Wednesday, July 29, 2009

Blueberry Crumb Bars

Don’t you just love blueberry season? If you’ve read my blog even occasionally you know I love brightly colored food. I’m drawn to it like a fly to honey. Early on in my blog surfing days I saw these bars on Smitten Kitchen’s blog. I have no idea why it took me a year to make them, but I’m so glad I finally did. They were every bit as dreamy delicious as I thought they’d be.

I took these into work with a post it note that said “Blueberry Bars in Erin’s Edit Bay”, and they were gone VERY fast. In fact, when my producers came in to view something I’d edited, I think they were disappointed to discover the bars were gone. Note to self: Next time always save treats for people who will approve my work!

Don’t wait as long as I did to make this seasonal treat! You won’t be disappointed.

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Blueberry Crumb Bars

from Smitten Kitchen, originally from All Recipes

Ingredients:

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown.

Monday, July 27, 2009

Grilled Fish Sandwich with Cabbage Slaw


*Whew* for some reason it’s just been a crazy couple weeks for me. With my work schedule I can only cook supper Friday, Saturday, or Sunday. Well, we’ve either been out of town, or really busy on those nights. When I have cooked, it’s been something simple like chicken with a bottled marinade, or a seasoning blend, along with steamed or roasted veggies. Always delicious, but not quite blog-worthy!

So when things called down a bit, I knew I wanted to finally try out a recipe I’d been eying in my most recent issue of Martha Stewart’s Everyday Food. This was a simple, summer meal of grilled fish with slaw on top. I was happy to find a tasty way to incorporate the cabbage I received in my CSA share into a main dish. All the components, including the great wheat rolls I chose, really complimented each other. The Boy isn’t even a big fan of slaw, but he liked the sandwich. I really liked how easy it was to prepare. If you had some leftover slaw from a cookout, this would be even easier to whip up.

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Grilled Fish Sandwich with Cabbage Slaw

adapted from Everyday Food
Makes 4 servings

Ingredients:

4 cups shredded green cabbage (from head cabbage)
Coarse salt and ground pepper
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons mayonnaise
1 tablespoon red-wine vinegar
1/4 teaspoon caraway seed
Vegetable oil, for grilling
4 striped tilapia (or other firm-fleshed fish, such as tuna, bass fillets, or salmon), 4 to 6 ounces each
2 wheat sandwich rolls, halved, and sliced lengthwise

Directions:

In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.

Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.

Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

**Patting the fish dry with paper towels is crucial for preventing it from sticking to the grill. Always use a wide spatula to move the fish (never tongs or a grilling fork) and turn the fillets only once.**

Per Serving: 420 calories; 10.7g fat (2g sat fat); 41.8g protein; 40.7g carbs; 8.5g fiber


Thursday, July 23, 2009

Key Lime Pie Ice Cream


I can’t believe I waited so LONG to give you this recipe! I made this ice cream back in JUNE. I took all these pictures, I ate a bunch of it, I share it with some good friends, and just never got around to posting it. The problem comes back to, my major indecisiveness. I took a TON of pictures, way too many! I couldn’t decide which ones to use, they all were too similar. I kept putting it off. The only reason I kicked myself into gear now is, I have another ice cream recipe to post!

This was the first eggless ice cream I made. And while the flavor was divinely yummy, it was tart and sweet, with the little crunch of graham cracker, it didn’t have the same richness that an egg-based ice cream has (it also doesn’t have as much fat)! I think I prefer the rich texture of an ice cream made with egg yolks, but I still recommend this, as it was a refreshing taste of summer. It’s got all the flavor of key lime pie, in ice cream form. If, like me, you have a hard time locating the key lime juice, check the aisle with the cocktail mixers, as well as the juice aisle. Depending on your grocer, those are the most likely places you’ll find it.


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Key Lime Pie Ice Cream

Ingredients:

1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)

Directions:

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.

Yield 6 servings (3/4 cup)
Calories: 317; Fat: 9.5g (sat 5.3g,mono 2.7g,poly 0.3g); Protein: 8.8g; Carbohydrate: 50.3g; Fiber: 0.1g; Cholesterol: 36mg; Iron: 0.4mg; Sodium: 190mg; Calcium: 275mg



Friday, July 17, 2009

Double Chocolate Brownies

Recently our nephew came to stay the weekend. This only happens once a year because he lives in Orlando. 🙁 I asked him if he wanted to make some cookies, and he suggested brownies! I have a lighter brownie recipe, and a brownie with peanut butter chips in my blog already, but I knew I wanted to try something new. With just a quick look in my Martha Stewart Cookies book, I found the perfect recipe.

These brownies are everything a brownie should be, chocolatey, rich, moist, and delicious. When The Boy got home from work and we offered him a brownie, the first thing he asked was “Is it cakey or fudgey?”. The Boy and I are both fans of the fudgy brownie variation. These aren’t the fudgiest of all brownies but they’re definitely not cakey, they lie in the middle between cakey & fudgy. So if you’re looking to appeal to brownie lovers of all kinds, this is the recipe for you. They are still soft & melt in your mouth, but stand up well. If you don’t have a handy little helper like I did to help whip these up, don’t worry, they are still quick and easy to make!

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Double Chocolate Brownies

Ingredients:

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Directions:

Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.