Tuesday, February 23, 2016

And another . . .

For those who aren't aware, I'm currently in the midst of a scone obsession. I just can't seem to satisfy my craving for scones; if I could I would have them for breakfast, lunch, and dinner--and snacks, duh!



The bad news is I can't do that--my overly conscious runner self won't allow me that luxury. The good news is, however, I've found friends that enjoy scones as much as like I do. This means I now have a justified excuse to plunge into the depths of Pinterest--and the plethora of cookbooks on my shelves--in search of the perfect scone recipe.



Well, turns out my search is going well: see this recipe and this other one. And then there's the following one. It claims to be a copycat Starbucks scone recipe; it's definitely up to par. Enjoy!



PS, keep an eye out for upcoming scone posts!



Healthy Wild Blueberry Scones (adapted from Babble)
Makes 8 scones.
Active time: 30 minutes; total time: 55 minutes.
  • 1/2 cup almond milk
  • 1/2 cup no fat Greek yogurt
  • 2 cups white whole wheat flour
  • 1/2 cup sugar + 1 tablespoon
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest
  • 8 tablespoons unsalted butter, frozen
  • 1 1/2 cups frozen wild blueberries
  • Coconut oil cooking spray
  1. Preheat oven to 425 F; spray a baking sheet with cooking spray. 
  2. In a small bowl, whisk the milk and yogurt until fully combined. Refrigerate mix until ready to use. 
  3. In a large bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda, salt, and orange zest. Using a large-hole grater, grate the frozen butter and toss with fingers until butter is well coated. 
  4. Fold in the liquid mixture until combined. Transfer dough to a well-floured work space and dust with more flour. Knead 6–8 times, adding more flour as needed. Roll out the dough into a 12" square. Fold into thirds as if folding a business letter; fold in the short ends to create a 4" square. Transfer dough to a floured plate and freeze for 5 minutes. 
  5. Roll out dough again into a 12" square. Sprinkle with blueberries, pressing lightly so they adhere to the dough. Roll dough into a tight log and lay seam side down; lightly press to flatten into a rectangular form. Cut crosswise into 4 even pieces, then cut each piece diagonally into triangles. Place triangles onto prepared sheet; spray with cooking spray and sprinkle with remaining sugar. 
  6. Bake for 20–25 minutes, or until golden brown. Cool before serving. 




Sunday, February 14, 2016

Call It Whatever You Like

Someone recently assumed that I was vegan. I quickly correctly him, noting that I'm not a vegan, vegetarian, or anything of the sort.



The thing is, my eating habits are free and undefined. Sometimes they involve weird diets with strict guidelines, and sometimes they revolve around random combinations designed to satisfy my cravings. But for the most part, I'm willing to try all kinds of recipes--vegan, vegetarian, pescetarian, carnivore, paleo, gluten free, etc. I'm not averse to new dished unless they involve peculiar (read: not very mainstream) ingredients. Sometimes, my favorite recipes are vegan or vegetarian, but other times, you'll find me trying to incorporate beef jerky into my diet (as odd as it may seem, beef jerky is one of my all-time favorite snacks).



Speaking of, this morning I came across a vegan cooking book I bought in college. I've made several recipes from it, and they always turn out delicious. So I decided to try a breakfast recipe. Given that I've been incessantly craving scones, this recipe hit the spot. Enjoy!



Orange Cranberry Scones (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Makes 6–8 scones (depending on size preference!)
Active time: 15 minutes; total time: 45 minutes.

  • 2 cups whole wheat flour (or all purpose flour)
  • 1/2 cup + 1 tablespoon sugar
  • 1 tablespoon baking powder 
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup + 1 tablespoon orange juice (with pulp!)
  • 1 teaspoon orange extract
  • 1 tablespoon grated orange zest
  • 1/2 cup Earth Balance (or unsalted butter), at room temperature
  • 1/2 cup dried cranberries
  1. Preheat oven to 350F; spray a baking sheet with baking spray and set aside. 
  2. In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk together 1/2 cup orange juice, orange extract, and orange zest until well combined. Add liquid ingredients to the dry ingredients and mix until well combined. 
  3. Add the Earth Balance (butter) and knead, using your hands, until mixed through. 
  4. Lightly flour a flat surface; transfer the dough to the prepared surface and flatten. Add the cranberries and knead the dough for about 30 seconds, or until cranberries are incorporated. Separate the dough into 6-8; form each piece into a ball and lightly flatten onto the prepared baking sheet. 
  5. Using a pastry brush, glaze the scones with the remaining orange juice and sprinkle with the remaining sugar. 
  6. Bake for about 20 minutes, or until sides begin to turn golden; remove from oven and let cool for 5-10 minutes before serving. 




Tuesday, February 2, 2016

Of Flowy Dresses and Windy Days

As I rounded the corner out of my garage this morning, a concern came to my mind. My dress was too short flowy for biking.



I definitely checked the weather this morning; the temperature seemed appropriate for my fashion choice (dress and boots). However, it didn't occur to me to look at the wind factor. As it turns out, it was a windy morning.



And so I biked (mostly) one-handedly: my left hand on the steering wheel and my right hand holding down my dress.



You'd think I no longer care about showing underwear on my ride to school. Actually, a while ago I decided only very short dresses/skirts were inappropriate. I'm not willing to limit my wardrobe choices simply because I'd rather bike than drive/walk/bus to school; if people want to stare at my underwear they can do so at their own expense. That said, a brief undie showing as a result of a short dress is different than the full on flashing that was bound to occur this morning.



Unfortunately, I didn't think to check the full weather report this morning; fortunately, the bike ride is over and I managed to get home without (consciously) flashing anybody.



Now here's my most recent dinner. (I'm back to the spaghetti squash train.) Enjoy!



Caramelized Onion & Mushroom Spaghetti Squash Casserole (adapted from Joy of Kosher)
Makes 5-6 servings.
Active time: 35 mins; total time: 140 mins.

  • 1 medium spaghetti squash
  • 2 tablespoons coconut oil
  • 1 yellow onion, chopped
  • 1 large shallot, chopped
  • 1 cup white or baby bella mushrooms, sliced
  • 1 tablespoon balsamic vinegar
  • 1/2 cup tomato (I used a spicy Morita chile salsa; pick your favorite)
  • 2 eggs + 1 egg white, whisked


  1. Preheat oven to 400F and grease 8X8 casserole dish (or line with parchment paper)
  2. Carefully slice spaghetti squash lengthwise; using a large spoon, scoop out the seeds. Spray squash with cooking spray and season with salt and pepper. Place face down on a baking sheet and bake for 45 minutes, or until skin is tender. 
  3. While squash is cooking, heat coconut oil in a wok or large saucepan over medium-high heat. Once melted, lower heat slightly and add onion, shallot, and mushrooms. Cook, stirring occasionally, until slightly browned. Add balsamic vinegar and stir to coat well. Continue to cook until vinegar is evaporated, scraping the sides and bottom of the pan to pick up the browned bits. 
  4. Remove squash from the oven and let cool for about 20 minutes (you can try to scoop it out immediately, but it'll be very hot!). Scoop out the squash flesh and place it in the prepared casserole dish. Stir in the caramelized vegetable mix and salsa; mix well. Add whisked egg mix and mix until eggs are fully incorporated. 
  5. Cook uncovered for 60 minutes or until the top is crusty and browned around the edges. Cool for 10-15 minutes before serving.