Whole Grain Scones

This recipe is the one I use for my every day scones. I keep them handy for the children because they are low in sugar and high in protein, fiber and nutrients. One of Johnathan's first sentences was, "Cone. Peas." (Scone, please.) Maisy has weekly tea parties with a child's tea cup of milk and a favorite "goan". As for me, I'm most likely to eat one after a workout or with an evening cup of soothing tea.

Blend:

2 cups white whole wheat flour (up to 1/4-1/2 cup of this can be wheat germ replacing flour)
2-3 Tablespoons flax seed
Scant 1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Cinnamon or other spices if desired.

Cut in: 

1/2 cup butter (or Smart Balance, whatever butter choice you choose for your family)

Mix:

1/2 cup Greek Yogurt
1 egg
1 teaspoon vanilla, orange or other extract  (optional)

Stir gently into flour/butter mixture.

If mixture is too dry to stick together, adding fruit juice or water can be helpful. Applesauce, pumpkin or banana (up to 1/2 cup) can also add moisture and flavor. (Whole wheat flour takes longer to absorb moisture than white flour so recipe can vary some.)

Adding nuts, chopped apples, cup of raisins, blueberries, or cranberries support nutrition.

Press dough into 1 inch high circle.

Cut into 8 scones. 

 I usually cut them smaller to make 16 or more scones.

Bake 15 minutes or just until brown in a 375 degree oven.

They will have a different texture than a white flour product, but the nutritional value makes up for it.

I'm not educated in the science of cooking, but judging from the regularity that the children ask for scones, I can't be too far off the mark!

Chili 101

1/4 cup chopped onions
1/4 cup chopped peppers, green, red, yellow, orange or combination (jalapenos work, too!)
1/4 cup chopped celery, optional
1/2 - 1 pound of hamburger, cook separately so it can be drained.

1-2 cans beans, kidney, black, red ~ any combination
1 can of beef or vegetable stock or 1 can of V-8 juice
1 can diced tomatoes
1 small can of tomato sauce

salt and pepper to taste
hot sauce, optional, to taste
1/2 - 1 Teaspoon of cumin, or to taste (the spice that makes chili taste like chili)
1/2 - 1 Teaspoon of chili powder, or to taste (the spice that gives a little kick to chili)

In a large saucepan, saute onions, celery and peppers in olive oil until tender.  Add drained beef. Add the broth, tomatoes, vegetables and seasonings*. Bring to a boil, then reduce heat to simmer, uncovered, for 20 minutes, until vegetables are tender. Yields about 4 servings.

Optional Additions: Experiment with adding carrots, potatoes, corn, hominy, mixed vegetables, or try some collard greens or kale. This makes a cross between vegetable soup and chili which will add some variety and fun to learning to cook.

Topping Ideas: Cheese, Chopped green onions, Chives, Cilantro (an excellent detoxifying herb)

*Make your chili thicker to serve in a tortilla, over cornbread or corn waffles, or in a salad of fresh greens. You may decide to eliminate or lessen the broth for a thicker chili. 

Vegetable Soup 101

Dare to cook. Dare to eat healthy. A bread machine and a crock pot can make your home smell warm and cozy after a long day. Turn on some music and light a candle, even if it's just for you.  After all, you're the only you we've got! C'mon. Dare to cook.  And, if you get confused, send me an email or, better yet, introduce yourself to that good cook in your church or workplace. Chances are, you'll make a new friend as well as figuring out the "whole cooking thing".

1/4 c chopped onion

1/4 c chopped celery

1/4 c chopped peppers (red, green, yellow, orange or combination)

1 carton or 1-2 cans of vegetable broth  

2-3 cups of mixed vegetables* 

1 can diced tomatoes (add a small can of tomato sauce for a richer tomato flavor)

salt and pepper to taste

1/2 t spices*, or to taste 

Fresh herbs*, or to taste

Optional: Lentils, Pasta, Barley

In a large saucepan, saute onions, celery, sweet peppers in olive oil until tender.  Add the broth, tomatoes, vegetables and seasonings*. Bring to a boil, then reduce heat to simmer, uncovered, for 20 minutes, until vegetables are tender. Yields about 4 servings.

Notes to Beginners: 

*Mixed Vegetables: frozen or fresh, any of the following: carrots, peas, potatoes, corn, green beans, spinach, collard greens, cabbage, broccoli,  mushrooms, sweet potatoes, canned beans....any combination you like! 

*spices: Thyme, Tarragon, Marjoram...This is a good place to try out new spices one at a time.  Most beginners are disappointed in their soup because of using too many different spices at once. Thyme is  a good choice to start with or to use if adding beef or chicken.  I always add tumeric to my soups because it's a detoxifying spice ~

*herbs: It will take more fresh herbs than dried herbs. I toss in about a 1/4 cup of herbs. I choose from chives, oregano, basil and rosemary. Stems will not get very tender, so use mostly leaves. I always add parsley because of it's detoxifying power~

Beef or Chicken: When not making vegetarian soup, I use homemade stock and add chopped beef or chicken. A carton of purchased stock would work just as well, but will have more sodium.

Pumpkin Latte

2 cups of milk - I use 2% milk, but choose whatever you like, even soy or almond milk.
3-4 Tablespoons canned pumpkin - Choose more or less to adjust flavor.
2 teaspoons vanilla - You may also want to add other flavorings such as almond or maple.
1-2 teaspoons of pumpkin pie spice

Heat in a pan and serve as a hot drink.

Add to coffee at whatever ratio you prefer.  I like mine with a lot of coffee and a few splashes of latte. Others like it mostly latte with a few splashes of coffee.

Whipped Cream on top is optional, but looks quite charming sprinkled with pumpkin pie spice. Children especially enjoy stirring with a cinnamon stick or melting chocolate sprinkles on top.

Refrigerate and drink cold or reheat for a breakfast treat next morning.

Nathanael's favorite way to drink this is with "a big ol' pumpkin chocolate chip muffin". I like it with my morning toast covered with pumpkin butter.

Cinnamon Rolls

In Bread Machine:

3/4 c plus 2 Tablespoons hot water
2 Tablespoons soft butter
2 1/2 cup bread flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons bread machine yeast

Run Bread Machine on dough setting.

Remove dough from bread machine. Roll into a rectangle about 1/4 inch thick. Spread with butter, cinnamon and sugar. Roll into a long roll and cut into rounds. Place in a 9 X 13 pan that has been sprayed with cooking spray.

Let rise until doubled in size. I do this in a warm oven that has been turned off. It takes about an hour.

Bake at 350 degrees. Length of baking time is determined by number of rolls. A breakfast may call for 9 large rolls and will take about 15-20 minutes to bake. When served with other sweets, I usually make 18 smaller rolls.

Filling: 1/3 c sugar
2 teaspoons cinnamon

Vanilla Glaze: 1 cup powdered sugar
1/2 teaspoon vanilla
1-2 Tablespoons of milk

Gingerbread

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda

FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.

Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.

Pour batter into prepared loaf pan.

Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean.

FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.

Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger .

Scone Recipe

2 cups all-purpose flour
1/3 cup plus 1 tsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Yield: 8 scones.
Per scone: 317 calories, 5g protein, 41g carbohydrates, 15g fat (9g saturated), 1g fiber, 263mg sodium.

*Usually I cut these into smaller scones. When adding spices, flavorings and/or orange or lemon peel I mix it in with the sour cream mixture. When adding nuts, fruit, etc I add them instead of raisins. Fats and calories can be reduced by using a lighter choice than butter.