Blueberries


Here in the deep south Summer means Watermelon.  Every spring we plant a watermelon patch.  Last year the weather was not cooperative. THIS year we made up for it….

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We have given so many watermelon away to friends and family this year that they may be sick of them.  We, however, are not.  Watermelon every day is a great way to survive the heat of summer.  Especially this summer – HEAT DOME!!

Good thing Kayte chose melons for our theme this week in Eating with Ellie.  And good thing Ellie had this recipe for Watermelon Blueberry Pops.  And did I mention it is also Blueberry season?

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The only change I made was to use lemon juice rather than lime juice.  BTW all you need is 3 cups of watermelon so buy a small one and freeze away!

You can find the recipe on page 250 of Ellie’s So Easy or  HERE.

What else is on the Melon Buffet this week? And if you want to join Eating with Ellie the themes are on the side.  Just make one of Ellie’s dishes and post a comment.  We’ll visit!

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Waking up to a warm Blueberry muffin makes a Monday worthwhile. Even though I had to make them myself it was still a great way to start the day.

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You can actually use just one bowl to mix these up and, according to Donna, the variations are endless. Which is probably why I added lemon to my batch.

We usually don’t include the recipe but I made some low-sugar changes.

2½ cups (375g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1/2 cup (220g) caster (superfine) sugar and 1/2 cup Stevia in the Raw (or other blended no calorie sweetener)
½ cup (125ml) vegetable oil
1 egg
½ cup (125ml) milk
1 tsp vanilla extract
1/4 tsp lemon oil
300g fresh or frozen blueberries
granulated sugar, for sprinkling

Preheat oven to 180°C (350°F).
Place the flour, baking powder and sugar in a good sized bowl. Make a well in the middle. Place the oil, egg, milk and vanilla in the well and whisk to combine. Slowly work the liquid into the flour mix until just combined. Add the blueberries and mix to combine. Spoon mixture into a a regular muffin tin using paper baking cups. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

I made a few to test for sweetness and ended up adding about a 1/4 tsp of raw Stevia. That made them just right. If you don’t have raw stevia use a little more of your favorite non-sugar sweetener.

The original recipe is HERE.

This week was Chaya’s turn to choose. And she chose well.

We visit and leave your links at Wednesdays with Donna Hay so hop on over and see what the others thought of the muffins.

I have been in a baking funk. I haven’t felt like doing ANY baking. Which is unusual for me. I LOVE to bake. Even when it’s hot. I bake. Until recently. Thank goodness for SRC because the blog assigned to me was so full of goodies to bake I just HAD to get back into the kitchen. In case you are wondering, SRC is the Secret Recipe Club. Each month we are assigned a blog to cook from and, in Group C, we REVEAL on the third Monday of the month. This month’s assignment was a good one because thanks to Jamie at Our Eating Habits I am out of my baking slump!

I usually pick two or three recipes to feature on the SRC post. Usually savory. But this time I went strickly for baking goodies.

We started out with Jamie’s

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    Blueberry Muffins

This is the first year our Blueberry bushes have yielded enough berries to actually use in something. So exciting to know I will have fresh berries in the freezer.

    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    2 cups all-purpose flour
    1/2 cup Stevia
    2 tsp baking powder
    1/2 tsp salt
    1 cup fresh or frozen blueberries

1. Mix together the milk , oil, and egg. Reserve 1 tbl dry ingredient mix. Add remaining dry ingredients to liguid and stir until just combined. Toss berries with about 1 Tbl flour mixture. Gently fold in blueberries.

2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes. Original Recipe

I added a simple Lemon glaze. Perfect for Breakfast. Snack. Dessert. Blueberries!

Then we were completely out of cookies, so…..

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Chocolate Peanut Butter Oat Cookies

    1/2 cup butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar + 1/2 cup Stevia
    3/4 cup peanut butter
    1/4 cup Eggbeater
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup rolled oats
    1 cup semisweet chocolate chips

1. Beat together the butter, peanut butter, sugars and Stevia.
2. Add Eggbeaters and vanilla, beat together again.
3. Add flours, baking soda, and salt, mix until just comes together.
4. Beat in chocolate chips and oats.
5. Bake for 8 minutes at 375 degrees, transfer to cooling rack. Original Recipe

The cookies didn’t last long. Between the Peanut Butter and the Oatmeal in the cookies they made for one perfect cookie.

The Man eats sandwiches most days for lunch so I bake bread every week. This week I used Jamie’s recipe for

    French Style Baguettes

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Jamie’s recipe made 2 large baguettes but I made 4 by cutting the dough into smaller pieces. I also subbed out some Whole Wheat for some of the flour. These were good and made great sandwiches. Just the right amount of ‘chew’ with the WWF. So much better than ANY store bought bread. You can find the recipe HERE!

So I am out of my Baking Funk. Spending the day with Jamie in the Kitchen was just the therepy I needed. Of course with all the other recipes I pinned there will be more days spent in the kitchen with Jamie.

Discovering new foodie blogs through SRC is always good for one’s baking psyche. Check out the other discoveries from the SRC members below.


Debbie does DELICIOUS!!!

    In more ways than I can count!

And lucky for me she was my assignment for June’s Secred Recipe Club.
For once I did not have any trouble picking a recipe. I WANT to do ALL of them!! But since I only had two weeks and there are TONS of delicious, healthy recipes on Deb’s site, I had to settle for two, or maybe three…

Before we start with the Recipes…Debbie of Debbie does Dinner is a mom and home cook who decided that dieting was the pits unless you had good tasting food. She has adapted and developed tons of recipes that are healthy, delicious, and lower in calorie. Thanks, Debbie. These are just what I needed.


Okay, now for the food!! Breakfast: A Breakfast Smoothie to be exact. With lots of fruit and dairy and SPINACH!! Yeah, I know what some of you are thinking. SPINACH? In a smoothie? But it totally works. AND it means more fiber and protein. Yep!

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All those beautiful healthy colors!!

    10 strawberries
    1 banana
    1 handful of blueberries (or blackberries)
    6 oz. low fat plain yogurt
    1/4 cup low fat milk
    1 big handful of baby spinach

Put all of the ingredients into a blender and mix until you reach desired texture. If you want it cold and icier, freeze the fruit before putting in the blender. {I used all frozen fruit.}
While I make smoothies quite often I have never put spinach in one. There were lots of little pieces of green, red, and blue from the spinach and berries. Great start for the day. {Original Recipe}

And Dinner meant QUINOA. Debbie has several quinoa recipes on the site. If I had had some Sun-dried tomatoes I would have made this one but the Mexican Quinoa was awesome.

P1040409Mexican Quinoa

    1 medium onion, chopped
    3 cloves garlic, minced
    1/2 cup yellow corn
    2 tsp. cumin
    2 tsp dried cilantro
    2 cups quinoa, rinsed
    3 cups veggie broth
    1 can diced tomatoes
    1 tsp. oregano
    Salt and pepper

Boil the onion in about 1/4 cup of veggie broth in a large saucepan.
When it is soft add the garlic, cumin and chili powder and cook for about a minute. Add the quinoa, broth, diced tomatoes, corn, oregano, salt and pepper.
Bring to a boil then reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

Lots of wonderful flavors in this one. The only change was to add some corn and put some dried cilantro IN the saucepan with the other ingredients. It was a tasty side. For lunch the next day I added some diced roasted chicken. YUMYY!

And Dessert! Of Course!

And lucky for us she had a cheese cake recipe. Lucky because that is our favorite dessert. And then, even better, it had PEANUT BUTTER and CHOCOLATE!!

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Chocolate Peanut Butter Cheesecake

    Filling:
    2 (8 oz) bars cream cheese {Lower cal with fat-free}
    3 eggs
    3 egg yolks {I used Egg Beaters}
    1 cup Splenda
    1/2 cup fat free sour cream
    1 cup creamy peanut butter

    Topping:1 cup fat free sour cream
    1 cup milk chocolate chips
    2 tbsp. light brown sugar

DUMP all the ingredients into a food processor. Process until it becomes a silky smooth mixture.
Pour the filling into a springform pan (9″ or 8″) and bake for 1 hour to 1 hour 5 minutes.
Remove the pan from the the oven and place it aside allowing it to cool just a bit.
Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes.
Cool cheesecake completely before eating. The chocolate topping will harden in the fridge.
Debbie’s original cheese cake had a crust but I made mine crustless. {Original Recipe}

I have so many of Debbie’s recipes pinned. It was hard to pick and I still have to try:

Just to name a few.


So hop (Get it – Blog HOP) on over to Debbie’s blog and try some of her DELICIOUS! recipes.


Muffins are always a hit. Especially Blueberry Muffins. I do love a good blueberry muffin. Now add in some oats and some yogurt and you have a muffin that is hard to pass by and not eat one {- or two – or more……}Blueberry Oat Yogurt Muffins and that is what you get with Donna’s muffins. I changed the recipe just a little so I could actually enjoy them. I subbed out some whole wheat flour and used Stevia instead of sugar. My other changes are listed below.

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    1 cup self-raising (self-rising) flour, sifted
    1 cup Whole Wheat Flour, sifted
    ⅔ cup Stevia
    1 egg, lightly beaten
    1/2 cup Eggbeaters.
    ¾ cup applesauce, unsweetened
    ½ cup low fat regular yoghurt
    1 teaspoon vanilla extract
    ⅓ cup rolled oats, plus extra, for sprinkling
    1 cup fresh blueberries {Briefly shake in some flour to prevent from ‘sinking’}
    Turbinado sugar for sprinkling

Preheat oven to 350°F. Mix together the flour, sugar, egg, oil, yoghurt and vanilla until they are just well mixed. Gently fold in the oats and blueberries. Pour the mix into a regular muffin pan. Sprinkle with extra oats and sugar. Bake for 25–30 minutes or until golden and a knife or skewer comes out clean. Place muffins on a wire rack and allow to cool. Makes 12. {Original recipe}

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These were quite good. Not real sweet but chewing and filling. If my blueberries had been sweeter they would have been even better. These were my pick for Wednesdays with Donna Hay.

Check the muffins made by

BTW the reason I changed up the recipe is because Doc Amy told me my Triglycerides are WAY too high and since I want to live to a ripe old age….
Any way, here’s the count per muffin {ABOUT}

    108 calories
    18 gm cholesterol
    1 gm fat
    2 gm fiber
    4 gm protein
    61 gm sodium
    3 gm sugar

I know what you are thinking. I am really really late with my SRC post. But I’m not. Honest. I changed groups and now I am with Group C. It’s a whole new world with lots of delicious blogs and new friends to make. So, you see, I am not late!

And I am starting with a blogger who had more than 500, YES, 500, recipes to choose from. Egad! It was a hard thing to just pick a couple I knew I could do before leaving town and then starting back to work. This time I chose all SIDE dishes from my August assignment – Kate is Cooking. Kate is in Indiana with her mate and sous chef, Connie, and has been blogging since 2009. So many many good recipes to choose from. And usually a good story to go along with them. Auto wrecks, parties, travels.

I am trying to finish up some dishes I had leftover so I had my main dishes picked out (not wanting to cook this month and have leftovers) but I didn’t have any good sides to go with them – until I started browsing thru’ Kate’s site.

I started with

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    Goat Cheese Mashed Potatoes

which matched up beautifully with some brisket. It is a very simple dish to put together.

    3 large baking potatoes
    1-2 T butter
    Big spoonful goat cheese {I used Garlic and Herb from our local goat dairy.}
    1 T chives, chopped
    fresh ground pepper
    a sprinkle of salt

Do not peel the potatoes. {I peeled half of them.} Dice them and cook them until they’re tender. Drain and stir in the butter, goat cheese, chives and pepper. Smash them with a fork.

Told you it was easy!


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What’s the old saying – less is more? In this dish that is completely true. And this was so simple I cannot believe I didn’t think of it!

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Pasta! Specifically Garlic Spaghetti. Melt some butter, add a little olive oil and toss in some finely chopped garlic. Let the oil infuse for a few minutes then toss with the pasta. Add some salt and garlic powder. {If you ckeck out Kate’s recipe you can see I made mine a little differently.} Sprinkle with chopped parsley and Parm cheese. Notice there are no measurements. Kate didn’t have any either. She said just go with it. So I did. While she used it as a meal with a salad I used it as a side with some chicken. And since I had lots of garlic in the chicken it was perfect. AND! It was so good.

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Okay, one more. I couldn’t resist another simple side.

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    Individual Potato Gratins

Yeah, I know, that’s THREE picks from Kate’s many many dishes, but they were all just so simple and you always need sides for your meal, right?

Instead of using a large dish and layering TONS of potatoes all you need is one muffin tin and a few potatoes. Especially good when you are cooking for two. Here is her list of ingredients and my changes.

    “B” sized red potatoes {I used small russets.}
    salt
    freshly ground pepper
    garlic powder
    finely shredded romano or parmesan cheese {I used gruyere.}
    cream

Now for the easy part. Slice the potatoes into thin pieces. Layer the ingredients into the muffin pan – two potato slices then salt/pepper/garlic powder. Two more slices with seasonings and about 1Tbl shredded cheese. REPEAT! Ending with just salt and pepper on top. Pour 1 Tbl of cream over each gratin Bake at 400 for 30-35 minutes. {Mine were done in about 25 min.}

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These were just the right size and you can make as many or as few as you need. Ideal for us.

Okay. That was it. Well for the sides anyway. I couldn’t resist just one one…

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I HAD to, we needed them for something delicious and ‘handy’ for the road. BTW, Kate, Hubs says this is the best Blueberry Muffin I have made! The recipe is HERE along with another good story.

NOW, about those other 16 recipes I have pinned…..

You really need to go visit Kate

And while you are doing that check out the other bloggers in Group C and enjoy their dishes as well.

Better yet, join The Secret Recipe Club and join in the fun every month!!

We have one blueberry bush. Just one. It is self pollinating and yields enough blueberries to make a few muffins, or a pie, or just to eat {if I can beat the dog to them! He eats them off the bush!!??}. This is the first year we have had the bush and I was excited to harvest the berries. I had enough berries to make the FFWD galette and a small batch of muffins.

bluemuff

    1 3/4 cups AP flour
    1/4 cup cornmeal
    2/3 cup sugar
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 teaspoon kosher salt
    2 cups blueberries {I used fresh}
    1/2 cup (1 stick) unsalted butter, melted and cooled
    2 large eggs, at room temperature
    1 cup plain low-fat yogurt or sour cream
    2 teaspoons vanilla extract

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
Place the flour, cornmeal, sugar, baking powder, baking soda, and salt in a small mixing bowl and mix well. Add the berries and gently toss until they are coated with the mixture.
Place the butter, eggs, yogurt, and vanilla in a large bowl and whisk well. Add the flour mixture by hand and stir until just combined. (Do not overmix.)
Fill each cup almost to the top. Transfer the muffin pan to the oven and bake until golden, 22 to 24 minutes. Cool 5 minutes, and then place on a wire rack to cool. 12 muffins.

This is the first recipe I have seen with cornmeal in the mix. I like the texture it gave.


The muffins were full of flavor and lots of blueberries. They were also quick to put together.
{Recipe adapted from The Quilter’s Kitchen by Jennifer Chiaverini}

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