Peach and Plum Cobbler

Extended Shelf Life: Peaches and Plums

I've been happy to return home and enjoy the fruits of my neighbor's CSA, the only agreement I've been required to make is to share anything made with their CSA share with them ^^ We thoroughly enjoyed sharing this cobbler of mixed peaches and plums.

Ingredients/Directions:

Preheat oven to 400 F.

Toss 6 cups chopped peaches and plums with 1 Tbsp. Cornstarch, 1/4 cup Brown Sugar, and a dash of Cinnamon. Tumble into a prepared square baking dish.

For topping, mix together 1 cup Flour, 2 Tbsp. Sugar, 1 1/2 Tsp. Baking Powder, and 1/4 tsp. Salt. Cut in 1/4 cup butter. Separately, mix together 1 Egg and 1/2 cup Milk. Add to the flour mixture, stirring until just moistened. Spoon on top of the filling. Bake 20-25 minutes until golden brown, cool for about an hour before serving.

Overnight Oats with Spent Grains

If you spend any time at all on Pinterest, sure as anything, you have seen Overnight Oats in adorable Mason Jars being posted all-over the place, and for good reason!

In an attempt to keep up with eating hearty, healthy, filling breakfasts, I decided to jump on the train and am incredibly thankful I did because this is quite possibly one of the easiest breakfasts I've made yet.

Ingredients/Directions:

In a jar or small tuperware bowl, mix together 1/2 cup Rolled Oats, 2 Tbsp. Spent Grains, Sprinkle of Flaxseed, 1/2 cup Plain Yogurt and 2/3 cups milk. Let set overnight (or I've read a minimum of 30 minutes). In the morning serve with your choice of fruits, jams, spices, honey, peanut butter, etc. Make additional jars/bowls per mouth to feed. (Spent grains and flaxseed not required, most basic oats can be made with jut oats, yogurt and milk!)

Breakfast Rice Bowls

Some important things going on here in 519 Kitchen.

First of all, I made my own yogurt!

And it's amazing.

And it's easy...Although incubation is a long-going process.

And it's delicious.

Second of all, I've made time for breakfast.

Not just some lame toast.

Or a pastry from the convience store.

A hearty, nutrious breakfast so I can be at least one step ahead of the work grind.

I was inspired by a friend who recently told me she made a large batch of brown rice at the beginning of each week then ate it cold for breakfast, like cereal, with fruit and yogurt.

I was also inspired by the countless Pinterest examples of 'make-ahead' and 'freezable' breakfasts.

So, I combined the inspiration and got excited about my home-made yogurt and the result has been 4 mornings of delicious, hearty breakfast for me AND the hubs!

In true 'Pinterest' fashion, I seperated out the rice into individual servings so that step would be taken care of each morning. Then, each morning all I have to do is sprinkle on some flaxseed, spoon in some fruit (this week has been blueberries and bannas), drizzle with honey and scoop some yogurt on top before mixing it all up and sitting down in the big comfy chair to enjoy my morning nourishment and perpare my body for the upcoming day.

So. friggin. fantastic.

Easy Yogurt Fruit Dip

I pinned this recipe to my Deliciously Insipiring pinboard so it'd be easier to find for a Friday night get-together. Obviously, being who I am and living where I live, it was necessary to make a substitution. Although sour cream is available at some places, particularly Costco, in Korea, it's pricey and easily substituted by Plain Yogurt in this case.

Ingredients/Directions:

Mix 2 cups Plain Yogurt with 1/4-1/2 cup Brown Sugar add 1 tsp. Vanilla whisk until mixed serve with seasonal and/or affordable fruit from your local mart or ajumma!

Kiwi Dressed Fruit Salad

Last week we were invited to a rooftop BBQ with some dear friends we know from back in Wyoming (part of the reason we ended up in Daejeon, South Korea) and a slew of new friends we've made since our arrival. Not being super familiar with Korean grocery items or having much cash to spend, I opted to throw together a fruit salad. The primary inspiration: Kiwi Dressing. Seriously, Koreans have a love for sweet, fruity salad dressings - Kiwi being one of them -- so, I was inspired.

Three chopped apples, two chopped Asian pears, four bananas, the juice of one lemon and a reasonable amount of kiwi dressing later I had myself a simple, delicious fruit salad!

In general, with a fruit salad it is my practice to add bananas and the dressing at the last minute, because, let's face it, the only purpose for a soggy banana is in some bread or a smoothie. The salad went over well and was a nice way for me to contribute without having a good handle on Korean ingredients and kitchens -- a Win-Win situation for sure!