blueberry preserves (no pectin)

 

I found the best deal on organic blueberries from Hood River, Oregon so I had to make some lemon blueberry bread and some blueberry preserves.  It was an unexpected turn of events for my day and it made me so happy!

blueberry preserves (creative canning)

8 cups blueberries (approximately 4 pints)

4 cups granulated sugar

1/2 cup lemon juice

Pick through your blueberries carefully, remove the stems and rinse your berries with clean water.

Place the blueberries and lemon juice into a large pot.

Over low heat, slowly cook the blueberries until they begin to pop and produce their own juices.  Stir and carefully watch to prevent scorching, especially at this early stage.

Lightly mash the blueberries as you stir and cook them, allowing them to break apart.

Once the blueberries and lemon juice have created a significant amount of juice, add the sugar, stirring to dissolve.

Turn the heat up to medium-high, and continue to stir and check to make sure the jam is not scorching.

Cook the jam until it has reached the gel stage, which should be approximately 20 minutes (or 220 degrees).

Ladle or pour the jam into prepared jars.

Preserve the jam by processing in a water bath for 10 minutes or by steaming for 10 minutes.

spicy cashew chicken

Note to self:  Youngest and only child at home ate two big helpings.  Make again.

This dish was really good!  I forgot the cashews and should have sprinkled sesame seeds over the top but I'll add those things next time. 

spicy cashew chicken (slightly adapted from jar of lemons)

8 ounces rice noodles

1.5 pounds chicken breasts

2-3 tablespoons olive oil

1 tablespoon minced garlic

1/2 cup green onion

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 medium zucchini, chopped

2/3 cup roasted cashews

I threw in some baby bok choy we had in the fridge too.

sauce:

1/2 cup chicken broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon ginger

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon cornstarch

1 tablespoon honey

1/2 teaspoon red pepper flakes

Bring a pot of salted water to a boil and cook the noodles according to package instructions.

Whisk together all ingredients for the sauce and set aside.

Cut the chicken into small cubes.

Heat the oil in a large skillet over medium heat.

Once warm, add the garlic and green onion.  Sautee for a couple of minutes.

Add in the chicken and cook on each side for 3-4 minutes or until lightly browned but not totally cooked through.

Add in the bell peppers, zucchini and any other veggie and saute for an additional 5-6 minutes.

Pour the sauce into the pan with the chicken and veggies.

Simmer for 3-4 minutes to let the sauce thicken and flavors blend.

Stir in the roasted cashews.

Serve over the noodles.

fig salad with goat cheese and baby arugula

 

Excellent salad.  Hall of Fame!  The fresh figs from the tree is what did it for me.  To pick fruit and put it right into our dinner just felt right.  The cheese and toasty nuts too.  Excellent combination.  I grilled some chicken and added it to my salad.  Lovely addition.

fig salad with goat cheese and baby arugula (striped spatula)

1/2 cup pecans, toasted in the oven at 350 degrees for 10 minutes

vinaigrette:

1 1/2 teaspoons minced shallots

1 to 1 1 /2 tablespoons white balsamic vinegar

1 teaspoon honey

1/8 teaspoon kosher salt or fine sea salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

fig salad:

4 large fresh figs

5 cups baby arugula

2 ounces goat cheese, crumbled

Make the vinaigrette by stirring together shallots, 1 tablespoon vinegar, honey, salt and pepper.  Drizzle in oil.

Taste the dressing and if you like a more tart flavor, add additional vinegar.  Season to taste with additional salt and pepper.

Assemble the salad by cutting the stems from the figs and slice in quarters.

Toss baby arugula with the toasted walnuts and half the vinaigrette.  Arrange the figs on the top of the salad and drizzle with remaining vinaigrette.  Sprinkle the salad with crumbled goat cheese.

If desired, finish the salad with  a few grinds of cracked black pepper and a few pinches of sea salt.

Serve immediately.

frozen sour grapes

 

In my produce box I received two boxes of grapes- cotton candy grapes and red grapes.  That's a lot of grapes for three people when in addition we have lots of grapes growing in our garden.  I decided to try making frozen sour grapes.  It was fun and super easy!!  I used both types of grapes.

frozen sour grapes

2 cups grapes, rinsed and dried

2 tablespoons lemon or lime juice (I used lemon)

2 tablespoons granulated sugar

1-1 1/2 teaspoons food grade citric acid

In a bowl combine grapes and lemon juice.  Mix to combine.

On a small platter combine sugar and citric acid.

Roll the grapes around in the sugar/citric acid mixture.

Place the grapes in a single layer on a small tray and put in the freezer for 2 hours.

chicken feta bake

 

I loved the lemony, herby flavor of this dish and it was quick to throw together.  I added more veggies than the original recipe and was glad I did.  The image above is unbaked.  

chicken feta bake (adapted from oh snap macros)

1 pound boneless, skinless chicken breasts, cubed

1 medium zucchini, cubed

1-2 Roma tomatoes, cubed (I prefer Roma to cherry tomatoes)

1/2 cup jarred red pepper strips

1/4 cup kalamata olives

handful of baby spinach, stems removed

1 tablespoon olive oil

1/2 large lemon, juiced

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

salt and pepper

8 ounce block of feta cheese

parsley for garnish (I had dill so I used fresh dill and it was great!)

Preheat the oven to 400 degrees.

Add the cubed chicken, zucchini, tomatoes, red pepper strips, olives, and spinach.  Top with olive oil, lemon juice, garlic, oregano, paprika, salt and pepper and mix together evenly to coat.

Make a hole in the center and lay the block of cheese in the center (I didn't have a block so used feta crumbles and just mixed them up).  Place in the oven and bake for 25 minutes.

Remove from the oven, break the cheese up and stir into the mixture.  Mix everything to combine and place back in the oven for 5 minutes or until the chicken is fully cooked through.  Serve over rice or pasta.

strawberry peach jam (no pectin)

 

I'm pretty sure that AI created this recipe but it's fine because it's awesome! I was searching for a strawberry peach jam without pectin.  I've never made this fruit combo and I've never tried a recipe without pectin so it was an experiment.  One that worked! This jam is delicious.  The peaches were home grown by my husband and the strawberries came with my produce from a co-op.  I've got some loaves of bread rising right now for some homemade bread and jam this evening.

strawberry peach jam

4 cups strawberries (I blended them in the Vita-mix)

4 cups peaches (blended them in the Vita-mix with the peels on)

4 cups sugar

1/4 cup plus 2 tablespoons lemon juice

Combine fruit, sugar and lemon juice in a large pot.

Let the ingredients simmer for 10 minutes to meld the flavors together.

Boil to dissolve the sugar.

Reduce heat and cook for 25-35 minutes.

Ladle in to jars.  Top with lids.

Process in a steamer for 10 minutes.

Yield: 7 jam jars

lemon-garlic salmon and broccoli bowls

 

Hall of Fame!  Best thing I've eaten all week.  By far.

The sauce does the trick- the fresh dill is so delicous!

lemon-garlic salmon and broccoli bowls (EatingWell)

4 cups broccoli florets

2 tablespoons extra-virgin olive oil, divided

1 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1/4 cup Greek style plain yogurt

2 tablespoons light sour cream

4 teaspoons lemon juice

2 teaspoons dijon mustard

1 teaspoon finely chopped dill, plus extra for serving (I used 2 teaspoons in the sauce)

1/4 teaspoon garlic powder

4 (5 ounce) skinless and boneless salmon fillets, cut into 1 1/2" chunks.

3 cups hot cooked brown rice

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil.  Toss 4 cups of broccoli with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on the prepared baking sheet until evenly coated.  Spread into an even layer.  Roast for 8 minutes.

Meanwhile, combine 1/4 cup yogurt, 2 tablespoons sour cream, 4 teaspoons lemon juice, 2 teaspoons mustard, 1 teaspoon dill, 1/4 teaspoon garlic powder and 1/4 teaspoon salt in a small bowl; stir until smooth.

Place salmon chunks in a medium bowl.  Add the remaining 1 tablespoon oil (I omitted), 1/2 teaspoon salt and 1/4 teaspoon pepper.  Toss to coat.  Remove the baking sheet from the oven; push the broccoli to one side and arrange the salmon in a single layer on the other side.

Roast until the salmon flakes easily with a fork, 6-8 minutes.

Divide 3 cups rice among 4 shallow bowls.  Top with salmon and broccoli.  Spoon the sauce over the top.  Garnish with additional dill, if desired.