coconut chicken pineapple curry

someone posted a link to this recipe on twitter the other week and i've been wanting to have it ever since!but with kids having dance almost every night or me

working at the dance studio, i just haven't had the time. but tonight no one had any plans and i had all the ingredients in the pantry.

dinner was a little late getting on the table but it was so worth it. delicious and the girls liked it too! :)

the pineapple was so juicy and perfect in this dish for a twist! give it a try and tell me what you think.

Blueberry Cobbler

Emma and I were out the other day and we picked up a huge basket of blueberries. Got to love when blueberries are in season! I was browsing the Bread and Honey blog when I came across their Red,White, and Blueberry Cobbler recipe. I had to make it! I didn't have any strawberries so mine was a strict blueberry cobbler. I didn't really have a deep baking dish for it either, so it kind of made a mess in my pan, but it was a great blueberry juicy goodness mess!

Blueberry Cobbler: adapted from Vegan Planet, and Bread and Honey

Ingredients:

6 cups fresh blueberries
2/3 cup plus 2 tablespoons sugar or natural sweetener
1 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons hard margarine, cut into small pieces (butter can also be used)
About 1/2 cup milk ( i used skim milk)

Directions:

In a large saucepan over medium heat, combine the blueberries , the 2/3 cup sugar, the 2 tablespoons flour, and the cinnamon. Stir to blend and bring to a boil, then reduce heat to low and stir gently until slightly thickened. Remove from the heat and spoon into the bottom of a 9" baking dish.
In a food processor, combine the 1 1/2 cups flour, the baking powder, salt, and the 2 tablespoons sugar. Blend in the margarine with short pulses, until the mixture becomes crumbly. With the machine running, add the milk through the feed tube and blend until the dough just starts to hold together.
Drop dough by large spoonfuls on top of the fruit. Bake until the fruit is bubbly and the crust is golden brown, 30-40 minutes in a 325F oven.