Dinner Inspired...

When I read all your lovely comments yesterday, I noticed that Lois said she would have been inspired to make something from scratch. Well, don't you know that's exactly what happened? I baked two small loaves of bread in the afternoon, which I didn't photograph. (I figured you're sick of seeing bread pictures by now.) So, of course, I'm going to share my dessert first, because...dessert!

After the cabinets were installed, Handsome went outside to pick up all the windfalls off our dear old apple tree. He found many that weren't even bruised, but were so lovely he couldn't toss them. He brought them inside, we cleaned a few and taste-tested one. They were absolutely fine, so I decided to make a rustic tart from scratch. I should note that these apples are complete gifts from the farm. We don't spray them or doing anything special for the fruit. We simply appreciate them as the fruit matures. Would that be considered organic? I don't know.

I've shared my apple pie recipe with you in the past, and that's how I prepared the apples. Peeled, and cut into chunks. Then I sprinkled lemon juice and vanilla over them. I added a bit of flour, some brown sugar and a touch of salt. Last was the addition of a handful of chopped hickory nuts for a bit of crunch.

Those ingredients sat in the bowl while I prepared the crust. Once laid out, I crushed about a half cup of Wheaties and placed in the center of the crust. Then, I spooned the apple mix on top of the Wheaties, reserving some of the liquid. I folded the crust around the apple mixture, placed a few pats of butter on the apples, and brushed the crust with the last of the reserved liquid.

Baked in a 425º oven until brown and flaky. When I served this after dinner, I topped it with a small scoop of butter pecan ice cream. Needless to say, Handsome made more than a few yummy noises.

Before dessert, we enjoyed the main course. This time, I pulled a jar of my home-canned chicken breast, a jar of potatoes from the pantry, plus frozen peas, fresh mushrooms, and carrots rounded out the ingredients. 

I made a roux of melted butter and flour, then added a bit of powdered chicken bouillon, fresh half and half and the reserved broth from the canned chicken, whisking until it thickened. I sauteed the mushrooms, and then added them to freshly chopped carrots, drained potatoes, chicken, salt and pepper, and topping with the creamy goodness I'd already made. I carefully folded all the ingredients together and poured them into a greased baking dish, and covered it with pie crust (only on the top, not the bottom). It went into the oven next to the rustic apple tart and both dishes spent 30-40 minutes in the oven.

The entire meal inspired by our new cabinet installation. As it's been a little cooler in the evening, this was the perfect, simple meal with most of the ingredients coming right from the canning cupboard or our yard. Could there be anything better or more satisfying? I think not.