Meagan saw that there were peaches coming in this week's fruit shares, and she told me about this great peach cobbler recipe that she has. I am always looking for ways to cook peaches so that hubby Jon can enjoy them, too (he's allergic to raw stone fruit). Here's Meagan's recipe:
Skillet Fruit Cobbler
4 cups sliced and peeled fruit (Peach/blueberry or peach/raspberry are
definitely the best combinations I've tried)
1 cup sugar
1/4 cup water
1/2 tsp cinnamon
Simmer for ten minutes in an oven safe skillet, remove and keep in a bowl.
1 cup self rising flour (or 1 cup AP flour with 1 1/2 tsp baking
powder and 1/2 tsp salt)
1 cup sugar
1 cup milk
1/4 tsp salt
Melt butter in the skillet, add the rest of the ingredients and stir
until well combined. Carefully place fruit evenly over batter and pour
any remaining syrup over. Bake about 40 minutes or until evenly
browned at 350.
And, while I'm at it, here's one of my favourite things to do with peaches - Barbecue them! Here's a recipe, I don't usually follow one as they are good just straight off the grill with ice cream, but cinnamon sugar butter sounds divine!
Last night Nathan and I were both were home later than usual, then we still had to do the chicken and sheep chores (we have 300 free range chickens and 40 sheep, including lambs). After, we both didn't feel like making supper, or we didn't have the inspiration. I had brought home my share and so we had asparagus and beet greens and decided to make the quickest of meals, a veggie stir fry with noodles.
Super quick stir fry with noodles:
I started with garlic and an onion, chopped them both up and added them to a pan with some olive oil. When those were sautéed, I added a bunch of sliced mushrooms, the beet parts of the beet greens, a whole leek sliced thin and a sliced carrot. You could pretty much put anything in here that needs a few minutes to cook. After those were almost cooked through, I added the asparagus (cut into inch long pieces), and after a few more minutes added the greens part of the beet greens, as well as some left over chopped Asian greens. I added Tamari and a little hot sauce. While this was going on I had made some wild rice noodles (I would have made rice, if I didn't have noodles).
To make it extra delicious I put the noodles in the bowls and added butter and grated cheddar before the cooked veggies. Cheese seems like kind of a strange addition, but it's really good, trust me.
We had enough for lunches the next day and went to bed with some fresh veggies in our bellies.