Thursday, July 16, 2015

Fresh Blueberry Bread

Blueberries are one of my toddler's favorite things to snack on...he also loves to help me in the kitchen so I try and include him as often as I can. So, when you have blueberries from the Farmer's Market that you need to use you invite that cutie in to help make fresh blueberry bread (and hope he doesn't eat all of the main ingredient before you get it finished)! Watching him help in the kitchen and "sneak" bites of the ingredients is seriously one of the cutest things I've ever seen, though. I know, I'm biased. : )

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!

Ingredients
6 tbsp butter, melted & slightly cooled
1 egg

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°.

Step One
Whisk butter, egg and milk in a mixing bowl.

Step Two
In a separate bowl, mix dry ingredients together (except the 1 tsp sugar). Slowly pour into wet ingredients and mix until all combined.

Step Three
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.

Enjoy, y'all!

Photobucket

Wednesday, July 1, 2015

Whole Grain Vegetable Pasta Salad

Pasta salad is a summer side dish go-to! In an effort to up my intake of whole grains and veggies but not cut back on flavor I made this Whole Grain Vegetable Pasta Salad. The summer veggies were just what I had on hand from the farmer's market so no worries if you don't have this exact ingredient list...the idea is to use what you have and in the amounts you like...I promise you can't go wrong!


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


Step One

Cook pasta according to package. Rinse, drain and set aside.

Step Two
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).

Step Three
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.

Enjoy, y'all!



Vinaigrette recipe adapted from Budget Bytes.


 Photobucket