Blueberry Sauce and Lemon Pancakes

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The next thing we made with our yummy blueberries is a family favorite – blueberry sauce! And here, we pair it with lemon pancakes, something equally delicious in their own right but when combined with the blueberry sauce, they are out of this world! Enjoy!

Sauce {lightly adapted from the Blueberry Sauce recipe in The Professional Pastry Chef cookbook by Bo Friberg}
½ cup sugar
1 cup cranberry juice (or your favorite cranberry juice blend – we like cranberry blackberry or cranberry grape)
2 tablespoons water
1 tablespoon cornstarch
1½ cups fresh blueberries

Place sugar and juice in a small saucepan. In a prep bowl, combine water and cornstarch. Stir until cornstarch is dissolved, and add into the cranberry juice. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Remove saucepan from heat and stir in blueberries. Let cool and serve. Store leftovers in the fridge. 

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Pancakes {lightly adapted from the Lemon Poppyseed Pancakes recipe from the Joy of Cooking website}
1 cup whole wheat pastry flour
¼ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup light sour cream
⅓ cup 2% reduced fat milk
Zest of two lemons
¼ cup fresh lemon juice
3 tablespoons extra light olive oil
1½ teaspoons vanilla extract
1 extra large egg, lightly beaten
 

In a medium bowl, whisk or stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center, and add sour cream, milk, lemon zest and juice, olive oil, vanilla extract, and egg. Use a fork to stir the wet ingredients and slowly incorporate the flour mixture until they are all combined (batter will be thick). Preheat a nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with butter or oil if necessary. Cook pancakes (use ¼ cup batter per pancake) until golden brown on both sides, adjusting the heat as needed. {Personal note: apparently, our stove is on the hotter side and I ended up having to cook the pancakes on medium-low heat.} Serve with blueberry sauce. :)

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Blueberry Muffins

Muffins are one of my favorite things to make. They are easy to put together, they are not finicky (mostly), and they bake up pretty and delicious in no time at all. So, that’s the first thing we made with our bountiful blueberries. Enjoy!

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Lightly adapted from the Perfect Muffins recipe in the McCall’s Home-Baked Breads cookbook.

2 cups all-purpose flour (remove 2 tablespoons and set aside to coat the blueberries)
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1¼ cups whole milk
⅓ cup vegetable oil (I use extra light olive oil)
1 teaspoon vanilla extract
1 extra large egg, lightly beaten
1 cup fresh blueberries
1½ tablespoons turbinado sugar

Preheat oven to 375ºF. Grease a 12-cup muffin pan or line with baking cups (tip: spraying baking cups with cooking spray will prevent muffins from sticking to the paper). In a large bowl, whisk or stir flour (minus the 2 tablespoons), sugar, baking powder, and salt together. Then, make a well in the center, and add milk, oil, vanilla, and egg. Stir only enough to combine all the ingredients (batter will be lumpy). Sprinkle the reserved flour over the blueberries to lightly coat them. Gently fold the blueberries into the batter. Spoon batter into the muffin pan (I use an ice cream scoop), and sprinkle with the turbinado sugar. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in the pan for a minute or two. Then, transfer muffins out of the pan to a cooling rack and cool completely.

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Picking Blueberries

Blueberry season is in full swing right now, and I managed to persuade Alex to go pick some with me yesterday. It was cloudy, breezy, and cool (another weird summer day) but just perfect for blueberry picking. :)

{For the past several years, we have been picking blueberries at Voytko Farms in Auburn Township, Ohio.}

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Chrysanthemum Tea

One of my favorite drinks on a hot summer day. :)

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Chicken Rendang

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Last Sunday, I finally decided to use the homemade rendang paste I had stashed in the freezer since January…of this year (I’m not that terrible of a procrastinator…I think). As always, every time I make rendang, I wonder why I don’t cook it more often because it’s sooooooo delicious. Oh yeah…I forgot for a moment the work involved. :) Wait, did I mention how absolutely FANTASTIC it is? Keith said he would take rendang over a good ribeye any day. Now, that’s how good this dish is. Serve it with nasi lemak (coconut rice), you’ll be in heaven! Enjoy! :)

Note: Recipe for the rendang can be found in a previously published post – Beef Rendang. I used green serrano peppers in this batch of rendang. If you use red chiles, the end result for the chicken rendang will be more yellowish reddish in color like this one. Also, chicken becomes tender faster than beef. To prevent the chicken from falling apart completely, take them out while you finish reducing the gravy. Once the gravy is reduced to the desired level, return the chicken back into the pot and continue on with step 5 (adding the tamarind concentrate, salt, and turmeric powder).

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Food Dome

I had been searching for a nice food dome for outdoor use for a while when I picked up this vibrant red one from Crate & Barrel for a steal. It was on clearance for $6, down from $20. I bought three. :)

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Refreshing Limeade

For dinner last night, I also made Keith’s favorite drink -limeade!

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3 cups water
½ cup sugar
Juice of 3 limes
1 lime, thinly sliced for garnish
¼ teaspoon salt or to taste
 

In a 1-quart liquid measuring cup, combine water and sugar and microwave until warm, about three minutes. Stir mixture until sugar dissolves completely. Add the lime juice, sliced lime, and salt, and stir again until well-combined. Serve on ice. Enjoy!

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Grilled Turmeric Chicken and Nasi Lemak (Coconut Rice)

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Sunday is usually a big cooking day for us, so that all we would need to do during the busy weekdays is just reheating. One of the dishes we made this week was grilled turmeric chicken. This recipe originally comes from Linda of Roti n Rice. The dish is easy to make (it is simply but deliciously flavored), and goes great with coconut rice and a side of grilled-roasted summer squash. Thanks for sharing, Linda!

Personal note: We used 11 to 12 pieces boneless, skinless chicken thighs (about 4¼ pounds), 4 teaspoons turmeric powder, 1½ teaspoons salt, and ½ teaspoon white pepper.

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Recipe for the coconut rice can be found in a previously published post – Nasi Lemak (Coconut Rice). Here, we use a combination of jasmine brown rice (2 cups) and white rice (1½ cups) instead of all white.

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As for the veggies, slice two zucchinis and one yellow squash, and toss with olive oil, salt, and black pepper in a 13 x 9-inch disposable foil pan. Place pan on the grill rack and cook until tender. Sometimes, we stir in sliced or diced tomatoes at the end but not this time. :)

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The Many Faces of Cyber

We’ve been enjoying dinner in our backyard these past few days, and I took the opportunity to take some new photos of Cyber last night. Enjoy! :)

I don't want to sit for any photos...do I have to, Dad?

I don’t want to sit for any photos…do I have to, Dad?

If you are going to make me, I'm giving you the cold shoulder.

If you are going to make me, I’m giving you the cold shoulder.

Oooh...what is that I smell?

Oooh…what is that I smell?

Oh, it's just leftovers on my nose...there, got it!

Oh, it’s just leftovers on my nose…there, got it!

Are we done yet?

Are we done yet?

(Howling) Make her stop!

(Howling) Make her stop!

I'm such a pretty boy! :)

I’m such a pretty boy! :)

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Flowers Everywhere

A lot of the flowers in our garden are in full bloom! All that weeding and mulching paid off after all (I try to remind myself of that often). :)

Veronica

Veronica

Clematis

Clematis

Daisies and coneflowers galore

Daisies and coneflowers galore

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