POP! It's a Tart!

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 8 pieces

Easy enough for a weeknight, not too sweet, and adds a serving of fruit to everybody’s day. (Hint: Call it a Rustic Tart and folks will be even more impressed!) ((Hint P.S. In our world, rustic just means homemade chunky style but don’t tell anyone!))

1 sheet refrigerated piecrust, at room temp
1 large apple, red or green, unpeeled but cored, sliced
1 large pear, Bartlett works best, unpeeled, cored, sliced
Feeling creative? Use all green apples, or all red apples, or all pears, or throw in a peach or some plums - just so fruit totals 1 ¼ lb.

Mix together:
4 oz. cream cheese, at room temperature
1 tsp. cinnamon
1 T. brown sugar

Toss fruit with:
¼ c. brown sugar
¼ c. flour
2 tsp. cinnamon

Preheat oven to 450 degrees. Spray pie plate with nonstick cooking spray. Put crust in a pie plate. Spread cream cheese mixture into mainly the center of piecrust. Top with the fruit.

Bake 35-40 minutes, covering loosely with foil after first ten minutes, and POP! It’s a Tart!

Lickety-Split Chicken/Pasta/Vegetable Soup

Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 4 bowls

6 c. chicken stock (boxed, jarred, canned, from concentrate… if you’re into showing off, homemade)
1 T. minced garlic
¼ c. chopped onion (as always, frozen is fine)
1 c. frozen mixed vegetables (try the mix of carrots, green beans, corn)
Pepper to taste

Bring to a boil, stir in:
½ c. orzo pasta

Boil 6 minutes, until pasta is tender.

Stir in:
2 c. leftover shredded chicken or turkey
1 T. chopped parsley (dried works fine)

Heat through, don’t boil again or chicken will go tough. Top with a grate of Parmesan cheese, if you wish.



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Phaked-Out Philly Cheese Steak Sandwiches

Phaked-Out Philly Cheese Steak Sandwiches

Prep time: 10 minutes
Servings: 4

So much faster than traditional recipes, this is largely “assembly,” with a dash of real cooking thrown in just for effect.

4 Kaiser, hoagie, or sandwich rolls (or hot dog buns… or, heck, even toasted bread works!)
1 9 oz package of pre-cooked roast beef
1 cup sliced onion
1 c. prepared (jar or can) Mexican Salsa Con Queso (cheese sauce with salsa)

In medium skillet, cook onions in 1 T. butter or olive oil, just until softened. Add in roast beef and turn to coat and warm through.

Toast rolls/buns/bread. Warm cheese sauce in small pan or micro.

Pile rolls with warmed beef and onions, slather on cheese sauce.

So Many Hummus Among Us

Basic Hummus:
1 15 oz can garbanzo beans (chickpeas)
2 cloves garlic (or 2 tsp. minced garlic in a jar)
½ t. salt
½ t. black pepper
2 T. good quality olive oil
1 T. sesame seeds (or tahini paste)
Handful fresh or 1 T. dried parsley

Starting with the garbanzo beans, blend in food processor until smooth. Add remaining ingredients, continue to blend until smooth. If needed, add 1-2 Tbsp. additional oil. Refrigerate.

To get fancy:
Lemon Hummus
Add the zest of one lemon
2-3 Tbsp. lemon juice
Blend, refrigerate

Roasted Red Pepper Hummus
Add ½ c. jarred roasted red pepper
Dash of cayenne pepper
Blend, refrigerate

Mediterranean Hummus
Add one small can (2.5 ounces) chopped or sliced black olives
1 –14 oz. can small or quartered artichoke hearts (roughly chop first)
Blend, refrigerate

Jalapeno Hummus
Add 1/2 c. sliced jarred or canned jalapenos (more if you're needing some real heat
Blend, refrigerate


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Creamy Artichoke-Mushroom-Parmesan Soup

Prep time: 10 minutes
Serves: 6

1 lb. jar light Parmesan Alfredo sauce
3 c. milk
2- 14 oz. cans sliced mushrooms
1 14oz. can quartered artichoke hearts, roughly chopped (not in marinade)
1 tsp. garlic powder
1 T. dried basil
½ c. grated Parmesan cheese
Salt and pepper to taste.

Mix all together, heat thoroughly.



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Easiest Watermelon Salad

Prep time: 10 minutes
Servings: 4

4 c. watermelon, cubed and seeded
¼ c. lime juice
¼ c. honey
½ c. coarsely chopped fresh mint leaves
1 T. grated lime zest

Toss all together. Serve well-chilled.





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Super Simple Tomato Sauce (or Soup!)

A quick yet homemade sauce. Or the start of Chicken Parmesan. Or the first steps to a creamy soup.

Pre time: 5 minutes
Cook time: 10 minutes, boil to simmer
Servings: Makes 3 cups of sauce, about 4 servings

Stir together
1 14 ½ ounce can diced tomatoes (partially drained)
1 15 ounce can tomato sauce
1 T. chopped garlic
1 tsp. chicken (or vegetable) base concentrate or a splash of chicken (or veggie) broth
1 T. dried Italian Seasoning (your favorite brand)
Black pepper to taste
2 tsp. sugar (trust me, this balances the tomato tang)

Bring to a boil, simmer 10 minutes (in the time your pasta is cooking!).

For a creamy, hearty soup, add 2 cups of half-and-half.

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