Easy Berry Cobbler

I found this remarkable easy cobbler recipe at Divas Can Cook and was so surprised by how delicious it was and that the ingredients include only what you typically have in your pantry. The original recipe is for strawberry cobbler, but I’ve made this with every type of berry (sometimes, even a mixture of berries). Using fresh berries is best, but even frozen berries can be used to make this an easy dessert you can whip up year-round.

hands holding strawberries credit Julia A Reed

photo credit Julia A Reed

Easy Berry Cobbler
Adapted from Divas Can Cook
Ingredients
  • 3 cups fresh berries, diced strawberries, raspberries, blueberries, blackberries
  • ½-3/4 cup sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 cup milk
  • ½ teaspoon vanilla extract
  • 1 stick butter, melted
 blueberries credit Molly Drummondgolden raspberries in hand
 photo credit Molly Drummond
Directions
  1. Preheat oven to 375.
  2. Grease a 9-inch casserole dish
  3. In a medium bowl, mix strawberries and sugar, set aside.
  4. In a large bowl whisk together flour, baking powder, salt and sugar.
  5. Add in milk, vanilla extract and melted butter, stir until just combined.
  6. Pour batter evenly into greased dish.
  7. Spoon berries evenly on top of batter. Do NOT stir.
  8. Baked for 35-40 minutes or until golden.
  9. Serve warm or cold. Even better with a little ice cream 😉

Feature image photo credit Julia A Reed

Quick Kimchi

Photo Julia A Reed

Photo Julia A Reed.

Cabbage, cabbage, everywhere – this is the time of year for the versatile Brassica. Napa cabbage (also called celery cabbage and Chinese cabbage) grows well in our region and is often found in fall CSA shares, at farmers’ markets, and farmstands so here is an easy recipe for this crunchy vegetable.

napa cabbage

Napa is a leafy vegetable that is low in calories, but high in fiber, antioxidants, vitamin C & K, and folic acid  – that’s a lot of bang for the buck! And, it happens to be versatile and delicious.

Kimchi is a traditional Korean fermented vegetable condiment. This unfermented take on kimchi is quick, easy, delicious and a great way to enjoy the bounty of napa cabbage available this time of year. I found this recipe on sheknows.com and it takes just a few minutes to prepare and can last in the refrigerator for several weeks.

kimchi ingredients

The heat comes from the sambal oelek which is a Southeast Asian hot chili pepper sauce that you can find in many stores in the International aisle. You can adjust the amount of chili paste you add to the kimchi to make it more to less spicy.

kimchi chopped napa

Quick Kimchi
adapted from she knows.com

1 head napa cabbage, rough chopped
8-12 cloves garlic, sliced
3 Tbsp sambal oelek chili paste
1/2 cup rice vinegar
salt to taste

mixing ingredients

Directions

Rough chop cabbage and mix with vinegar, chili paste, salt, and sliced garlic. Store in glass jar and refrigerate overnight.

ready for fridge

Photo Julia A Reed

Photo Julia A Reed

Grilled Asparagus

Late spring and early summer is when you’ll find asparagus in its prime. And that means now. With an unique flavor and texture unlike much else – except perhaps fiddleheads – you don’t want to miss out on its relatively short growing season.

For many, the grill takes the reigns as the prime cooking tool for the summer. Good news. You’ll find that asparagus and the grill pair very well together. In a matter of a few short minutes and with minimal prep, asparagus is ready to go  as a healthy side to your other grilled foods.

But don’t let the possibility of what is commonly referred to as “asparagus pee” prevent you from eating this super nutritious food. Not everyone can even notice the side effects – it’s actually a trait determined by genetics. And those who do notice it should not fear. The odor is an indication that a sulfur-containing amino acid has been successfully broken down. Asparagus is low in fat and calories, high in fiber, a good source of Vitamin C and B, and contains the highest amount of glutathione – a powerful antioxidant and phytochemical – of any fruit of any vegetable. Glutathione helps prevent aging and a number of diseases like cancer, heart disease and dementia.

 

To start, (even if you don’t intend to grill), you want to purchase thin, tender stalks. They should be about the size of your pinky in diameter. If you have unusually large hands – think about the width of a pencil. Though as the season progresses, and it already has to some degree, you’ll notice thicker stalks (more like the width of your thumb) for sale, and these are still perfectly fine. It’s just that the thicker the stalk, the woodier the asparagus might taste. Some people like to peel the stalks of thicker asparagus to remove some of that toughness. I’ve never done so, though.

Asparagus

Regardless of the size of your asparagus, you store it all the same way – upright, in water, in the fridge, and at a temp below 40F. But first, trim the ends of the stalks slightly, as you would a bouquet of flowers. Asparagus is just one of those produce items you want to use as soon as absolutely possible – because it will lose its flavor and nutritional value pretty quickly.

When you’re ready to eat, the first thing you want to do is break off the woody bottoms. This is more necessary in thicker stalks than thinner. But all you have to do is hold the stalk with both hands and bend the bottom until you find its breaking point. Discard the ends and save them (with any peelings, if you choose to peel) in the freezer for your next batch of vegetable stock. Afterwards, give your bunch of asparagus a good rinse and pat dry with a towel.

 

For grilling, coat the asparagus in an equal mix of lemon juice and olive oil. Sprinkle with a little kosher salt and some minced garlic, if you’d like. Place the stalks on your clean (this is important!), hot grill. I like to cook them over a medium high flame for about 5 minutes. This leaves them with a good amount of crunch – just how I like them. There is really no need, however you choose to cook asparagus, to overcook them. Doing so can confuse people into thinking asparagus is a bland and mushy vegetable. And no one likes those.

Grilled Asparagus

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: 4 servings

Ingredients

  • 1 bunch fresh asparagus
  • 1 Tbsp olive oil
  • Juice of 1/2 lemon
  • Kosher salt
  • 1 clove minced garlic

Instructions

  1. Clean and preheat your grill with a medium-high flame.
  2. Give the asparagus a good rinse and pat dry with paper towels.
  3. Break off the woody ends of the asparagus.
  4. Lightly coat with the olive oil, lemon juice, garlic and a couple pinches of salt.
  5. Arrange the asparagus horizontally on the heated grill.
  6. Rotate every couple of minutes with tongs, cooking for a total of about 6 minutes for a crunchy bite, or a bit longer for less.
  7. Sprinkle a little more lemon juice and salt over the cooked asparagus and serve.