Where have I been? It’s been over a week since my last post. Did you miss me?
Well, hubby and I took a little vacation. I had high hopes for stopping long enough to post something here, but alas, I didn’t. I hope you don’t mind that I didn’t worry too much about it, but you see, that’s what vacations are supposed to be about – not worrying about much of anything. I think we did a pretty good job of that.
Where did we go? We left Saturday morning for a road trip to Ruidoso, New Mexico. It’s about 10 1/2 hours from Dallas – a long drive across the prairies and deserts of Central and West Texas and Eastern New Mexico. Truthfully, the drive wasn’t so bad, especially once we got into New Mexico, as the terrain changed quite a bit. But once we got into the mountains, we quickly started to realize just how beautiful New Mexico could be.
near Bonito, in the Lincoln National Forest
As we drew nearer to Ruidoso, it became clear the reason this little ski town was so popular. Even in the summer, it’s gorgeous. We spent the next few days shopping, eating, horseback riding, taking in the sights, and visiting White Sands National Monument. It was a great place to get away, and we thoroughly enjoyed ourselves.
deer would come right up to our back porch
view from the top of Apache Mountain
sledding down the dunes at White Sands
woodpecker outside our back porch
Of course, I did find time to cook while we were there. We stayed in a little cabin in town, so we had a fully equipped kitchen at our disposal, as well as a grill. The night we arrived, we visited a local grocery store and picked up some things to get us through the next few days. During our stay, we enjoyed the following meals:
Breakfasts: eggs, bacon, sliced avocado (and toast for John); eggs, grilled steak, and sauteed zucchini; eggs and cinnamon bun muffins
Dinners: grilled pork chops, sweet potatoes, steamed broccoli
Desserts (yes, there were desserts!): an experimental chocolate red wine cake (working on finalizing the recipe!), and a version of this peach hatch chile cobbler.
I love having a kitchen away from home. It definitely helps us keep within budget, and cuts down on the meals I’d have to navigate at a restaurant. I packed a few things (a benefit of driving instead of flying – I can bring ingredients!) to help increase the variety, which included blanched almond flour, coconut flour, agave nectar, vanilla extract, baking soda, baking powder, coconut oil, and cinnamon. The kitchen had some glass baking dishes, and the muffin pan was brand new, so I didn’t have to worry so much about cross-contamination using “gluten-y” dishes. It was easy, and everything felt perfect.
We ate the rest of our dinners out – and yes, I ate gluten/grain and dairy-free safely and without much trouble at all. I did a bit of homework before we left – I double-checked common fast food restaurants that had gluten-free options, and determined where we’d like to stop for lunch. I also packed some nuts, baby carrots, apples, and LARA bars in the car, just in case. But we visited a Whataburger, where I had a burger with no bun, topped with their seasonal green chiles, and a side salad. When we were in town, I called up a local restaurant called Landlocked
and discussed my dietary needs with the manager on duty. They said they’d happily accommodate me, and so we made reservations.
Upon arrival, I let the waitress know about my needs. She was knowledgeable – more so than most wait staff. She let us know that her grandmother had celiac disease, so she was aware of issues and where gluten might be hiding in various dishes. She checked with the kitchen and steered me towards certain dishes she knew would be safe, and cautioned me against others where she knew that the meal was assembled “in close proximity” to wheat flour. I had a green chile pork stew, and portobello mushrooms stuffed with spinach, garlic, and sundried tomatoes. All was dairy and gluten-free, and all was delicious. We visited again the following night and asked that the same waitress serve us. We enjoyed another great meal – I had a red chile sockeye salmon with calbacitas. We also visited one of their sister restaurants, Casa Blanca
, and I enjoyed fajitas, sans tortillas, cheese, or sour cream. Not as tasty as Landlocked, but it was still a good, safe meal. It’s definitely a plus when one can communicate dietary needs and receive quality service from a restaurant.
But you didn’t come here to listen to me ramble on about my travels, did you? That title – peach hatch chile cobbler – was the reason you visited, yes? Well, I was getting to that. Judging by the recipe title, you’d think this was inspired by my New Mexico visit. After all, New Mexico is all about chiles, both red and green. I don’t blame them. Hatch chiles offer a nice amount of heat, but not too much that you can’t enjoy their lovely flavor. But this cobbler idea was born prior to our trip. Lisa of Homesick Texan recently posted a Hatch chile apple cobbler
recipe, and I was intrigued. I was determined to convert that recipe to meet my needs. After about 7 attempts, this is finally the
recipe. You’ll notice it’s no longer apple – I love peaches even more than apples, and have a LOT in my freezer that I put up a few weeks ago. The sweetness of the peaches compliments the heat of the chiles perfectly. While this doesn’t look like a traditional cobbler, I hope you’ll find the cobbler part deliciously addictive, with its fluffy interior, and the slightly chewy bits that nestled along the sides of the skillet. It’s a rustic, truly Southwestern dessert, and would be perfect with a scoop of dairy-free vanilla ice cream. (Or for breakfast. Not that I would know or anything.) So seize the moment – if you have some peaches from this summer that you need to use up, and some chiles, make this cobbler. You won’t be sorry.
Peach Hatch Chile Cobbler (gluten-free, grain-free, dairy-free)
2-3 hatch green chiles, roasted, peeled, seeded, and chopped
20 oz sliced peaches
1 t cinnamon
1 T turbinado sugar or coconut palm sugar
4 T coconut oil (or vegan buttery sticks)
1 c almond flour
¼ c coconut flour
1 c turbinado sugar or coconut palm sugar
2 t baking powder
1 t cinnamon
2 egg whites
1 t vanilla extract
Preheat oven to 350 degrees.
Toss the chiles with the peaches, cinnamon, and sugar in a small bowl. Set aside.
Melt coconut oil in large cast iron skillet over medium heat. Remove from heat. Brush oil all over bottom of skillet and along the sides.
In a large bowl, whisk together the almond and coconut flours, sugar, baking powder, cinnamon, and salt.
In a mixer fitted with the whisk attachment, whisk egg whites and egg until frothy. Add most of the melted coconut oil and vanilla, and blend until incorporated. Pour mixture into flour mixture. Stir until well blended.
Spread batter out along the bottom of the skillet. Top with peach-chile combo. Using the back of a spoon, spread out evenly.
Bake 45 minutes.