Summer Jam! Blueberry Remix...

Good afternoon! The weekend is winding down, but I hope that yours has been relaxing, fun, and everything you needed after a tough work (or school) week!! I have to admit, I'm sort of not looking too forward to this upcoming week, but it is important and necessary for my health. As some of you know, I was diagnosed with Crohn's Disease in late August of last year, although I'd been dealing with the symptoms for a while before then.

On Tuesday, I will be undergoing a surgery that will hopefully improve my quality of life significantly, but that will also have me on a major turn-down for the next month or so. I say this not to garner pity, but rather as a request that you guys keep me in your prayers; you never know completely what someone else is going through - someone may look completely fine, but be dealing with something absolutely horrible. Only a few people really saw the consequences of my condition, and I hope to keep it that way. But, hopefully I will be (basically) back to normal once my body has healed post-surgery.

On a much lighter note, this post is for the first of my blueberry recipe posts; obviously, I won't be able to continue with the blueberry posts until after my recovery. However, I will start putting posts on here as I get better; they won't have pictures, but I'll be posting some of my favorite random recipes that I love to make, and I'll resume my blueberry posts sometime near the middle of August.

This week's recipe is for blueberry jam, in case you couldn't tell by the title - this is a wonderful way to have a piece of summer all year long, and was inspired by a Food Network show episode I recently watched. If you guys don't know, Good Eats is one of my absolute favorite shows, because it not only teaches you how to make recipes, but it teaches you the science behind that recipe, and what is responsible for making it work. I recently saw the Urban Preservation I: Jam Session episode, and became a little bit obsessed with the idea of making my own jam. I have pre-frozen blueberries, but you can absolutely freeze your own if you have fresh ones; place them on a cookie sheet and put them in the freezer until they have frozen solid; place them in a labeled plastic freezer bag and you have ready-to-go blueberries!! Easy, huh?

Blueberry Jam (this recipe filled up 3 8 oz. mason jars perfectly for me, but it may vary)

15 oz. frozen blueberries
Pinch of cinnamon
Juice of half a lemon
1 tbsp. apple cider vinegar
1 3/4 cups granulated sugar

Hardware:

Mason Jars with lids
Canning funnel (preferably stainless steel, but I used a plastic one)
Tongs (preferably canning tongs, but I used regular tongs - be very careful if you do this
Stockpot (or other very large pot)
Non-reactive saucepan
Non-reactive metal spoon
PATIENCE

1.) Wash all of the hardware thoroughly with hot, soapy water, then rinse thoroughly.

2.) Fill the large stockpot with hot water, then add the mason jars, rings (not the lids!!!! the sealing compount will melt), tongs, and the canning funnel (only if it's metal!!! otherwise, just place it on some paper towels). I would suggest having the tongs handle sticking out, so that it doesn't get as hot and you can use the tongs to pull out the equipment later.

3.) Bring the water to a boil, then let the equipment sterilize for 10 minutes; turn off the heat, then wait 5 minutes before adding the jar lids.

4.) Place the blueberries, cinnamon, lemon juice, and vinegar in the saucepan, then heat on low until the blueberries start to give off juice; then, start mashing the blueberries down with the metal spoon.

5.) Stir frequently and mash the blueberries until the mixture comes to a boil.

6.) Add the sugar, then increase the heat to medium-high and stir constantly until the mixture comes to a rolling boil (think magma!).

7.) Take out all of the equipment using the tongs, draining as much water out of the jars as you can, and place everything on a paper-towel lined cutting board.

8.) Place the funnel in the mouth of each jar, and fill with jam just until the level reaches the bottom of the funnel. DO NOT go past this, otherwise your jars may leak during processing.

9.) Wipe the mouth of each jar with a damp, clean paper towel, then place each lid on top. Don't press down!! It won't be necessary. Screw on the jar rings, just until tight - don't force it!

10.) Place the jars back into the stockpot using the tongs, then bring to a boil and process the jars (let them boil) for 5 minutes. Don't be fooled if you see a few bubbles floating from the top of the jars; this is excess air escaping from inside the jars, not boiling!

11.) Remove from the water and allow to cool on the towel-lined cutting board again for 8 hours, then press on the lid; if it doesn't move, you're good to go, but if it does, just store in the refrigerator and use in 2-3 weeks. Store in a cool, dry place with the rings off, to avoid rust and allow you to inspect the jars for spoilage..

I know this sounds tedious and complicated, but the truth is, it really isn't hard - the hardest part is waiting (or, trying to lift the sealed jars without canning tongs -_- lesson learned for next time)! I really hope you guys try this, but please be careful - keep oven mitts handy, and wear pants/a long-sleeved shirt just in case of splatters.

Here's a little background on the jam-making process:

While the exact origin of jam-making is a topic of debate, it most likely got its start in the Middle East, where cane sugar naturally grew. Marcus Gavius Apicius included jam recipes in his cookbook "Of Culinary Matters", which was written in Rome during the 1st century. Crusaders brought jams to Britain on their return, and the Spanish brought the process to the West Indies.

Jams, and jellies became wildly popular in Europe, and allowed people to enjoy fruit year-round while still obtaining nutritional benefits. However, they were enjoyed mainly by royal households - in particular, Louis XIV ended his royal feasts with fruit preserves in silver serving dishes. Jam dates back to the Tudor times in Britain, and was available in a wide variety of flavors and types. The first American cookbook to include jam recipes dates back to the 17th century; early settlers used various sweeteners (i.e. molasses, honey) and got pectin from boiled apple peels to thicken jams.

Since jams lasted much longer than fresh fruits, and still served as great sources of Vitamin C (prevents scurvy), they became very important for crews on boats. Although it is usually mass-produced now, it is simple to make and can last for at least a year, usually more.

Sources:

http://www.jamjamboree.org/history.html
http://www.purejam.com/History_of_Jam.htm
http://www.jelly.org/lore.html

My Italian One-Pan Chicken

Another work week has ended! Huzzah!! Lol! Change seems to be the key word for my life right now - I just graduated from Johns Hopkins University in May, and now have a bachelor's degree in Chemical & Biomolecular Engineering (it's a bit of a mouthful!). My dream is to own a Michelin-star rated restaurant, but I am realizing that my path to get to that dream isn't, and won't be, the conventional one. That's fine with me - I love challenges!! While I figure out my life plan, I hope that you all will continue to view and use the recipes I post here; don't forget, I want to see your comments, questions, and requests here!! (So far, no one has left a comment, but hopefully that will change soon.) Anyway, here's a random, but tasty, recipe: Italian One-Pan Chicken!

This recipe is perfect for summer. It is light, easy, and fairly quick to make - since I came up with this recipe myself, there isn't really any history behind it. I made this recipe for a coworker, and in the process realized that it's a perfect weeknight entree for warmer months - with some pasta or rice, this will satisfy hunger without causing any drowsiness.

Italian One-Pan Chicken

2 lb boneless skinless chicken thighs
2 lemons, quartered and seeded
1 yellow onion, cut into 6 wedges
1/4 cup white wine
1/2 cup olive oil
Salt and pepper to taste
1 1/2 tsp Italian Seasoning

1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil, and spray with a little non-stick cooking spray.

2. Place the chicken thighs, lemons, and onion wedges on the baking sheet; keep in mind that this doesn't need to be specifically arranged - the lemons and onions are there to simply flavor the chicken.

3. Drizzle the white wine and olive oil over the mixture, then sprinkle on the seasonings. Place in the oven and bake for 45 minutes, or until the chicken is no longer pink in the middle. Enjoy!

Unfortunately, I didn't get a picture of the finished product - next time I make it, I'll update this post. Remember, live life and eat well!

Spotlight #1: I'm Blue...

Good morning!! Ahhhh, it's summertime, & we now have the heat & humidity to prove it...unfortunately. But, summertime also means plenty of sun, pools & beaches, as well as a plethora of fruits and vegetables that thrive this time of year. For the next few weeks, I hope to be able to focus on a very special ingredient that really comes into its own during the warm summer months.

What is this ingredient? Here's a hint: remember the Blue Man Group song I'm Blue? If fruits had a theme song, that would be the most likely candidate for this fruit (even though it's technically purple...) It's full of antioxidants, vitamins, and it's pretty tasty on its own to boot! Have you figured out what it is yet?

This segment's theme ingredient is.....*drum rolls*

Blueberries!!!

That's right, I'm gonna focus on the round little purple jewel that is overly abundant this time of year. It's great fresh, and pretty good frozen - I'm gonna focus my next few posts on this wonderful little summer fruit! I'm excited, & I hope you are too.

Blueberries as a species are estimated to be about 13,000 years old, and are indigenous to North America. By the time the Europeans arrived, the Native Americans had already found various uses and preparations for blueberries, such as drying, grinding into powder, adding whole to soups and stews, and even for medicinal purposes. Interestingly, the Native Americans referred to blueberries as "star berries", because of the star-shaped blossom end of the fruit. Europeans used bilberries, a close relative to the blueberry, in various forms for medicinal uses as well; they used the roots to make a tea that helped women relax while giving birth, made a syrup to soothe coughs, and ate the berries to improve eyesight.

Blueberries have all sorts of health benefits, and can be enjoyed in various forms; however, you will get the most nutritional benefit from eating them raw. Blueberries contain more anti-oxidants than any other fruit or vegetable, which fight free radicals in our bodies and help prevent damage on the cellular level. Blueberries contain vitamins A, B6, B12, C, D, E, and K, as well as thiamin, riboflavin, niacin, folate, pantothenic acid, choline and betaine. In addition, they contain protein, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, and selenium. Blueberries have been found to improve memory

The bluish-purple pigment is caused by the presence of anthocyanins, which are antioxidant compounds that give several foods their blue, purple, and red hues. Since anthocyanin concentrations don't significantly decrease as a result of freezing, you can freeze fresh berries without having to worry about a lessened antioxidant benefit. Also, blueberries have a low glycemic index (GI), and have been found to positively affect blood sugar regulation for people that have been diagnosed with type 2 diabetes. So, with all that said, eat as many blueberries as you can!! The time is right, and they are just ripe for the picking! (Sorry...I couldn't resist! *giggle*) Live life, and eat well!

Sources:
http://www.blueberrycouncil.org/blueberry-facts/history-of-blueberries/
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1851/2
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8

*Side note: I just want to say that I am deeply saddened by the fact that Zimmerman was found not guilty yesterday; my prayers go out to the Martin family, Trayvon's friends, and the black youth across this country. I can only hope that we can use the hurt and pain we feel to cause positive change for our generations, as well as future generations within this country.

Hand Pies, For the Win!

Hello all! I hope that all is going well for you guys. The summer is winding down, but I'm still working on the blueberry theme, as I promised in my last post. The past three weeks have been very...interesting to say the least, and a lot has changed in my life in that time. I had my surgery on July 23rd, and have been recovering as I should since that time - all is going well, thank goodness :-) In addition, tomorrow is my first full day of living life as a college graduate and working adult, as I start my first real job with GlaxoSmithKline (a pharmaceutical company). I can't wait to get started!!

But I digress. This week's recipe is for blueberry hand pies, which are basically calzone-shaped portable pies and is really easy to make. If you made the blueberry jam from my last post, and have some of the tart crust recipe from the A Sweet Little Tart post, you can make these little treasures whenever you want!

Blueberry Hand Pies

1 recipe of my Tart Crust

Blueberry jam

1 egg

1.) Preheat the oven to 400 degrees F.

2.) Once the dough had chilled, roll it out to about an 1/8" in thickness, then use a round mold to cut out dough circles

3.) Beat the egg lightly to form the egg wash, then place a small amount of jam in the center of the dough circle, bush on a little egg wash, then fold the dough over and press to seal the edges. Place on a foil-lined baking sheet.

4.) Once the hand pies have all been made, brush on a little more egg wash on top of each one, then place the pan in the oven.

5.) Bake for 30 minutes or until golden brown, then allow to cool for 5-10 minutes before eating.

Like I said, this recipe is really easy to make, especially if you have the crust and jam already made. You can use the store-bought versions to make it even easier. My adviceis to make sure that your kitchen is not too hot; otherwise, the dough will get sticky and hard to shape. I hope that you give this recipe a try, and remember: live life, and eat well!

Saucy Little Jewels

Happy Sunday everyone! I hope all is going well for you guys. As the weekend winds down, and we prepare for another work (or school) week, I thought I'd give you all an easy recipe that can be used for a quick breakfast during the week. I'm still going along with the blueberry theme, and this week's recipe is...mini blueberry muffins!

For me, tomorrow starts my second week of training at my new job with GlaxoSmithKline, and the past week has taught me three things. First of all, I have a lot to learn in the next two weeks, but I also have very supportive team members and resources to get answers to my questions. Secondly, I can be a morning person if I put my mind to it (anyone who knows me knows that morning isn't usually my favorite time of day). Lastly, I have to plan ahead with my meals, because I don't have the energy to make anything elaborate after work, nor the time to do it in the morning. These muffins will make my mornings easier, because I can make them on a Sunday and refrigerate/freeze them to eat later in the week. They're easy to make, and delicious and great for kids (the blueberry juice makes the muffins swirled with blue!)

Mini blueberry muffins (makes 24)

2 cups all-purpose flour

1/2 cups granulated sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

3 tbsp canola oil

1 egg

1 cup Greek yogurt (or a 7 oz container)

1/2 cup milk 

1 cup blueberries

1.) Preheat the oven to 350 degrees F. Spray two mini muffin pans with non-stick spray, and place muffin cups in the spaces (optional).

2.) Mix the dry ingredients (first 5) together in a large mixing bowl. Form a well in the middle of the dry ingredients.

3.) Mix the egg, Greek yogurt, milk, and oil in a separate bowl (or measuring cup). Add to the dry ingredients, along with the lemon zest.

4.) Mix the blueberries with 1/4 cup all-purpose flour, then add to the mixture and fold everything together. The batter should be thick and still have lumps in it.

5.) Spoon the batter into the muffin pan, then bake the muffins for about 15 minutes, or until a toothpick inserted inthe middle comes out clean. Allow for the muffins to cool for 5 minutes before serving, or completely if you plan to refrigerate or freeze them.

This recipe comes together pretty quickly, and I hope you guys give it a try!! Let me know what you think of this recipe by leaving a comment!! Remember, live life and eat well!