Category: Food

Apple Crisp Bars with Salted Caramel Drizzle
Food

Apple Crisp Bars with Salted Caramel Drizzle

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This weekend I made Apple Crisp Bars with Salted Caramel Drizzle after a fun morning picking apples (Cortland, Jonah Gold were in the orchard). I used the basic recipe for the topping and crust from my Blueberry Crumble Bars recipe. It worked perfectly with the apple topping. I have recently discovered the ease of making salted caramel (promise it is easy!) so I decided to top the Apple Crisp Bars with some Salted Caramel (recipe coming tomorrow I promise!).

What kinds of apples do you use to make Apple Crisp Bars with Salted Caramel Drizzle?

This time of year Cortland and Jonah Gold are available for picking in Connecticut so I used both of those. I also had a Granny Smith apple from the supermarket which I threw in for some tartness. A mix of apples will give you the most complex flavors.

Were they hard to make?

No! Remember to use cold butter for that extra crumbly texture. I also love a pinch of ground ginger and of course cinnamon. You should also line your pan with foil. That makes it easy to remove the bars and then I use a pizza cutter to cut them into squares.

What to serve with the bars?

In our house we love ice cream so we had French vanilla ice cream as a side. Whipped cream would have also been delicious and if you love chocolate I don’t see any reason why you could not serve chocolate ice cream or even drizzle a little chocolate sauce on top.

Apple Crisp Bars with Salted Caramel Drizzle

Apple Crisp Bars with Salted Caramel Drizzle

Addictive salted caramel drizzled apple crisp bars have a tender apple-pie like filling on a buttery shortbread crust and crumbly topping. The best apple crisp but in bar form!
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Course: Dessert, Snack
Cuisine: American
Keyword: Apple, Bars, Dessert, Salted Caramel
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 16 bars
Calories: 240kcal
Cost: $3

Equipment

  • 8 by 8 pan
  • Mixing bowls
  • Standard oven

Ingredients

  • For the Apple Layer
  • 4 cups 500 g apples peeled, cored and thinly sliced (about 4-5 medium apples2)
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon of cinnamon
  • 1/4 cup 50 g granulated sugar
  • For the Bottom Layer & Top
  • 1 and 1/4 cup all-purpose flour spooned & leveled
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 10 tablespoons unsalted butter cold 1/2 cup plus 2 tablespoons. It is very important that the butter is cold as that is what helps keep the topping crumbly.
  • 1 large egg
  • 1 tablespoon packed brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon of cinnamon
  • ⅛ teaspoon of nutmeg
  • ¼ teaspoon of dried ginger optional

Instructions

  • Preheat the oven to 375F degrees. Line an 8×8 inch square baking pan with aluminium foil and grease with butter or shortening.
  • In a separate large bowl whisk together the flour, 1/2 cup granulated sugar and the baking powder.
  • Cut in the butter & egg yolk using a fork until the mixture is crumbly.
  • Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the apple mixture over top.
  • To the rest of the flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar.
  • Crumble the remaining dough over the apple mixture using your hands to distribute on the top.
  • Bake in the oven for about 45 minutes, until you see the juices from the apples and the crumble layer starting to turn golden.
    Apple Crisp Bars with Salted Caramel Drizzle
  • Allow to cool fully to room temperature and ideally put in the refrigerator to chill . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares. I used a pizza cutter which worked well. I also let the bars warm to room temperature which really brings out the flavors.
  • Make the salted caramel and while warm drizzle on top!

Notes

Using a mix of apples will give you the most complex apple flavor.  I love pairing tart Granny Smith with a milder Jonah Gold or Cortland.

Nutrition

Calories: 240kcal
BEST FALL 2020 COOKING, RECIPES AND DECORATING
Decor

BEST FALL 2020 COOKING, RECIPES AND DECORATING

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Hi there from me and G, my darling dog and best work-at-home buddy!  The temperatures dropped in the New York area, and it is feeling like autumn!  I love fall but have to say, I do not want summer to go especially with the pandemic likely forcing us all inside.  On the bright side, I absolutely love this time year for decorating, cooking and entertaining.   So today I am starting a series of posts on Best Fall 2020 Cooking, Recipes and Decorating.

Apple Crisp Bars with Salted Caramel Drizzle

This weekend was perfect for apple picking, and we picked a bunch.  I decided to adapt my blueberry crumble bar recipe to make a divine apple crisp bar.  I could not stop there though, so I also made some homemade salted caramel to drizzle on top (and of course had to have some French vanilla ice cream on the side).  These apple crisp bars are divine – with their sweet, salty, caramely drizzle, soft apple filling and decadent shortbread crust and topping – as you may have guessed, they did not last one day.  Recipe to come!  

Apple crisp bars with salted caramel drizzle

The easiest Crockpot Butternut Squash Soup

It was not all sweet stuff though.  College girl told me that she loves butternut squash (who knew?), and that she wanted butternut squash soup.  So I made the easiest butternut squash soup ever in the crockpot.  Shh…it also has carrots, onion and other healthy ingredients (she normally hates carrots…picky toddlers can grow up to be picky teens!)

We headed to the shore Sunday and came back on the late side so to have that soup ready was fantastic.  I served the soup along with a green salad and Mr. SB’s famous roast chicken.  His roast chicken always comes out perfectly.  There is something about being French that gives you natural talent for creating a perfect roast chicken…must be genetic!   I also served my roast fingerling potatoes coated with Penzey’s Northwood’s spice which is a favorite.  Will post these recipes soon (except the roast chicken…he won’t disclose his secrets).

More cooking and recipes!

In the blog world, apparently you need to be thinking ahead so I also cooked a test batch of turkey soup with wild rice – also delicious and super cheap to make if you have leftovers (can easily sub chicken for the turkey).   But I will save sharing the recipe until after Thanksgiving when you will be pulling your hair out trying to figure out what to do with all that leftover turkey!

About a year ago, I started this blog and guess what?  My first post was the best-ever pumpkin bread!  Life got in the way (#2020) so I had to put my blog dreams on hold until recently, but am happy to share that recipe.  It is delicious and healthier than the usual you find out on Pinterest.  

Fall online shopping

Lastly, I had to do some fall shopping online (well maybe not “had to”).  As the budget minded girl I am I headed to Target.com and found this awesome long sweater.  It is so cozy.  I decided to buy it in another color too.  I love the yellow, teal and aqua and will pair that one with black and grey. At 5 foot 4, I am an extra small. It does run long but I love the fit (see above pic).

Fall decorating

I finally cleared the deck of dead plants (keeping it real here!) and bought some mums for that space and the front step.  I also dug out my fall wreath.  I found this one that would work well on Amazon but I am re-using one from a season past.  More to come on the decorations.  I just ordered these darling pumpkins from Target.  At $5 each they are a steal, and I love the neutral colors and texture which will work well with my other fall entertaining. Well I promise recipes will be up soon! Check back for more best fall 2020 cooking, recipes and decorating.

How are you preparing for fall 2020?  Any good recipes or tips to share?

Thanks for stopping by!

Instant Pot Chicken Curry
Food

Instant Pot Chicken Curry

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Instant pot chicken curry has quickly become a family favorite around here.  It is creamy, simple, flavorful and can be made in 30 minutes flat.  This recipe is also gluten, dairy free and low-carb so it checks a lot of boxes.  I use a mild curry powder (which you can add heat to if you prefer your curry spicier). 

What is curry?

Curry means sauce with spice.  It also refers to any variety of dishes in a number of countries that uses a combination of spices.  The word “curry” was created by the British in the 19th century when India was still a British colony.  Curry is actually anglicized for kari, a word that means sauce.

Curries can be found in India, Southeast Asia and the Caribbean.  Indian style curry powder dates to the 18th century when it is thought that Indian merchants prepared spice blends for the British Colonial government and army who would return to Britain.   The primary spices found in Indian style curry powder are coriander, cumin and turmeric (which gives the blend the signature yellow color).  By the way, traditional Indian chefs and cooks do not use curry powder.  This recipe is admittedly an Americanized Indian curry (but I am OK with that as it is delicious).

Is curry healthy?

This dish has numerous healthy ingredients.  Indian style curry powder typically has turmeric in it.  Turmeric has been shown to reduce inflammation.  There are over 12,000 peer reviewed studies that show the benefits of turmeric! 

Other healthful ingredients include onions which are high in antioxidants.  Chicken provides vitamins, minerals and protein.  This dish is also versatile so you could add in some peas or other vegetables.  Carrots, celery and peppers would all make nice additions.

What do you need to make this Instant Pot Chicken Curry?

Spices are at the heart of any curry, and this Instant Pot Chicken Curry is no different.  Toasting the spices in coconut oil extracts the spices’ flavors (please do not skip that step!).  

This dish calls for a few spices that you should be able to find at any major grocery store chain.  If you can not, I highly recommend Penzey’s spices which are always fresh and delicious.

Here are the spices you will need:

Indian Curry Powder:  Make sure you check the spice level.  Typically you can find hot or sweet curry powder (or if it is not marked, it is likely on the milder side).  The last time I made Indian Chicken Curry I used McCormick’s brand which was not too hot and should be widely available.

Garam Masala:  Garam Masala is a warming spice blend which can vary dramatically depending on the location in India.  You should add the Garam Masala at the end of a dish.

Ground Cumin:  Cumin is from a plant found from India to the Middle East and has a nutty, distinctive taste (it is also often used in Mexican cuisine).  I used my local supermarket’s brand which worked well.

A note on other ingredients:

I used Costco’s Kirkland organic chicken tenderloins which cook quickly and are easy to chop and are well priced.

I also use full fat coconut milk (canned).  Fresh lime and chopped cilantro add some freshness, and cut the richness of the curry.

How do you make Instant Pot Chicken Curry

I started off by saying how easy this recipe is – and it is!  The full recipe is below but here are a few notes.

First you toast the spices (all except Garam Masala) in coconut oil for a couple of minutes which really adds a great flavor dimension.  As it is made in the Instant Pot you can simply do this with the saute function (love my Instant Pot…one pan to clean!).  Another important step is to deglaze the pan of the brown bits.  This is a classic step in many dishes and once again with an Instant Pot it is super easy. 

Instant Pot Chicken Curry

Instant Pot Chicken Curry

Instant pot chicken curry is easy, full of flavor and a recipe the entire family will love. Creamy curry sauce with tender chunks of chicken and vegetables make a go-to weeknight dinner as you can have it on the table in 30 minutes flat.
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Course: Main Course
Cuisine: Indian
Keyword: budget friendly, curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 375kcal
Cost: $10

Equipment

  • Instant Pot
  • Small Bowl
  • cutting board
  • Sharp chopping knife

Ingredients

Ingredients

  • 3 Tbsp coconut oil
  • 3 Tbsp curry powder
  • ½ tsp garam masala
  • 2 tsp cumin
  • 1 tsp turmeric
  • 3 tsp fresh ginger
  • 2 cloves garlic finely minced
  • 2 Tbsp tomato paste
  • ½ cup chicken broth
  • 1 yellow onion
  • 2 lb boneless skinless chicken breast or tenderloins I like Kirkland, organic chicken tenderloins
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 1 can coconut milk full fat
  • Cilantro and/or parsley chopped to taste
  • Fresh lime juice to taste

Instructions

Instructions

  • Press the “Saute” function on your Instant Pot. Add coconut oil and heat for a minute or two. Add in the curry powder, cumin and turmeric. Stir continuously to toast the spices, 1-2 minutes.
  • Add the onion, garlic, and ginger. Stir to coat in the spices and saute for 2 minutes. Watch carefully to ensure the mixture does not scald (add a spoonful of water if it seems to be over cooking).
  • Add the tomato paste and stir with the onions. Cook 1-2 minutes.
  • Add ½ cup chicken broth to the pot. Stir and scrape up any browned bits.
  • Add the diced chicken and salt and stir all ingredients.
  • Press the “Cancel” button to turn off the “Saute” setting. Secure the lid, ensure the pressure valve is set to “Sealing” then program to High Pressure for 5 minutes. It will take 8-10 minutes for the pot to come to pressure. Perform a quick release once the timer goes off.
  • Mix the cornstarch with one tablespoon of water in a small bowl. Whisk briskly until smooth. Pour the cornstarch mixture and coconut milk into the pot, then stir; simmer 2-3 minutes or until the sauce has thickened. Add the Garam Masala with one minute left.
  • Add the fresh lime juice and cilantro. Taste for seasoning and add salt if needed. Serve immediately over steamed rice or serve with Naan or pita bread.

Notes

Instant Pot Chicken Curry
Instant Pot Chicken Curry

Nutrition

Calories: 375kcal
Potato Salad Recipe (No Mayo)
Food

Potato Salad Recipe (No Mayo)

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I prepared this super flavorful, easy potato salad recipe (No Mayo) this morning.  It is delicious, full of flavor, and I promise it comes out perfect every time!  No mushy, watery potatoes here.  The tangy vinaigrette is French inspired with a hint of Dijon mustard and plenty of herbs.  This is the sort of potato salad I grew to adore on my many trips to France.  I also like mayo sometimes but not on my potato salad.

I serve this potato salad warm, at room temperature or chilled.  Furthermore, it will last in the fridge for up to five days (if you do not eat it all at once…it is that good!).  And, it is vegan, vegetarian and gluten free so it will please many eaters.

Creamy new (or thin skinned) potatoes are paired with an herby vinaigrette dressing which combines virgin olive oil, wine vinegar and Dijon mustard.  Add a crunch of red onion, a bit of chives and a generous dose of herbs and you have a perfect potato salad recipe.  And bonus – if you can find a mix of potatoes as I did, the purple variety is particularly healthy!

Where does potato salad originate?

Potato salad is German but varieties also come from France.  Americans have embraced potato salad, and there are many varieties both with mayo and no mayo.  Historians believe that potatoes originated in South America.  Peru is well known for having many varieties of potatoes – up to 400!

Are potatoes healthy for me?

Potatoes have a bad rap as adding to weight gain and being full of carbs.   However, the way you prepare them makes a huge difference.  Deep fried potatoes for chips and fries are high in carbs, fats and calories, and the deep-frying removes much of the nutrition.  Simply boiled or baked potatoes are full of fiber and contain plenty of vitamin C.  I used a mix of heirloom fingerling potatoes today, and was happy to find out on Dr. Axe that they are very high in vitamins and antioxidants.

Can I substitute some of these ingredients?

Yes.  This potato salad recipe is very versatile.  You can add in chopped celery, hard cooked eggs, other fresh herbs such as basil and cilantro.  Experiment with what you like best!

Potato Salad Recipe (No Mayo)

Potato Salad Recipe (No Mayo)

Tender, creamy new potatoes are combined with a tangy, French inspired dressing. Finely chopped red onions add crunch and fresh and dried herbs add bold bursts of flavor.
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Course: Salad, Side Dish
Cuisine: American, French, German
Keyword: Potato, Salad, Sides
Prep Time: 20 minutes
Cook Time: 11 minutes
Servings: 6
Cost: $5

Equipment

  • Equipment
  • Large Saucepan
  • Small mixing bowl
  • Whisk

Ingredients

Ingredients

  • 2 pounds heirloom potatoes or thin skinned red potatoes
  • 2 TBS granulated sugar plus a ½ teaspoon for vinaigrette
  • 4 TBS white wine or red wine vinegar – divided in half
  • Kosher salt
  • Freshly ground pepper
  • Garlic salt to taste
  • 1 TBS of Herbes de Provence
  • ½ cup extra virgin olive oil I like Kirkland
  • 3-4 cloves garlic – minced
  • 2 tsp Dijon mustard Grey Poupon works well
  • ¼ – ½ tsp crushed red pepper flakes
  • ½ cup fresh parsley – gently packed & chopped
  • ¼ cup fresh dill – gently packed & chopped
  • 2 TBS of fresh chives chopped
  • 1 small red onion – finely diced about ¾ cup

Instructions

Instructions

  • Wash and quarter potatoes: It is important that you half or quarter the potatoes (depending on their size) so that all of the pieces are close to the same size. If the sizes vary, then some of the potatoes will become over cooked (this is where mushy potatoes happen!). You will also want to wash and chop your herbs, onion, garlic at this point too so that making the dressing moves quickly.
  • Cook the potatoes: Cover potatoes with cold water in a large sauce pan. Add potatoes and bring the water to a gentle boil over high heat. Once boiling add in 2 tablespoons of salt, 2 tablespoons of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 9-11 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.
  • While the potatoes are cooking, make the dressing: In a small bowl, whisk together oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes, Herbes de Provence and a ½ teaspoon of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, chives and dill. Stir until combined. Set aside.
  • Finish the potato salad: Drizzle half of the dressing over the warm potatoes and gently toss to combine. Add in the red onion. Combine gently again. Drizzle in the remaining dressing to taste. Gently combine until everything is coated. Taste and adjust for seasoning with salt and pepper.
  • Serve the salad: Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to come together.

Notes

Do NOT continuously boil the potatoes at a high heat or you run the risk of the potatoes falling apart, and becoming mushy/watery.
As soon as you drain the potatoes toss in the dressing. Warm potatoes soak up the dressing. Cold potatoes will not (and the dressing could become congealed when it hits the cold potatoes).
Mediterranean Pasta Salad
Food

Camping and the Best Mediterranean Pasta Salad

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Nothing says summer picnic or cookout like pasta salad, and this Mediterranean pasta salad is my absolute favorite. I made it this weekend for a cookout and camping trip with friends.

Labor Day weekend was absolutely beautiful in CT, and we were blessed to be able to camp by the shore. While I have been a Girl Scout leader for both of my girls and have camped plenty of times at Girl Scout camp sites, I have never slept in a tent. Frankly I was worried…would I be able to sleep?

Would I Like Camping?

Well friends – I realize that I had always had mixed feelings about camping because I hated the cabins. They were often dusty, buggy and usually paired with a less than ideal restroom. While I adored the girls in the troop…they never would go to sleep!

The tent we borrowed from friends was airy, clean, and I could hear the bell on a channel marker out on Long Island sound. I loved it! (Don’t get me wrong a night or two is probably my limit…my bed felt pretty good the day after!).

Also, as you can see from my photos below, the sunrise was spectacular. I woke up when I heard the fishing boats leave at the crack of dawn.

Ribs and Mediterranean Pasta Salad

Of course we ate very well. Mr. SB made his famous ribs (someday I will get the recipe for his top secret basting sauce and share) and I made the Mediterranean Pasta Salad recipe below. It has a Mediterranean influence as it pairs black olives, tomatoes and basil with a creamy pesto, Caesar dressing. This recipe takes all of twenty minutes to make (I prep mix ins while the pasta is cooking). It is a family favorite.

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Tri-color rotini coated in a delicious pesto, creamy Caesar dressing with thinly sliced olives, tomatoes, red onion and basil. A family favorite at family cookouts, camping trips and potlucks.
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Course: Side Dish
Cuisine: American
Keyword: easy, Pasta, Side Dish, vegetarian
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 6 people
Cost: $5

Equipment

  • colander
  • sauce pan

Ingredients

  • 12 ounce package tri-color rotini pasta cooked and drained
  • 1 cup creamy Caesar dressing I like Kens or Wishbone
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 tablespoon of dried basil
  • 3 roma tomatoes diced
  • 1 6-ounce can black olives, drained and sliced (I like the Pearls brand which has a version that comes all sliced)
  • 1/4 cup finely diced red onion
  • ¼ cup of finely chopped red pepper
  • 3/4 cup shredded parmesan cheese
  • 6-10 fresh basil leaves cut into strips or torn into pieces, plus more for garnish, if desired
  • 1/4 cup basil pesto (Costco's Kirkland brand is my preferred)
  • 1/2 to 1 cup toasted pine nuts optional but adds a nice crunch

Instructions

  • Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the creamy Caesar dressing while still warm.
  • Add the rest of the ingredients, except for the pine nuts if you are using them and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
  • Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.
Thai Shrimp Curry
Food

Easy Thai Green Curry with Shrimp and Noodles

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Easy Thai Curry with Shrimp and Noodles is such an easy and delicious recipe. It can also be made vegetarian by replacing the shrimp with tofu.

Thai curry is usually one of my favorite take-out foods. The creamy coconut curry sauce paired with shrimp really hits the spot. The coconut milk offers a sweetness that is complemented by the heat of the curry. Vegetables, that are not cooked too much, round out the dish adding some crunch and plenty of vitamins and fiber to make Thai curry healthy too.

When I make Thai Curry with Noodles at home, I like to pile the curry over a mound of Thai rice noodles or regular linguine or maybe rice. Then I add just a squeeze of lime, and some chopped, fresh cilantro. Perfection.

An Easy & Budget-friendly Recipe

It was a great surprise when I realized how easy and versatile Thai curry is to make at home. Making a take-out copy cat at home is especially helpful these days when we are not going out to dinner as frequently (or hardly at all!). Similar to a soup or stew Thai curry with noodles is also a great way to use up vegetables – carrots, celery, onions, and this time of year zucchini!

You can also adjust the heat level (spice wise) to your own tastes. Additionally, I love this recipe because it uses the stems of cilantro. I hate waste! The stems are full of flavor and while they may not work in a salad they are perfect for curry.

By the way green curry refers to the green chilies used in the sauce. While its origins are Thai, apparently it has been adapted by Thai expats to the rest of the world.

As a last note, I really like Maesri curry paste. If you have an Asian grocery story you should be able to find this brand of curry there for a reasonable price. It is also available on Amazon.

Ok, so how do you make easy Thai-curry noodles?

Thai-curry with shrimp and linguine

Easy Thai Curry with Shrimp and Noodles

Easy Thai Curry with Noodles tastes like my favorite Thai restaurant version but at half the price.
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Course: Main Course
Cuisine: Asian, Thai
Keyword: curry, dinner, easy, seafood, shrimp, tofu
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Cost: 15

Equipment

  • wok or frying pan
  • sauce pan
  • cutting board

Ingredients

Ingredients:

  • 12 oz linguine or asian noodles
  • 1 medium zucchini or as I note you can sub in other vegetables
  • 1 medium onion sliced thin
  • 1 clove of garlic minced
  • 1 to 2 tablespoons of Maesri green curry paste or another curry paste of your choice.
  • ¼ cup of fresh cilantro stems chopped
  • 2 to 4 tablespoons of vegetable oil I use avocado oil as it has a high heat point
  • 1 can of light coconut milk
  • 1 pound of uncooked shrimp peeled and deveined (if using tofu then chop into squares and drain liquid before adding to dish)
  • 2 limes for juice and garnish
  • A handful of fresh basil leaves Thai basil if you can find them – if not, standard basil leaves are tasty too.
  • Salt to taste
  • 1 tsp Cornstarch (optional)

Instructions

Instructions:

  • Cook noodles, linguine or rice to instructions.
  • In a large wok or frying pan saute the onion in a tablespoon of oil until translucent. Add the garlic and cook until fragrant. Remove onions and garlic from pan.
  • Cook the curry paste and cilantro stems in oil over medium heat until very fragrant. Stir frequently. Remove and put aside with onion mixture.
  • Add another tablespoon of oil. Saute the zucchini until bright green (you do not want zucchini to be olive green and they will cook a bit more with the sauce so keep that in mind). If using other vegetables such as carrots, then cook accordingly (carrots will take longer to cook than zucchini).
  • Put all the cooked vegetables back in the pan. Add the coconut milk. Season with salt. Bring to a simmer and cook about 2 minutes until thickened slightly.
  • Stir in shrimp and cook until opaque and pink
  • If sauce seems thin, add a teaspoon of cornstarch to thicken the sauce.
  • Remove from heat.
  • Serve over choice of noodles, rice or linguine. Serve with lime wedges and cilantro leaves.
Blueberry Crumble Bars
Food

Blueberry Crumble Bars

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Blueberry Crumble Bars are full of tangy blueberries with a hint of lemon atop a rich, shortbread crust and covered in a delectable, crumbly topping.

July is blueberry season, and Mr. SB picked up a huge container at Costco which ended up in the back of the fridge. Luckily I caught the berries before they went bad! And, even luckier, I found Deb Perelman’s (of Smitten Kitchen) recipe for Blueberry Crumb Bars to make a batch of delicious creations – think rich, short-bready, crumbly with a deep blueberry scrumptiousness that tastes like a summer’s day.

A few notes

Blueberry crumble bars were easy to make too, and will be part of our shore picnics for the rest of summer (if they make it past breakfast). I adapted the recipe slightly. As I made these in the evening I was feeling a bit lazy so I used bottled lemon juice and skipped the zest. I am sure it would be that much better if I used fresh lemon juice and took the time to grate the zest. Good news – the bars are unbelievable even with this shortcut.

I also ran out of granulated, white sugar so I had to sub in some brown sugar which actually I think added some depth. I also love a touch of cinnamon with any fruit dessert, and the amount I add does not clash with the lemon at all. And I used an entire egg. Part of me hates wasting the egg white when recipes call for just the egg yolk. Thriftiness took over this time and again, the results were amazing.

I refrigerated the bars overnight, and then took them out so they were room temperature for breakfast. I had a cup of coffee with mine on the deck. The girls each grabbed one too as part of breakfast. Great way to start the day – or end it. There is no bad time for a blueberry crumble bar!

Blueberry Crumble Bars

Blueberry Crumble Bars

Delicious, crumbly, tangy blueberry bars. Easy to make and taste like a summer's day.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Dessert, Dessert bars, Fruit dessert
Servings: 9
Calories: 278kcal
Cost: $5

Equipment

  • 8 by 8 pan
  • Mixing bowls
  • Standard oven

Ingredients

For the Blueberry Layer

  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon zest if you have the patience
  • 1 tablespoon freshly squeezed lemon juice or bottled lemon juice lazy girl’s way turned out just fine with the bottled
  • 1/4 cup granulated sugar I used organic cane sugar

For the Bottom Layer & Top

  • 1 and 1/4 cup all-purpose flour spooned & leveled
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 10 tablespoons unsalted butter cold (1/2 cup plus 2 tablespoons). It is very important that the butter is cold as that is what helps keep the topping crumbly.
  • 1 large egg
  • 1 tablespoon packed brown sugar
  • 1 tablespoon granulated sugar
  • ¼ teaspoon of cinnamon
  • ⅛ teaspoon of nutmeg

Instructions

Instructions

  • Preheat the oven to 375F degrees. Line an 8×8 inch square baking pan with aluminium foil and grease with butter or shortening.
  • In a medium bowl toss together the ingredients for the blueberry layer (blueberries, cornstarch, lemon zest, lemon juice & sugar). Put aside.
  • In a separate large bowl whisk together the flour, 1/2 cup granulated sugar and the baking powder.
  • Cut in the butter & egg yolk using a fork until the mixture is crumbly.
    Crumbly dough for blueberry crumble bars
  • Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the blueberry mixture over top.
    Blueberry mixture on top of dough
  • To the rest of the flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar.
  • Crumble the remaining dough over the blueberry mixture using your hands to distribute on the top.
  • Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden.
    Blueberry Crumble Bars
  • Allow to cool fully to room temperature and ideally put in the refrigerator to chill . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares. I used a pizza cutter which worked well. I also let the bars warm to room temperature which really brings out the flavors.
    Blueberry Crumble Bars how to cut
  • Enjoy!

Video

Notes

Bars are best stored in the fridge.

Nutrition

Serving: 1g | Calories: 278kcal
Tried this recipe?Let us know how it was!
Food

The Best Pumpkin Bread

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Welcome to my very first blog post on Sunday’s Bread which also includes a recipe for pumpkin bread.

This blog will be my mini Martha Stewart (very mini) where I share odds and ends about my life in an effort to help others and connect too. So, I will be sharing recipes, budget tricks, organization tools, how to be budget-wise  in an excessive world, decorating and other tips.

Why Sunday’s Bread?

Why Sunday’s Bread? Well for the last month or so in an effort to be more budget-minded, I have been cooking more and more from scratch. I also meal plan every Saturday because, as a working mom, I must or I end up not having meals ready for my two teen age girls and us (my husband and me).

Baking on Sunday

I love to bake and as I took stock of our pantry and what is around (black bananas I am looking at you).  I started to become creative and have been baking a loaf of quick bread or muffins every Sunday for the upcoming week’s breakfast. This has also turned into a nice routine. The house smells delicious and I can’t help but think it must be nice as my girls do homework on Sunday afternoon and my husband is watching football or some other sport – it creates just the right atmosphere. I also find baking and creating very relaxing so it is a wonderful way to end the week.

Can you guess what I made the last two weeks given that it is fall? Not surprisingly I made some delicious, moist pumpkin bread.

Here is the recipe which I adapted from Once Upon A Chef. I try to limit gluten (although we are not allergic) and prefer coconut oil to butter. I also had pumpkin pie spice on hand so it was easier to use versus having to create my own. Enjoy (it is particularly delicious with a bit of nut butter on it which also adds some nice protein in the morning).

Pumpkin Bread Recipe:

Servings: Makes 2 loaves Prep Time: 20 Minutes.  Cook Time: 65 Minutes Total Time: 1 Hour 30 Minutes

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 cup of gluten-free flour (I use Trader Joes brand)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 Tablespoon of pumpkin pie spice
  • 3/4 cup coconut oil, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin (I use either Trader Joe’s or Whole Foods organic but Libby’s would work too)

Instructions:

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder and pumpkin pie spice. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the coconut oil and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look lumpy and even a bit curdled but it is supposed to look that way.
  4. Add the flour mixture and mix until just combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 60 – 75 minutes, or until a cake tester inserted into the center comes out clean. I usually check loaves at 55 minutes.
  6. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.