Blueberry pasta salad

Chicken and Blueberry Pasta saladIt’s blueberry season here and we picked a lot. We’re always looking for new ways to use them and found this yummy blueberry pasta salad recipe. It’s a great summer dish. I grilled the chicken rather than poaching. We used the Ronzoni Garden Delight pasta for color and nutrition.



IngredientsA bowl of bluberries

  • 1 pound boneless, skinless chicken breast
  • 1 box whole-wheat pasta
  • 3 T olive oil
  • 1  shallot, thinly sliced
  • 1/3 cup chicken broth
  • 1/3 cup crumbled feta cheese
  • 3 T lime juice
  • 1 cup fresh blueberries
  • 1 tsp dried thyme
  • 1 T grated lime zestLime zest
  1. Grill the chicken and dice (or use leftover chick or cook some other way).
  2. Cook the pasta, drain and return to pot.
  3. Heat the oil in a small pan over medium high heat, and add the shallot, cooking until starting to brown. Add the broth, feta and lime juice, cooking until he cheese begins to melt.
  4. Add the diced chicken, blueberries, thyme, lime zest and feta sauce to the pasta and stir to mix everything together.

Blueberry donuts

It’s blueberry season here in north Florida and we picked 16 lbs of them yesterday! We also just got a donut pan to make baked donuts–unfortunately, we haven’t been able to purchase donuts that aren’t made on shared equipment, so our nut allergic son hasn’t had donuts in a few years since the last place changed their practices. I fond this excellent recipe at Eat Good 4 Life–so they’re even (comparatively) healthy! They were an excellent treat!

Ingredients:Blueberry donuts

Slightly modified from this excellent recipe.

  • 2 eggs
  • 1 cup plus 2 T low fat milk
  • 1/2 cup sugar
  • 2 T oil
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 cups flour (I used white-whole wheat, you could use whole wheat or whatever)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups blueberries (fresh if you have them)
  • 3 T melted butter
  • 1/2 cup sugar
  • 1 T cinnamon

Preheat oven to 325°F. Spray donut pan with cooking oil. In a large bowl, whisk eggs, milk, sugar, vanilla, oil, nutmeg and cinnamon. Add flour, baking powder and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.
Bake for 15-20 minutes. Cool for about 5 minutes and remove from pan to a wire rack.

[Cool completely.]–who can wait that long…they are yummy still warm, I just continued on.
In a bowl combine sugar and cinnamon. In another bowl place melted butter.
Dip each donut in the butter followed by the cinnamon sugar.

Blueberry Souffle

Still trying to catch up on posts…especially where I have some photos. Last weekend, I made the blueberry souffle from the Yumology blog. One of the reasons I started this log was for recipes like this…I run across is online on a weekend morning trying to figure out what to make for breakfast, and make it. Trying to keep track of the successes and failures has been difficult.

Part of our challenge is modifying recipes to fit out no peanut, tree nut, fish diet since Kid 1 has life threatening allergies to these. The original recipe on Yumology had almonds and almond paste. I substituted sun butter (sunflower seeds) for the almond paste…ended up being a bit of an odd flavor, maybe  use a bit less than called for next time.

But something else happened and it took about twice as long as the recipe called for to cook. I am not sure if there was more water in the berries or what, but it was a bit soupy.

That aside, it was a delicious breakfast treat!