Home Grown Shishito & Tomato Soup

 
Home Grown Shishito & Tomato Soup

shishito peppers

cherry tomatoes

4 pints of shishitos, stemmed and chopped
4 pints of cherry tomatoes, chopped
1 large onion chopped
5 garlic cloves minced
1 can tomato sauce
3 cups water
2 tablespoons dried oregano
1 tablespoon salt
1 teaspoon black pepper

Saute onion and garlic then add shishito peppers and tomatoes.
Add tomato sauce and spices and seasoning and water.
Cook till peppers and tomatoes are very soft.

Whirl in blender till smooth. 
You can freeze mixture at this point.
The shishitos were very hot so if serving as a soup
add 1/4 volume of milk or milk substitute when heating.

So good for you and grown without any pesticides.

Peach Clafoutis

Peach Clafoutis

4 to 5 peaches seeded and sliced, leave skins on

1 cup gf flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

5 eggs room temperature and beaten
1 cup sour cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

5 tablespoons unsalted butter
Preheat oven to 375 F.

Seed and slice peaches and set aside.

Mix dry ingredients in a separate bowl and set aside.
Mix wet ingredients in another separate bowl and set aside.
Add dry ingredients to wet ingredients.
Add butter to a 9-10 inch cast iron pan and place in oven.
When butter is melted take out of oven and brush sides of pan

with butter. Meanwhile add dry ingredients to wet and mix well.
Add excess butter to batter and stir quickly.

Add 4 half cups of batter to cast iron pan to cover bottom with 1/2 inch
of batter and place in oven for 7-9 minutes till firm. Do not burn.
Remove from oven and arrange sliced peaches over the top
Pour remaining batter over the top and bake for 40 minutes or
till top center is firm. I added a few sliced peaches on the top.

Let cool, expect the clafoutis to deflate.
This is not a cake, it is more custard like with just a little sugar.
A southern twist on a classic and so delicious.

Baked Okra with Garlic & Tomatoes

Baked Okra with Garlic & Tomatoes

I purchased some fresh okra at the farmers market.
I also bought fresh garlic and one tomato.
Coat an 8 x 8 baking dish with olive oil.
Chop okra into bite sized pieces
removing the end a the tip.
Sprinkle with salt, pepper, dried oregano and more olive oil.
Toss mixture in the pan.
Slice 5 garlic cloves lengthwise into slivers
and sprinkle those over the top of okra.
Dice one large tomato and sprinkle it over the top,
(or you may substitute halved cherry tomatoes).
Half way through cooking time stir mixture.
Bake in 400 F oven for 40 minutes.

So fresh and delicious and no slimy okra.

BBQ Chicken

BBQ Chicken

We had our first outdoor BBQ yesterday.
Previously I marinated boneless skinless thighs overnight
in a simple soy, vinegar, sorghum and lemon concoction.
I did toss a few hickory chips over the briquets. 
Thankful for small gifts.