Lemon Blueberry Bread Recipe

     I love summertime when you can get so many fresh fruits and vegetables in season. I love combing the local farmers markets for the best deals on the freshest fruits and vegetables grown by local farmers. It makes me feel good to offer my family fresh locally grown healthy foods, while supporting local farmers and I love it even more when I score a great deal on something! This past week I scored 2 pints of organic blueberries for only $3!!! I love fresh blueberries and lemon blueberry bread is one of my favorite recipes to make with them. This bread tastes so fresh, to me it is like eating a slice of summertime. It is perfect addition to my morning cup of coffee or in the evening for a nice summer dessert. I do hope you enjoy this recipe as much as my family and I do.

Lemon Blueberry Bread

1 1/2 cups + 2 tablespoons of all purpose flour

1 cup of white sugar

1/2 cup of milk

1/3 cup of no salt butter melted

2 large eggs

1/2 teaspoon of salt 

1 teaspoon baking powder 

1 large lemon  (first zest all of the lemon peel into a bowl and set aside; then squeeze all the juice from the lemon into another bowl making sure to remove all the seeds)                                  

1 1/2 cups of blueberries 

Glaze

1 cup powdered sugar

2 tablespoons lemon juice

Preheat oven to 350 degrees. In a small bowl combine 1 1/2 cups of flour, salt and baking powder. Take the remaining 2 tablespoons of flour and coat your blueberries with it (this is a little trick I learned to keep your batter from turning blue). In a large mixing bowl beat together white sugar, melted butter, and all but 2T of your lemon juice (set the 2T aside you will need that for the glaze). Next stir in your milk and slowly start adding your flour mixture till well combine.  Next carefully fold in the blueberries and the lemon zest. 

Pour the mixture into a well greased 8in x 4in loaf pan. Place pan in the oven on the middle rack for 60 min or until a toothpick inserted in the middle of the loaf comes out clean. When done remove from oven and let cool on a wire rack for about 15 min before removing it from the pan to cool completely. Next combine the glaze the ingredients in a small bowl and while bread is still warm drizzle on top of the loaf. (If the glaze is not smooth enough you can add a little water if need be)

This recipe will yield one loaf.

Note: If you do not have fresh blueberries you can use frozen however when adding them make sure then remain frozen or they will discolor your bread.

Dirty Rice

     One of my dad's favorite dishes has always been dirty rice with a side of cornbread. After he retired and had time on his hands he would spend days in the kitchen cooking. Though a good bit of what my dad cooked was from scratch he however would buy some items prepackaged and one of those was the little boxes of dirty rice at the store and he would just add the hamburger then top it with some cheese. 
     Since we gave up processed foods in our house and because my hubby is extremely picky, I had not thought of making dirty rice in a long time, that is until recently. My middle son who is in the Army and his family were getting ready to come home on leave which meant 6 extra mouths to feed on a budget! So, I started to try and come up with meals that that fit into our new prepackaged free lifestyle and could be easily doubled to feed a small army without breaking the bank! Because one of my son's favorite meals that his pap used to make for him was dirty rice, it dawned on me, I bet it would be easy to make from scratch! So set out to come up with a recipe that would remind my son of his pap's dirty rice but without the box. It took a few tries but I finally came up with one that even my extremely picky husband loves and I am sure my dad would love too. 

 Keep in mind though when cooking this dish to make sure you keep an eye on it so the rice doesn't stick and burn which can happen quickly if you aren't using a nonstick pan or cast iron.  Also you can make it your taste, if you like a dryer rice use less liquid, if you like moister rice you can use more liquid, which is why I recommend starting with 2 1/2 cups of beef broth instead of the full 3 cups and adding as you go. Also if you want to keep it a little more traditional you can skip the cheese. This recipe serves 4 but can be easily doubled to feed your small army if you have one. I hope you enjoy!


Ingredients 

1lb of ground meat browned and drained
1 medium onion chopped
1 green pepper chopped
1 Tablespoons of  EVOO (Extra Virgin Olive Oil)
2 cloves of garlic minced
1 cup of uncooked white rice
2 1/2 to 3 cups of beef broth
1 teaspoon of ground cumin
2 teaspoons of  Chili powder
1 teaspoon of salt
2 cups of shredded cheese (I used New York Sharp White Cheddar)

First in a large pan on medium heat add your EVOO when hot add your onion, green pepper and garlic; saute till for about 5 min. Meanwhile in a skillet brown your ground meat and drain. Then add to your pan with the onions, peppers and garlic then add the salt, cumin and chili powder. Next add 2 1/2 cups of beef broth bring to a boil then add the rice let boil for about 5 minutes then turn down the heat to low and cover to allow the rice to absorb the liquid; about 20 to 25 minutes, make sure to check occasionally and add a little bit of broth if needed till the rice is fully cooked and all the liquid is absorbed. When done cooking remove pan from heat uncover and sprinkle the shredded cheese on top the rice and beef mixture and allow to melt; then serve.

I promise to put up daddy's cornbread recipe soon but shhhh don't tell him I tweaked it a little with some sugar but that's a story for another time.

Best Ever Bread Recipe

Living on a tight budget one of the best way to save money and still feed your family healthy nutritious foods, is to make it from scratch yourself. Now I love to bake but one of my biggest fears has always been baking bread. I had tried in the past with some not so great results, but recently I was inspired by one of my favorite Blogs Joybileefarm to try again.  I participated in their "30 days of Scratch Cooking" challenge on facebook and that inspired me to break out my old cookbooks and get to baking. One of the best tips I can give anyone new to baking bread is to use bread flour not all-purpose flour and if it doesn't turn out right the first time don't give up! Remember learning to bake bread is an art form and for some "like me" may take some trail and error before you get it right.
So why bread flour? Well, bread flour has a higher protein content in it than all-purpose which helps the bread to rise higher and have that lofty chewiness we associate with bread. All-purpose flour though great for cakes and cookies is not the best choice for bread. Take it from some one who has been there and done that your bread will be heavy like a rock!! Just ask my hubby as he was afraid to try my latest bread venture for that very reason! He has tasted my failures and was leery to try my latest attempt at baking bread, that was till he tasted it and now he is hooked!!! He is very happy to have "real bread" as he calls it instead of  "garbage bread" what he now calls the bread we used to buy at store. In fact I can't seem to keep it in the house for very long before it is time to bake another batch; good thing this recipe makes 3 loaves or I would be baking bread daily! I found this recipe written on a piece of paper in one of my old cook books I got from my mom before she passed away, I am not sure where it came from or from whom but it is one of the best white bread recipes I have found; it is a little work, but so worth it. I hope your family enjoys this recipe as much as mine does.

Ingredients 

8 cups of bread flour (plus 5T for dusting)
1/2 cup white sugar
3 cups of warm water
3 teaspoons of salt
6 tablespoons of vegetable oil
3 tablespoons of active dry yeast

In a large bowl add your yeast and warm water then add your sugar and salt mix till dissolved then add your 4 tablespoons of oil and 4 cups of your flour making sure to mix well, then set aside and let rise till double in size. After the mixture has doubled add the other 4 cups of flour incorporating it well into the mixture and start kneading till the dough is smooth; dusting lightly as you go with the extra flour to help with the kneading. Next place 1 tablespoon of oil in another large bowl to grease the bowl; add the dough into the bowl turning it several times to make sure it is thoroughly coated so it wont stick to the bowl then cover with a damp cloth and allow to rise till doubled in size. Once done rising remove the cloth and punch down the dough, then allow it to rest for about 5 min. Take the remaining oil and grease three 8 1/2 x 4 1/2 in bread pans. Divide the dough in three equal pieces and shape into loaves, place them into the pans and let time rise till double in size. Preheat your oven to 350 degrees, once the bread is done rising place in the oven and bake for 40 to 45 min till nice and golden brown.  Bread should have a hollow sound when you tap on it to show it is done. Next turn it out of the baking pans and allow to cool on a baking rack.

The first loaf never gets to cool in our house as everyone here loves it fresh from the oven slathered in butter or homemade preserves. Now that I have gotten over my fear of baking bread I plan to venture out and try my hand at some artisan favorites. I will have to let you know how that turns out.

Ratatouille

I recently started taking some online college courses one of which is Child Nutrition and Cooking. I thought it would be a fun class to take and might help me even further with my goal of helping to get my family to eat healthier. So when my first weeks assignment was to make a vegetable dish that could be served as a first course or a main course, consisted of three or more vegetables and was colorful I immediately thought of Ratatouille! Why you ask? Well one reason is Ratatouille is one of our favorite Disney movies and what better way to introduce a new dish to my son than one from a movie he loves and two I wanted to expand my vegetarian recipe box. I researched the recipe and found many different versions of it finding out that it is a traditional French dish of stewed vegetables. Some of the recipes I found called for layering it like a casserole while others prepared it as a soup or stew. So after much research this is the dish I came up with and it was a "BIG" hit with my little man! So " Bon Appétit" !

Ingredients 

1 Medium Eggplant Chopped
2 Small Zucchinis Thickly Sliced (I prefer small ones as they are less seedy)
2 Small Yellow Squash Thickly Sliced
1/2 of a Yellow Bell Pepper Chopped
1/2 of a Orange Bell Pepper Chopped
2 cups of peeled, seeded, chopped tomatoes (I used Roma tomatoes)
1 Medium Onion Chopped
2 Minced Garlic Cloves 
2 T EVOO (extra virgin olive oil) 
1 tsp of fresh Thyme
1 tsp of fresh Oregano
Sea Salt to taste  

In a large pot over medium heat add EVOO. Once hot add the onions and garlic. Cook until the onions are slightly translucent. Next add the eggplant making sure to stir on occasion till the eggplant is partially cooked about 6 min. Next add in your zucchini, yellow squash, peppers, thyme and oregano, continue to cook for about 10 minutes. Next add your tomatoes and salt to taste and cook for about 15 minutes to allow it to cook down. Then serve hot by itself or you can serve it with brown rice as I did here.

      

The many "Amazing" uses for Dandelions.

This time of year when you look out into your yard to view a sea of yellow stop and think before your reaching for that toxic weed killer of all the wonderful possibilities that lie out there in that sea of beautiful yellow flowers. I don't care what people say, in my book dandelions are not weeds! Dandelions (Taraxacum officinale) are actually an amazing plant in which the entire plant can be used both internally and externally for everything from food to medicine and have been used as such for hundreds of years. Herbalist often boasted the medicinal value of these versatile plants for the treatment everything from warts to liver and kidney disease.

Dandelions originated in Europe and Asia and were said to have been brought to America over on the Mayflower to be used as a crop for both food and medicine.
The name dandelion comes from the french word "dent de lion" whose literal translational means "lions tooth" which refers to the pointed shape of their petals.
Growing up though I remember my mother loving calling them "peed the beds" or "pee in the bed" a name derived from the fact that dandelions were commonly used as a powerful herbal diuretic. It was often believed that you did not need to ingest the dandelions for them to feel their effect, that just by picking the flowers they would cause you would wet the bed. Mom used to tease me as a little girl when I would walk in the house with a bouquet of these yellow beauties for her, that if I wasn't careful she would have to change my sheets in the middle of the night (though she never did). Not only have children everywhere been gracing their moms with bouquets of these pretty yellow flowers for many years but show me a child doesn't love to take a dandelion that has come to seed and blow on those fluffy cotton ball tops just watch the seeds drift off into the wind all while making a wish they hope will come true. 

Dandelion petals steeping in boiling water for tea.

Not only are dandelions beautiful, they have many nutritional and medicinal uses also.They are rich source of vitamins A, B complex, C and D. Plus they are a good source of minerals such as iron, potassium and zinc, furthermore just one serving of dandelion greens has more calcium than a serving of Kale and is equal to that of a 1/2 cup of milk. 

Dandelions are versatile plants that can be used to treat a variety of disorders and because it is powerful diuretic it can be used help rid the body of excess water which is useful in lowering blood pressure but unlike many of it's pharmaceutical counter parts it does not rob the body of potassium. It is no wonder it's a favorite of herbalist who use tinctures made from the yellow blooms, leaves and roots to treat everything from diseases of the gallbladder, liver, urinary tract and kidneys, to using it to help with constipation, heartburn and upset stomachs. There are even reports of it being used in ancient Chinese medicine to help lactating women increase their milk flow. The crush up fresh leaves may be apply to wounds to help treat and prevent various types of infections and also help reduce any swelling. While the sap from the stem of the plant can be used to easy the pain from a bee sting or applied to warts and corns to help remove them.

Dandelions also can make for a tasty treat by using them in everything from mixing the leaves in a bed of greens for a salad or on a sandwich, to making your own delicious dandelion jelly, tea and wine out of the blooms and roots.The roasted roots can also used as a tasty caffeine free alternative to coffee and there are many wonderful dandelion recipes out there that you can try. Just be careful when you are harvesting your dandelions for use, as not to pick any that have been contaminated with pesticides or near where pets have gone to the bathroom. 

So the next time you see dandelions growing like crazy in your yard don't reach for the weed killer! Just let your mouth start to water at the thought of all the delightful delicacies you can make out of those beautiful blooms or imagine them as your own personal pharmacy which is growing just a few feet away in your own backyard.


Disclaimer: I am not a doctor. My opinions are based my personal experiences and research, so as with any herbs or vitamins you should always do your own research and consult your doctor or ND before trying any herbal remedies. 

Mexican Cornbread Chicken Casserole "Wild Wednesday Recipes"

Wednesday nights in our house are special for me and my youngest. It is mommy son night. We cook dinner together, picking one of our favorite meals and then eat dinner in front of the TV, either watching one of our favorite shows or a movie. My husband usually has a meeting on Wednesdays at his lodge and he is "Mr Picky" when it comes to food especially anything Mexican or Chinese which me and little man love,  so we really look forward to Wednesday nights and this in one of our favorite meals to make together.

Ingredients  

1lb of Chicken Breast cubed
4oz of Cream Cheese (1/2 package)
1 10oz can of diced tomatoes with green chilies
1 15oz can of black beans drained. 
1 1/2 cups frozen corn thawed  or 1 12oz can of corn drained
1 package of taco seasoning or you can us my recipe for Homemade Taco Seasoning
2 c of Shredded Cheese (we use sharp cheddar)
2T of EVOO (extra virgin olive oil)
1 package of cornbread mix
1 egg 
1/3 cup of milk

Preheat oven 375 degrees. Grease a 9x9 baking pan. 

In a skillet put the EVOO on medium heat then add the chicken and brown the chicken till the juices run clear. Next add the tomatoes with green chilies, taco seasoning and the cream cheese mix well then stir in the beans and corn. simmer for about 5 minutes then pour into a greased baking pan and top with cheese. Next in a medium bowl combine your cornbread mix, egg and milk then whisk till combine and pour over top of your casserole and bake in your preheated oven till the casserole is bubbling and the corn bread is browned and set approximately 30-40min.    
   

Homemade Taco Seasoning Recipe

When I started on my Handmade with Love x2 journey one of the first things I did was start making my own seasonings. I started with Taco Seasoning first because 1) it was so cheap and easy to make 2) I was hard pressed to find a store bought brand that did not have a bunch of fillers that quite frankly I don't want to feed my family because the really are not good for you, plus many have either MSG or black pepper in them, both of which I am allergic to and 3) well, it just tastes better and depending on who I am cooking for I can always turn up or down the heat based on the varied taste buds of my family.


Ingredients 

1 T Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Dried Minced Onion (or you can used Onion Powder)
1/4 tsp Dried Oregano
1/4 tsp Crushed Red Pepper Flakes. (you can add more or less depending on your taste buds)
1/2 tsp Paprika
1 1/2 tsp Ground Cumin
1 tsp of Sea Salt 

In a small bowl mix all the ingredients. 
For tacos just add to one pound of browned ground meat with a 1/2 cup of water then let simmer down. 

 

 You can always make this recipe in larger batches and store it in an air tight container which I always do just so that I have it on hand as I use it for a variety of recipes. Including my Mexican Cornbread Chicken Casserole.