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Tuesday night we had tostadas from the leftover chickens that I roasted on Sunday.

I’ve tried to be better about planning dinners for the week and doing all of the shopping on Sundays, whereas before I had been planning day by day.

I had seen a cookbook in the new section at the library: Eat & Make: Charming Recipes and Kitchen Crafts You will Love by Paul Lowe aka Sweet Paul. I flipped through it and my eyes landed on a picture of a Nutty Berry Crumble. It was done. I would check the book out. A berry crumble or crisp of some sort was added to the week’s meal plan.

I love taking pictures, and I’ve really enjoyed taking pictures of the food I work with and prepare. Fresh fruits and vegetables are heaven to my eyes.

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The tostadas were very simple as you can see. I was trying to work with what I had left because I hadn’t intentionally worked them into my plan. I chopped up the remaining chicken, added one potato, a small can of olives, a can of El Pato brand tomato sauce with spices, and enough water to cover the potatoes. I let everything simmer down, stirring occasionally until the potatoes were tender. We topped our tostadas with Monterey Jack cheese, had a half avocado on the side and called it dinner.

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After dinner, I set to work on the mixed berry crumble. I also had my Better Homes and Gardens cookbook propped open to the berry crisp recipe. I decided to use the measurements in the Sweet Paul recipe which called for 3 cups of mixed berries, about one small container each and a 1/2 cup of mixed nuts. For the berries I used raspberry, blackberry, and blueberries just as he did. For the nuts I used walnuts and pecans. I also added oats to the crumble because I like the added texture and taste.

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We served the crumble with a small dab of vanilla ice cream. It was divine. I’m not a fruit person, but I love berry and apple crisps and crumbles.

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Delish!

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