Archive for August, 2010

Peach Cobbler

Posted in Sweet | No Comments »

Peaches have been plentiful, so I’ve mostly been eating whole peaches as a snack.  However, I’ve also topped my pancakes with them, stirred them into my vanilla yogurt, mixed them into my pesto pasta salads, and added them to my turkey burgers!  Now, here’s my recipe for a not-too-sweet Peach Cobbler.  It’s a great warm dessert made even more special with a scoop of vanilla ice cream on top.  

Peach Cobbler

Peaches:

2 lbs. & 4 oz. peaches, sliced  

1/3 cup sugar

½ tsp. cinnamon

¼ tsp. nutmeg

2 Tbsp. cornstarch

1 Tbsp. water

Topping:

3/4 cup all-purpose flour

1/4 cup sugar plus more for sprinkling

¾ tsp. baking powder

¼ tsp. salt

1 large egg, beaten

2 Tbsp. canola oil

1. Preheat oven to 400°F.  In a large bowl, add the peaches, sugar, cinnamon, and nutmeg.  In a small bowl, mix together cornstarch and water, add mixture to the peaches, and toss gently to coat fruit evenly.     

2. In a medium bowl, mix together the flour, sugar, baking powder, and salt.  In a small bowl, mix the egg and oil.  Using a rubber spatula, stir the wet ingredients into the dry ingredients until all moistened.     

3. Pour peaches into a 9 inch pie plate and spread batter over the fruit.  If desired, sprinkle top with some sugar.  Bake cobbler until topping is light brown and a toothpick inserted into the topping comes out clean, about 40 minutes.  Allow cobbler to cool slightly on a wire-rack before serving.  Enjoy!

“Filipino Chicken”

Posted in Gluten Free, Savory | 4 Comments »

I love to cook Filipino food, especially Chicken Adobo or as my friends call it – “Filipino Chicken”.  It fills the kitchen with a special aroma of garlic, Filipino soy sauce, and sugar cane vinegar.  The sauce that the chicken cooks in is so flavorful that one night, my friend didn’t leave the table until he finished his meal and every last drop of sauce in the serving dish.

Filipino soy sauce and sugar cane vinegar can be found in Asian supermarkets.  If you don’t have access to such stores, try using white vinegar and soy sauce that can be purchased at regular supermarkets.

“Filipino Chicken” aka. Chicken Adobo

2 tbsp. canola oil

3½ lbs. (about 14) chicken drumsticks, skins removed and moisture patted dry

3 tbsp. finely chopped garlic

½ cup sugar cane vinegar

¼ cup Filipino soy sauce

1 dried bay leaf

1 tsp. freshly cracked whole black peppercorns

1. Heat the oil in a large skillet over medium-high heat.  Add half the chicken and cook, turning occasionally, for 4 minutes or until light golden brown.  When 1 minute is remaining, add the garlic.  Then, transfer the chicken and garlic to a plate.  Repeat with the remaining chicken.

2. Return the reserved chicken to the skillet and add the vinegar, soy sauce, bay leaf, and cracked peppercorns.  Bring to a boil, reduce heat to medium low, cover and simmer for 40 minutes, turning the chicken occasionally.  Then, uncover and simmer for about 5 minutes.  Discard the bay leaf.  Serve chicken and sauce over rice.