Warm Summer Night Peach Crisp

Let me start by stressing how long and impatient I have been for peach season to start. I've been waiting and waiting and bugging the Whole Foods staff and finally, my wish came true today. If you've noticed from my previous posts, I like to find things in my kitchen to cook with. Example: No almonds? How about walnuts instead. Improvising like a bad ass. Anyways, I put together this super easy recipe, and used Mason Jars! If you haven't made any of my recipes, make this one. Seriously, it's that good. 

Ingredients: 

( Makes 6 mason jars)

Filling:

6 Peaches 

1/3 cup raw cane sugar

3 Tbsp All-Purpose flour

1 tsp vanilla extract

1/2 lemon + zest

Topping:

3/4 cup rolled oats

1 cup all-purpose flour

1/3 cup brown sugar

1/3 cup raw cane sugar

1/4 cup roughly chopped walnuts

1 stick of butter ( melted)

1 tbsp water

1/2 tsp cinnamon

Steps:

1. Preheat oven to 350F

2. Wash and peel peaches. Chop into bite size pieces. ( that rhymed)

3.Add the rest of the filling ingredients, mix and set aside. ( that didn't)

4. In a separate bowl, mix all topping ingredients together.

5. First mix with a fork and then use your hands to create crumbles.

6. Fill Mason jars 3/4 up with filling then add the crumble topping.

7. Once all mason jars are filled, place in oven for 25 minutes. 

8. Broil for 2 minutes on high, take out and let rest for at least 15 minutes ( I know its hard).

9. Enjoy with a scoop of vanilla bean ice cream!

Note: I used half pint wide mouth mason jars. Very easy to find, and so useful! 

Ps. I froze 3 out of 6 of the jar pies, unbaked, to enjoy later!

Cheers,

LAfoodieface :)

This is Meeka being really excited about our new recipe entry.

Miso Marinated Portobello Mushroom Salad

Misooooo hungry. Which is why this salad came up. I regret to say I haven't done much grocery shopping so my refrigerator consisted of  Stone Ipa's, mushrooms, a bag of spinach and lentils i got at Trader Joe's which I have been staring at for the last 5 days. Anyways, upon viewing my options, I opted for a salad.. of some sort.  I put together a quick marinade and crisped some lentils and voila!  I must admit that if I had any prosciutto left that would be a perfect accompaniment. I shall save it for next time! I hope you enjoy it.

Ingredients:  
(Serves 1 main meal or two appetizer salads)

1/2 cup already cooked lentils.
2 cups spinach
1 portobello mushroom
1 tablespoon white miso paste
1 table spoon agave nectar
2 tablespoon lemon juice
1 tablespoons olive oil
1/2 tablespoon sesame oil
1 tablespoon cheese to garnish ( I used Manchego)
Salt and pepper to taste


Steps:

1. Turn oven on to Lo-broil.
2. Slice mushrooms 1/4 of an inch thick.
3. Mix marinade together.
4. Place mushrooms on baking sheet and pour marinade over.
5. Broil on low for about 8 minutes until tender.
6. While the mushrooms are broiling, fry lentils with 2 tablespoons olive oil on high.
7. Continually stir until brown(er) and crispy.
8. Set aside lentils and remove mushrooms from oven to cool.
9. Take the remaining marinade from mushrooms and place in a mixing bowl.
10. Add 1 tablespoon olive oil and 1 tablespoon lemon juice.
11. Mix the marinade with the fresh spinach.
12. Plate the salad with the crispy lentils, mushrooms and cheese to garnish!


Note: If you have prosciutto, for the love of cured meats, please add.

Love,

Foodie Face


PS. I added Srichacha for a little kick, and because it looked pretty.