Yes, I do belong in a book club – as if I don’t enough to do :D. I have always been a avid reader. Between myself, one of my good friends, and my cousins – we started meeting once a month to discuss the chosen book and of course to eat. This meeting was to be held at my cousin May’s house. She has been so busy working, she asked me to cook. I am still in the lazy mood so I wasn’t keen on making something really completed. I settled on a simple quiche, a side salad, and some tomato soup.
It just felt right for a cool fall afternoon and I knew my other cousins were bring desserts. I was also craving some warm soup and the Fuji apple salad from Panera. I was excited when Barbara from Barbara Bakes posted a recipe for this wonderful salad.
Chicken Apple salad with Walnuts
(Inspired from Barbara Bakes)
2 Cooked Chicken Breasted – Diced
1 Bag of Mixed Greens
1 Green Onions
1 Small bag of Apple Chips
Dried Cranberries (Dried Cherries would work too)
Shredded Parmesan Cheese
Apple Poppy Seed Dressing – I found a Girard brand
*The items with no measurements – it is up to personal preference
- Mix together all the ingredients – That is all I have :D
Roasted Garlic and Tomato Soup
(inspired from My Danish Kitchen)
1 Whole Garlic
1 Quart of Chicken Stock
2 Cups of Basil
1 Large Can of Whole Tomatoes
Salt and Pepper to Taste
- Pre-heat the oven at 350F.
- Place the tomatoes and garlic on a baking sheet and cover with olive oil and salt and pepper.
- Bake for about 30 minutes until it softens.
- Pour the chicken stock, can of tomato, the cooked tomatoes, peeled garlic into a large pot.
- Use a potato masher to break up the tomatoes.
- Bring to a boil and reduce it down to a medium simmer.
- When it thickens slightly, add the basil.
- Take the soup and pour 1/3 of it into a blender to make sure it is fully blended.
- Continue to the process until the rest of the soup is puree completely – I really need those hand blenders.
- Continue to let it simmer until it thickens to a consistency you like. I like mine a little looser than thicker.
400g of All Purpose flour
60g of Sugar
1g of Salt
1lb of Butter in 1/2 inch cubes
6-8 Tbs of Ice Cold Water
- Place all the dry ingredients in the food processor.
- Blend until it is well incorporated. Slowly add the butter.
- Try to achieve a crumble stage than slowly add the water 1 tablespoon at a time.
- Once it is still crumble but slightly moist, place in the refrigerator wrapped in saran wrap.
- Let it chill for at least an hour.
- Remove from the refrigerator and roll it out to the desired size.
6 Large Eggs
1 Small Package of Frozen spinach - Thawed
1/2 Cup of Shredded Cheddar Cheese
1/2 Cup of Shredded Swiss cheese
Salt and pepper to Taste
- Start whipping the eggs until it becomes slightly fluffy.
- Add the rest of the ingredients.
- Pour into the prepared pie shell.
Cook at 400F for about 40-50 Minutes.
Thirteenth Tale by Diane Setterfield
My rating: 5 of 5 stars
It is a very dark book. There is so many twist and turns, it makes you want to finish the book just to find out the ending. When you think you know what will happen, it completely surprises you. If you are into ghosts and a little mystery, this is for you.
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