Is there anything more perfect than a ripe juicy peach? While the summer days are winding down, take advantage of the wonderful seasonal fruit, especially the peaches! I got a little carried away at the farmer’s market this weekend and knew that I had to do something with them before they went bad. A crisp was in order.
Actually, I announced to Derek that I would be making a peach cobbler with our peach bounty. He replied that he would prefer a crisp. According to the internets, cobblers have a biscuit topping and crisps and crumbles have a streusel topping. Crisps have oats and crumbles don’t. With that knowledge, here’s my recipe for a peach crisp. Enjoy!
4 pounds ripe peaches, sliced
1 cup flour
1 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 cup old-fashioned oats
1/2 cup (1 stick) cold butter, diced into small cubes
Preheat oven to 350 degrees. Butter a large oven-safe dish and add the sliced peaches. In a bowl, combine the remaining ingredients. Using a pastry cutter (or your hands) incorporate the butter into the dried ingredients until you get a crumbly texture. Top the peaches with the crisp mixture, spreading evenly. Bake in an oven for 45-60 minutes until the top is brown and the fruit juice is bubbly.
You guys! It’s been three whole years since Jessica and I started this little old blog. And let’s be honest– not much has changed over the years. But we have written 322 total posts and have had almost 85,000 views over the past three years!
Our big breakthrough this year came with one little post about a certain pop-culture related cookie. Our recipe for Som’bitch Cookies from the sitcom How I Met Your Mother is our most popular post by far with 26,401 views. And without further ado, the next four popular recipes from the last year are:
2. Sweet Potato Casserole 4,688 views (last year’s #5 recipe with 295)
3. Baked Apples 3,441 views
4. Slow Cooker Barbecue Pulled Chicken 2,443 views (last year’s #1 recipe with 1,053 views)
5. Greek Marinated Grilled Chicken 2,085 views
And finally, we are restating our top goal for the upcoming year (and one that we’ve had since our first blogiversary):
We promise it’s coming for real this year! We want to really step up this blog visually and of course, keep more recipes coming your way.
Thanks for reading for the last three years. There’s still a lot to come! Stay tuned!
Jane + Jessica
This is a light and lovely dish for these last dog days of summer. It’s a bit of a riff on an old favorite, sesame noodles as well as the peanut-y dipping sauce I recently made for spring rolls.
You can use any and all of your favorite veggies as well as any type of noodle, although I highly reccommend chewy buckwheat soba noodles. You should be able to find them in the Asian section of your grocery store. But of course, spaghetti or even rice noodles will do in a pinch.
If you want to pack any leftovers for lunch the next day, I suggest you put some sauce in the bottom of your container, then top with the veggies, then the noodles and mix everything together right before eating– nobody likes soggy noodles!
1 pound chicken breast or other protein
Salt and pepper
2 bundles soba (buckwheat) noodles, about 200 grams
Julienned veggies (bell pepper, carrots, cucumber, snap peas, scallions)
1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup warm tap water
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon rice vinegar
1 large clove of garlic
1/4 teaspoon red pepper flakes, optional
Sesame seeds, for serving
Grill the chicken breast or other protein seasoned with salt and pepper to taste. Slice the chicken once cooled a bit. Boil the soba noodles according to the package directions and drain and rinse with cold water to cool them down. Place the veggies and noodles in a large bowl. In a blender or food processor, combine the remaining ingredients to make the peanut sauce. Toss the noodles and veggies with the peanut sauce and top with sliced chicken and sesame seeds before serving.
By this point, it’s pretty much been proven that you can make pesto out of basically anything. Just here we’ve made a classic basil pesto, a sundried tomato pesto, and even a kale pesto! But today’s recipe came from a desire to know if one can actually do anything with those big, bushy greens that top those comically Bugs Bunny lookin’ carrots from the grocery store. I couldn’t help but wonder if they were just for show or also good for eating.
It turns out that you can absolutely eat the greens, though they’re a little bitter. Don’t let that stop you, though. A little doctoring and the addition of much some sweet basil and you have a great pesto perfect for smearing on sandwiches, tossing into salad dressings, or classically tossed with pasta. It’s the perfect way to make the most of each part of your produce!
carrot greens pesto
makes 1 cup
2 cups carrot greens
1/2 cup fresh basil
1/3 cup extra virgin olive oil
1/3 cup grated parmesan cheese
3 cloves garlic, peeled
juice of 1 lemon about 2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Rinse carrot greens thoroughly, making sure to get all of the trapped dirt off of them. Drain and cut away most of the thick stems. Add the leafy greens to a food processor along with the remaining ingredients. Puree until smooth. Will keep in the refrigerator for up to 2 weeks.
Posted in condiment/sauce, meatless monday, vegetarian
Tagged cheese, citrus, dairy, garlic, greens, herbs, lemon, sauce, spread, topping
Having a delicious side dish that’s also incredibly easy is the best thing to have in your recipe arsenal. Among the long list of things Alex won’t eat, cooked carrots is nearing the top of the list. I, however, love them.
Roasting carrots is one of the best ways to eat them. They very easy to prep and roasting them really highlights their natural sweetness. The addition of cumin lends them a little savory quality to go with their natural sweetness. This particular crop of carrots was so incredibly sweet that I couldn’t stop eating them. Luckily, the whole batch was mine.
cumin roasted carrots
makes 4 servings
1 bunch carrots (about 2 pounds)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
Preheat the oven to 350 degrees. Halve the carrots lengthwise and lay flat on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with cumin and sea sat. Roast for 30 minutes until fork tender.
Sometimes all you want is a gooey cheesy plate of nachos for dinner. Or something equally as unhealthy, but full of flavor and texture. This meal is fairly quick to put together and the payoff is huge. Quite literally. I made a half-sheet pan full of nachos for Derek and I and we were able to eat about 3/4 of it, in two shifts. Is this an everyday meal? Not so much, but for an occasional indulgence or for a large group, it definitely hits the spot!
makes enough for 3-4
1 small onion, diced
1 pound lean ground meat (beef or turkey)
1/2 package taco seasoning
Large bag of tortilla chips
1/2 cup beans (refried, black, etc.)
1/2 cup sliced black olives
Toppings: Chopped tomato, diced scallion, diced avocado, pickled jalapenos, sour cream, etc.
Preheat oven to broil. Add the onion to a hot skillet and cook until translucent. Add the ground meat and cook until done. Stir in the taco seasoning. On a large oven-safe platter (or foil-covered sheet pan), add a layer of tortilla chips. Top with the meat mixture and the beans and olives. Add a generous layer of cheese. Repeat with another layer if you’re feeding a crowd. Place the pan in the broiler with the door open and watch as the cheese melts, about 5 minutes. Rotate the pan halfway through to ensure even melting. Pull out of the oven and top with your choice of toppings before serving. Dig in!