My mom is an incredible cook. She doesn't usually cook with a recipe - she just knows how to make the most amazing dishes. Growing up, occasionally we used a cookbook or a recipe book, but most often she just knew how to make a delicious dinner from the ingredients we had on hand. If we were out of something she just knows what to substitute in and make it work. We usually didn't make a big grocery list each week based on what we would cook and we didn't have a weekly meal plan. Sunday, after we got the paper, she would make a list of sales and we would go from store to store buying what was on sale. She had a general idea of what staples we needed in our house and made our shopping lists and meals from that.
I am learning to cook more like this as I have gone Paleo...I have let go of needing to always make fancy recipes all the time. I generally have a bunch of high quality meats and vegetables on hand and know what I want to grill or bake. (I still like to try baking with recipes to try new things, especially to bring to events with both paleo and non-paleo friends!)
This week we have a lot of local fruit and veggies on hand. We got a 5 qt bucket of fresh picked blueberries on Tuesday from a family friend. Delicious! We have been snacking on them and tonight decided to make something yummy. I knew I had seen a recipe from George at Civilized Caveman Cooking for a fruit cobbler and that seemed perfect. Only we were out of some of the ingredients....so like my mom would do, I made do with what we had! No almond flour? I had a bag of almonds and cashews that were my "traveling snack" so I ground those up to use. No cinnamon honey? I added ground cinnamon and plain honey. Mom and dad and I didn't really need 8 servings so we changed it to a little more than half (but still used one whole egg since it's hard to use a 1/2 egg!) It was sooo delicious!
Last night we had an abundance of strawberries and Mom had seen a recipe for a custard pie with berries. So we found a recipe for making custards ... and modified it to use honey and no flour! They were yummy! We ate them so quickly we didn't get a picture of the baked version - just this lovely picture of them as we put them in the oven!
Individual Strawberry Custard Cups
Place 6 custard cups/ramekins in a 9x13 pan. In a bowl, lightly beat 4 eggs with a little less than 1/4 cup honey. Pour in 2 cups of milk of your choice and mix well. In 6 custard cups, add sliced strawberries (about 1 1/2 cups total). Evenly divide the egg mix into the 6 cups. Sprinkle with cinnamon. Boil water and fill the 9x13 pan with about an inch of hot water. Bake at 325 for 55-60 minutes or until a knife comes out clean.