This past saturday I had the chance to go to the very small farmer’s market in this city. There were only about 10 fruit and vegetables stands, so I just picked up a few eggplants and a large bag of peaches. Or a bag of large peaches. These things were huge and the flavor matched it. Georgia definitely knows peaches. After getting home I decided it might be a good idea to bake them into something rather than eat the whole bag in one sitting. My mom made peach cobbler every summer growing up so I knew what it’d be.
It is a VERY simple recipe (as most cobblers are) but the results are fabulous. My husband, who grew up in the south around many peach cobblers, said this was by far the best he’s ever had. How’s that for compliments to the chef?
1/2 cup sugar
1 cup flour
1 Tbl. cornstarch
1 Tbl. sugar
1/4 teaspoon cinnamon
1 1/2 teaspoon baking powder
4 cup sliced peaches (about 6 med.)
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup soy milk*
3 Tablespoon vegan margarine*
*If you’re not vegan, you could obviously use regular milk along with butter with the same results.
Heat oven to 400. Mix 1/2 cup sugar, cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole dish.
Cut margarine into flour, 1 Tblsp sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot peach mixture.
Bake until topping is golden brown – about 25-30 minutes.
One day while scouring the internet for an “I-need-chocolate-and-I-need-it-fast” recipe, I stumbled across this gem. I made a small batch about a week ago and yet there is three-quarters of the batch still in the freezer. Now I’m not saying this isn’t good enough to devour in a week, what I’m saying is, IT IS INCREDIBLY RICH. I could only eat a 1/4 cup the times I had it, which is saying something coming from someone with a severe sweet tooth. It is dairy-free, gluten-free, and fat-free but by no means healthy.. however, if you’re only eating a 1/4 cup each time it isnt a bad treat for when you need a serious (summertime!) chocolate fix. And it is a cinch to make.
2 cups water
1 cup sugar (I used a few tablespoons less)
1 cup cocoa powder
Combine the water and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and continue whisking until the mixture comes to a simmer. Simmer for 3 minutes, whisking constantly.
Remove from heat and strain into a bowl. Let cool several minutes on the counter, then transfer to the refrigerator to chill at least 2 hours or overnight.
Stir the mixture and add to your ice cream machine*, following the manufacturer’s instructions. Remove and place in a freezer safe container; press plastic wrap down onto the top to prevent freezer-burn. Let harden a few hours.
*If you do not have an ice cream maker, try transfering to freezer after it cools in refrigerator and once completely frozen, transfer to blender. And repeat until it looks like sorbet. I haven’t made it this way, but it SHOULD work.
Mango is hands down my favorite fruit. So when I figured out how simple it was to make sorbet AND very ripe mangoes were on sale, I knew what would soon be churning in my ice cream maker. After turning my kitchen yellow from the mango juice (they are a pain to peel and cut up) and making the simple syrup, the sorbet was on its way.
This is an extremely basic recipe found just about anywhere on the internet and in cookbooks, but it is so refreshing and delicious. And it makes a very large batch of sorbet.
Mango Lime Sorbet
1 cup sugar
1 cup water
Zest from one lime
3 ripe mangos (about 2 1/2 pounds)
1/2 cup lime juice
Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.
Put the mango pieces, sugar water, and lime juice into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.
Put the chilled lime mango purée into your ice cream maker. Process the mixture in your ice cream maker according to manufacturer’s instructions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.
Thanks all for reading! If you have any questions, don’t hesitate to ask.
The summer heat has definitely put a hold on my baking obsession. Living in a small apartment will make you dread the thought of turning on the oven, let alone standing in the kitchen mixing and prepping while it is on. If I do, I definitely choose to do it late at night. Hopefully this will be changing soon when I get my counter top convection oven in (who can resist an appliance you can do all your baking and cooking in, saves time and money, and will not heat up your kitchen/house). But today I had had enough and braved the hot kitchen to make these.
TINY CHERRY PIES! For size comparison, they are just a wee bit smaller than a silver dollar. And boy are these are little sweet bundles of joy. They taste nothing like that bright red artificial pie sold at the grocery store, well, I’ve yet to taste those so we’ll say these definitely do not taste like those look! They are sweet but not overly, and slightly tangy. And have I mentioned, amazingly delicious! In other words, go make these now.
Tiny Cherry Pies (12 tiny, 6 minis)
- 1 cup cherries, pitted
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 cups brown sugar
- 1 cup white flour
- 1 cup rolled oats
- 4-5 tablespoons earth balance margarine
Preheat oven to 350 degrees. Mix together cinnamon, salt, brown sugar, flour and oats. Then add melted margarine. Spray muffin tin with oil. Press a small amount into each muffin round of a muffin pan. Making sure to leave some for the tops (if you want).Place your muffin pan into the oven and bake for about 10 minutes. Put halved cherries into the crusts, and top with the extra crust (pressing slightly into the cherries). Bake for another 10-15 minutes. Note: They are somewhat difficult to get out of the pan, but using a spoon and caution they should come out without falling apart.
Now seriously, Go make these. If you’re not a vegan you can obviously substitute regular butter for the vegan margarine.
Stay tuned, Sorbet recipes are coming tomorrow!
I have no excuses. I made this a couple weeks ago, took the picture, and forgot all about it. However, I don’t know how. Such a simple yet delicious refreshing rice dish. A restaurant I am not fond of at all serves something similar in their burritos (chipotle? ew.) I promise you, THIS IS BETTER. Or atleast, I think so.
Lightly spray the pan with oil, and heat over medium-heat. Once hot, add brown rice, juice from 1/2 lime, and a handful of chopped cilantro. Voila!
We leave in a few days to make our 30-something hour trek to northern Cali, where I’ll spend a night and continue on to the pacific northwest. I am tremendously excited to be there, but in no way looking forward to being away from my husband. That never goes over well with me. When I make quick trips to get groceries, I find myself speeding home to be with him. Pathetic? Maybe. But I guess dating three years away from each other, for the most part, will do that to a person. Thank God for iChat. And my cats to snuggle with.
I bought a garam marsala spice mix for the first time a few weeks ago, and I am just now getting around to using it. I figured since I bought a huge amount of spinach last week now would be a good time to make Dal Palak, a spicy lentil and spinach indian dish. And oh how I loved it.
I used a 90,000 (heat) chili powder, which made it VERY VERY spicy. I also didn’t use the full amount of water because I like it more like stew and less like soup. I ate it with a piece of wheat bread, but it’d be amazing stuffed in pita, or served over rice.
Here’s the recipe!
Dal Palak (makes about 8 cups)
1 large onion, diced
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam marsala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach (or more!), cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-3 Tablespoon salt, to your taste
Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, and pinch of salt, and cook until the onions are translucent. Add the potatoes and another pinch of salt, and cook until the edges are just starting to turn translucent.
Clear a space in the middle of the pan and add the ginger, garlic, spices, and some more salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.
Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt.
And i had a mango for dessert.
I also have most of the other recipes on here typed out now. So if you still want them comment with your email address!
On a non-food note, i’ll be visiting Washington in a month! I’m looking forward to the fresh air, the farmers markets, the family(!), all my KITTIES(!!), tea parties with mom & sis’, interaction with people beyond the grocery store clerks and of course, clouds and rain. Oh and ikea, trader joe’s, free coffee, liquidator stores, vegan restaurants galore, and did i mention KITTIES!! I’ll stop now, but maybe for that month my blog and twitter updates will actually be worth someones time.
Peace for now.
Spring is here! Which means we all need to go out and stock up on some favorites while they are in their prime. Asparagus, strawberries, and artichoke await us.
For those who know me or have met me, you definitely know that I am a girl of few words. I always have been and probably always will. In fact, I force myself into conversations with people i’ve just met in hopes to not come off as rude, which is typically associated with people, like me, that don’t spill their guts to anyone who will listen. I say all of this because it affects my blogging. If I don’t have too much to say in person, naturally I don’t have too much to say in a blog. I’m working on it! I definitely don’t mind being a quiet person but I’d like to blog more. I love reading blogs of all sorts and I have had quite a bit of feedback about this one, requesting more posts. This is me trying.
In my absense on here, I’ve cooked up a great deal of things. (Although our power bill is telling me to stop!) And most of the time I’m too darn hungry to stop and take a picture. And I’ll admit, every now and again my dinner is toast with almond butter.. and who cares to hear me talk about that..
But here are some things that I happened to snap a picture of, then tear into seconds later:
I love these pancakes! You put all the ingredients in a food processor and let it spin until completely mixed and runny, and it makes flat, small pancakes. I’m not too fond of fluffy pancakes which is why I love these. I usually eat these plain but for the sake of a picture I poured some all-natural blueberry syrup on top, which was also quite good. I make pancakes for Josh and I atleast once a week, and I like to mix up the flours, sweeteners, extracts, ect.
This quinoa salad is simple. Quinoa, lemon juice, carrots, cucumber, yellow pepper and a few spices. It wasn’t my favorite blend of quinoa and vegetables, but it was decent and.. pretty?
This is my favorite homemade bread so far. It is foolproof, which I need. And chewy, and obviously VERY delicious. And you can’t beat the aroma of freshly made bread filling the house. Someday I’ll try out other recipes but for now this is my staple.
I’m hoping to experiment with some star anise and garam marsala this week!