Peach Cobbler

I promise that I do cook things other than cobblers. But peaches are in season here in Western Massachusetts and Clarkdale Fruit Farm is offering drive thru, socially distanced, masked pick up! So we had to get a couple of bags, including a bag of utility peaches for baking!

Ingredients

  • 4 cups peach slices (~5-7 peaches)
  • 1 3/4 cups sugar, divided
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • Ground cinnamon
  • Vanilla ice cream, to serve

Directions

  1. Melt the butter on the bottom of a 9×13″ pan as the oven preheats to 350°F. Slice 6 tablespoons of butter and put slices on bottom of pan. Put the pan into oven and preheat.
  2. Put the peaches, 3/4 cup of sugar, and salt in a saucepan over medium heat. Stir until well combined. Cook for ~5 minutes. Sugar should dissolve and peaches should become very juicy.
  3. In a mixing bowl, combine the 1 cup of sugar, flour, baking powder, and milk.
  4. When the oven is preheated, take the pan out of the oven. Pour the sugar/flour/baking powder/milk mixture on top of the buttered pan. Do not stir.
  5. Pour the peaches and their juice on top.

  6. Sprinkle the top with cinnamon.
  7. Bake for 40-50 minutes at 350°F until golden brown.

  8. Serve warm with ice cream!

Berry Cobbler

We have an abundance of berries growing in our yard — raspberries, black raspberries, and soon blackberries! We’ve been picking them like crazy. We’ve frozen a bunch. We’ve made smoothies. We’ve eaten them with yogurt and muesli. David made blackberry syrup for cocktails (recipe to come!). And, of course, we’ve enjoyed quite a few desserts featuring them!

We have an abundance of black raspberries in particular, so that’s what I used here, but an assortment or another type of berry should work well too! (Blueberry cobbler sounds delicious!) This recipe is so simple and quick to make!

Adapted from MyRecipes

Yields an 8×8″ pan. Double the recipe if you want to use a 9×13″ pan. 

Ingredients

  • 4 cups berries
  • 1 egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tablespoons butter, melted
  • Ice cream and/or whipped cream, to serve

Directions

Preheat oven to 375°F.

  1. Pick your berries! Or get them from a farmers market or grocery store! :)

  2. Grease an 8″ square baking pan. Spread the 4 cups of berries evenly over top.
  3. Mix together the egg, sugar, and flour until well combined. (You don’t add the butter yet!)
  4. Sprinkle the mixture over top of the berries.
  5. Pour the melted butter over the topping.
  6. Bake at 375°F for 50 minutes, or until lightly golden brown on top.

 

 

Vegetarian Pad Thai

Ingredients

Noodles & Veggies

  • One block extra firm tofu, cut into bite size cubes
  • Four cloves garlic, diced
  • Two medium yellow squash, sliced
  • Two bell peppers, sliced (any color works!)
  • Two cups of bean sprouts
  • One white or yellow onion, sliced
  • 2 tablespoons sesame oil
  • 1 package Pad Thai noodles, soaked and softened according to package

Sauce

  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • Two tablespoons siracha hot sauce
  • Juice of two limes

To garnish

  • One bunch scallions, diced
  • 1 cup peanuts, roughly chopped

Directions

1) Put sesame oil, tofu, and garlic in wok. Stir until tofu begins to lightly brown.

2) Add all other veggies. Cover with lid to soften, stirring periodically.

3) When veggies are softened, add noodles and sauce. Stir until well combined and hot.

4) Serve with green onions and peanuts.

Pesto made with Beet, Radish, and/or Turnip Greens

We just got our first farm share of the season last week (we have a CSA share at an organic, horse-powered vegetable farm down the road) and picked up (among other things) beets, radishes, and turnips. Normally we’d compost the greens, but even that felt wasteful… so guess what?!

Did you know that pesto doesn’t have to be made with basil?! I had no idea until my sister mentioned pesto made with radish greens.

I made a triple batch of this pesto using beet greens, and other batch using a mix of radish and turnip greens. They have a slight bitterness that basil pesto doesn’t have, but otherwise taste similar!

Ingredients

  • 2 heaping cups beet*, radish, and/or turnip greens, packed
  • ¼ cup nuts (cashews, walnuts, or pine nuts work great!)
  • ½ cup extra virgin olive oil
  • ½ cup grated parmesan
  • Juice of 1/2 lemon (about 1 tablespoon)

*If you’re using beets, you don’t want the stems, just the leaves!

Directions

  1. Wash and dry the greens. Then, in a food processor or blender, mix together the basil, walnuts, olive oil, and parmesan until everything is well combined.
  2. Eat right away, store in the refrigerator, or freeze it! Tip from my mom: Try freezing it in ice cube trays!

Beet greens!

Ready to puree in the food processor!

Turnip & Radish Greens!

Shakshuka

Poached eggs in a simmering tomato sauce with spices, feta, and cilanto?! Count me in.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 4 garlic cloves, diced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 14oz cans diced or crushed tomatoes
  • 5 or 6 eggs
  • salt and pepper, to taste
  • 1 large handful fresh cilantro or parsley, chopped
  • 1/2 cup crumbled feta
  • Pita, to serve (optional)

Directions

  1. Heat the olive oil in a frying pan or skillet. Add the onion and red bell pepper, and cook over medium heat until softened, ~5 minutes.
  2. Add the garlic and spices.
  3. Pour the tomatoes (with the liquid) into the pan and bring to a simmer.
  4. Use a wooden spoon to make wells in the sauce. Crack one egg into each well.
  5. Cover the pan with a lid and leave to cook for 5-10 minutes, until the eggs are cooked how you like.
  6. Sprinkle feta and cilantro and/or parsley on top. Serve with pita!

Cauliflower & Chickpea Tikka Masala

Thanks to my dad for making this and then sending the recipe my way. (And for suggesting I add chickpeas!) It’s creamy and so delicious!

Adapted from Simply Delicious

Ingredients

For the roasted cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon tumeric

For the tikka masala curry

  • 1 onion, chopped
  • 2 teaspoons vegetable oil
  • 2 teaspoons fresh ginger (grated, crushed, or minced)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon chili powder
  • 2 14oz cans crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 15oz can chickpeas, drained and rinsed

To serve

  • Brown or white rice (cooked)

Directions

Preheat oven to 400°F. 

  1. First, you’re going to roast the cauliflower. In a large bowl, toss the cauliflower florets with the 2 tablespoons vegetable oil and spices.
  2. Spread the cauliflower on 1 or 2 baking sheets and roast in the oven at 400°F for ~30 minutes.
  3. While the cauliflower is roasting, it’s time to make the sauce. In a large pot, toss the onions in the vegetable oil. Cook until softened, or around 3-5 minutes.
  4. Stir in the ginger and spices.
  5. Stir in the crushed or diced tomatoes and tomato paste.
  6. Stir in the cream and simmer for 10 minutes.
  7. Add the roasted cauliflower, 2 tablespoons of butter, and chickpeas. Simmer for 5-10 more minutes, then serve with rice.

Chocolate Chia Seed Pudding

From Minimalist Baker

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chia seeds
  • 15oz can of coconut milk (light or regular), or ~1 1/2 cups of milk of your choice
  • To serve: whipped cream, strawberries, raspberries, or another fruit, granola, or really whatever toppings you like…it’s also good as-is!

Directions

Yields four 1/2 cup servings

  1. In a mixing bowl, stir together the cocoa powder, maple syrup, cinnamon (if using), and vanilla.
  2. Add the milk and whisk until smooth.
  3. Stir in the chia seeds.
  4. Place in a jar or covered bowl and refrigerate for overnight, or for a minimum of three hours. When it’s ready, it will have thickened to a pudding consistency.

Potato & Cheese Pierogi

David and I fell in love with pierogi (or vareniki) when we travelled to Russia in November 2014. This past fall, we discovered this amazing Polish diner about 45 minutes from where we live.

Last night, I finally decided to try to make pierogi at home from scratch! They are surprisingly easy to make, but admittedly, pretty time consuming. They are incredibly delicious, though!

Adapted from King Arthur

Yields ~40 pierogi

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 4 tablespoons butter, softened

Filling

  • 1 lb potatoes (yukon gold or russet potatoes work well), or approximately 2-3 small potatoes
  • 1/2 teaspoon salt (for the water to cook the potatoes in)
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 cup sharp cheddar cheese, shredded

To Serve

  • Butter (~4 tablespoons for all the pierogi)
  • 4-5 green onions, diced
  • 1/2 small onion, diced
  • Extra sour cream

Directions

  1. You’re going to start by making the dough. Combine the flour and salt, then use an electric mixer to stir in the egg.
  2. Add the sour cream and butter. Keep mixing until a dough forms. It will be moist, but should become less sticky.
  3. Put the dough in a sealed container and refrigerate for at least 30 minutes (up to 48 hours).
  4. While the dough is cooling, make the filling! First up is making the mashed potatoes.
  5. Peel and quarter the potatoes. Put them in a pot and add cold water until they are covered by at least 1″. Add the salt. Bring the pot to a boil, then reduce to a simmer and cook for ~15 minutes.
  6. While the potatoes are cooking, heat the 1/2 cup milk and 1 tablespoon butter until the butter has melted.
  7. When the potatoes are done, drain the water and put the potatoes in a bowl. Pour the milk/butter on top. Using a potato masher, mash the potatoes with the milk/butter. Be careful not to overmash!
  8. While the mashed potatoes are still warm, stir in the 1 cup sharp shredded cheese. Your filling is complete!
  9. Now it’s time to fill the pierogi! Take half of the dough out of the refrigerator. Roll it out so it’s ~1/8″ thick. Use a 2″ round cutter to cut out the pierogi. Take the scraps of dough and re-roll to cut more circles. When you finish with the first half, you can do the same with the other half of the dough.

  10. Place 1 teaspoon filling on each circle. Fold the circle of dough in half to form a pocket. Press the dough closed with your fingers, then press the seal with the tines of a fork. Flip the pierogi over and use the tines of the fork on the other side too.

  11. You can freeze the pierogi (King Arthur recommends doing so for up to a month), refrigerate them over night, or cook immediately!
  12. To cook the pierogi, bring a large pot of salted water to a boil. Add the pierogi so that they are not touching/sticking to each other. (If you’re cooking all the pierogi, you will have to do this in batches.) When the pierogi float, they are done! (Mine, which were not frozen, took ~5 minutes.) Drain the pierogi.
  13. Warm the butter in a skillet. Add the pierogi, onion, and 1/2 the green onions. Cook until lightly browned.
  14. Serve with extra green onions and sour cream!

Nutella Brownies

Nutella in the brownie batter? And swirled on top?!

Adapted from Sally’s Baking Addiction

Ingredients

  • 1/3 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups Nutella, divided
  • 3/4 cups flour
  • 3/4 cups chocolate chips (optional)
  • Salt to sprinkle on top (optional)

Directions

Preheat oven to 350°F

  1. Cream the butter and brown sugar with an electric mixer.
  2. Add the eggs and vanilla extract. Mix until well combined.
  3. Add 1 cup of nutella and mix.
  4. Add flour and mix until just combined.
  5. Stir in chocolate chips, if using.
  6. Pour the batter into a greased 9″ square baking pan.
  7. Drop spoonfuls of the remaining 1/4 cup of Nutella on top. Swirl into the batter with a knife.
  8. Sprinkle the top with salt.
  9. Bake at 350°F for 35-40 minutes.
  10. Allow to cool completely before slicing for perfect squares! If you don’t wait and slice while warm, they’ll crumble a bit, but, in my opinion warm brownies > perfect looking brownies. If desired, sprinkle with more salt!

Pizza Dough

Adapted from King Arthur

We needed pizza dough a bit more quickly than the original King Arthur recipe allows for. I took a number of shortcuts: I didn’t do the 15 minute rise after rolling out the dough or the second 90 minute rise. I also didn’t precook the crust before adding toppings. And it still turned out fluffy and delicious!  Here’s my quicker version.

Ingredients

  • 2 teaspoons instant yeast
  • 1 cup lukewarm water
  • 2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt

Directions

  1. Mix and all the ingredients together until they form a smooth dough. I used a stand mixer with a dough hook for ~4 minutes.
  2. Cover and leave the dough to rise for one hour.
  3. Preheat oven to 450°F.
  4. Roll out the pizza dough into whatever shape/thickness you like. I used the dough to make two rectangular(ish)pizzas around 12″x6″ with a crust that wasn’t really thin or thick–right in the middle. It puffs up more as it cooks!
  5.  Add your sauce and toppings! We used tomato sauce, fresh and shredded mozzarella, green pepper, mushrooms, onions, and fresh basil. Bake for 12-14 minutes at 450°F.