Cranberry Buttermilk Scones with Sweet Orange Glaze

I LOVE scones....I make them all the time. Today I decided to tweak one of my favorite scone recipes and what happened was the most delicious scones I've ever made! And it's easy too!

Makes 16 medium size scones.

Ingredients:

- 3 Cups Flour
- a heaping 1/3 Cup Sugar
- 1 teaspoon Salt
- 2 and 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 Cup Cold Butter
- 1 Cup Buttermilk
- About 3/4 Cup Dried Cranberries (I like a lot so I just dump them in without measuring.)
-A couple Tablespoons heavy cream for brushing.

Directions:
Preheat over 400 degrees F.
(I use a kitchen aid but if you don't have one your fingers or a pastry blender will work just fine.)
In your bowl, combine flour, sugar, salt, baking powder, baking soda.
Chop your butter into cubes and throw into the bowl. Turn kitchen aid to stir and mix until the butter is about the size of peas.
Add the buttermilk and mix until combined then add the cranberries.
Dump onto a lightly floured surface and divide into two balls.
Pat each ball into 3/4 inch thick rounds. Next, cut each round into 8 wedges and place on a greased baking sheet.
Brush the tops with cream and bake for about 14 minutes or until lightly browned. It is easy to over cook these without realizing it so keep on eye on them. There is nothing worse than a delicious scone with a burnt bottom.

While they are baking, whip up the glaze.
About 1 cup of powdered sugar
About 1 teaspoon of grated orange zest
About 2 Tablespoons freshly squeezed orange juice.
As you can see, I'm not certain on the measurements for the glaze. I just mix it with a fork until it looks and tastes right.....hmm...Sorry about that.
You want it to be thick enough to spread across the top of the scones once they come out of the oven.
Let the scones cool about 15 minutes before adding the glaze.
Brew a pot of coffee while you wait for the scones to cool. Perfect for a blustery, autumn day!

My Menu - Bonnie - 18 October 2011

I didn't get my groceries done on line last week. It was a crazy busy week and before I knew it, I hadn't been home long enough to sit down and shop before the cutoff time to have my groceries delivered on my day off ! And after that, the week just kind of had me running behind it, hanging on for dear life. Don't get me wrong, it was a fun week and I loved it, I just didn't get the on line shopping done ! So yesterday morning I planned my menu and hit the shops in the afternoon.

I always want something easy or delicious (or both) the night I do shopping otherwise I might not want to make it ... I find grocery shopping can make me really exhausted ! Anyone else like that ?

So, last night was sushi ... YUM !

Monday

Sesame Seed Chicken Bites

Kale, Avo and Asparagus Salad

Tuesday

Jamies 30 minute meals ...Tasty crusted cod, mashy peas, tartare sauce, warm garden salad. We've made this before. Sooooooo good !!

Wednesday

Another from Jamies 30 minute meals but this one is one we haven't tried before.

Killer Jerk Chicken, rice and beans, refreshing chopped salad, chargrilled corn.

Thursday

Asian Chicken Salad

Friday and Saturday ... who knows ?! 

Last Friday we did panko crusted fish, antonio's potatoes and salad. 

and then Saturday we went out with friends for Thai ! YUM !

Eggplant Burgers

Look, I know the photo leaves a little something to be desired but I'm going to make myself a light box ... hopefully on the weekend ... and then I'll be able to take good food photos at night !

But ... don't let the photo deter you from trying this ! I loved this. My kids loved this. My husband loved all but the eggplant.

And it was easy. Easy peasy.

Eggplant, sliced into 1/2 inch slices. Salted and set aside.

Burger Patties

Tomato, sliced

Caramelized Onions

Mushrooms, sauteed with a bit of garlic powder

I started with the caramelized onion.  When that was about done, my husband grilled the eggplant and burger patties.  I sauteed the mushrooms.

To assemble ... eggplant, burger, tomato, mushrooms, onions ... the kids added cheese to theirs.  I had ketchup.  Rory had sweet chili sauce.  Jono has those two and BBQ sauce !

menu plan monday // Khrista 10.10.11

I've been doing a rotating menu/grocery list system for about a month now with great results.
I created four separate weekly menus and compiled a master grocery list for each week.
Usually on the weekend I will print out the next week's grocery list, mark off items I have on-hand, add items from my running list in the kitchen, and then go shopping.
It's been great not having to sit down once a week and produce a new menu, and compile a grocery list.
The above menu was added to the rotation this weekend. Some of our favorites.
(I will post the "Spicy" Spaghetti recipe this week! ;)

Spicy Chicken Soup

This was delicious. I used this recipe as a base but I made a few changes. If you are a kitten tongue like my cousin Pam, then you probably won't like this because it is SPICY !! But ... I pulled out some chicken before I added the chipotles, and cooked it in plain broth for Alia ... she liked that.

olive oil
1 onion, finely diced
7 cloves garlic, roughly chopped
2 chicken breasts, chopped into small bite size pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
6 cups chicken broth
1 bunch cilantro
Juice of 2 limes
S & P
avocado, sliced for topping

Saute onion and garlic in olive oil, add chicken. Cook til just about cooked through. Add chipotles, adobo sauce, and chicken broth. Simmer for 15 minutes. Stir in cilantro and lime juice; season with salt and pepper. Top with avocado.

The original recipe said to top with the tortilla chips ... we didn't but Rory added a few crackers and Jono added sour cream to cool his down a bit.

This fed the four of us for dinner, with corn on the cob on the side, and there was one bowl leftover for Rory's lunch. Next time I might use three chicken breasts to stretch it a bit further ...

Crock Pot recipes

Raechel - a favorite blogger that I secretly read - got a new crock pot at a garage sale and is itching to use it. She's compiling a list of yummy recipes here. (I added a link to our Greek Lamb With Spinach and Orzo to her list!) And in case you are wondering about the lovely crock pot recipes already on this wonderful blog...check them out here.

Happy Fall everyone (or spring for those in Australia!)

My Menu - Bonnie - 5 October 2010

I don't go to work on Wednesday's anymore. I have found that planning my menu early in the week, doing the shopping online and having it delivered on Wednesday is working really well ! Hence, the reason I am planning Wednesday to Tuesdays now.

Wednesday
Ground Turkey Stuffed Peppers
Sauteed Leafy Greens

Thursday
Raw Lasagna on Big Honkin' Mushrooms
corn on the cob



Friday
I'd like to make pasta on the weekend but we'll see what ends up happening

Saturday
Weekends are pretty flexible around here so
I'm not going to plan Saturday until closer to the day !

Sunday
Eggplant Burgers
I'm going to use our meat patties ...

Monday
Rory's Salmon
Asparagus
Sauteed Mushrooms

Tuesday
Chimichanga Lettuce Wraps

**

I'm going to make refrigerator pickles this week. OH YUM ! I can't wait.

And Alia is going to make Coconut Bars out of a new cookbook she got for her birthday !

**

Zucchini & Eggplant Rolled "Cannelloni"

I combined parts of this Grilled Zucchini Roll recipe and this Eggplant Cannelloni recipe to get to this ... Jono and I loved it. Rory thought the goats cheese was a bit bitter. Alia ... well, we won't go there.

I think next time (yes, there will be a next time for sure !) I will add ricotta to the mix to try and reduce the bitter taste Rory didn't care for.

1 large eggplant, sliced lengthwise into 1/2 inch slices
3 large zucchini, sliced lengthwise into 1/2 inch slices

150g (5.3 ounces?) goats cheese
kalamata olives, I just scooped a couple spoons out of the jar, chopped
capers, 1 or 2 teaspoons
2 tablespoons fresh parsely, finely chopped

salt and pepper
olive oil

spring onions, about 6, chopped
5 garlic cloves, roughly chopped
juice of 1 orange
2 large red bell peppers (capsicum)

Roast your bell peppers. This is easy. Cut them into large pieces & remove seeds. Put them on tin foil, skin side up under the griller (broiler). Grill (broil) until the skins are black. Remove to a bowl of water. Skins should peel straight off.

Salt the eggplant on either side and let sit while you prepare the zucchini. Brush both sides of zucchini with olive oil. Sprinkle with salt and pepper. Brush both sides of eggplant with olive oil.

BBQ the eggplant and zucchini ... eggplant took about 3 minutes each side. Zucchini probably only needs 2 minutes each side. You just want them soft enough to be able to roll.

Heat about a tablespoon of oil in a frying pan over medium heat. Saute spring onions and garlic til golden. Add bell peppers and orange juice. Bring to a boil. Lower heat and simmer until peppers are soft, or until you remember to check it ! (oops) Cool. Zoop Zoop. (blend with stick blender)

Turn oven on to 400F/200C.

While the sauce is simmering, mix goats cheese, olives, capers and parsley in a bowl. Scoop about 1/2 a tablespoon of the filling at the end of each slice of eggplant and zucchini. Roll up. Lay seam side down in baking dish. Top with sauce. Bake about 15 minutes.

Greek Lamb with Spinach and Orzo

I'm reposting this to see if I can get the labels to work. For some reason they have never worked on this post, which means they don't show up in the table of contents which is ANNOYING !

Also ... this is really good and you should cook it NOW !

This is a Crockpot recipe, so I expect full rewards for its awesomeness Bonnie! hehe.

1 2lb boneless lamb roast
1 T dried oregano, crushed
1 T finely shredded lemon peel
8 cloves garlic, minced
1/4 t salt
The juice of 1 lemon
5 oz. box fresh baby spinach
16 oz bag of orzo, cooked according to package directions
8 oz crumbled feta cheese
1 can chicken broth for just in case.

Trim fat from roast. If necessary, cut roast to fit in the crock pot. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb raost; rub lightly with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.

Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours (we do the low setting)

Remove lamb from crock pot. Shred meat into bite sized pieces, removing any oogies, set aside. Add spinach to cooking juices in crock pot (we add 1 can chicken broth as there didn't seem to be enough cooking juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.

Top with a squeeze or lemon or some hot pepper paste if desired.

PS ... Orzo is called Rissoni in Australia !!

Cinnamon Roll CAKE ?!

I saw this recipe on pinterest and had to try it ! It was absolutely delicious !! Here's how you make it ...

For The Cake Layer:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

For The Cinnamony Sweet Layer:
1 cup butter, softened
1 cup brown sugar
2 Tablespoon flour
1 Tablespoon cinnamon

For The Glaze Bit:
2 cups powdered (icing) sugar
5 Tablespoons milk
1 teaspoon vanilla

Mix the cake layer ingredients together ... only adding the melted butter slowly after the other ingredients are mixed. Butter a 9X13 pan and pour in the cake layer.

Mix the cinnamony sweet layer ingredients together until well combined. This won't spread over the cake layer so you kind of have to drop it in blobs ... do it evenly. Then get a knife and swirl it. It won't be a smooth cake top ... that's cool.

Bake at 180C/350F for 30-40 minutes. Mine was still wet in the middle at 30 minutes and perfect at 40 ... or maybe it was 45. You'll just have to test it ...

Mix up your glaze and drizzle over the cake while it is still warm.

Greek Egg Omelets

For each omelet you'll need:

2 eggs

Chopped red onion

Chopped tomatoes

Reduced-fat feta

Beat 2 eggs.

Pour eggs into small skillet.

Cook until stiff enough to flip.

Flip.

Sprinkle remaining ingredients onto one-half of eggs.

Fold eggs in half.

Flip.

Serve.

**
note from Bonnie ... I tried these tonight and they were delish.
I added black olives ... as you can see in the photo above !

My Menu - Bonnie - 28 September 2011

Trying some new stuff this week ...



Wednesday
Salmon w/Avocado Salsa

Thursday
Mexican Chicken Lime Soup

Friday
BBQ Birthday Dinner for Alia with the neighbors

Saturday
Family Sushi Birthday Dinner for Alia
I'm going to make this Cinnamon Roll Cake

Sunday
Zucchini Rolls & Eggplant Cannelloni

Monday
Black Bean Chili Soup (out of the freezer)

Tuesday
Greek Egg Omelets

**

What's on YOUR menu this week ?

Gallo Pinto

This dish is served everywhere in Nicaragua, as a side dish or main dish, often with corn tortillas and boiled or fried plantains. It is part of breakfast, lunch, and/or dinner!

• 2 cups cooked long-grain rice
• 1 cup red beans
• 1/2 cup of finely diced white onion
• 3 teaspoons vegetable oil
• salt
• sour cream

Place vegetable oil on a frying pan and heat for approximately 1 minute. Saute onions until caramelized. Add entire pot of cooked beans and its gravy into the sautéed onions. Stir over low-medium heat for a minute. Add cooked rice to sautéed bean mixture, mix well and simmer for 5 minutes. Add salt to taste. Serve immediately, topped with sour cream if desired.

Variations: Can substitute canned red or black beans, undrained. The recipe I used called for 2T chopped cilantro, added with the salt (but I am not a fan of cilantro, and I don’t remember Liz or Eli using it in Nicaragua). To be authentic don’t skimp on the salt. Other versions of this recipe added chopped red or green pepper and garlic with the onion for more zip.

The name of the dish translates to "speckled rooster," a reference to the look of the dish rather than its contents.

Shepherd's Pie w/Cauli Mash

I didn't use a recipe for this. I'll try and give you measurements where I can but really, they aren't necessary. Also ... I made a huge pan of this because I had a kilo of mince (ground beef) that needed to be used. We are having leftovers of this for dinner tonight !!

1 kg (2.2lb) beef mince (ground beef)
1 can cream of mushroom soup
onion, diced (I had half an onion in the fridge so just used that. You could use more if you wanted ...)
garlic, 3 cloves, finely diced
frozen green beans
cauliflower (I used two heads)
a blob of butter
2 blobs of cream cheese
grated cheese
salt and pepper

Boil the cauliflower.

Run warm water over a few handfuls of green beans in a colander and leave in the sink to 'thaw'.

While that is boiling, brown the meat with the garlic and the onion. Season, not too heavily. When the meat is done, put it in the bottom of your baking dish. Pour in can of soup and mix together.

Top the meat/soup mixture with the green beans.

Drain softened cauliflower and put back into pot. (I just cooked til a fork went into it easily) Throw in the butter and cream cheese, a pinch of salt and a couple pinches of pepper. Zoop Zoop it. (translation ... use your stick blender to blend it.) You could use a potato masher or food processor or regular blender too ...

Top the beans with the cauliflower mash. Top with grated cheese. I used a combination of tasty (cheddar) and mozzarella.

Bake 30 minutes on 180 (350) or until cheese is browned.

I know this isn't the prettiest picture but I waited til after the movie
(I saw THE HELP last night) to eat and I was too hungry to take a pretty picture !

Kale, Avo & Asparagus Salad

I have kale growing out my ears in our garden ! I've done the Roasted Kale a number of times and last night tried Khrista's Raw Kale and Avocado Salad for the first time. It is DELICIOUS ! I can't wait to make it again ! In fact, I might be making more for my lunch today ...

I changed it a bit though ... I made this to serve four.

A colander full of kale from my garden, stems removed & shredded
A punnet of cherry tomatoes, halved
1 avocado, chopped
Asparagus, 2 bunches
Olive Oil
Juice from 1 small lemon
Sea salt, to taste
Sesame seeds

Put the kale in a bowl, drizzle with olive oil, lemon juice and sprinkled with salt to taste. Now get your hands in there and massage it a bit. This softens the kale (and according to Khris, makes it tastier and easier to digest)

Saute asparagus in a bit of olive oil til cooked to desired tenderness.

While that is cooking, chop your tomatoes and avocado and mix into kale leaves.

Top with sauteed asparagus and sprinkle with sesame seeds.

YUM YUM YUM !

Breakfast Burritos

My sister Ellie taught me how to make these ...
although, I've added a few little homemade salsa's of my own to the mix ....

There are lots of components ... and no real measurements, it depends on how many you are cooking for ... you'll work it out !

Potatoes: Chop 'em small and shallow fry with garlic powder and salt in a bit of olive oil. Fry til crispy (or done to your liking) These take a while so get them started and then do everything else.

Bacon: Chop and cook til crispy.

Eggs: Scrambled. Do these at the end so that they are hot when you serve !

Tomato Salsa: For this one I diced two tomatoes, 1/4 of a red onion (finely diced), 1 clove of freshly minced garlic, 2 handfuls of fresh coriander, salt, pepper and the juice of one lime. Mix.

Green Chili Salsa: 1/4 of a red onion (finely diced), 3 cloves of garlic (minced), 2 tins of fire roasted green chilies, 1/2 cup chicken stock. Sautee the onion and garlic in a bit of olive oil. Add the chilies and the chicken stock. Stir occasionally so it doesn't burn. Keep it going til the sauce thickens up.

Cheese: Cheddar. Grated.

Flour Tortillas: Warmed

Top the tortillas with whatever combo of ingredients you want ... add Sour Cream too. Fold it up and eat it ! So good !!

I was going to add Avocado this time too but I forgot. I think it would be really good ....

Hot Sauce Popcorn

My nine year old son and I are addicted to this stuff.



I was craving buffalo boneless wings one afternoon.
I didn't have chicken defrosted, didn't really want to eat that much
but needed a snack and just couldn't get the hot sauce out of my mind !!!!!!

This is the result.
Super easy to make.

Pop some popcorn. However much you want.

Melt some butter, however much you would melt for the amount of popcorn you made.

Add hot sauce to taste. (I add about double the hot sauce to the amount of butter)

I use Franks Red Hot & I have a giant Costco bottle that we brought back with us this last trip !

I warm the hot sauce and butter in the microwave.

(or you could do it on the stove if you don't use a MW)

Pour it on top of the pop corn !

Seriously addictive !

Diet-Friendly Menu Plan

Menu Plan
(Two weeks in a row...Don't fall out of your chair!)

As often happens in our house, life happened and we didn't get to all of the meals planned for last week. So, a few things have shifted to this weeks menu.

Saturday Dinner

Salsa Fish Packets

Can of Asparagus - chilled

Roasted Carrots

Sunday Breakfast

Yogurt and berries

Sunday Lunch

Green salad - if anyone is hungry for lunch

Sunday Dinner

BBQ in Estes with the family

Monday Breakfast

Scrambled eggs with salsa

(possibly the homemade salsa Toby made)

Apple

Monday Lunch

Chicken-veggie soup

Monday Dinner

Shepherd's Pie (cauliflower version)

Slice cuke, tomato, onion salad

Tuesday Breakfast

Yogurt and berries

Tuesday Lunch

Taco Salad

Tuesday Dinner

Stir-fry

Wednesday Breakfast

Spanish omelet (with eggs, cheese, and salsa)

Orange

Wednesday Lunch

Chicken-veggie soup

Wednesday Dinner

Turkey patties (Costco)

Roasted carrots

Another veggie of some kind

Thursday Breakfast

Yogurt and berries

Thursday Lunch

Green salad with lots of veggies and hard-boiled eggs

Thursday Dinner

Sesame Fish (YUM!)

Broccoli

Sliced tomatoes

Friday Breakfast

Scrambled eggs

a piece of fruit

Friday Lunch

Green salad of some kind (whatever is in the house)

Friday Dinner

Shabbat! - TBD

Granola (Meusli)

I tried this at Shay and Shawn's place while we were in the States last month.
I loved it, got the recipe and tried my hand at making it tonight. Sooooo yum !!

12 cups oats
2 cups unsweetened shredded coconut
4 cups coarsely chopped pecans & almonds & cashews
1 tsp salt

2/3 cup brown sugar
1 cup honey
2/3 cup oil, I used canola

preheat oven 300F/150C
put baking paper on baking sheet ... I actually used two deep baking pans b/c this makes heaps
mix first four ingredients

stir honey, brown sugar oil in saucepan over medium low heat until smooth. ( i just popped it into the microwave for a few minutes) pour over oat mixture, toss. spread on baking sheet

bake until golden, stirring every 10 minutes ... about 40 mins (mine took much longer ... it was in there over an hour)

stir. cool.

Crock Pot Apple Butter

For our small family I make 1/3 of this recipe. You could also start with Bonnie's crock pot applesauce, omitting the cinnamon in her recipe.

15 large cooking apples
1/2 cup apple cider or water
3 cups sugar
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t ground allspice (optional)

Pare, core, and dice or slice apples. Put apples and cider in a large pot or Dutch oven. Cover, cook over medium heat until apples are tender. Mash apples with a potato masher. You should have about 6 cups applesauce.

Put applesauce and sugar in crock pot and stir until sugar is dissolved. Cover pot and cook on low 8 hours (or overnight). Stir in spices and turn crock pot to high. Cook, stirring occasionally, until mixture is desired thickness. I usually take the lid off to let some of the moisture evaporate, and have even wiped the moisture off the inside of the lid to hasten the process.

This makes about 4 pints. It will keep in the refrigerator about a month. For longer storage, the apple butter can be canned (process 10 minutes in boiling water). It probably would freeze, but might separate. I have always made a smaller amount and used it right away!