I actually made wonderful, pretty food today! You’ll be oh so proud of me!
Oatmeal Cookie-Peach Cobbler
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 tsp. vanilla extract
1 large egg
4.5 oz. all-purposed flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 tsp. baking powder
1/2 tsp. salt
11 c. sliced peeled peaches (about 5 pounds)
1/3 cup granulated sugar (I mixed in a little brown sugar for flavor)
2 Tbsp. flour
2 Tbsp. fresh lemon juice
(I added about 1/2 tsp. cinnamon)
Preheat oven to 350.
To prepare topping, place first 3 ingredients in a largr bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weight or lightly spon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 Tbsp. flour, and fresh lemon juice in a bowl; toss to coat.
Spoon mixture into a 13×9-inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. (I spread it out more than that.)
Bake at 350 for 40 minutes or until lightly browned and bubbly. Yield: 12 servings.
*I did not chill my dough properly first, which was fine as I did not intend on making them into actual cookies on top. I just wanted the cookie texture while still looking like a cobbler hehe. So I did not mind that the entire topping melted into one gigantic cookie! YES! It was completely delicious and sinful! No complaints here!
For lunch I just had a sandwich, but had some other ingredients that really needed to be used up for dinner! So…I sent poor G on a quest to find me a recipe. I told him a few ingredients that I had to use (chicken, fresh basil, tomatoes and mushrooms) and left him with Google Image search on a dial-up connection to discover whatever “looked good”. He knows very little about cooking and got himself all distracted with a Snickerdoodle recipe (dear lord, he and I were fucking made for each other) and finally decided upon a chicken cacciatore recipe. Complicated. Lots of ingredients. Will take me at least 2 hours to make. Well, luckily I’ve nothing better to do tonight and if I wanted simple, I shouldn’t have sent someone who knows little about cooking on a quest like that. Hehe.
Hunter Style Chicken Cacciatore
- 2 teaspoons olive oil
- 6 cloves garlic, sliced
- 2 (28 ounce) cans whole peeled plum tomatoes with juice
- 1 (6 ounce) can tomato paste
- 3/4 cup red wine
- 1 tablespoon white sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 green bell peppers, cut into chunks
- 2 onions, cut into chunks
- 1 pound fresh mushrooms, sliced
- 2 eggs
- 2 cups all-purpose flour
- 1/4 cup olive oil
- 5 pounds skinless, boneless chicken pieces
- 1 1/2 pounds dry linguine pasta
- 1/2 cup chopped fresh parsley
- 1 tablespoon freshly shredded Parmesan cheese, or to taste
- Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
- Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
- Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
- About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
- Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
*I have no dutch oven, but I DO have a cast-iron skillet. So I used that to bake this in. Also I used fresh chopped tomatoes instead of canned as was the point of finding a recipe with tomatoes. This had so many steps but was so so so good. It was probably the best tomato sauce I have ever made. I don’t often get to properly simmer my sauces for long periods of time, so I could really taste the difference. WOW. He did a good job in the end and it looks beautiful!
Tomorrow is yet another date. We have a very difficult time staying apart from each other. And we spend a lot of money on each other. Which is probably bad. We’re going to run ourselves into debt just to be around each other. I need a TV so we can just stay here and watch movies or something…I’m working on that.