Orange Chocolate Scones

Adapted from Eating Well's Chocolate-Cherry Scones

Ingredients

2 3/4 c. unbleached heritage grain all-purpose flour
4 t. baking powder
1/4 c. sugar
1/2 teaspoon salt
1 t. espresso powder
1/4 t. cinnamon
1/8 t. cayenne
5 T. cold unsalted butter, cut into 1/4-inch cubes
4 oz. chopped 72% dark chocolate or 2/3 c. chips

2 T. lemon juice
enough skim milk to make 3/4 c. (to make buttermilk)
1/4 c. whole milk
1/4 t. orange extract
1/2 t. vanilla
1 large egg

1/4 c. sifted powdered sugar
2 T. orange juice concentrate
1/8 t. orange extract

Directions
Preheat oven to 400°F. Butter a large baking sheet or line it with parchment paper. Sift flour, baking powder, sugar, and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chocolate. Whisk buttermilk (lemon juice plus milk), orange and vanilla extracts, and egg in a medium bowl; stir into the dry ingredients until just combined. Using the pastry blender, a sturdy wooden spoon, or your hands, work in the bowl and knead three to five times, or until the dough just comes together. On a flour-dusted surface, divide in half and pat each piece into a 8-inch circle. Cut each circle into 8 wedges and transfer to the prepared baking sheet. Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.

Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

To make the glaze, whisk the powdered sugar, thawed orange juice concentrate, and orange extract in a small bowl until smooth. Adjust consistency with a little more sugar or liquid as desired. Drizzle over warm scones with a fork or spread with a pastry brush.

Nutrition Facts

Servings 16.0
Amount Per Serving
calories 276
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 9 g	43 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 42 mg	14 %
Sodium 157 mg	7 %
Potassium 18 mg	1 %
Total Carbohydrate 30 g	10 %
Dietary Fiber 2 g	7 %
Sugars 13 g
Protein 8 g	15 %
Vitamin A	13 %
Vitamin C	4 %
Calcium	16 %
Iron	8 %

Salsa Chicken Bowls

Adapted from BudgetByte's Salsa Chicken Meal Prep Bowls

Ingredients
1 c. brown rice
1/2 T. butter
2 c. water

2 large boneless, skinless chicken breasts
12 oz. Habenero salsa
1 c. water + 1 t. chicken bullion paste or 1 c. vegetable broth

2 bell peppers: 1 red, 1 orange
1 small sweet onion, slivered
1/2 T. sunflower seed oil
pinch salt

2 green onions, sliced
1/4 c. minced cilantro
1 c. plain 2% Greek yogurt

Directions
Preheat the oven to 425ºF.

Add the water and butter to a medium size pot.  Rinse the rice until the water runs clear.  Bring to a boil and add the rice.  Place the lid on the pot. lower the heat and cook according to package directions, about 30 minutes.  Remove the lid and fluff the rice with a fork.


While the rice is cooking, begin the chicken. Add the chicken breasts to a medium sauce pot along with the salsa, broth or water and bullion.  Stir to coat chicken.

Place a lid on the pot and bring it to a boil over high heat. Once the liquid starts boiling, turn the heat down to low and let the chicken simmer over low for 25 minutes. Make sure it's simmering the whole time, adjusting the heat slightly if needed.

While the rice and chicken are cooking, prepare the bell peppers. Slice the bell peppers into 1/2-wide strips. Place them on a baking sheet and drizzle with cooking oil. Toss the peppers to coat them in oil, then sprinkle with a pinch of salt.

Roast the peppers in the preheated oven for 20-25 minutes, or until they are browned on the edges, stirring once half way through.

After the chicken has simmered for 30 minutes, remove it from the salsa mixture and use two forks to shred the meat. Return the shredded chicken to the pot of salsa and stir to combine.

Once the rice has rested, the chicken has been shredded, and the peppers have finished roasting, it's time to build the bowls.

Add about 3/4 c. rice to each container, followed by 1/4 of the roasted peppers, and 1/4 of the shredded chicken. Spoon the salsa mixture from the pot over the shredded chicken in the containers. This will act as a sauce to help moisten the entire dish. Top with green onions, cilantro, and 1/4 c. Greek yogurt.  Serve immediately or refrigerate for up to 4 days.  (You may want to store the yogurt separately if reheating the dish later.)

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 396
% Daily Value *
Total Fat 10 g	15 %
Saturated Fat 3 g	17 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 155 mg	52 %
Sodium 671 mg	28 %
Potassium 850 mg	24 %
Total Carbohydrate 30 g	10 %
Dietary Fiber 3 g	11 %
Sugars 7 g
Protein 52 g	104 %
Vitamin A	41 %
Vitamin C	184 %
Calcium	11 %
Iron	7 %

Viking Soup

Adapted from Viking Soup

Ingredients

2 c water
1 c white wine
1 c vegetable (or chicken) stock
1 yellow onion
3 celery stalks
2 cloves garlic
1 T olive oil
small fennel bulb
½ fresh lemon
1 bay leaf
8 peppercorns
1 tsp. salt
1 seafood combo pack (clams, cod, prawns and scallops)
2 tsp. butter
crusty bread for dipping


Directions
To be updated...

First, we're going to make up a batch of Court Bouillon to serve as our soup base. In a medium pot, add the water, wine, ½ of the yellow onion (chopped), 2 of the stalks of celery (chopped), 2 fennel stalks (chopped), the peppercorns, the ½ lemon (squeezed and then tossed in) the bay leaf and ½ tsp. salt. Let this come to a boil and then simmer for about 15 minutes, swirling every once in a while to combine.

When the bouillon is done, strain the veggie chunks out and reserve the liquid for your soup base. In the bottom of a stock pot, add the olive oil, about 3 T of minced onion, about 3 T of minced fennel bulb, about 3 T of minced celery and the garlic. Sauté over medium heat until softened, about 3 minutes.
Pour the bouillon into the pot and add another cup of liquid. (Vegetable stock/broth is preferred, but you can use chicken stock or water in a pinch.) Add ½ tsp. salt and bring it to a simmer. Now add the clams and let them cook for about 3 minutes (they should be starting to open at 3 minutes) and then add the remainder of the fish - cod, scallops and prawns.
Fold to combine and simmer (a very low boil, if at all) for about 4 minutes or until the prawns are cooked through. Ladle into soup bowls and if you want to get fancy you can add a heaping teaspoon of butter in the middle of each dish. Let the butter melt into the soup, and serve with hunks of crusty bread and a chilled glass of white wine (or ale, if you're feeling your inner Viking!) and... enjoy!

Nutrition Facts

DIY "Orange Vitamin Water Zero" a.k.a., Stevia-Sweetened Orangeade, Plain or Sparkling

Adapted from Homemade Sports Drink

Ingredients
1/2 T. stevia powder
1/2 T. lemon juice
2 T. orange juice concentrate
1/16 t. salt
4 oz. ice cubes
12 oz. cold water or seltzer

Directions
Add first four ingredients and stir vigorously to dissolve the OJ.  Add ice and water.  Stir.  Enjoy!

Concentrated Option
Add 1/4 c. stevia powder, 1/4 c. lemon juice, 1/4 t. salt, and 1 c. orange juice concentrate with enough cold water to fill a pint jar.  Mix 1:8 concentrate:water in a glass to drink.  Enjoy!

Nutrition Facts

Servings 1.0                 1 pint
Amount Per Serving
calories 15
% Daily Value *
Total Fat 0 g	0 %
Saturated Fat 0 g	0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 9 mg	0 %
Potassium 67 mg	2 %
Total Carbohydrate 4 g	1 %
Dietary Fiber 5 g	22 %
Sugars 0 g
Protein 0 g	1 %
Vitamin A	0 %
Vitamin C	22 %
Calcium	0 %
Iron	0 %