One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty. They are that good.
Have you ever tried roasted blueberries or any berry for that matter? It takes them to a whole other level.
I sprinkled mine with some lemon sugar before roasting them off.
Preheat the oven the 325 degrees. Grease a 9x13 baking dish.
Mix together flour, baking powder, baking soda, and salt in a medium sized bowl. In another bowl mix together buttermilk, lemon juice, and vanilla.
In a stand mixer mix together the sugar and lemon zest until fragrant. Remove ¼ cup of lemon sugar and set aside.
Add the butter to the stand mixer and beat until very light and fluffy. About 2-3 minutes. Add the eggs and egg yolk, one at time, incorporating well after each addition. Then add in half the flour mixture, followed by the buttermilk mixture, then the rest of the flour mixture. Mix until it is smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes.
While the cake is cooling, mix together the glaze ingredients and pour over the cake. Sprinkle with the reserved lemon sugar. Let cool completely.
So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!
So you better make this soup before it gets too warm! It’s so good!
Plus, its made in the slow cooker! And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class. No, we won’t mention that.
This soup is so good and good for your too. Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store. They have tons of great vitamins and are overall a great vegetable. You will love this stew. It fills you up and it is on the low in calories to boot! It’s a win win all around.
Sweet Potato and Lentil Stew So good and good for you too!
1 large sweet potato (or yam) peeled and diced into ½ inch cubes
3 medium carrots, peeled and diced into ½ inch cubes
3 celery stalks, cut into ½ inch slices
2 leeks, halved lengthwise and cut into ½ inch pieces
¾ cup dried lentils, any color
1 4 inch piece of ginger, peeled and finely grated
1 teaspoon curry powder
1 tablespoon butter
2 cloves garlic, grated
juice of one lemon
½ cup cilantro, chopped
Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker. Add 6 cups of water, and cook on low for 8 hours.
After 8 hours, stir the soup with whisk, to make a thick puree. You can add some water if its too thick.
Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step. I have and the soup doesn't have very much flavor.)
Stir in the lemon juice and cilantro. Salt to taste.
These recipe really hit the spot! It is so good and good for you too!
Farro is really a great grain to know what to do with. In 1 cup of the stuff there is 8 grams of fiber. Plus, it is a complex carb that breaks down slowly in your body keeping your energy levels stable.
Bulgur is also a great whole grain to try if you haven’t already. It is richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients.
Bulgur and Farro together is a win win!
Plus if you get this 10 minute Farro and Bulgur from Trader Joe’s it is a fifteen minute meal! It comes together so quickly and everyone will love it.
The nuttiness of the farro and bulgur compliment each other very well. Now I used a half of a bag (4 oz) of each grain, but feel free to use a whole bag of each one instead of both of them together.
The shrimp is a sauteed quickly and then the arugula is added with the farro and bulgur and then dressed simply with a lemon vinaigrette. It really doesn’t get much better than this!
4 oz farro, cooked according to package directions
4 oz bulgur, cooked according to package directions
1 lb shrimp
7 oz arugula
Whisk together the extra virgin olive oil. lemon juice and zest, garlic, salt and pepper. Set dressing aside.
In a large saute pan (that has a lid) add ½ tablespoon of extra virgin olive oil and heat over medium high heat. Add shrimp and cook for about 3 minutes or until just starting to turn pink. Add in arugula and place the lid on the pan for about 30 seconds. Once the arugula has wilted down, add in the farro and bulgur.
Turn off heat and add dressing. Stir well to coat everything in the dressing.
I love arugula. Is that weird? But I do and its a great lettuce to have in your arsenal and to know what to do with. This recipe is a collaboration of sorts of leftovers in my fridge and it turned out so well I had to share! Its so simple too it almost doesn’t even need a recipe!
Still have any Lemon Curd left over? Here’s the perfect way to use it up. This dessert is a cinch to throw together and has a big “wow” factor.
If you want to impress someone, bring a trifle. In fact, bring this trifle. You won’t be sorry.
If anything, make this for the lemon whipped cream.
Thank you everyone for indulging me this week on one of my favorite flavors: LEMON! As for what I’m going to do with the rest of those lemons on my tree? Well there’s always lemonade, lemon bars, lemon chicken, Lemon Parmesan Tilapia, the list goes on and on!
And for the ones that I can’t use up? Throw the whole lemon in the freezer! The pulp gets a little mushy when de-thawed, but the zest and juice are like they just came off the tree.
Cube the angel food cake. Make the pudding according to the package directions.
Place the cream, sugar, and vanilla in a large bowl. Whip until slightly thickened. Beat in lemon curd until thick.
In a trifle dish, place half the angel food cake, half the lemon pudding, half the blueberries, half the strawberries, and half of the lemon whipped cream. Repeat with remaining ingredients. Refrigerate until ready to eat.
Way back in the day I used to date a Greek guy. Alas, the guy didn’t stick around but his mother’s lemon potatoes did! I love these as a side dish to any dinner.
(I’ve even been known to eat them cold out of the fridge. Please don’t tell on me.)
It doesn’t get any better than a plate of lemon potatoes straight from the oven.