Tag Archives: recipe

Blueberry Oat Scones

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:

Ingredients:

  • 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.

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Dinner Pitas

vegetable & beef pitas

vegetable & beef pitas

The other day some friends invited us over for some delicious pitas. We compared them to burritos– they basically have the same ingredients– the only differences is that in Denmark it’s more expensive to buy tortillas than pitas. Besides it’s easier to eat a closed bread sandwich than an open ended burrito! You can see that the Greek pita has more influence in Europe just like the Mexican tortilla is more popular in the US.

So, this afternoon, I asked Carlos what we could eat for dinner. He usually doesn’t have any ideas, so I was delighted when he said pitas with feta cheese and some beef. I bought the ingredients organic beef and the meal was Delicious! We ate 3 each!

Dinner Pitas

  • 1 onion (we used leeks because we ran out of onion)
  • 2 medium garlic cloves
  • 2-3 slices hot pepper (jalapeno)
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 zucchini
  • 1.5 teaspoons Paprika, a pinch or two of cumin, salt and pepper to taste  
  • 1 cup (250 gr) chopped canned tomatoes
  • 1/2+ cup cooked garbanzo beans
  • 150-200 gr. ground beef

You will also need:

  • pita shells
  • lettuce
  • feta cheese

If using the Tmix you just have to chop the first 3 ingredients on 4 for a few seconds. Then add the others and leave at speed 2 and cook on varoma for the times recommended below.)

Saute the chopped onions, garlic, peppers and zucchini for about 10 minutes. After 5 minutes add the the chopped tomatoes. Add spices. Let cook for about 12 minutes. Add the cooked garbanzos and the ground beef. Cook until the meet is done between 8-10 minutes.

Stuff pita with feta cheese, lettuce and tomato. We also warmed the pita in toaster.  Be careful not to eat too much!