Creamy Mango Cardamom Sorbet

Ingredients

• 2 mangoes, sliced
• 1/2 cup heavy cream (Possible Substitutions: half and half, single cream)
• 1/4 cup lowfat milk
• 1/2 cup water
• 1/4 cup light corn syrup
• 1/4 cup agave nectar
• 6 cardamom pods, shelled with seeds ground.

Possible Substitutions: instead of corn syrup and agave, which was all I had at the time, make a simple syrup instead. To do this combine 1/2 cup of water and 1/2 cup of sugar in saucepan, boil and cool. Omit additional water from the recipe, follow directions below:

1. Add all ingredients to a bowl or mixer and blend well. If you would like chunks of mango, reserve a few pieces and add to mixture after blended.
2. Add to ice cream maker. Freeze thoroughly.
   If you do not have an ice cream maker, just place in an airtight container and place in the freezer. Take it out and stir once an hour for 3 hours, or until it's frozen.
   

JACKED - P.D.'s Peach Cobbler

This recipe is a hijacked version of Paula Deene's Peach Cobbler. I changed the recipe around with a few substitutions, and it came out great.

Ingredients

• 5 medium to large peaches, peeled and sliced
• 2 cups sugar
• 1/2 cup water
• 1 stick of butter (8tbl)
• 1 1/2 cups all purpose flour
• 1 1/2 cups milk
  
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg

Preheat oven to 350 degrees.

Combine peaches with water, nutmeg and 1 cup sugar (I SUBSTITUTED WITH 1/2 cup sugar and 1/2 cup agave nectar) in saucepan, mix, bring to a boil.

Put the butter in a 9x13 baking pan and place in oven to melt.

Mix 1 cup sugar, flour and milk in bowl. Make sure there are NO clumps. Pour mixture over melted butter. Do not stir.

Spoon fruit and cooking liquid on top. Sprinkle with cinnamon.

Bake for 50 minutes.

Serve with ice cream and enjoy.

Vegetarian Gumbo

Ingredients

• 2 handful of chopped collard greens
• 2 vegetarian Italian sausages, cooked
  
• 2-3 medium tomatoes
• 4 cups vegetable stock
• 1/2 vegetable oil + 2tbl , preferably EVOO/extra virgin olive oil
  
• 1/2 cup flour
• 1 yellow squash, peeled cut into thick circles then halved
  
• 1 onion, diced
• 1 green pepper, diced
  
• 1 tsp file (powdered sassafras)
• 1/2 tsp oregeno
• 1/2 tsp thyme
• 1/2 tsp cayenne
• 3 cloves garlic
• 2 bay leaves
• salt pepper to taste
  

Step One - Making Roux

Pour 1/2 cup of vegetable into a small skillet on high heat.

Add 1/2 cup of flour mixing constantly.

Reduce heat to medium and whisk or stir mixture for 15 minutes until it becomes a dark reddish brown color.

Step Two

(Please note, If using a slow cooker, nix the saucepan and add directly)

Pour 2 tbl EVOO into saucepan, add green pepper, onions, squash and sautee for 3 minutes until soft.

Add tomatoes, garlic, file, thyme, oregano, and cayenne. Mix well.

Add roux and vegetable broth, stir.

Next add precooked collard greens (uncooked if using slow cooker). Add slice vegetarian sausage and cook on medium heat for another for another 15 minutes. (Medium for slow cooker for 4-5 hours).

Add salt, pepper or hot sauce to taste. Serve over rice.

Welcome

Welcome to Hit or Miss Cooking. I am your host, Amanda Scott. This website will feature a variety of recipes I've attempted to make. Some are original, others are variations of tried and true recipes. For the most part they are meat free/vegetarian. But I may post the occasional fish recipe, as I am tempted to indulge.

Also, I may sometimes feature a guest blogger who will be given free reign to share their specialties.

About me, I love to cook. But mainly desserts. Dinner, for me, is just a necessary requirement while waiting for the really good stuff. But this website will feature recipes for both.

My newest challenge is to do more things with fresh fruit. Preferably whatever is in season. Like this week, Safeway my local market has Blueberries and Mangoes on sale for $1. I bought both. I also had some fresh peaches that had a day's worth of life in them, and well lets just say this has been a week of (over)indulgences, but delicious ones nonetheless. Bon Appetit