Rebekah Lyn's Kitchen

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Fruits of My Garden May 17, 2012

Filed under: Baking,Fresh Foods — itsrebekahlyn @ 11:53 AM
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Recently I shared with you the wonderful things growing in my garden.  As I write this a steady rain is pouring down on these lovely plants and I swear I can see them growing taller as they soak up the life giving water.

When I bought the lemon-verbena plant I wasn’t sure what I would use it for, but I found a recipe for Lemon-Verbena Blueberry muffins.  I whipped up a batch over the weekend and took them to work to share.  They may not look very pretty, but they are tasty.  I think in my next batch I might add a splash of lemon juice and a tad more milk.  These were more crumbly, like a scone than moist like a muffin.

Last night, worried that my first tomatoes might go bad before I had a chance to cook them up, I decided to make some bruschetta.  I was going to take it to work to share on crackers, but once I mixed it up and arranged a plate for the photo, I couldn’t resist eating.  Made for a refreshing dinner.

In a few days I will be visiting with my great-aunt who makes some of the best southern country cooking I know.  I am looking forward to swapping recipes with her.  Be sure to check back to see what I learn from her.  In the meantime, below is the recipe for the Lemon-Verbena Blueberry muffins.

  • 1 egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chopped fresh lemon verbena
  • 1/4 cup cold butter
  • 1 cup fresh blueberries
Directions
  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
  2. Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
 

The Joy of Fresh Foods May 7, 2012

Filed under: Fresh Foods — itsrebekahlyn @ 11:33 AM
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Living in Florida has the benefit of being able to grow plants pretty much year round.  In December I planted basil and mint.  They did so well, I added cilantro, chives, parsley, lavender, lemon verbena, and even tomatoes.  This weekend my first tomatoes ripened and I am planning to use them for dinner one night. I’ve already had the joy of using my fresh cilantro, and add mint leaves to my iced tea every chance I get.

Cilantro, chives, parsley

When I bought the lemon verbena I didn’t know what I would use it for, but knew it would smell good in the garden.  After searching the internet I found two recipes that I’m looking forward to making as soon as it grows up a bit more.  I’ll let you know how those turn out.

 

 
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