Thursday, July 16, 2015
If you are a blueberry fan and enjoy the smell (and taste) of fresh baked bread, give this recipe a try... and include your munchkin if he/she is interested in helping out. It's a simple recipe and they will be so proud to measure, pour and stir!
6 tbsp butter, melted & slightly cooled
½ cup milk
2 cups unbleached, all-purpose flour¾ cup sugar + 1 tsp, divided
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries
Preheat oven to 350°.
Whisk butter, egg and milk in a mixing bowl.
In a separate bowl, mix dry ingredients together (except the 1 tsp sugar). Slowly pour into wet ingredients and mix until all combined.
Stir in blueberries, being careful not to break them. Pour into greased loaf pan and sprinkle remaining tsp of sugar on top. Cook for 50-60 minutes, or until toothpick inserted comes out clean and top is golden brown.
Wednesday, July 1, 2015
Ingredients for pasta
½ box whole grain penne pasta
1 medium summer squash, thinly sliced
1 medium hothouse cucumber, thinly sliced
½ cup red onion, thinly sliced
½ pint cherry tomatoes, halved
1 green pepper, thinly sliced
Ingredients for vinaigrette
2 small garlic cloves, minced
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Juice from half a lemon
1 tbsp Dijon mustard
1 tsp each dried oregano & parsley
½ tsp each salt & pepper
Dash of red pepper flakes
Cook pasta according to package. Rinse, drain and set aside.
While pasta is cooling, mix vinaigrette ingredients in a mason jar and shake up (you can also mix in bowl and stir but I enjoy the shake method).
Mix pasta, veggies & vinaigrette together in a large mixing bowl. Let set in refrigerator for at least an hour before eating (the longer the better it tastes), stir once more and pour into a serving bowl.
Vinaigrette recipe adapted from Budget Bytes.