Tag Archives | blueberries

Blueberry Breakfast Ice Cream

By on June 5, 2012 in Breakfast, Desserts, Recipes

Ice cream for breakfast?  Yes!  If you make it with Greek yogurt, creamy coconut milk, and field fresh blueberries.  I use a combination of honey and corn syrup to sweeten the dish as the invert sugar helps crystals from forming in the ice cream.  If you don’t have an ice cream maker, you can pour the ice cream base in a freezer safe gallon bag.  Place the bag in the freezer and squish it around to break up the ice crystals every 30-45 minutes over 4-5 hours.  The Amaretto helps the ice cream from freezing too hard but if you are serving it to kiddos or do not want to use alcohol, substitute another 1/4 cup corn syrup and 1/8 teaspoon almond flavoring.

1 cup blueberries (about 1/2 a pint)

1/3 cup honey

2/3 cup corn syrup

1/4 cup water

dash of salt

8 ounces Greek yogurt

1 can coconut milk (NOT Coco Lopez)

1/4 cup Amaretto

1 Tablespoon lime juice (about 1/2 of a lime)

 

Combine blueberries, honey, corn syrup, water, and salt in small saucepan.  Boil over medium heat for 3-4 minutes.  Let cool.  In large bowl combine yogurt, coconut milk, amaretto, cooled blueberry syrup, and lime juice.  Pour mixture into ice cream maker following manufactures directions.

 

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Blueberry-Zucchini Bread

By on July 18, 2011 in Breakfast, Desserts

I first came across the idea of blueberry zucchini bread a while back, but many of the recipes out there are surprisingly unhealthy, considering the star ingredients are a fruit and a veggie. So when I went looking for a lightened-up version, I turned to My Baking Addiction. I’ve said before that I don’t do a lot of baking, but when I do, I often visit this site. Her recipes are delicious and her photos are lovely, too (don’t you love the one I showcased above?).

This version of blueberry-zucchini bread was just what I was looking for. Not overly sweet, it only calls for 1 cup of sugar (half white, half brown), and uses half white, half whole wheat flour to add a little extra fiber. It’s a perfect way to use up a bounty of blueberries and zucchini as well as sneak veggies into a snack kids will love, but adults love it smeared with a little butter along with their morning coffee. Well, I do at least. I guess I can’t speak for the whole adult population, but I’m sure many of them would agree with me.

Blueberry-Zucchini Bread (from My Baking Addiction)

2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.

In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.

Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

- Stephanie

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Local Box Meal Plan: July 11-15

By on July 12, 2011 in Central Texas Local Box

Nectarines – Cooper Farm
Blueberries – Berry Best
Basil – Liedeker Farm
Potatoes – Acadian Family Farm
Assorted Peppers – Comanche Creek
Purslane – My Father’s Farm
Juliet Tomatoes – Hillside Farm
Eggplant – Fruitful Hill Farm
Figs – Texas Natural / Cooper Farm

[youtube=http://www.youtube.com/watch?v=c7q4ST-TPDo&w=448&h=252&hd=1]

Nectarine-basil lemonade – A refreshing summer drink.

Fresh fig and blueberry clafoutis – A clafoutis is a a custardy French dessert, and a perfect way to showcase figs and blueberries at their peak.

Eggplant, tomato, and pepper casserole – This recipe includes yummy sausage, adding a bit of heartiness. Use fresh pureed tomatoes instead of canned.

Grilled zucchini salad with purslane and tomato – Purslane has a pleasant lemony flavor. I find it works best raw as an accent in salads such as this.

- Stephanie

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Local Box Meal Plan: July 4-8

By on July 5, 2011 in Central Texas Local Box

Hope everyone had a great holiday! I’ll be enjoying my melons simply cubed and raw, but here are some great recipes for the rest of our ingredients.

Yellow Peaches – Caskey Orchards
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Yukon Potatoes – Tecolote Farm
Eggplant (Assorted) – Fruitful Hill Farm & Animal Farm
Armenian Cucumber – Fruitful Hill Farm
Juliet Tomatoes – Hillside Farm
Summer Peas – Just Peachy Farm
Cantaloupe OR Sugar Baby Watermelon – Massey Farm

Sun-dried Juliet tomatoes – This is a super-interesting recipe for sun-dried tomatoes dried using the heat inside your car, accompanied by a few recipes to use your newly dried tomatoes. If you’re more of a traditionalist, just pop the sliced tomatoes in your oven on its lowest setting for a couple of hours.

Cucumber-tomato salad – Make a simple salad with peeled Armenian cukes, sliced black olives (if you like them), tomatoes, Italian dressing, and salt/pepper.

Orecchiette with caramelized fennel and summer veggies – Orecchiette means “little ears” in Italian and refers to the shape of the pasta. It can be difficult to find (and expensive when you do find it) so sub spiral or wagon wheel pasta if you’d like.

Herbed summer squash and potato torte – From one of my favorites, Smitten Kitchen.

Baked blueberry-peach oatmeal – This calls for canned peaches, but just use sliced fresh ones instead. I wouldn’t bother peeling them, but I don’t mind a little peach fuzz.

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Local Box Meal Plan: June 27-July 1

By on June 29, 2011 in Uncategorized

Sorry about getting this to you a day late!

[youtube=http://www.youtube.com/watch?v=U2Aluow9kN8&w=448&h=252&hd=1]

White Peaches – Cooper Farms 
Blueberries – JB Organic 
Assorted Summer Squash – Gundermann Acres 
Purple Viking Potatoes – Tecolote Farm 
Carrots w/ tops – Gundermann Acres  
Red & Yellow Onion – Gundermann Acres 
Juliette Tomatoes – Hillside Farm 
Garlic Chives – Tecolote Farm 
Summer Peas – Just Peachy Farm 
Garlic – Rim Rock Farm

White peach sangria – What an awesome summer drink. This version uses peach vodka in addition to fresh peaches.

Blueberry buckle – Also called blueberry coffee cake. Alton Brown knows what he’s doing.

Mom’s summer squash – Not my mom, Elise’s mom from Simply Recipes.

Easy crockpot pot roast- Throw some garlic in for extra flavor. With the crockpot, you can cook delicious pot roast in the summer without heating up your kitchen.

Whole wheat couscous with lemon, peas, and chives – Cook your peas before adding them to this light, summery side dish from Bon Appetit.

- Stephanie

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