From The Back of My Fridge

From The Back of My Fridge Follow along as I try and save food from perishing in the back of the fridge graveyard..

Mixed berry lemon crumble! This was a panic bake - what do we have in the house to make for a work BBQ that starts in li...
09/05/2024

Mixed berry lemon crumble! This was a panic bake - what do we have in the house to make for a work BBQ that starts in like 2 hours?

Berry Filling:
- Enough frozen berries to fill whatever pie pan, quiche pan, etc. Whatever you have in your freezer is fine; I always have some Great Value triple berry for smoothies.
- 1 cup white sugar
- Zest 1 whole lemon (or lime - it could be good. Don’t stress the zest)
- Juice of 1/2 a lemon
- 3-4 tbsp all purpose flour

Crumble topping
- 2 cups of oats
- 2 cups of all purpose flour
- 1 cup of brown sugar
- 1 1/2 cup cold salted butter
- Spices: it’s all preference/what you have. I used probably 1 tsp of apple pie spice and 1/2 tsp of cinnamon + a pinch of ground ginger

1. Preheat oven to 360° F
2. Mix your berry filling and set aside. The flour should be enough to coat your berries. It exists purely to thicken the berries when they cook down because they release so much liquid. I always add less sugar than required and taste test until I get where I want.
3. Combine your flour, oats, spices, salt, and brown sugar.
4. Cube your cold butter and use a pastry cutter to combine it with your flour/oat mixture until it crumbly like chunky sand... ideally. I couldn’t find or don’t own a pastry cutter so I used my hands trading off because they cramped up.
5. Grease or spray your pan, then fill it with your berry mixture.
6. Spread your crumbly mix on top of your berries. It should loosely fully cover your mixture (don’t press it down or anything). I had some extra crumble so I put it in a ziplock bag and tossed it in the freezer to make a mini crumble later (unless it freezes weird and then adios).
7. Blow your crumble a kiss and then pop it in the oven for 35-40 minutes until the berries are bubbling and the top is a little toasty. Check around the 20 minute mark as oven temps can be weird.
8. Let it cool and enjoy!

P.S. I thought about adding mint or basil to the berries the whole time and punked out because I was bringing it to a function. I think it would be great .If you try it, let me know how it works! Be bold! Full send!

When Cory is gone, I don’t cook full meals. My new on repeat food is roasted veggies on brown rice. Toss whatever veggie...
10/28/2023

When Cory is gone, I don’t cook full meals. My new on repeat food is roasted veggies on brown rice.

Toss whatever veggies you prefer ( I used carrots, acorn squash, onions, and sweet potatoes because that’s what I had on hand) in a mixture of olive oil, balsamic vinegar, sage, thyme, salt, and black pepper. Throw those bad boys onto a baking sheet and into a 375 oven for 20 ish minutes and stir them half way through (I like min a little burnt 🤷🏻‍♀️). While those are roasting up, make your brown rice. I added some quickly sautéed mushrooms, chick peas, and spinach on the back end. Donezo. Super healthy. Super yummy. Super easy. Super fast.

Side note, I’m not eating with chopsticks because I’m fancy, I’m just out of clean forks.

Beth’s Chicken & Rice! 🐓Or… at least the my best shot at it!Diced: 1 onion, 3 cloves of garlic, 4 stalks of celery, 4 is...
10/01/2023

Beth’s Chicken & Rice! 🐓
Or… at least the my best shot at it!

Diced: 1 onion, 3 cloves of garlic, 4 stalks of celery, 4 ish carrots (I used baby carrots, so estimated - I also chopped them in a food processor because cutting up baby carrots is awful and I don’t one big chunks of cute carrot)

Sauté in a large pot with some sage, thyme, salt & pepper until translucent.

Throw in a chicken ( or gently place depending on how badly you want to mess up your kitchen).

Put in enough water to cover the chicken + a few inches. Boil on low until the chicken is falling apart.

Take out your chicken and pull that bad boy apart - remove all the fat, cartilage, and bones. What you have left is an awesome broth. I strained the broth so I could keep all the vegg and added that to the chicken in a bowl and put it in the fridge while I cooked the rice.

Rice - I cooked about 5 dry cups of rice to go with my chicken. To make your rice, rinse it until the water runs clear. Add enough broth to cover the rice up to the first knuckle on your middle finger (I learned that on NPR recently and it worked really well). Bring it to a boil, cover it with a well fitting lid, turn it to low, and let it do its thing for 20 minutes. Take it off the Inter and let it rest for a lot 5 minutes before you take the lid off and fluff it with a fork.

Add back in your chicken and vegg - voila!

Freeze the remaining delicious broth for later meals. 🥘

I’m not feeling “great” today - my stupid medicine ran out and there’s a nationwide shortage. So, it’s a withdrawal week...
09/02/2023

I’m not feeling “great” today - my stupid medicine ran out and there’s a nationwide shortage. So, it’s a withdrawal weekend special.

I DID manage to make a recipe a sweet friend sent me - blueberry lemon yogurt bread… with some
tweaks. There were no blueberries at the store, so I used blackberries. The recipe called for a six oz container of vanilla yogurt and the store only had 5.3 oz., so I decided to supplement sour cream. I pulled the sour cream out of the fridge to find that it was frozen, cried for a minute, then ran the container under some warm water until there was enough for me to scrape out for the full amount. I also put the parchment paper into the loaf pan wrong, so when I popped it out of the pan, it was a crime scene.

BUT, it does taste lovely!

Lemon Blueberry Yogurt Bread:

1 3/4 cup all-purpose flour
314 cup sugar
1 teaspoon baking powder
pinch of salt
1 egg beaten
1 cup milk
1/4 cup melted butter
1 Tablespoon lemon zest
1 Tablespoon lemon juice
6 oz container Vanilla Skvr (green yogurt is fine, I’m sure)
1 cup fresh blueberries

Lemon Glaze:
1/2 cup confectioners sugar
1 teaspoon lemon juice
1 teaspoon milk
1 teaspoon lemon zest

Bake for 55-60 min (give or take depending on your oven) at
350°F. When you the loaf is almost done baking, make your glaze. Let it cool a bit before pouring it on le top.

Bone Apple Teeth!

Chaos frittata - roasted diced chipotle potatoes, sautéed fresh onion + the leftover onion from last night, precooked b...
08/25/2023

Chaos frittata - roasted diced chipotle potatoes, sautéed fresh onion + the leftover onion from last night, precooked bacon bits, the last bits of pickled jalapeño from a jar, garlic, spinach that needed to be used up before camping, a tomato on the edge of getting to ripe, egg binder with some milk/half and half/sour cream (it sounded right in my heart) and shredded cheddar, with Parmesan on top.

My nephew said it was the best frittata in the world - take that however you like.

Special Edition from Upstate New York! It’s 65 degrees and I got to cook for five of my favorite people on the planet. F...
08/24/2023

Special Edition from Upstate New York! It’s 65 degrees and I got to cook for five of my favorite people on the planet.

Flatbread, which I have never thought to make, was the winner. Fun tip that other people may have known, but I certainly didn’t - the sauce was made with tomato paste, cream cheese, water and spices. Why did I think you had to cook tomato sauce all the way down for 57 hours to make a thick sauce for pizza, et al.?

Bonus pic of me at the airport getting picked up by my sweets. I’m in heaven. 🍕💕🫑

I love cookbooks in a way I can’t possibly express. But, in a world with Pinterest and Google at your fingertips, I feel...
08/22/2023

I love cookbooks in a way I can’t possibly express. But, in a world with Pinterest and Google at your fingertips, I feel like they’re losing their “place at the table”, so to speak.

I keep a good chunk of mine on the counter beside my stove and always try to give them a glance through before diving into the World Wide Web. If you had to recommend one cookbook to someone, which would it be and why?

Mine is probably a some type of cookbook specifically about sauces - A good sauce covers a myriad of sins - you can burn something to the point of needing dental records to know what it is, cover it with a good sauce, and you’re in the clear.

Cory is out of town working, so I considered eating saltines and canned tuna for dinner. But, I decided that just becaus...
08/21/2023

Cory is out of town working, so I considered eating saltines and canned tuna for dinner. But, I decided that just because I’m not cooking for someone else doesn’t mean I don’t deserve a yummy nutritious dinner - but, like.. it’s soup and I can eat on it for three days. I’m not cooking up a three courser.

Semi Pro tips:

1: “Rustic” potatoes are where it’s at - it’s a better texture and peeling is stupid and annoying.

2: If you’re using herbs and spices in a soup/stew, add them in with your onions/garlic (sautée vegg stage). Your herbs will infuse into your oil instead of them being diluted by adding them after they’re drowning in stock.

3: A lot of recipes call for specific kinds of stock (chicken, turkey, vegetable) - don’t not make a recipe because you don’t have a stock. Just use what you have. Also, have I made stock from scratch and frozen it? Yes. Is that something that happens frequently? No. I have things to do. I have Knox chicken bouillon in the jar - any lighter colored stock called for, that’s what it’s getting. It’s going to taste vaguely different than what the recipe intends, but it’ll still taste good and that’s where I’m at in life.

08/19/2023

Oooh. An ✨Instagram✨ 😅

08/19/2023

I just don’t want to blow my personal Facebook up with food pictures - and that’s where I’m at in life. Sue me. 👩🏻‍🍳

Lemon Pepper Honey Garlic Chicken. Chapter one of: How to make chicken seem less boring to me.
08/19/2023

Lemon Pepper Honey Garlic Chicken. Chapter one of: How to make chicken seem less boring to me.

This weekend's frittata: onion, garlic, kielbasa, sweet potato, sage, and a sprinkle of goat cheese with a buttermilk bi...
08/19/2023

This weekend's frittata: onion, garlic, kielbasa, sweet potato, sage, and a sprinkle of goat cheese with a buttermilk binder. I would marry this frittata.

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