Wednesday, September 2, 2015

COCONUT PEACH COBBLER


~ Frugal Living NW

FILLING
3 lb. peaches, peeled, pitted, and sliced (about 6 cups)
2/3 c. brown sugar
1 T. cornstarch
1/2 c. coconut
1/2 t. cinnamon or ginger
2 T. butter, diced

TOPPING
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c shortening or butter
1 c. coconut, divided
1 t. vanilla
2 T. milk

Preheat oven to 400 degrees.

To make the filling, use a medium bowl to combine sugar, cornstarch, coconut, and ginger or cinnamon. Add sliced peaches and stir gently to combine. Place in a 9" pie pan or square baking dish.
Dot with butter.

Using the bowl you just emptied, combine flour, baking powder, and salt. Cut the shortening or butter into the dry ingredients until the mixture is crumbly. Stir in 1/2 cup coconut, reserving the remaining 1/2 cup for later, buttermilk, and vanilla. Lightly knead until thoroughly combined.

Form the dough into a ball on a lightly floured surface, then roll or pat into an 8" circle or square that's about 1/2" thick. Place the dough over the filling, leaving a bit of space around the edges for steam to escape. Brush the top with milk.

Bake 30 minutes, remove and sprinkle remaining 1/2 cup coconut over the topping, then bake 10-15 minutes more or until golden brown.

Notes: Our coconut starts to burn after just six minutes, so keep an eye on yours and either let the cobbler bake longer before putting it on or take the dish out of the oven early as needed.  

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Tuesday, September 1, 2015

EGGPLANT PARMESAN


~ Martha Stewart

olive oil for baking sheets
2 eggs
2 T. water
3/4 c. plain breadcrumbs
3/4 c. plus 2 T grated parmesan, divided
1 t. oregano
1/2 t. basil
salt and pepper, to taste
2 1/2 lb. eggplant, peeled and sliced into 1/2-inch rounds
6 c. chunky tomato sauce
1 1/2 c. shredded mozzarella

Preheat oven to 375 degrees. Brush two baking sheets with oil; set aside. In a bowl, whisk together eggs and water. In a separate bowl, mix breadcrumbs, 3/4 cup parmesan, oregano, basil. Add salt and pepper, as desired.

Dip eggplant rounds in egg mixture and let excess drip off, then dredge in breadcrumb mixture. Place well-coated rounds on baking sheets. Bake 20-25 minutes or until golden brown on the bottom, then turn slices over and bake another 20-25 minutes until the other side is browned. Remove from oven and increase temperature to 400 degrees.

Spread two cups of tomato sauce in a 9x13-inch pan. Arrange half of the eggplant over the sauce, then cover with two cups of sauce followed by half of the mozzarella. Repeat layers, then sprinkle the remaining two tablespoons of parmesan over the top. Bake 15-20 minutes or until cheese is melted and sauce is bubbling. Let stand for five minutes before serving.

Notes: I'm nearly forty years old and have never liked eggplant, regardless of how good the cook is or what recipe was used. A friend's daughter and some of my kids stuck some in our bag while we were harvesting my friend's garden several days ago, so I tried this recipe after a friend recommended it. I didn't have enough sauce on hand, so I used two cans of store-bought sauce, then ran all the tomatoes in the house through the food processor to make up the rest of the six cups. Otherwise I made it as directed. Four of us like it, including myself! It's actually really good after it's been breaded and baked, so you could skip the sauce and cheese if you wanted to keep things simple. 

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Saturday, August 29, 2015

PEACH & CHICKEN GREEN SALAD


~ my own little brain

lettuce and/or spinach, chopped
chicken, cooked and shredded
peaches, peeled and sliced
crumbled feta
dried cranberries
chopped almonds
balsamic vinegar (optional)

Layer all ingredients, except for vinegar, in a serving bowl. Add a splash of balsamic vinegar to individual servings, if desired.

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Thursday, August 27, 2015

HOLDEN VEGGIES


~ Cynthia Hockman-Chupp

1 c. chopped onion
2 c. thinly sliced carrots
2 c. chopped summer squash
1 c. chopped bell pepper
1 1/2 c. corn
1 1/2 c. chopped tomatoes
cooked beans (optional)
1 t. cumin
1 t. coriander
1/2 t. salt
garlic or garlic powder, to taste
cayenne, to taste
cilantro, to taste
sour cream (optional)
grated cheese (optional)

Saute onions and carrots while chopping other vegetables. Add squash and bell pepper, then saute for 2-3 minutes. Add corn, tomatoes, and beans, if desired, along with seasonings, and cook until vegetables are soft. 

Notes: The quantities are totally flexible and are the amounts I use from the ranges given in the recipe that was shared with me. I skip coriander because we never have it on hand, use fresh garlic that I toss in with the carrots and onion at the beginning, and serve it over rice with sour cream as a garnish. I leave out cheese and beans, though we do serve crockpot beans separately. You could also serve it as a topping for haystacks, in a tortilla, or with cornbread

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Tuesday, August 25, 2015

CORN & COTIJA CHEESE DIP


Minimalist Baker

2 T. olive oil, divided
1 shallot, chopped
1 clove garlic, chopped
3 c. fresh corn, cut off the cob
1/4 t. sea salt
1/4 t. pepper
1/2 c. sour cream or plain Greek yogurt
4 oz. cream cheese
1 c. grated cotija cheese

Preheat oven to 375 degrees.

Heat a cast iron or oven-safe skillet over medium heat. Add 1 tablespoon of the olive oil, shallot, and garlic, stirring constantly. Add corn, salt, and pepper. Cook for five minutes, stirring occasionally, until shallots have softened and corn has darkened slightly. Remove from heat.

In a large bowl, combine sour cream, cream cheese, and cotija. Add corn mixture to the cheese mixture, stirring until well combined.

Use remaining tablespoon of oil to lightly grease the skillet and spoon the dip back in. Bake for 11-13 minutes or until hot and bubbly.

Notes: We've served this with blue tortilla chips, but it would also be good with a variety of other dippers.

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Wednesday, August 12, 2015

KOREAN BEEF & RICE


~ Six Sisters' Stuff

1 lb. lean ground beef.
3 cloves garlic, minced
1 T. sesame oil
1/2 c. brown sugar
1/4 c. soy sauce
1/4 t. ground ginger
1/2 – 1 t. red pepper flakes
cooked rice
1 bunch of green onions, sliced


Heat skillet over medium heat, then brown beef and garlic in the sesame oil.  Drain most of the fat off, then add brown sugar, soy sauce, ginger, and pepper flakes. Simmer for a few minutes to blend flavors and heat through. Serve over rice and top with green onions.

Notes: We like to serve this alongside cucumber sunomono.

Saturday, August 1, 2015

CROCKPOT BBQ CHICKEN


~ Mandi Ehman

chicken
barbecue sauce
canned pineapple chunks, drained

Place chicken in bottom of crockpot. Pour barbecue sauce over chicken, then top with pineapple chunks. Cook on low four hours or until no longer pink. Shred and serve over rice or hamburger buns.

Notes: You can use whatever quantities suit your taste, but we use three pounds of chicken, about a cup (maybe a little more) of barbecue sauce, and one can of pineapple. Mandi says she pours some of the reserved pineapple juice into her leftovers when she reheats them.

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