It was Pentecost today, so church was lively. I made lasagne, salad, and a couple of blueberry desserts before church and came home to find #1 son, his bride, and the children opening a coconut.
We’re saying farewell to grains, dairy, and sugar (#1 son, DIL, #1 daughter, and I) for a while, and this seemed like a good way to do it.
We had fun playing games, reading stories, and talking.
The lasagne was an ordinary family recipe with spinach and Italian sausage. There was none left when I got around to taking pictures. The other dishes are shown below.
- 3/4 cup granulated sugar
- 5 tablespoons unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup part-skim ricotta cheese
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice plus 1 teaspoon, divided
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 2 tablespoons packed confectioners’ sugar
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
- Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
- Clean the bowl, add confectioners’ sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
Per serving: 303 calories; 11 g fat (6 g sat, 3 g mono); 96 mg cholesterol; 45 g carbohydrates; 21 g added sugars; 25 g total sugars; 8 g protein; 3 g fiber; 319 mg sodium; 124 mg potassium. Iron (21% daily value)
Sugar Snap Pea Salad
- 4 cups sugar snap peas (about 1 pound), trimmed
- 1 bunch radishes, trimmed
- 1/4 cup torn fresh mint
- 1/2 teaspoon salt
- Ground pepper to taste
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 pastry shell (9 inches), baked
- In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.