Archive for June, 2014
I am pretty sure I found this recipe online somewhere, but I am not sure where.
- 1/3 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 cups blueberries
- 1 cup flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon salt (we used salted butter so we didn’t use)
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup butter, melted and cooled slightly
- 1 teaspoon vanilla
1. Preheat oven to 375F with rack in middle position. Butter a 9 inch square baking dish.
2. Stir together the 1/3 cup sugar, water, lemon juice and cornstarch in a small saucepan. Stir in blueberries. Bring to a simmer and then simmer, stirring occasionally, for 3 minutes. Remove from heat.
3. In a medium bowl, mix together the flour, baking powder, salt (if using) and remaining 1/2 cup sugar.
4. In a small bowl, mix together the egg, milk, melted butter and vanilla. Add to the flour mixture, mixing until just combined.
5. Spoon batter into prepared baking pan, spreading evenly. Pour blueberry mixture evenly over batter (the recipe said the berries will sink, but ours really didn’t). Bake 25 to 30 minutes or until a knife inserted in the cake’s centre comes out clean.
Verdict: This was a delicious cake. The batter itself was nice and smooth (I guess the name comes from the kind of pudding like texture the cake had) and the blueberries just added to it perfectly. I kind of wish that we had pushed the blueberries into the batter a little, so they just weren’t sitting on top of the cake, but either way it was amazing.
I am pretty sure I found this recipe online, but I am not sure where.
- 4 chicken breast halves
- 4 medium potatoes, cut into 1 inch cubes (we peeled ours but the original recipe called for unpeeled)
- 1 medium red pepper cut into 1 1/2 inch pieces
- 1 medium onion cut into 8 wedges (we just added half a small onion, cut into pieces)
- 2 tablespoons butter, melted
- 1/4 cup Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
1. Preheat oven to 400F. Spray an oven dish with cooking spray.
2. Place 1 chicken breast half in each corner of the oven dish. Place vegetables in the centre. Pour melted butter over chicken and vegetables. Sprinkle evenly with cheese, garlic powder and paprika.
3. Bake for 30 to 35 min or until chicken is cooked through and potatoes are tender.
Verdict: This was an easy recipe, but I found that the cheese and seasoning wasn’t very even across all of the vegetables. I also thought that there was something missing from the dish (we ended up making corn on the side and serving that with supper).
I am pretty sure I found this recipe online somewhere, though I can’t remember where.
- 2 cups noodles
- 1 teaspoon olive oil
- 1/2 lb. boneless, skinless chicken breast cut into strips
- 1/2 cup plain yogurt
- 2 teaspoons flour
- 1/2 cup chicken broth
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 onion, chopped
1. Cook noodles as directed on package.
2. Meanwhile, heat oil in skillet over medium-high heat. Cook chicken until no longer pink in centre. Remove from skillet and keep warm.
3. In a small bowl, mix together yogurt and flour.
4. In skillet, heat the broth, thyme, paprika and onion until boiling. Reduce heat and simmer 2 minutes, stirring occasionally. Gradually stir in yogurt mixture. Cook, stirring constantly, until thickened; do not let boil. Add chicken to the sauce and stir. Cook 1 minute longer. Serve with chicken and sauce over noodles.
Verdict: I wish there had been more sauce. Maybe we made too many noodles or maybe it was just the recipe, but there definitely wasn’t enough sauce for the noodles. I also wish we had omitted the onions, because they were still kind of raw tasting.