- Oatmeal Blueberry Scones
We’re getting ready to leave California, and we’re sad. Not only because it’s very nice here, but because, we have to pack and start life again in a new place. Many people tell us our lives are really exciting, having traveled to so many places, etc. But for us, we’re looking forward to finding a stable place. Especially now that we have a little one.
Anyways, Sarah now is trying to cook with the things we have in the cupboards. We have a lot of oatmeal, from Costco (American big supermarket which sells things in big quantities), so Oat Scones sounded good. Sarah found a recipe in the book Vegetarian Cooking for Everyone by Deborah Madison. It’s kind of sad, we’re transcribing this simple recipe instead of many other wonderful recipes the book has. You might see a few more from this book before we leave here.
One of the variations for this recipe it’s putting blueberries. Besides they’re yummy, Sarah has pledged to eat as many berries as she can before leaving the States. Her reasoning is that in Spain there are not blueberries and that in Denmark, they are somewhat pricy. That’s fine with Carlos, although he’s a little afraid of becoming a blueberry himself. The little one likes them too, although we cut them in little pieces for her.
This is the recipe:
- 1 cup rolled oats, plus extra for the counter
- 1-1/2 cups all/purpose or whole-wheat pastry flour
- 3 tablespoons brown suga
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 7 tablespoons cold butter, cut into small pieces
- 1 egg
- 1/2 cup plus tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 blueberries
Preheat the oven to 425 (Fahrenheit) or 220 (Celsius).
Mix: The dry ingredients together, then cut in the butter with your fingers or two knives until coarse crumbs are formed. Beat the egg with the milk and vanilla and stir it into the dough. Mix just enough to moisten the dry ingredients evenly. Scatter some oats on the counter and turn the dough out on top of them. Pat into a circle about 2 cm thick, then cut into eight wedges and place each piece on the oven. Bake until good browned, 15 to 18 minutes. Serve warm. It’s a nice snack.
We are on a roll. Sarah had this at a party and it was yummy. I ate it on toasted bread with a sprinkle of cheese. It was a big hit!
Pea Sauce with Fresh Mint
Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or roasted lamb chops, or flaky white fish. Serves four to six. Yields about 2 cups.
- 1 Tbs. plus 1 tsp. extra-virgin olive oil (always choose the superior taste of Spain 🙂
- 1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
- 1/2 cup to 1-1/4 cups lower-salt chicken broth depending on how thick you want it.
- 2 cups fresh or frozen peas
- 1/2 cup fresh mint leaves
- sea salt
Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.
Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.
Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)
nutrition information (per serving):
Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;
by Ellie Krieger in Fine Cooking 105, pp. 35. May 6, 2010. Italics added
We feel really bad. We have here in Berkeley for 6 months, with great fresh ingredients and we have not written not even one of our recipes. What a shame!
Anyways, we are going to copy and paste a recipe it looks really good. We have done something similar, but we can copy the original. It’s from the magazine Fine Cooking. We pasted here, just in case it dissapears.
Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes
For the goat cheese
- 4 oz. fresh goat cheese (1/2 cup), at room temperature
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh basil
- 2 tsp. finely grated lemon zest
- 1/2 tsp. minced garlic
- Sea salt and freshly ground black pepper
For the sandwiches
- Four 1-inch-thick slices sourdough or Tuscan bread
- 1 large clove garlic, cut in half
- Olive oil (from Spain) for brushing and drizzling
- Sea salt and freshly ground black pepper
- 1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
- 1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
- 2 oz. Parmigiano-Reggiano, shaved
Make the herbed goat cheseIn a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.
Make the sandwichesPosition a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.
Make Ahead Tips
You can make and refrigerate the goat cheese mixture up to 3 days ahead.
nutrition information (per serving):
Calories (kcal): 530; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 32; Monounsaturated Fat (g): 7; Carbohydrates (g): 58; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1190; Cholesterol (mg): 50; Fiber (g): 3;
From Fine Cooking 105, pp. 49 May 6, 2010
I haven’t had butternut squash in years. It’s harder to find and more expensive in Denmark so I just haven’t made it. I love this recipe!
- 1 squash mashed
- 1 medium onion
- 1-2 large cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- Tomato salsa
- cheddar cheese
Bake squash “face down” and skin showing on 375-400 in a baking dish with water. It will take aprox. 30-45 minutes. Let cool and then remove the skin.
Dice onion and mince garlic. Saute on medium heat until soft. Add squash and mix in the seasonings.
Saute corn tortillas in oil and top with squash filling and toppings.
This salad is based on the one at Maggiano’s Italian Restaurant, probably our favorite American franchise restaurant. We have been making a spinach salad for years, but never been able to get the combination of flavors quite right. Finally, last night the recipe came together. I did extensive research online and combined several recipes with amazing success. It was a big hit at the party we went to. One vegetarian even asked if it really was spinach:)
300 gr. spinach
1 red pepper
1 red onion
100 gr. roasted almonds*
oil for sauteing
I found this recipe (from Carrera Lee) for dressing and it is amazing. The key is the reduced vinegar… It makes it sweet and fills it with flavor. The only thing I changed was that I added 2-3 tsp. of raspberry jam instead of honey.
Wok saute the red peppers– on hot heat with just a bit of oil and only for a few 2 minutes. You want them to be only a little bit soft. Do the same to the onions and add 1 tablespoon of brown sugar at the end. The onions should be a bit crunchy and not all the way cooked.
*We roast the raw almonds on medium heat. (Of course if you have them already toasted that works too). It’s best to roast them whole and then chop them because if not, they will cook unevenly and some may even burn.
For the presentation, mix the spinach with half the dressing and some of the cheese. Then add the red pepper and red onion. Sprinkle on the almonds and top with cheese and the rest of the dressing.
Don’t mix it! Carlos started to and almost ruined my creation! (carlos: It’s not only “her” creation, I roasted the almonds)
p.s. if you want to see a picture of the real salad (with pine nuts instead of almond see this, from ThePatagonianToothFish)
I don’t usually feel like hamburgers but I did on the 4th of July. There is nothing better than BBQing on a beautiful day, and the 4th of July was a beautiful day in Denmark. Unfortunately, we realized we wanted to BBQ a little too late and couldn’t find anyone to celebrate with. Carlos said it was too much work to make a fire for only the two of us and we ended up cooking them over the stove. We took inspiration from this article.
burgers with all the fixins
- 18-22% fat ground beef
- homemade buns
- Potato chips from a bag
They turned out really well. The baby must have liked them because it kicked the entire time i ate them. It hadn’t gotten that excited in a long time.