Semi-original recipe: Peach & Plum Cobbler

Why semi-original, you ask? Because I modified an existing recipe to make it vegan. I also used plums instead of the original blueberries, since I had some plums off of our tree out front! (This was exciting, as the tree hadn’t borne in years!) The peaches came from the local farmers’ market. Feel free to experiment with other fruits, depending on what’s in season and what you have available. I think this would be tasty with just about anything!  I made this for breakfast, but it would easily make a great dessert, too! 

Image

Peach & Plum Cobbler

Makes 10 servings

Ingredients:

3 Tbsp coconut oil

3 Tbsp canola oil

1 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup almond or soy milk

1/2 cup organic sugar

1 tsp vanilla extract

3 ripe peaches, pitted and sliced

1 cup plums, pitted and chopped

Directions:

Preheat oven to 350. Place both oils in your baking dish (an iron skillet works great here, otherwise you can use a 9×11) and heat in the oven until melted, about 5 minutes. Meanwhile, combine flour, baking powder, and salt in a bowl. Add milk, sugar, and vanilla and stir to combine. Add the melted oils to the batter and stir to combine. Pour the batter into the hot baking dish. Evenly spread the fruit over the top of the batter. Bake for 50-60 minutes or until batter is completely set. Cool for 15 minutes before serving.

I don’t think I need to tell you that this won’t last long in your house.  Nutritionally, it’s quite decent….beats the heck out of an artery-clogging fruit pastry or doughnut! 

Per serving: 180 calories, 8 g fat (3 g saturated), 26 g carbohydrate, 3 g protein, 3 g fiber. 

Original Recipe: Quinoa Enchilada Bowl

ImageImage

Hooray, another Jean’s Kitchen original!! I made this up yesterday morning while scrambling to make something to take to work for lunch. I have a terrible tendency to just throw things together without measuring, so I’ve done my best to get the quantities right for you. This was delicious and super filling. Took it for lunch to share with the girls (aka the other dietitians) and it was a hit with them, too!

Makes 2 hearty servings.

Ingredients:

1/2 cup uncooked quinoa                                                 1/2 cup enchilada sauce

2 cups low-sodium vegetable broth                                   2 tsp garlic powder

1 cup cannellini beans                                                        1 tsp chili powder                                              

1/2 onion, chopped                                                           1/2 tsp cumin

1 bell pepper, chopped                                                     1/4 tsp cayenne pepper (optional)

1 roma tomato, chopped                                                    1/2 cup cilantro, chopped                       

Cook quinoa (using broth instead of water) according to package directions. Meanwhile, heat 2 tsp olive oil in a pan. Add onion and saute until translucent, about 3 minutes. Add peppers and all seasonings except cilantro and mix well. Saute an additional 2 minutes, then add the beans, tomato, and enchilada sauce. Simmer on medium heat for 10 minutes. Remove from heat and stir in cilantro. 

Place quinoa into the bottom of a bowl. Pour bean mixture on top. Top with additional cilantro and chopped avocado, if desired. 

 

Strawberry season: so short, but so sweet!!

Image

A delightful concoction of strawberries, agave nectar, lime juice, and silver tequila. Que bueno!

 

Strawberry season in Virginia lasts all of about six weeks. In the past, I would always get my fix by going to pick a few batches at a local berry farm. This year was different, since the backyard crop I planted last spring has just EXPLODED over these past few weeks. I have been picking big bowls of berries on a daily basis. This is great, of course, but then the question arises: what to do with all of this? Fresh strawberries don’t last long, so I knew I had to get creative.

So far, I have dehydrated them, frozen them, and given some away. I’ve made strawberry cupcakes, jam, and smoothies. I’ve put them on salads and made margaritas (the best I’ve ever had, incidentally!). My husband made a fantastic strawberry shortcake the other night. We even fed some to our chickens to see how they liked them (quite well, actually).

Image

I even pureed some strawberries into the icing!

Image

Spinach, strawberry, and toasted pecan salad with vidalia onion dressing. 100% vegan and 100% awesome!

Never before have I had to find so many ways to prepare one single type of food! I’m glad I did, though, because it’s taught me how to enjoy my favorite fruit in so many different ways. Now if you’ll excuse me, I have to go pick more strawberries.