Subterms
Elise Bauer
1 hr
Gluten-Free, Low Carb, Paleo
Call them kabobs, kebabs, or shish kebobs, what’s a summer grill without them? Top sirloin chunks, marinated in soy sauce, garlic, ginger, olive oil marinade, grilled with onions, mushrooms, bell peppers. LEGGI TUTTO
Salads don’t have to mean just leafy greens tossed with dressing. Oh, no! There’s a whole wide world of salads out there! From lunch-worthy Greek salad with feta and olives, to zesty bean salads perfect for a picnic, to simple shaved fennel, you can take your pick of delicious salad ideas right here. (And sure, if you want leafy greens, we’ve got plenty of those, too!) LEGGI TUTTO
Elise Bauer
1 hr, 50 min
Gluten-Free, Paleo, Vegan
This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs. LEGGI TUTTO
Elise Bauer
3 hrs, 40 minGluten-Free
Hearty White Bean and Ham Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic. LEGGI TUTTO
Is there anything you can’t put on a sandwich!? They’re so versatile, and they make us happy whether we’re putting one together for breakfast, lunch, or dinner. The classics are here, like tuna salad, reuben, and burgers, along with sandwiches on English muffins, focaccia, pita, and more! LEGGI TUTTO
This simple peach cobbler is a summertime favorite. It’s a great way to celebrate peaches at their peak sweetness!There are a couple of peach cobbler recipes that I make regularly, but I’m adding one more to my repertoire. My usual recipe is this Skillet Peach Cobbler with Biscuit Crust. It’s a little involved and makes a big cast iron pan full of cobbler that is wonderful to share with company, but these days it’s just us. Smaller batches of baked goods makes sense for our household of 2.This recipe largely focuses on the flavor of the fruit, which is spiced with cinnamon and cardamom. This gives the filling a cozy home-style flavor (which, apparently I am way into this summer!).
Many peach cobbler recipes rely on lots of melted butter to add richness, but here there’s just enough in the crust to make it a proper drop biscuit texture. I’m not saying this is diet food, but it’s somewhat lighter than you might expect.
Fresh, ripe peaches at peak sweetness are best for this recipe. I used a mixture of white and yellow peaches. They are tossed and coated with a cinnamon and cardamom-spiced cornstarch mixture.
This recipe calls for an 11×7-inch pan, which I don’t have (which was a surprise!). This oval baker is about 12×8, and it worked well. A 9×9 square pan would also work.
The drop biscuit topping will feel scant to cover the peaches, but there’s just enough and it puffs in the oven. I use two spoons to effectively pick up and place the biscuit dough on top of the peaches in the dish.
Golden brown and delicious! The peaches become soft and even sweeter in the oven.
This is such a classic home-style dessert that everyone loves. There’s absolutely no question that this cobbler should be served warm with scoops of vanilla ice cream on top!
Fresh Peach Cobbler6-8 servingsFilling6-8 large ripe peaches, peeled and sliced (about 7 cups)1/2 cup (100g) granulated sugar3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom1 tablespoon lemon juiceBiscuit crust1 cup (140g) all-purpose flour1/4 cup (50g) sugar3/4 teaspoon baking powder1/4 teaspoon fine grain salt1/4 teaspoon baking soda1 teaspoon lemon zest3 tablespoons cold butter3/4 cup (180ml) buttermilk, chilled*Vanilla ice cream, for servingPreheat the oven to 375° F.Filling: In a large mixing bowl, combine the sugar, cornstarch, cinnamon and cardamom. Whisk well. Pour in the peaches. Sprinkle the lemon juice over the peaches and then toss together to coat. Pour the peaches in a greased 11×7 baking dish. Set aside. For the biscuit crust, combine the flour, sugar, baking powder, salt, baking soda and lemon zest in a large mixing bowl. Whisk to combine. Add the butter and use a pastry blender or the tines of a fork to cut the butter into the flour mixture. When pea-sized pieces are dispersed throughout to flour, add the buttermilk. Stir together using a rubber spatula.Use two spoons to place portions of dough on top of the peaches in the baking dish. Use the back of a spoon to spread the dough evenly across the peaches (it’s okay if some peaches peek through the dough).Bake for 30 minutes, or until the topping is golden brown and the peach mixture is bubbling. Serve warm with scoops of ice cream.
link Fresh Peach Cobbler By Heather Baird Published: Friday, July 10, 2020Friday, July 10, 2020Fresh Peach Cobbler Recipe LEGGI TUTTO
In this showstopper, halved bananas are caramelized in brown sugar, rum, and vanilla bean paste and then covered with a luscious banana-packed batter. Once baked, it becomes the perfect blend of tender banana bread and aromatic, boozy bananas Foster.
Bananas Foster Upside-Down Banana Bread
¼ cup (57 grams) unsalted butter
1½ cups (330 grams) firmly packed dark brown sugar, divided
5 tablespoons (75 grams) dark spiced rum, divided
2 teaspoons (10 grams) banana liqueur (optional)
1 teaspoon (6 grams) vanilla bean paste*
1 teaspoon (1.5 grams) ground cinnamon, divided
3 firm large bananas (408 grams), halved lengthwise
2 cups (250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
1 cup (227 grams) mashed banana (about 3 very ripe medium bananas)
½ cup (113 grams) unsalted butter, melted
2 large eggs (100 grams)
¼ cup (60 grams) whole milk
½ cup (57 grams) chopped walnuts
Preheat oven to 350°F (180°C). Spray sides of a 9-inch round cake pan with baking spray with flour.
In a medium saucepan, melt butter. Whisk in ½ cup (110 grams) brown sugar, and cook, stirring occasionally, until it starts to smell like caramel, 4 to 5 minutes. Slowly add 2 tablespoons (30 grams) rum and banana liqueur (if using); whisk until combined and smooth. Whisk in vanilla bean paste and ¼ teaspoon cinnamon. Pour into prepared pan. Place banana halves, cut side down, on top of caramel, cutting bananas to fit, if necessary.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together mashed banana, melted butter, eggs, milk, remaining 1 cup (220 grams) brown sugar, remaining 3 tablespoons (45 grams) rum, and remaining ¾ teaspoon (1.5 grams) cinnamon. Whisk flour mixture into mashed banana mixture just until combined. Fold in walnuts. Pour into prepared pan on top of banana halves.
Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 5 minutes. Invert bread onto a rimmed serving platter. Serve warm or at room temperature.
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