Dazzling Blueberry Pie

2014-07-11 22.20.35In my last post I discussed my love for farmers markets and baking with fresh summer produce. I believe I also I mentioned my bargain-bought blueberries.  I should further admit here that when I find a good deal I typically take full advantage, and this time was no exception. I bought a lot, I mean TONS, of blueberries.

After whipping up a batch of my Scrumptious (and Easy) Blueberry Muffins, I still had several pints of fruit left. Sure, I could have done the “sensible” thing and made a simple fruit salad or included them in a nice parfait. But then I thought… PIE! One of my very favorite desserts to bake (and consume).

This all-American pie made an awesome centerpiece for my end-of-summer celebration last weekend. Simple yet flashy, serve it warm with some vanilla ice cream and you’ll have a real crowd pleaser on your hands!

Famous Blueberry Pie

adapted from Taste of Home

  • 2014-07-11 21.12.03Pastry for 9-in double pie crust (store-bought or homemade, if you need directions click here)
  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

2014-07-11 21.15.10In a large bowl, combine the blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.

Line a 9-inch pie plate with bottom pastry; flute edges. Add the filling.

Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil; bake 20-25 minutes longer or until set. Cool on a wire rack

2014-07-11 22.14.28From remaining pastry, cut out approximately 10 stars of different sizes (or use a 1/2 inch cookie cutter, if desired).  Place on an ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown. Remove to wire racks to cool. Randomly place stars over cooled pie.

Namas-tasty!

 

 

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Summer Corn Salad

Summer corn

Summer Corn Salad

Since moving to Chicago over a week ago, we realized suddenly that we still had not tried any legendary deep dish pizza — gasp!  So, naturally, on my last night of freedom before Fall semester classes began we decided to indulge ourselves.  I could not have been happier with the decision, and I highly recommend The Art of Pizza (get Art’s Special pizza).

Boiling Corn

Break the corn cobs in half so that they cook faster and are easier to cut later.

That being said, I did not want to entirely desert my commitment to a well-balanced diet; I decided to prepare a salad to go with the meal. Instead of a simple green salad, I had seen so many summer corn salad recipes on the internet lately that I decided to utilize the five ears of corn I had bought on sale in my weekly shopping and try out a recipe of my own. Corn is pretty starchy, so I wanted to incorporate another light, crisp veggie, as well. I chose red bell peppers (nutrient-rich and delicious!) in order to give the salad some additional color and texture. Here are the ingredients I used:

Summer Corn Salad

  • 5 ears of fresh corn
  • 2 red bell peppers, seeded and chopped finely
  • 4 green onions, chopped finely
  • 3 tbsp olive oil
  • 1 lime, juiced
  • 1 tsp salt
  • cherry tomatoes for garnish

Assembling the salad was fairly easy, making it the perfect addition to a low-maintenance Sunday night meal (especially since this week marked the beginning of football season, meaning my attention will always be slightly compromised by whatever game on TV). I started off by shucking the corn and placing it in a pot full of water to boil for 8-10 minutes. In the meantime, I chopped two bell peppers along with a few green onions.

Bell Peppers

Combine the chopped bell peppers and green onions in a bowl while the corn is cooking to blend the flavors.

Once the corn was cooked, I drained the water and let the cobs sit until they were cool enough to handle, at which point I cut off all of the kernels and added them to the bell pepper/green onion mixture. I then drizzled some olive oil (about 3 tablespoons) on top of the assembled veggies, as well as the juice of one lemon and a splash of salt. As a garnish I sprinkled on some sliced cherry tomatoes. Voila! A vibrant summer salad to complete our pizza night.

The best part of this salad is that the leftovers are very versatile; I simply added some crumbled feta cheese for extra protein and took it to school for lunch the next day! You could also chop up some tomatoes and avocado and use it as a salsa with tortilla chips, or add some grilled chicken on top for another complete meal.

Namas-tasty!

Summer corn 2

Art’s Special pizza with Summer Corn Salad. The perfect combination of savory and sweet!