Blueberry Morning Bread

This is the most amazing blueberry bread you will ever taste. This bread is full of fiber (whole wheat flour) and antioxidant from the blueberries. Just make sure you have the best blueberries you can find. My blueberries were freshly picked from a farm in NJ and froze them for baking.

Yields: 3 small loaves
Baking Time: 45 min

Ingredients
2 cups whole wheat or white all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 stick of butter
1 1/3 maple syrup
2 organic eggs
2 zest of lemons
4 teaspoons of vanilla extract
1/2 buttermilk (or 1/2 cup milk + 1/2 teaspoon fresh squeezed lemon juice)
1 1/2 cup of frozen blueberries

Step 1
Preheat the oven 350 F. Take out butter, eggs, maple syrup & buttermilk out of the fridge to room temp.
In a bowl, combine flour, baking powder + soda, salt and set a side.

Step 2
In a separate bowl, beat butter w/ maple syrup (they must be room temp!) until well combined and add in eggs, lemon zest & vanilla extract scraping the sides. (I used an electric hand mixer)

Step 3
Add half of the flour mixture into the combined wet ingredients and add a splash of buttermilk. Repeat with the remaining flour mix with the rest of buttermilk.
You will start to see everything coming together, nice and gooey.

Step 4
Dredge the frozen blueberries in a little bit of flour (just enough to coat them all so they don't sink or stick together as they bake in a loaf pan). Fold in the blueberries into the flour mixture above.

Step 5
Butter the 3 mini-loaf pans (or use olive oil). Grease them well.
Pour the batter into each loaf pan filling 2/3 of the pan. Put them in the oven for 45 min or until a toothpick inserted into comes out clean. Let the bread cool in the pans (about 30-40 min) before taking them out onto a cooling rack.

Enjoy with a cup of creamy latte or a glass of cold milk in the morning !

Kabocha Soybean Tofu Jigae

Simple and hearty soy bean jigae (Korean style soup) with sweet and savory Kabocha. This is my new favorite dish that has the perfect balance of sweet and salty that will make you go for another bowl of rice !

Serves: 4
Ingredients:
soy bean paste (any Korean brand) 2 tbs
dried anchovies 6-8
dried kelp 3 pieces

Kabocha squash 1 (wrap in foil and bake in oven for 45-50 min at 350 F)
zucchini 1
red onion 1
jalapeno 1
garlic cloves 2
firm tofu 1



Step 1
2 cups of water in a medium size pot and drop kelp and anchovies when the water starts to boil.

Boil for 10 min.















Step 2
Remove the kelp and anchovies and discard and turn off heat.


















Step 3
Remove the flesh of Kabocha and cube them bite-size.






















Step 4
Chop all remaining vegetables (garlic, jalapeno, red onion, zucchini).

















Step 5
Turn on the heat for the broth and when it starts to boil, drop all vegetables chopped above and using a mesh dissolve the soy bean paste and boil until the vegetables are tender about 8-10 min.















Step 6
Add the tofu and boil for 1 min.


















Voila !
So hearty and healthy !