January 7, 2013

Kicking my Starbucks habit

So for quite sometime I've had a really bad daily habit - Starbucks. I seem to never get tired of a grande coffee & a treat. My two treats I get most often are the pumpkin bread and the blueberry muffins. As a Christmas present to myself I got a Nespresso coffee maker and I love it! Although I know it's pricy I love the coffee and having it anytime and not having to clean up a coffee maker. Okay one habit down now to deal with the treat issue...

I was looking for a blueberry bread recipe and couldn't find one that looked great. Most of them looked heavy and thick like a pound cake. At a loss I went to my favorite banana bread recipe and substituted blueberries & added whole wheat flour. Awesome. It isn't heavy and can hold up to being toasted. For this week I can forgo Starbucks blueberry muffins!

1 stick butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/4 cup frozen not fresh blueberries
1/2 cup sour cream


Directions

Preheat oven to 350 degrees.

Butter a 9-by-5-by-3-inch loaf pan and line with parchment paper - set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture, and mix until just combined. Stir in sour cream then add blueberries. Spoon into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Enjoy!



January 1, 2013

Happy New Year! Here's a delicious start.

Hoping 2013 is wonderful. My resolution is to post regularly. I'm happy to say goodbye to 2012. It wasn't a bad year - just a year I watched go by. So to prevent the same old I want to bring a bit of pizazz to this year. Tonight starts 2013 with a super yummy classic pasta. Enjoy!

Brown 1.25 pounds of organic sirloin & set aside.
In the same sauce pan sauté an onion until translucent.
Mix in 1/4 cup tomato paste & brown for a minute.
Add 10 cloves chopped garlic stirring for 1 minute.
Stir in 1 large large can crushed tomatoes along with water of equal proportion.
Stir back beef
Toss in 1/8 cup oregano & basil.
Simmer for an hour or two.

I add salt, black pepper & red pepper to each stage & finish with fresh chopped parsley, butter & Parmesan.