Simple Rhubarb Crisp and a Quiche from Blue Apron

Hi there everyone. Hope you are having a good day....Friday and Sunday is coming!!!! And in between those two days is SATURDAY!!! Have to love those Saturdays. It's suppose to be in the 80's, a little bit warmer then today, but I enjoyed this day too, didn't have to put the fans on. JP finally brought up the window air conditioner....it just has to go into the window now. Maybe tomorrow.

So today I made this "Simple Rhubarb Crisp". It's kind of my recipe, mixed with another. I had a lot of frozen rhubarb in the freezer and pulled it all out....I guess I had about 9-10 cups of rhubarb. So I thought, why not make a crisp following the pie recipe I had. Here's the recipe:

Spray a 8 1/2 x 8 1/2 pan or glass dish. Mix together:
5-6 cups rhubarb, 1/2 to 3/4 cup sugar (one cup if you like real sweetness), 2 eggs, 1/2 cup flour, stir and pour into the sprayed pan or glass dish.

Mix together: 1/2 stick butter (softened), 1/4 cup sugar, 1/2 to 3/4 cup flour, mix till crumbly and sprinkle over the rhubarb mix.

Preheat the oven to 425 degrees and bake 15 minutes. Turn oven down to 350 degrees and bake for 40 - 50 minutes, depends on your oven. Cool down a bit and slice, top with ice cream or whip cream...very yummy!!

My Blue Apron recipe. "Zucchini & Cherry Tomato Quiche with Tomato-Arugula Salad" Yep, this is a keeper too. The zucchini was diced, cherry tomatoes quartered. Make a paste out of the garlic by zesting it. Zest the lemon and quarter the lemon. Make a dressing with the lemon zest, 1/4 of the garlic paste and juice of all 4 lemon wedges. Season with salt and pepper.

Cook the zucchini and season with salt and pepper, cook down till lightly browned and slightly softened. Add half the tomatoes and the remaining garlic paste and season with salt and pepper. Remove from the heat.

Make the filling, crack 2 eggs in a medium bowl, beat till smooth, add 1/2 cup ricotta cheese and whisk till combined. Add the cooked vegetables, whisk well and pour into small pie shells and top with Fontina cheese and Parmesan cheese.

Bake at 425 degrees for 18 - 20 minutes till the crusts are browned and the filling is set and cooked through. Serve with lettuce and the rest of the cherry tomatoes, pour over the garlic-lemon mixture with a drizzle of olive oil, salt and pepper. Yep...I would make this dish again also.

Tonight is pizza night from Schwan's and left-overs.....so JP will be eating pretty well tonight after work. I hope he appreciates me and my cooking and making sure he eats well. My only problem is I enjoy my cooking also....so hard to lose weight in this house....so maintaining is all I can muster.

Well, you all have a great evening and keep looking up, better days are coming. Cheers ~ Louise.

PS Just a note....I was so sorry to hear of the attack on innocent people in Nice, France by a truck driver. It is so sad to think these terrorist think nothing of human life. Too bad, they have been deceived by the evil one and they think killing people (and themselves) will get them "73 virgins in Heaven"........I think they shall be shocked. As per Rush Limbaugh here is his link.

Their "Koran" was wrongly translated and the "73 virgins" they think they are getting is actually "73 raisins"....what a shock!!!

I pray their eyes will be opened and Jesus will give them visions of the REAL HOLY God of the Universe and many Muslims will be saved.