Archive for July, 2011

Peach Pancakes

Thursday, July 28th, 2011

I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)

There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!

The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way…  In a come-back-for-more kinda way… So go. I will not judge you.  And sister… neither will they!

Gather Up:
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.

Inspired by Kerbey Lane Café, Austin

Summer Veggie Tostada

Sunday, July 24th, 2011

Family road trips have always been our thing. (Or maybe, rather, my mom’s thing. But we all go along with it.) For as long as I can remember, we’ve taken one every summer. When we moved to Texas 16 years ago, we took a massive road trip through the southwest. We went to the Grand Canyon, Saguaro National Park, Carlsbad Caverns and the Petrified Forest. On the way home we spent the night in Santa Fe, New Mexico, and the city completely captured our hearts. Ever since then, some contingent of our family has gone every summer.

For the past several years, it’s been just my parents and one of the kids – the rest of us haven’t been able to go (summer school, work, etc.). But this year, the stars aligned and we set out as a family on the 12-hour drive from Austin. I’m not going to lie – the drive is LONG and BORING. West Texas doesn’t offer much eye candy, and the scenery across the New Mexico border isn’t all that different. But when you get closer to Santa Fe, things start to look more promising. There are mountains in the distance and little adobe houses dotting the landscape.

And, you can always feel the mood in the car shift when people realize that we’re within an hour of New Mexican cooking. On our first night, we drove straight to Harry’s Roadhouse, and 3 of the 5 of us ordered the Tostada. As I’m sure many of you do, my mom had carefully researched where to eat and what to order, and Harry’s Tostada did not disappoint. Completely worth it. The veggies were fresh, the tortilla crisp, the flavors savory. It was my favorite meal of the trip.

When we got home, I couldn’t kick the craving. I wanted more. Apparently, so did my mom. When tomatoes showed up in our farm basket, tostadas were first on the menu. And since then, we’ve had these almost every week. There’s a perfect mix of veggies, and the end result is a meal that tastes light and fresh from beginning to end. They’re a little piece of Santa Fe summer…just what we need in this ridiculous heat!

Gather Up:
2 cups fresh corn kernels from 3 ears sweet corn
1/2 cup diced red onion
2 cloves minced garlic
2 medium diced zucchini or summer squash
1 cup organic black beans, rinsed and drained
pinch dried oregano
flour tortillas, preferably homemade or bakery fresh
olive oil
1 pound peeled and chopped garden tomatoes
1/3 cup fresh chopped cilantro
2 tablespoons fresh lime juice
Sea salt
Freshly ground pepper
Grated soft white cheese (optional)
1 ripe sliced avocado

Slice corn off cob and saute in hot oil over medium high heat until cooked, 2-3 minutes. Season corn and remove.

Adding additional oil, saute the red onion until soft and beginning to brown, 3-5 minutes. Add garlic and stir until the fragrance is released, about 30 seconds.

Add zucchini and saute until just beginning to soften, 2-3 minutes. Season with salt and pepper.

Return corn to the pan, and add the beans and oregano. Stir and heat gently. Check for seasoning. Remove from heat.

Combine tomatoes, cilantro, lime juice and salt and pepper in a bowl. Set aside.

Lightly brush both sides of a tortilla with olive oil and slide it into a hot nonstick pan over medium heat. Gently press it with a spatula, and flip it over when the first side begins to turn golden and crispy. When the second side is done, remove to a rack and repeat with remaining tortillas.

To assemble tostada place several spoonfuls of the veggie and bean mixture on a tortilla. Top with a light sprinkle of white cheese if desired, add a generous spoonful of the tomato salsa and top with a few slices of avocado!

Adapted from a recipe by FarmHouseTable; Inspired by Harry’s Roadhouse, Santa Fe

Peach Streusel Kuchen

Wednesday, July 20th, 2011

We’re baaaaaack! (And yes, we realize it has been almost exactly three months since our last post.) There has been quite a lot of activity at our house; let me attempt to catch you up and hopefully explain the complete lack of blogging…

1. Darrell and I have exactly 108 days left until our wedding! I have quite a few DIY projects, and that, coupled with an extreme case of OCD and an addiction to Pinterest, has made me pretty unavailable.
2. Robin graduated from college in mid-May; thus, May was a whirlwind of graduation parties, moving and sketchy Craigslist appointments. Since then, she’s been settling into her new job and making the inevitable transition from College Girl to Working Girl.
3. My mom decided to list our house. She reached this decision sometime in late April, and we listed the house in June. As you might imagine, the majority of May was spent checking things off a massive “honey do” list (one we ALL got to participate in, I might add).

You may have noticed that gorgeous green grass in the first picture. Well…the most impressive home improvement project we took on was a new lawn. After four long years of dust, debris and muddy paws – the result of a backyard full of dirt – it’s like a lush, little park back there.

We’re quite proud of it, but it was a long and tiring family project, a true labor of love undertaken by all those “lucky” enough to be home for the weekend.

We tilled, we raked, we rolled, we cut (with a kitchen knife)…we collapsed…

And, because it takes true love to toil outside in the Texas heat, my mom made this Peach Struesel Kuchen to thank us and celebrate the end of a looooong day. We sat on our no-longer dusty stone patio and ate dessert in a mist of cool sprinkler water and the smell of new grass…

Gather Up:
2 ½ cups bread flour
1/3 cup sugar
½ teaspoon salt
1 ¼ teaspoon instant yeast
1 large egg at room temperature
2 tablespoons butter, softened
¾ cup milk at 125 degrees
4 ripe peaches

For Topping:
½ cup flour
¼ cup almond meal
¼ cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, softened

Combine the bread flour, sugar and salt in the mixing bowl of a stand mixer. Add yeast and mix well.

Using a dough hook, add butter, milk and egg. Mix on low speed for about 5 minutes. Scrape bowl and hook. Remove hook and cover bowl with a plate for 15 minutes.

Attach dough hook and mix for another 10 minutes to form a smooth pliable dough. Remove dough and shape into a ball. Place in a lightly oiled bowl, cover with plate and allow to rise for about 1 ½ hours or until almost double in size.

Lightly grease a 9-inch springform pan. Peel and slice peaches. Mix all topping ingredients until mixture resembles coarse meal.

Place dough on a lightly floured surface. Roll it out to fit the pan and ease it into position. Arrange peaches on top of dough. Sprinkle topping over peaches. Cover lightly with plastic wrap and set in a warm place to rise slightly for about 20 minutes.

Preheat oven to 375 degrees. Bake for 30 minutes until golden brown. Cool in pan for 10 minutes and release from pan. Serve warm or cool completely on wire rack.

Recipe from Roti n Rice

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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