Berry Berry Good – Blueberry Crumb Bars

Blueberry Crumb Bars

Adapted from AllRecipes

My theory is — if you add blueberries to a recipe, you make it healthy!!!  It doesn’t really matter how much sugar or flour you use, since blueberries are a Super Food and rich in antioxidants.  At least that’s my theory and you cannot convince me otherwise.  Therefore, since our family loves blueberries, I love all recipes with blueberries.  This one is so easy to make, even if you are “dough challenged” like me.

• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all purpose flour
• 1 cup (2 sticks)cold unsalted butter cut into cubes
• 1 egg
• 1/4 teaspoon salt
• zest and juice of one lemon
• 4 cups fresh blueberries
• ½ cup white sugar
• 4 teaspoons cornstarch

Preheat oven to 375 degrees. Grease a 13×9 inch baking dish.

In medium bowl, stir together 1 cup sugar, flour and baking powder.

Mix in salt and lemon zest.

Add butter and egg.

With pastry cutter, blend in butter and flour until crumbly

Press half of dough into prepared plan.

In a separate bowl, stir sugar, cornstarch and lemon juice together until well combined.

Gently fold in blueberries.

Sprinkle blueberries over crust.

Crumble remaining dough over the berry layer.

Bake for 45-50 minutes until top is slightly brown.

Cool completely. Refrigerate for a bit before cutting into squares.

These are much better from the fridge than at room temperature.

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Lemon-mania – Lemon Cream Pie

Lemon Cream Pie

Some day when I master (well “master” is a bit too unrealistic) preparing a pie crust, I will have pictures of each step – perfectly “pea” size pieces of dough, perfectly formed disks of dough, perfectly rolled out dough, and beautiful fluted edges.  However, that day has not arrived (and may never arrive).  My crusts are hit or miss.  I have never alluded to the fact that I was a baker, nor do I have that passion for baking that my baking friends have.   One day I am going to concentrate my efforts to really understand and learn about making a pie crust, but in the meantime, I just wanted to make this pie because  #1 it has lemons, #2 it is DELICIOUS and #3 it is so simple (except for the pie crust).  Of course, you can take the easy route and use a graham cracker crust.

• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1/3 cup fresh lemon juice
• 2 egg yolks; slightly beaten
• 4 ounces cream cheese; cubed and softened
• 1 teaspoon grated lemon zest
• 1/2 cup whipping cream for filling
• 1/2 cup whipping cream for topping
• (Lemon for Garnish)

Prepare pie crust and bake. Hopefully it will look better than mine.  Make sure it has cooled completely.

In medium saucepan, combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks.

Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute.

Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth.

Cool to room temperature.

In large bowl, beat 1/2 cup whipping cream until soft peaks form.

Fold into lemon mixture.

Spoon filling mixture evenly into cooled baked shell.

Cover surface with plastic wrap; refrigerate for 6 to 8 hours or overnight.

Spoon or pipe whipped cream over filling.

The crust may not look great, but it was DELICOUS. Store in refrigerator.

8 servings

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Beef Stir Fry with Noodles

Beef/Veggie Zucchini Stir Fry with Udon Noodles

Do you ever have one of those days where everything comes together for dinner?   You’ve selected  the menu, have all the ingredients on hand, and you get home from work and you’re ready to go.  This is not one of those days.  I didn’t have stir fry veggies. I didn’t have Udon noodles.  I almost didn’t have hoisin sauce, but located a jar way back in the refrigerator and it was still good.  So it was time to improvise.  I had zucchini but that was it in the vegetable department – I didn’t even have frozen vegetables.  Oh well, zucchini it is!!  I had to improvise in the Udon noodle department. I didn’t think fussili or penne would be appropriate, but I did find some fettucine which worked out fine.  After coming to grips with my lack of preparation, this dish came together quickly and was delicious. 

• 1 pound Udon noodles
• 2 tablespoons rice wine
• 1 tablespoon hoisin suce
• 1 teaspoon cornstarch
• 12 ounces of flank steak
• 3 tablespoons Tamiri sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons peanut oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• stir fry veggies – any combination

Prepre Udon noodles according to the package.  Rinse with cold water, drain and set aside.

Slice flank steak into 1/4 inch strips.

In a small bowl, combine rice wine, hoisin sauce and cornstarch.  Add beef and toss well to coat.  Marinate for 15-20 minutes.

 

In another bowl, combime tamari, soy sauce and sugar.  Stir well to dissolve sugar.  Place a wok (or large skillet) over high heat and add 1 tablespoon of peanut oil, swirling to coat.  When hot, add garlic, ginger and veggies and cook for 30 seconds to 1 minute.

Add beef and cook for 3-5 minutes until pink. 

Transfer to plate and set aside.

Return the pan to high heat and add remaining 1 tablespoon of peanut oil. Once hot, add noodles and sauce and stir fry for 1 minute. 

Add beef and veggies and stir to heat through.

Serve immediately.

Serves 4

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Chocolate Dipped Macaroons

 Chocolate Dipped Macaroons

I have tried many macaroon recipes over the years, some using condensed milk, some using whole eggs, some using whipped egg whites, and it goes on and on.  However, I always come back to the recipe on the Angel Flake Coconut bag.   It is simple and always comes out delicious.    No need for a mixer and you only use one bowl, so clean up is easy.

• 14 ounces coconut
• 2/3 cups sugar
• 6 tablespoons flour
• 4 egg whites
• 1 teaspoon almond extract
• 4 ounces semi-sweet chocolate

Preheat oven to 325 degrees.

Grease and flour cookie sheet.

Mix coconut, sugar, flour and salt until well blended.

Stir in egg whites and almond extract until combined.

Drop by tablespoons onto greased and floured cookie sheets.

Bake for 20-25 minutes. I find that you need to bake them a little longer, until edges are golden brown.

Immediately remove from cookie sheet to wire racks to cool. Cool completely.

Melt 4 ounces of semi-sweet chocolate in heat resistant bowl over simmering water. Dip cookies and let excess drip off.

Place on waxed paper and let stand at room temperature.

You can always keep some aside without chocolate . . .

But why?

Keep in airtight container at room temperature.

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Baked Chicken Meatballs

Baked Chicken Meatballs

Adapted from Gourmet 

I’m not a fan of ground turkey. I don’t like turkey meatballs, I don’t like turkey meatloaf, I don’t like turkey burgers – I pretty much don’t like ground turkey anything!!  I know people say you can’t tell the difference.  I beg to differ - I have never tried anything with ground turkey that tasted anything remotely like ground beef.   However, when I saw this recipe in Gourmet using ground chicken, it looked so good and I thought I would give it a shot.  I didn’t hold out too much hope – how different could there be between ground turkey and ground chicken?  Apparently, a lot because these turned out terrific – surprisingly flavorful with great consistency – good enough for company!!!

• 3 slices Italian bread – torn into pieces (1 cup)
• 1/3 cup milk
• 3 ounces pancetta – finely chopped
• 1 small onion – finely chopped
• 1 small garlic glove – minced
• 2 tablespoons extra virgin olive oil – divided
• 1 large egg
• 1 pound ground chicken
• 3 tablespoons chopped Italian parsley
• 2 tablespoons tomato paste – divided

Preheat oven to 400 degrees

Soak bread in the milk for about 4 minutes.

Heat 1 tablespoon of oil in a 10 inch skillet. Add pancetta, onion, garlic and ½ teaspoon of pepper and salt and cook for 6-8 minutes until onion is softened. Cool slightly.

 

Squeeze bread to remove excess milk and discard milk. In a large bowl, lightly beat egg, then combine chicken, pancetta mixture, bread, parsley and 1 tablespoon of tomato paste.

Form 12 meatballs and arrange on a sheet pan.

In a small bowl, stir together remaining tomato paste and olive oil.

Brush over meatballs.

Bake in upper third of oven for about 20-25 minutes.

These are incredible on their own, or served with garlic bread or even in a sandwich with melted mozarella on top!! 

You can also form 48 small meatballs and serve as appetizers, inserting a toothpick in each one, but I would cut the cooking time in half (at least).

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Crazy for Cranberries

Date Cranberry Nut Spice Bread

Adapted from Ina Garten

So I get ready to make this “Date Nut Spice Bread” after making sure I had all the ingredients and wouldn’t you know it, I pulled out the “dates” and they were prunes.  Hmm, I wonder how they transformed into prunes?    This wasn’t that first time I grabbed the wrong ingredient at the market in haste.   I considered making it with prunes (for a half a second), but ”Prune Nut Spice Bread” just doesn’t have a good ring to it.  I quickly grabbed the dried cranberries to use as a substitute, and it was PERFECT!!!  Maybe it is better than with dates?   The only way to find out is next time I will make it using dates to compare.  I am partial to the tartness of cranberries so I was happy with the mistake.

• 2 cups coarsely chopped dried cranberries
• 1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 3/4 cup light brown sugar, lightly packed
• 1 extra-large egg
• 1 teaspoon pure vanilla
• 1 tablespoon grated orange zest (2 oranges)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed orange juice
• 3/4 cup coarsely chopped pecans

Cream Cheese spread:

• 6 ounces cream cheese softened
• 1/3 cup granulated sugar
• 1 tablespoon grated orange zest

Preheat the oven to 350 degrees.

Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.

Combine the cranberries and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute.

Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest.

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.  I like to sift dry ingredients on wax paper, because it is easy to add to the mixer.

 

With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined.

By hand, stir in the cranberries with their liquid, and the pecans.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.

Slice the bread . . . and 

and spread with orange cream cheese or serve on the side.

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Weekday Marinara

 Weekday Marinara 

I know there are jarred sauces that are incredible, and I do try them every so often, and the only ones that are incredible are incredibly expensive . . . and there is nothing like a homemade marinara sauce.   I know during the week it seems daunting to make a marinara sauce from scratch, but this is so simple and quick, there is no jarred sauce that can compare. 

• 1 large can San Marzano crushed tomatoes
• 1/4 cup grated onion
• 2 tablespoons unsalted butter
• 1/4 teaspoon dried oregano
• 2 garlic gloves – pressed
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh basil
• salt

Heat butter in medium sauce pan over medium heat.

Add onions, oregano, ½ t salt, cook stirring occasionally until liquid has evaporated and onion is golden brown, about five minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar and increase heat to high and bring to simmer. Lower heat to medium low and simmer until thickened – about 10 minutes.

Off heat, add fresh basil and oil and season with salt and pepper.

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Pork Milanese with Lemon Parmesan Rice

Pork Milanese and Lemon Parmesan Rice

Adapted from Giada de Laurentiis

 

  

Since I use chicken cutlets for many of my recipes because they are so quick and easy, when I saw this recipe, I knew it would be perfect.  It cooks up quickly and it’s a nice change from chicken and the Lemon Parmesan Rice is the perfect side dish!!

• 1 cup Panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 large eggs
• 6 small pork cutlets
• flour for dredging
• salt and pepper
• 2-3 tablespoons unsalted butter
• 2-3 tablespoons olive oil
• lemon wedges

Put a little flour in a shallow bowl.

In another bowl, crush Panko crumbs slightly and stir in cheese.

In a third bowl, lightly beat eggs.

Salt and pepper pork and dredge in flour.  Dip in eggs.

Coat with bread crumbs, pressing to make sure they adhere to cutlets.

Refrigerate for 10 minutes – this is important!!!

Heat butter and oil in large skillet over medium high heat.  Add pork and cook to until golden brown – about 3-4 minutes.

Carefully turn to cook on other side - about 3-4 minutes.

Serve with Lemon Parmesan Rice – recipe below

Lemon Parmesan Rice

• 1 cup Basmati rice
• zest of 1 lemon
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter

Prepare Basmati rice according to directions.

When done, add zest of one lemon and 1 cup Parmesan cheese, and if desired, a bit of unsalted butter.

Serves 3-4

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