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Tuesday Tuesday

I refuse to whine about the vehicle situation other than to say, we’ve decided to have me drop Rob off at work. That means I have to get up at 6:00 to get Rob to work at 7, drop off Ryne at grandma’s and get to the office by 7:45. Leave at 3 and reverse the process. Good side, I get out early. Bad side, I have a few hours to make up next week. Woohoo, not.

So when in crisis, I turn to food. It’s funny, I don’t eat it, I am more interested in reading about it. Huh? Hey, blogs instead of bags of chips works for me and my waistline.

Peach Cobbler

Topping:

1/2 cup sorghum
1/4 cup almond meal
3/4 cup cornstarch
1 cup rice flour
1/4 cup millet (or more rice flour)
1 1/4 teaspoon xanthan gum
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon orange zest
1 teaspoon vanilla
6 Tablespoons butter, melted
1/4 cup fresh orange juice
1 1/4 cup (maybe as much as 1 1/2 cups) milk

Filling:

4-6 large peaches, sliced (I left skin on) about 4 cups
1/2 cup agave syrup
I Tablespoon sweet rice flour
1/4 cup fresh orange juice

DIRECTIONS:

Preheat the oven to 350 degrees. Mix all the dry ingredients together in a medium bowl. In a separate bowl, mix together the liquid ingredients except for the milk. Add the liquid ingredients to the dry ingredients. Slowly stir in the milk until the batter reaches the right consistency- about 1 1/2 cups. In another small bowl, mix together the agave syrup, orange juice, and sweet rice flour. Combine this mixture with the peaches in a 9 x 13 baking pan. Spoon the batter over the peach mixture. You may have extra batter. Bake for about 45 minutes on 350 degrees.

Several servings- I would cut the recipe in half for a smaller family. Or eat cobbler for breakfast!

Mojito Tilapia

Juice of 1 lemon
Juice of 2 limes
Zest of one of the limes
1 tbsp honey
About 1 tbsp fresh mint leaves chopped (save a few to garnish)
4-6 tilapia fillets about 4 oz each
Kosher Salt

Whisk the lemon and lime juice, zest, honey and mint leaves together. Sprinkle both side of the tilapia with a bit of kosher salt. Pour the lime juice mixture over the tilapia fillets and marinade for about an hour.

Spray a non sick frying pan with non-stick cooking spray and place over medium high heat. Cook for about 3 minutes a side until fish flakes with a fork.

Penne Arrabiata

Use fresh Roma tomatoes in this classic Italian recipe- or go postmodern and grab a can of spicy diced tomatoes from the pantry. Hey I’m no snob- I’ve used both. And both are delicious. Make this quick and easy pasta sauce as spicy or as mild as you like. There’s plenty of room for improvisation in this simple recipe. Follow your taste buds.

14 oz. gluten-free penne pasta, such as Tinkyada Brown Rice Penne
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 pint Roma tomatoes, diced- or 1 14.5 oz. can Muir Glen organic fire roasted diced tomatoes with spicy chiles
2-4 oz. chopped roasted green or red chiles- hot or mild, according to taste
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
A goodly splash or two of balsamic vinegar
4 tablespoons shredded Parmesan or vegan cheese, or omit for dairy-free
4 tablespoons chopped fresh parsley

Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.

Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened. Add the chopped garlic; stir and cook for a minute.

Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.

Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.

When the penne is ready, drain it and pour it into the skillet.

Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.

Serve in warm bowls. Sprinkle generously with shredded Parmesan or vegan cheese, and some fresh chopped parsley.

***

I should have a bunch of garden photos uploaded to Flickr tonight and maybe a couple will make it over here.

Squash blossoms galore and itty bitty beans are growing. Cool!

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Tuesday Tuesday

I refuse to whine about the vehicle situation other than to say, we’ve decided to have me drop Rob off at work. That means I have to get up at 6:00 to get Rob to work at 7, drop off Ryne at grandma’s and get to the office by 7:45. Leave at 3 and reverse the process. Good side, I get out early. Bad side, I have a few hours to make up next week. Woohoo, not.

So when in crisis, I turn to food. It’s funny, I don’t eat it, I am more interested in reading about it. Huh? Hey, blogs instead of bags of chips works for me and my waistline.

Peach Cobbler

Topping:

1/2 cup sorghum
1/4 cup almond meal
3/4 cup cornstarch
1 cup rice flour
1/4 cup millet (or more rice flour)
1 1/4 teaspoon xanthan gum
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon orange zest
1 teaspoon vanilla
6 Tablespoons butter, melted
1/4 cup fresh orange juice
1 1/4 cup (maybe as much as 1 1/2 cups) milk

Filling:

4-6 large peaches, sliced (I left skin on) about 4 cups
1/2 cup agave syrup
I Tablespoon sweet rice flour
1/4 cup fresh orange juice

DIRECTIONS:

Preheat the oven to 350 degrees. Mix all the dry ingredients together in a medium bowl. In a separate bowl, mix together the liquid ingredients except for the milk. Add the liquid ingredients to the dry ingredients. Slowly stir in the milk until the batter reaches the right consistency- about 1 1/2 cups. In another small bowl, mix together the agave syrup, orange juice, and sweet rice flour. Combine this mixture with the peaches in a 9 x 13 baking pan. Spoon the batter over the peach mixture. You may have extra batter. Bake for about 45 minutes on 350 degrees.

Several servings- I would cut the recipe in half for a smaller family. Or eat cobbler for breakfast!

Mojito Tilapia

Juice of 1 lemon
Juice of 2 limes
Zest of one of the limes
1 tbsp honey
About 1 tbsp fresh mint leaves chopped (save a few to garnish)
4-6 tilapia fillets about 4 oz each
Kosher Salt

Whisk the lemon and lime juice, zest, honey and mint leaves together. Sprinkle both side of the tilapia with a bit of kosher salt. Pour the lime juice mixture over the tilapia fillets and marinade for about an hour.

Spray a non sick frying pan with non-stick cooking spray and place over medium high heat. Cook for about 3 minutes a side until fish flakes with a fork.

Penne Arrabiata

Use fresh Roma tomatoes in this classic Italian recipe- or go postmodern and grab a can of spicy diced tomatoes from the pantry. Hey I’m no snob- I’ve used both. And both are delicious. Make this quick and easy pasta sauce as spicy or as mild as you like. There’s plenty of room for improvisation in this simple recipe. Follow your taste buds.

14 oz. gluten-free penne pasta, such as Tinkyada Brown Rice Penne
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 pint Roma tomatoes, diced- or 1 14.5 oz. can Muir Glen organic fire roasted diced tomatoes with spicy chiles
2-4 oz. chopped roasted green or red chiles- hot or mild, according to taste
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
A goodly splash or two of balsamic vinegar
4 tablespoons shredded Parmesan or vegan cheese, or omit for dairy-free
4 tablespoons chopped fresh parsley

Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.

Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened. Add the chopped garlic; stir and cook for a minute.

Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.

Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.

When the penne is ready, drain it and pour it into the skillet.

Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.

Serve in warm bowls. Sprinkle generously with shredded Parmesan or vegan cheese, and some fresh chopped parsley.

***

I should have a bunch of garden photos uploaded to Flickr tonight and maybe a couple will make it over here.

Squash blossoms galore and itty bitty beans are growing. Cool!

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