We’ve had this wild blueberry sauce frequently over the last few months, spooning it over pancakes, waffles, and toast. It’s bursting with citrus (orange and lemon) and not syrup-y sweet. Just a touch of brown sugar cuts the tartness. (You’d probably want a sweeter sauce if you’re topping a cheesecake or other dessert.) It’s quick to make and keeps well in the fridge for over a week. And since it uses frozen blueberries (you can find the wild ones at Trader Joes or Whole Foods), it can be affordably made all year long!
*The puff pancake in the photo was good… but not “the one”. I’m still searching for the perfect puff pancake recipe. I’ll be sure to share it as soon as it’s found…
Citrus and Wild Blueberry Sauce
INGREDIENTS
2 cups frozen wild blueberries
1/2 cup orange juice (freshly squeezed is best)
2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1/2 tsp. orange zest
1/4 tsp. ground cinnamon
1/4 cup water
4 tsp. cornstarch
2 Tbsp. dark brown sugar
DIRECTIONS
1. Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon and orange zests and cinnamon; reduce the heat to low.
2. In a small bowl, whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture and the brown sugar to the blueberries and stir until thickened, several minutes. Remove from the heat and let rest 10 minutes before serving.
Here’s that promised biscuit recipe. I’ve made biscuits with whole wheat in the past and while they were edible (anything embedded with ample butter usually is), they didn’t have the fluffy-flaky texture I desired. And then I came across a recipe that suggested I pull out my rolling pin and take that biscuit dough and roll, layer, and repeat. Quickly (so the butter doesn’t have time to warm) and gently (because an overworked biscuit turns tough). And it worked! These biscuits are half whole wheat and rise high and flake apart in satisfying little layers. I put them on top of a pot pie. And then pulled off the top layer or two and ate them with butter and jam. Yum.
Flaky Whole Wheat Biscuits
INGREDIENTS
1 cup white whole wheat flour
1 cup all-purpose flour + extra for kneading
1 Tbsp. baking powder
1/2 tsp. baking soda
2 tsp. sugar
1/2 tsp. salt
6 Tbsp. cold unsalted butter, diced
1 cup cold milk or buttermilk
DIRECTIONS
1. Preheat oven to 450 F.
2. In a large bowl, whisk to combine flours, baking powder, baking soda, sugar, and salt. Cut in butter with a pastry blender until only fine crumbles (pea size) remain. Add the milk (or buttermilk) and stir until just moistened throughout.
3. Turn dough onto a well floured surface. Dust with flour and knead several times (the dough will still be sticky). Add some more flour to the countertop and flour a rolling pin. Roll dough out into a large rectangle and the fold in half or thirds. Repeat 2-3 times, dusting with more flour as necessary to prevent sticking. Roll the dough into a 3/4-inch thick rectangle. Use a round biscuit or cookie cutter to cut into circles or simply slice into rustic squares with a knife.
4. Place biscuits on an ungreased cookie sheet or pan. Bake in preheated oven for 12-14 minutes, until golden brown. Serve immediately.
My gym shares a parking garage with Whole Foods. The elevator (I’m not about to lug an 18 lb. baby + 10 lb. diaper bag + groceries down and up all those stairs) deposits you in the Whole Foods lobby (which you then have to exit and cross the street to access the gym and return through on your way back). I’m suspicious that the two have teamed up to keep each other in business. If the intense aroma of baked goods wafting through the parking deck doesn’t prevent you from reaching the gym in the first place, you’ll surely succumb when you’re ravenous post-workout. I can’t decide if this situation is perfectly convenient or entirely hazardous- for my budget and my body. I love being able to pick up a few groceries without making an extra trip. But I can always find a reason to go in and end up with a few more goodies than intended. I might be able to resist the cookies, but I usually come out with a loaf or two of bread and a new variety of cheese or a roll of sushi.
One day, being particularly hungry, I grabbed a slice of sweet potato spinach lasagna to take home for lunch. It looked and sounded delicious- two favorite vegetables layered with pasta and bubbling cheese. And then I took my first bite to realize that this was no normal lasagna. A quick inspection of the ingredients list revealed that it was in fact vegan. Layers of tofu replaced the pasta and cheese and what I thought was little flecks of Parmesan on top was nutritional yeast. (The vegetables did turn out to be real.) I still ate it. And it wasn’t completely disgusting- just extremely disappointing for a cheese-loving girl like me. (And hopefully really good for me.)
And then there was the day I picked up a slice of this pizza. Quite the opposite experience. Aside from a mediocre crust, I was wowed. There was a generous layer of basil pesto and chopped roasted vegetables topped with genuine melted mozzarella. Mmmmhhh. I knew at once I’d be recreating it at home. And so here it is.
I roasted a combination of bell peppers, summer squash, eggplant, mushrooms and onion. And had a pile of leftover vegetables which I’ve been adding to sandwiches, omelets, and quesadillas throughout the week (so clearly not a problem). I purchased a container of pesto at the store, but homemade would be even better. For half of the pizza I combined the mozzarella with Parmesan and on the other half I added goat cheese. Both were excellent so no recommendation there. I didn’t provide exact amounts in the ingredients because I didn’t measure anything. The more veggies and cheese the better, I say.
Pesto and Roasted Vegetable Pizza
INGREDIENTS
1 recipe pizza dough
combination of roasting vegetables, diced (I used red and yellow bell peppers, yellow squash and zucchini, eggplant, cremini mushrooms, red onion)
olive oil
kosher salt and freshly ground black pepper
~ 2 cups mozzarella, grated
freshly grated Parmesan or goat cheese, crumbled
pesto (jarred or homemade– I used half of a 7 oz. container)
2. Meanwhile (or ahead of time), to roast vegetables preheat oven to 400 F. Line a large rimmed baking sheet (or two baking sheets if you have a lot of vegetables) with aluminum foil and coat with cooking spray. Drizzle the vegetables with olive oil and toss to coat. Sprinkle with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 25-35 minutes, turning occasionally, until golden and tender.
3. Preheat oven and pizza stone to 450 F.
4. Top prepared crust with a thin layer of pesto, the roasted vegetables, mozzarella and Parmesan (or goat cheese).
5. Place on pizza stone and bake for 8-10 minutes, or until the crust is puffed and golden and the cheese is bubbling.
Since I received a cast iron skillet for Christmas, I’ve been on the search for ways to utilize it. (It’s a shame I’ve never cooked with one before.) This salmon was the first recipe I tried and it was spectacular. The bottom (skin-side) gets seared on the stove and crisp in the oven. The panko coating is crunchy and fresh and flavorful (thanks to a little lemon and parsley). And the salmon in the middle practically melts in your mouth. Perfection.
Panko Crusted Salmon
INGREDIENTS
2/3 cup panko (Japanese dried breadcrumbs)
2 Tbsp. fresh parsley, minced
1 tsp. lemon zest
kosher salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
4 (6-8 oz.) salmon fillets, skin on
2 Tbsp. Dijon mustard
2 Tbsp. canola oil
lemon wedges, for serving
DIRECTIONS
1. Preheat oven to 425 F. 2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. 3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. 3. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. 4. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Serves 4.
I love this slaw. The addition of red pepper, cilantro, and jalapeno give it a southwest flair and a bit of heat. I could eat it with anything. It’s fantastic with tacos, of course. But pairs just as well with burgers or barbecue (pulled chicken or pork, ribs, etc.) or eggs for breakfast (especially since it tastes even better the next morning). One of my best friends has been making it for years (always a hit at get-togethers) and I finally got around to “borrowing” and sharing her recipe. I added a little mayonnaise to make it a creamier and a pinch of cumin for kick.
Spicy Southwest Slaw
INGREDIENTS
3 cups shredded green (or a mixture of red and green) cabbage
1 large carrot, peeled and shredded
1 medium red bell pepper, seeded and finely diced
1/2 small red onion, finely diced
1 jalapeno pepper, seeded and minced (more or less to taste)
3 Tbsp. fresh cilantro, chopped
1/4 cup canola oil
2 Tbsp. mayonnaise
3 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. ground cumin (optional, but recommended)
1/4 tsp. cayenne pepper (more or less to taste)
salt and freshly ground black pepper, to taste
DIRECTIONS
1. In a large bowl, toss to combine the cabbage, carrot, bell pepper, onion, jalapeno, and cilantro. In a small bowl, whisk to combine the oil, mayonnaise, vinegar, sugar, cumin, and cayenne. Pour over the cabbage mixture and toss to coat. Season to taste with salt and freshly ground black pepper. Refrigerate at least 1 hour before serving.
Serves 6.
(courtesy of Chelsey Sanford, adapted from All Recipes)
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