WESTERN PRODUCER — Summertime means staying outside to experience the array of colours in a sunset followed by the moon rise and star gazing. It means enjoying a leisurely walk or taking part in some garden therapy by picking produce and smelling blooms like purple petunias and evening scented stocks. It means reading a favourite book on the deck in the warm breeze.
Part of the pleasures of the season are the sharing of food, especially seasonal produce, such as fresh-picked cucumbers, new potatoes, sweet carrots and prairie cherries. Recently, I’ve added a new must-have to my list: fresh chilled, in-season Canadian blueberries.
These deep-blue-coloured berries are a nutritional powerhouse, high in fibre, vitamins C and K and antioxidants, which include resveratrol.
Researchers at the U.S. Department of Agriculture’s Arkansas Children’s Nutrition Centre determined that both wild and cultivated blueberries had the highest antioxidant capacity among fruits.
Other studies have shown that eating blueberries helps to reduce that stubborn belly fat.
Blueberries are so simple to eat, with no pits, no skins to peel and no seeds to get stuck in our teeth. They can also take your menus to the next level of taste. Add blueberries to your Greek vanilla or lemon yogurt, pancake batter, smoothies, on top of cereal and porridge, and to your main course entrees and desserts.
Blueberry chicken chopped salad
Give your greens a blast of blue.
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1 tbsp. olive oil 15 mL
- 1 head romaine lettuce, washed and finely chopped
- 2 c. fresh blueberries 500 mL
- 1/2 c. chopped fresh tomatoes 125 mL
- 1/2 c. chopped fresh cucumber 125 mL
- 1 c. chopped raw or toasted pecans 250 mL
- 1/2 c. diced red onion 125 mL
- 1/2 c. cheese such as feta (or any soft cheese of your choice) 125 mL
- Dijon vinaigrette
To make the vinaigrette:
- 1/3 c. olive oil 80 mL
- 3 tbsp. red wine vinegar 45 mL
- 2 tsp. honey 10 mL
- 1 tsp. Dijon mustard 5 mL
- pinch of salt and black pepper to taste
To make the dressing, combine all ingredients, whisk and set aside. Pour on before serving.
Instructions:
Season the chicken breasts with salt and pepper.
Heat the oil in a large sauté pan over medium heat. Add the chicken breasts and cook for four to five minutes per side, until the chicken is cooked through and no longer pink inside.
Transfer chicken breasts to a separate plate and let rest for at least five to 10 minutes. Then chop into small, bite-sized pieces.
Add the chicken to a large mixing bowl with the lettuce, blueberries, tomato, cucumber, pecans, red onion, feta cheese, and vinaigrette. Toss to combine. Serve immediately.
Note: What is fun about a meal salad is that you can be creative. Add more protein and less vegetables, use beef instead of chicken, use plant proteins instead of animal protein or use different vegetables with the greens. The plate is your palette.
Blueberry lemon cheesecake bars
Crust:
- 1 1/2 c. graham cracker crumbs 375 mL
- 6 tbsp. unsalted butter, melted 90 mL
- 1/4 c. granulated sugar 60 mL
Filling:
- 2 packs of cream cheese, softened to room temperature 2×250 g
- 1 large egg
- 1/4 c. granulated sugar 60 mL
- 2 tbsp. lemon zest 30 mL
- 2 tbsp. lemon juice 30 mL
- 1 tsp. pure vanilla extract 5 mL
- 1 1/2 c. fresh blueberries (if using frozen do not thaw) 375 mL
Instructions:
Preheat the oven to 350 F (180 C). Line an eight-inch square baking pan with parchment paper with enough on the sides to easily lift the chilled bars out once prepared. Set aside.
Add the graham crumbs to a mixing bowl, cover with the melted butter and sugar, stir to combine well. Press into the lined pan. Bake for five minutes. Allow to cool as you prepare the filling.
In another mixing bowl, beat the cream cheese for one minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth, approximately three minutes in total. Gently fold in the blueberries. Spoon the filling carefully over the crust.
Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours.
Lift the parchment paper out of the pan and cut into 16 squares. Source: adapted from Sally’s Baking Addiction.
Glistening blueberry sauce
An easy and quick topping.
- 1/4 c. sugar 60 mL
- 1 tsp. cornstarch 5 mL
- dash salt
- 1/4 c. water 60 mL
- 1 c. fresh or frozen blueberries 250 mL
- 1/2 tsp. grated lemon zest 2 mL
- 1 1/2 tsp. lemon juice 7 mL
In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice and bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, two to three minutes (some berries will remain whole). Serve warm or chilled over ice cream. Also good over yogurt, pancakes and cheesecake.
Makes about 1c./250 mL of sauce. Source: Taste of Home.
Quick and easy blueberry muffins
- 1 1/2 c. all-purpose flour 375 mL
- 1/2 c. granulated sugar, plus 1 tablespoon for muffin tops 125 mL
- 1/4 tsp. salt 1 mL
- 2 tsp. baking powder 10 mL
- 1/3 c. oil 80 mL
- 1 large egg
- 1/3 – 1/2 c. milk ( dairy and non-dairy both work) 80 mL – 125 mL
- 1 1/2 tsp. vanilla extract 7 mL
- 1 c. fresh or frozen blueberries (if using frozen berries do not thaw before using) 250 mL
Heat the oven to 400 F (200 C). Prepare muffin tins. For standard-size muffins line 10 to 12 muffin cups. If there are extras, fill the remaining cups with one to two tbsp. of water to help the muffins bake evenly.
Instructions:
In a large mixing bowl, combine the flour, sugar, baking powder and salt.
Add oil to a measuring cup that holds at least 1 c./250 mL. Add the egg then fill the jug to the one cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. The muffin batter will be quite thick. Fold in the blueberries.
Divide the batter between muffin cups (about three-quarters full). Sprinkle a little sugar on top of each muffin.
Bake muffins for 15 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean. Cool.
To store, place them in a sealed container, and store at room temperature for two to three days. Makes 12 muffins. Source: .
Blueberry coffee cake
You will love the deep blue colour of the baked berries. Great for coffee breaks.
- 1 1/2 c. flour 375 mL
- 1/2 c. sugar 125 mL
- 2 tsp. baking powder 10 mL
- 1 1/2 tsp. grated lemon zest 7 mL
- 1/2 tsp. nutmeg or cinnamon (or a mix of both) 2 mL
- 1/4 tsp. salt 1 mL
- 2/3 c. milk 150 mL
- 1/4 c. butter, melted 60 mL
- 1 egg, beaten
- 1 tsp. vanilla 5 mL
- 2 c. fresh or frozen blueberries 500 mL
- (You can use equal amounts of frozen berries but do not thaw before using)
Topping:
- 1/2 c. sugar 125 mL
- 1/2 c. flour 125 mL
- 1/4 c. butter, melted 60 mL
In a mixing bowl, combine the first six ingredients. Then add the milk, butter, egg, vanilla and beat for two minutes.
Pour into a greased 9×13-inch (22×33 cm) baking pan. Sprinkle with blueberries.
In a bowl, mix the sugar and flour; cut in the butter and sprinkle over the berries. Bake at 350 F (180 C) for 40 minutes or until browned. Cuts into 12 servings. Source: Quick Cooking Magazine.
Lastly, a cookie option.
Blueberry cookies
- 2 1/2 c. all-purpose flour (spoon and levelled) 625 mL
- 1 1/2 tsp. baking powder 7 mL
- 1/4 tsp. salt 1 mL
- 3/4 c. unsalted butter, softened to room temperature 175 mL
- 3/4 c. granulated sugar 175 mL
- 1/4 c. packed light or dark brown sugar 60 mL
- 1 large egg, at room temperature
- 1 1/2 tsp. pure vanilla extract 7 mL
- 2 tsp. lemon zest 10 mL
- 2 tbsp. fresh lemon juice 30 mL
- 1/4 c. milk 60 mL
- 2 c. fresh or frozen blueberries 500 mL
Lemon glaze
- 1 1/2 c. icing sugar 375 mL
- 2 tbsp. fresh lemon juice 30 mL
- 1 – 2 tbsp. half-and-half (or heavy cream or milk) 15 – 30 mL
In a large mixing bowl, mix the flour, baking powder, and salt together. Set aside.
In another bowl, beat the butter, granulated sugar and brown sugar together on high speed until creamy, approximately two minutes. Then mixing on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined.
With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. The dough will be thick and be careful not to over mix. With a spoon or rubber spatula, carefully fold blueberries into cookie dough. Handle with care because some may break.
Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to two to three days.
Preheat the oven to 350 F (180C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove cookie dough from the refrigerator. Scoop cookie dough, about 1 1/2 tbsp. each and place three inches apart on the baking sheets. If desired, sprinkle each with a little coarse sugar. Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger.
Remove from the oven and allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely before glazing.
To make the glaze, whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin, if desired. Drizzle over the cookies and let set.
Glazed cookies will stay fresh covered at room temperature for two days or in the refrigerator for up to one week. Makes about 32 cookies. Source: .
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: [email protected].
These deep-blue-coloured berries are a nutritional powerhouse,
https://www.producer.com/farmliving/canadian-blueberries-a-healthful-addition-to-any-diet/
