sk's apple plum cobbler

There is no way to improve on this smitten kitchen recipe so I'm not even going to try but I do want to put it here so I know where it is for the next batch of farm apples I end up with.

1/2 cup unsalted butter
1 cup gluten free flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup oat milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel
3/4 teaspoon ground cinnamon

Heat your oven to 350°F. Place butter in a square cake pan. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Whisk together the flour, 3/4 cup sugar, baking powder and salt in a small bowl and stir in milk. Mix until smooth. Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.

Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6. Space fruit over batter. Sprinkle with cinnamon and then remaining sugar.

Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.

From Smitten Kitchen

chicken rice congee-style soup

Fast, easy and delicious!

¾ lb. skinless, boneless chicken thighs or breasts
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 2" piece ginger, peeled, thinly sliced
Kosher salt
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
Freshly ground black pepper
Optional: 1-2 eggs

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally for 25 minutes, until soup is thickened and rice is tender. Continue cooking rice while transferring chicken to a bowl to shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.

Scramble eggs and  drizzle into soup and cook 2-3 minutes longer.

Divide soup among bowls. Top with cilantro and lots of black pepper.

Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

fall chorizo stuffed squash

I ended up combining two recipes inadvertently and came up with something delicious.

1 medium acorn squash, halved and seeds scooped out
1 tbsp olive oil
6 oz chorizo, finely chopped
1/2 half a sweet onion
1 medium apple cut into small dice
2 tsp paprika
2 small pats of butter

Preheat oven to 450F.

Lightly oil the inside of the acorn squash.

Roast squash cut side down for 20-30 minutes, or until soft. This will vary depending on the size.

While the squash is roasting, heat olive oil in a large skillet over medium heat.

Add the chorizo and cook, stirring frequently until starting to brown, 5-10 minutes.

Add apple and onion and sauté for 5 minutes more and then remove from heat. Stir in the paprika.

When the squash are done, turn them over on the baking sheet.

Add one pat of butter to each squash half.

Divide the chorizo stuffing mixture among the squash halves, mounding it up in each.

Return the squash to the oven and roast for for 5 minutes more.

tomato + tofu scramble

Fast and easy and tastes like summer.

2 tablespoons olive oil
1 ½ cups chopped tomatoes
1 pound firm tofu, drained
3/4 cup corn (frozen is fine)
fresh chopped basil
salt

Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.

Crumble the tofu with your fingers and add it to the pan along with the corn. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes.

Stir in some chopped fresh basil before serving and drizzle with a little more olive oil at the table if you like. Sprinkle with a finishing salt.