Raisin Oat Scones

brought by Kim Wilson

1 3/4 cups  flour

1/3 cup sugar

1/4 t. salt

3/4 t. baking soda

1 t. baking powder

1/2 cup butter or oil,

3/4 cup rolled oats

1/3 cup raisins

Zest of one lemon or orange

2/3 cup buttermilk (or 2/3 c milk + 2/3 Tablespoon Vinegar)

Egg Wash:

1 large egg

1 T. milk or cream

Directions:

Preheat the oven to 375 degrees F. 

Mix ingredients.  Stir in the buttermilk just until the dough comes together.

Roll dough into a circle 7 inches round and 11/2 inches  thick.  Cut into 8 triangular sections.  Place on baking sheet.  Make an egg wash and brush the tops of the scones with this mixture. 

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Summer Salads

Quinoa Salad with Mangoes and Curry Vinaigrette

Brought by Heather Brown

Recipe by Deborah Madison Vegetarian Cooking for Everyone

• Salt
• 1 ⅓ cups quinoa, rinsed thoroughly (I used red quinoa, but white or black can be used as well)
• 2 large mangoes
• 1 jalapeno chile, seeded and diced (I removed ribs and seeds for less heat)
• 3 scallions, including 1 inch of the greens, thinly sliced
• Curry vinaigrette (see attached recipe)
• ⅓ cup roasted almonds
• Curry Vinaigrette
• 1 garlic clove
• Salt
• 2 tablespoons yogurt, mayonnaise or sour cream (I used plain yogurt)
• 2 teaspoons curry powder (I used sweet curry powder from Penzey's spices)
• 1 ½ tablespoons fresh lemon juice (Use Real Lemons - not lemon juice concentrate)
• 5 tablespoons light olive or sunflower seed oil
• 2 tablespoons finely chopped cilantro
• 
  

BriBring 3 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the quinoa to the boiling water. Lower the heat, cover, and simmer until the quinoa is tender, about 12 minutes. Drain. Do not overcook.

Cut the mangoes by standing each 1 upright and slicing down either side of the seed, which you can't see, but which runs lengthwise through the center of the fruit. Score the 2 pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.

Toss the quinoa with the mangoes, chile, scallions and vinaigrette.

Chop the almonds and add them last so they stay crisp.

Vinaigrette:

Pound or mince the garlic and 1/4 teaspoon salt in a mortar until smooth, or put the garlic through a press.

Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Makes about half a cup, or 4 servings.

Healthy Snacks

Banana Bread

-Angela Jackson

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/3 cup vegetable oil
• 1/2 cup fat free sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 3/4 cup semisweet chocolate chips (optional)

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Healthy Snacks

Granola bars (Christy Evans)

- Jenn Iverson

1 cup granola

1 cup quick-cooking rolled oats

1 cup chopped nuts (I used ½ cup sliced almonds, ½ cup pumpkin seeds)

½ cup all-purpose flour

½ cup raisins, craisins, or dried fruit (I used craisins)

1 beaten egg

1/3 cup honey

1/3 cup cooking oil

¼ cup packed brown sugar

½ tsp ground cinnamon

Line an 8x8x2-inch baking pan with foil. Grease the foil; set pan aside. In a large mixing bowl combine granola, oats, nuts, flour, and raisins. Stir in egg, honey, oil, brown sugar, and cinnamon. Press evenly into the prepared pan.

Bake in a 325º oven for 30 to 35 minutes or till lightly browned around the edges. Cool on a wire rack. Use foil to remove from pan. Cut into bars. Makes 24 bars.

Healthy Snacks

Kale Chips

-Heather Brown

Kale (approximately 1 large bunch)

Olive oil

Kosher Salt (or salt of your choice)

Just tear up some kale and remove the stems. Wash and make sure the Kale is thoroughly dry! Toss with a tablespoon of oil and a sprinkle of salt. Don't over salt.

Place on a baking rack set over a sheet pan and bake at 250°F for about 25-30 minutes, tossing about halfway through.

The kale will be crispy when it is ready to be eaten. I have only stored kale chips for up to 1 day, because we always eat them sooner.

Restaurant Style Hummus - Cook's Illustrated

-Heather Brown

3	tablespoons juice from 1 to 2 lemons
1/4	cup water
6	tablespoons tahini , stirred well
2	tablespoons extra-virgin olive oil , plus extra for drizzling
1	(14-ounce) can chickpeas , drained and rinsed
1	small garlic clove , minced or pressed through garlic press
1/2	teaspoon table salt
1/4	teaspoon ground cumin
	Pinch cayenne
1	tablespoon minced fresh cilantro or parsley leaves Combine lemon juice and water in small bowl. Whisk together tahini and 2 tablespoons oil in second small bowl. Process chickpeas, garlic, salt, cumin, and cayenne in food processor or blender until almost fully ground, usually about 10 seconds. With machine running, add lemon juice-water mixture in steady stream through feed tube. Continue processing for another minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy. Scrape down bowl as necessary. Transfer hummus to serving bowl cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and sprinkle with parsley or cilantro and serve.