Purple Quick Bread: Orange Blueberry Scones

A scone is a type of quick bread with originating roots from Scotland. There are many versions of scones whether the type varies from shape or having a sweet or savory flavor. Today I decided to opt for a sweet flavor that then created purple scones. Commonly, the British version of a scone possesses a  a sweet flavoring, which I am sure many would think (at least in the U.S.) would make a wonderful accompaniment for afternoon tea. But why the stab at across the pond? Only for good reasoning of course. This past weekend two friends from Manchester came to stay with me before leaving to work at  a sleep-away camp for the summer. Over the weekend I enjoyed the jabs at American culture- yes, the classic why is there McDonalds everywhere? Why the large sodas? And do American's know this slang- otherwise we can say it and talk behind their backs. The weekend was filled with many laughs and hearing the repeated phrase of "You tosser pinhead." I was then inspired to make a dish slightly poking at their culture. Although I did not expect to create purple quick cakes, I am all about going with the flow, and hey why not enjoy a bit of colorful food? From me and the British friends, enjoy the bloody scones.

Adapted from Cook's Illustrated

Servings: makes about 12 scones

Ingredients:

1 1/2 sticks of cold butter, plus 2 tablespoons
1 1/2 cups of frozen blueberries
1/2 cup of buttermilk
2 cups of flour, plus extra to flour surface
1/2 cup of sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest
1/2 tablespoon of orange juice

Directions:

Heat the oven to 375 degrees.

Combine the flour, sugar, baking soda, salt and orange zest in a bowl.
Then slice the two sticks of butter and add them to the dry ingredients.

Using your hands, mix the ingredients until the butter becomes crumbly and then mix in the blueberries.

Then add in the butter milk and orange juice and mix all of the ingredients until a dough-like consistency forms.

On a floured suface, knead the dough out to about one inch thick.  Then cut out 12 triangles from the dough and place them onto a parchment lined baking sheet.

Melt 2 tablespoons of butter and brush the scones with it before placing them into the oven.

Cook the scones for 22-30 minutes until they are golden brown. Then transfer to a wire rack to cool completely.

Mexican Quinoa Salad

I love mexican food, and I am pretty sure I have stated this fact already and the fact that I can never find a good mexican restaurant by my house that serves good food, which is of course pre-judged on how their salsa tastes. To settle my cravings I create my own mexican food, which is probably better since I would rather eat more vegetables, avoid oodles of cheese, and have to tell a waiter please hold the sour cream (since it totally weirds me out , which I know, is totally irrational- but then again I have an irrational fear of velvet).  For those mexican cravings, this quinoa salad is a healthier alternative that still packs great flavor and a kick of heat. On another high note, this recipe has been mom approved (my hardest critic), so hopefully you enjoy the recipe just as much as her.

Servings: about 5

Ingredients:

1 large tomatillo
1 large vine tomato
1/2 cup chopped red onion
1 small jalapeno
1/4 cup chopped cilantro
1 cup of quinoa
1 1/2 cups of corn
1 1/2 cup of black beans
Zest of 1 lime
Juice of 1 lime
1 tablespoon chili powder
1/2 tablespoon garlic powder
Salt to taste

Directions:

Combine 1 cup of dried quinoa to 2 cups of water. Bring the mix to a boil and the lower the heat to a simmer. Cover the pot and allow the quinoa to cook for about 15 minutes and fluff with a fork once it is done cooking and all the water is absorbed.

In a dry pan, add the corn and allow it to roast for about 10 minutes.

In a large bowl combine the diced tomatillo and tomato, the red onion, black beans, cilantro, and jalapeno.
(Note: when chopping the jalapeno, only add the amount of seeds from the jalapeno depending on your heat tolerance. For a more spicy salad have more seeds, for a mild and less spicy salad have very few seeds.)

Once the corn and quinoa are done cooking add them to the bowl.Then zest the lime and add the lime juice. Add in the spices and toss the salad.

Enjoy the fiesta in your mouth!
 

Island Inspired Oatmeal Cookies

As the weather becomes warmer and the sun shines brighter, my want to sit on the beach all day rather than at a computer screen significantly increases. Being a jersey girl, the jersey shore is an easy option, but with that comes embracing the typical "meat-heads," girls with big hair and poofs (not that I don't have big curly and frizzy hair as well), and pre-tanned orange people spread out amongst their towels soaking up the sun and blasting the radio's top hits. But, some of the most stunning beaches I have been to were on my family vacations to the various islands of Hawaii. Sitting on the beach in Waikiki, the clear blue water seems to go on forever, a quiet stillness engulfs you, and the hot sand and sun warm your body to the perfect temperature. In my attempt to pretend I am back on the island, I concocted a cookie that captures some of Hawaii's signature island flavors- macadamia nuts and coconut.

Servings: about 36 cookies

Ingredients:
1 1/2 sticks of softened butter
3/4 cup of brown sugar
1/2 cup of granulated sugar
2 eggs
1 teaspoon of vanilla
1 1/2 cups of flour
1 teaspoon of baking soda
A pinch of salt
3 cups of oats (quick or old fashioned)
1 bag of sweetened coconut flakes (toasted)
1 cup of chopped macadamia nuts
2 cups of semi-sweet chocolate chips

Directions:

Preheat the oven to 350 degrees.

In the oven or toaster oven, place the coconut on a baking sheet and place in the oven at 325 degrees for about 10 minutes until the coconut flakes become lightly browned.

In a mixing bowl, cream the sugars and butter together. Then add the eggs and vanilla in.

In a smaller bowl combine the flour, baking soda, and salt . Then slowly add the dry ingredients in batches to the mixer.

Then add in the oats and mix well. Lastly, add in the macadamia nuts, toasted coconut flakes, and chocolate chips.

On a parchment lined baking sheet, add a heaping sized amount of cookie dough smoothed out by rolling into a ball.

Bake the cookies for 15-20 minutes or until they are lightly browned. Allow them to cool, and then transfer the cookies to a wire rack and allow them to cool completely.

Embrace the island flavors!
 

Stuffed Baked Pears with a Balsamic Reduction

For a summer dinner or a want for a light entree, stuffed baked pears is a nice option. But then again I am probably biased for my tendency to avoid meat. This weekend I was confronted by a group of boys about how I am not a meat fan and all they want to eat is a nice steak, ribs, and prosciutto. I then responded by how I do love a good barbecue and from time to time and crave ribs. That question was then followed by "WAIT! WERE THEY PORK RIBS OR BEEF, BECAUSE YOUR JEWISH AND THAT AIN'T KOSHER."
Over my ranting of food centered conversations, I thought a stuffed baked pear with a balsamic reduction would not only be a nice light meal but also something that could easily be made year round, as well as a fitting seasonal dish for autumn.

Servings: 2

Ingredients:
2 Red Pears
1/2 Cup of Red Qunioa
1 Cup of Chopped Shallot
1/4 Cup Dried Cranberries
1/2 Cup Toasted Chopped Walnuts
1/4 Cup Balsamic Vinegar


Directions:
 Half the pears and scoop the seeds out. Then scoop out more of the inside of the pear, using the skin to create a sturdy bowl. Set aside the inside of the pear.

Preheat the oven to 350 degrees. On a parchment lined cookie sheet place the pear bowls, scooped side up, and place into the oven for about 10 minutes.

In a sautee pan, heat some olive oil or use cooking spray to coat the pan. Add the chopped shallot and begin to let the shallot soften. Once the shallot has softened, chop the inside of the pear (scooped out earlier) and add allow the pear to sautee with the shallot.

In a small pot cook the 1/2 cup of red quinoa. Add the 1/2 cup of quinoa with 1 cup of water to a pan and bring to a boil. Then lower the heat to have the water at a simmer and cover the pot. Allow the quinoa to cook for 15 minutes. Once done, fluff with a fork.

Once the quinoa is done cooking, add the sauteed pear and shallots, dried cranberries, and toasted walnuts to the pot and mix. Flavor the mix with salt, pepper, and garlic powder to taste. Then place the mix in the scooped out baked pear bowls.
(Note: another nice addition to the quinoa mix would be adding a bit of crumbled goat cheese)

In a shallow pan add 1/4 cup of balsamic vinegar and bring it to a simmer. Allow the vinegar to simmer until it thickens and reduces. Once the desired consistency is reached, drizzle the balsamic reduction over the stuffed pears.

Happy eating!

 

White Chocolate, Pistachio, and Dried Cranberry Cookie Bars

Tomorrow is my first real day at the office and I already warned my team that they would be well fed. To start off, I feel that white chocolate, dried cranberries, and pistachios make a wonderful combination- so why not combine them all into a delicious cookie bar? Well, that is exactly what I did. It is a curve from a traditional chocolatey gooey cookie that could have add-ins such as nutella, more chocolate, or peanut butter. This cookie bar is a nice bite that is pleasant, especially with the warmer weather being ever so apparent and summer officially arriving. Just be careful with the warm weather, comes a warm kitchen and melting ingredients- so be sure to have a cooler kitchen in order to only add love to your cookie bars and not sweat. Happy eating!

Servings: Makes about 30 cookie bars

Ingredients:
 1 1/2 Sticks of Butter (at room temperature)
3/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Teaspoon of Vanilla
2 Eggs
1 3/4 Cups of Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Chopped Pistachios
1 Cup Dried Cranberries
2 Cups of White Chocolate Chips

Directions:
Preheat the oven to 350 degrees.
Line a 9 x 13 pan with parchment paper.

Cream the butter and sugars together.
Then add in the two eggs and vanilla.

In a separate bowl combine the dry ingredients (flour, salt, baking soda).
In increments add the dry ingredients to the mixing bowl and incorporate them well.

Then add the pistachios, white chocolate and dried cranberries.
Place the dough into the pan and spread it to make sure it covers all areas of the pan.

Bake the bars for about 40 minutes. Allow them to fully cool. Once cooled, cut the bars and enjoy!