Wednesday, June 17, 2015

Easy peach cobbler.



So the other day I was craving peach cobbler. I really love peach cobbler. I really love peaches. This is one of my favorite times of year just because peaches are fresh. As much as I love making cobbler with fresh peaches, sometimes you just don't have the time or the ingredients to do so. That's where canned pie filling comes in handy.

I found a recipe online that I adapted because I just wanted to make enough cobbler for my husband and me. The original recipe was for a 13 by 9 inch pan, but I wanted to use my 10 Vision Corning Ware frying pan.




Ingredients:
1/4 cup butter
1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup milk

ground cinnamon to taste
1 can peach pie filling
Cooking:
Preheat the oven to 375 degrees
Melt butter in a 10 round pan
Combine flour, sugar, baking powder, and salt.
add milk, stirring until moist.
Pour the batter into the pan with the butter. 
Pour the can of pie filling over the batter
Bake for 40 to 45 minutes until the cobbler starts to turn brown
Realistically you should be able to get 8 slices of cobbler, but Charles and I only got 4 deliciously large slices. 


Edit: I made this again today but instead of canned pie filling I used fresh peaches. Here's what you will need to make your filling.
3 large peaches pealed and sliced into large chunks
2 Tbs sugar
1/4 tsp cinnamon
1 Tbs bourbon
Peel and slice the peaches into a bowl.
Add sugar, cinnamon, and bourbon. Toss together until peaches are coated.
Let the peaches macerate in the sugar mix while you mix together the topping.


Sunday, June 7, 2015

Slow cooked beef roast

I made something delicious.


We had a beef roast, about a 3-4 pounder and I wanted to cook it in the slow cooker so that it would fall apart. Then I was gonna put that deliciousness into some taco shells and nom.

Since I have a case of tomato wine from my wine guy, I thought I would experiment a bit.

I trimmed the fat cap off the roast, sliced up some carrots and celery, chopped a couple of onions, opened a can of diced tomatoes, opened a bottle of tomato wine and let some magic happen.


Recipe:

One 3-4 Lbs Beef Roast, trimmed
One can petit diced tomatoes
2 carrots, washed and sliced (I cheated and used the food processor)
2 celery stalks, washed and sliced (still cheating. Food processor for the win)
2 onions, chopped (yup, food processor)
A handful of the left over dry rub I made for the pork ribs.
1Tbs brown sugar
a large palmful of oregano
about 2 oz tomato paste (it was about half a tube).
Oh! and one _ oz bottle tomato wine (smug-ina If you don't have tomato wine, any wine you like will be fine.)

I put the veg through the food processor because A) I didn't want to chop it all myself and 2) because I wanted small bits. I knew this was going to be a long cook time and I wanted the veggies to just disappear.





Put everything in the slow cooker and cook it on low for about 6 hours and then turn it to warm over night.
Or until the meat easily pulls apart if you cant wait 24 hours.

After the meat is done, move it to a separate pan to shred, then remove the cooking liquid from the slow cooker, leaving just enough to cover the meat. Return the shredded meat to the slow cooker and let it sit until ready to eat. Save the cooking liquid for another purpose (soup, thicken it for pasta).