"Shopped" my freezer and found some frozen blueberries that needed to be used. A quick look through my computer files turned up a saved recipe from Saveur Magazine, Issue #51, which I modified slightly by adding the mace. We think this is yummy...and a crisp is soo easy to make, since no homemade pie crust is needed.
And no, I didn't really eat my dessert by candlelight. Brought this candlestick into the kitchen to clean & burned the wax off the top, so it'd look fresh again.
Made leftover Garbanzo Pasta Salad into Curried Chicken Soup for dinner...great way to stretch one chicken breast into at least two night's meals.
Blueberries are just loaded with anti-oxidants and curry is said to prevent Alzheimer's, so I figure we did okay nutrition-wise with this meal. Will add some cooked kale to the soup next time I serve it, so it'll seem different once again.
Turning leftover pasta salad into soup may be my favorite Leftover-Make-Over! What's yours?
6 cups (3 pints) blueberries, washed and stemmed
1⁄2 cup granulated sugar
1 1⁄4 cups flour
2⁄3 cup brown sugar
1/2 tsp. mace (optional)
Pinch of salt
10 tbsp. cold butter
1. Preheat oven to 350°. Toss together washed, stemmed blueberries and granulated sugar in a bowl, then transfer to a medium baking dish.
2. Combine flour, brown sugar, and a pinch of salt in another bowl. Using two knives, work cold butter, cut into pieces, into flour mixture until it resembles coarse meal. Sprinkle mixture evenly over blueberries.
3. Bake until berries are bubbling and topping is golden, about 50 minutes. Allow to cool for 15 minutes. Serve warm or at room temperature with heavy cream spooned over top.