Posted: July 29, 2016
Peachy Health Scones
Peach season has me going peach crazy. I could not remember when I had a fresh, good peach last. My patience was rewarded because this summer brought many my way! Yay!
The following scone recipe was requested and since it is peach season, I added the peach to this recipe. If you do not have access to fresh peaches, canned or frozen will work or you can bake these scone without peaches.
Peachy Health Scones with Rolled Oats and Coconut Oil
¼ C almond milk
1/3 C plain Greek, non-fat yogurt
1 t vanilla or almond extract
2 peaches, skin and pit removed
1/2 – 3/4 C white flour
1 C rolled oats
1 C whole wheat flour
1 T organic sugar
2 T ground flax seed
2 t baking powder
2 t baking soda
1/4 t salt
1 t lemon zest
3 T unsalted butter, chilled
3 T coconut oil, chilled
2-3 peaches, skin and pit removed, and chopped
¼ C sunflower seeds or slivered almonds
Other ideas for add-in’s: 1 C blueberries, your favorite jam (watch the sugar content)
Mix the wet ingredients using a blender to liquefy the peaches then set aside.
In a large bowl, combine the dry ingredients including the lemon zest.
“Cut in” the butter and coconut oil into the dry mixture; the final result will resemble small peas (see image above). You can use a cheese grater or a fork.
Mix in the sunflower seeds or almonds and the chopped peaches.
Slowly add the wet blended mixture making the flour mixture wet enough to form it into a ball, you may have some left over as the rolled oats contain moisture.
Roll out onto a floured surface and knead a couple of times.
Form into a rectangle about 3/4″ thick then cut into portion sizes yielding about 8 or 10 scones.
Place on a prepared cookie sheet and refrigerate for about 20 minutes to chill the fat in the scones.
Brush with the remaining wet blended mixture similar to an “egg wash” then place into a 400 F oven and bake for about 15 minutes then turn down to 325 F to continue baking.
Posted: July 15, 2016
I have so much food, some of which I can’t freeze. I truly am unable to STOP cooking!
Yesterday I made chicken stock to add to my pink bean and pork loin “stew” and decided to add the chicken meat from that stock to the stew. Just follow my Black Beans recipe. So there’s that.
I also made a salmon salad with savoy cabbage and a dressing for that salad seasoned with olives and jalapenos.
And to continue to replenish my cells while my knee heals, plenty of blanched kale for green smoothies and savory sauteed kale
in addition to the bounty of seasonal fruits that I just cannot pass up!
Here’s the recipe for the salmon and cabbage salad.
Salmon and Cabbage Salad with Olive & Jalapeno Dressing
1 can Bumble Bee Pink Salmon, drained (or fresh salmon, cooked)
1 C savoy cabbage, rinsed and dried
3 boiled egg whites (or whole egg)
1/2 C Greek yogurt, plain
1/4 C mayonnaise
1/4 C horseradish sauce
8-10 green olives
1/4 C red onion
1 whole, fresh jalapenos
2 T balsamic vinegar
Process: in a large bowl, add the salmon, cabbage and eggs; process on “pulse” the dressing ingredients until minced (or creamy, if that is your preference); add the dressing to the salmon and combine.
Crunchy and fresh-tasting! Serve with romaine lettuce and tomatoes sprinkled with dried basil. Mmmmm, fresh!