Recipes and Food Related Articles: Super Foods You Need To Know: The Blueberry

Tuesday, June 7, 2011

Super Foods You Need To Know: The Blueberry – 3 Recipes

Blueberry Ginger Sauce For Grilled Chicken

2 cups fresh blueberries (or frozen)

1/3 cup brown sugar, packed

1/4 cup very finely chopped sweet onion

1 small garlic clove, grated

1/4 cup golden raisins

3 Tbsp apple cider vinegar

1 1/2 tsp grated ginger root

1/4 tsp salt

1/4 tsp cinnamon

dash red pepper flakes

dash ground cloves

In a large heavy saucepan, add all ingredients, stirring to combine.

Bring to a boil and immediately turn heat to low.

Simmer, uncovered, slowly for 20 to 25 minutes or until sauce thickens and reduces.

Stir several times during cooking time.

Sweet Blueberry Almond Bars

1/2 cup blanched almonds, toasted and ground fine

1 3/4 cup all purpose flour

1/2 tsp salt

1/2 tsp ground cinnamon

3/4 cup plus 2 Tbsp confectioners sugar, divided

1 1/4 stick unsalted butter, at room temperature

1/4 tsp pure almond extract

1 lb fresh blueberries

1 orange, zested

Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper; or butter the pan, dust with flour, and shake out excess.

Toast almonds on baking sheet in 350 oven for 10 to 15 minutes, shaking often, until golden brown; then put in blender or food processor and grind until fine.

Put flour, ground almonds, salt, and cinnamon in a bowl and set aside.

In mixing bowl put 3/4 cup plus 1 Tbsp sugar and butter, and mix with beater until light and fluffy.

Add almond extract and continue beating until just blended.

Slowly add flour mixture, mixing with beater on medium until crumbly texture develops.

Remove 1 cup of crumbly dough from bowl and set aside.

Press remaining dough into a crust just on the bottom of the baking pan.

In a bowl, toss together the blueberries, orange zest, and remaining 1 Tbsp sugar; arrange evenly over the dough in pan.

Take 1 cup of crumbly dough that was set aside and sprinkle over blueberries evenly.

Bake in preheated oven at 350 degrees for 30 to 35 minutes or until golden brown.

Remove and let cool in pan for 10 minutes.

Cut into squares when cool.

Blueberry Oat Scones

1 1/2 cups oat bran

1 1/2 cups all-purpose flour

1/3 cup light brown sugar, packed

2 tsp baking powder

1 tsp cream of tartar

1/2 cup butter, cut into small pieces

2 eggs

1/3 cup plain yogurt

1 tsp vanilla extract

1 1/2 cups fresh blueberries

Preheat oven to 400 degrees and grease or spray baking sheet with non-stick oil.

In a large bowl, combine the bran, flour, sugar, baking powder, and cream of tartar, then cut in the butter with pastry cutter or two forks.

In separate bowl, put the eggs, yogurt, and vanilla extract and whisk together until well combined.

Stir wet ingredients into dry ingredients, then carefully fold in the fresh blueberries.

On a clean surface dusted with flour, put the mixture and carefully push and knead dough until you get a circle, about 9 to 10 inches, then set on prepared baking sheet.

With sharp knife, cut dough into wedges.

Bake in preheated oven at 400 degrees for 20 to 22 minutes or until golden brown.

Remove and cool on rack, then divide at previously cut marks into wedges.