Peach Cobbler

Back in the day, when I started this blog one of the things in my head was I could put my Great Grandmother's peach cobbler recipe on the blog and not have to hunt for it every fall. for the last 5 years or so that I have had this blog, the weather gets cold and I am hunting for that cobbler recipe. Well no more, I am posting it here today.

4 tablespoons Butter
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
3/4 cup sugar
2 cup peaches
1/2 cup sugar
Pinch of Cinnamon

slice peaches and mix with 1/2 C. sugar
Melt butter in the bottom of a baking dish
Combine flour, salt, baking powder, 3/4C sugar and milk. Beat until smooth. pour batter over melted butter in baking dish. top with sugared peaches
Bake at 375 for 40ish minutes

Stir-fry Beef and Green Beans

We had bags and bags of beans out of my mother's garden this summer. We ate several popped in the pressure cooker for 4 minutes with some Mrs. Dash and Canadian bacon, but I still had to find other creative ways to cook some up so I tossed together a stir-fry that tuned out to be a nice way to eat up the beans without adding a ton of calories.

1 pounds sirloin stake, cut into this strips against the grain of the meat.

2 pounds green beans topped and tailed (I am not very adamant with the top and tailing)

1/4 cup soy sauce

2 cloves minced garlic

1 inch nob minced ginger (I grate it on my box grater with the fine shred side)

1 Tablespoon brown sugar

1/2 cup beef broth

1 bunch green onions, sliced into oblong rounds whites and a little of the green. Roots removed

2 tablespoons vegetable or peanut oil

add the beef, soy sauce, corn starch, 1/2 garlic, 1/2 ginger, brown sugar and corn starch in a bowl and let set for 30 minutes.

Heat your wok to very hot add 1 tablespoon oil and the beef and cook until just browned on both sides and remove onto a dish and reserve. do not worry about cooking it through because you will add it again later and be sure to keep the sauce in the bowl that the meat was in.

add the other tablespoon of oil to the pan then add the beans and the other half or the garlic and ginger. toss a little and then add the beef stock and cover wok with a lid to let the bean steam up for about 2 to 4 minutes.

once beans are crisp tender add in the green onion sauce that was left over from meat and the meat. stir for a few seconds until all is saucy and a little thick.

server with a cup of Brown rice

the whole dish is 1600 calories 119 carb, 65g fat, and 163g protein. I say this dish served 5 and is worth 7 zucchini points and 1 cup of brown rice is 4 so total meal is 11 zucchinis

The Poof Act

ok so I have been neglecting my blog a little...alright, alright a lot but it has been a whorl wind summer with the return from Mexico and then living with my parents while looking for a house and joining weight watchers (not cooking a lot of new things) and moving into our new home and now unpacking and then more unpacking. I do plan to join you here on a weekly basis soon, really that is the plan. until then here are a few photos of the new place before we make our changes.
These photos are of the house before we owned it so the furnature, colors and stuff are not ours

Orange Marmalade Pork

I think at one time I saw a recipe with orange marmalade on pork and it stuck in my head. The other day I had some pork loin roast that I cut into 3 to 4 ounce chops. As I looked at them the orange marmalade idea popped into my head again so I got to looking in the cupboards and sure enough there was a jar of orange marmalade so I went to work on a marmalade.

8 3 to 4 ounce pork loin chops, trimmed of fat
8 oz orange marmalade
1/4 cup red wine vinegar
2 tablespoons lemon juice (juice of 1 lemon)
zest of 1 lemon
1/3 cup olive oil
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon red pepper flacks
1 tablespoon salt
pepper to taste

put all ingredients in a Ziploc back and marinade over night or for about 8 hours

Heat the grill. pull the pork out of the marinade and put marinade in a pan and reduce. cook pork on the grill basting with the reduced marinade until done (mine took about 4 minutes a side)

I also steamed some broccoli and cut a pineapple into rounds and grilled those also.

If you are watching your weight or food intake the pork was about 2 tablespoons of marinade as 5 zucchinis

Peek

One of the things I loved about Mexico was all the little doorways that peeked into something beautiful.

Spring Rolls

My first try with spring rolls. They were a little short on flavor and texture being filled with peppers, bean sprouts, minced ginger, radishes Udon noodles (that is what I could find) and some cucumber. I went to White on Rice Couple after to figure out what I could do the fix this and they had tons of ideas, I now have to try those ideas.