Peach and Berry Cobbler for a Movie Inspired #SundaySupper

Apr 14, 2013 by

Today’s #SundaySupper is so cool! We are all doing a post inspired by a special or favourite movie. Have you been able to think of a food or beverage and immediately connect it to a movie? You know, like how Carrie has her special Cosmopolitan and Bond has his Martini “shaken, not stirred.” You get the idea. Our host today is none other than Heather from GirliChef! Check out Heather’s awesome recipes on her blog.

I chose the movie Soul Food. I loved the movie so naturally, I loved the series too. I watched every single episode. I laughed. I cried. I crushed. Yes, Boris Kodjoe is the ish! I’m over him now, but back then….just looking at him made my day. I loved the series so much that I jumped at the chance to be an extra in one of the episodes. That’s right. I was on set for about 12 hours, mostly doing nothing – but I was there. It’s too bad I have no idea what season or episode it was. Ha! Ah well.

In the movie, I loved that every Sunday the family got together and had a big meal that everyone would enjoy. It was a time to catch up, work out issues, and share joys. You see, I believe I loved it because the values portrayed in the movie were similar to mine. The focus, aside from all the drama and family bickering, was always on family and bringing them back together after tremendous turmoil. Family first. I love a good drama. If you haven’t seen Soul Food (1997), it’s definitely an oldie but goodie.

It’s too  bad that the idea of Soul Food generally means something deep fried, sugar filled or unhealthy but incredibly tasty. Today I’m sharing a recipe that is a cleaner version of a Soul Food dessert. I wanted to try it because 1. I have never made a cobbler before and 2. I’m coming off a juice fast and I need a sweet treat that won’t throw me off my goal. I love that there are fruits and that the cake is made with spelt flour. Totally my kind of dessert!

Peach and Berry Cobbler_1

 

Peach and Berry Cobbler

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 6

This recipe was adapted from recipe "Peach & Blackberry Cobbler" found in The Best of Clean Eating

Ingredients

  • For the fruit layer:
  • Cooking Spray
  • 4 Peaches
  • 1 Cup Blueberries.
  • 1 Cup Strawberries, hulled and diced
  • 2 Tbsp light Agave
  • 1/2 Tsp Ground Ginger
  • Top layer
  • 2 Tbsp Extra Virgin Coconut Oil
  • 1/4 Cup Light Agave Nectar
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Tsp Pure Vanilla Extract
  • 1/2 Tsp Pure Almond Extract
  • A sqirt of lemon juice - about 2 tsp
  • 1 Cup Spelt Flour
  • 1/4 Cup Rolled Oats (not the instant oats)
  • 1 Tbsp Baking powder
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Fine Sea Salt

Instructions

  1. Preheat oven to 350F
  2. Coat a medium sized heat proof dish with cooking spray (at least 1.5 inches deep)
  3. Prepare the fruits: Peel and cut peaches into slices about quarter inch thick. Place in a medium sized mixing bowl. Add blueberries and strawberries. Toss with flour, agave, lemon juice and ginger. Toss to make sure everything is combined well. Set aside.
  4. Top layer: In another bowl, Whisk melted coconut oil, agave, and almond milk. Set aside
  5. Blend the spelt flour with the oats in a food processor. Transfer to another bowl and then add baking powder, cinnamon and salt. Whisk to combine.
  6. Gradually transfer the almond milk mixture into the flour mixture. Stir/whisk to combine. This will yield a thick batter.
  7. Using a large spoon, drop the batter randomly over the fruit mixture.
  8. Place dish over a lined rimmed cookie sheet
  9. Bake for 50-55 minutes, rotating half way through
  10. Serve warm with ice cream
http://lovelypantry.com/2013/04/peach-and-berry-cobbler-for-a-movie-inspired-sundaysupper/

 

 

Peach and Berry Cobbler-29

 

 

 Peach and Berry Cobbler-01

 

 

 Peach and Berry Cobbler-54

 

 

Peach and Berry Cobbler_5

 

 

Here are the links to some wonderful recipes. Check them out!

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

 

***

Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Announcing the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

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Mini Coconut Loaves

Jan 18, 2013 by

I’ve been in quite the baking mood recently. As some of you may have noticed, I tend to use coconut products in my baking (when I can). I love finding healthy alternatives to ingredients or just mixing things up a bit. I found a recipe on Taste Of Home called Coconut Loaf and I just knew, I had to try it. It had the name Coconut Loaf but the only coconut ingredient was the flaked coconut. I turned it up a notch or two and added more coconut loveliness. Now I can really call it Coconut Loaf!

 

Mini Coconut Loaves

Mini Coconut Loaves

 

Mini Coconut Loaves

Author: Lyn, adapted from Taste of Home
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
A dense, coconut infused bread
Ingredients
  • 1/2 Cup Butter, softened
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Coconut Sugar
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 1 3/4 Cups All Purpose Flour
  • 1/4 Cup Coconut Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Cup Coconut Milk
  • 1 Cup Sweetened Shredded Coconut
Instructions
  1. Preheat oven to 350F
  2. In a mixing bowl, cream butter and sugars until well combined
  3. Add eggs one at a time, beating after each addition
  4. In a medium bowl, add all-purpose flour, coconut flour, baking powder and salt Combine with a whisk
  5. Add flour mixture alternately with the coconut milk
  6. Pour combined mixture evenly into three greased mini loaf pans
  7. Bake for 35 minutes or until an inserted toothpick comes out clean
Notes
This recipe makes 3 mini loaves or one standard loaf pan baking for an hour
3.2.1199

 

This bread was fragrant, sweet, crumbly and dense. Having something like this every now and again should be mandatory. I decreased the amount of shredded coconut from the original recipe. I figured since I was using coconut sugar, coconut flour as well as coconut milk…holding back seemed like a good idea.

 

Coconut Loaf Slices

Coconut Loaf Slices

 

I baked three of these loaves and was able to give 2 away. One  young lady that I gave a loaf to, ate almost half of it in one go. These loaves are fairly small so I guess it can be a single serving….

 

Mini Coconut Loaf

Mini Coconut Loaf

 

This is certainly a good treat for coconut lovers. Enjoy!

~Lyn

 

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Jamaican Blue Drawers for #SundaySupper

Jan 6, 2013 by

Welcome to the first #SundaySupper of 2013! I’m so grateful when I am able to participate and I’m more than happy to jump right on in at the start of the new year. Today’s theme is Whats on your recipe bucket list? My recipe bucket list is quite long. There were a few things I wanted to start off with but then I remembered that I promised myself that I’d make Blue Drawers. It’s a very simple sweet pudding that has been around for decades in Jamaica. I only knew about it as an adult and was surprised to know that some of my friends have only heard about it, but have never had it. I guess its something that our grandmothers would make. I’m no grandma, but I love exploring my heritage and learning about the food from the land of my birth. So let’s go!

Please check out all the exciting recipes that the #SundaySupper family have to share. I’m looking forward to seeing the dishes that we are all making for the very first time! I’ll consider this the post to kick off my bucket list recipes.

Blue Drawers (you might also see it as Blue Draws) has a few aliases … Tie-A-Leaf, Duckoono/Dokunnu and Boyo. It is originally a West African dish (Dokunu) that was traditionally made with plantains, but modern versions are made with cornmeal, sweet potato, green banana, cassava, or a combination of your preference. Blue Drawers is essentially a boiled pudding that is considered a treat because it is sweet as opposed to savory. Along with the selection of ingredients mentioned previously, grated coconut is always added. Consider this a mandatory ingredient. What really got me interested in making Blue Drawers, was that each portion is boiled in a banana leaf secured with thin strip of banana bark. Something about it just seems so rustic, and pure. I love that in Jamaica, it is pretty much still prepared that way. I always wondered about how this pudding ended up with the name “Blue Drawers”. Well, according to the National Library of Jamaica, it was given the nickname Blue Drawers because the banana leaves apparently have a blue hue once they are cooked. Well. Okay then! Who knew?

The fact that I did not have banana leaves did not stop me from preparing this pudding. I used the alternative…foil! It doesn’t look as rustic and earthy but it’s what I have access to. And it worked just great. I also added my very own special touch to this Jamaican treat ~ a simple coconut glaze with a hint of citrus to break up that coconut essence just a little bit.

 Jamaican Blue Drawers Collage

 

 

Jamaican Blue Drawers

Recipe Type: Dessert
Cuisine: Jamaican
Author: Lyn via “Cook Up Jamaican Style, 4th Edition”
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 6
A traditional Jamaican dessert or snack made from cornmeal, coconut milk and raisins
Ingredients
  • 1 Cup Cornmeal
  • 1/2 Cup Brown Sugar
  • 1/4 Tsp Salt
  • 1/2 Tsp Mixed Spice
  • 1/3 Cup Golden Raisins
  • 1/4 Cup Shredded Coconut
  • 1 Cup Coconut Milk
  • 1/2 Tsp Vanilla
  • ***
  • Coconut Orange Glaze
  • 1/4 Cup Coconut Milk
  • 1 Cup Confectioners Sugar
  • 1/8 Tsp Pure Orange Extract
Instructions
  1. In a medium bowl, combine cornmeal, mixed spice, shredded coconut and raisins
  2. In a small bowl, add coconut milk, sugar and vanilla. Mix to combine
  3. Add the coconut milk mixture to the cornmeal mixture and mix with a spoon until combined
  4. Prepare 12 sheets of foil, 12″ X 8″
  5. Using a standard ice-cream scoop, place a scoop of batter into the center of the foil sheets, and fold the foil around each scoop to form parcels
  6. Place the parcels in pot enough boiling water to cover them completely
  7. Cook on medium high heat for about an hour
  8. Remove each parcel with tongs and place on a bowl.
  9. Carefully unwrap each parcel over a few sheets of paper towels as some water may drip out
  10. For the glaze: In a small bowl, add coconut milk, and confectioners sugar. Whisk until well combined and smooth. Add orange extract and combine.
  11. Add glaze on top of each pudding once cooled
3.1.09

 

I took this photograph in August for 2012 while I was visiting Jamaica during the Jamaica 50 celebrations (Jamaica celebrated its 50th year of independence). I only knew of Blue Drawers by name. I had not had it at this point. Then a friend of mine gave me some that his mother had made. I knew that even if it was just once, I would make Blue Drawers. So keep in mind that this is how they would have been presented if I had banana leaves.

 

Jamaican Blue Drawers

Jamaican Blue Drawers

 

In terms of the main ingredient, I did make a very slight change. I used golden raisins instead of regular raisins.

 

Golden Raisins

Golden Raisins

 

I combined the dry ingredients with the wet ingredients to make a moist batter.

 

Blue Drawers Prep

Combining ingredients to make Blue Drawers

 

Combining the batter was easy, and so was the parcel preparation. There was no particular way in which to fold the parcels, so I just made them the best I could. Utilizing the scoop ensured that each pudding would be identical in size. I got exactly 12 scoops using this recipe. I made my parcels fairly small. I cut the ingredients in half in order to keep the servings small.

 

Jamaican Blue Drawers Parcels

Jamaican Blue Drawers – Preparing the parcels for boiling

 

Cooled Blue Drawers

Jamaican Blue Drawers-18

Jamaican Blue Drawers

 

I think adding the glaze gave it a modern touch. I enjoyed it with the glaze. The orange essence is very subtle.

 

Jamaican Blue Drawers with an Orange Coconut Glaze

Jamaican Blue Drawers
with an Orange Coconut Glaze

 

I hope you enjoyed this item from my bucket list. Whats next on your recipe bucket list?

 

Check out the recipes

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

 

Join the #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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Risotto Pie

Nov 30, 2012 by

Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto  Pie, though. Until now.

This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!

 

Risotto Pie

 

Risotto Pie

Recipe Type: Main, Lunch
Author: Lyn via cook book “Gluten, Wheat & Dairy Free”
Prep time:
Cook time:
Total time:
Serves: 6
A savory pie made from risotto, scallions, spinach, mushrooms and corn
Ingredients
  • 1 Tbsp Olive Oil + Cooking Spray
  • 1 Cup Arborio Risotto Rice
  • 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
  • 1/2 Cup Coconut Milk
  • 4 Scallions, thinly sliced
  • 1 Cup Fresh Baby Spinach
  • 1 Cup Mushrooms, chopped
  • 1 Cup Sweet Corn
  • 2 Eggs, beaten
  • 1 Tbsp Chopped Parsley
  • Salt & Pepper
Instructions
  1. Preheat oven to 400F
  2. Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
  3. In a medium-sized saucepan, heat olive oil.
  4. Add the rice and stir for about a minute. Gradually add about 1/4 cup of broth at a time, stirring often until the liquid is absorbed.
  5. When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
  6. Season well with salt and pepper.
  7. Remove from heat.
  8. Stir in eggs
  9. Add spinach, parsley and corn, stir to combine.
  10. Transfer the mixture into the prepared pan
  11. Smooth the mixture into the pan, then bake for 30 minutes until golden brown
  12. Cut and serve when warm

 

I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.

 

Risotto Pie, ready for the oven

 

This pie is quite delicate so care should be taken when transferring to a serving platter.

 

Risotto Pie, made with spinach, scallions, mushrooms, parsley and sweet corn

 

I garnished with some fresh spinach and a few carrot shavings.

 

Risotto Pie

 

This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.

 

Risotto Pie

 

My husband and I really enjoyed this Risotto Pie. It was different, it was interesting.  I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.

 

Risotto Pie

 

I hope you enjoyed this recipe today!

~Lyn

 

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Banana Coconut Coffee Cake with Macadamia Nut Streusel for #SundaySupper

Nov 11, 2012 by

I’ve been looking at this recipe for a few days now. I was determined to make it and thanks to #SundaySupper, I’m able to share it with you all today. You see, we are entering a wonderful season of giving – Thanksgiving in the USA, and of course Christmas is almost upon us. It is a beautiful thing to give a thoughtful home-made gift to family and friends at this time of the year. This weeks theme for #SundaySupper is Gifts From The Kitchen. The host this week is our very own Susan from The Wimpy Vegetarian. With our usual spectacular line up, we hope to inspire you with gift ideas for the season. Please take a look out our baked items, condiments, soups, snacks, drinks and yes, without a doubt…sweets. Maybe you’ll find something special and thoughtful for you to give as a gift.

I chose this recipe because of the ingredients and how easy it was to prepare. The aroma was just something to talk about. It was awesome when my husband came home from work and the house smelled wonderful. He was a nicer man and I know this cake had something to do with it!

 

Banana Coconut Coffee Cake with Macadamia Nut Streusel

 

I gave one cake away already to a friend and she and her mother loved it. Giving home-made gifts are always nice, but it is very important to consider food sensitivities. I plan to bake another set without the macadamia nuts. I’m sure it will taste just as fabulous. The nuts are there to give added texture. Either way will be fine. The streusel has a nice crunch because of the Turbinado sugar.

 

Banana Coconut Coffee Cake with Macadamia Nut Streusel for #SundaySupper

Recipe Type: Cake, Dessert
Author: Adapted from Food Gifts 2012, Better Homes & Gardens SIP
Prep time:
Cook time:
Total time:
A wonderful cake infused with banana and coconut with a sweet and crunch streusel topping. A perfect gift for any holiday season.
Ingredients
  • Dry Ingredients:
  • 3 1/2 Cups All Purpose Flour, Unbleached
  • 3/4 Cups Flaked Coconut (sweetened or unsweetened)
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • Wet Ingredients:
  • 1 Cup (2 Sticks) Unsalted Butter, Softened
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Coconut sugar
  • 4 Eggs
  • 3 Ripe Bananas, mashed
  • 1/4 Cup Strong Brewed Coffee
  • 1/4 Cup Coconut Milk
  • 2 Tsp Vanilla Extract
  • Streusel Topping:
  • 1/4 Cup All Purpose Flour
  • 2 Tbsp Coconut sugar
  • 2 Tbsp Turbinado sugar
  • 1/2 Tsp Ground Cinnamon
  • 4 Tbsp Cold Butter, cut up in small pieces
  • 1/2 Cup Macadamia Nuts, coarsely chopped (optional)
Instructions
  1. Preheat oven to 350F
  2. Grease and flour three 8X1/2-inch round foil cake pans and set aside
  3. In a medium bowl, add flour, coconut, baking powder, baking soda and salt. Sift to combine. Set aside
  4. In a large mixing bowl, add butter, granulated sugar and coconut sugar. Beat with a mixer until fluffy and fully combined
  5. Add eggs, one at a time, beating well after each addition
  6. Beat in coffee, coconut milk and vanilla.
  7. Beat in mashed bananas on low speed, just until combined
  8. Spread batter evenly in prepared pans. (about 3/4 full)
  9. For the streusel: In a small bowl, add streusel ingredients and mix with a fork, combining until it appears to be like coarse clumpy crumbs. Stir in the macadamia nuts. Sprinkle evenly over the cake batter
  10. Bake for 35 minutes or until a wooden toothpick inserted in the centre comes out clean.
  11. Allow to cool in the cake pans for about 30 minutes before serving.

 

I made a few adjustments to make it a little more interesting. I replaced brown sugar with coconut sugar. I replaced the milk with coconut milk. For the streusel, I went half and half with coconut sugar and turbinado sugar instead of using brown sugar. I believe this gave it a more coconut flavour than just the shredded coconut in the body of the cake itself.

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

The cakes came out beautifully. They were fully baked at 35 minutes as per the recipe.

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

I didn’t wait too long to taste the cake. It is an absolute MUST that the cook and the official testers sample the cakes before they are given away. Unless of course, its something that you bake all the time and you know exactly what you’re going to end up with.

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

I for one, was completely satisfied with this cake. It is a nice item to bring as a gift while making your rounds over the holiday season, and its something that can be easily shared among a small group of people. I was very grateful for the inexpensive foil baking pans. It made the gift convenient to bake in, and portable! I enjoyed dressing these cakes up. I’m sure they will put a smile on anyone’s face :-)

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

Here are the gifts from the #SundaySupper team:

 

Breads / Breakfast

Condiments / Ingredients

Soup and Snacks

Sweets

Drinks

Please join on us on Twitter throughout the day during #SundaySupper on November 11.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your own posts for Gifts From the Kitchen on our #SundaySupper Pinterest board to share them with all of our followers, too.

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