~Blueberries~

It's July!  It's HHH and the local Blueberry crop tastes delicious!  Our supply of the local sweet juicy Blueberries for the year is now stored in the large freezer downstairs.  It's a tad too warm to use the oven, so my little griddle was put to work.  This AM Blueberry Buttermilk Pancakes tasted delicious!  Below, the third pancake is ready to flip over.     

After my DH & I enjoyed our breakfast the remaining pancakes were cooked.  The photo on my blog masthead gives a wonderful idea as to the quantity of delicious light pancakes (with a small amount of Cinnamon & Nutmeg) one batch yields.  The extras are cooled, packaged and placed in our freezer.

Earlier this summer when I was redesigning my blog, the large plate of Blueberry Buttermilk Pancakes kept coming to mind.  I had to include it.

This afternoon Blueberry Freezer Jam is on the agenda.  Two batches will be made -  each batch made separately.  I like this 24 hour method so much better than preserving the Jam using the method my mom & sister used during my childhood.  No stirring over a hot stove any more.  

Our supply of Blueberries are so juicy and delicious that next week we will probably purchase more to enjoy now and to freeze to enjoy later in the year. 

Are Blueberries one of your favorite fruits?  

Enjoy!
Yummy!

                

Raisin Zucchini Muffins

Summer surely brings a more leisurely pace.  It's also a "Summer of Culture" for my DH & me.  The lawn had been mowed and the perennial gardens looked fine, so on Thursday we drove to Boston to visit the totally awesome Chihuly Through the Looking Glass exhibit at the Museum of Fine Arts Boston.  As we walked down the stairs, the entrance to the galleries containing Dale Chihuly's gorgeous blown glass works of art was so enticing.    

It was a wonderful opportunity to view and to appreciate so many pieces in many different colors, styles, sizes and shapes.  It's a wonderful exhibit on view through August 7!

The next day we were back to our routines.  In the fridge Zucchini waiting to be shredded and used to bake a double batch of moisty delicious light Raisin Zucchini Muffins.  Baking a double batch works so well, because the majority of them are placed in our freezer after they have cooled.  Nothing is better than grazing in the freezer on a HHH summer morning and locating a nutritious light homemade muffin.

The recipe that I use has been adapted from Janet Pierce's Zucchini-Chocolate Chip Muffin recipe.  However, I ignore the chocolate and use Raisins.  Egg Whites and Olive Oil plus a couple other changes are made.  (2 Egg Whites = 1 Whole Egg, when baking.)  This recipe is for 1 batch of 12 moisty yummy muffins.

Raisin Zucchini Muffins - 12 Muffins
Oven Temperature:  350°F

Ingredients:
1 and 1/2 Cups Flour
3/4 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 Egg Whites, slightly beaten
1/2 Cup Olive Oil, for baking & sauteing
1/4 Cup Milk - I use Soy Milk.
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1 Cup shredded Zucchini
3/4 Cup Raisins

Method:

1. Preheat oven to 350°F.
2. Wash 2 small Zucchini in cold water and dry.
3. Shred Zucchini to measure 1 Cup.
4. In a large bowl combine dry ingredients, stir.
5. In small bowl slightly beat Egg Whites.
6. Add Egg Whites to dry ingredients.
7. Add remaining ingredients.
8. Stir until moistened & combined.
9. Divide batter evenly between 12 muffins cups.
10. Bake 28 minutes or until cake tester comes out clean.
11. Remove muffins from pan and cool on cooling rack.

Now, Raisin Zucchini Muffins are located in Freezer Ziploc Bags in our freezer in addition to the tasty treats that we've been enjoying.  Our local produce is now available at roadside stands, so fresh Zucchini will be located in our fridge.  :)  Do you purchase the fresh Zucchini?

Enjoy!
Yummy!

            
                 

Unreal Egg Salad

Every morning this summer a Whip-poor-will's melodious song entertains us while we are eating breakfast.  Listening to this beautiful call is now an AM routine for my DH & me.  Today I listened while adding a few more items onto our grocery list.  One item was Tofu.

After getting our dose of culture at the Met two Sunday's ago, we stopped into the cafeteria to grab a bite to eat.  The Tofu Wraps in the case caught my attention!  For quite a few years tofu was a staple on my grocery list.  During the winter months at lunchtime "Unreal Egg Salad" on Raisin Bread tasted divine.  So, looking into the "wrap/sandwich case" and spying a wrap filled with tofu sounded wonderful.  It was!  This wrap also contained a few Craisins and lettuce.
  
This past week Craisins with Pomegranate Juice was featured at our local Costco.  Now, Craisins are a staple in my pantry and they were on my Costco list.  At that moment I envisioned a Tofu Wrap including about 5 of these Craisins.  Into the cart the package went! 

A package of tortillas are always located on the bottom shelf in my fridge.  This week we will enjoy a Tofu Wrap!  With Craisins!       

Unreal Egg Salad - 2 wraps

Ingredients:
Firm Tofu - about 1" slice Tofu cut into very small pieces
1/4 teaspoon dry Ground Mustard
1/8 teaspoon Paprika
Mayonnaise - desired amount
5-10 Craisins
Lettuce
2 Tortillas

Method:

1. Cut about 1" slice firm Tofu into very small pieces.
2. After placing Tofu pieces in a small bowl, add Ground Mustard and Paprika, stir.
3. Add desired amount of Mayonnaise.
4. Place in center of tortilla, spread.
5. Add 5 Craisins and lettuce.
6. Fold over 3/4" two opposite sides of tortilla.
7. Now starting at one unfolded end roll filled tortilla to opposite end.
8. Enjoy!

Enjoying the Tofu Wrap reminded me how much we always enjoyed Unreal Egg Salad on Raisin Bread.  Definitely needed to be placed on my grocery list.

When making this yummy wrap all of the Tofu is not used at once, so it is stored following these instructions:  

• After opening the Tofu package and taking the desired amount, store the remaining Tofu properly.
• Place in a container that has a lid.  Add cold water to cover Tofu. 
• Place the lid on and store in the fridge. 
• Every day the water is drained and more cold water added to cover the Tofu. 
• Use within 1 week. 

Small chunks of Tofu also taste great in a veggie salad!

Enjoy!
Yummy!

                  

Free FUN FRIDAYS in MA

Earlier today while making the Tortellini Salad for dinner I was reminiscing about our recent visit to the Metropolitan Museum of Art in NYC.  It's wonderful to stop in while visiting our son in the city.  :)  My fam knows all too well that I loose track of time whenever I have the opportunity to learn more and get a bit of culture! 

Learning while having fun!  Summer is a great time to continue to learn about new topics and also investigate a bit more.  For those of you who live in Massachusetts or plan to travel to Massachusetts this summer you may be interested in the opportunities that the Highland Street Foundation is offering -  Free FUN Fridays 2011.  Each Friday this summer, there are a group of interesting places throughout MA to visit - free of charge.  In the brochure each Friday date is listed and color coded with the locations that can be visited without paying an admission.  Click on any specific cultural attraction to learn more about it. 

As I was thinking about the cultural attractions that we have visited in the past that are included on this wonderful list, the tri-colored tortellini were boiling away.  The Springfield Museums and Museum of Fine Arts Boston are two of my faves, just as Tangy Tortellini Salad is always a summertime treat.  A package of frozen Tortellini is a start to this fave salad.  The directions are easy and easy is good!

Tangy Tortellini Salad

Ingredients:

(1) pkg. frozen Tri-colored Tortellini (12 oz.)

Italian Salad Dressing
1/4 Cup Black Olives, cut in half
1/8 teaspoon Garlic Powder
1 Tablespoon chopped Parsley

Method:

1. Prepare Tortellini according to the directions on the package.
2. Drain, rinse with cold water, drain again.
3. Place Tortellini in a bowl.
4. Add about 1/2 Cup Italian Salad Dressing, stir.
5. Add Black Olives, cut in half.
6. Add Garlic Powder & Parsley, stir.
7. Cover and refrigerate for at least 4 hours, stirring once or twice.
8. If needed, add a little more Italian Salad Dressing before serving.

This is a great pasta salad to enjoy along with dinner on a hot summer evening!  And ... a little culture is both fascinating and informative!

Enjoy!
Yummy!

         

Raisin Rice Krispies Bars

The Fourth of July weekend has arrived!!!  Summer is here and it brings carefree days.  Vacation... Staycation... and time to relax and enjoy!  It's the perfect time to make a quick dessert for here or for there- Raisin Rice Krispies Bars!  These yummy treats with raisins have been a fam fave since I first found the basic recipe on the side of a box of that snapping crackling and popping cereal many years ago.  You know how my fam enjoys raisins, so I added 1 cup and always have since!  :)  

I store these bars in my fridge.  Ohh, they usually do not last long!  These scrumptious easy treats are very sticky while making.  For that reason I do a bit of prep work before beginning. 

• My rose colored Pyrex glass baking dish (about 9"x15") is sprayed lightly with PAM and any extra PAM is wiped with a paper towel.  
• The required ingredients are measured and "ready to go".
• After I've finished using my measuring cup, I spread a little PAM or margarine or butter on the bottom with the paper towel.  I use the bottom of the measuring cup to lightly press the mixture in the baking dish.  Nothing will stick. 

Raisin Rice Krispies Bars

Ingredients:
PAM
4 Tablespoons Butter or Margarine
4 Cups Miniature Marshmallows
5 and 1/2 Cups Rice Krispies cereal
1 Cup Raisins

Method:

1. Spray a glass baking dish (about 9"x15") with PAM.
2. In a large pot melt 4 Tablespoons Butter or Margarine over Low Heat.  (I use 6 qt. pot.)
3. Add in 4 Cups Miniature Marshmallows, stirring until melted.
4. Turn off heat.
5. Add in 3 Cups Rice Krispies Cereal and stir.
6. Add in 1 Cup Raisins, stir.
7. Then, add remaining 2 and 1/2 Cups cereal and stir.
8. Place mixture (will be sticky) in baking dish and press lightly.  Cover top of baking dish with Glad Wrap and refrigerate for at least an hour.
9. Cut into bars and place in covered container to store in fridge.

Sometimes we enjoy warming a cold Raisin Rice Krispies Bar (on a small plate) in the microwave for about 10-15 seconds before eating.  Yum!

The rice cereal and the marshmallows were in our grocery cart this week.  Time to take out the large Rose colored Pyrex!

Yummy!
We will Enjoy!

Have a Happy & Safe Fourth of July!!!

  

~Strawberry Season~

It's June!  Our large freezer downstairs has been defrosted and is ready for this summer's bounty!  As of this afternoon the top shelf now has Quart Sized Ziploc Freezer bags each containing 2 cups of sliced Strawberries!

Earlier today a quick trip to Meadowbrook Farm in East Longmeadow resulted in the purchase of 1 large tray (8 quarts) + 2 additional quarts of these luscious berries.  Every year I purchase strawberries at Meadowbrook Farms and prep them for our freezer.  During the frigid winter months in MA, defrosted local delicious strawberries make a wonderful topping for nutritious light Oatmeal Pancakes or on Vanilla + Strawberry ice cream.  I'd never consider buying the tasteless strawberries that are sold in grocery stores when these berries are not in season here in New England. 

This is also a tradition of mine that started in my childhood.  However, then my family would drive out to the strawberry patch and harvest our supply.  The prepping was done after we returned home.  As time went on my DH & I did likewise.  Now, we purchase the fresh strawberries directly from Meadowbrook Farm. 

Strawberries are so easy to prep for freezing.  The tops of these luscious juicy red berries are cut off and then the berries are cleaned:  Double rinse in cold water and drain.  Over the years I've learned that slicing them in half or thirds before freezing results in wonderful shapes when served on ice cream or on pancakes.  

The 2 extra overfilled quarts purchased today are sitting on the bottom shelf of my fridge.  Tomorrow morning 2 batches of Strawberry Freezer Jam will be on my agenda.  The Certo, sugar and lemon juice are ready to go, including the 1 Cup sized Ziploc Containers!  After preparing the Freezer Jam, the containers of jam will sit undisturbed for 24 hours before placing in the freezer.  Whenever jam is needed it's defrosted in the fridge.  You just cannot beat the taste!  :) 

When making Freezer Jam - remember to make 1 batch at a time.  The directions are located inside the Certo box.  Follow the directions exactly.

Do you enjoy storing local produce for future use?  Do you prepare jam or Freezer Jam?

Enjoy!
Yummy!

     

Blueberry Buttermilk Pancakes

Suddenly ... there was only one bag left!  This was a surprise!  Where did the large supply of frozen blueberries go?  This sole bag would be devoured, but what delicious food would be prepared?

Considering that Father's Day is this weekend and my husband's fave pancake choice, it did not take too long to decide what would be on our breakfast table on Sunday.  Planning ahead is always good.  Monday the dark blue berries were placed in the fridge to defrost.  Tuesday's breakfast was a preview - Blueberry Buttermilk Pancakes.  There were many extra tasty light pancakes after breakfast on Tuesday, so each was placed in a sandwich bag and then the stacks went into Gallon sized Ziploc Freezer Bags and into the freezer they went.  :) 

              

The recipe I use is adapted from BURYGOLD's Buttermilk Pancakes II on allrecipes.com.  They are light, absolutely delicious and just the best with the added blueberries.  I use Egg Whites as often as possible when cooking/baking along with Olive Oil.  Low Fat Milk and Low Fat Buttermilk are always in our fridge.  Whenever I'm cooking I take a few steps to my Spice Rack for the Cinnamon & Nutmeg.  :)     

Blueberry Buttermilk Pancakes 

adapted from BURYGOLD's Buttermilk Pancakes II on allrecipes.com 

Ingredients:

3 Cups Flour

3 Tablespoons Sugar

3 teaspoons Baking Powder

1 and 1/2 teaspoons Baking Soda

3/4 teaspoon Salt

1 Whole Egg

4 Egg Whites

3 Cups Low Fat Buttermilk

1/2 Cup Milk - I use 1% Milk.

1/3 Cup Olive Oil - for sauteing & baking

Cinnamon & Nutmeg - a dash from each bottle that's located in my Spice Rack 

Blueberries - fresh or defrosted

Method:

1. Combine all dry ingredients in a large bowl and stir well.
2. In smaller bowl combine Whole Egg and Egg Whites, beat with fork.
3. Add 1 Cup Buttermilk, Milk and Olive Oil to Egg/Egg Whites.  Stir.
4. Pour into dry ingredients.
5. Add remaining 2 Cups Buttermilk and stir with rubber spatula or wooden spoon.
6. Batter will be lumpy.
7. Place about 1/2 cup batter on heated griddle. I make 3 pancakes at a time on my smaller griddle. 
8. Add 8 - 10 Blueberries to the top of each pancake.
9. Turn over when first side is lightly brown and then brown other side.
10. Enjoy!  Yummy! 

*Remember to rinse fresh Blueberries under cold water before using.

This will be a weekend filled with fun!  My special breakfast on Sunday will be heated in our microwave.  :)

Are you making a special breakfast for Sunday?

Wishing the dads in your family ...

Happy Father's Day!!!