posting about it.  However!  This is one of the easiest meals you'll ever make so you (I) really have no excuse.  Also perfect because you can customize it to whatever you/your family likes to eat.  Let's be honest - you can customize it to whatever you have in the fridge.  You don't need a specific type of cheese, or a certain vegetable/meat.  Just throw in whatever you want and it will taste delicious!

QUICHE

Recipe from The Enchanted Broccoli Forest by Mollie Katzen

1 pie crust

2 c. +/- cheese

veggies, meat, herbs

3 eggs

1 c. milk

1.  Spread out crust in bottom of pie pan and prep ingredients.  Veggies can be raw or cooked.  (*Meat needs to be cooked before you put it in the quiche though*)

2.  Layer bottom with cheese.

3.  Add all of your toppings.  (Sorry, bad picture - it was all a little steamy still)

4.  Mix together eggs and milk.  Pour over top.

5.  Bake at 375° for ~45 minutes.  Knife test.

Vegetable Pizza

Happy Labor Day!  I've really grown to like Labor Day.  Before I always thought it was just a stupid holiday like Flag Day or Columbus Day, but now I really like it!  You know why?  It's the only holiday out there that's just for you.  For you, the hardworking, under-appreciated working man/woman.  So go out and celebrate it!  Enjoy the great outdoors, have a cookout, build a fire, and eat some of the last fresh, summer vegetables that you'll get until next year.

This recipe is very "midwestern."  Which is not mutually exclusive of "delicious."  Yes, it has mayonnaise.  Yes, it has ranch dressing.  Yes, it has unsophisticated yellow cheese.  It's not made with créme fraiche or a vinaigrette or some fancy cheese that comes from a goat.  This is an american dish for an american worker!

Macaroni and Cheese, Please!

Are you in the mood for comfort food too?  That's so cool that we can be twinners!

Sometimes you just need a big plate of carbs, right?  I have eaten this macaroni and cheese a thousand times and yet never made it myself.  For some reason, watching my dad make it, I always thought it was much more involved than it really is.

It really is a perfect weeknight dinner, especially when you are needing a little taste of home!

Reubens

You know what's great?  Sandwiches.  You know what's better than sandwiches?  Grilled sandwiches.  Know why?  'Cause somehow the mere fact that the cheese is melted and the bread is crispy transforms this lunchtime option into a completely viable dinner choice.

Plus they're easy.

The other day when we were at the grocery store, I thought I got all of the right ingredients for a reuben.  Turns out I got pretty much everything wrong except the sauerkraut.  Anyway, here is my version that was equally delicious :)

REUBEN

Sliced Pumpernickel Bread
Deli Roast Beef
Provolone Cheese
Sauerkraut
Thousand Island Dressing
Butter

Butter the outsides of the bread.  Layer with meat, cheese, sauerkraut and dressing.  Grill on a skillet until cheese is melted and the bread is nice and crispy!