Wednesday, January 15, 2014
More Cookin' from Storage
I pulled a bag of frozen blueberries yesterday, and baked the family a buttermilk-blueberry coffee cake. Yum. To top it off, I surprised them with a 4 lb. meatloaf (Hubby's favorite, and I don't make it that often) that was made with organic beef, and veggies. I also made garlic mashed potatoes, and green beans. I really miss my own potatoes. I bought a bag (they now sell organic potatoes here), and about 3-4 of them were rotten only two days after buying them.
Blueberry Buttermilk Coffeecake Recipe:
I added cinnamon and nutmeg to the topping.
Today, we will have a pasta salad, using light safflower mayo (high in vitamin E) and my home canned relish. The family loves it. It's a nice side for meals and to add to leftover meals.
Sweet pickle relish (or zucchini relish) can be added to deviled eggs, soups, salads and dressings, and even in meatloaf or meatballs. It's also great in tuna and chicken salad sandwiches.
One way we are adding more fish to our diet, is this salad. It's full of romaine, shredded carrots, celery and slices of green pepper. Then we top it with apples, dried cranberries, pecans, and tuna, and finish it with a pomegranate dressing. This is really good with diced chicken too.
Then, there is no better way to end the day, but with a steaming cup of herbal tea.