All day I've been trying to write a blog post. But so many things came up, requiring my attention, so that I couldn't even sit down to type up a hand written blog post, or even a more complex recipe requiring a long introduction.
On top of that, my 2 year old daughter, Anneliese, has decided that her bed time is after midnight... and 3 out of the past 4 nights has actually gone to sleep after I do! I am not sure how she's functioning on so little sleep, but she is- and seems to have more energy than I do! So right now, though it's really late, she's playing with blocks near my feet, making it quite difficult to write a post that requires any concentration. Actually, she just climbed on my lap and is begging me to sing "Waa waa waa" (The Wheels on the Bus) and doesn't understand that I'm trying to write....
But at the same time, I've been trying hard to keep up the posting rate on the blog, and it's quite hard to do with all that's going on...
However, I have managed to do some cooking lately, great recipes that aren't hard to make, and taste terrific- so I can share those recipes.
This recipe came about because a friend posted on facebook that she was making tomato cobbler. I had never heard of such a thing before, but it sounded intriguing, especially since I had just bought a bunch of cheap tomatoes from the reduced rack. So I googled it, and found some recipes for tomato cobbler- basically tomatoes and spices, topped by biscuit dough. Though most biscuit dough is with gluten and eggs and dairy, I found a biscuit dough recipe that wasn't with those, and ended up mashing up these two recipes, plus making even more changes, to make this great tomato cobbler.
I had one issue with it- I think the ratio of tomatoes to topping wasn't high enough- so next time I make it, I'll probably double the tomato part.
You can make this either with gluten or without- it works both ways.
If you're grain free, you can replace the biscuit topping with a recipe for gluten free biscuits, such as this.
If you have a favorite biscuit recipe, feel free to use that, also, instead of the topping recipe I included.
2 1/2 cups gluten free all purpose flour, or wheat flour or whole wheat flour or spelt or whatever.
1 1/2 cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon lemon juice
2 cups water
3 tablespoons oil (any is fine)
12 large tomatoes
2 tablespoons potato starch
1 1/2 teaspoon salt
1/4 teaspoon pepper (optional)
2 teaspoons garlic powder
1 tablespoon dried basil
1. Slice tomatoes into wedges.
2. Mix with the rest of the filling ingredients. Put in 9x13 pan.
3. Mix the topping ingredients, and distribute relatively evenly over the tomato mixture. Don't cover every last speck, giving a little space here and there for the steam to come out of the tomatoes.
4. Bake for around an hour at 350 degrees, or until it "looks right", the tomatoes look cooked and the biscuit top is solidified.
You can also use the biscuit batter dough to make drop biscuits.
Have you ever heard of a non sweet cobbler made with vegetables? Did you ever have or hear of tomato cobbler before? Does this look like a recipe you'd try? When you have a bunch of tomatoes to use up, what is your go-to recipe?