After not cooking dinner in over 3 weeks, I cooked last night. Obviously, I was feeling the withdrawal from one of my favorite activities, so I COOKED. Don't get me wrong, I was exceedingly thankful for all of those who have provided meals so that I have not had to cook... it was one of the richest ways you could minister to me over the last 3 weeks. To know that my family was provided for during a time when I could not provide for them, was humbling and reassuring.
I couldn't decided where to stop last night, so I just kept on cooking...and it was good therapy. My mom brought some fresh produce from a local farmer's market and it needed to be used up, so use it I did.
Shake N Bake Pork Chops (easy!!)
Sauteed Zuchinni, Squash and Onions
Smashed New Potatoes
Green Beans (for those not squash friendly)
I love reading menus of what people are planning to fix for a week, month, etc, and I love reading what foods they pair together, so if you are like me you will enjoy this post. The peach crisp was a last minute idea so I went searching through some of my best cookbooks for something quick and easy that I had all the ingredients for. Southern Living didn't disappoint, once again!
Usually when I think of a crisp, I think of it including oatmeal or nuts, but this one did not. It did still have some crisp to it, and it was tasty, just more like a crumble crust. I tried to take a picture, but BOTH sets of my camera batteries were out of charge, so the above picture of fresh peaches will have to suffice. Here's the recipe though -- enjoy! Click here for the printable version.
4 cups sliced fresh or frozen peaches
3/4 cup sugar, divided
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup butter or margarine
TOSS peaches, 1/3 cup sugar, and cinnamon in a large bowl; spoon into a lightly greased 8-inch square baking dish or 9-inch deep-dish pie plate, and set aside.
COMBINE flour and remaining sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375 for 35-40 minutes.