Blueberry Cranberry Bread

 

We wanted to find an easy recipe for a blueberry muffin bread and found this great recipe from the Frugalmomeh site.  So the name is for Frugal Mom eh! (because they are Canadian).  Lots of great recipes on the site.  We wanted something to make an easy breakfast bread that could replace nutbreads.  I think we found it.  I tweaked this recipe a bit and loved the way it turned out.  A nice treat for a morning - or really anytime.

Ingredients (makes one loaf)

Cooking spray

1 cup White sugar
1/2 cup Butter (one stick), unsalted
2 Eggs
1 tbsp Vanilla extract
1 cup Skim milk
2 cups Flour (all purpose)
2 tsp Baking powder

1/2 cup Cranberries, dried

1/4 cup Almonds, sliced
1 1/2 cups Blueberries (fresh or frozen)

Directions: 

1. Preheat your oven to 350 degrees.
2. Grease a 9 inch loaf pan with cooking spray.
3. Cream together the butter and sugar.
4. Add the eggs, vanilla and milk beating well.
5. Beat in the dry ingredients and until well combined
6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
7. Pour batter into your loaf pan and bake for 75-80 minutes or until a cake tester comes out clean.
8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Enjoy!

Honey Nut Shrimp with Green Beans

 

It seems like I played with this recipe years ago.  But it was only earlier in 2020, so that sounds about right.  I saw this recipe for Honey Walnut Shrimp from EatingWell and played with it.  I liked how it came out and I expect that we will be making it again and again as a simple, but elegant dinner.  This is great served with rice or noddles or just by itself.  If you are serving it with rice, it can feed four.  Without rice, it becomes two nice sized portions (with maybe a bit left over for lunch down the road).

Ingredients (serves 3-4):

2 tbsp Water
2 tbsp Brown sugar
1/2 to 2/3 cup Walnuts or pecans, coarsely chopped
1 lbs Shrimp (large size, peeled and deveined)
1 tsp Honey

1/2 tsp Chinese five-spice blend

1/2 tsp Sesame oil
3 tbsp Olive oil, divided

8 oz Green beans, trimmed
1 tbsp Mayonnaise
1 tbsp Lemon juice

1 tbsp Soy sauce
1/2 tsp Black pepper, ground

1/4 tsp Kosher salt
½ cup sliced scallions

Directions

1. Bring water and brown sugar to a simmer in a large nonstick skillet over medium heat; cook until the sugar is completely dissolved, about 2-3 minutes. 
2. Stir in walnuts or pecans; cook, stirring often, until the sugar is golden and caramelized, about 2-3 minutes. 
3. Spread the walnuts evenly on a parchment paper-lined plate. Wipe out the pan.
4. Add 1 tbsp Olive oil and heat for a around 30 seconds.  Add the green beans and saute for around 3-4 minutes.  Remove and add to the shrimp mixture. 
5. Stir shrimp, honey, Chinese five-spice blend, sesame oil, and 1 tablespoon oil together in a bowl. Return the skillet to medium-high heat. Add the shrimp mixture; cook, stirring occasionally, until the shrimp are well browned and cooked through, about 4-5 minutes. Remove from heat. 
6. In a separate bowl, Combine mayonnaise, lemon juice, soy sauce, pepper, salt and the remaining 1 tablespoon oil in a small bowl and wisk until blended, add to the shrimp mixture in the pan, stirring to coat. 
7. Sprinkle with the caramelized walnuts and scallions. If desired, serve with rice.