The Year of Living Audaciously

Former food blog, now travel blog - following my year as a Fulbright ETA in Indonesia

Archives for July 2012

Blueberry Chocolate Chip Frozen Yogurt

by

I’ve made several batches of ice cream this summer with my new Kitchenaid Ice Cream Maker 🙂 And it’s been awesome! Molly Moon’s Ice Cream is my favorite ice creamery in the Seattle area and they came out with a cookbook this year. It’s got some fantastic recipes in it and I have love recreating them! I’m not going to give out the recipes in the book because I want to support this local business and make you buy the book!

However, I tried a frozen yogurt recipe from pinterest last week and it was great! So here it is!
Blueberry Chocolate Chip Frozen Yogurt 
Recipe adapted from Simply Recipes
Makes about 1 quart
 
Ingredients: 
3 cups fresh or frozen blueberries (I used fresh)
3 Tbsp lemon juice
3/4 cup to 1 cup sugar (depending on how sweet your blueberries are, and how sweet you want the result to be) – I did 3/4 cups because my blueberries were fresh and sweet!
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you are use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream – which is what I did)
1/2 cup whole milk
3/4 cup mini chocolate chips
Directions: 
1. Place the blueberries, lemon juice, sugar, salt and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes.
2. Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
3. Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). In the last 5 minutes, add the chocolate chips. Let firm up a bit by freezing it for several hours.

Corn, Zucchini, Green Chilies and Lime Salad

by

A couple of weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!

And boy was it a success! The flavors were a fantastic mix – sweet summer corn, citrus from the lime, and intensity from the garlic and cilantro… It definitely has a kick to it though so beware of how much of the jalapeno you put in 🙂
 Corn, Zucchini, Green Chili and Lime Salad
Corn, Zucchini, Green Chili and Lime Salad
Recipe adapted from gluten-free goddess recipes
Serves 6
Ingredients:
2 tablespoons olive oil
4 smallish zucchini squash, sliced into half moons
3 ears of fresh corn, kernels sliced off
3 ripe plum tomatoes, seeded, diced
1/2 cup roasted mild green chile, chopped
4 oz. chopped jalapenos
4-5 cloves fresh peeled garlic, chopped
Sea salt, to taste
Lemon pepper, to taste
2-3 good pinches of ground cumin
A drizzle of raw agave sweetener
Juice from 1 fresh large lime (more juice or water, if needed)
3 tablespoons chopped fresh cilantro
Lime wedges for serving
Directions:
  1. Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!
  2. Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
  3. Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed. To serve, stir in the fresh cilantro. Top with lime wedges.

Blueberry Buttermilk Scones

by

Spence has been requesting these for awhile now and this morning I finally made them! I got the recipe from a friend in high school and have been making them ever since! They are the best scones I have ever had!

Blueberry Buttermilk Scones

Blueberry Buttermilk Scones
Makes 6-8 scones

1 3/4 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup buttermillk
1/3 cup melted butter
blueberries
sugar in bowl

Preheat oven to 400 degrees. Combine flour, sugar, baking powder and baking soda. Stir in buttermilk and butter – just until evenly moistened.

Spray a cooking sheet (I do not recommend using a silicone mat for this recipe). Grab a mound of dough (about 1/3 cup) and press 6-7 berries into the dough – poking some into the very middle and leaving some visible on the outside. Roll in sugar and place on a cooking sheet. Bake for 16-18 minutes or until edges are golden brown.

hint: do not smooth out dough of scone – leave it for a more natural look 🙂

A Look Back

CGI - New York City
This blog is not an official U.S. Department of State website and the views and opinions expressed here are entirely my own, and do not represent the U.S. Department of State or the Fulbright Program.