Blueberry Bars

These bars are my favorite dessert of the summer. I watch the blueberry prices drop and then buy the large clamshell so I can make these sweet, lemony, crumbly bars for a family barbeque. We’ve been making these every year for the past five years and they haven’t been replaced because they are the perfect summer treat balancing the tart blueberry and lemon with the sweet crust. They are warm and gooey like a little hand-pie straight out of the oven, or delicious room temperature for snacking and picnicking. If you’d like to replace your cereal in the morning, try these cold for breakfast.

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The beauty of this recipe is its simplicity. It does take a couple of minutes to zest the lemon, but after that it’s smooth sailing. These are very good made with Mama’s Almond Blend Flour for your gluten-free friends just substituting for the all-purpose flour one for one.

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour (substitute Mama’s Almond Blend Flour if you want this gluten-free)
1 cup cold unsalted butter, cut into about 16 small pieces (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest two lemons, juice of one lemon
4 1/2 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Preheat oven to 375 degrees and butter a 9X13 pan.

In a large mixing bowl stir together the sugar, baking powder and flour.  Stir in the slat and zest of two lemons. Add the butter and blend with flour using a  pastry cutter or fork until the most of the butter is the size of peas, with some large and smaller pieces. Add the egg and blend in with the pastry cutter or fork.

In a separate bowl stir together the sugar, cornstarch and juice of one lemon. Gently fold in the blueberries.

Pour half of the dough into the 9X13 pan and press down to form a smooth layer. Pour the blueberry mixture over your first layer of dough. Finish by spreading the rest of the dough on top of the blueberries.

Bake for 45-55 minutes, or until the tops of the bars are just beginning to brown. Serve warm or cool depending on your will power and preferences.

Recipe adapted from my favorite food blog, Smitten Kitchen.

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Blueberry Bars
 
Prep time
Cook time
Total time
 
These are very good gluten-free with Mama's Almond Flour blend.
Author:
Serves: 16
Ingredients
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour (substitute Mama's Almond Blend Flour if you want this gluten-free)
  • 1 cup cold unsalted butter, cut into about 16 small pieces (2 sticks or 8 ounces)
  • 1 egg
  • ¼ teaspoon salt
  • Zest two lemons, juice of one lemon
  • 4½ cups fresh blueberries
  • ½ cup white sugar
  • 4 teaspoons cornstarch
Instructions
  1. Preheat oven to 375 degrees and butter a 9X13 pan.
  2. In a large mixing bowl stir together the sugar, baking powder and flour. Stir in the slat and zest of two lemons. Add the butter and blend with flour using a pastry cutter or fork until the most of the butter is the size of peas, with some large and smaller pieces. Add the egg and blend in with the pastry cutter or fork.
  3. In a separate bowl stir together the sugar, cornstarch and juice of one lemon. Gently fold in the blueberries.
  4. Pour half of the dough into the 9X13 pan and press down to form a smooth layer. Pour the blueberry mixture over your first layer of dough. Finish by spreading the rest of the dough on top of the blueberries.
  5. Bake for 45-55 minutes, or until the tops of the bars are just beginning to brown. Serve warm or cool depending on your will power and preferences.

 

blueberry bars-3531pinterest

Quinoa-Crusted Cod

Quinoa-Crusted Cod

This is a Culinary Mama original recipe that will knock you off your feet. The fish has a healthy quinoa crunchy exterior, with a flaky creamy fish inside. The perfect accompaniment to the flavor of the fish and crunchy quinoa is our Peach Salsa. This combo is what you would expect when experiencing fine dining at a restaurant, but easy enough to make at home. I’ve been encrusting my fish with quinoa lately.  While this was a great crispy alternative to battered fish, I felt it lacked some kind of garnish on top to make the recipe pop. When I made the peach salsa the other day, I knew the salsa was just what was needed.

You can use left over quinoa or make it specifically for this recipe. Before cooking quinoa, wash it at least 3 times. Add 1 cup quinoa and 1 3/4 cups water to a rice cooker and start the cooker. If you’re cooking on the stove top, add water and quinoa to a medium sauce pan, cover and bring to a low simmer. Cook for about 30 minutes or until the water is absorbed.

4 skinless cod fillets (8 ounces each)
3/4 cup flour
2 large eggs
1 1/2 cups quinoa (cooked & cooled)
salt
pepper
4 tablespoons canola oil

Plus Peach Salsa recipe here –>

Quinoa-CrustedCod_3steps

1. Pat the fish fillets dry. Season with salt and pepper.

2. Set up 3 plates.  Put flour on the first  plate.  Crack eggs and gently whisk with a fork on the second plate.  Place quinoa on the third plate.

3. Coat both sides of the first fillet with flour. Shake off any extra flour.  Then coat the fillet in the egg.  Let any extra egg drip off  before moving the fillet to the quinoa plate.  Press quinoa into the fish to coat it.

Quinoa-Crusted Cod pressing

4. Heat oil in a pan at medium-high. To check the temperature of the oil,  place the back end of a wooden spoon in the oil. When bubbles collect around the wood, like in this picture, the oil is hot enough to fry fish.

Quinoa-CrustedCod_oil

5. Gently place the quinoa covered cod into the pan. Cook until quinoa turns golden, about 3 minutes. Flip fillet and continue to cook on the second side until fish flakes apart when gently pressed. Remove fillet and place on a bed of paper towels to drain any excess oil.  Serve immediately topped with a fruit salsa like this Peach Salsa.

Quinoa-Crusted Cod

Quinoa-Crusted Cod
 
Prep time
Cook time
Total time
 
You can find the peach salsa recipe here - http://culinarymamas.com/peach-salsa/
Serves: 4
Ingredients
  • 4 skinless cod fillets (8 ounces each)
  • ¾ cup flour
  • 2 large eggs
  • 1½ cups quinoa (cooked & cooled)
  • salt
  • pepper
  • 4 tablespoons canola oil
  • Plus Peach Salsa
Instructions
  1. Pat the fish fillets dry. Season with salt and pepper.
  2. Set up 3 plates. Put flour on the first plate. Crack eggs and gently whisk with a fork on the second plate. Place quinoa on the third plate.
  3. Coat both sides of the first fillet with flour. Shake off any extra flour. Then coat the fillet in the egg. Let any extra egg drip off before moving the fillet to the quinoa plate. Press quinoa into the fish to coat it.
  4. Heat oil in a pan at medium-high. To check the temperature of the oil, place the back end of a wooden spoon in the oil. When bubbles collect around the wood, like in this picture, the oil is hot enough to fry fish.
  5. Gently place the quinoa covered cod into the pan. Cook until quinoa turns golden, about 3 minutes. Flip fillet and continue to cook on the second side until fish flakes apart when gently pressed. Remove fillet and place on a bed of paper towels to drain any excess oil. Serve immediately topped with a fruit salsa like this Peach Salsa.

 

 

Peach Salsa

Peach Salsa

One of my favorite things about summer is the availability of fresh fruits. Peaches are at the top of my favorite fruit list. You can eat them on their own, make them into a sweet dessert, or use them in a savory recipe like this peach salsa. In this recipe the sweet and juicy peaches are complimented with the crunch of a bell pepper and spice of jalapeno. You can serve this seasonal recipe with chips or use it to pump up a grilled pork chop. My personal favorite using it to top Quinoa-crusted Cod, a recipe that I’m very excited to post and share with you this Friday.

Be sure to check out our tips and tricks on how to cut a pepper and how to take the sharpness out of an onion. This is a pretty mild version of salsa. Consider 1 additional tablespoon of jalapenos if you love spicy food. The peach salsa tasted great right after mixing, however the flavors did blend a bit after being refrigerated for about an hour. If you plan on using it later, reduce the lime juice by one tablespoon. The peaches will most likely let off some of their juices and the salsa could become too juicy. I also want to note, that I used white peaches and an orange bell pepper. Yellow peaches and red pepper would also taste great and look beautiful.

Peach Salsa

2 cups peaches, diced (about 2 large peaches)
1 cup bell pepper, diced (see here how to dice them)
2 Tablespoons red onion, minced (see here how to prep them)
2 Tablespoons freshly squeezed lime juice
2 Tablespoons cilantro, minced
1 Tablespoon jalapeno, minced
1/8 teaspoon salt
pinch of pepper

Mix all ingredients. Eat immediately or chill until you’re ready to serve.

Peach Salsa
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups peaches, diced (about 2 large peaches)
  • 1 cup bell pepper, diced (see here how to dice them)
  • 2 Tablespoons red onion, minced (see here how to prep them)
  • 2 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons cilantro, minced
  • 1 Tablespoon jalapeno, minced
  • ⅛ teaspoon salt
  • pinch of pepper
Instructions
  1. Mix all ingredients. Eat immediately or chill until you're ready to serve.

This recipe is linked to Gluten-Free Wednesdays