Monday, June 29th ~ Friday, July 3rd
HAPPY BIRTHDAY, AMERICA!!!
1 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
1 c. buttermilk
2 Tbsp. butter, melted
1/2 c. fresh blueberries
1/2 c. fresh strawberries
Additional berries to serve over pancakes; plus maple syrup
In large bowl, sift together flour, baking powder, baking soda, salt & sugar. In small bowl, beat together egg and butter milk. Stir milk and egg into flour mixture just until moistened. Mix in butter and fold in blueberries and strawberries; do not over mix. Set aside 10 minutes. Meanwhile, heat lightly oiled griddle or frying pan over MEDIUM-HIGH heat. Pour or scoop batter onto griddle, using about 14 c. for each pancake; flatten slightly, as pancakes will be thick. Cook until bubbles appear on surface and underside is golden brown. Turn and cook until other side is golden. Makes 8 (4”) pancakes.
Grilled Pineapple Fruit Salad
1 quart strawberries, hulled & halved (or quartered for large berries)
4 kiwi, peeled and cut into bite size pieces
2 mangoes, peeled and cubed
1/2 c. torn fresh basil leaves
Heat grill to medium high. Lay pineapple on its side and slice top and bottom. Stand it up; slice off the peel on the sides one strip at a time. Return pineapple to its side and cut pineapple into 1/2 inch slices. Grill each slice for 4-5 minutes per side, or until lightly charred. Set aside to cool until easily handled. Once pineapple is cool, cut into bite-sized pieces, trimming around and discarding core. In large bowl, combine pineapple chunks, strawberries, kiwi, mangoes, basil and pinch of salt. Stir very gently. Chill for 20 minutes to allow juices to meld. Stir very gently before serving. Makes 6 servings.
210 calories; 1g fat; 0mg chol; 45mg sodium; 51g carbs; 7g fiber; 3g protein, 40g sugar.
Summer Berry Salad
1 c. extra virgin olive oil
1/2 c. white balsamic vinegar
1 tsp. grain mustard
1/8 c. blueberries
Pinch of salt
1 head of romaine lettuce, shredded
1/2 c. cucumber, peeled & cubed
8 strawberries, quartered
1 c. blueberries
1/4 c. diced chives
Make vinaigrette by blending all ingredients in a blender. Combine salad ingredients in large bowl and pour vinaigrette over salad.
Cut a zucchini into thin slices and toss in 1 Tbsp. olive oil, seal salt and pepper. Sprinkle with paprika and bake at 225 degrees for 110-120 minutes. Using paprika not only to flavor this healthy snack, but also boots metabolism, reduced appetite and lowers your blood pressure.
Cut the top and bottom thirds off one seedless watermelon (about 14 lb.); reserve. Cut middle third of watermelon into wedges. Scoop flesh from ends into balls using melon baller. Arrange balls on top of wedges. Serves 8-10.
Bananas and Fruit Flies
When you bring bananas home from the store, rinse in tap water and dry with paper towel. (This will remove the eggs of the fruit fly before hatching).
If fruit flies are already in your home-fill bowl or pan with 1/2 full of water. Add 1 Tbsp. sugar and stir to dissolve. Mix in a couple drops of liquid dish soap.
Bacon-cheddar: Spread low-fat mayonnaise on still warm corn. Roll in 1/2 c. grated Cheddar cheese and 5 strips cooked bacon, chopped
Garlic-Old Bay Butter: stir together 4 Tbsp. salted butter, softened; 1 small clove garlic, pressed; and 1/4 tsp. Old Bay seasoning. Spread on corn
Mexican Style Street Corn: spread low-fat mayo on still warm corn. Roll in 1/2 cup crumbled Cotija or feta cheese. Sprinkle with chili powder. Serve with lime wedges.