Cranberry Scones

(from http://www.food.com/recipe/cranberry-scones-13067)  I used plain yogurt instead of buttermilk; we always have Astro Balkan yogurt in the fridge.  Also, I used a food processor to cut the butter (COLD) into the dry ingredients and then to blend in the wet ingredients to form the dough.  Quick and easy and oh so scrumptious!!

• ¾ cup buttermilk or ¾ cup plain yogurt
• 1 egg
• 2 ¾ cups flour
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter
• 1 cup coarsely chopped cranberries (fresh or frozen)
• ½ cup sugar
• 1 orange, rind of
• 1 tablespoon butter , melted
• ¼ cup icing sugar

Directions:

1. Preheat oven to 375 degrees.
2. Beat buttermilk and egg in small bowl and set aside.
3. In a large bowl, measure flour, baking powder, baking soda and salt.
4. Cut in butter until mixture resembles small peas.
5. Mix in cranberries, sugar and orange rind.
6. Add buttermilk mixture and stir until soft dough forms.
7. Using your hands, form dough into a large ball and place on floured surface.
8. Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
9. Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
10. Bake scones for 15-20 minutes.
11. While still warm, brush with butter and sprinkle with icing sugar.

I made these yesterday for a new mom who is off dairy and gluten right now for her little one's comfort.  They are delicious, highly addictive because of their crunch and flavor, and are a nutrient-dense snack.  For optimum digestion and nutrient availability, you should always buy your nuts raw, soak them for the day or overnight, and then dry them in a low oven.  Here's a basic recipe that shows you how.  You can (and should!) use this method for any other kind of nuts you use around the house, including pumpkin seeds, walnuts, and pecans.  The Nourishing Cook, or any other food blog that follows the traditional food preparation techniques researched in the Nourishing Traditions cookbook, will also have basic recipes for crispy nuts.  The beauty of this method is that it is "set it and forget it".  Put your nuts on to soak in the morning, then some time in the evening, drain and rinse them, put them on a cookie sheet and let your oven do the magic overnight.  Easy peasy!

Crispy Almonds

by Kim

These nuts are a staple at our house. We use them in cookies, desserts, nut butters, and more! Make a large batch, keep half in the pantry and then freeze the rest to preserve the good fats in the nuts and prevent them from going rancid.
Here are some great recipes that use crispy almonds as one of the ingredients:
Almond Coconut Chocolate ‘Milk‘
Hazelnut Almond Shortbread
Gluten Free Almond Cookies
Almond Nut Butter

Crispy Almonds

Difficulty:  Easy

Yield & Notes:  Makes 4 cups

Ingredients:

4 cups almonds, preferably skinless [TNC: I used almonds with skins because I couldn't find skinless almonds]
1 Tablespoon sea salt
filtered water

Preparation:

Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in a mason jar in your pantry.

Luscious Lentil Soup

This is my "go-to" soup.  It is simple, hearty, healthy, and every bit as luscious as its name suggests.  I've made it for my family, friends, and church functions and it has always had rave reviews.  The base recipe is from an internet search that I printed out long ago and it indicates it was "Exported from MasterCook".  So that's the best reference I can give for this right now.   This is a blended soup, so you don't have to worry about how pretty your chopped veggies are, as long as they are consistent in size to cook evenly.  Enjoy!

Luscious Lentil Soup (mom_of_4 comments in italics)

8 c chicken stock or water  (Definitely chicken stock! but as in any soup, water will do if necessary.  Sometimes I only use 6c liquid if I want it to be thicker.  Often I use 4c stock, 2c water.  Saved potato water from boiling potatoes is a delicious substitute too!)
4 medium carrots - sliced  ( I like a small dice, because they blend better in my hand blender)
4 celery stalks - sliced  (same here)
1 medium onion - chopped
1 leek - chopped  (I almost never have leeks in the house, but it is a lovely addition if you have one)
1 tbsp fresh parsley - chopped  (Again, for some reason, don't have this around very often.  It is good without, but very nice with)
1 1/2 c red lentils
1 tomato - chopped  (This soup is best with nice fresh tomato in it.  I can't explain why, but I've used canned diced tomatoes and it is still good, but it is truly "Luscious Lentil Soup" when you use fresh.  One large or two medium.)
30 ml garlic - crushed  (Or 2 nice large cloves, minced)
1 large bay leaf
1/8 tsp pepper
1/4 tsp ground thyme  (Or a generous pinch of dried thyme leaves, crushed between your fingers)

Combine all ingredients in a large saucepan.  (Start your onion, carrot, celery, and garlic in some fat to "sweat" for a few minutes.  Bacon fat is a perfect flavor layer in this soup, but olive oil or butter will do.  Salt your veg with sea salt.  Add tomatoes, stock/water, lentils, and herbs.)  Cook over medium heat 45 minutes.  Puree 2 c soup in blender.  Mix with remaining soup in pot.  Heat thoroughly and serve.  (It is so much easier to use a hand blender if you have one.  Whirl it up until it is the texture you like.)  Makes 8 servings.

Variations:  Serve with lemon wedges for added zest.  Or add 1 tbsp miso for extra flavor.  (I have never tried this.  I never have miso around the house.)

Crock Pot Split Pea Soup

I don't know about you, but as soon as I'm in the vicinity of a bone-in ham, I'm negotiating for that lovely, meaty ham bone to make stock.  In my world, ham stock is like gold, considering you have to buy a pricey ham to get it.  I turned my first litre of this year's Christmas ham stock into split pea soup, and I have no regrets.  In the absence of ham stock, a couple of smoked ham hocks will do the trick for a successful pea soup.

I love this recipe from Southern Food about.com  It's no-fuss, no-muss, and delicious every time.  (mom_of_4 comments in italics)

Slow Cooker Split Pea Soup Recipe

Cook Time: 8 hours

Total Time: 8 hours

Ingredients:

• 1 (16 oz.) pkg. dried green split peas, rinsed  (a 450g package)
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham  ( I have used 4c ham stock + 2c water instead, but have made it before with ham hocks.  In my crock pot I can turn a meaty hambone into 3L of stock - it gets more mileage that way.)
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water (see comment about about using ham stock)

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours (it has a better mushier texture around 10 hrs) until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well. (save some cooked ham to cut up and add to the soup if you have used ham stock instead of ham hocks)
Serves 8.

Happy New Year!

Hello friends and family.  If you are interested, you can find my New Year's letter here at my other blog.  I love the start of a new year!  May you and your family come into the fullness of God's blessings in 2012.

mom_of_4

Pumpkin Scones

Starbucks Pumpkin Scones Recipe

Perfect for a fall morning, these pumpkin scones are so moist and flavorful you’ll be wanting to make them year round. They'll taste just like the ones you get from Starbucks without standing in line.
Scones Ingredients:

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Glaze Ingredients:

1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Scones Directions:
1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball.
7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown.
11. Place on wire rack to cool.

Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.
Makes 6 pumpkin scones.

(from MomsWhoThink.com)

mom_of_4:  These are my new weekend morning indulgence!  I have made them a couple of times and they turn out beautifully.  My "secret" - which is really Martha Stewart's secret, but who's counting - is to use a food processor to make the dough.  Mix the dry ingredients in the bowl of a food processor fitted with the cutting blade already inside.  Use cold butter from the refrigerator or freezer and pulse the food processor to cut it in.  Then add the wet ingredients and run the food processor long enough to bring it all together in a ball.  I like a rustic-looking scone, so I pat it out to the thickness I want and cut into rough wedges.  Drizzle with glaze and serve with butter.  Yum!

Healthy Hamburger Helper

I came across this recipe on a blog I follow called The Nourishing Cook and it was an instant hit!  It starts with raw sweet potato that you need to cook in the skillet as well, but if you have cubed roasted sweet potato on hand (like I always do) it cuts the cooking time down dramatically.  Another "cheat" I use on this recipe is having frozen chopped spinach on hand.  A 15 minute meal!

Healthy Hamburger Helper  (mom_of_4 comments in italics)

Ingredients:

• 1 pound ground beef or other ground meat (preferably grass-fed)
• 2 Tablespoons coconut oil, bacon grease, tallow or lard (I used bacon grease, of course!)
• 1 large onion, chopped
• 2 medium sweet potatoes or yams, peeled and cubed (for SCD or the GAPS diet, use carrots instead, about 2 cups cubed)  (this is where I pull out the leftover roasted sweet potato...)
• 2-3 cloves garlic, minced
• 1-2 Tablespoons coconut flour (see my resources)
• 6 large leaves chard, kale, spinach or other greens, chopped (about two cups measured chopped)

Preparation:

1. Chop onions, sweet potato or yam (or carrots) and mince garlic.

2. Saute the onions in the oil first until lightly browned. Or you can saute until they are caramelized if you would like.

3. Add sweet potatoes (or carrots) and garlic and saute for about 5 minutes.
4. Make room in the center of the pan and plop in the hamburger. Brown the hamburger.

5. Meanwhile, cut up the greens (I have chard here).

6. Once ground beef is (mostly) browned, add the coconut flour. Mix and saute until the sweet potatoes are soft enough for your taste.

7. Add the chard to the pan once sweet potatoes are cooked. Only cook the hash 5 minutes or less with the chard in it, you don’t want to overcook it.

8. You’re done! And leftovers are yummy and easy to heat up too!

(A few dashes of soy sauce is the perfect condiment to round out the flavors in this dish.  Even the kids loved it!)