eating

Late Summer Vegetable Galette

I'm a hardcore pie lover. I love a good flakey crust, and really love to change things up and make a savory one every once and a while, and galettes are one of my favorite ways to shake things up. If you're not already familiar, don't be intimidated, galettes are as easy as piling filling on top of a pie crust and sticking it in the oven. They're crazy simple, I promise.  

This is a nice easy dinner if you're looking for a way to use up those amazing summer veggies still sitting on your counter. The great thing about this is that you can use all sorts of veggies, so don't be afraid to experiment and change things out with whatever you have on hand. 

VEGETABLE GALETTE

Pate Brisee (pie dough)

(Adapted from Martha Stewart)

21/2 Cups of AP Flour

1 Teaspoon of Salt

1 Teaspoon of Sugar

2 Sticks of Unsalted Butter (cut into small pieces)

1/4-1/2 Cup of Ice Water

*The original recipe calls for combining ingredients in a food processor, however I use my Kitchen Aid mixer, and just make sure the butter is extra cold to compensate for a little extra time (I stick the cut up butter into my freezer for just a couple minutes before I get started).

Combine flour, salt, and sugar in bowl of elextric mixer. Add in butter pieces and beat on medium with the paddle attachment until mixture resembles coarse meal. Add in ice water slowly, with mixer on, until dough just holds together, but isn't wet or sticky.

Divide dough into two equal balls. Flatten into disks, plastic wrap, and chill for at least an hour.

The Filling

1 2/2 Tbsp Butter

1/3 Onion, chopped

2 Cloves of Minced Garlic

1/2 Bunch of Asparagus, chopped into small pieces

1 1/2 Cups of Summer Squash, cut up

1 Tomato, cut into large slices

Olive Oil

Egg Wash

Parmesan Cheese

Preheat oven to 400 degrees.

Sauté onion in butter until tender. Add in asparagus, squash, and garlic, and sauté until veggies are slightly tender. Remove, and allow to cool. 

Roll out chilled dough into rough circles and place on greased baking sheet. Cover the middle area of the dough with onions, then layer with asparagus, squash, and finally a large slice or two of tomato. drizzle with a little bit of olive oil, and season with salt and pepper to taste. Fold up edges of pie crust and pinch together so they hold their shape. Brush with a little egg wash (egg lightly beat with a little bit of milk), and bake for 30 minutes, or until crust is golden brown, and vegetables are soft. Remove, and top with a little parmesan. Allow to cool for 10 minutes before serving

Honey Peach Iced Tea

Honey Peach Tea

Ahhhhhhhgust. That's kind of how August always makes me feel. I totally freak out when I flip the calendar and see that page. We're already near the end of summer, how can that possibly be? All the sudden every weekend is spent trying to pack in as much "summering" as possible. Quick trips to the beach, hiking, hanging out with friends, and eating as much fresh produce as I can get my hands on. 

Right now our farmer's market is all about peaches. Peach iced tea is actually one of my favorite summer drinks, so I couldn't resist throwing together my own. I love being able to control how sweet it is when you make it yourself, as well swapping out sugar with honey. Major bonus is that using local honey helps my allergies, which have been awful lately.

HONEY PEACH ICED TEA

8 Cups of water

8 Earl Grey Tea Bags

2 Tablespoons of honey

1 Large peach

Bring water to a simmer and remove from heat. Steep all tea bags in water for at least 5 minutes, remove, and stir in honey. While tea cools, skin peach and cut into slices. Add peaches to jar or container, and add in cooled tea. Chill in fridge for 1-2 hours and enjoy with ice. 

Chicken Sausage and Tortellini Soup

Fine and Feathered - Chicken Tortellini Soup

Let's talk bout my newly discovered love for chicken sausage. Weird, I know, but stay with me. I work right around the corner from a Trader Joes, and a few weeks ago I discovered their Italian style chicken sausage, and it was love. They're a super quick option for adding some good and tasty protein when I'm making pasta, or a skillet of veggies. I've also been trying some other brands then the one sold at TJs, and most are pretty good, but so far the one I found there is my favorite. 

Now lets talk about soup, as I am even more obsessed with soup. Now that the northeast is really getting cold, I basically could eat soup for every meal and be totally fine with it. So when I decided to try my hand at a new type of soup the other day, I could help myself but to go ahead and throw some Chicken Sausage in there too. This soup is seriously so delicious. It's a perfect winter soup to cozy up with, and just a little cup can easily fill you up! 

Chicken Sausage and Tortellini Soup

(adapted from Yellow Bliss Road)

1 Tablespoon of Olive Oil

1/2 Cup of Diced Onion

2 Large Iitalian-style Chicken Sausage Links*  - Browned, and cut into smaller pieces

1 - 28oz Can of Crushed Tomatoes

1 - 32oz Box of Vegetable Broth

2 Tablespoons of chopped Basil

1 Package of Tortellini 

1 Cup of Fresh, Chopped Spinach

Heat a large pot with olive oil over medium heat, add onion and saute until soft. Add in sausage, crushed tomatoes, broth, and basil. Lightly season with salt and pepper. Bring to a boil, reduce heat to low. Cover and let simmer for 20-30 minutes. Add in tortellini and spinach, and let simmer for 10 minutes, until pasta is tender.

Serve with Parmesan and some good, thick bread!

*You are welcome to use regular pork sausage too

Fine and Feathered - Chicken Tortellini Soup

Healthy(ish) Blueberry Muffins

Fine and Feathered - Healthy(ish) Blueberry Muffins

 So let's just get something straight here. I am not living in denial, I know that a healthy muffin is basically an oxymoron. Or at least, any muffin that tastes vaguely good and you try to consider "healthy" is an oxymoron.

Since we got that out of the way can we just agree to call these healthyish muffins? Okay, thanks. 

This past week I've been on vacation (wooo!) I spent three much too quick days down in Florida visiting Mickey Mouse with my mom, and still have a couple days left before I have to go back to work. One thing that I've dug back into is cooking and baking. Back when I was working from home, I used to make all of our meals, mostly from scratch, and I really miss that, so I'm taking the opportunity to make as much as I can while I'm home, and freeze leftovers to take to work with me when I go back. 

I love these muffins, not just because I can pretend like they're not totally horrible for me, but because they also freeze really well. I've made them in the past before and froze almost the whole batch (after scarfing down a couple fresh warm ones, of course). Then I just grab one from the freezer when I have early mornings at work and stick it in the microwave for a few seconds, and bam! An awesome, tasty, healthyish breakfast!

Healthyish Blueberry Muffins

(adapted from How Sweet it is)

2 Cups of Whole Wheat Flour

2/3 Cup of loosely packed Brown Sugar

1/4 Cup of Flaxseed Meal

1 1/2 teaspoons of Baking Soda

1 teaspoon of Baking Powder

1/2 teaspoon of Cinnamon

1/4 teaspoon of Salt

1 Egg lightly beaten

3/4 Cup of Plain Greek Yogurt

2/3+ Cup of Milk

5 Tablespoons of Butter, melted and cooled

2 teaspoons of Vanilla Extract

1 Cup of Bluerries, lightly tossed in flour (fresh or frozen both work)

Crumb Topping:

1/4 Cup of Whole Wheat Flour

1/4 Cup of loosely packed Brown Sugar

1/2 teaspoon of Cinnamon

3 Tablespoons of Butter, at room temperture

Preheat oven to 350 degrees F. Line a muffin tin with liners (if planning on freezing - forgo liners and instead grease muffin tin, I like to use the spray kind, dust with flour, and shake off any excess flour)

Whisk together all dry ingredients (flour, brown sugar, flaxseed, baking soda, baking powder, cinnamon and salt) and set aside. Combine all wet ingredients (egg, yogurt, milk, butter, and vanilla) in a separate bowl. Add wet ingredients in the dry and combine using a spatula, being careful not to overmix. If batter is still very dry, you can add a little more milk, about a tablespoon at a time, just until the batter comes together. Add in blueberries and mix in just enough to disperse through the batter. Fill muffin cups 3/4 of the way full.

Combine all of the ingredients for the crumb topping. I just use a fork to combine and cut up the butter into the mixture as I go. Sprinkle mixture on top of the muffins. 

Bake 18-20 minutes until just set (do not over-bake or they do tend to get dry!). Let cool slightly before eating. If freezing, cool completely and then wrap in plastic wrap and store in a freezer bag in freezer. 

Fine and Feathered - Healthy(ish) Blueberry Muffins

 Enjoy!