Firecracker Fish Sandwiches with Green Mango Salsa and Greens with Blueberry Vinaigrette

This recipe is amazing on so many levels.  I have never made a Blueberry Vinaigrette before and I was pleased with how easy it was to do and the wonderful flavour of the Vinaigrette.  I had some left over and used it on my lunch salads.  The rub worked great on the fish and again there is still some left over so I have been also using it on chicken.  The salsa is a great contrast to the rub and it can also stand on its own.  This is from Food & Drink Summer 2011.

RUB
1 tbsp salt
1 tsp each of granulated sugar, freshly ground black pepper, paprika, cayenne, dried thyme and dried oregano
2 tsp each of chili powder, ground cumin, garlic powder and onion powder

SALAD
3/4 cup blueberries, divided
2 tbsp balsamic vinegar
1/4 tsp granulated sugar
Pinches of salt
1/4 cup olive oil
1 small head romaine, torn
90-125 g feta cheese, crumbled

SALSA
1 medium to large underripe mango, peeled and julienned
3/4 cup julienned red onion
3/4 cup seeded and diced tomato
1/2 large lime, juice and zest
1/2 tsp granulated sugar
1/4 tsp salt
1 clove garlic, minced
1 tsp vegetable oil

FISH
4 tilapia fillets or other white fish fillets
3 to 4 tbsp vegetable oil, divided
1/2 cup all purpose flour
4 Italian rolls, each about 6 to 8 inches long
3 to 4 romaine lettuce, shredded
1/4 cup chopped coriander

1. Stir rub ingredients together; store in an airtight jar, out of the light for up to several weeks.
2. Measure 1/4 cup blueberries into a small mixing bowl.  Mash with a fork.  Add vinegar, sugar and salt; set aside for 30 minutes or more at room temperature.  Then strain through a fine strainer, discarding solids.
3. Whisk 2 tbsp blueberry vinegar with oil.  (Cover and refrigerate remaining blueberry vinegar for another time.) Toss with romaine just before serving.  Scatter salad with remaining blueberries and feta.
4. Toss mango with red onion and tomato.  Stir lime juice and zest with sugar, salt, garlic and oil.  Drizzle over mango mixture; stir well.  Set aside to develop flavours for 30 minutes at room temperature or cover and refrigerate for up to half a day (bring to room temperature before serving).
5. When ready to serve sandwiches, sprinkle each side of fillet with 1/2 tsp rub.  Heat 1 tbsp oil over medium heat until very hot.  Dip each fillet into flour; shake off excess.  Fry each coated fillet for 3 to 4 minutes per side, using more oil as needed, or until a fork separating fish flakes shows centre to be opaque.
6. Meanwhile, line rolls with shredded lettuce.  Top with hot fish, cutting to fit as needed, and a heap of the mango salsa.  Sprinkle with coriander.  Serve with salad.

Blueberry Cobbler

Here is my favourite recipe for blueberry cobbler.  This tastes decadent but is lower in fat than you would think at just 231 calories per serving with approx 5 g of fat.  I found this recipe online at tasteofhome.com

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
2 tbsp lemon juice
1/4 tsp ground cinnamon
1/3 tsp ground nutmeg
1 cup all purpose flour
2 tsp grated lemon peel
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3 tbsp cold butter
3/4 cup buttermilk (I used soured milk - 3/4 cup 1%milk with 2 tsp vinegar)

* In large bowl, combine blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg.  Transfer to a 2 qt baking dish coated with cooking spray.

* In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs.  Stir in buttermilk just until moistened.  Drop by tablespoonfuls onto blueberry mixture.

* Bake, uncovered at 375 for 30 to 35 minutes or until golden brown.  Serve warm.  8 servings.

Blueberry Streusel Muffins

Love the streusel crumble on the top of these.  A nice breakfast or snack.

TOPPING
1/3 cup whole wheat flour
1/4 cup Oats
1/4 cup packed brown sugar
1/4 tsp cinnamon
2 tbsp butter, melted

MUFFIN
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk (I just add about 2 tbsp white vinegar to 1 cup milk)
1 cup packed brown sugar
1/3 cup canola oil
1 egg
1 cup blueberries, fresh or frozen

1. Preheat oven to 375F.   Grease a 12 cup muffin pan or line with paper liners.
2. TOPPING:  Mix topping ingredients in a small bowl.  Reserve
3. MUFFIN:  Combine flour, baking powder, baking soda and salt in a large bowl.  In a separate large bowl, whisk buttermilk, brown sugar, oil and egg.  Stir into dry ingredients.  Stir in blueberries.
4. Spoon batter into prepared muffin pan.  Sprinkle with reserved topping.
5. Bakin in preheated oven, 22-25 minutes or until a toothpick inserted in centre of muffin comes out clean.  Cool on wire cooling rack.

Shortbread Lemon Cream Cheese Tart with Blueberry Sauce

You can't go wrong with lemon and blueberries, they just seem to go together well.  You don't need the blueberry sauce, I actually just served with fresh blueberries. A tip - sift your icing sugar to avoid lumps. From Food and Drink 2000


Shortbread Crust
2/3 cups unsalted butter, softened
1/3 cup icing sugar
1 1/3 cups all purpose flour

Cream Cheese Filling
750 g cream cheese, room temperature
1 cup icing sugar
1/4 cup lemon juice
1 tsp vanilla
2 tsp grated lemon peel

Blueberry Sauce
1 1/2 cups blueberries, fresh or frozen
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

1. Prepare a 9 inch diameter flan tin by lining the bottom with parchment paper, and greasing and flouring the sides.
2. In a food processor, combine butter and icing sugar until blended.  Pulse in flour until just combined (I only have a hand mixer and it worked just fine, just be careful you don't overdo it). Press dough, about 1/4 inch thick along bottom and sides of prepared flan tin.  Refrigerate for 30 minutes.
3. Preheat oven to 350 F.  Prick holes in bottom of unbaked crust to allow steam to escape.  Bake for 12 to 15 minutes or until slightly coloured.  Check for air bubbles and prick as necessary.  Let cool completely before filling.
4. In a food processor or by hand, beat cream cheese until softened.  Add remaining ingredients and continue beating until smooth and the consistency of thick whipped cream.  Spoon into prepared shell and refrigerate for 2 hours.
5. Mix cornstarch, sugar and water.  Set aside.  Add blueberries along with any juice into a pot.  Bring to a boil on medium high heat.  Stir cornstarch mixture into blueberry mixture.  Reduce heat and continue cooking, stirring until thickened.  Cool before serving.
6. Serve wedges of tart with blueberry sauce drizzled over top.

Blueberry Muffins

A great snack for school or work - homemade = no preservatives!

2 cups sifted flour
3 tsp baking powder
3 tbsp sugar
1/2 tsp salt
3/4 tsp cinnamon
3/4 cup milk
1 egg, well beaten
1/2 cup melted butter
1 cup blueberries - or switch for another fruit if you like

Sift flour with baking powder, sugar, salt and cinnamon.  Beat together milk, egg and melted butter.  Combine gently in bowl, turning only until the flour is dampened (there will be lumps).  Add blueberries and give it a few more turns, being careful not to over mix (the lumps will cook out).  Fill buttered muffin tins 2/3 full with mixture and bake at 400 degrees F. for 25 minutes.  Makes 6 muffins.

Blueberry Cheesecake

So this is only if you have been REALLY good - there is nothing healthy about it!  But it is delicious

Crust
1 cup graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter

Filling
1/4 cup cold water
1 envelope (1 tbsp) unflavoured gelatin powder
375 g cream cheese, softened
1 cup whipping cream
1 cup sugar
1 tbsp lemon juice
3 cups blueberries, preferably fresh (thawed frozen are ok too)
2/3 cup blueberry jam or preserves
additional fresh blueberries for topping if desired

1. Preheat the oven to 375F.
2. To make the crust:  in a small bowl, stir together the graham cracker crumbs, sugar and melted butter.  Transfer to a 9 inch spring-form pan and press firmly into the bottom the pan in an even layer.  Place in the oven and bake for 8 to 10 minutes or until lightly browned around the edges.  Remove from the oven and let cool completely.
3. For the filling:  measure the water into a small microwave safe bowl and let sit without stirring, for about 10 minutes to let the gelatine soften.  Stir (it will be lumpy, and thats OK), then put into the microwave and zap it on high power for 10 seconds at a time, stirring after each zap, until the gelatine is completely dissolved and the liquid is clear.
4. In a foot processor, or in a large bowl with a hand held stick blender combine the cream cheese, whipping cream, sugar and lemon juice.  Process until smooth.  Add the blueberries and continue to blend until evenly combined (bits of blueberries should be showing, so don't puree the mixture completely).  Drizzle in the gelatine mixture and blend until everything is thoroughly mixed.  Pour into the cooled graham cracker crust.  Cover with plastic wrap and refrigerate for at least 6 hours or if possible overnight.
5. An hour or two before serving, spread the blueberry jam evenly over the top of the cheese filling and sprinkle with additional fresh blueberries.  Return to the refrigerator and chill for at least 1 hour or longer before serving.

*from Todays Parent Magazine June 2008

Plum and Blueberry Shooters

All I can say is yum!

2 Plums, cut into 1/2 inch dice

2 cups blueberries

1/4 cup sugar

3/4 cup pomegranate juice

1/2 cup mascarpone cheese

1/4 cup whipping cream

4 sprigs lemon balm or mint

1. Toss plums with blueberries and 2 tbsp sugar.  Stir in pomegranate juice.
2. Combine mascarpone with whipping cream and remaining sugar and stir until incorporated.
3. Fill each glass halfway with fruit and juice.  Add a layer of mascarpone and top with more fruit and juice.  Top with a sprig of lemon balm or mint.

Blueberry Shortcake

Shortcakes:

2 cups all purpose flour

¼ cup sugar

1 tbsp grated lemon peel

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup soft butter

½ cup buttermilk

1 tbsp lemon juice

1 egg white, lightly beaten

1 tsp water

2 tsp sugar

Filling:

5 cups fresh or frozen blueberries, divided

½ cup sugar

2 tbsp lemon juice

2 tsp cornstarch

½ tsp vanilla extract

1 cup whipped topping

Heat oven to 400 F.  In large bowl, stir together flour, ¼ cup sugar, lemon peel, baking powder, baking sod and salt.  Cut in butter with fork until mixture resembles coarse crumbs.  Add buttermilk and 1 tbsp lemon juice to flour mixture all at once, stirring with a fork until dough comes away from the side of the bowl.

On a lightly floured surface, knead dough 3 to 4 times until smooth.  Pat dough ½ inch thick.  Using a floured 3 inch round cookie cutter, cut out 8 shortcakes (repat dough and use scraps).  Place shortcakes 2 inches apart on a greased baking sheet.

Combine egg white and water and brush lightly over shortcakes.  Sprinkle 2 tsp sugar evenly over shortcakes.  Bake 12 to 15 minutes or until lightly browned.  Let cool.

To make filling, combine 1 cup blueberries, ½ cup sugar, 2 tbsp lemon juice and cornstarch in a saucepan.  Bring mixture to a boil.  Reduce heat to medium-low, and cook 5 minutes or until thick.  Remove from heat.  Stir in vanilla.  Pour blueberry glaze over remaining blueberries; stir well to combine.  Cover and chill.  Using a serrated knife, split shortcakes in half horizontally.  Spoon about ½ cup blueberry mixture over bottom half of each shortcake.  Top with whipped topping and top half of shortcake.  Serves 8.

Blueberry Lemon Cake

A simple and elegant dessert

2/3 cup butter, softened

1 ½ cups granulated sugar

2 eggs

1 tbsp vanilla

grated rind of 2 lemons

3 cups all purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup milk

½ cup plain yogurt

1 ½ cups frozen or fresh blueberries

icing sugar

1. Preheat oven to 350 F.  Grease 10 inch bundt pan or 13 x 9 inch metal cake pan; dust with flour.  Set aside.
2. IN large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time.  Beat in vanilla and lemon rind.  In separate bowl, combine flour, baking powder, baking soda and salt.  Stir milk with yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet.
3. Spoon half of the batter into prepared pan, smoothing top.  Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently.
4. Bake for about 60 min for bundt pan or 45 min for metal pan or until tester inserted in centre of cake comes out clean.  Let cool in pan on rack for 10 in.  Invert onto rack and let cool completely.  Transfer to serving plate and dust with icing sugar.

Whole Wheat Pancakes with Blueberry Syrup

1 1/4 cup whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup plain yogurt
1/2 cup milk
2 tbsp vegetable oil
1 egg

Blueberry Maple Syrup
1 cup fresh or frozen blueberries
1/4 cup maple syrup
1 tbsp water
1 tsp cornstarch

• In a large bowl, stir together the flour, sugar, baking powder and baking soda until well mixed.
• In a smaller bowl, whisk together the yogurt, milk, vegetable oil and stir until combined (a few lumps are ok - don't over stir).
• Pour a thin film of vegetable oil into a large skillet or griddle (never mind if yours is nonstick).  Heat on a burner set to medium; its ready when a drop of water begins to sizzle in the pan.  Spoon the batter into the pan, by tablespoonfuls - depending on the size of your pan, you may be able to cook 6 to 8 little pancakes at a time or 3 medium sized ones.  Cook about 2 minutes per side, turning over once, until browned on both sides and cooked through (the batter should not be gummy in the middle).  Transfer to a heatproof plate and keep warm in a 200F oven until you've cooked all the pancakes.  

Blueberry Maple Syrup

• In a medium sized microwave safe bowl, combine the blueberries and the maple syrup.  Microwave on high power 1 1/2 to 2 minutes, stirring halfway through.
• In a small bowl stir together the water and cornstarch.  Stir into the blueberry mixture and microwave for another 30 seconds.  Remove from microwave and transfer the mixture to a blender or food processor and process until smooth.  Let cool for a few minutes before serving with pancakes.

Mini Blueberry Lemon Layer Cakes

These are a delicious, light desert.  Make sure you use fresh blueberries, or if they are not available the best fruit you can find.  Do not use purchased lemon juice for this - you will taste the difference if you use fresh squeezed. From the Food and Drink Summer 2011 magazine

Lemon Curd
1 1/4 cups granulated sugar
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
4 egg yolks
2 eggs
pinch of salt
1/3 cup unsalted butter, cut into cubes
1/2 tsp vanilla extract

Cake
2 1/4 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tbsp grated lemon zest
1 tbsp lemon juice
2 tsp vanilla
1 1/2 cups milk, at room temperature
1 1/2 cups fresh blueberries
Mint leaves

1. For the lemon curd, whisk together sugar, lemon zest, lemon juice, egg yolks, eggs and salt in a large, heatproof bowl.  Set bowl over a saucepan of simmering water so the bottom of the bowl is about 1 inch above the surface of the water.  Cook, whisking constantly, for about 10 minutes or until curd is thick and pudding like.  Remove from heat and whisk in butter and vanilla until blended.  Immediately transfer to a cool bowl, place plastic wrap directly on the surface and refrigerate for at least 4 hours until chilled, or for up to 3 days.
2. For the cake, preheat oven to 350 F.  
3. Grease the sides of a 9 x 13 inch metal baking pan and line the bottom with parchment paper.
4. Combine flour, baking powder, baking soda and salt in a bowl.  In a separate bowl, using an electric mixer, beat butter and sugar until fluffy.  Beat in eggs, 1 at a time.  Beat in lemon zest, lemon juice and vanilla.  Stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk.  Spread into prepared pan, smoothing top.
5. Bake for about 35 minutes or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 15 minutes.
6. To assemble cakes, cut cake into 24 squares, then cut each square in half horizontally.  Spread cut side of bottom and cut side of top layers with about 1 tsp lemon curd. Arrange blueberries on bottom layers and replace top layers (cut side down) to sandwich.
7. Just before serving, place cakes on a platter, spread remaining curd on top of cakes and arrange remaining blueberries on top.

Makes 24 mini cakes