Blueberry Oatmeal Bread

Richard at the office is into baking  he has made some out of this world banana breads, cakes and muffins. He stuck a piece of this in front of me today and said this is great and he was not lying.

This is Heidi from Go bold With Butter  – She must love Ina Garten who uses a lot of butter while cooking.

I’m a lover of quick breads. Pulling together a few ingredients that can be mixed by hand and dumped into one simple pan, then placed in a hot oven to produce a sweet blueberry surprise topped with a pat of butter is what I call a great weekend treat.

The beauty of this recipe is that it comes together so quickly I don’t even have to wait for the weekend to make it. In about the same amount of time it takes to make a morning omelet I can mix the ingredients, then take a quick shower, put on my face and have something fresh from the oven for my daughter before shuttling her off to school.

I love blueberry muffins so adapting the recipe for a quick bread was a natural. Adding heart-healthy oatmeal to the mix gives it a bonus kick start for my daughter’s morning, and a pick-me-up for my afternoon snack.

Blueberry Oatmeal Bread

richard 1
By Heidi
Makes one loaf

Ingredients:

1 cup blueberries
2 cups flour, plus 1 tablespoon
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup Greek yogurt
2 eggs
½ cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla
½ cup oats

Directions:

Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour.

In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.

Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.

Related post

Jordan Marsh Blueberry Muffins

Pancakes

Healthy Breakfast Scones

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Quick Lemon Herb Pan Sauce

Shallot bulbs

Ingredients

  • 1-2 shallots, minced fine – in a pinch substitute ¼ cup sweet onion
  • ½  cup chicken stock
  • 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
  • 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
  • ¼ cup fresh lemon juice
  • 1 tbsp. butter
  • Salt and pepper to taste

How:

Remember this is after searing and or roasting something usually chicken

Heat pan over medium heat. Add the shallots to the pan and sauté, stirring, for about 30 seconds to 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste.

Quick and easy – wine instead of broth?

Pan Seared Chicken Breasts with Lemon Herb Pan Sauce

Pan Seared Chicken Breasts with Lemon Herb Pan Sauce

We bought some bone in chicken breast at Wholefoods they were not on our list but on sale. I am not a big white meat fan but it is better for you and Lyn does not like the dark meat I love her and I cater to her like most of the time. Anyway we already used the boneless chicken breast in the Carrot Orange Juice Chicken Noodle Soup and I had planned on doing something with it last night. I was surfing the net on my lunch break and found a few but this one from DadCooksDinner.com caught my eye, I did not have everything he used but had substitutes, onion for shallot, dried instead of fresh herbs and I added lemon juice. I did not notice the title until today when I went back to post. He did call it lemon herb sauce after all, but listed no lemon I took liberties, besides it would not be the first time someone else other than me or my Mom left out one ingredient.  Anyway this came out with crispy skin, moist and tender so good when Lyn walked in the door I said forget your special diet you just got to try this. She asked if I marinated in buttermilk it was so moist and tender. Like he said in his post he has pan seared oven roasted steak, pork etc. – a man after my own heart – he thought why not with chicken.

Ingredients:

  • 1 chicken breasts split, bone in and skin on
  • Kosher salt
  • Fresh ground pepper
  • 1 tsp. canola oil

You can adjust the salt and pepper to your taste, my wife is a pepper head so.

Pan Sauce

  • ¼  cup sweet onion, minced fine
  • ½  cup chicken stock
  • 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
  • 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
  • ¼ cup fresh lemon juice
  • ½  tbsp. butter
  • Salt and pepper to taste

How:

Prepare the Chicken: Heat your oven to 350F. If the chicken breasts came with the rib section still attached, remove them- they might get too dried out. Rinse and pat dry chicken. Combine salt and pepper together and sprinkle the chicken all sides. Let rest at room temperature until the pan is heated.

Sear the chicken: Put the teaspoon of oil in your fry pan, and heat over medium heat until the oil is shimmering. Swirl the oil around to coat the pan, then add the chicken, skin side down. Sear for 4 to 8 minutes, or until the skin is a dark golden brown. Flip the chicken and sear the bone side for 4 minutes.

Sear the chicken

*Searing time will depend on how crowded your pan is.  If your pan isn’t very crowded searing will take less time – 4 to 6 minutes.

Roast the Chicken: Move the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes. You want to cook the chicken until it is just 160*F in the thickest part of the meat. (The best way to check this is with a remote probe thermometer.)  Remove the pan from the oven, and move the chicken to a serving plate. Keep the oven mitt on the handle this reminds you the handle and pan are still very hot. I have the scars to prove that I had brain fart moments.

Make the Sauce: Remember, the handle is still &*&^%!! Hot. Using an oven mitt or pot holder, put the pan over medium heat. Add the onions to the pan and sauté, stirring, for about 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste. I am on a self imposed very low salt diet so I used the salt sparingly.

Spoon a teaspoon of sauce over each breast, then serve I also used over the asparagus.

Taken with cell phone

Taken with cell phone

Lyn’s Almond Butter Cookies

Lyn’s Almond Butter Cookies

I know she got these out of a natural health magazine many years ago and that these are good, real good, that’s all I will write. Smell the almond.

About 3 1/2 dozen cookies

Ingredients

  • 24 whole almonds
  • 2 cups unbleached all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • ½ cup maple syrup
  • 2/3 cup almond butter
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon Vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon finely grated orange zest.

 

How

Preheat the oven to 350°. Lightly grease 2 backing sheets

Blanch the almonds in boiling water for 45 seconds. Drain and rinse under cold running water, squeeze each almond to pop it out of its skin; transfer almonds to cookie sheet and toast in the oven for 8 minutes.

Sift the flour, baking soda, and salt together in a bowl.

In another bowl, whisk together maple syrup, almond butter, melted butter, vanilla and almond extracts and orange zest until smooth.

Fold the flour mixture into the almond butter mixture.

Form the dough into walnut sized balls. Place the balls 3 inches apart on the backing sheet and gently flatten into 1 ½ inch rounds. Press an almond into each cookie. Bake for 15 to 18 minutes, rotating the baking sheets halfway through for even baking. Transfer the cookies to a wire rack to cool until crisp.

***************************

Is this true?

Almonds are not nuts.  In fact, an almond is the seed of the fruit of the almond tree.  This tree bears fruits with a “stone-like” seed within.

Fruits with these characteristics are called “drupes”.  Specifically, a drupe is a fruit that has an outer fleshy part surrounding a shell that contains a seed.  Other drupes include fruits from walnut trees and coconut trees.

The seed inside the almond fruit is what is commonly referred to as an almond “nut”, even though it’s not a nut.  A nut is a hard shelled fruit that has an indehiscent seed; more simply, a hard shelled fruit that doesn’t open to release its seed(s).  An example of a true nut would be an acorn or chestnut.

This all gives a whole new perspective to the famous Almond Joy jingle “Sometimes you feel like a nut; sometimes you don’t”.  When you feel like a nut, an Almond Joy wouldn’t do you any good due to the ingredients primarily comprising of chocolate (bean), coconut (seed), and almonds (seed).  The ending of the jingle, like so many advertisements, is then just plain false advertising: “Almond Joy’s got nuts” (LIES!!!), “Mounds don’t”.

Read more at http://www.todayifoundout.com/index.php/2010/04/almonds-are-not-nuts/#SMiq8OzorPKfmDkT.99

Pan Seared Oven Roasted Tenderloin

Pan Seared Oven Roasted Tenderloin

I know you have gone out to dinner and had that wonderful melt in your mouth steak Filet Mignon. Being that it is an expensive cut of meat at the restaurant it is much more economical to cook at home especially when you do not eat as much, heck Lyn and I can share one and are completely satisfied. I used to laugh to myself watching my parent split such a small piece of meat. At home some like to broil or grill but I prefer to pan sear and finish off roasting it in the oven. Do yourself a favor don’t buy grocery store cuts unless it is something that equals the quality of Wholefoods or a local butcher the $4 to $6 a pound you save is not worth it

FYI from about.com

Question: What is filet mignon?

Filet mignon is an expensive tender cut of beef

Answer: Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.

Filet mignon is French, of course, with filet meaning “thick slice” and mignon meaning “dainty.” It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.

The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.

Ingredients

  • 1 or 4 Filets depending on how many you are serving about 1 ½ to 2” thick
  • 1 small or medium sweet onion sliced very thin
  • Button mushrooms
  • 1 small clove garlic
  • Butter
  • Vegetable oil

How

Season the steaks with salt and pepper and bring to room temperature.

Slice the onion very thin.

Preheat oven to 4250 rack in center.

Heat the oil over medium heat in an oven proof pan.

Sear the steaks for about 5 minutes.

Turn and place the pan in oven for about 7 minutes.

Remove cover very loosely with tin foil and let set for 5 minutes before serving.

Either the mushrooms or onions are optional but we like them.

Meanwhile sauté in butter, half the onion, garlic and mushrooms to be used as side.

In another pan heat the vegetable oil until simmering and add a little at a time some of the remaining onions, the goal is to crisp. I will be honest here I have only been successful in crisping the onions to my liking once or twice but they always are a good topper for the steak. If anyone can share how to do it let me know. Thanks

     

This is always a 2 head bobbing up and down from Lyn and Steve.

 

Some other recipes from Stevesacooking.com

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

Herb Rubbed Flank Steak

 

Lyn’s Blueberry Oatmeal pancakes

Lyn’s Blueberry Oatmeal pancakes

Sunday morning the newspaper, waffles, pancakes or even eggs and bacon what could be better? We have made these plenty of times before each time the memory never lets us down. With this much oatmeal, you can expect it to be pretty hardy. Two of these fills me up for most of the morning but I cheat and have a third they are just so good. I caught Lyn sneaking another this morning, at least she did not put pepper on them she is a pepper head after all.   You can cook the entire batch then freeze them, separated by parchment or wax paper and warm one for a quick breakfast of breakfast for supper.

Ingredients

  • 8 Tbsp. powdered buttermilk and 2 cups water or milk  you can substitute with 2 cups real buttermilk
  • 1 ¾ cups quick-cooking rolled oats
  • ½  cup oat flour
  • 2 large eggs, beaten
  • ¼ cup light olive oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt

Warm maple pancake syrup

  • 1 cup pure maple syrup
  • ¼ to ½ cup frozen blueberries.
  • Chopped walnuts

How

Mix together all ingredients in a blender let stand in frig for a short while or if hunger plow ahead.

Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface and lightly grease. Pour about a ¼ cup for each pancake onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, about 2 minutes. Turn once, cooking the other side until golden, about 1 minute. Serve immediately, or keep warm in a 200° oven until ready to serve.

To make the warm pancake syrup, combine the blueberries in a small saucepan or microwave-proof bowl. Heat

Serve immediately top with chopped walnuts.

Makes 6-12 pancakes

Lyn's oatmeal pancakes ingredients

Double click to enlarge pictures

   Lyn's oatmeal pancakes pulse to mix   Lyn's oatmeal pancakes let's eat

The Ultimate Yummy

My brother was a recipient of that chain email I talked even though he did not join he did send me a recipe. He was an inspiration to me working at Danny Kay’s that small Italian restaurant in Falmouth long since gone, making sauces and other delights. I remember walking in when I moved back to the cape from Chicago (at least 3 years had passed) and Paula Rose asked me if I wanted my usual Veal parmesan.  It was the kind of place that you could share stories and sometimes food with people sitting next to you at least my Dad did. I think that is why I can make new friends in a line.

Anyway Mike sent this

Sorry, but I am not into the mass recipe things. But I would like to share this wonderful treat. The problem is that it is really not very good for those on a diet. But it is unbelievably yummy. Once made, it can be frozen and saved for a special day. Nancy’s daughter-in-law made it. It lasted just a few days in our freezer!

Call it what you want. We just call it “The Ultimate Yummy!”

Enjoy!

Nancy and Mike

Ingredients:

  • 1 cup butter
  • 1 cup brown sugar
  • 1 tsp. vanilla
  • Semi-sweet chocolate chips (doesn’t say how much) I prob use about 1/2 a bag
  • Saltine crackers

How:

Preheat oven to 350

Line cookie sheet with aluminum foil

Grease foil and line with saltines

Melt butter and brown sugar in small saucepan. Bring to boil stirring constantly. Boil for exactly 3 minutes. Remove from heat and add vanilla.

Pour mixture over saltines and spread evenly. Bake for 5 minutes

Remove from oven and put chocolate chips on top. Allow chips to melt and spread evenly

Refrigerate to set. Break up crackers and remove aluminum foil from bottom of the cookies

Keep refrigerated until ready to serve

Here are some tweaks I might try.

Use light brown sugar and no salt butter, use dark chocolate and maybe melts some white chocolate and drizzle on top.  Chopped golden raisins and or nuts pecan or walnuts mmm?  But like I say, try it the cooks way first you should taste what they created.

PS I did a quick Google search on the ingredients and found that this is similar to Saltine Butter/Cracker/nut Toffee so I admit it I grabbed a picture, this is something that I have to stay away from but it sounds soooooo good.