Every once in awhile, even an organized person like me finds herself getting derailed. After the excitement of finding out that I’d been selected for Round 2 of the Healthy Food Fight, I found myself coming down with the crud that’s been plaguing my family for weeks. Monday, I mostly ignored it in the hope that it would go away. Tuesday, I endured it because I had to give an exam. But by Wednesday morning, I had to admit that going in to work just wasn’t an option if I wanted to be able to cook this weekend.
I stayed home, stayed immobile–and today, I felt marginally improved. Naturally, that means I started cooking again.
I wanted to give my Veggie Enchilada recipe a test run before Saturday morning, so I chopped and shredded and stuffed tortillas. I’ll be a little pressed for time, but I discovered this evening that it is indeed possible to have enchiladas plated and ready to eat in 90 minutes. Fortunately, my cooking time is first thing in the morning, which is when I have the most energy–perhaps I’ll be moving a little faster at 10 a.m. than I was at 5:00, after a full day of work. (Call me crazy. I think it’s possible.) The challenge will be making them pretty, since enchiladas aren’t exactly picturesque. I’ll do my best to earn those presentation points, but I’m not making any promises. And I should make up for that in taste, since both The Girl and The Hubs swooned at first bite. “I didn’t remember them being this good,” The Girl said.
Of course, there will be life after the food fight. This weekend I’m planning to make a super-simple Apple Custard Pie, one of my favorite fall recipes from the early days of my marriage. Back when The Hubs didn’t know it was possible to make brownies without a mix. (I’m not making that up.) Even if you’re not a fan of plain yogurt, I think you’ll like this recipe; there’s just enough sugar to offset the tartness. If you don’t trust my judgment, use sour cream instead. More calories, but hey. It’s pie. Calories are part of the bargain.
Apple Custard Pie
1 9-inch pie crust, pre-baked
2 cups peeled, sliced apples (any variety except Red Delicious)
3/4 cup sugar
1 cup plain yogurt
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt
Spread the apple slices evenly across the bottom of the pie crust. In a medium bowl, whisk the eggs and sugar together until foamy; stir in the yogurt, vanilla, cinnamon and salt. Pour this mixture over the apples.
Bake the pie at 375 degrees for 45 minutes, or until the custard is firm when jiggled.