Sunday, November 20, 2011
Yummy Blueberry Bran Muffins
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yield: 12 muffins
1-1/2 cups wheat bran
1 cup nonfat milk
1/2 cup applesauce
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1. Preheat oven to 375 degrees F (180 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk. Let stand for 10 minutes.
2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
The Creative Cook
Saturday, September 10, 2011
I know that some of you don't like blueberries but I have a bunch of them still in my freezer. I also have several "bone-in" pork chops. So I decided to make this recipe for dinner. I know that the recipe recommends using boneless pork chops but I just cooked the bone-in ones a bit longer than suggested. It worked out great! Try this recipe. I made it with Giada's Herbed Quinoa recipe that I got from Food Network's website. I also served some zucchini but any side vegetable that you like is fine. My son approved of the pork, the quinoa and the zucchini!
4 boneless center loin pork chops
3 tablespoons olive oil
2 cloves minced garlic
Salt and pepper to season
½ cup white wine or chicken stock
½ tsp thyme
¼ tsp freshly grated nutmeg
2 tablespoons balsamic vinegar
1 cup blueberries, fresh or frozen
1 tbsp brown sugar
3 tablespoons lemon juice
3 tablespoons butter
Season the pork chops with salt and pepper. Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. Hold the pork chops in a warm oven.
Wednesday, July 13, 2011
Tuesday, July 12, 2011
• 2 teaspoons dry active yeast
• 4 tablespoons warm water
• 1/2 cup milk, room temperature
• 1 egg room temperature
• 2 tablespoons sugar
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 1/2 cup cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar
• 3 tablespoons maple syrup
• 1 tablespoon cinnamon
• 2 cups fresh or frozen blueberries
1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.
2. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draft-free place.
4. Preheat oven to 350 F.
5. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.
6. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm.
1. Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSMILESTONES.
Monday, July 11, 2011
¼ cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
¼ cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (8 ounce) salmon steaks
2 tablespoons olive oil
Salt and pepper to taste
Saturday, July 9, 2011
Friday, July 8, 2011
Heat the butter and oil in a large (at least 8-quart) heavy stockpot or Dutch oven over medium-high heat. When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces. Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.
Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan. Add enough water to just cover the chicken. Then add bay leaves, thyme, allspice and rutabaga. Cover, leave the heat at medium-high, bring to a boil. Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes. Add the potatoes and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.
While the stew is cooking, make the dumpling dough. To do this, sift the flour, baking powder, 1 teaspoon salt, baking soda, and nutmeg together into a medium-size bowl. Make a well in the middle and add the egg, melted butter, and buttermilk. Mix them together in the well with a small whisk, a fork or your fingers. Working quickly, incorporate the dry ingredients to make a fairly stiff dough. Fold in the blueberries or raisins.
Adjust the seasoning of the stew and make sure it is boiling merrily, then stir in the peas and parsnips. Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching. Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes. Check them occasionally to be sure they do not overcook and become dry.
To serve mulligan stew, cut through the dumplings with a serving spoon, and ladle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves). Place the dumplings on top; serve immediately.
Yield: 8 servings
Thursday, July 7, 2011
Wednesday, July 6, 2011
Blueberry Potato Salad
Tuesday, July 5, 2011
Total Time: 40 Minutes
¼ cup all-purpose flour
¾ teaspoon salt, divided
½ teaspoon freshly ground pepper
1 pound turkey tenderloin
1 tablespoon extra-virgin olive oil
¼ cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar
1. Preheat oven to 450 degrees F. Whisk flour, ½ teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)
2. Heat oil in a large ovenproof skillet over high heat. Add the turkey, cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.
3. Place the skillet over medium heat. (Take care; the handle will be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining ¼ teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with blueberry pan sauce.
Monday, July 4, 2011
Sunday, July 3, 2011
- 2 cups fresh blueberries, coarsely chopped
- 1 medium shallot, finely chopped
- 1 jalapeno, seeded and minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon salt
- 2 cups chopped fresh blueberries
- 1 cup whole fresh blueberries
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh cilantro
- 2 seeded and minced jalapeño peppers
- 1/3 cup diced red bell pepper
- 1/4 cup chopped onion
- 1/2 teaspoon kosher salt
- Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.
Friday, July 1, 2011
Thursday, June 30, 2011
1 cup Arborio rice
2 T olive oil, roughly
1 medium onion, finely chopped
1/2 lb mushrooms, sliced finely
salt and pepper to taste
1 cup blueberries
3/4 cup dry white wine
4 simmering cups chicken or vegetable broth
1/3 cup freshly grated Parmesan
1 T butter
- Sauté the onion in olive oil until soft, then over high heat Sauté the mushrooms until they start to sweat.
- Add the salt and pepper. Continue stirring until the liquid evaporates.
- Stir in the blueberries and rice. Stir for about 1 minute, then pour in the wine until it evaporates.
- Add the boiling broth a cup or half cup at a time for about 3 1/2 cups.
- Do a taste test at around 20 minutes after the boiling broth phase.
- If passed (the test), remove from the heat, add the butter and cheese and stir it all up. If not, add last half cup of broth and continue to stir until rice is al dente.
- Serve immediately with freshly ground pepper and Parmesan cheese at the table.
Wednesday, June 29, 2011
(by Jessica Stevens)
Wild Blueberry Sauteed Mushrooms
2 cups Mushrooms
¼ cup Wild Blueberries
1/3 cup White Wine
¼ cup Butter
1/3 cup Heavy Cream
Salt and Pepper to Taste
1. Heat frying pan, then add butter, mushrooms and wild blueberries. Saute until soft.
2. Then add salt, pepper and white wine. Saute for 5 min.
3. Then add cream and simmer 5 min more.
4. Place sauteed mushrooms on plate and top with Wild Blueberry Maple Atlantic Salmon
Wild Blueberry Maple Salmon (Served with Wild Blueberry Sauteed Mushrooms)
By Jessica Stevens
2 portions Atlantic Salmon
1 cup Wild Blueberry Maple Syrup
¼ cup Soy Sauce
1-2 pieces candied ginger
1. Mix soy sauce, Wild Blueberry Maple Syrup, and finely chopped ginger.
2. Pour over Salmon portions (or favorite meat) and let sit for 1 hr. Turn first ½ hr.
3. Bake Salmon for 15 min at 350 F.
Tuesday, June 28, 2011
Saturday, June 25, 2011