Zucchini Peach Crumble

They'll honestly never know there's zucchini in it! 

Ingredients:

Filling:

3 cups peeled, diced zucchini

2 cups diced peaches

1/4 cup lemon juice

2/3 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 cup flour

Crumble:

1 cup brown sugar

1 cup flour

1 cup oats

1/2 cup butter

1 tsp cinnamon

1/2 tsp ginger

Combine the filling ingredients and dump into a 2 qt buttered dish.

Combine the crumble ingredients and spoon over the top.

Bake at 375°F for 45 minutes

Serve warm plain or with ice cream

Adapted from: shugarysweets.com

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Gnocchi Beef Stew

Soft potato gnocchi are featured in this hearty beef stew replacing the usual potatoes. The tomato based gravy is filled with fall apart beef, sweet carrots and tender time-saving gnocchi (no potatoes to peel!)

Ingredients:

1 tbsp olive oil

2 tbsps butter

1 lb stewing beef, cut in cubes

1/4 cup diced onion

2 tsps minced garlic

pinch red pepper flakes

1/2 cup flour

2 tsps smoked paprika

1 cup water

4 cups beef broth

10 oz tomato sauce

1/2 tsp dry thyme

2 bay leaves

1 tsp worcestershire sauce

pinch of cloves or allspice

salt and pepper to taste

3 medium carrots

2 kale leaves, massaged and chopped

1 lb shelf stable gnocchi

1 tbsp red balsamic vinegar

2 tbsps fresh chopped basil

Heat oil in a Dutch oven to medium high. Salt and pepper the beef, brown in hot oil then remove to a plate. To the same pot add the butter, onion, garlic and red pepper flakes and cook until the diced onion is translucent, 3-4 minutes. Add flour and paprika, then whisk in the water and simmer to thicken.

Stir in the broth, tomato sauce, thyme, bay leaves, cloves, worcestershire sauce, salt and pepper. Return the beef to the pot and simmer on low for 2 hours.

Next add the carrots and simmer another 30-45 minutes or until carrots are tender. Add gnocchi and kale and cook 5-10 minutes.

Just before serving remove the bay leaves and add the red balsamic vinegar and fresh chopped basil.

Serves 4

Prep and cooking time: about 3 hours (mostly simmering time)

Adapted from: letsdishrecipes.com

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Air Fryer Roasted Potatoes

My first air fryer recipe ... roasted potatoes. They turned out tender and fluffy on the inside and golden, crispy on the outside. I also left the peel on for a more rustic look (and more nutrition!) 

Ingredients:

2 medium Yukon gold potatoes, cut in 1" cubes

1 tbsp olive oil

1 tsp garlic powder

1/4 tsp black pepper

1 tsp smoked paprika

1/4 tsp dry oregano

salt to taste

Once cut, pat the potato cubes dry with a paper towel. Then toss with olive oil and seasonings and spread out in a parchment lined air fryer basket, lined for easy clean up. Roast at 380°F for 25-30 minutes or until golden.

Serves 2

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Potato Beef Roll

Crispy, golden thinly sliced potatoes and cheese form the crust that holds a tempting beef and vegetable filling, like a savory strudel! Truth be told, I thought this might end up like a mess of hash but it turned out to be quite easy to make and takes less than 1 hour to have it on the table.

Ingredients:

2 medium sized Yukon gold potatoes

1 1/3 cups shredded cheese (cheddar, mozzarella or Monterey Jack) divided

vegetable oil

black pepper

400g (14 oz) ground beef

1 large onion, diced

1 bell pepper, diced

2-3 tsps minced garlic

2 tbsps tomato sauce

4 cherry tomatoes, finely chopped

1 tsp smoked paprika

1/4 tsp cumin

1/2 tsp dry thyme

salt and pepper to taste

dry parsley

Cover a baking sheet with parchment paper then spread 2/3 cup shredded cheese out evenly. Slice the raw potatoes thinly, about 1/8" thick using a mandolin (or by hand if you're that good!) and place over the cheese, overlapping up and down and side to side. Brush with vegetable oil and sprinkle with black pepper.

Brown in a 400°F oven for 30 minutes. 

While the potatoes cook, using a large frying pan, fry up the ground beef, onion and bell pepper. Once browned add the garlic and chopped tomatoes, tomato sauce, paprika, cumin, thyme, salt and pepper.

Spoon the cooked beef mixture evenly over the potatoes.

Now, using the parchment paper, start at one long end and use the paper to help roll up firmly as you would for a strudel. Look at that beautiful, golden cheese crust!!

Top the roll with the remaining 2/3 cup of shredded cheese and a sprinkle of dry parsley and pop back into the oven for 10-15 minutes.

Remove from the oven and let cool 5-10 minutes. Poke through with a fork where you want to cut, then slice right through.

Serves 4-6

Adapted from: marias_foodstyle

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Rhubarb Apple Upside Down Cake

Just a little golden upside down cake for dessert (or breakfast 😏) topped with rhubarb and apple. It's flippin' good!

Ingredients:

1/2 lb rhubarb, cut in 4" sticks

1 medium apple, sliced

1 1/4 cups butter

1 1/2 cups sugar, divided

1/2 cup brown sugar, divided

2 cups flour

1 1/4 tsps baking powder

1/2 tsp salt

1 tsp orange zest

1 tsp vanilla

4 eggs

1/3 cup yogurt, plain or fruit flavoured

Preheat oven to 325°F and line an 8 X 8" baking pan with parchment paper and give the parchment a spray of cooking oil.

Toss the rhubarb and apple slices with 1/2 cup sugar and 1/4 cup brown sugar and lay the fruit in the pan in a checkerboard pattern. Sprinkle with the remaining sugar from tossing.

Whisk together the flour, baking powder and salt. In a separate bowl beat the butter and remain sugars (1 cup white, 1/4 cup brown) together. Then add the zest, vanilla, eggs and yogurt. Add the dry ingredients to the wet in 3 additions and spoon the batter over the rhubarb and apples.

Bake in a 325°F oven for 1 hour and 15 minutes. Cool 15 minutes (no longer or it may stick), then place a plate or platter over the cake pan and flip it over so the cake sits on the plate. Peel off the parchment.

Makes 8 servings

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Garlic Lemon Green Beans and Chicken

Summer's not over yet! With the last of those garden green beans and cherry tomatoes here's a packet meal that's sure to please!  

Ingredients:

1/2 lemon, sliced

1 1/2 cups cherry tomatoes

2 tsps minced garlic

8 oz (1 cup) green beans

1 tbsp olive oil

salt and pepper to taste

2 boneless, skinless chicken breasts

Toss the lemon slices, cherry tomatoes, garlic, green beans, olive oil, salt and pepper together. Then divide the mixture onto 2 large sheets of foil. Place the chicken breasts on top and season with salt and pepper. If your foil is large enough, bring the sides up together to seal. Or use a second sheet of foil on top of each and seal the edges well.

Place the packets on the grill over direct heat in a medium high preheated barbecue. Close the cover and cook for 20-25 minutes.

Let cool 10 minutes before serving.

Serves 2

Adapted from: thekitchn.com

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Chicken Broccoli Divan

Use rotisserie chicken or your own precooked chicken to make this classic, comfort food staple in about 30 minutes.  

Ingredients:

2 cups cooked, chopped chicken

2 cups broccoli florets

2 tbsps butter

2 tbsps flour

1 cup chicken broth

1 cup milk

1 tsp worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

1/2 cup shredded cheddar cheese

1/2 cup Panko bread crumbs

Place the chicken and broccoli in an oiled 13 X 9" baking dish.

To make the creamy Béchamel sauce melt the butter in a medium saucepan then add the flour and cook for 1 minute. Whisk in the milk, broth and worcestershire sauce and cook on medium heat to slightly thicken. Remove from heat and add salt, pepper and cheese and pour over the chicken and broccoli.

Sprinkle with Panko

Bake at 350°F for 25-30 minutes

Makes 3-4 servings

Adapted from: cooktopcove.com

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Roasted Fanned Eggplant

This is a fun way to make Eggplant Parmigiana! The basic recipe courtesy of Loretto at sugarlovespices.com. Make it and you might become a "fan" too!

Ingredients:

1 medium eggplant

7 oz (200g) sliced mozzarella

1/4 cup parmesan

28 oz (3 1/2 cups) tomato sauce or passata

2 or 3 tbsps olive oil

1 garlic clove

pinch red pepper flakes

4 basil leaves plus more to garnish

salt and pepper to taste

Take a medium eggplant and slice it about 1 1/2" below the stem down lengthwise about 1/4" thick to make 6 or 7 slices, keeping the stem end intact. If you think your eggplant might be bitter, salt the slices and leave for 30 minutes then brush off the salt.

Place the eggplant on a piece of parchment paper in a baking dish and add some pepper and a drizzle of olive oil. Bake at 375°F for 15-20 minutes. Remove and let rest until cool enough to handle.

While the eggplant cools add 2 tbsps olive oil to a saucepan. Heat to medium and add the red pepper flakes and whole garlic clove. When garlic starts to sizzle add the tomato sauce, salt, pepper and basil leaves. Stir and simmer for 15 minutes.

Up the oven temperature to 400°F. Fan open the eggplant slices and place mozzarella slices between each slice of eggplant along with some parmesan cheese. Spoon sauce between each slice and pour the rest of the sauce on top. Add more parmesan, some torn basil leaves and another drizzle of olive oil.

Bake at 400°F for 25-30 minutes or until very tender. Cool 5 minutes before serving.

And you'll find the recipe for these lovely stuffed tomatoes we had alongside our eggplant here:

https://hotandcoldrunningmom.blogspot.com/2021/08/rice-stuffed-garden-tomatoes.html?m=1

Adapted from: sugarlovespices.com

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Oatmeal Jam Bars

Swap out a different jam every time you make them. Or mix together end of the jar bits that have been left in the back of the fridge since you don't remember when.

Ingredients:

1 cup flour

1 cup oats

1/2 tsp salt

1/2 tsp baking soda

1/2 cup butter, melted

1/2 cup brown sugar

2 tsps vanilla

1 cup jam flavour of your choice (I cleaned out 3 jars... mango, fig and strawberry for this one!)

Mix the flour, oats, salt and baking soda together. Then in another bowl combine the melted butter, vanilla and brown sugar. Add the dry ingredients to the wet. Remove 1/2 cup to be used later and set aside. Press the remainder into a parchment lined 8 X 8" baking pan leaving an overhang of paper for lifting later. Bake at 350°F for 10 minutes.

Spread the jam over the partially baked bottom, sprinkle the remaining 1/2 cup crumbling over the top and return to the oven for another 12-14 minutes.

Remove from the oven and cool for 30 minutes. Then place in the fridge for another 30 minutes. Now you can lift the square out of the pan using the parchment and cut into 16 squares. Wipe the knife off after every cut so it doesn't get too sticky.

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