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.
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.
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:
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.