- 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.
The Salsa Blanca was an invention that turned out really well. I had planned on using left over Chili and brown rice for Burritos, but when I looked in the fridge I saw that we also needed to use the mild feta cheese that we had. So, my task was to make a salsa with feta cheese that would be really good on the burritos. I looked a few things up on the Internet but I couldn’t find any suggestions. This is what I came up with- a tasty flavored white sauce for vegetable-bean tacos. It sort of reminded us of the white sauce they serve on Kebabs in Europe. Carlos and I will make this again!
- Juice of 1 fresh lime
- 1/3 of a clove crushed garlic
- 1/2 Tbs basil
- black pepper to taste
- 1/2-1 tbs buttermilk (to thin it)
Squeeze lime and add crushed garlic to it. Let sit for 10 minutes. Add all ingredients (except buttermilk) to T-mix and blend on 10 for 4 seconds. If you need to thin the sauce add just bit of buttermilk. I use buttermilk because it will still be tangy like the lime.
We used leftover chili and the 3/4 cups brown rice I had left. I also added an extra zucchini I found. You could do the same thing with Bean tacos or sauteed vegetables. If you are converting Chili into burritos add more cumin and maybe a few more sauteed onions. If don’t have leftover chili you can use canned or cooked beans as follows:
- 2 onions
- 1 clove garlic
- 1 green pepper (optional)
- 2+ cups pinto or kidney beans
- 1 can (400 gr) whole or chopped tomatoes
- 1 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
Saute onion, garlic and green pepper. Add beans and smash them or blend the beans in the T-mix. Add tomato juice and then the tomatoes. You might not need the whole can. Add spices and mix.
Bean Burrito with White Sauce
The other quinoa recipe we put up has been quite successful in the stats department, so, here is another quinoa recipe. This is inspired by a recipe by my French brother-in-law (Monsieur Janela). I added the vegetables I had in the fridge but feel free to improvise.
- 1 cup quinoa
- 2 cups water
- 1 tbs oil
Put the quinoa in a bowl and add some water. Rub the quinoa with your fingers. Drain water. I use a straining colander when draining the water. Repeat, just to make sure it is well cleaned.
In a medium sized pan, add oil and cleaned quinoa. Toast for several minutes and then add water and salt. Cover and after it bowls reduce heat. Its just like cooking rice at this point.
- 1-2 onions
- 2 carrots
- 1/4 cauliflower
- 250 gr. mushrooms in big pieces
- 350-400 gr. sour cream or creme fraiche (sour cream).
- 1 can of tuna
- curry powder to taste
- salt & pepper
Chop onions and carrots in the T-mix. Add oil and saute the mix (or do in the t-mix). Chop cauliflower and after onions are cooked add to the saute mixture. Cook for another five minutes. Add mushrooms, tuna, sour cream and curry powder, salt and pepper.
Cook for 2-3 minutes. By this time the quinoa should be about done. Either mix quinoa and curry together or serve the curry over quinoa.
Vegetable Curry Quinoa. 4 servings
We did not know if this was French, Andean, Southeast Asian, American or what? So we have to open the “international recipe” category.