Thursday, June 1, 2017

Blueberry Cake

Ah, the return of fresh blueberries! We go to pick your own places and buy at least 20 pounds. My kids will eat several pounds in a few minutes before I shoo them away. We freeze many of them to use the rest of the year but we bake several delicious goodies immediately. This cake is one of those lovely things that you must try. However, please go pick fresh berries and don't use those marbles that they call blueberries in the winter months.

Blueberry Cake
9 oz cake flour, approx 2 cups
1 tsp baking powder
1/2 tsp salt
1/2 tsp ginger, ground
2 oz unsalted butter, room temp
5 1/4 oz sugar (approx 3/4 cup)
1 large egg
1/2 cup whole milk
15 oz (approx 3 cups) fresh blueberries
3 1/2 oz sugar (approx 1/2 cup)
1 1/2 oz cake flour, (approx 1/3 cup)
1/2 tsp freshly ground nutmeg
2 oz unsalted butter, chilled and cubed

Spray 9 oz glass baking dish with cooking spray. Mix flour, baking powder, salt and ginger, set aside. In bowl of stand mixer, beat butter and sugar on medium until light and fluffy, about 1 minute. Add egg and beat well .Add 1/3 flour mixture, beat on low speed just until mixed, then add 1/3 of milk and mix well. Repeat alternating additions until all combined. Gently stir in blueberries and pour into prepared dish. In small owl, combine sugar, flour and nutmeg. Add butter and work into the dry ingredients using a fork to combine. Continue until crumb like texture. Sprinkle over top of cake. Bake in middle rack of oven for 35 minutes until golden in color. Cool at least 10 minutes before serving.

Recipe Source: Alton Brown's Good Eats TV show

Wednesday, March 1, 2017

Chicken Caesar Salad Wraps

Soccer season is coming again. We have soccer in the spring and fall here which means dinner on the run. Frequently this means how many different ways can I serve sandwiches? This is my version of a recipe I found on Mel's Kitchen Cafe. Sometimes I even assemble the wraps before the games. Usually however you'll find me with a cooler that contains the pieces, assembling this dinner on the sidelines of a soccer game.

Chicken Caesar  Salad Wraps
3 cups shredded/chopped cooked chicken breasts
2 cups chopped Romaine lettuce (about 1 head)
1/2 cup Cardini's Caesar Dressing
1/4 cup fresh Parmesan cheese, shredded
6 Whole wheat tortillas

Mix shredded chicken with Caesar dressing and Parmesan. Spoon about 1/2 cup of mixture into each tortilla. Add a handful of lettuce to each tortilla. Roll up and serve.

Recipe Source: Mel's Kitchen Cafe. I use bottled Cardini's dressing (prefer the flavor and less work) and just cooked chicken breasts instead of rotisserie.

Wednesday, February 1, 2017

Coconut Curry Chicken Soup

Dearest Jill, I miss cooking with you. Whenever we eat this delicious thai flavored soup, we all think of you and your lovely family and how much we miss hanging out at your house. You are such a good friend, it is horrible that we are separated by thousands of miles now! Love you bunches!

Coconut Curry Chicken Soup

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed
1 package pad thai noodles (wide rice stick noodles)
1 Tbsp oil
1/4 cup thinly sliced shallots
2 tsp red curry paste
1 1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp coriander
2 garlic cloves, minced
6 cups chicken broth
1 13.5 oz can coconut milk
3 cups shredded cooked chicken breast
1/2 cup chopped green onions
2 Tbsp sugar
2 Tbsp fish sauce
1/2 cup chopped fresh cilantro
1/4 tsp  red pepper flakes
7 lime wedges

Bring water to boil. Add spinach and peas, cook for 30 seconds. Remove with slotted spoon to another large bowl. Return water to a boil and add noodles, cook 3 minutes. Drain, and mix noodles with spinach mixture. Heat oil over medium high heat in separate pan. Add shallots and spices through garlic, saute 1 minute, stirring constantly .Add chicken broth and bring to a boil. Add coconut milk and reduce heat. Simmer 5 minutes. Add chicken, onions, sugar, and fish sauce, cook 2 minutes more. Pour chicken mixture over noodle mixture in bowl. Add cilantro and red pepper flakes. Serve with lime wedges.

Monday, January 2, 2017

Grandma's Granola

I'm not a new year dieter. I do set resolutions but they are adjusted year round. I don't believe in dieting though. I believe in healthy eating habits that include delicious treats. However, my mom brought us this granola last year and we love it. Granola is health food right? Well, whether or not you agree, try this recipe, we love it.

Granola
6 cups regular oats
1/2 cup almonds, chopped
1/2 cup pecans
1/2 cup walnuts
1/2 cup sunflower seeds
1/2 bag coconut
1/4 cup chia seeds
1/4 cup cinnamon
1/2 cup brown sugar
4 Tbsp Coconut oil
1/2 cup honey
1/2 tsp salt
1 Tbsp vanilla
1 cup raisins or dried cherries

Preheat oven to 350. Mix oats with nuts, seeds, cinnamon, & coconut. Put on heavy baking sheet and bake for 10-15 minutes, stirring occasionally, until oats are golden and toasted. (About 10 minutes) In a small saucepan over medium heat, combine oil, sugar and honey. Bring to a boil and stir until all melted. Remove from heat and add vanilla. Pour over toasted oats and mix thoroughly. Return to baking sheet and spread out with spatula. Bake until fragrant and golden, 10-13 minutes. Let cool for 2-3 minutes, then break into smaller pieces before totally cool.

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