Buttermilk Cinnamon Chip Scones

I LOVE these! And it is such a wonderful basic scone recipe that you could substitute all kinds of things for the cinnamon chips, blueberries, chocolate chips, nuts, dried cranberries, chopped dried apricots, whatever you like! 

Buttermilk Cinnamon Chip Scones

3 cups all purpose flour

½ cup white sugar

5 teaspoons baking powder

½ teaspoon salt

¾ cup butter

1 cup cinnamon chips

1 egg, beaten

1 cup buttermilk

½ cup powdered sugar

1 tablespoon milk

Preheat oven to 400 degrees. Combine flour, sugar, baking powder and salt. Cut in butter, leaving some visible pieces of butter. Add cinnamon chips to the flour mixture. In a small bowl combine the egg and buttermilk, and add to the flour mixture. Mix until just combined. Do not over mix. Pat out into a 10 inch circle on a floured cutting board. Cut into 8-12 wedges depending on the size of scone you want. Bake at 400 degrees for 15 minutes. Combine powdered sugar with milk to make a glaze, and drizzle over the scones.

Beware: I did the math.  If you cut them into eighths, they are about 500 calories each!!! Did I ruin it for you? They're worth it, if that helps.

Blueberry Crumb Cake

Blueberries are in season right now, which means they are CHEAP! I made this cake today and it is fabulous! Better yet, it's super easy!

Blueberry Crumb Cake

Serves 6-8
½ cup butter, room temperature
zest from 1 large lemon
1 cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk (or 1/2 cup milk and 1/2 tablespoon of lemon juice)

Crumb topping:
1/4 cup flour
1/4 cup sugar
2 tablespoons butter
Combine all crumb ingredients with a fork or with your fingers, until you get a nice crumb (some fine, some up to pea sized). You may also add a little cinnamon if you'd like.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 1 cup of sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour.
3. Add the flour, baking powder, and salt to the butter mixture, and start mixing, slowly adding the buttermilk. Gently fold in the blueberries.
4. Grease a 9-inch round pan with non-stick spray. Spread batter into pan. Combine crumb mixture and sprinkle evenly over batter. Bake for 50 minutes, or until the center bounces back when pressed lightly with your finger, or a toothpick comes out clean.  Let cool at least 10 minutes before serving.

Farmer's Market Sandwich

I almost called this the "Everything I Bought at the Farmer's Market Sandwich" because that's exactly what it is.  I really don't have a recipe per se for it.  I had bought Japanese eggplant, red bell pepper, zucchini, yellow squash, and basil, as well as a fresh pesto, an olive tapenade, and a feta and sundried tomato mixutre.  My intention was to grill the veggies, but I couldn't find where I'd stored my seldom used grill pan, so I cut my pepper into long strips, and cut all the squash and eggplant on the bias (cut at a steep angle to make the slices larger (you can google bias cut vegetables) took my nonstick wok pan and heated it to blazing hot and added a tablespoon or so of extra virgin olive oil. First I cooked my peppers and eggplant, then my zucchini separately to avoid overcrowding and steaming.  I let the veggies brown on one side then gave them a toss, and browned the other side. 

I had also bought fresh ciabatta bread at the farmer's market which I sliced open, and put pesto on the bottom half, and olive tapenade on the top half. I layered all my cooked veggies, and sprinkled on the feta and sun-dried tomatoes, and some fresh basil. This sandwich was SO GOOD! I'm tempted to make it for dinner every Saturday after Farmer's Market!!!

Greek "Tacos"

One of my favorite stand-by recipes for when we're trying to eat healthy.  Inspired by recipes from "Eat Clean Diet Cookbook" by Tosca Reno.  When I'm in a hurry I just buy the hummus from Trader Joe's when I'm there to buy my flatbread. SO GOOD!

Flank Steak:

1 tsp. garlic powder

1 tsp. dried oregano

¼ tsp. salt

1 pound flank steak

Rub flank steak with seasonings and allow to sit for at least an hour. Grill meat 5 minutes per side, or until desired doneness. Slice across the grain into thin strips.

Hummus:

4 cloves garlic

2 cups canned chickpeas (garbanzo beans), rinsed well and drained

1 teaspoon sea salt, or kosher salt

1/3 cup tahini

Juice of 2 fresh lemons

1 tablespoon fresh olive oil

Place all ingredients in a food processor or blender. Pulse a few minutes until well combined. Adjust seasonings. Transfer to serving bowl and serve or cover with plastic wrap.

Greek Salad:

4 large ripe tomatoes, chopped

1 English cucumber, cut into chunks

1 small purple onion, peeled and chopped

2 tablespoons fresh cilantro, chopped fine

4 ounces low-fat feta cheese, crumbled

2 cloves garlic, passed through a garlic press

2 tablespoons dried oregano

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

2/3 cup pitted kalamata olives

Salt and pepper to taste

Combine first 6 ingredients in a bowl. Rub oregano between your hands and sprinkle over the vegetables. Drizzle lemon juice and olive oil over the salad. Add olives and toss gently.

You favorite flat bread or pita bread

Warm your favorite flatbread in damp paper towels in the microwave, or in a tortilla warmer. Spread the flatbread with some hummus, and top with the sliced flank steak and greek salad, and serve like soft tacos.

 

Enchilada Sauce

I messed around with different enchilada sauce recipes. Everything from soaking the dried chiles and straining, etc., to easy ones with chili powder.  This is my favorite recipe that I finally created after a lot of trial and error and adjusting to my family's taste.  My grandmother who is a self proclaimed "wet-burrito expert" loved it.  That's saying something.  By the way, this makes a LOT. I have a large family and still have leftovers. My husband loves to just dip chips in it, and he thinks it would be great as a basis for chili dog sauce with ground beef added.  Whatever you decide, the leftovers refrigerate and reheat beautifully.


Enchilada Sauce

1/4 cup vegetable oil
4 Tablespoons flour
1/2 cup chili powder
1 (15 ounce) can Mexican style stewed tomatoes, blended in a blender until smooth
1 can beef (or chicken) broth
1 cup water
1 teaspoon cumin
2 teaspoons minced garlic

Heat oil in saucepan. Add flour and cook flour for a couple minutes stirring often. Add chili powder. Slowly add blended tomatoes, broth, and water. Add cumin and garlic and simmer until thickened.

My Mom's Coconut Cake

Oh my. This cake is so good.  This is the cake I requested for my birthday and looked forward to for about 2 months.  It weighs a ton, but is moist and delicious.  One cake will serve about 20 people I'd say. It's very rich.

Ingredients for the cake                                                        

1 and ½ stick sweet butter ( 6 oz.) softened

2 cups sugar

6 egg whites

2 ¼ cups cake flour

2 tsps. baking powder

½ tsp. salt

1 tsp. coconut flavor

1 cup unsweetened coconut milk

1 cup flaked coconut

Ingredients for Icing

2 sticks butter

½ cup shortening

1 ½ lb. confectioners sugar

1 tsp. coconut flavoring

4-5 TBS. coconut milk

1 ½  cups flaked coconut

2 ½ -3 cups flaked coconut to cover cake

Method for the cake

Preheat oven to 350 degrees. Butter liberally and flour 2 - 9” cake pans. In an electric mixer beat the butter with the sugar for about 3 minutes until light and fluffy. Slowly add the egg whites until incorporated. In a large bowl sift the cake flour, the baking powder and the salt. Add the flour mixture to the butter mixture until incorporated but don’t over mix. Add the coconut flavoring, and the coconut milk until combined . Add the 1 cup coconut. Place half of the batter equally in each pan.  Bake in the preheated oven for 30 to 35 minutes until lightly golden and firm to the touch. Let cool on wire racks then carefully unmold. When cakes are cool cut each cake horizontally in 2 equal layers.

To Make the Icing

Cream the butter, shortening and sugar in the mixer with the paddle until light and fluffy. Beat in the coconut flavoring and the coconut milk. In a separate bowl  combine 2 cups of the  whipped frosting and 1 and ½ cups of  flaked coconut. Set aside.

When ready to ice the cake place 1/3 of the frosting with the flake coconut between 3 layers evenly. Carefully place the cake layers on top of each frosted layer.

Frost the top and sides of cake with the smooth frosting. Finish the top and sides of the cake by gently pressing the remaining coconut on the frosted cake.

Healthy Cream of Asparagus Soup

Cream of Asparagus Soup

3 cups (1/2-inch) sliced asparagus (about 1 pound)
2 cups fat-free, less-sodium chicken broth
3/4 teaspoon fresh thyme, divided
1 bay leaf
1 garlic clove, crushed
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
Dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

-Cooking Light magazine