It isn’t that I am lazy when it comes to cooking during the summer, it is just that I get hot. Even with air conditioning, I get hot. And I can tell you this, when this old girl gets hot, even SamCat the Ripper hides. So during the summer, I prepare foods I can make ahead and serve chilled or room temperature, dishes that are a quick fix, and foods that can be prepared in the refrigerator, toaster oven, on the grill, or quickly cooked in my electric skillet.
But, I also refuse to sacrifice the yummy factor. I am a foodie, a food historian, I love to cook, and to be honest, I love to eat. I also try to be as healthy in my cooking as I can (sometimes that just doesn’t happen). One of my favorite quick fixes that doesn’t taste like a quick fix or healthy (don’t mention that word to your family. It’s our little secret.) is this peach crisp. It’s prepared in a skillet and takes about five minutes. Top with ice cream, whipped topping (I use the low fat version), canned whipped cream (a big ol’ tablespoon of that stuff is 30 measly calories and often times, low fat) or eat as is.
Sweet summer peaches – white or yellow flesh – or nectarines are used for this. Yowzer y’all, this is good.
1 tsp. butter
1 large peach, peeled, pitted and thinly sliced
2 tsp. unpacked brown sugar
dash of vanilla
sprinkle of cinnamon and/or nutmeg
1 tbsp. lowfat granola
Melt butter in skillet. Add peach slices; cook, stirring often, until softened, about 2 minutes. Add brown sugar; stir until sugar melts and begins to bubble, about 2 minutes. Scrape peach mixture into a small bowl; top with granola. One Serving. Make as many servings as you need by using the appropriate number of peaches and multiplying ingredients. Use a larger skillet.