When Life gives you Peaches...
Make Peach Cobbler!
Many of you know that I have recently started a new job with a KIPP school here in Los Angeles. Our campus is lucky enough to partner with Revolution Foods to provide the students with nutritious and filling breakfasts, lunches, and snacks every day. I've been totally impressed by the healthy, balanced meals our kids eat--sometimes their veggie sides/salads make me wish I had school lunch, too! Part of the perk of Revo Foods is that they often leave the leftover fruits/veggies/meals for families and staff to take home. Today, the surplus was peaches!
I was excited to bring a bunch home, but a little disappointed that I probably wouldn't have time to make anything tonight, as it was our parent performance for band camp and I had to head out to Brea. However, due to an unfortunate accident on the 60, I ended up turning around and heading home. A seventy-minute delay on the drive would have put me there after the potluck started!
After a quick stop at Whole Foods to pick up some more Bob's GF flour and dinner--vegan cheese pizza with brown rice crust and roasted veggies, thanks to my new friend in the pizza department--it was time to get to work!
Fresh Peach Cobbler
(adapted from ChooseVeg.com)
1/2 cup sugar or other sweetener
2 tbs cornstarch
8 peaches sliced (should have probably used more like 6......)
1 cup water
1 cup all-purpose flour
2 tbs sugar
1 1/2 tsps baking powder
2 pinches salt
3 tbs Earth Balance
1/2 cup water
cinnamon for sprinkling
Preheat oven to 400 degrees.
Slice peaches and combine with sugar, cornstarch, and water in a pot. Bring to a boil and let boil 1 minute, stirring frequently.
Mixture will be gelatinous and gooey. Pour in to 9" square baking pan/dish (I used an 8x8, which is why I should have used fewer peaches).
Using a fork, stir together flour, sugar, baking powder and salt in a small bowl. Add in margarine until mixture resembles wet sand. Stir in water until mixture is smooth and then dollop spoonfuls of batter on to peach mixture. Sprinkle with cinnamon. Bake until golden and bubbly, about 20-25 minutes.
Rick's Review: Is unavailable this evening--he got home late from band camp, and is busy planning for school tomorrow :) He'll be back soon!
I promise to give you something more original than yet another baked fruit dessert in our next post, but for now--enjoy!
My WF trip also yielded some ingredients for this weekend's cooking adventure--I'll keep you posted on how it turns out!
I'd like to start a small section on the blog called, "How Does Your Garden Grow?" We were excited to get back from drum corps this summer to be able to start growing veggies of our own. We're starting with Cherokee Purple and cherry tomatoes, Serrano peppers, and a passion fruit tree--our latest acquisition. We're also pleased to see our bougainvillea bouncing back after a bit of neglect over the past few months. Our herb garden is doing well, though may need some updating in the next few weeks as our plants start to die off.
So, how does our garden grow? Well, I found our first tomato bloom tonight while watering! Here are a few more photos of what we're growing:
|First bloom! Thanks, Lisa, for the help when I was buying these plants at the store!|
|Passion fruit--we've got about a month to go until they're ready|
Thanks for stopping by (San Diego)!