Posts tagged ‘Berries’

Blueberry-Cheddar Fritters

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Sometimes the best inspiration for new recipes comes not from a wealth of ingredients, but from a dearth of them. Such was the case when, as I tried to use up my perishables at the end of the week, I found myself with a ton of blueberries, a block of organic cheddar, and not much else.

I searched the web for blueberry cheddar recipes, and found this amazing concoction at Omnomicon (it’s worth clicking just to see the gorgeous picture) and I would have followed it faithfully, but I could not. The original recipe calls for making two batches of pancakes – one blueberry and one cheddar – but I didn’t have enough baking powder or flour for that. I did, however, have more than enough cheese and berries, so they went together into a single batch of pancakes that ended up being absolutely delicious.

Not quite pancakes, not quite fritters, this recipe brought diverse flavours together even better than I’d hoped. The savoury flavours of the cheddar and olive oil stand out while the sugar and vanilla add a subtle depth, and the blueberries add a refreshing burst of sweetness. All that, and they’re just as easy to make as regular pancakes. I hope you enjoy them as much as we did.

Blueberry-Cheddar Fritters
Serves 4 – 6

1½ cups whole wheat flour
¼ cup sugar
1 Tablespoon baking powder
2 Tablespoons ground flax seeds
1½ cups water (or soymilk, if you have it)
3 Tablespoons olive oil
1 teaspoon vanilla extract
1 cup sharp cheddar cheese, shredded
¾ fresh blueberries

  1. In a large mixing bowl, mix together the flour, sugar, baking powder, and flax seeds until well combined.
  2. Add water, olive oil and vanilla and stir until just mixed. Note: The olive oil adds a lovely, savoury flavour to the fritters but if you would rather use a lighter tasting oil (like corn or canola or safflower), that would work too.
  3. Fold in the cheese and the blueberries, but don’t overmix.
  4. Lightly oil a skillet or frying pan, and heat over medium-high heat. Add batter ¼ cup at a time for best results.
  5. Cook until the edges of each fritter are solid, and the middles begin to bubble (about 3 minutes).
  6. Flip and cook 2 – 3 minutes on the other side, or until golden brown.
  7. Repeat with remaining batter and serve immediately.
  8. You can also freeze these for later in any freezer-safe container. Thaw them in a pan or toaster oven, but don’t refreeze ones that have already been thawed. This can be dangerous when dairy is involved.
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August 15, 2009 at 1:16 pm Leave a comment

No-Fail Fruit Salad

No-Fail Fruit SaladThere’s nothing like fruit salad on a hot summer’s day. It’s refreshing yet filling, and it’s a great way to take advantage of all of the great fruits that come available at this time of year.

This recipe can be used with any fruits you like. The dressing is versatile enough to tackle anything from berries to apples to tropical fruits. Unfortunately, even with the touch of balsamic vinegar in the recipe, the fruits start to brown within about 30 minutes – so make this salad just before you intend to eat it. I find that a half batch a nice meal for two people, and a full batch is great for dinner parties and potlucks.

For potlucks, you can assemble the dressing at home and then bring the fruits with you and toss it all up just before eating time. If you want to eat the salad all week at home, you can mix up the dressing and then toss a bit of it with freshly chopped fruits just before eating. The dressing will keep for about a week in the fridge.

No Fail Fruit Salad
Makes 4 – 6 large servings, or 8 – 10 small ones

6 – 10 cups fruit (depending on how saucy you want your salad to be)
(I used: 2 cups banana, 2 cups pineapple, 2 cups strawberries)

¾ cup vanilla yogurt (or ¾ cup plain yogurt and ⅛ teaspoon vanilla)
1 Tablespoon real maple syrup
¼ tsp. balsamic vinegar
¼ tsp. cinnamon
2 Tablespoons poppyseeds

  1. In a small bowl, combine the yogurt, vanilla (if using), syrup, vinegar, cinnamon, and poppyseeds.
  2. In a large bowl, combine chopped fruit.
  3. Toss fruit with dressing and serve.

June 27, 2009 at 11:29 am 2 comments

Lemon Blueberry Muffins

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I don’t like to brag, but these may just be the best muffins that I have ever made. They are light, moist and bursting with a sweet lemony flavour, while the blueberries provide an occasional mellow, fruity balance. They also rise nicely, creating perfectly golden brown tops on moist, cakey muffin bottoms.

The yogurt in these muffins acts as a replacement for most of the oil that you would find in traditional muffin recipes, making them lower fat without losing the muffins’ moist texture. This does mean that the muffins lack a certain non-stick quality, though, so paper or silicon liners are highly recommended.

Lemon Blueberry Muffins (Lower Fat)
Makes 12 Muffins

2 cups whole wheat flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon ground flax seeds
¾ cup plain (nonfat) yogurt
1 cup soymilk
1 Tablespoon lemon juice or apple cider vinegar
2 Tablespoons safflower oil (or other light tasting oil, like corn or canola)
2 Tablespoons lemon zest
¾ cup blueberries

  1. Preheat the oven to 400F. Place paper liners in a standard muffin tin (or grease the muffin tin well. Spray with oil and sprinkle with flour to prevent sticking). Set muffin tin aside.
  2. In a large bowl, mix up dry ingredients (including flour, sugar, baking powder, baking soda, salt, and ground flax seed) and combine them well.
  3. Next add the wet ingredients (including yogurt, soymilk, vinegar, oil, lemon zest, and blueberries) and combine them well with the dry ingredients.
  4. Fill up the muffin tins with the batter (fill them almost all the way up to ensure good muffin tops) and bake for 18 – 20 minutes.
  5. Let cool completely before removing from muffin tin or liners. The relative lack of oil makes them especially sticky when they are still warm, but they should come out with no problems once they cool down.

Adapted from 1000 Vegetarian Recipes by Carol Gelles

June 14, 2009 at 12:01 pm 3 comments

Chase-Away-Those-Winter-Blues Smoothie

img_66451Winter is coming to an end and I’m really craving the fresh fruits and vegetables that spring promises to bring. Luckily, I have a big bag of frozen blueberries and a yummy smoothie recipe to tide me over in the meantime.

Chase-Away-Those-Winter-Blues Smoothie
Makes 1 large or 2 small servings

¾ cup frozen blueberries
1 banana, chopped into big chunks
1 cup pineapple juice
1½ Tbsp. coconut milk

  1. Combine ingredients in a blender and blend until smooth.

(Note: wild blueberries are smaller than their cultivated counterparts and may blend more smoothly without being thawed).

March 3, 2009 at 7:06 pm 2 comments

Tangy Strawberry Salad

Tangy Strawberry Salad

Mmmm! Summertime and the strawberries are finally worth eating again. I really don’t see the point of having such a wide range of produce all year round if it’s going to be icky and brown for 8 months of the year. I celebrated the return of plump, juicy, bright red strawberries this week by inventing this salad.

Tangy Strawberry Salad
Makes 2 large or 4 small servings

4 cups lettuce
1 cup strawberries, sliced
1 cup cucumber, sliced and quartered
½ cup red onion, thinly sliced
½ cup pine nuts

1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. maple syrup
¼ tsp. freshly ground black pepper

  1. Divide the lettuce between 2 or 4 plates (depending on whether you are using this as a main or a side dish). Top with strawberries, cucumber, onions and pine nuts.
  2. In a small bowl, mix together the oil, vinegar, mustard, syrup and pepper. Pour ½ (or ¼) of the dressing over each serving of salad. Serve immediately.

July 19, 2008 at 10:00 am 2 comments


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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.