Moving to the country...

...gonna eat a lot of peaches.

I was in the grocery store and as I walked by the produce section all I could smell were peaches. It's one of the best smells. Even though I am not the biggest peach fan, how could I pass up peaches that be smelling all yummy like that? It just wouldn't be right. 

Soooooooo, for the 4th of July, this patriot made peach cobbler. I felt so American. And bloated.

Peach Cobbler

8 peaches, peeled, pitted and sliced thin

1/4 cup sugar

1/4 cup brown sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1 tsp. lemon juice

1 tsp. corn starch

2 cups flour

1/2 cup sugar

1/2 cup brown sugar

2 tsp. baking powder

1 tsp. salt

12 tbs. (stick and a half) butter, chilled and cut into small pieces

1/2 cup boiling water

Preheat oven to 400 degrees. In a large bowl,  combine peaches, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon and cornstarch. Toss to coat, and pour into a 2 quart baking dish. Bake for 10 minutes. In a large bowl, combine flour, sugars, baking powder and salt. Blend in butter with your fingers. Stir in water until just combined. Remove peaches from the oven and drop spoonfuls over the top. Sprinkle sanding sugar over the op and place on a baking sheet. Bake 30 minutes. Let cool for just a few minutes before serving. Peach cobbler is the best still hot and topped with vanilla ice cream. 

Now I must wipe the drool from my laptop.

 

Cauliflower Farts

Don't even act like you don't know what I'm talking about.

Make your eyes water and gag a little. 

Let's make some! :)

Fried Cauliflower in Spicy Sauce

Fritters:

1 medium cauliflower head

2 tbs. flour

2 tbs. cornstarch

1 serrano, minced

1 tsp. ginger, minced

2 garlic cloves, minced

1 tsp. soy sauce

1/4 tsp. turmeric

1 tsp. salt

1/4 cup water

oil for frying

Sauce:

2 tsp. soy sauce

2 tbs. Sriracha

1/2 tsp. honey

2 tsp. cornstarch plus 4 tbs. water

3 tbs. sesame oil

2 tsp. ginger, chopped

1/4 cup green onions, chopped

1/4 cup red onion, chopped

1 tsp. coriander

1/4 tsp. turmeric

1 tsp. chilli powder

1/4 tsp. garam masala

1 1/2 tbs. white vinegar

Cut cauliflower into small florets, wash and set aside to drain. Heat up oil. In a bowl, mix all the of the fritter ingredients to make a smooth batter. Dip in the florets and fry on low-medium until golden brown. Drain on a paper towel. In another small bowl, whisk together soy sauce, Sriracha and honey. Set aside. In yet ANOTHER small bowl, mix cornstarch and water, let stand. In a wok, heat oil to smoking hot. Add garlic, ginger and cook 1 minute. Next, add green onions and red onions, cook 2-3 minutes or until light brown in color. Add coriander and turmeric next along with soy sauce mixture. Simmer, 2 minutes until thickens. Taste and adjust salt. Sprinkle with garam masala and vinegar, stir. Remove from heat and add the floret fritters. Serve with hot, steamy rice.

Let the gas begin!!!

 

Moroccan Me Down...

I tried...

I'm not feeling so witty...

We don't eat a lot of beef in my house. But, I try to keep some meat on hand for ze Jackammo. So, I have been looking for recipes that aren't freaking spaghetti and meat sauce. So bored with that and so is Jack. In my quest for greatness, I kept seeing Moroccan recipes, why not? There is no reason. NONE.

Moroccan Ground Beef w/ Couscous

1 tsp. ground coriander

1/2 tsp. cumin

1/2 tsp. ground cardamom

1/4 tsp. caraway seeds

1 tsp. ground turmeric

1 tbs. oil

1 cup finely chopped onion

2 tsp. minced garlic

1 tsp. minced ginger

1 lb. ground beef

1 can petite diced tomatoes

3 tbs. chopped cilantro

3 tbs. chopped mint

couscous

Start cooking the couscous. Mix together the coriander, cumin, cardamom, caraway and turmeric with enough water to make a paste. Heat the oil in  a frying pan over medium-high heat, add onion, garlic and ginger. Lower heat to medium and saute until the onions are starting to soften. Add the spices and saute until spices are fragrant. Remove onions to a bowl. Add ground beef and increase heat to medium-high. Cook until beef is brown. Lower heat again to medium and add tomatoes and onion mixture. Let simmer about 20 minutes, or until the liquid has evaporated. Add chopped cilantro and mint and turn heat. Serve over couscous.

So.....Much....Garlic....

The garlic is getting ready to go bad. I have been trying to use it as much as possible. I used five heads for this recipe and I STILL have probably about twelve left. Ugh. I never thought I would say it, but I might be getting sick of garlic.

Roasted Garlic Chicken

5 heads of garlic

3/4 cup olive oil

1 tsp. salt

1/2 tsp. pepper

1 tbs. rosemary

4 chicken breasts

Preheat oven to 400 degrees. With a knife, cut off about 1/4 of an inch off the top of garlic heads exposing cloves. Place in baking dish. Pour oil over garlic. Sprinkle with salt, pepper and rosemary. Cover with foil and bake 30-40 minutes. Remove from oven and let cool. Once cool, remove cloves from head into a processor. Add the oil that the garlic was roasted in. Puree until smooth, and add salt to taste. Pat chicken breasts dry and place on a foil lined baking sheet. Generously rub the garlic puree on breasts. Giggle. Bake in a 375 degree oven for 30 minutes.

Easy as Fried Rice ;)

This is one of the easiest, yummiest dishes. Living with a gluten-free Vegan, we have plenty of leftover rice on a regular basis. Plus, if you read my blog often, you know I have a  metric butt ton of garlic at my disposal. I'm also a lazy little beeotch. 

Here's my fix.

Garlic Fried Rice

1 1/2 tbs. wok oil or olive oil

3 garlic cloves. minced

1 1/2 cups cooked rice, cold

1 stalk green onion, finely chopped

1/2 tsp. salt

1 1/2 tsp. soy sauce

Heat oil in a wok over high heat. Add garlic and stir quickly to avoid burning, about a minute. Add rice and stir quickly to coat with oil, also about a minute. Toss in green onion and add salt and soy sauce. Mix well and remove from heat. 

Put some Sriracha on that mutha for a kick. 

Seriously super easy lunch.

I know, you don't need to tell me how awesome I am. In the words of my amazing friend Chelsea Allen. I live the life :)

Curry Jones ;)

I needed Merm to watch Jack tonight. I am the queen of buttering up people with food. 

She is Vegan AND gluten free. Fack.

But luckily I am a freaking genius.

EAT YOUR VEGAN HEART OUT :)

Cauliflower and Cashew Curry

4 oz. firm tofu, cubed

1 tsp. vegetable oil

1 cup coconut milk

2 tbs. yellow curry powder

1/2 tsp. salt

1/2 an onion, chopped

1 garlic clove, chopped

1/2 cup water

1 cup snow peas, trimmed and cut into segments

1 1/2 cups cauliflower, cut into small florets

1/3 cup toasted cashews

cilantro 

basmati rice

Heat oil in a medium pan over medium-high heat. Fry tofu for a couple of minutes, stirring, until golden and crispy. Remove from pan. In same pan, bring half of the coconut milk to a simmer and whisk in the curry powder. Make sure to work out any clumps. Stir in onion and garlic, cook for a minute or two. Stir in remaining coconut milk and water, and then tofu. Cook down the liquid for a few minutes before adding snow peas and cauliflower. Cover and simmer for 2-3 minutes, or just until the cauliflower and snow peas lose their raw edge. Remove from heat and stir in cashews. Adjust salt to your taste. Serve over rice and garnish with cilantro.

Even for being Vegan, it is simply amazing. Something about cauliflower and yellow curry that makes my heart flutter.

Fun For The Chil'ren

Who's the best Mommy and Auntie Corey in the world? Don't play.

Serenity Murphycakes was not here to help make them, but she sure did enjoy eating them. Jack has been on me lately to help me in the kitchen. But, I am such a control freak when it comes to cooking, I let him help kind of before I tell him to VACATE THE KITCHEN. Soooooooooo, I came up with something that was easy and he could help me do.

Corndog Muffins

 

1 cup cornmeal

1 cup flour

1 tbs. baking powder

1/2 cup sugar

1 tsp. salt

1 cup milk

2 eggs

1/2 stick butter, melted

1/4 cup honey

4 turkey dog franks, sliced

Preheat oven to 400 degrees. In a large bowl, mix cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the milk, eggs, butter and honey. Add to the dry ingredients and stir until just combined. Fold in turkey dog slices, poor batter into greased muffin tin. Bake for 15 minutes, or until golden. Let cool slightly before serving, but serve warm. 

Watch the kids devour them like they haven't ever eaten anything in their lives. It's magical.