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This past week, my family’s quest to eat healthy or more specifically, avoid high fat and carbs in favor of anti-oxidant foods, erupted in a mountain of blueberries that turned to blueberry lemon loveliness.

I took my usual trip to the market and decided to buy the largest box of blueberries. Buying extra made sense because we had been popping them plain as snacks, putting them in yogurt parfaits in the morning, and serving them with vanilla flavored almond creamer (just a drop, I swear) for dessert. But then… it was a case of blueberry overdrive.

Blueberry Overdrive Arrives

My husband passed a fruit stand on the side of the road and detoured to make a stop. He didn’t know that I had gone to the market just an hour prior. He also decided to buy extra blueberries. I had thought that the pack I purchased was large, but what he brought home put my Trader Joe’s box in its place. His purchase was the muscle box of blueberries… big enough to feed a family for a week. At least, that was his intention.

Best-Laid Plans

The saying goes, “The best-laid plans of mice and men often go awry.” We just had too many blueberries. I’m not a wasteful person and I knew that there was no way we could eat this many before some of them started to spoil. It was time to bake! I was thrilled because frankly, after writing, baking is my number one way to relax. There’s something about churning the butter with the sugar, adding the eggs, one by one, and smelling the scent of vanilla as I drizzle in that delectable teaspoon of extract.

Return to Carb Land

I looked at my husband and explained that I had to bake. I just had to. He raised his eyebrows knowing that I had been looking for an excuse for over a week. In truth, I think he was happy. He always says my baking was partly responsible for him falling in love with me. I told the kids that we should celebrate a half birthday since nobody in my family has a June birthday. And then, ta-dah… blueberry overdrive arrives and I had a reason to embrace my love of butter and flour recipes again.

Blueberry Lemon Loveliness

I gained inspiration from Tieghan Gerard’s Half Baked Harvest blog when I created Blueberry Lemon Loveliness. Her version has a few difference in the ingredients and it’s baked in a loaf pan, but I can’t use the word loaf to describe this because it’s not a lazy loaf. This delicious any time snack tastes likes it’s jumping for joy. Here it is …

Ingredients:

1 stick (8 tablespoons) butter (softened)
1/2 cup sugar
2 tablespoons lemon juice (add the zest of the lemon for an extra burst of flavor)
1/2 cup vanilla yogurt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 heaping cup fresh blueberries
3 tablespoons any variety of fruit jam

For the glaze:
2/3 cup powdered sugar
3 tablespoons lemon juice

Instructions:

1. Preheat your oven to 375 degrees F. Grease a 9×5 inch pan.

2. Mix together the butter, sugar, eggs, vanilla, yogurt, and lemon juice.

3. In a separate bowl, combine the flour, salt, and baking powder. Toss the blueberries within this mixture. (Did you know that coating the blueberries in flour helps them to float in the batter rather than sink to the bottom of the pan?)

4. Gently fold the flour mixture into the butter mixture.

5. Spoon half the batter into your pan. Smooth a layer of jam on top of the batter, then top with the remaining half of batter.

6. Sprinkle some extra sugar on top of the Blueberry Lemon Loveliness and tell it how beautiful it looks. Everyone, even baked goods, needs some positive accolades from time to time.

7. Then bake for 55 minutes, or until the center isn’t wiggly jiggly. Remember, it was a muscle box of blueberries!

8. Make the glaze while the Blueberry Lemon Loveliness cools. Simply combine the lemon juice and powdered sugar.

9. Once it’s cool, take the cake out of its pan and spoon the glaze over the top, allowing it to drip down the sides.

Enjoy!

Date Night Mushroom Risotto is the perfect meal for a romantic dinner at home. If you’ve read my previous post about the ultimate date food, it ticks all the boxes. First and foremost, it’s delicious. It’s also impressive, easy to eat, and won’t leave you with bad breath or bloating. Most important, it’ll leave you wanting dessert.

Ingredients

Here’s your list of ingredients:

1 carton low-sodium chicken or vegetable stock

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 tbsp. butter

2 cloves garlic, crushed

2 cups sliced mushrooms

1 bay leaf

4 sprigs thyme, leaves removed

salt and pepper to taste

1 3/4 cups arborio rice

1/2 cup white wine

1/2 cup freshly grated Parmesan

3/4 cup frozen peas, thawed

2 tbsp. chopped fresh parsley

Directions:

These are the steps to making your Date Night Mushroom Risotto

In a medium saucepan over medium heat, bring chicken stock to a simmer. Reduce heat to low.
In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Next, add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
Continue by melting remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
With a ladle, add about 1 cup of hot stock. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining stock about 1/2 cup at a time, continuing to allow the rice to absorb each addition of stock before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the stock.)
Add the mushroom mixture back into the rice.
Finally, stir in Parmesan and peas then garnish with parsley. Serve warm.

Best Practices

Before launching into cooking, here are some “best practices” to keep in mind when making Date Night Mushroom Risotto.

1. Use hot stock.

Before starting, heat your stock in a separate pan over medium heat. Hot stock will help keep the temperature from dropping each time you add it to the rice. The faster your rice absorbs the liquid, the better your risotto texture will be.

2. Keep stirring.

In “Finding Nemo” Dory always said, Just keep swimming.” Swap that little song for “just keep stirring” and you’ll end up with perfect risotto. Arborio rice is very starchy, so the chances of burning increases. Do not leave it for even a second. Just keep swimming… err stirring.

3. It’s all in the cheese.

You’ll notice that there aren’t a lot of ingredients. Therefore, the quality and flavor of each one is important. Fresh herbs. Fresh cheese. Parmesan from a can doesn’t belong in your date night mushroom risotto.

The whole point of this blog is to offer recipe advice for a sure-fire romantic meal. This is it! Put in the time before he arrives and all you have to do is heat up the risotto. Then, you can heat up the rest of the evening as well.

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