We had a lot of rain on Thursday and I couldn’t resist a comfort food- Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
7 ounces Gruyere, grated (3 cups)
1/2 cup freshly grated Parmesan
8 slices white sandwich bread, crusts removed
4 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on a baking sheet and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
I made an incredible Tomato Pie from end of the season heirloom tomatoes
FOR THE PASTRY
- 2 cups all-purpose flour, plus extra for work surface
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
- 1 egg, lightly beaten
- 2-3 tablespoons cold water
Into the bowl of a food processor, add flour, sugar, salt, and butter. Pulse until coarse crumbs form. Add the egg and pulse until just combined. Add water and pulse until dough just begins to form. Transfer to a large piece of plastic wrap and compress dough into a disk. Chill in refrigerator for a half-hour.
On a lightly floured work surface, roll the dough into a circle, about 1/8-inch thick. Fit into an 11-inch tart pan; trim. Chill for 20 minutes.
Preheat the oven to 425 degrees. Prick the base of the pastry shell. Line with a piece of parchment paper, then fill with dried beans. Blind-bake the shell for 25 minutes. Remove the parchment, foil, and beans. Reduce oven temperature to 350 degrees and return shell to oven for 10 to 15 minutes, or until golden brown. Transfer to wire rack and let cool.
Make the tomatoes and roasted garlic: Preheat oven to 275 degrees. Arrange tomatoes on a parchment-lined sheet tray. Drizzle with olive oil and scatter with thyme. Season with salt and pepper. Slowly roast, about 2 to 2 1/2 hours. Remove from oven and let cool.
Remove tops from garlic. Place garlic on a piece of parchment-lined foil. Drizzle with 1 tablespoon extra virgin olive oil. Repeat with other head. Gather parchment-lined foil so that the garlic is completely covered.
- Roast garlic until tender, about 45 minutes to 1 hour. Remove from oven and let cool to room temperature.
- Preheat oven to 350 degrees. Smear baked shell with roasted garlic and sprinkle with 1 1/2 cups of cheese. Top with roasted tomatoes. Lightly season with salt and pepper. Sprinkle with remaining cheese and scatter with thyme.
- Bake 10 minutes, until cheese is melted and tart is warm. Cool slightly and serve.
Hubby has a special lunch he makes called Tuna Hobo Surprise.
1 can of tuna, 1/2c. 4 bean salad, jalapeno, mustard and taco bell sauce to taste. Not my choice for lunch, but from my nutrition class standpoint, it is actually pretty decent. Tuna is very high in Omega-3’s, beans have great fiber and protein, and the condiments are low in sodium and fat.
I also pulled out some of my freezer meals. We have a busy weekday schedule and it is nice to grab a dish out of the freezer and let it thaw during the day and then heat for dinner.
For bible study I made two wonderful breakfast dishes, cranberry apple bake and breakfast cookies.
Oatmeal Breakfast Cookie
½ mashed banana (about 1 large)
½ cup natural peanut butter (or non peanut)
½ cup honey
2 tsp vanilla
1 cup rolled oats
¼ cup whole wheat flour
¼ cup ground flax seed (or an add’l ¼c flour)
¼ cup nonfat milk powder
2 tsp ground cinnamon
½ tsp baking soda
½ cup dried cranberries or raisins
1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
2. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
3. In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Cranberry Apple Bake
12 ounces cranberries
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.