Simple Fruit Clafoutis

Have you ever had a clafoutis? I hadn’t until about 2 years ago, I think I was following one of my favorite garden bloggers and discovered a delicious way to make a dessert that didn’t require a specific fruit. Potentially any fruit will taste scrumptious this way.

It sounds fancy, but it couldn’t be simpler and uses very country-like ingredients. I haven’t found a vegan version, but let me know if you find anything.

Start with about 3 cups of sliced or cut up fruit or whole berries.

To make the batter combine these ingredients into a blender:

1/2 cup sugar

3/4 cup whole milk

1/4 cup cream

3 eggs

A pinch of salt

1 teaspoon vanilla extract

2/3 cup all purpose flour

Blend and scrape down sides if needed.

Heat oven to 350°F and then dust your baking dish of choice with a tablespoon of sugar. I just used my Pyrex cake pan, but I think it works in a pie dish, brownie pan, whatever you have on hand, really.

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Pour half the batter into the baking dish.

Place fruit into pan and arrange prettily if you like.

Pour the remaining batter into dish.

Bake for 50 – 65 minutes. Mine needed the full time in there. You’ll see it rise quite high and be bubbly, and when it cools it will collapse. Look for a hint of golden brown.

The clafoutis is custardy, tart, slightly sweet, and creamy smooth. I LOVE clafoutis. When peaches are fully coming in, I’ll be making another and hopefully sharing.

I hope you’re enjoying your summer and all the blessings that come with it. (I’m thinking food, of course.)

Peace and love,

Kristan

High Summer Roasted Ratatouille

When I visited the farmer’s market a couple weekends ago, I was surprised to find eggplants. Usually they are only spotted in late August. At the same stand were tomatoes, zucchini, and onion, so my mind immediately dreamt of roasted ratatouille. It is one of my favorite meals, and I thought I could only enjoy it in late summer. Until now, that is.

The concept is very simple, and the result is way better than you could expect. I think you’d have to like eggplant though. Some people don’t, I understand, but I love it roasted. That’s my go-to plan for every vegetable I’m not sure what to do with: roast it!

Heat oven to 400°F.

To a large bowl add a tablespoon of minced onion, a tablespoon of tomato paste, 1/4 cup oil of choice, 5 minced garlic cloves, a heaping teaspoon of salt, pepper to taste, and some fresh or dried thyme.

Then add to the bowl 2 cups of sliced eggplant. Mine were the thin, long kind so they did not need to be diced at all. Also add 2 cups sliced zucchini, 1 large diced onion, and 1 cup of chopped tomatoes. You might be able to tell I added a few chili peppers into the mix to make it more spicy, but that’s totally optional.

Mix everything in the bowl to ensure all vegetables are coated.

Place onto a baking tray into a single layer and bake for 45 – 55 minutes, stirring occasionally. I like to use a silicone mat for roasting. I have this one,  that’s really for pie, and just fold it in half for the large baking tray.

Near the end of the bake time boil water for pasta. I chose spaghetti, but it wasn’t really a choice as that’s the only pasta I had on hand. I get it at WinCo in the bulk section in my own bag. 🙂

Top the spaghetti with the roasted ratatouille and garnish with fresh basil and parsley. Optional to sprinkle with parmesan and / or pine nuts depending on how you’re feeling that day. I apparently didn’t want either of those this time.

The fresh herbs were from my garden, which made this meal mostly local! Food from Idaho is decidedly not boring. Oh, and I made that bowl with my own hands. 🙂

Please let me know if you make this meal and if you become as obsessed with it as I am!

Peace and love,

Kristan

Plastic Free Berries

Now is the time to take advantage of the low prices on abundant fruit to stock up for winter!

It’s honestly so easy to have berries ready for smoothies for basically the whole winter and into spring. I still have raspberries from last summer because I stretched out their use.  The summer previous was the first time I had frozen my own berries in glass jars so I was being extra cautious to not use them all up before more were available this season.

I’ll show how I do this and how I avoid making any trash in the process.

Start with fresh berries. My first choices are raspberries and blueberries. My mom and I picked the raspberries from her bushes, and I purchased the flat of blueberries for $24. They are local and delicious. I love blueberries fresh, so I’ve been eating more of them than freezing for right now. I’ll probably freeze more later.

I used a large and a small baking tray for the raspberries first. Simply place them in the freezer for a few hours and they should all be frozen. The reason you need to spread them out is so they don’t all just freeze together into one clump and become impossible to separate for smoothies / baking / snacking. I didn’t bother washing these as they would have taken forever to dry and would have become stuck to the tray. I trust the source of these and was not worried but had picked through them a bit before placing them onto the tray.

Blueberries are even easier than raspberries due to their spherical shape without so many crannies.

My freezer is regular size and the large tray fit fine in here. I know it’s very disorganized and needs a cleaning at the moment.

Once frozen, I used a metal spatula to just lift the raspberries from their frozen spots.

It’s easier to use a wide funnel for the regular mouth mason jars, but it’s not necessary.

So I have about 4 1/2 quarts of raspberries here which will last a long time! This took very little effort on my part and was also essentially free. The blueberries are a different story, of course, but will end up being much less expensive than frozen berries in the store, especially local berries.

I have 2 quarts of blueberries frozen from just the large tray and I’m sure I’ll freeze more soon.

I don’t have to use glass jars, but I trust that the lids will keep my berries sealed. I’m careful to not slam the jar down on the counter top and make sure these are placed safely in the freezer.

Peace and love,

Kristan