Category: Recipes

A very simple yet tasty dinner that we like to make is chockfull of vitamins. I call it Gluten Curry with Vegetables & Rice.

Ingredients

• 4-5 carrots (peeled and sliced)
• 1 onion (diced)
• 2 red potatoes (peeled or unpeeled then diced)
• 1 green pepper (sliced)
• 1 can diced tomatoes
• 1 can Companion Curry Cha’i Pow Yu
• 1 teaspoon oil

1. Clean and cut all the vegetables
2. In a large wok-type pan, add the oil and heat through
3. Add the carrots and potatoes, stir, then heat through until they are about halfway cooked
4. Add the green pepper and onion and stir
5. Allow this mixture to simmer through for about 1/2 hour
6. Add the canned tomatoes and the gluten curry and stir
7. Allow everything to heat through together about another 1/2 hour or when the potatoes are cooked

Enjoy!

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I found a delicious recipe for apple muffins. Moist muffins — yum.

Ingredients

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup milk
• 1 tablespoon lemon juice
• 1 egg
• 4 tablespoons unsalted butter (melted and cooled)
• 1 1/2 cups apples, peeled and diced
• 1/2 cup raisins (I only add 1/4 cup)

• 1/4 cup pecans or walnuts (finely chopped)
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon

Directions

1. Preheat oven to 400
2. Grease a 12-muffin tin
3. Melt butter, dice apples and cut up nuts if you’ll be using them
4. Put raisins in hot water to plump them
5. In a large bowl, add the  milk and the lemon juice. Use a fork to quickly  mix it together and set it aside while mixing the dry ingredients
6. In a medium size bowl, add all the dry ingredients together and mix with a fork
7. Add the melted butter and egg to the milk mixture and whisk it all together
8. Add the dry ingredients to the milk mixture and stir until moistened
9. Add the apple and raisins to the milk mixture and stir
10. Spoon the batter into the muffin tin
11. Combine the topping ingredients in a small bowl and and sprinkle on top of the unbaked muffins
12. Bake muffins about 20 minutes. Using a fork, lightly touch the top of the muffin. If the muffin springs back then the muffins are done.
13. Transfer muffins to a cooling rack right away.

Enjoy!

Recipe found at http://www.food.com/recipe/jim-fobels-apple-muffins-178959

This dish is easy to make. My mother normally makes it with chicken wings but I decided to use the leftover chicken thighs I had in the freezer. I thawed the chicken in cold water in the morning and by 4:00 they were ready to be cooked.

Ingredients

• 6 chicken thighs (skinless or remove the skin)
• 1/4 – 1/2 can of tomato sauce
• 1 package Sazon
• 4 tablespoons Goya Recaito (see below)
• Approximately 1/2 cup of water
• 1 box of mostaccioli (12 or 16 oz)

Directions

1. On medium heat in a large pot, add the tomato sauce, sazon and recaito. Stir well.
2. If the chicken is not skinless, remove the skin from most of the chicken (the less skin, the less fat). If you use small drumsticks or chicken wings, I wouldn’t bother removing the skin.
3. Add the chicken to the pot. Make sure during the first half hour you stir all of the ingredients so that the chicken does not stick to the bottom of the pot.
4. Add 1/2 cup water to the mixture and continue stirring occasionally.
5. Allow the chicken to cook all the way through — about 45 minutes.
6. In a separate pot, cook the mostaccioli according to the package instructions.
7. When the mostaccioli is cooked, drain it and then cool it under cold water so it does not stick.
8. Add the mostaccioli to the chicken mixture slowly and stir until all is mixed together.

 

Note: Sazon and Recaito (or Sofrito) can be purchased at almost any store that has a Spanish section. If you are not able to find it, you can make sofrito from scratch and use that instead. I use the two interchangeably. Click here for the sofrito recipe.

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These muffins are easy to make. Make sure you grease your muffin tin well or use tin liners or the muffins will stick.

Ingredients

• 1/2 cup butter (1 stick unsalted) room temperature
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon zest
• 1 3/4 cup all purpose flour
• 1/4 cup finely ground yellow cornmeal
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup milk
• 2 1/2 cups blueberries (fresh or frozen – thawed if frozen)

1. Preheat oven to 375 degrees
2. Grease a muffin tin or use paper liners
3. In an electric mixer, cream the butter then add the sugar and mix
4. Add the eggs one at a time and beat well
5. Add baking powder and mix well
6. Add vanilla extract and lemon zest. Mix well
7. In another medium sized bowl, combine the flour, cornmeal, salt, cinnamon and stir with a fork
8. Add half of the dry ingredients to the wet ingredients in the electric mixer
9. Add half the milk and stir well
10. Add the remaining dry mixture to the wet mixture and stir well but be careful not to over-mix or the muffins will come out tough
11. Add the remaining milk and stir
12. Fold in the blueberries
13. Spoon the batter into the muffin tin
14. Bake in center of oven until muffins are golden brown and a toothpick inserted in the middle comes out clean — approximately 25-30 minutes.
15. Cool muffins in the pan on a wire rack for 15 minutes then remove them from the tin

Unfortunately, I can’t remember where I saw this recipe as I’ve been using it for quite a few years now.

With four Granny Smith apples sitting around, I just had to make apple pancakes — but not ordinary ones. This is one large baked pancake and is cut into pie-like pieces. It is not too sweet and does not need syrup as it is delicious eaten alone.

Ingredients

• 1/2 stick unsalted butter
• 1 1/4 pounds firm, tart apples (like Granny Smith) peeled, cored, and cut into 1/4-inch-thick slices
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup whole or low-fat milk
• 1/2 cup unbleached all-purpose flour
• 1/4 teaspoon salt

Directions

1. Preheat oven to 425F.
2. Melt butter over medium-high heat in an ovenproof 10-inch skillet.
3. Add apples, granulated sugar, cinnamon and cook, stirring occasionally, until the apples begin to brown and most of the juices have evaporated, 7 minutes or so. Remove skillet from heat.
4. Combine eggs, milk, flour, and salt in a food processor or you can use an electric mixer or hand whisk it until smooth.
5. Spread the browned apples evenly across the bottom of the pan.
6. Pour the batter over the apples.
7. Place the skillet in the oven and bake until the pancake is golden and puffed, 18 to 20 minutes (depending on your oven). At around 15 minutes, check your oven as you don’t want to over-bake your pancake.
8. Remove the pan from the oven and let the pancake rest in the pan for 5 minutes. Cut into wedges, and serve immediately.

This serves 6 people.

Hmmm .. I think I’ll make it for our family reunion in August.

(Note: This recipe originally was in the Mom’s Big Book of Baking, by Lauren Chattman)

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This tried and true blueberry coffeecake from one of my favorite cookbooks tastes great with milk or … coffee.

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 cup whole wheat flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups fresh blueberries
• 1 egg
• 2/3 cup milk
• 7 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon rind

Directions

1. Preheat oven to 375º degrees
2. Grease and flour a 9 inch square baking pan
3. In a large bowl, stir together all the dry ingredients then toss the blueberries in it
4. In a large bowl, beat the egg, add the milk, butter, lemon juice and lemon rind. Stir all together
5. Add the wet ingredients to the dry ones and stir until combined
6. Spread the mixture into the prepared pan
7. Bake 50 minutes or until a wooden pick inserted in the center comes out clean and cake has puffed away from the edges of the pan.

Makes approximately 12 servings.

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I got lazy and decided to buy the crust for the blueberry pie that I made. I just didn’t want to risk having to make the crust over and over again.  The pie came out great.

Ingredients

• Pastry for 9-inch Two-Crust Pie
• 1/2 cup sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 2 tablespoons butter

Directions

1. Heat oven to 425 degrees.
2. Prepare pastry
3. Mix sugar, flour and cinnamon
4. Stir blueberries into #3 mixture
5. Put mixture into pastry-lined pie plate
6. Sprinkle with lemon juice
7. Cut butter in small pieces and dot the mixture with the butter
8. Cover the blueberry mixture with the top crust
9. Slit the top crust
10. Seal the edges with the tines of a fork
11. Cover the edges with a 2-3 inch strip of aluminum foil to prevent the edges from burning (remove the foil during the last 15 minutes of baking)
12. Bake until crust is brown and juice begins to bubble through the slits – about 35 to 45 minutes

Serves 6 people and is approximately 550 calories per serving.

This recipe is from one of my favorite cookbooks – Betty Crocker’s Cookbook.

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I found this recipe for blueberry pancakes on the internet and it does not use buttermilk which is good as I don’t usually have it stocked at home.

Blueberry Pancakes

• 2 eggs, separated
• 1 1/2 cups sifted all purpose flour
• 2 1/4 teaspoon baking powder
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup milk
• 3 tablespoons butter, melted
• 1 cup blueberries, fresh or frozen (thawed if frozen)

Directions

1. In a small bowl, beat egg whites until stiff and set aside
2. In a medium bowl, sift the flour, baking powder, sugar and salt
3. In another small bowl, beat the egg yolks and add the milk and melted butter. Beat together.
4. Stir the egg mixture into the dry ingredients until the batter is smooth
5. Stir in the blueberries
6. Fold in the beaten egg whites
7. Bake on a hot and greased griddle

   

When cooking on the griddle, use a medium-low setting, otherwise the pancakes will cook too quickly on the bottom and won’t be nice and fluffy.

This recipe makes approximately 12 pancakes.

(The recipe was taken from about.com southern food)

I love blueberries! When we lived in Seattle we used to go blueberry picking in the summer. I found a great deal here at the grocery store though – with a coupon, you buy one pint and get 1 pint free. So, I’ve had to freeze some since I keep going back for more.

It looks like I misplaced my blueberry cobbler recipe so I had to search the internet for one and found this one which is really good.

Blueberry Cobbler Ingredients

• Two 12-ounce packages frozen or fresh blueberries
• 1/3 cup plus 4 tablespoons granulated sugar
• 1 1/2 cups plus 2 tablespoons all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 stick (6 ounces) cold unsalted butter, cut into small pieces
• 2/3 cup whole milk
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 375 degrees.
2. Butter an 8x8x2 inch baking dish
3. Mix the blueberries with 1/3 cup sugar and 2 tablespoons flour. Spoon this mixture into the baking dish.
4. In a large bowl, whisk together the remaining 1 1/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet sticky dough. Drop rounded tablespoons of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon sugar on top of the cobbler (I usually leave this step out as it’s usually sweet enough.) Place the baking dish in the middle rack of the oven.
5. Bake for 45 minutes or until the top is golden brown and the fruit filling is bubbling up through the crust.
6. Let the cobbler cool for at least 20 minutes. Serve warm with a scoop of ice cream.

This was delicious!

I found the recipe at EveryDay with Rachael Ray.

This is a vegetarian recipe but can be made with real chicken.

Ingredients

• 2 packages frozen cut broccoli, thawed
• 1 can Fri-Chik, cut in small pieces (or you can use chicken)
• 2 cans cream of mushroom or chicken soup, with 1/2 cup of water
• 1 cup, 8 oz, sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon curry powder
• Mushrooms, sliced
• 1/2 cup sharp grated cheddar cheese
• Bread crumbs (optional)

To Make:

• Put the thawed broccoli in a large casserole dish
• In a large sized pot, add the cream of chicken, sour cream, lemon juice and curry powder and heat all of this through
• Add the fri-chik and it’s liquid to the pot and stir
• Add the mushrooms to the pot and stir
• Pour the sauce that’s in the pot over the broccoli (do not stir)
• Top all with cheddar cheese
• Top all with bread crumbs

Bake at 350 degrees for approximately 30 minutes. Baking times will vary. The sauce should be bubbly.

Enjoy!