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Healthy Mediterranean Cooking at Home

Category Archives: berries

 

I make freezer jams because they are easy to make, don’t need packaged pectin and last a long time in the freezer. The secret ingredient is lemon. Lemon has natural pectin in it, but it needs sugar to gel. I also use a natural sugar substitute because we try not to eat sugary foods and it works just fine in the jam.

Freezer Blueberry Jam

Ingredients

4 cups fresh blueberries
1 cup sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Directions

Mix blueberries, sugar, lemon juice and vanilla in a large saucepan; cook, stirring constantly, over medium heat until thickened and reduced by about half, about 30 minutes. Using a potato masher crush the berries several times during the cooking process. Pour the jam into clean freezer jars. Cool to room temperature. Store the jam in the freezer. When ready to use a jar, place in the refrigerator overnight.

Strawberry Preserves

Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.

Ingredients

1 quart of strawberries
2 1/2 cups granulated sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 long strip of lemon zest

Directions

Fill 4-pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.

Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice, and zest. Stir well.

Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.

Remove the pan from the heat. Empty pint jars and remove the lids from the water.

Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.

Fig Jam

Makes about 2 ½ cups

Ingredients

1 lemon
1 orange
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered

Directions

Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith. Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.

Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking. (If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.

Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.

Blackberry Jam

For 2 1/2 pints

Ingredients

3 pounds ripe blackberries
2 cups sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons lemon juice

Directions

Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a large, wide, heavy-bottomed, non-reactive pot. The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove seeds before proceeding with the recipe. For every two cups of fruit puree, add to the pot one cup of sugar and 1 tablespoon of freshly squeezed lemon juice.

Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.
Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled
When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

Easy Homemade Peach Jam

4 cups

Ingredients

4 cups (1 kg) fresh peaches, pureed
2 cups (400 grams) white sugar or sugar substitute (I use Lakanto Monk Fruit)
3 tablespoons fresh lemon juice

Directions

Using a sharp knife, peel the peaches and remove the pits. Transfer to a food processor and process until smooth. You can do this in batches.
Pour the peach puree in a large and deep pot and add the sugar and one tablespoon of the lemon juice. Bring to a light boil and cook for about 20-25 minutes stirring very frequently. The jam will be ready when it reaches 221 °F/105 °C or when it’s thick enough when dropped onto a cold plate. Add the rest of the lemon juice, stir, and remove the pot from the heat.

Transfer the hot jam into pasteurized jars, making sure not to fill them all the way to the rim. Using thick gloves or a towel, secure the lids, invert the jars upside-down, and let them cool. Refrigerate or freeze.

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Blueberry Breakfast Cake

Ingredients

1 1/4 cups granulated sugar, divided
1/2 cup plus 2 tablespoons room temperature butter, divided
2 eggs
2 1/2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup heavy cream
1/4 cup water
2 cups fresh blueberries
2 teaspoons grated lemon zest, divided
Powdered sugar

Directions

Cream together 1 cup sugar and 1/2 cup butter until light and fluffy in an electric mixer; add eggs, one at a time, mixing well after each addition.

In a separate bowl, combine 2 cups flour, baking powder, and salt. In a large measuring cup combine the cream and water; whisk together.

Add to the flour mixture to the creamed mixture alternately with the cream liquid. Pour the batter into a greased and floured 13 x 9-inch baking pan.
Toss the blueberries in 1/4 cup flour and 1 teaspoon lemon rind. Spoon the berry mixture over the batter.

Combine the remaining ¼ cup sugar, ¼ cup flour and the remaining teaspoon of lemon zest.r; cut in the remaining 2 tablespoons butter with a pastry blender, two knives or your fingers until the mixture resembles coarse crumbs. Sprinkle over the berries.

Bake in preheated 375 degrees F oven for 45 minutes. Cool on a wire rack. Dust the top of the cake with powdered sugar before serving.

Blueberry Scones

Ingredients

3 1/4 cups all-purpose flour, plus more for counter
½ cup packed brown sugar
1 tablespoon. baking powder
1 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 cup fresh blueberries
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup heavy cream, plus more for brushing
Coarse sugar, for sprinkling on the top

Directions

Preheat oven to 400°F and line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and, using a pastry cutter or your hands, cut butter into the flour until the size of peas. Add fruit and toss to coat.
Make a well in the mixture and add the eggs and heavy cream. Mix with your hands until just combined. Turn dough out onto a lightly floured board or counter and pat into an 8″ round. Cut into 8 triangles and place on the prepared baking sheet.

Brush with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, 20 to 22 minutes.
Let cool 5 minutes on the baking sheet, then transfer the scones to a rack to cool completely.


Makes 12 Cakes

Ingredients

For the crust
1 cup finely ground pecans
2 tablespoons brown sugar or brown sugar substitute for baking
3 tablespoons butter melted

For the cheesecake
8 oz mascarpone cheese softened to room temperature
15 oz container whole milk ricotta cheese
1/2 cup granulated sugar or sugar substitute for baking
2 eggs
1/2 teaspoon vanilla extract

For the strawberry topping
1 cup sliced strawberries
½ teaspoon lemon juice
2 teaspoons granulated sugar or sugar substitute for baking

For the blueberry topping
1 cup blueberries
½ teaspoon lemon juice
2 teaspoons granulated sugar or sugar substitute for baking

Directions

Preheat the oven to 325 degrees F.

Place paper cupcake liners into 12 muffin cups. In a small bowl, stir together the crust ingredients. Evenly divide the mixture among the 12 muffin cups, about 1 tablespoon in each. Press the crust mixture firmly into the bottom of each muffin cup. Set aside.

In a large bowl of an electric mixer, beat together the softened mascarpone cheese, ricotta cheese, sugar, eggs, and vanilla until smooth. Using a muffin scoop fill the muffin cups to the top.

Bake for 40 minutes until the cakes are slightly puffed and the mixture looks set.

Allow the mini cakes to cool in the muffin tin completely. As they cool, a small indentation will form in the top of each little cake.

Place the pan with the cakes still in the pan in the refrigerator to chill.
Arrange the mini cakes on a serving platter. Fill the indentations on each little cake with the fruit topping. Fill half of the mini cakes with strawberry topping and the other half with the blueberry topping.

To make the fruit topping:
In one small saucepan place the strawberries, lemon juice, and sugar. Simmer on low for 15 minutes, stirring occasionally. Take off the heat and allow to cool. Pour into a storage container and chill.
Repeat the same process for the blueberry topping.


Blueberry Cobbler

For low carb or gluten-free use almond flour

Filling
4 cups blueberries
1 tablespoon flour or cornstarch or 1/4 tsp xanthan gum (to thicken)
3 tablespoons sugar or sugar substitute
1 tablespoon freshly squeezed lemon juice

Topping
2 tablespoons butter
3/4 cup almond flour
2 tablespoons sugar or sugar substitute
1 teaspoon lemon zest

Directions

In a medium bowl, combine the blueberries, thickener, sugar, and lemon juice and mix well until the blueberries are coated.
Pour the blueberry mixture into a greased 9-inch pie pan.
Melt the butter in the microwave in a glass bowl. Stir in the almond flour, sugar, and lemon zest until a crumbly dough forms.
Using your hands, crumble the dough over the blueberries in pea-sized clumps.
Bake in a 375 degree F oven for 25 minutes until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.

Small-Batch Fresh Blueberry Jam

Two cups of berries will make a half cup of jam.

With this recipe, I was able to fill two pint-sized freezer jelly jars three-fourths of the way to the top. This recipe can be doubled but you will need a longer cooking time.

Ingredients
4 cups fresh blueberries
1 cup sugar or sugar substitute
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Directions

Mix blueberries, sugar, lemon juice and vanilla in a large saucepan; cook, stirring constantly, over medium heat until thickened and reduced by about half, about 30 minutes.

Using a potato masher crush the berries several times during the cooking process.

Pour the jam into clean freezer jars. Store the jam in the freezer.

Blueberry Muffins

Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

Batter
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar or sugar substitute for baking
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping
2/3 cup packed brown sugar or brown sugar substitute for baking
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions

Preheat the oven to 400°F and either butter a 12-15 muffin cup pan or use paper liners.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center, comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.

 


Our blueberry bushes are producing lots of berries this month. I have used them in salads, pancakes, and desserts. Though I would share with you a few breakfast breads, I just made this week to use up some our bounty. There will also be plenty to freeze for the winter months.

Blueberry Bread

You can use any flavoring you like in this bread, It doesn’t have to be lemon.

12 servings

Ingredients

1 ¾ cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 lightly beaten egg
1 cup milk
¼ cup vegetable oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
2 cup fresh blueberries

Topping
2 tablespoons lemon juice
1 tablespoon sugar

Directions

Preheat oven to 350 degrees F. Grease the bottom and sides of an 8×4-inch loaf pan; set aside.

In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in the center of flour mixture; set aside.
In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

Stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While the bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in the pan on a wire rack for 10 minutes. Remove the bread from pan. Cool completely on a wire rack. Wrap and store overnight before serving.

Blueberry Scones

Ingredients

Dough
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup (1 stick) cold butter
1 cup fresh blueberries
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup milk

Topping
2 teaspoons milk
2 tablespoons cinnamon sugar

Directions

Preheat the oven to 425°F.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is uneven and crumbly;.
Stir in the blueberries.

In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened.
Line a baking sheet with parchment. Sprinkle some flour on the parchment.
Scrape the dough onto the floured parchment, and form into a circle about 3/4″ thick.
Brush each circle with milk, and sprinkle with cinnamon sugar.
Using a knife or bench knife slice the circle into 8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

Bake the scones for 20 to 25 minutes, or until they’re golden brown.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.


BBQ Ribs

Rub Mixture Ingredients

1/4 cup sweet paprika
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried onion
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried oregano

Ribs
2 St. Louis-cut or spare rib racks, about 2 lbs
Peach BBQ sauce, recipe below

Directions

Mix all the rub ingredients together and coat the ribs all over with the mixture. Place the ribs in a baking dish, cover the dish with foil and refrigerate overnight.

Preheat the oven to 250°F. Place the foil covered baking dish with the ribs in the oven and roast for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The ribs will finish cooking on the grill.

When the ribs are done baking, heat the grill to medium-high. Oil the grill rack.

Brush the ribs with BBQ sauce and place them on the grill. Grill the ribs, basting with more BBQ sauce and turning occasionally, until they begin to char, about 5 to 6 minutes.

Cut into serving pieces and serve with additional BBQ sauce for dipping.

Georgia Peach Barbecue Sauce

Yields about 4 cups.

Ingredients

4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled

Directions

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.

Reduce the heat and simmer, covered with the lid ajar, for 60-90 minutes until the sauce thickens, stirring occasionally.

Remove the pot from the heat and puree the sauce with an immersion blender.

Return the pan to the heat. With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Cool and then refrigerate the sauce.

Sauce freezes well.

Southwest Biscuits

Ingredients

Biscuit Dough

2 cups unbleached self-rising flour
1/4 cup cold unsalted butter, diced
3/4 cup (6 ounces) cold milk or buttermilk

Filling

2 scallions, minced
1 jalapeno pepper, seeded and diced
1 ½ cups Mexican blend shredded cheese
2 tablespoons butter

Directions

Preheat the oven to 350 degrees F. Butter an 8 inch round baking pan.

Place the flour in a bowl. Work in the butter with a pastry cutter just until the crumbs are the size of large peas.

Add the milk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

Roll the dough into a 12 x 8 inch rectangle.

Sprinkle the dough with the shredded cheese and then with the scallions and jalapeno peppers.

Roll the dough up, jelly roll style, from the 8 inch side into an 8 inch log.

With a sharp knife, cut the biscuits into 1 inch pieces for a total of 8 rolls.

Arrange the rolls in the prepared baking pan. Dot the rolls with butter and place in the oven.

Bake for about 30 minutes until golden brown.

Summer Macaroni Salad

Ingredients

8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 red bell pepper finely diced
1/4 cup chopped scallions
1/4 cup diced bread & butter pickles
1/4 cup minced fresh parsley

Dressing

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper

Directions

Make the dressing by combining the ingredients in a serving bowl and set aside while you cook the macaroni.

Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm.

Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt because the mayonnaise, pasta cooked in salted water and seasonings add enough.

Cover the salad and chill the salad for several hours before serving.

Italian Fried Peppers

Ingredients

6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper

Directions

Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.

Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.

Serve at room temperature.

Tomato Basil Salad

Ingredients

1 pint miniature (Juliet) plum tomatoes or grape tomatoes
½ cup sliced fresh basil
¼ cup Italian vinaigrette
Salt and pepper to taste

Directions

Combine all the ingredients in a serving bowl. Leave at room temperature several hours before serving.

Blueberry Galette

Ingredients

1 lb fresh blueberries (3 cups)
2 tablespoons cornstarch or other pie thickener
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Whipped cream or frozen yogurt, optional

Directions

Put an oven rack in the middle position and preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and 1/2 cup sugar in a large bowl until combined.

Unwrap the pie dough and unfold onto the prepared baking sheet.

Spoon the blueberry mixture onto the center of the dough, leaving a 1 1/2-inch border around the edge.

Fold the edges of dough over 1 inch of the blueberry mixture, pleating the dough as you move around the filling.

Dot the blueberry filling with butter pieces.

Lightly brush the pastry with some of the beaten egg and sprinkle with the remaining teaspoon sugar.

Bake until the blueberry filling is bubbling and the pastry is golden, 25 to 30 minutes.

Cool slightly on the baking sheet on a wire rack. Serve the warm galette with a spoonful of whipped cream or frozen yogurt.


My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.

Grilled Patty Pan Squash

Ingredients

2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese

Directions

Preheat an outdoor grill and brush the grates with oil.

Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,

Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.

They should be tender but cook a minute or two longer, it they are not.

Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.

Summer Potato Salad

Ingredients

1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley

Directions

Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.

Drain and let the potatoes cool until they can be handled without burning your hands.

Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.

Add the onion, celery and pickles. Stir well and add salt and pepper to taste.

Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.

Chill the salad before serving.

Refrigerator Bread and Butter Pickles

2 quart jars with lids ( I use recycled pickle jars)

Ingredients

1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers

Directions

Place the pickling spice in the boiling water. Take the pan off the heat.

After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.

Let the mixture cool to lukewarm.

Then, strain the mixture into a large measuring cup and discard the solids.

Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.

Firmly pack layers of onions and cucumbers into two clean quart jars.

Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.

Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.

Return the jars to an upright position and put them in the refrigerator.

After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.

Oven Baked ”Fried” Green Tomatoes

Ingredients

2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten

Directions

Preheat the oven to 400 degrees F. Oil a cookie sheet.

Place the flour mixed with Cajun seasoning in one shallow dish.

Add the egg to a second dish. Add a tablespoon of water and mix well.

Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.

Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.

Sprinkle the tomato slices evenly with salt and pepper.

Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.

Place the breaded tomatoes on the prepared baking sheet.

Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.

Serve with your favorite sauce.

Italian Frying Peppers

 

Ingredients

6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper

Directions

Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.

Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.

Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.

Blueberry Muffins

I almost always make these blueberry muffins with the farm’s sweet berries.

Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions

Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.

Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.



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