2 ½ c flour
2 ½ tsp baking powder
½ tsp baking soda
¾ c cold butter, cut into small pieces
1 c chopped cranberries
2/3 c sugar
¾ c buttermilk
Heat oven to 400 degrees. Have a greased cookie sheet ready if you are baking. Spray with cooking spray.
Mix flour, baking powder and baking soda in a large bowl. Cut in butter with a pastry blender until coarsely crumbled. Stir in the cranberries, sugar, and then buttermilk just until blended.
Cut dough into 3 or 4 pieces (if you want little scones, divide into 4 pieces).
On a lightly floured piece of wax paper, with floured hands, press or roll the dough into a 6-8 inch circle about ½ inch thick. Cut into 8 wedges. At this point decide if you will bake them or freeze them for later use.
Freezing: cover with wax paper and place on a cookie sheet in the freezer until frozen. Break the wedges apart and repackage in a Ziploc bag for later use. Print directions on the bag for baking.
Baking: Spray a baking sheet with PAM. Lightly spray the tops of the scones with PAM and sprinkle with sanding sugar. Bake at 400 degrees for 12-15 min.
Variations: Instead of fresh cranberries, try chopped dried cranberries or frozen blueberries. Try pecans or walnuts instead of the fruit.
Ginger-Orange Scones: Mix 2 ½ c flour, ½ c light brown sugar, 2 ½ tsp baking powder, 1 ½ tsp ground ginger. Eliminate the berries.
Friday, January 11, 2013
Wednesday, March 21, 2012
Portuguese Kale Soup
One of my favorite soups from my classic, "go-to" vegetable cook book,The Victory Garden Cookbook, by Marian Morash, 1982.
1 lb kale, leaves stripped from stems; trimmed, washed, and cut into wide slices
1 lb potatoes, peeled and chopped
1 lb smoked sausage, such as linguica or chorizo, or Italian sausage
1 c chopped onions
1/2 c chopped carrots
2 tsp chopped garlic
2 tbs olive oil
2 tbs butter
2 qt chicken broth
28 oz canned diced tomatoes
1 can cooked kidney beans, rinsed and drained
S/P
Blanch sausages for 5-10 min to release fat. Drain and cut into 1/2 inch slices and set aside.
In large saucepan, saute onions, carrots and garlic in oil and butter, until soft, about 5 min. Add potatoes and broth and simmer, partially covered, for 15-20 min or until potatoes are cooked.Mash some of the potatoes against the side of the pot.Stir in tomatoes and kidney beans and cook 10 min longer. Add the kale and sausage and season to taste with salt and pepper.
1 lb kale, leaves stripped from stems; trimmed, washed, and cut into wide slices
1 lb potatoes, peeled and chopped
1 lb smoked sausage, such as linguica or chorizo, or Italian sausage
1 c chopped onions
1/2 c chopped carrots
2 tsp chopped garlic
2 tbs olive oil
2 tbs butter
2 qt chicken broth
28 oz canned diced tomatoes
1 can cooked kidney beans, rinsed and drained
S/P
Blanch sausages for 5-10 min to release fat. Drain and cut into 1/2 inch slices and set aside.
In large saucepan, saute onions, carrots and garlic in oil and butter, until soft, about 5 min. Add potatoes and broth and simmer, partially covered, for 15-20 min or until potatoes are cooked.Mash some of the potatoes against the side of the pot.Stir in tomatoes and kidney beans and cook 10 min longer. Add the kale and sausage and season to taste with salt and pepper.
Sunday, January 22, 2012
Beef Bulgogi
The Bulgogi recipe is courtesy of the Frugal Gourmet. The next four recipes go together with the Bulgogi as the star, and the next three as condiments to serve with it and other Korean dishes. Enjoy!
1 lb. ribeye beef, thinly sliced
Marinade
2 tbs. soy sauce
1 tbs. sugar
1 tbs. sesame oil
1/8 tsp ground black pepper
1 bunch scallions cut into 1 inch pieces
3 cloves garlic, peeled and crushed
1 tsp grated fresh ginger
1 tbs sake’ or dry sherry
1 tbs red pepper flakes
For frying- 1 tbs peanut oil
For garnish-toasted sesame seeds
Prepare the beef. Mix the marinade in a bowl. Add the meat and toss. Allow to marinate 30 minutes.
Cook the meat over medium high heat in a frying pan or griddle. Heat the pan first and make it very hot. Add the oil. Cook meat for 1 or 2 min on each side, browning nicely. Serve aside steamed rice and garnish w/toasted sesame seeds. Also serve daikon and carrot pickle as a side dish.
1 lb. ribeye beef, thinly sliced
Marinade
2 tbs. soy sauce
1 tbs. sugar
1 tbs. sesame oil
1/8 tsp ground black pepper
1 bunch scallions cut into 1 inch pieces
3 cloves garlic, peeled and crushed
1 tsp grated fresh ginger
1 tbs sake’ or dry sherry
1 tbs red pepper flakes
For frying- 1 tbs peanut oil
For garnish-toasted sesame seeds
Prepare the beef. Mix the marinade in a bowl. Add the meat and toss. Allow to marinate 30 minutes.
Cook the meat over medium high heat in a frying pan or griddle. Heat the pan first and make it very hot. Add the oil. Cook meat for 1 or 2 min on each side, browning nicely. Serve aside steamed rice and garnish w/toasted sesame seeds. Also serve daikon and carrot pickle as a side dish.
Daikon and Carrot Pickle
Do Chua
Try this daikon and carrot pickle recipe once and then tweak the recipe to your liking. Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu) to the mixture, as well as making heavier on the carrot side than the daikon side. Makes about 3 cups, or two quart mason jars full.
1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water
Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.
Try this daikon and carrot pickle recipe once and then tweak the recipe to your liking. Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu) to the mixture, as well as making heavier on the carrot side than the daikon side. Makes about 3 cups, or two quart mason jars full.
1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water
Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.
Korean Bean Sprouts
Great side dish to go with Bulgogi or other Korean dishes.
1½ c water
2 lbs soybean sprouts
1 tsp salt
Dressing:
1 tbs tamari
2 tsp sesame oil
1 tbs salt
2 finely chopped scallions
2 tsp ground Korean red pepper
In a large shallow pot, bring the water to a boil. Add the salt and bean sprouts. Simmer for 5 min. Drain well.
Mix the light soy sauce and sesame oil. Add the sprouts along with the salt, scallions and red pepper. Toss and chill. Serve as a side dish for a Korean meal.
1½ c water
2 lbs soybean sprouts
1 tsp salt
Dressing:
1 tbs tamari
2 tsp sesame oil
1 tbs salt
2 finely chopped scallions
2 tsp ground Korean red pepper
In a large shallow pot, bring the water to a boil. Add the salt and bean sprouts. Simmer for 5 min. Drain well.
Mix the light soy sauce and sesame oil. Add the sprouts along with the salt, scallions and red pepper. Toss and chill. Serve as a side dish for a Korean meal.
Korean Kimchee
Kudos to the Frugal Gourmet for this recipe. Immensely better than anything you could buy.
6 lbs Napa cabbage
¾ c Kosher salt
8 finely chopped scallions
1 ½ c shredded carrot
7 tbs grated fresh ginger
2 tbs finely chopped garlic
2 tbs chopped candied ginger
2 tsp sugar
½ c ground Korean red pepper
1 tbs salt
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 ½ inch wide pieces. Put the cabbage n a very large bowl and add the Kosher salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes, tossing a few times while it is sitting.
Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about three cups. Allow to sit on the counter for 1-2 days Store in the refrigerator, covered, in the crock or individual glass jars.
Serve as a relish with any Korean dinner or use in cooking meat or soup dishes. This recipe can be adjusted depending on the size of the Napa cabbage. I used a 3 lb head of cabbage and halved the other ingredients.
6 lbs Napa cabbage
¾ c Kosher salt
8 finely chopped scallions
1 ½ c shredded carrot
7 tbs grated fresh ginger
2 tbs finely chopped garlic
2 tbs chopped candied ginger
2 tsp sugar
½ c ground Korean red pepper
1 tbs salt
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 ½ inch wide pieces. Put the cabbage n a very large bowl and add the Kosher salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes, tossing a few times while it is sitting.
Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about three cups. Allow to sit on the counter for 1-2 days Store in the refrigerator, covered, in the crock or individual glass jars.
Serve as a relish with any Korean dinner or use in cooking meat or soup dishes. This recipe can be adjusted depending on the size of the Napa cabbage. I used a 3 lb head of cabbage and halved the other ingredients.
Saturday, January 21, 2012
Monkey Muffins
Saw this on the Pioneer Woman website and it was so easy! I modified this to make it easy for myself.
leftover bread dough (or refrigerated biscuit dough, cut into thirds)
1/2 stick butter, melted
1/3 c Sugar
ground cinnamon to taste
sweetened condensed milk or homemade glaze
chopped nuts-optional
Preheat oven to 375 degrees.
Mix cinnamon and sugar and place in a small jar with a shaker top. I save old spice bottles for this purpose. Spray 10 muffin tins with PAM. Melt butter, and add 1/2 teaspoon butter to muffin tins. Add 1/2 tsp of nuts if you are using them. Sprinkle in some of the cinnamon sugar.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin. Add more nuts if you are using them. Top with 1/2 teaspoon butter. Sprinkle on more cinnamon sugar. Allow dough to rise (1 hour was great)-even if you use biscuit dough, and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
OR: If you are using homemade glaze, cool for 5 min. I used refrigerator biscuits and topped with a little glaze of ½ c powdered sugar mixed with a little cream and mixed well until glossy. Put in a Ziploc sandwich bag and snip a corner to drizzle in a controlled stream on the slightly cooled rolls. Works great!
leftover bread dough (or refrigerated biscuit dough, cut into thirds)
1/2 stick butter, melted
1/3 c Sugar
ground cinnamon to taste
sweetened condensed milk or homemade glaze
chopped nuts-optional
Preheat oven to 375 degrees.
Mix cinnamon and sugar and place in a small jar with a shaker top. I save old spice bottles for this purpose. Spray 10 muffin tins with PAM. Melt butter, and add 1/2 teaspoon butter to muffin tins. Add 1/2 tsp of nuts if you are using them. Sprinkle in some of the cinnamon sugar.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin. Add more nuts if you are using them. Top with 1/2 teaspoon butter. Sprinkle on more cinnamon sugar. Allow dough to rise (1 hour was great)-even if you use biscuit dough, and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
OR: If you are using homemade glaze, cool for 5 min. I used refrigerator biscuits and topped with a little glaze of ½ c powdered sugar mixed with a little cream and mixed well until glossy. Put in a Ziploc sandwich bag and snip a corner to drizzle in a controlled stream on the slightly cooled rolls. Works great!
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