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 :)

Pan Seared Salmon with Blueberry Sauce

To start, let me apologize for the image quality. You see, I was in such a foodie mode, thinking only of eating this delicious crispy on the outside flaky and tender on the inside salmon that i forgot to bring my camera to this feast-ival. With that being said,  This is a perfect dinner to make for all occasions. It is so simple, quick and it always turns out looking faaaaaabulous.

Ingredients: 
Serves 2

2 medium salmon fillets (Wild caught preferred)
2 tbsp olive oil
2 tbsp minced shallots
1/2 cup blueberries
2 tbsp water
1 tbsp balsamic vinegar
2 fresh sprigs of dill to garnish 
   salt and pepper to taste

Steps:

1. In medium pan add 1 tbsp olive oil
2. Lightly rub salmon fillets with sea salt on top sides of flesh.
3. Place fillets in pan on high heat. 3-4 minutes on eat side, or until it flakes easily.
4. While salmon is cooking,  place small pot on medium heat with one tbsp olive oil and add shallots.
5. Once translucent, add balsamic vinegar  and blueberries.
6. Coat and mix until blueberries dissolve in a sauce. Add water and lower heat.
7. Once salmon is done, place on plate and drizzle the blueberry sauce generously.
8. Gently lay the fresh sprig of dill on top and enjoy!


xo

Marisa

Coconut and Mango Frozen Rice Pudding

This 105 degree weather in Los Angeles has inspired me to put together anything that will cool me down. It had to be something cool, creamy,fruity, and filling. So, that is where this concoction stemmed from. Cool down with this delicious recipe!

Ingredients:

2.5- cups unsweetened coconut milk
1/2 cup basmati rice
2- tbsp honey
1/2 cup ripe diced mango
1- tsp ground ginger
1- tsp ground cinnamon
1- tsp vanilla extract
1- pinch salt

Steps: 

1. Bring coconut milk to boil, stir in rice.
2. Add honey, ginger, cinnamon, vanilla, salt to simmering pot.
3. Stir often for 20 minutes, or until rice is tender.
4. Dice ripe mango. Place in two small containers, such as a ramkin or small mug.
5. Pour rice mixture in to the mugs.
6. You may stir mango, or do not and the fruit will be on top when you flip it over.
7. Place in freezer for at least 2 hours but no more than 3!
8. Use knife around the edges of the mug to help loosen the mixture.
9. Place plate at the opening and flip! Voila!
10. Enjoy!


Note: You may use any fruit, such as strawberries, bananas, or raspberries!

Be creative. Use what you've got in the pantry/fridge!

xo

Marisa