Blueberry Buckle

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After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. :) I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. :)

I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!

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I repeated some favorite recipes from last year with our peach harvest (yellow peaches this year- we went too early for the white peaches…). White (now yellow!) Peach-Vanilla Bean Jam which was even better this year made with Ball brand liquid pectin, and Peach & Pecan Sandy Crumble- delicious!!

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I’m sharing this deliciousness at Angie’s party this week at The Novice Gardener- Happy Fiesta Friday #31!!

For the Cake:

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  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk (I used 1 percent)
  • 5 cups wild or cultivated blueberries
  • Streusel Topping, recipe follows
  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
  4. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
  5. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
  6. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 55 minutes (on convection) or 60 to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
  2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

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One Year Ago:

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Herbed Ricotta Pasta with Corn & Zucchini

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Every summer my kids take swimming lessons at our nearby beach on the Long Island Sound. We “have to” go to the beach every afternoon for two weeks. It is so wonderful. It is such a joy in my life! My friends and I relax and enjoy the beach and our kids play for HOURS before and after their lessons. The funny part is that because I am so tired from being so relaxed (?), it is difficult to make dinner when we finally come home!

This quick and easy dish was inspired by my friend talking about her plan to eat TONS of zucchini during an upcoming visit with her Mom. The recipe was adapted from Everyday Food. Perfect after a long afternoon at the beach- a perfect summer dish for Angie’s Fiesta Friday #30 at the Novice Gardener, co-hosted by Margy of La Petite Casserole. Wonderful dishes are shared- it is fun to check it out!

  • 3 medium zucchini, quartered lengthwise and cut into 1/4-inch slices
  • 1-2 T extra-virgin olive oil
  • 3 ears of corn, shucked
  • 1 cup chopped (1-inch pieces) pole beans
  • coarse salt and freshly ground black pepper
  • 14 ounces whole wheat farfalle, or other medium-sized pasta
  • 2 T chopped fresh dill, plus more to taste
  • 1/2 cup fresh basil leaves, chiffonade, plus more to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 1 generous cup of whole milk ricotta cheese
  1. Preheat the oven to 425 degrees (I use the convection roast setting).
  2. Place chopped zucchini on a large, rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast at 425 degrees for 10 to 15 minutes, or until lightly browned and tender. Set aside.
  3. Combine the ricotta, Parmesan, herbs, and zucchini in a large bowl. Set aside.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the boiling water 3 minutes less that the suggested cooking time. Add the beans and corn and cook together the remaining 3 minutes.
  5. Reserve 1 cup of pasta water. Then drain the pasta, corn, and beans. Cut the kernels off of the corn cobs and add to the ricotta mixture.
  6. Add 1/2 cup of the reserved pasta water to the ricotta mixture. Stir to form a light sauce.
  7. Add the pasta and beans to the sauce and toss to coat. Add more pasta water if necessary to achieve the desired sauce consistency and coverage.

Note: I use any remaining pasta water to add to the leftovers prior to refrigerating; it helps maintain moisture when reheating.

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One Year Ago:

Biscoff Blondies

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So, my buddy said, “Who likes blondies? Why can’t you make brownies like a normal person?”  I have to put up with such comments in order to eat a delicious dinner at her house… :) Dessert is not the focal point of a meal (in her world…), so I feel compelled to contribute a dessert to her dinner parties. I will have you know that she enjoyed these very much and kept the two leftover blondies to enjoy for breakfast the next morning. She may be a convert! :)

These blondies were moist, sweet, and tasty but not as “Biscoffy” as I had expected. We gobbled them up nonetheless!! This recipe was adapted from Sally’s Baking Addiction, via Jhuls of thenotsocreativecook.wordpress.com.

Yield: Makes 16 Blondies

  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread
  • 1 1/4 cups (225g) semi-sweet chocolate chips
  1. Preheat oven to 350F degrees. Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray. Set aside.
  2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, stir the melted butter and brown sugar together until combined.
  4. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie spread.
  5. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the chocolate chips.
  6. Spoon the batter into the prepared baking dish. Bake for 20 minutes (on convection) to 25-26 minutes (standard oven). The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours – before cutting into squares.

Note: Recipe may easily be doubled and baked in a 9×13 pan for approximately 35 minutes. Blondies stay fresh at room temperature for 1 week.

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One Year Ago:

Slow-Cooker Pulled Chicken Sandwiches

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I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too. This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving. We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… :) Nice!

Yield: Serves 10 to 12

  • 4 (10-12 oz) bone-in split chicken breasts
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large sweet onion, finely chopped
  • 2 T vegetable oil
  • 6 garlic cloves, minced
  • 2-3 tsp chili powder
  • 2-3 tsp chipotle chili powder
  • 1/4 tsp cayenne pepper
  • 4 oz (1/2 cup) tomato paste
  • 1 cup ketchup
  • 1/3 cup molasses
  • 2 T brown mustard
  • 4 tsp apple cider vinegar
  • 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
  • 3/4 tsp liquid smoke, if desired
  • 12 sandwich rolls (I prefer potato rolls)
  1. Pat chicken dry with paper towels. Generously season with salt and pepper.
  2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
  3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
  4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
  5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
  6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
  7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
  8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
  9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

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One Year Ago:

Ina Garten’s Provencal Tomatoes

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In the summer, my husband takes care of the tomato plants at his boss’ house for a week while she and her family are on vacation. If we are lucky, we are rewarded with delicious tomatoes that happen to ripen under his watch. :) This year we were so fortunate! The classic combination of tomatoes with herbs and cheese in this side dish was the perfect use for our special tomatoes. I think it would be great with Parmesan cheese in lieu of Gruyere as well. This recipe was adapted from Barefoot Contessa Family Style, via foodnetwork.com. We ate it with pulled chicken sandwiches and corn on the cob- so summery and tasty!

  • 6 tomatoes (2 1/2 to 3 inches in diameter)
  • 1 1/2 cups fresh white bread crumbs (from 5 slices of bread, crusts removed)
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup minced fresh basil
  • 2 T minced fresh flat-leaf parsley
  • 2 large cloves of garlic, minced
  • 1/2 to 1 tsp minced fresh thyme
  • coarse salt and freshly ground black pepper
  • 1/2 cup grated Gruyere cheese
  • extra-virgin olive oil
  1. Heat oven to 400 degrees.
  2. Place bread slices in a single layer on a rimmed baking sheet. Toast bread in oven until dry and crispy, about 5 minutes. Pulse crispy bread in a food processor until coarse bread crumbs are formed. Set aside.
  3. Cut cores from tomatoes, removing as little as possible. Slice tomatoes in half crosswise and remove seeds. Place tomato halves in a 9 x 13 baking dish.
  4. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 tsp of coarse salt.
  5. Sprinkle the tomato halves generously with salt and pepper.
  6. Using your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
  7. Bake the tomatoes for 15 minutes, or until tender.
  8. Remove from the oven, sprinkle with cheese, drizzle with olive oil, and bake for 2 to 4 minutes more, until cheese is melted and lightly browned.
  9. Serve hot or at room temperature.

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One Year Ago:

Roasted Sicilian Eggplant & Ricotta Bake

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A beautiful new grocery store chain opened in my area- so exciting!! On my first visit, the produce section had a giant table covered in vegetables from a Hudson Valley farm (with lovely pictures of the farm hanging over it!). The center of the table had a pile of gorgeous Sicilian eggplant- round, light purple, HUGE…. delicious! I increased the amount of eggplant in this Food and Wine “staff-favorite” dish because I had to buy more than two of these beauties! :)

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This dish was a wonderful vegetarian main but would also work as a hearty side dish. The eggplant was tender and sweet with brightness from the lemon zest-seasoned creamy ricotta. The crunchy bread topping was the icing on the cake. We ate it with a fabulous arugula salad on the side. My meat-loving husband enjoyed it too!

  •  3 large Sicilian eggplants, cut into 1-inch cubes (2 large eggplants could be substituted)
  • 1/2 cup plus 1 T extra-virgin olive oil
  • cooking spray, for greasing the pan
  • coarse salt and freshly ground black pepper
  • 8 scallions, thinly slices
  • 2 T unsalted butter, cubed
  • 1 1/2 cups whole milk ricotta cheese
  • 4 T Greek Yogurt
  • 1 tsp finely grated lemon zest
  • 2 tsp fresh lemon juice
  • 1 T finely chopped flat-leaf parsley
  • 6 oz baguette, torn into 1/2-inch pieces, crust removed, if desired (I left it for the crunch) (alternatively country white bread could be used)
  1. Preheat the oven to 450 degrees (I set my oven to convection roast.)
  2. On 2 baking sheets, spread the eggplant in an even layer. Drizzle with 6 tablespoons of the olive oil, season with salt and pepper and toss. Roast for 10 minutes.
  3. In a small bowl, toss the scallions with 2 tablespoons of olive oil. Add the onions to the eggplant and dot with the butter. Roast for 15 minutes longer, stirring, until the eggplant is tender.
  4. In a medium bowl, stir the ricotta with the Greek yogurt, lemon zest, lemon juice, and parsley and season with salt and pepper.
  5. In a small bowl, toss the bread with the remaining 1 T of olive oil.
  6. Lightly grease a 9 x 13-inch baking dish with cooking spray. Transfer the eggplant and onions to the baking dish.
  7. Dollop the ricotta mixture on top and spread to cover. Scatter the bread on top.
  8. Bake for about 10 minutes, until the bread is golden.

Note: The roasted eggplant and onions can be refrigerated overnight. Bring to room temperature before baking.

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One Year Ago:

Salted Dulce de Leche Shortbread (Alfajores) Bars

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I first spotted (and bookmarked!) Alfajores on What Jessica Baked Next- South American shortbread sandwich cookies filled with Dulce de Leche. They were beautiful, no-doubt delicious, yet labor intensive and time-consuming. More for winter baking, not summer baking! I was thrilled to spot this shortcut version on Bourbon and Brown Sugar adapted from Jill O’Connor’s Sticky, Chewy, Messy, Gooey cookbook. EASY and delicious. Yay! I used unsalted butter, cut the recipe in half, and modified the baking times. We gobbled them up. :)

  • 2 sticks unsalted butter (1/2 pound), at room temperature (if using salted butter, omit the coarse salt)
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners’ sugar
  • 1/2 T vanilla extract
  • 1/2 tsp coarse salt
  • 2 cups all-purpose flour
  • 8 oz Dulce de Leche (about 1/2 of a jar, or to taste)
  • 1/2 tsp sea salt
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a stand mixer, combine the butter and sugars. Beat until creamy, about 3 minutes. Add the vanilla and mix until combined.
  3. Add the salt and flour, and mix on low-speed until a smooth, soft dough forms.
  4. Line an 8×8-inch baking pan with parchment paper. Press approximately half of the dough into the bottom of the pan and spread evenly to form a bottom crust. Place remaining dough aside in the refrigerator to chill.
  5. Bake the bottom crust until firm, and the edges are a pale golden brown, approximately 15 minutes in a convection oven or 20 minutes in a standard oven. When the bottom crust is finished, let it rest for 5 minutes.
  6. Microwave the Dulce de Leche for approximately 30 seconds so that it softens and is easier to spread.
  7. Spoon the Dulce de Leche onto the bottom crust and spread it evenly.
  8. Remove the remaining chilled dough from the refrigerator and crumble it over the top of the Dulce de Leche.
  9. Sprinkle the sea salt over the top of the crumbled dough.
  10. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden brown, approximately 20 minutes in a convection oven or up to 30 minutes in a standard oven.
  11. Let the cookies cool completely on a wire rack before cutting into squares.

One Year Ago:

Moroccan Chicken Brochettes with Garlic Sauce

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I am a total convert to chicken thighs- they really are the tastiest chicken meat and never dry out when cooked. This grilled chicken was tender, flavorful, and wonderful. Cutting the chicken into 2-inch pieces was the perfect size for cooking and eating. The garlic sauce was creamy and SUPER garlicky- amazing!! This recipe was adapted from Bon Appetit. We ate it on warm naan, smothered with sauce, with salad and our favorite Turkish Bulgur and Vegetable Pilaf on the side. DELICIOUS!!

For the Garlic Sauce:

  • 4 garlic cloves, finely chopped
  • coarse salt
  • 1/3 cup olive oil
  • 4 T plain Greek yogurt

For the Chicken:

  • 2-3 lb skinless, boneless chicken thighs, cut into 2″ pieces (10 thighs)
  • 3 large garlic cloves, chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 3 tsp ground cumin
  • 3 tsp paprika
  • 1/4 tsp crushed red pepper flakes
  • coarse salt
  • vegetable oil (for grilling)
  • Warm naan or pita bread
  • grilled grape tomatoes or chopped fresh tomatoes
  • fresh mint leaves, for serving, optional
  • 8-inch bamboo or metal skewers

To Make the Garlic Sauce:

  1. Place the chopped garlic in a mortar; season with salt and pound to a very fine paste.
  2. Transfer garlic paste to a small bowl and gradually whisk in the oil.
  3. Very gradually whisk yogurt into garlic mixture until emulsified. (If it is added too fast the sauce will break. If it does break, gradually whisk in 1 tsp water just before serving.)

Note: Garlic sauce can be made 6 hours ahead. Cover and chill.

To Prepare the Chicken:

  1. Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours. (or up to 12 hours)
  2. Prepare grill for medium-high heat and oil grate.
  3. Thread the chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. If grilling tomatoes, thread onto skewers and lightly oil. Grill until tender.
  4. Serve with garlic sauce, tomatoes, warm naan or pita, and garnish with mint, if desired.

Note: Chicken can be marinated 12 hours ahead. Keep chilled.

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One Year Ago:

If you like this you may also like:

Whole Wheat Blueberry Muffins

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My daughter LOVES blueberry muffins- it’s hard to resist making them repeatedly during blueberry season! The blueberries were HUGE and bursting inside of these tasty muffins. This classic recipe was adapted from Martha Stewart’s Baking Handbook. I substituted whole wheat pastry flour for half of the all-purpose flour and adjusted the baking times for a convection oven. Turbinado sugar could be sprinkled over the muffin tops prior to baking to add a little crunch. Nice.

Yield: Makes 12 muffins

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 cups fresh blueberries
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup milk (I used 1 percent)
  1. Preheat the oven to 375 degrees. Generously butter or spray a muffin pan with cooking spray; dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Working over the bowl, toss the blueberries in a fine sieve with about 1 1/2 tsp of the flour mixture to lightly coat; set aside the flour mixture and the blueberries.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, beating until combined. Mix in the vanilla.
  5. With the mixer on low-speed, add the reserved flour mixture, beating until just combined. Add milk, beating until just combined; do not over mix.
  6. Using a rubber spatula, fold in the blueberries.
  7. Divide the batter evenly among the prepared muffin cups.
  8. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 20 to 22 minutes (on convection) or up to 30 minutes in a standard oven.
  9. Transfer the pan to a wire rack to cool 10 minutes. Turn the muffins on their sides and let cool. Serve warm or at room temperature.

One Year Ago:

Grilled Pork Chops with Fried-Sage Salsa Verde and Sage Potatoes

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I am such a sauce person- this dish was super saucy! Sauce on the pork chops with sauce on the side. :) The recipe was adapted from a “staff-favorite” Food and Wine dish. I adapted the recipe by decreasing the olive oil and by incorporating the leftover sage-grapeseed oil into mashed potatoes with grilled scallions. This was a wonderful dish to make with my giant herb garden sage and parsley plants too. Very flavorful and tasty.

  • Grapeseed oil, for frying
  • 1/2 cup sage leaves
  • 1 medium-large shallot, minced
  • 1 tablespoon red wine vinegar
  • 10 T cup extra-virgin olive oil, plus more for brushing
  • 1 cup lightly packed parsley leaves, finely chopped
  • 2 tablespoons minced celery heart with leaves
  • 1 tablespoon capers, rinsed, drained and minced
  • 1 1/2 teaspoons minced thyme
  • Kosher salt
  • freshly ground black pepper
  • six 3/4-pound boneless pork chops, about 1 inch thick
  • 1 1/2 pounds gold potatoes
  • 6-8 scallions, grilled
  • milk, to taste
  1. In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
  2. In a mini food processor, mince the shallot. Add the vinegar and let stand for 5 minutes. Add the parsley, celery, capers and thyme and pulse to mince; season with salt and pepper. Pulse in the olive oil.
  3. Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until tender, about 15 to 20 minutes. Drain and mash.
  4. Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes.
  5. Lightly brush the scallions with olive oil. Grill until tender. Coarsely slice.
  6. Stir the fried sage leaves into the salsa verde and serve with the pork chops.
  7. Stir the sage-grapeseed oil into the mashed potatoes, small amounts at a time, with milk, to taste, to achieve desired texture. Stir in the chopped grilled scallions. Season with salt and pepper.

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One Year Ago:

5-Minute Dips

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It is great to have a quick appetizer to throw together for entertaining- especially in warm weather. Both of these dips can be prepared in less than 5 minutes. The Greek Feta & Red Pepper Dip is more rich and full-flavored than the refreshing and light Dill-Yogurt Dip. Both are simple and tasty.

Greek Feta & Red Pepper Dip

This recipe is from The Wanderlust Kitchen. We ate it with pita chips, but it would also be tasty with warm pita bread.

  • 8 ounces high-quality feta cheese
  • 6 ounces jarred, oil-packed, roasted red peppers
  • ¼ teaspoon coarse salt
  • ⅛ teaspoon red pepper flakes
  • 2 T olive oil
  1. Roughly break up the cheese into chunks and place in the bowl of a food processor. Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times.
  2. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
  3. Serve with vegetables, pita chips, and/or warm pita bread for dipping.

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Dill-Yogurt Dip

This tzatziki-like dip was fresh, tasty, and healthy. We ate it with crudités, but it would also be tasty with bread, pretzels, pita bread, or pita chips. This recipe was adapted from Simple Pairings.

  • 1 cup Fage Plain Greek Yogurt
  • 1 T fresh dill, or to taste
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced through a garlic press, optional
  • 2-4 tablespoons milk, or more as needed to bring the dip to desired consistency
  • fresh ground black pepper, to taste
  • coarse salt or sea salt, to taste, if desired
  1. Combine the Greek yogurt, dill, vinegar, and garlic.
  2. Add milk to achieve the desired consistency.
  3. Season with black pepper and salt, to taste, if desired. Keep chilled.
  4. Stir the dip immediately before serving.

One Year Ago:

Easy Blueberry Buttermilk Pancakes

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My husband saw the wonderful photo of these pancakes on My Favourite Pastime and had to have them! :) I loved the easy recipe; I modified it to be half whole wheat and to include tons of blueberries. They were moist and tasty despite using very little oil… and, yes, it’s not the platter, they were blue from the frozen wild blueberries! We ate them with maple syrup- Yum!

  • 75 g white whole wheat flour (about 1/2 cup plus 2 T)
  • 75 g all-purpose flour (about 1/2 cup plus 2 T)
  • 2 T granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1½ cups buttermilk
  • 2 T olive oil
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup frozen wild blueberries, or fresh blueberries
  1. Whisk the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a mixing bowl. Form a well in the center.
  2. Combine buttermilk, olive oil, egg and vanilla in a separate bowl or measuring cup. Whisk to combine.
  3. Pour the buttermilk mixture into the well and mix gently with a wooden spoon (do not over mix otherwise you’ll have tough pancakes-the mixture should look a little lumpy). If the batter looks too thick, add a little buttermilk, 1 teaspoon at a time.
  4. Fold in the blueberries.
  5. Heat a non-stick skillet or griddle on medium heat and grease with cooking oil spray or lightly brush with oil using a silicone brush. Pour batter into the skillet and cook until bubbles form and flip over. (I use a large serving spoon to pour the batter onto the skillet because I prefer to make tons of smaller pancakes.) Cook the other side until golden brown.
  6. Serve with maple syrup, honey, jam or whipped cream.

One Year Ago:

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