Easy Peach Crisp - GF

I prefer fresh peaches off the tree, but the late snow may have put a damper on this year's peaches.
Too soon to tell......
This takes 30 minutes in a toaster oven or 3-4 hours in a slow cooker.  Which would you choose? 
I found the original recipe here: Peach Crisp in the Slow Cooker   I modified it to suit my tastes/needs.

Ingredients:

• 1 cup brown sugar
• 1 cup quick oats
• 1/2 cup white rice flour 
• 2 TBS gelatin
• 1/2 tsp baking soda
• 1/4-1/2 tsp salt
• 1 tsp. cinnamon
• 1/4 cup butter, softened + extra to butter crock (or coconut oil)
• 2 large (20 oz) cans peaches, drained well. I prefer the juice sweetened over corn syrup.

Blend everything together except the peaches. Mix half of the dry ingredients to the peaches and put in buttered baking dish or crock.  Sprinkle crumble over top of peaches. For the quick version, bake for 30 minutes at 350 degrees, no preheating required for a toaster oven.

Serve warm with ice cream or whip cream for dessert or with milk for a snack.

See ya in the Gumbo 
Gluten Free Wednesday

Sauted Brats and Peach Stew

The problem:

SOMEONE picked all the meat and most of the peaches out of the Goat and Coconut Peach Stew so went I went to reheat some, it was basically rice and broth. 

The solution:

I grabbed a package of brats out of the freezer and soaked them in a large bowl of cold water in the sink.  Meanwhile, I started to heat some coconut oil in a large fry pan and sliced some onion in for sautéing.  Adding salt and stirring occasionally, I got the soup reheating with some extra peaches, coconut milk and gelatin.  I added the brats, cut up into bites sized pieces.  When the brats were cooked, the "broth"  was done too and the brats and onions went in with the broth and Brats and Peach stew was born.

Goat and Coconut Peach Stew

Layer in a crock pot: (recipe fits a 4 quart size)

Goat "stew" meat (approx 1 lb, mine was still frozen)
A can of sliced peaches (use commercial or home canned, avoid HFCS)
2 cans coconut milk (Golden Star has NO stabilizers or added gums.)
4-6 TBS unflavored gelatin
A few TBS Cane Sugar and Cream of tartar mix
A few TBS of vinegar ( I used rice)
Salt to taste
A dash of cinnamon
A dash of red pepper flakes
Sweet Potatoes (Cubed, optional) ****

Set crock pot to low and cook for hours on end....about 12 hours.

I set if before going to bed and enjoyed a nice, hot and hearty meal for breakfast.  I would have had a pot of rice already made too, but I couldn't find the rice cooker.




****I found a bag of frozen sweet potatoes in the bottom of the freezer drawer. I don't really recommend them, they are a bit of a disappointment compared to ones you cook yourself.  They almost totally dissolved in the broth, making for a nice color, but I don't think I would even know they were in there if I hadn't put them in myself.

Friday Potluck

Pork, Peach and Potato Stew

Hearty and colorful!

1. Take the remainder of the Pork Roast and Peaches out of fridge (or freezer).
2. Cut pork and peaches into tidbit sized pieces.
3. Scrape gelatin broth/gravy from storage container into a pan.
4. Add cut (and peeled, if desired) potatoes to pan.
5. Add extra salt for potatoes
6. Place meat/fruit on top.
7. Heat on medium low with a cover until potatoes are tender.
8. Stir and remove from heat to cool.
9. Enjoy!

Pennywise Platter Thursday

Homegrown Pork Shoulder with Fresh Roasted Peaches

Pork Shoulder with Fresh Peaches

Ingredients:

2 TBS Cane Sugar
(Brown or White)
2 TBS Cream of Tartar
10 TBS Unflavored Beef Gelatin
1 TBS Sea Salt
Dash of Allspice

1  cup Apple Cider Vinegar
1 cup Ceres brand Guava Juice
(blends well with ACV)

2.34 lb pork shoulder (milk fed)
5 peaches, skinned and halved.



Defrost in water and/or bring meat to room temperature. Mix the dry ingredients together until there are no clumps.  Add liquid while stirring and let set.  Line the bottom of a roasting pan or deep dish with peach halves.  Place roast on top.  Cover peaches and roast with gelatin  mixture.  Bake at 300* for at least 90 minutes. Let rest.  (90 minutes is the upper limit on my toaster oven.  We set it cooking, went for a stroll, came back in about 3 hours.)   Serve with rice or mashed potatoes.

This is a tangy dish with a touch of sweet...catered to an adult palate.  Young ones might appreciate some additional sugar to cut the tart.  Ketchup Boy  managed to voluntarily put away multiple servings over the course of the weekend without adding extra sugar (something he's not shy about).... yet never would admit he liked it. Go figure...

Simply Delish

Savory Sunday

Seasonal Saturday 

Your Recipe, My Kitchen

MaFF Monday

Hunk of Meat Monday

Monday Mania

Barn Hop
Hearth and Soul Hop
Weekend Gourmet Blog Carnival
Totally Tasty Tuesdays
Gluten-Free Wednesdays
Real Food Wednesday 
What's Cooking Wedneday

Fresh Jalapenos and variations

Sauteed mushrooms with sliced jalapeño peppers

I purchased 10 lbs of peppers.  I put up quite a few jars of frozen pickled peppers and salsa and have been using the remainder for fresh summer soup, stir fry and quesadilla toppings.

Pickled Peppers
Using gloves, pack a straight sided jar with shredded, chopped or sliced peppers and fill with ACV and some salt.  Can or freeze.

Peach Tomatillo Salsa
Ripe peaches
Tomatillos
Jalapenos
Sugar/COT
Salt
Lemon Juice (optional)

Chop pepper first, then tomatillos, then peaches.  Add sugar/COT , salt and lemon juice to taste.  Serve immediately or freeze for later. 

Peach Tomatillo Summer Soup
Peach Tomatillo Salsa
Orange Juice (freshly squeezed, if possible)
Lemon Juice
Coconut oil 
Avocado Slices or bite sized chunks
Cream (optional)
Sour Cream (optional)
Coconut Milk (optional)

Mix the ingredients for the salsa and add the juice of one or 2 oranges, one lemon and a few TBS of coconut oil and avocado slices.  Serve chilled for a refreshing meal on a hot day.  You could substitute cream, sour cream or coconut milk instead of avocados and coconut oil.

Mushroom & Pepper Stir Fry
Sliced peppers
Mushrooms, quartered
Coconut Oil
Salt

Heat the oil and cook peppers and mushrooms together until mushrooms are cooked.  Add a generous portion of salt and serve.  Works as a topping for quesadillas with peach salsa or added to potatoes or eggs.

No Croûtons Required : July Theme - Hot Peppers 
Monday Mania 
Garden Variety Wednesday
Simply Delish
Hearth and Soul Hop
Made From Scratch Tuesday

Bedtime snack - Coconut Peaches

1 can of coconut milk
1 can of peaches, drained (NO HFCS)
2 TBS Beef Gelatin
Large pinch unrefined Salt
Sugar/COT mix to taste

Add wet ingredients to a small pan.  Mix dry ingredient together, then add and stir.  Let sit for a minute until gelatin is wet through.  Check for clumps.  Heat on medium low for a bit, stirring occasionally.  It's ready when the gelatin has dissolved completely.  Serve hot for a soup, room temperature for a "custard" or chilled for "jello."

I had a small bowl as soup right before bed and some leftovers again for breakfast.  A little goes a long way...YUM!

Monday Mania 
Real Food Wednesday 
Pennywise Platter Thursday

Power Outage Peaches

A few years ago, we had a nasty ice storm that knocked out power for 9 days in my neighborhood.  We spent 9 days with the wood stove being the ONLY source of heat.  Along with melting icicles in 5 gallon buckets for water for us and the animals, the stove had to keep us warm and heat our food.  I learned a bit about emergency food storage that winter. One is that food storage needs to be easy, in appropriate serving sizes and something you actually eat.  Canned food is generally most appropriate as water is precious and extra water for re-hydrating may not be practical.

Since that storm,  I have started cooking/heating on top of the wood stove as much as possible.  I have been learning what is practical and what isn't, how things cook on my particular stove...pans to use, timing etc.  Here's a recipe I have been "practicing"...just in case.  It's really yummy and satisfying.

1 can of peaches (avoid HFCS)
1-2 TBS gelatin per person
1 -2 TBS sugar/cream of tartar mix
1 large pinch of sea salt
1-2 TBS coconut oil, butter and/or cream
dash of cinnamon, nutmeg, vanilla (optional)

I used to drain the liquid off, but now just leave it in for a nice peach soup.  Brown sugar or sucanat is really tasty with peaches, but plain ol' cane sugar works too.  The nice thing about gelatin is that it will dissolve at fairly low temperatures.  If you use coconut oil or butter,  put a glop on top.  When it is melted, the gelatin will be too.   This can be a light snack or a complete meal depending on the portions sizes and amount of gelatin used.

Gluten Free Wednesdays 
PennyWise Platter Thursday

Quesadilla with Peach Salsa and Sour Cream

I have been disappointed in the past with commercial peach salsas. I believe if it's in the title, it should be one of the FIRST ingredients, not one of the last.

Peach Salsa
Fresh sliced or diced peaches
Diced tomatoes
Diced green chillies (Optional-I like a little kick)
Lime or lemon juice
Cilantro (optional)
Salt


To make quesadillas:

Heat coconut oil to medium low heat
Add corn tortilla when hot (use white corn or OG to minimize GMO)
Add sliced or hand grated white cheese-I've used Mozzarella, Jack, Farmers and Fontina with success-Havarti and Swiss aren't good for this purpose IMO.

When cheese is melted and the tortilla is crisp, remove from heat and add salsa and a dollop of REAL sour cream if available.

Ingredient Spotlight: Tomatoes

Fight Back Friday