Peach Cobbler

Fresh peaches, a cake that's not too dry and not too sweet, and a sprinkle of cinnamon and sugar made this recipe a keeper for me.  Many thanks to my friend, Kathryn who gave this recipe to me.  If your peaches are not very ripe and sweet, you may want to add more brown sugar and granulated sugar to the peach mixture.

Peach Cobbler
Ingredients:
6-8 peaches, depending on size
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

For the topping:
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 oz) butter
1/3 cup boiling water

Additional topping:
2 tablespoons granulated sugar (I'd like to try subbing coarse sugar sometime, too)
2 teaspoons cinnamon

Directions:
1. Preheat oven to 425 degrees.  Lightly spray a 9x13 inch baking dish.

2. Peel and slice peaches to 1/4 inch thickness.  Add to a large mixing bowl.

3. Sprinkle the brown sugar, sugar, lemon juice, cornstarch, cinnamon and nutmeg over peaches.  Stir until peaches are coated.  Pour into the 9x13 inch baking dish.  Bake for 10 minutes, then remove from oven.

4. In a medium mixing bowl, whisk together the flour, sugar, brown sugar, baking powder and salt.  Using a pastry blender, butter knives, or even just your hands, cut the butter into the flour mixture until the mixture is coarse and crumbly.  Pour in the boiling water and stir until just combined.  Spoon the flour mixture over the peaches and spread gently, making sure to cover the peaches.

5. In a small bowl, mix the sugar and cinnamon together, then sprinkle over the top of the cobbler.  Bake for 30-35 minutes, or until the top is golden brown.  Allow to cool slightly and serve with ice cream.

Recipe adapted from: www.allrecipes.com via www.greatgrubdelicioustreats.com

Fudge Pops

Homemade fudge pops are a big hit around my house in the summer.  They're not quite as rich as ice cream, but still have great chocolate flavor.  I've had a request to try adding some mint chips (chopped up Andes mints) to these.  It's nice to enjoy a frozen fudgy treat without mystery processed ingredients.

Fudge Pops
Yield: 6 fudge pops
Ingredients:
1/2 cup semisweet or bittersweet chocolate chips
scant 2/3 cup granulated sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
2 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Directions:
1. Melt the chocolate chips in the microwave on 50% power in 30 second increments, stirring after each increment, until melted and smooth.

2. Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat, and cook, stirring frequently, until the mixture thickens, about 10 minutes.  Remove from heat, add the vanilla and butter, and stir until well combined.

3. Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into popsicle molds and put the tops on the molds.  Freeze completely before serving.  (You could also try pouring the mixture into sturdy plastic cups, covering with foil, then poking wooden popsicle sticks into the foil covering.  The foil should help hold the popsicle sticks up while the mixture is freezing.  Or, instead of using foil, you could also freeze partially for about 30 minutes, then insert the popsicle sticks.)

Source: adapted from On a Stick! by Matt Armendariz via www.browneyedbaker.com

Almond Vegetable Stir Fry

Because I love trying new recipes, there aren't a whole lot that continue to make it into our dinner rotation year in and year out.  But this stir fry is one that I've been making for years.  It's quick to put together on a busy evening (especially if you have time to chop the vegetables earlier in the day).  You can either use slivered almonds or chop up whole almonds.  Toasting the almonds adds a delicious flavor to the dish, but I often skip that step just to simplify a bit.  (Toast almonds in a skillet over medium-high heat until fragrant, about 5-7 minutes.)

This is a great meal to use up vegetables that may be languishing in your refrigerator, so experiment with what you have on hand.  And since the sauce ingredients, almonds, and rice can be easily kept as kitchen staples, this delicious stir fry is just a few fresh vegetables away.

Almond Vegetable Stir Fry
Serves 4-5
Ingredients:
For the sauce:
2 teaspoons cornstarch
1 teaspoon sugar
6 tablespoons cold water
4 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil

For the stir fry:
2 tablespoons canola oil
4 cups fresh broccoli florets, chopped small
1 red pepper, sliced thinly or cut into chunks
1 small onion, sliced thinly
2 cloves garlic, minced
1 tablespoon fresh gingerroot, grated finely
1/4 cup slivered or chopped almonds, toasted

Directions:
1. In a small bowl, combine the cornstarch and sugar.  Stir in the water, soy sauce, and sesame oil until smooth.

2. In a large nonstick wok or skillet, heat canola oil over medium-high heat.  Add the broccoli and stir-fry for 3 minutes.  Add the pepper, onion, garlic, and ginger; stir-fry for 2 minutes.  Reduce heat and add the sauce mixture .  Cook and stir 2 more minutes until sauce thickens slightly.  Stir in the almonds and serve over hot rice.

Source: adapted slightly from www.tasteofhome.com (increased most of the sauce ingredients)

Falafel {Baked or Fried}

When my parents recently came to visit after I had a baby, my mom made some falafel for dinner one night.  They were very tasty, and I decided to try my hand at them after they left.  These are a healthy way to add some different flavors to lunch or dinner time.  (I've found these keep well in the refrigerator for a few days, and have enjoyed heating them up for quick, tasty lunches.)

If you fry them, they are a bit crispier than the baked version.  I think they are delicious either way though!

Falafel
8-12 falafel, depending how big you make them
Ingredients:
1 (15 oz) can chickpeas (aka garbanzo beans)
1 onion, quartered
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs, more or less as needed
coconut or canola oil, if frying

Directions:
1. In a large bowl, mash chickpeas with a fork until thick and pasty.  In a blender, process onion, parsley, and garlic until smooth.  Stir into mashed chickpeas.

2. In a small bowl, combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder.  Stir into chickpea mixture.  Add olive oil and stir to combine.  Gradually add bread crumbs until mixture is not sticky, but will hold together, using more or less bread crumbs as needed.  Form into 8-12 balls, then flatten into patties.

3. To fry: Heat 1 inch oil in a large skillet over medium-high heat.  Fry patties in hot oil until brown on both sides.
To bake: Heat oven to 400 degrees.  Spray the baking sheet, place falafel on sheet, then spray the tops of the falafel.  Bake 10 minutes, flip, and spray falafel again.  Bake another 10 minutes.  Broil each side for 2 minutes, until brown on both sides.

Serve in pita bread or on salad greens with chopped tomato and tzatziki sauce.

Source: adapted very slightly from allrecipes.com

Banana Coconut Muffins with Dates and Walnuts

I've just found my new favorite baked good to make with overripe bananas!  This is a slight variation on the Banana Oat Muffins recipe I posted last year.  I used coconut oil instead of butter and added some mix-ins that added a lot of texture and flavor.

Banana Coconut Muffins with Dates and Walnuts
Yield: about 15 muffins 
Ingredients:
2 cups quick oats
3/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (about 2 large or 3 medium ripe bananas)
3/4 cup buttermilk (or sub half plain yogurt, half milk)
2 eggs
1/3 cup coconut oil, melted and slightly cooled
1/2 cup chopped dates

1/2 cup chopped walnuts

1/2 cup sweetened shredded coconut

Directions:
1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.

2. Whisk together the quick oats, flour, sugar, cinnamon, baking powder, baking soda, and salt.  In a separate bowl, whisk together the mashed banana, buttermilk (or yogurt and milk), eggs and coconut oil.  Add banana mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  Stir in mix-ins as desired.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-18 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com