Sweet Sunday Scone!

Recently I have been craving some one-on- one baking time just me the flour, butter and oven and I thought I had found my time. Yesterday afternoon I had it all planned to spend this special time right after the girls went to bed, this is usually one of my favorite times, but instead I spent time searching the web for tips on bettering my website. You know what it’s like to sit down and search online. Thirty minutes turns into a couple of hours. Anyway, since I didn’t get the quality time yesterday I did get it this morning while the girls played. There is something wonderful about having a hot cup of coffee on the counter while I cook. Ahh…

Not sure if I have shared this dream with you all but I have always wanted to open up my own bakery. I even have a name and menu ready to go. My bakery would be focused around organic all natural ingredients with a healthy spin mixed inside. Yes, we would use butter, sugar and some unbleached flour (my version of white flour). If I want to make this dream ever come true I need to sharpen my “scone” making skills. I played around with this recipe and think it might be a great addition to my fall menu. Luckily it worked as a great addition to my Sunday breakfast.

Warning- the kids may really like this one so make lots of extras.

Cranberry Orange Scone

1c. whole wheat flour
2c. unbleached all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
5 tbsp. butter softened
½ c. sugar
½ c. fresh orange juice
¼ c. milk (buttermilk or skim)
1 c. chopped fresh cranberries (food processor or blender will work)
1 tbsp. orange rind

Heat oven to 400 degrees.
Mix dry ingredients, including orange rind in a separate bowl. Cut butter into flour then gradually add wet ingredients. Add cranberries and mix well. Roll dough on well floured surface and cut scones out with biscuit cutter. Bake for 12-15minutes.

Optional orange glaze (trust me they are even better with this on top.)
2 tbsp. fresh orange juice
1 tsp. milk
Enough powder sugar to soak up liquid
Mix together and then add to cooled scones.

Another Meatless Monday

Sorry for my absence from blogging. I have no excuses but a busy life. No sob story from me. But what I do have to share are some great recipes I've been trying out recently. I will give them to you in small doses since moderation is the key right. Smile.

I tried out a new twist on our tofu nights and went with a variation of a recipe from this great site. http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html

Caramelized Tofu with Apples and Kale

1 block of firm or extra firm tofu drained and diced
1 tbsp peanut or sesame oil
1-2 cloves garlic minced
1 tsp kosher salt
1 tsp cinnamon
3 tbsp sugar
1/3 cup sliced toasted almonds
1/3 ground flaxseeds
1 tbsp of cornmeal

For tofu, squeeze excess water from block before slicing into small cubes. Add oil to medium skillet. Heat to medium-high heat and add tofu. Let the tofu saute for 5 minutes and add minced garlic, salt and cinnamon. Let cook for another few minutes making sure to get all sides of tofu lightly brown. Add almonds and sugar toss cooking for ~2 minutes. Remove from pan and add cornmeal and flaxseeds, coating each all sides. Set aside until greens are ready.

Kale and Apples

1 bunch of kale, any variety, de-veined and chopped fine ( I used Lacinato Kale and loved it!)
1 tart apple diced (Pinklady is my favorite)
2 tbsp apple juice

Using the same skillet (do not rinse!)
Add a little more oil to skillet. With heat at medium add kale and saute for 5 minutes. Once kale is bright green add the apples and juice allowing all ingredients to cook together until apples are soft.

Serve with side of brown rice other whole grain.