blueberries – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Thu, 12 Jul 2018 19:36:43 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.3 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png blueberries – Uncle Matt's Organic http://www.unclematts.com 32 32 Blueberry-Ricotta Pancakes http://www.unclematts.com/blueberry-ricotta-pancakes/ Sat, 10 Jun 2017 21:32:55 +0000 http://www.unclematts.com/?p=2612 more]]> Serve these light pancakes with organic honey. Sprinkling Uncle Matt’s organic blueberries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

4 servings, 2 pancakes each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

1/2 cup organic whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons all-purpose organic flour
1 teaspoon organic sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large organic egg
1 large egg white
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon organic lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh organic Uncle Matt’s Florida blueberries

Preparation

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Nutrition

Per serving : 238 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 68 mg Cholesterol; 30 g Carbohydrates; 12 g Protein; 3 g Fiber; 334 mg Sodium; 128 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 medium-fat meat

Tips & Notes

Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, www.bobsredmill.com.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

From EatingWell: August/September 2006

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Sautéed Chicken with Fresh Blueberry Sauce http://www.unclematts.com/sauteed-chicken-with-fresh-blueberry-sauce/ http://www.unclematts.com/sauteed-chicken-with-fresh-blueberry-sauce/#respond Sat, 08 Apr 2017 16:55:26 +0000 http://unclematts.com/?p=1856 more]]> An easy, savory and sweet weeknight meal that will satisfy the pickiest eaters. And great news, this recipe is easy on the waistline, too!

Ingredients

2 large skinless, organic boneless chicken breast halves (7 oz. to 8 oz. each)
salt
pepper
2 tablespoons organic flour
1 tablespoon organic olive oil
1 chopped organic shallot
1/3 cup dry white wine
1 cup organic reduced-sodium chicken broth
2/3 cup fresh organic blueberries
pinch sugar
1 tablespoon organic unsalted butter

Directions

Season 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each) with salt and pepper. Coat with 2 Tbsp. flour; shake off excess.

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Brown chicken, turning once, about 10 minutes. Transfer chicken to a plate and cover with foil.

Add 1 chopped shallot to skillet and cook on medium heat, stirring, for 1 minute. Pour in 1/3 cup dry white wine and boil for 2 minutes. Add 1 cup reduced-sodium chicken broth and bring to a boil. Add 2/3 cup fresh blueberries and a pinch of sugar and simmer until reduced by half, about 3 minutes. Remove from heat and stir in 1 Tbsp. unsalted butter; season with salt and pepper.

Arrange chicken on plates. Top with sauce.

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Blueberry Almond Shortcake with Crème Fraiche http://www.unclematts.com/blueberry-almond-shortcake-with-creme-fraiche/ Thu, 05 Nov 2015 01:30:34 +0000 http://www.unclematts.com/?p=2560 more]]> Serves: 8

Ingredients

1/2 cup sliced organic almonds
2 cup all-purpose organic flour
1 cup organic almond flour (see Note)
1/2 cup cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for sprinkling
3/4 cup sugar, plus more for sprinkling
1/4 cup plus 2 tablespoons chilled vegetable shortening, cubed
4 tablespoon cold unsalted butter, cut into cubes plus 1 tablespoon unsalted butter melted
1 cup buttermilk
2 1/2 cup organic Uncle Matt’s blueberries, about 12 ounces
1/4 cup Uncle Matt’s pulp free orange juice
1 teaspoon grated organic orange zest (from an Uncle Matt’s orange)
1 cup crème fraîche

Directions

1. Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.

2. Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt and 1/4 cup of the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.

3. Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.

4. Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.

5. Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.

6. In another medium bowl, using an electric mixer, beat the crème fraîche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crème fraîche, the blueberry compote and a few toasted almonds. Cover with the biscuit tops and serve.

Source: Kitchen Daily

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