Tag: Recipe

Scones– quick ‘n’ dirty ‘n’ highly functional…


I’m a huge fan of my Honey Oatmeal Scones. I don’t mind saying, they are delicious.

However, I wanted to find a quick, dirty, lighter, versatile, butter-free, and highly adaptable scone recipe. Something that could go savory, sweet, and/or generally be sexxed up (or left plain) without much ado.

FOUND IT!

Check out this recipe for No-Butter Scones.

I used a bit more yogurt than called for (a whole single-serve container of fat free, unsweetened yogurt), plus the milk. And I threw in a handful of wheat germ (because that’s what I do).

They were easy drop scones. They are light, fluffy, and basic. Butter and jam are great with them (of course!), but I think they would be an extra-fabulous base for grated cheese and garlic variations…. or rosemary… or even thyme… Some folks (see the comments on the recipe page) threw in fruit yogurt and enjoyed that subtle variation. I’d wager that a bit of vanilla and/or cinnamon would also work some happy wonders here.

Anyway, this recipe worked quite well for me, and I recommend it for a quick fix. (There’s no comparison with the Honey Oatmeal Scones, honestly, if you want a sweet or more “special” sort of scone experience 🙂 But I’m keeping this recipe up my sleeve, for sure!)

The quest for easy, fresh-baked bread…Mission accomplished? (Updated)


The other day, I tried this recipe from Natalie Oldfield’s Gran’s Kitchen cookbook (via 101 Cookbooks).

Why should you even click on the above link to the recipe?

  • No kneading
  • yeasty bread
  • Start to finish (including the time it takes for the bread to rise) in under 2 hours
  • Oatmeal, whole wheat, versatile wholesome-y, tweak-able goodness.

Do it.

I spritzed the loaf with olive oil and sprinkled whole wheat flakes on top before popping it into the oven. Nutty goodness ensued.

Mine was a little bit on the crumbly side after a few hours and a few slices, but I threw the remaining slices into the oven under the broiler (ever-so-quickly), and they made for great toast (with great peanut butter) the next morning.

Mostly, I like this recipe because I can time things so My Man comes home at about the same time I’m taking fresh bread out of the oven. Clever girl. (Yeah, that’s right…my house smells like fresh-baked bread. Hah!)

So, why does the title of this post end with a question mark?

I’ve got a bold tweak in the oven at the moment. I had some bread-machine mix (no bread machine, mind you) for 7 grain bread in the cupboard, so I used it in place of the flours/oats in the original recipe. But then I added salt. And yeast, like the recipe calls for. I suspect that was a bad move, since the mix had these things already. However, the mix had been opened, so I thought some of the yeast might be bust by now. To compensate (really, just because it’s what I do), I threw in a handful of whole wheat flakes and a handful of wheat germ.

I tasted the batter after scooping it into the loaf pan, and it was salty. I might be able to boot and rally, but I’m not sure.

So, we’ll see if I screwed the pooch on this one. It won’t be a reflection on the recipe if I did, so I still encourage you to try it.

The original bread has a whiff of sweetness to it (because of the oatmeal and the whisper of honey), but I think you could easily throw in dried herbs, or conversely add some cinnamon or nutmeg to sex it up according to your needs.

I’m off to check on the bread…and then to contemplate why bending, squatting, putting on and taking off shoes, etc. got so difficult all of a sudden. A couple of weeks ago, my little dude still gave me room. Now he’s hogging up my uterus. Naughty muppet. I’m grounding him until birth.

Post Script

Holy crap, I can’t believe I got away with that bread.

I expected a hard (or alien-like poofiness of a blob) brick of salty nastiness.

As it turned out, I have a slightly salty, very whole grain, high fiber, hearty  yet moist and soft (on the inside) bread.

Awesome.

My standards are pretty flex when it comes to eating my own food… but here’s the thing: my Portuguese man likes the bread.

Success, friends, by the skin of my teeth.

And now I’m more confident about baking.

Boa.

First things first: Honey Oatmeal Scones!


I have a few other tidbits that I’ve been wanting to write about for the past couple of days, but let’s focus on the important stuff first.

Food.

Namely, honey oatmeal scones- perfect for this delicious autumn weather 🙂 Obviously, with the shift into fall, baking becomes mandatory for Gradissima ;p However, we just had a 4-day Halloween weekend, which means I’ve been on a stringent fat-bastard diet of sugar with a generous sprinkling of fats (and artificial colors, of course!).

I’m gradually weaning myself (gently…ever so gently) off the all-sugar diet, and today I managed a breakfast that seemed the perfect compromise: whole grain, seeded toast with chunky peanut butter…and a mug of hot chocolate. It was perfection.

Of course, I shoved four (packaged, store-bought) shortbread cookies down my throat with my mid-morning mug ‘o’ tea. Meh. It’s a give and take.

Anyway, baking for today needed to include oatmeal and some wholesome goodness… and to smell good…and to taste good (not too “health food”-y) so that my Man and his buddies at work will enjoy them when I send half the batch with my aforementioned Man tomorrow. (Fat-bastard detox baking rule #1 mandates that at least half the baked product leave the house as soon as possible to prevent self-loathing as a result of face-stuffing. But you all know this.)

Ok. Yadda, yadda, yadda, I googled and shopped around my favorite sites and compared ingredients and settled on THIS recipe for Gradissima-style bastardization.

Oh, Eggs on Sunday, thank you for this wholesome-y goodness 😉

Check this out:

Whole Grain Maple Oatmeal Scones

MARCH 8, 2008
by eggsonsunday
breakfast_mapleoatmealscones_3.jpg

We love our scones on weekend mornings! Occasionally I like to mix it up a bit from the traditional white flour cream scones, though. You may know by now that I sometimes fiddle with substituting white whole wheat flour into baked goods; I try to do the substitutions only when the flavors seem like they can take it — i.e. I wouldn’t use whole grain flour in a delicate, light lemon cake. Maple and oatmeal, though? They’re made for whole grain flour!

breakfast_mapleoatmealscones_1.jpg

….

They look good, right? That’s an understatement. 🙂 Eggs on Sunday has lovely, 101 Cookbooks -style photography, so I’m not even bothering to get my camera to show you my scones. (They look pretty much the same as these, though my photography skills wouldn’t do them justice.)

So, I started with the Whole Grain Maple Oatmeal Scones recipe, and then I tweaked it.  I’ll leave you to go to the original page for the recipe.

The substitutions and additions I made are these:

  • I replaced the maple syrup in the recipe with the same amount of honey.
  • I added about 1/3 c of ground hazelnuts and 1/3 c of wheat bran (farelo de trigo) to the dry ingredients (before adding the butter)
  • my yogurt and milk mixture was one 125g container of fat-free yogurt and a splash of milk (as opposed to 1/3c yogurt, 1/3c milk)
That’s it! Mine are golden, smell like honey-heaven, buttery-toasty on the outside, and impressively moist and light on the inside. You know you have a good base recipe when your tweaking works! And this one is also very easy to tweak if you’d like to make it vegan 🙂 (Soy-based cream would substitute well for the yogurt-milk mixture, or you could use soymilk and soy yogurt… and margarine works instead of butter… etc.)

Happy autumn, folks 🙂

Thanks, Chow.com–another surprisingly easy recipe of love :)


A bunch of Bananas.
Image via Wikipedia

We had some friends over for lunch (almoço) on Sunday, and despite the heat and a generally relaxed attitude, I decided to try my hand at dessert.

Enter Chow.com.

I flipped through some ideas on Saturday, and the Upside-Down Banana-Coffee tart jumped out– primarily because we’d just bought a lot of bananas (I’m still on that smoothie kick). The other reason, of course, was that I had all the ingredients in the house 🙂

Before I hand you over to the good, good lovin’ at Chow.com, I’ll note that I eliminated all the lemon details (zest and juice) from the recipe, and I used a store-bought puff-pastry dough. Also, be sure to tuck the edges of the pastry crust down into the sides of the pan…you won’t contain all of the delicious gooeyness, nor should you…but you want to keep some of it inside the tart 🙂

Upside-Down Banana-Coffee Tart Recipe

Upside-Down Banana-Coffee Tart
Difficulty: Hard

TIME/SERVINGS

Total: 1 hr

Active: 25 mins

Makes: 12 servings

Upside-Down Banana-Coffee TartSee More in the Gallery

  By Regan Burns

We got the inspiration for this recipe from the French apple upside-down tart known as tarte Tatin. For our version, we’ve replaced the apples with bananas and infused the caramel with coffee.

What to buy: Look for firm-ripe bananas that are still tinged with a bit of green—if they are too ripe, they’ll turn to mush in the oven.

Special equipment: A 12-inch cast iron skillet is perfect for this recipe; however, if you don’t have one, any heavy-bottomed, oven-safe frying pan will work.

Be sure to have a platter or plate slightly larger than your skillet handy for turning out the tart once it’s cooled. One with a slight lip or rim is preferable, as the caramel tends to spread a little once the tart is unmolded.

Game plan: For a slacker solution, use high-quality store-bought pie dough in place of making your own.

This recipe was featured in our Cast Iron Cooking story.

…Get the rest of the ingredients, directions, reader comments (always worth reading!), and delicious gooey goodness here.

Grilled portobello mushroom burgers – MayoClinic.com


Recipe: Grilled portobello mushroom burgers

via Grilled portobello mushroom burgers – MayoClinic.com.

I would cut-and-paste (with full credit, of course!) as usual, but I’m fairly sure the  Mayo Clinic requests written permission for reprints and sharing… so I’ll leave you with the link. They have tons of healthy recipes with easy instructions and nutritional breakdown.

This is the recipe upon which yesterday’s awesome lunch was loosely based. Huzzah for a bad-ass burger 😉

I didn’t take any photos of mine because we ate them too quickly 🙂

Enjoy!

(My Man loved it, btw, so this is Portuguese-approved 🙂 )