Two September Recipes and a Project Photo From a Friend

First things, first. Hannah sent me a photo of her final block for this year's quilt along. Isn't it lovely? The fabrics are so cheerful and bright. Beautiful work!

I haven't done any actual stitching for the past several days, but I've made headway on some ideas. Both are inspired by the upcoming holiday, but I won't tell you much more.  No sneak previews this time around!

One project will be symbolic and very, very different from anything else I've ever made. This will be something that my grandmother would have loved. The other project is inspired by a childhood memory. That one has taken on a mind of it's own. I was going to make a mug rug, but it's turning into something else. Wish I knew where it's going.

The weather has turned cool and autumn-like again for the last couple of days, and it's put me in the mood to cook and bake whatever I can from local September harvests before warm days return for awhile. Today it was soup for lunch and cake for my afternoon snack. 

Veggie Soup

First off, I made a huge pot of vegetable soup. It's one of my usual soup recipes - raid the fridge and throw it in the slow cooker. Most of this went into the freezer in single serving containers. It will keep for several months. My hubby doesn't care much for soup, but thanks to the microwave, I can have instant soup for lunch whenever I like.

This is what went into it this time.

Ingredients:
2 tbsp olive oil
1 medium chopped onion
1 sliced zucchini
1 sliced yellow zucchini
1/2 sweet green pepper, chopped
1/2 sweet red pepper, chopped
4 cloves minced garlic
About 2 cups chopped, cooked tomatoes (fresh or canned)
8 oz canned tomato sauce
15 oz chicken broth (mine was homemade)
1/2 cup frozen corn
1/2 cup frozen baby lima beans (peas, green beans, or other vegetables would work as well)
1/4 cup chopped fresh parsley
2 T chopped fresh basil (dill, rosemary, or thyme can be substituted)
2 - 4 cups water
Salt and pepper to taste

Instructions:
1. Place tomatoes, tomato sauce, chicken broth, garlic, herbs, salt and pepper, and 2 cups of water into the slow cooker. Turn to high.
2. Fry onions in one tablespoon of the olive oil until lightly browned. Add to the slow cooker.
3. Lightly sauté zucchinis and peppers in the remaining tablespoon of oil. Add to the slow cooker.
4. Cook four to six hours, or until vegetables are tender, adding water as needed.
5.  Add the frozen vegetables to pot and cook for another half hour. 
6. Serve.


Apple Cake with Strudel Topping

This is so good - moist and filled with fresh apple goodness. I like it best warm, but it's wonderful chilled as well. I've actually combined two recipes. The cake is a variation of a recipe from King Arthur Flour, and the topping is from an old farm cookbook in my cupboard. The cake will keep for several days refrigerated, but I'm planning to wrap individual pieces in plastic wrap and freeze them in a freezer bag. Not that I have much left to freeze. I wound up sharing almost half of it with my neighbors. The rest, though, will keep for at least a month. 


Strudel Topping

1/2 cup packed brown sugar
1/2 cup uncooked rolled oats
1/3 cup flour
4 T cold unsalted butter cut into small pieces

1. In a medium size bowl, toss the first three ingredients together with a fork.
2. With you fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
3. Refrigerate until ready to use.

Cake

2 1/3 cups flour
1 2/3 cups sugar
2 tsp baking soda
3/4 tsp salt
1 1/2 tsp Apple Pie Spice (I used 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp allspice)
2 large eggs
1/2 cup softened butter
4 cups peeled, cored, copped apple
3/4 cups walnut pieces

1. Preheat oven to 325 degrees. Grease and flour a 9" x 13" pan.
2. Mix all of the ingredients except the apples and walnuts together in a large bowl.
3. Beat until well combined. The mixture will be very stiff,  and possibly crumbly.
4. Add the apples and nuts, and mix until the mixture become a thick batter, somewhere between a cookie dough and a brownie batter in consistency.
5. Spread the batter in the pan, smoothing the top with wet fingers.
6. Sprinkle the strudel topping evenly over the top.
7. Bake 45 minutes or until a toothpick inserted into the center comes out clean. 


Wishing you a super September week!