In My Kitchen This Week – 2

This Week In The Food Doodles Kitchen!

Yay, the second “this week” post.  I’m loving these   Some things I tried this week include blueberry chia seed jam, a pesto tortilla pizza, instant blueberry froyo, toasted coconut butter and I’ve been making lots of toasted tomato sandwiches so I decided to share those too.

I’m finding that these posts are quite long though, feel free to let me know if you’d like me the shorten them.  Either shorten them in your reader, or shorten the actual post.  Maybe I could do them more frequently so that they’re shorter?  Let me know what you think!

Without further ado…

First off, I made this coconut butter using Cookie and Kate’s method.  I’ve made regular coconut butter before but never thought to toast the coconut first!  I think I toasted my coconut a little more than she did, but it was still awesome.  It’s as delicious as it looks.

Check out the method here:  Toasted Coconut Butter.

Next, I finally made a chia seed jam!  I’ve been meaning to try it for ages.  I occasionally make jam but none of us in the house are really jam eaters.  I much prefer tasting the fruit rather than the sugar anyways.  I prefer fresh fruit any day.  This was an awesome use for some frozen blueberries I had and can’t wait to try some different ideas.  Watch for my own version later this week.

I used Angela’s Blueberry Vanilla Chia Seed Jam recipe.  It was perfect.  Of course, I used 4 tbsp maple syrup   And I used white chia seeds which is probably why you can see them so well.  It really doesn’t matter what kind you use though.

I was sneaking bites out of the fridge until it was all gone.  Yum!

On the subject of blueberries, how about some instant, 3 ingredient, soft serve blueberry froyo?  How awesome does that sound?

I didn’t really follow this recipe, but I used Miryam’s idea to make instant froyo!  The original recipe is here: 5 Minute Mixed Berry and Dark Chocolate Frozen Yogurt

I used about 3 cups of  frozen blueberries to 1 1/2 C full fat plain yogurt(she used Greek yogurt which would be even more awesome) and maple syrup to taste. I think I probably used 3-4 tbsp.  Throw it all in a food processor and process until perfect!

I put the extras in a rocket popsicle mould that my son went crazy for

This week I also made an amazing tortilla pizza using Kate’s method for Perfect Tortilla Pizza‘s.  I spread a thin layer of pesto over my tortilla, some thinly sliced zucchini and mushrooms and just enough mozzarella cheese and baked to perfection.

Look, you can even see how bubbly and crisp the “crust” gets.  SO yummy!  I’ve always been a fan of pita pizzas but I think I like these more now.  Just a warning though, don’t put too many watery veggies on your tortilla pizza or it gets soggy.  This one was perfect though – I can’t wait to try more.

Lastly, my newest sandwich obsession, a Toasted Tomato and Basil Sandwich.  Super simple, but so good in the summer when tomatoes are fresh, perfectly ripened and in so many different varieties.  Choose your favorite, I’m sure any kind will be delicious here.

Also, fresh basil!  I can’t say how much I love basil.  I’m even hoarding seeds to plant in a pot for the winter.  I will have fresh basil this winter!  I hope…

How pretty is everything?  Fresh homemade bread toasted, fresh basil, a delicious tomato(that would have been better from my own garden, but I just couldn’t wait).  I’ll just let the rest of the pictures speak for themselves

Hope you’re having a fantastic weekend!  What did you make in your kitchen last week?  Have you discovered any new awesome recipes?