The Charmed Kitchen

Blueberry Tea Cakes

I made these for a last minute dinner with friends. They are soft and sweet- but not too sweet. Perfect for a light dessert, served with tea or even for breakfast. For some reason the dog is really crazy about them, too. He keeps staring at the plate and barking.

Blueberry Tea Cakes

 1/2 c. butter, softened

1 c. sugar

2 eggs

1 t. vanilla

2 t. baking powder

1/4 t. salt

2 c. flour

1/2 c. milk

2 1/2 c. blueberries, preferably fresh, but frozen OK

Topping:

2 T. sugar

½ t. cinnamon

Heat oven to 375. Grease 24 muffin tins or line with paper liners. Beat butter until fluffy and beat in sugar until light. Beat in eggs then beat in vanilla, baking powder and salt. Beat in half the flour then half the milk and repeat. Fold in berries and spoon batter into prepared pans, filling half-full. Combine remaining sugar with cinnamon and sprinkle over the cakes. Bake 25 minutes or until springy to the touch. Makes 24.

Blueberry Tea Cake

Artichoke and Edamame Salad

Needed a quick salad so I looked at what I had around and came up with this one. It turned out to be a big hit at dinner last night.

Artichoke and Edamame Salad

1 lb. edamame  (fresh soybeans)*

1 can artichoke hearts, drained and chopped

2 c. cooked corn

1 c. chopped sweet onion

1/3 c. olive oil

1/2 c. cider vinegar

1 t. sugar, optional

fresh chopped parsley

fresh chopped basil

salt and pepper to taste

To prepare edamame steam them, in their pods, until tender, about 8 minutes. Place in cold water. Once cool enough to handle slip the edamame out of their pods. Discard pods and place edamame into a mixing bowl.  Add remaining ingredients and stir to mix well. Chill until ready to serve. Serves 4-6.

* A lot of stores have them in the freezer section. They are in the pods. The pods are not edible. If you don’t have edamame you can substitute fresh lima beans.

Edamame in the pods

Edamame out of the pods

Purslane Frittata

In some parts of the world purslane is grown as a vegetable. In other places it is treated as a weed.  I am fortunate to have purslane growing in my yard all on its own. Its low growing habit and thick fleshy leaves make it easy to identify. I used some freshly picked purslane, paired with beets greens and green onions to make a frittata. It came out really good and I hope this might inspire you to try purslane.

Purslane Frittata

2 T. oil

2 green onions, sliced

2 c. purslane leaves and small stems*

2 c. chopped beet greens and stems

4-5 eggs, beaten

salt and pepper to taste

fresh chopped parsley

1-2 c. shredded cheese- any kind you like

Heat oil in skillet and cook green onions and purslane until wilted, about 3-4 minutes. Add beet greens and cook until they are wilted, another 3-4 minutes. Add salt and pepper to taste and pour in the eggs.  As the eggs start to cook use a spatula to slide under the cooking eggs, tipping the pan allowing uncooked eggs to reach the bottom of the pan and cook. When eggs are almost set turn down heat to low and cover pan allowing eggs to finish cooking. Remove lid and top with chopped parsley and cheese. Replace the lid and turn off heat. Allow to sit 5 minutes to melt the cheese. Slide frittata to serving plate and cut in slices to serve. Serves 2-3.

*If you aren’t familiar with purslane  here is some information that might help. The leaves taste a little citrus “like”  and have a pleasant crisp texture.  Leaves can be eaten raw, cooked or pickled. Leaves and smaller stems are edible. Any stems that have become woody in texture should be discarded. I love to add purslane leaves to salads.

Fresh Purslane

Easy Broccoli Salad

Made this for a class a couple of days ago and making it for dinner tomorrow. One of my favorites. Some people add cheese- I do sometimes. The secret is to steam the broccoli just a little so it still has some crunch, but is not totally raw or overcooked and mushy. If you haven’t made it before I encourage you to make broccoli salad soon. 

Broccoli Salad

4-6 c. broccoli flowerets

1 can water chestnuts, drained and chopped

4-5 slices bacon chopped, cooked crisp and drained

about 2/3 c. mayo or salad dressing, or to taste

salt and pepper to taste

1 sweet red pepper, seeded and diced, optional

Cook broccoli until tender/crisp. Cool and combine with remaining ingredients. I like to add the diced pepper closer to serving time as it can make the salad runny if added too soon. Chill. Serves 4-6.

Warm Pasta Salad

I love this recipe. Marinated veggies are tossed with hot pasta to create a fragrant and tasty variation on pasta salad. You can play around with choice of herbs.  I like to add capers, too, or even toss in a little Parmesan cheese at the end. It can be served right away- slightly warm or even chilled.

Warm Pasta Salad

 1 lb. Plum tomatoes, chopped

1 medium onion, chopped, I use sweet onion or you can use green onions

4oz. Fresh mushrooms, sliced

2 cloves garlic, minced

¼ c. fresh parsley, chopped

1 T. dried basil

1 t. dried oregano

½ c. olive oil

¼ c. red wine vinegar

3 T. balsamic vinegar

Dash of hot red pepper flakes

Salt to taste

1 lb. Uncooked pasta

Combine all ingredients, except pasta and chill overnight. . Cook pasta, drain and toss with tomato mixture. Mixture should be served right away. Serves 6.

Pesto Potato Salad

While a lot of us think of pasta when we think pesto it actually makes a great dressing for potatoes, too. So if you are looking for a new idea for your potato salad, why not give pesto a chance??

Pesto Potato Salad

2 lbs.  Boiling potatoes, cut into bite sized pieces

1 c. basil leaves

3 T. pine nuts

3 T. olive oil

2 garlic cloves, minced

1/3 c. Parmesan cheese

Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the pine nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Quick Corn Salad

Corn salads are a great way to enjoy sweet corn with your summer meals. This is one of my favorites.

Quick Corn Salad

½ c. mayo

4 T. lemon juice

1 t. ground mustard

1 t. sugar

2 c. corn

3 green onions, sliced thin

¼ c. chopped sweet pepper

Salt and pepper to taste

Combine all ingredients in bowl and stir well. Chill several hours or overnight. Serves 4.

Cucumber and Carrot Salad

This refreshing salad combines carrots and cucumbers in a simple dressing. So easy and fast. Perfect side for your picnic or barbecue.

Cucumber and Carrot Salad

4 cucumbers, peeled, leaving strips of skin

1 c. coarsely shredded carrots

1 c. thin sliced sweet onion

1/3 c. vinegar- I like cider vinegar in this dish

2 T. Balsamic vinegar

¼ c. oil

1 T. sugar

1 ½ t. salt

Fresh ground pepper

Slice cucumbers. Combine vegetables in bowl. Combine dressing ingredients and pour over the vegetables, tossing to coat well. Chill at least 1 hour before serving, Spoon over lettuce, if desired.  Serves 4-6.

Cole Slaw Chef’s Salad

I love cole slaw and enjoy it as a side with all sorts of foods. I was thinking of ways to make it more of a main dish today and came up with a twist on a chef’s salad. I took shredded cabbage and added meat, fruits and dressing than topped it with some cashews. Quick to make and a great choice when it is too hot to cook or you don’t have a lot of time. You can use your own imagination to add whatever other fruits or proteins you might want to use.

Cole Slaw Chef’s Salad

5-6 c. shredded cabbage- cole slaw mix is fine

2 c. cubed cooked meat- I used chicken but use what you like- or use a combination

2 c. fresh fruit- I used blueberries and fresh pineapple but use what you like

1 c. cubed cheese., optional

Dressing:

2/3 c. mayo

3 T. cider vinegar

1 T. sugar

1 t. fresh grated ginger

salt and fresh ground pepper to taste

Topping:

1/2 c. cashews, optional

Combine cabbage with fruits, meats and cheeses (if using)  in a mixing bowl. In smaller bowl combine the dressing and stir until smooth. Pour dressing over the cabbage mixture and toss to coat. Chill at least 30 minutes before serving. Sprinkle cashews on top just before serving. Serves 4.

Cold Blueberry Soup

If you want something different to do with blueberries consider making a cold soup. It is a fun first course and very refreshing on a hot day.  I garnished mine with a little blueberry syrup and a couple of fresh berries. 

Cold Blueberry Soup

1 pint blueberries

1 1/2 c. water

1/4 c. sugar

1 (3-inch) strip lemon peel

1 (3-inch) cinnamon stick

1 c. sour cream or Greek yogurt

In saucepan combine all ingredients, except for the sour cream or yogurt and simmer for 15 minutes. Cool for a few minutes then remove peel and cinnamon. Puree mixture and chill for at least 4 hours. Combine with sour cream before serving. Serves 4-6.