Plum & Peach Skillet

Plum & Peach (3) WM

I’ve made several versions of a plum skillet, and honestly I haven’t been able to tell the difference.  This one comes from Ms. Martha Stewart herself and like all of her recipes is splendidly wonderful.  I tweaked her recipe and added peaches as well as plums.

servings: about 8

time: about 1 hour

 

Ingredients:

4 tablespoons butter @ room temperature, plus more for the cast iron skillet

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cups sugar

1 large egg

1/2 cup buttermilk

2 ripe plums, sliced thinly

1 peach, sliced thinly

 

Directions:

1. Preheat your oven to 375 degrees.

2. Lightly butter a cast iron pan.

3. Sift together the dry ingredients, excluding the sugar.

4. In a separate bowl beat together the butter & sugar until mixed and fluffy.  Fold in the flour mixture.’

5. Pour the batter into the cast iron pan, smooth the top and plop in the plums and peaches evenly.

6. Bake in your preheated oven for about 35-40 minutes until a toothpick comes out clean.

 

Plum & Peach (15) WM

 

Emergency Ingredient Substitutions

I just found this on pinterest and thought that I’d share it with you! (I promise I’ll have some more recipes coming soon – I’ve been SO busy with work and life in general)

 

Allspice: cinnamon; dash nutmeg; or dash cloves

Aniseed: fennel seed or a few drops anise extract

Apple pie spice: for 1 teaspoon, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger

Basil: oregano or thyme

Cardamom: ginger

Chervil: tarragon or parsley

Chili powder: dash bottled hot pepper sauce plus a combination of oregano and cumin

Chives: green onions; onion; or leek

Cilantro: parsley

Cinnamon: nutmeg or allspice (use only 1/4 of the amount)

Cloves: allspice; cinnamon; or nutmeg

Cumin: chili powder

Ginger: allspice; cinnamon; mace; or nutmeg

Italian seasoning: blend of any of these: basil, oregano, rosemary, and ground red pepper

Mace: allspice; cinnamon; ginger; or nutmeg

Marjoram: basil; thyme; or savory

Mint: basil; marjoram; or rosemary

Nutmeg: cinnamon; ginger; or mace

Oregano: thyme or basil

Parsley: chervil or cilantro

Poultry seasoning: for 1 teaspoon of poultry seasoning, substitute 3/4 teaspoon sage plus a 1/4 teaspoon blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Pumpkin pie spice: for 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg

Red pepper: dash bottled hot pepper sauce or black pepper

Rosemary: thyme; tarragon; or savory

Saffron: dash turmeric (for color)

Sage: poultry seasoning; savory; marjoram; or rosemary

Savory: thyme; marjoram; or sage

Tarragon: chervil; dash fennel seed; or dash aniseed

Thyme: basil; marjoram; oregano; or savory

For best results, use the ingredient called for in the recipe. In a pinch, these substitutes will produce acceptable results.

Baking powder: for 1 teaspoon, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

Bread crumbs, fine, dry: for 1/4 cup, substitute 3/4 cup soft bread crumbs, or 1/4 cup cracker crumbs, or 1/4 cup cornflake crumbs, or 2/3 cup rolled oats

Buttermilk: for 1 cup, substitute sour milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt

Chocolate, semisweet: for 1 ounce, substitute 3 tablespoons semisweet chocolate pieces; or 1 ounce unsweetened chocolate plus 1 tablespoon sugar

Chocolate, sweet baking (such as German’s Sweet chocolate): for 4 ounces, substitute 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening

Chocolate, unsweetened: for 1 ounce, substitute 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted

Cornstarch (for thickening): for 1 tablespoon, substitute 2 tablespoons all-purpose flour

Corn syrup: for 1 cup, substitute 1 cup granulated sugar plus 1/4 cup water.

Egg: for 1 whole egg, substitute 2 egg whites, or 2 egg yolks, or 1/4 cup frozen egg product, thawed

Flour, cake: for 1 cup, substitute 1 cup minus 2 tablespoons all-purpose flour

Flour, self-rising: for 1 cup, substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda

Fruit liqueur: for 1 tablespoon, substitute 1 tablespoon fruit juice

Gingerroot, grated: for 1 teaspoon, substitute 1/4 teaspoon ground ginger

Half-and-half or light cream: for 1 cup, substitute 1 tablespoon melted butter plus enough whole milk to make 1 cup

Heavy cream, whipped: for 1 cup, substitute 2 cups whipped dessert topping

Honey: for 1 cup, substitute 1 1/4 cups granulated sugar plus 1/4 cup water.

Margarine: for 1 cup, substitute 1 cup butter or 1 cup shortening plus 1/4 teaspoon salt

Mascarpone cheese: for 8 ounces, substitute 8 ounces regular cream cheese

Milk: for 1 cup, substitute 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder

Molasses: for 1 cup, substitute 1 cup honey

Sour cream, dairy: for 1 cup, substitute 1 cup plain yogurt

Sugar, granulated: for 1 cup, substitute 1 cup packed brown sugar or 2 cups stirred powdered sugar

Whipping cream See Heavy cream, above

Yeast: for 1.06-ounce compressed cake, substitute 1/4-ounce envelope active dry yeast

Charity Water

charitywater_vertical_blackMy birthday is less than a month away and instead of getting gifts I decided to start a campaign and raise money for people in the Sahel region to get access to clean water.  https://my.charitywater.org/brosias-charity-water-500

From Charity Water (http://www.charitywater.org/whywater/):

Diseases from unsafe water and lack of basic sanitation kill more people every year than all forms of violence, including war. Children are especially vulnerable, as their bodies aren’t strong enough to fight diarrhea, dysentery and other illnesses.

charity_water_poster

90% of the 30,000 deaths that occur every week from unsafe water and unhygienic living conditions are in children under five years old. The WHO reports that over 3.6% of the global disease burden can be prevented simply by improving water supply, sanitation, and hygiene.

In Africa alone, people spend 40 billion hours every year walking for water. Women and children usually bear the burden of water collection, walking miles to the nearest source, which is unprotected and likely contaminated.

Time spent walking and resulting diseases keep them from school, work and taking care of their families. Along their long walk, they’re subjected to a greater risk of harassment and sexual assault. With safe water nearby, women are free to pursue new opportunities and improve their families’ lives.

Feeding our world takes up to 90% of our freshwater withdrawals. When a water project is built in a community, members can often use the new water source to grow small gardens near their homes and secure their own food supply. Self-sufficient households are less affected by conflict, famine or inadequate government services.

Bringing clean water to people looks different in each country. Water sources, terrain, and population all play a part in determining what technology is required to serve people well, but there’s a solution to everything. http://www.charitywater.org/projects/solutions/

CharityWater-Julian-Lennon-1280x853If you donate now your donation will be matched!!  https://my.charitywater.org/brosias-charity-water-500

Charity Water uses 100% of the money raised to fund clean water projects. When complete, I’ll see the exact projects you funded with photos and GPS! How cool is that!

CharityWaterPic3-1024x640 water changes everything

Caprese Salad

caprese salad (19) WM

It has been raining all week here in Northern Colorado, but the weather is supposed to make a change for the better – just in time for the holiday weekend!  The nights and mornings are much more crisp, fall is totally in the air!  I love fall but am not really looking forward to the snow and the lack of summer produce like the wonderful tomatoes and basil used in this salad.  (the bowl & spoon are from Greece, how cool is that!  My husband’s parents brought it back for us several years ago.  Greece is on my list of places to visit…hopefully soon!)

This salad can either be layered in rows – tomato, cheese, basil – or mixed up like it is here.

caprese salad (9) WM

serves 4

time: quick, about 5 minutes unless you cut really slowly

 

 Ingredients:

1 tomato (or half & half of red & orange, or whatever colors – you can also use cherry tomatoes)

handful of basil, torn up

buffalo mozzarella (the kind in water, though regular mozzarella will work too but it’s not as good)

balsamic vinegar

olive oil

pepper

Lawry’s season salt

 

Directions:

1) Cut the tomatoes up into bite sized pieces, tear the basil up, cut the buffalo mozzarella into bite sized pieces (if you are doing the layering method slice the tomato & mozzarella into circles) and place is a shallow bowl.

2) Stir up the balsamic vinegar & olive oil, about 3 teaspoons of olive oil and 1-2 teaspoons of balsamic vinegar.  Sprinkle in the pepper & Lawry’s season salt to taste. Pour the vinaigrette onto the tomatoes, basil and cheese – gently mix in the vinaigrette.

 

caprese salad (13) WM

Sponge Cake with Strawberries & Rhubarb

Sponge Cake with Strawberries & Rhubarb (11) WM

 

This cake is a recipe for high altitude.  To be honest I don’t know what’s different between this and a non high altitude recipe.  If you are at sea level let me know!  The ingredients below are for one sponge cake – I made two so that they could be layered.  If you do make two make them in separate batches (you can bake both at once if you have two of the same sized pans). You could also make one cake and cut it in the middle to get two layers.

 

Ingredients:

1/2 cup flour

1/2 cup cake flour (see note below about making cake flour)

3/4 cup sugar

1/4 tablespoon baking powder

1/2 teaspoon salt

1/4 cup vegetable oil

1/2 teaspoon cold water

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

 

1 container strawberries

3 rhubarb stalks

small carton of heavy whipping cream

sugar

vanilla

parchment paper

 

Sponge Cake with Strawberries & Rhubarb (9) WM

Cake Directions:

1) Preheat your oven to 350 degrees F.

2) Grease a 9″ or 10″ springform cake pan and line the bottom with a parchment paper cut to fit the pan.

3) Whisk together the all-purpose flour, cake flour, sugar, baking powder, salt, oil, water, vanilla, and egg yolks.

4) In a separate bowl whip the egg whites until they are white and fluffy.

5) Gently fold half of the whipped egg whites into the batter, then add the other half after the first half is mixed in.

6) Pour the batter into the greased and parchment lined cake pan; bake about 35 minutes until it is golden brown.

7) Let the sponge cake cool in the pan for about 5 minutes and then open the sides of the pan and let the cake cool completely.

8) Once the cake is cooled spread the strawberry rhubarb sauce over the top of one of the cakes.  Place the second cake on top.

9) To make the whipped cream pour the carton of whipping cream into a bowl and whisk on high until soft peaks form.  Pour in the vanilla (about 2 teaspoons) and sugar (to taste).

 

Strawberry Rhubarb Sauce Directions:

1) After washing the strawberries and rhubarb slice into bite sized pieces and place in a small pan and put it on medium-high heat.

2) After the strawberries and rhubarb start to “melt” a little and boil reduce the heat to medium-low.  Continue to let the mixture gently simmer until it resembles a sauce / jam.  You can add sugar if you want as the rhubarb is a little bit tart.

 

cake flour ingredients:

1/2 cup flour

1 teaspoon corn starch

cake flour directions:

1) Place the flour in a bowl removing 1 teaspoon of corn starch.

2) Add the corn starch and sift until the cake flour is light and airy.

Sponge Cake with Strawberries & Rhubarb (1) QM

Vietnamese Beef Bowls with Hosin Sauce

Vietnamese Beef Bowls (12) WM

 

Vietnamese Beef Bowls (40) WM

Serves 4

Time:

Beef Marinade:

1 1/2 – 2 pounds beef chuck pot roast

3 cloves garlic, minced

3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon pepper

sesame oil

coconut oil

1/4 fish sauce

1/4 soy sauce

3 tablespoons rice vinegar

1 lime, juiced

4 green onions, chopped (1″)

handful snow or snap peas

1 red bell pepper, julienned

 

Bowls:

1/2 package shredded carrots

1 cucumber, cut into matchsticks

1/4 green cabbage, finely chopped

1/4 bunch cilantro, finely chopped

1/2 package mint, chopped

handful peanuts, chopped

2 cups dry basmati rice

Vietnamese Beef Bowls (40) WM

Hoisen Sauce:

1/4 cup hoisin sauce

2 tablespoons peanut butter

2 tablespoons sweet Thai chili sauce

2 tablespoons fish sauce

1/2 teaspoon crushed red pepper flakes

2 tablespoons water

1 teaspoon toasted sesame oil

 

Directions:

1) Mix together the ingredients for the beef marinade (garlic, 1 tablespoon brown sugar, 1 tablespoon sesame oil, salt and pepper) in a medium sized bowl, stir the cubed beef in and coat well; let sit at room temperature for 1 hour.

2) Whisk together the soy sauce, fish sauce and rice vinegar and remaining 2 tablespoons brown sugar.

3) Cook rice according to package instructions.

4) Prep the veggies and mix together the ingredients for the hoisin sauce and set aside.

5) Heat a skillet over medium-high head, add a scoop of coconut oil and warm then add the cubed beef and cook without stirring until browned (about 1 minute).  Pour in the soy sauce mixture, turn the heat to low, cover and let simmer for 30 minutes.

6) Add the bell peppers and snow or snap peas and cook for about 3 minutes until tender.

7) Turn off the heat and stir in the green onions.

8) Scoop the rice into each of the bowls, scoop in the beef mixture, and top with the carrots, cucumbers, green cabbage, cilantro, mint, and peanuts.  Pour a little bit of the hoisin sauce over each bowl.  The bowls are ready to devour!

Vietnamese Beef Bowls (46) WM

 

Tomatillo, Cilantro, Mexican Crema Chicken Thighs

tomatillo braised chicken thighs (57) WM

Happy Cinco de Mayo!! I love Mexican food, and will eat it any day of the year but I have to eat it on the 5th of May!  This dish is quite simply, how do I put it, amazing.   It combines tomatillos, cilantro, jalapenos and Mexican crema.  I have never used Mexican crema before, it is pretty much heavy cream and I’m really not sure what the difference is.

Ingredients:

6 tomatillos, husks removed and rinsed (the skin is sticky)

6 garlic cloves, peeled

1 jalapeno – halved and seeded

1 bunch cilantro

1/2 chicken broth

3 teaspoons flour

8 chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

olive oil

1/2 cup grape tomatoes, cut in half

6 tablespoons Mexican crema

2 cups cooked rice

tomatillo braised chicken thighs (7) WM

Directions:

1) Cook the rice according to the package’s directions.

2) Heat the broiler to high; place the tomatillos, garlic cloves and jalapenos on a baking dish and place in the oven.  Broil until blistered, checking occasionally so they do not burn.

3) Combine the blistered tomatillos, garlic cloves, jalapenos, cilantro, chicken broth, and flour and blend until smooth.

4) Sprinkle the chicken with salt and pepper; heat up a skillet (medium-high heat) sprinkle with olive oil and place the chicken thighs in the skillet.  Brown both sides of the chicken, about 5 minutes.

5) Once the chicken has browned, pour the tomatillo cilantro mixture over the chicken making sure that all of the pieces are covered with the sauce.  Place a lid over the skillet and cook on low until the chicken is cooked through.  Stir in the Mexican crema.

6) Place the chicken thighs over a scope of rice, pouring the sauce over the chicken and rice and top with some of the grape tomatoes.  Serve with your favorite salad.  Enjoy!

tomatillo braised chicken thighs (1) WM

more recipes coming!!!

I have many, many recipes that I need to publish!!  I need to sort through the photos that I have taken and type of the ingredients and step-by-steps instructions.  I promise that they will be mouth watering delicious!!  In the meantime, try some of the recipes that I have already posted and let me know what you think of them!  I’d love to see more comments on the recipes that I post 🙂

Some of the recipes are:

Coconut cookies

Chicken with Honey Chipotle Sauce

Soba Noodles with Chicken & Ginger Sauce

Coconut Cream Pie

Taiwanese Pork & Homemade Noodles

Sweet Chili & Ginger Pork Stir Fry

Cashew Chicken with Bok Choy

 

Are you noticing a theme…my husband and I LOVE Asian recipes!!

 

Brie & Blackberry Puffs

brie cheese puff pastries (22)

Brie cheese and blackberry jam are amazing together.  Add light, fluffy and buttery puff pastry, and you have yourself a quick heavenly appetizer.  I decided to be bold and try blue cheese.  Yep.  Blue cheese and blackberry jam do not go together.  Please ignore the block of blue cheese in all of these pictures.  I didn’t have much brie cheese left, and I hadn’t tasted the blue cheese and blackberry jam puff pastry yet, so I didn’t know that I wouldn’t be recommending not paring the two together.  So, maybe just put your finger over the blue cheese in the pictures and just pretend it’s not there.  Yep. That’ll be good.

brie cheese puff pastries (23)

Ok.  So, this appetizer is utterly easy to prepare.  You need like 3 ingredients and your two hands.  Oh, and an oven and baking sheet.

Ingredients:

1 box puff pastry, just thawed enough but not overly thawed

1 block brie cheese

1 jar blackberry jam (with seeds, it’s better)

Directions:

Since I always overthaw my puff pastry I end up with this gooey mess of two sheets of puff pastry that don’t want to come apart even though the cardboard between the two sheets is supposed to prevent this.  SO. Don’t thaw your puff pastry for too long.  And, since mine is always overthawed (yep, just made another word up) I have to roll the sheets out and make a big mess.  Try to avoid this too.

1) Cut little blocks of the brie cheese.  Cut little squares of the puff pastry.  Place the little block of brie cheese in the middle of the little square of the puff pastry.  Smear a small spoonful of blackberry jam over the little block of cheese.

2) Pull the edges of the puff pastry over the cheese and jam.

3) Place on a greased baking sheet.

4) Do with remaining puff pastry.

5) Bake at 350 degrees for about 20 minutes or until golden brown.  Serve immediately.

brie cheese puff pastries (12)

brie cheese puff pastries (19)

1st give-away

It’s that time folks!!  poppyleigh-designs has hit 70 followers!!!  As I promised, once I had 70 followers I would have my first ever give away!  All you have to do is comment on this post.  You can enter your name up to 4 times by 1) being or becoming a follower and commenting on this post 2) let us know on this post what your favorite recipe on this blog is and why 3) follow poppy.leigh.designs on facebook or twitter and comment here to let me know 4) favorite the etsy shop and comment on this post.  That’s it.  You get 4 changes to win…yep, your name can go into the drawing up to 4 times!!

I will pick a winner by choosing from all names randomly on July 19th – the winner will be able to pick any item from my etsy shop (more items coming in the next two weeks)!  The more times you comment the more chances you have to win, it’s that easy!!!