Apple Pie Scones

Adapted from Eating Well's Classic Scones Master Recipe and Budget Bytes' Apple Pie Scones

Ingredients
1 large egg
1/4 c. unsweetened apple sauce
1 t. lemon juice
1/4 c. sugar
1 medium apple, shredded, ~3/4 c.
2 c. unbleached heritage grain AP flour (plus a small amount for dusting)
1/2 t. salt
4 t. baking powder
1 t. cinnamon
1/2 t. ground ginger
5 T. cold butter, cut into 1/4" cubes

1/2 c. powdered sugar
1/2 t. cinnamon
2 t. apple cider

Directions
Preheat the oven to 400 degrees. Wash the apple, cut it into quarters, then cut off the core from each piece. Use a box grater or large holed cheese grater to shred the apple.
In a medium bowl, whisk together the egg, apple sauce, lemon juice, sugar, and shredded apple.
In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, and ginger. Once combined, add the butter and work it into the flour until it resembles coarse, damp sand.
Finally, pour the bowl containing the apple egg mixture into the large bowl with the flour and butter. Stir just until a dough forms and no more dry flour remains on the bottom of the bowl.
Turn the dough out onto a lightly floured surface and shape into a 6-8 inch wide, 1.5 inch thick disc (sprinkle more flour on your hands and on the surface of the dough if needed. The dough may be slightly sticky). Cut the disc into eight wedges.
Line a baking sheet with parchment paper and place the cut scones on top. Bake the scones for 18-20 minutes in the fully preheated oven, or until they are just slightly golden brown on top. Allow the scones to cool completely.
To make the glaze, stir together the powdered sugar, cinnamon, and water until a thick paste forms. Once the scones are fully cooled, drizzle the glaze over top.

Nutrition Facts

Servings 16.0
Amount Per Serving
calories 124
% Daily Value *
Total Fat 4 g	6 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg	7 %
Sodium 1263 mg	53 %
Potassium 28 mg	1 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 1 g	4 %
Sugars 8 g
Protein 2 g	5 %
Vitamin A	3 %
Vitamin C	5 %
Calcium	2 %
Iron	5 %

Glazed Lemon Poppyseed Scones

Adapted from Eating Well's Lemon-Poppy Seed Scones

Ingredients

2 3/4 c. unbleached heritage grain all-purpose flour
4 t. baking powder
1/4 c. sugar
1/2 teaspoon salt
5 T. cold unsalted butter, cut into 1/4-inch cubes
2 T. lemon zest or 1 1/2 t. powdered lemon zest
2 T. poppy seeds

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

1/4 c. sifted powdered sugar
1 T. lemon juice
1/8 t. lemon 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 lemon zest and poppy seeds. Whisk buttermilk (lemon juice plus milk), lemon extract, 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, lemon extract, and lemon juice 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 12.0
Amount Per Serving
calories 188
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 29 mg	10 %
Sodium 1690 mg	70 %
Potassium 25 mg	1 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 1 g	2 %
Sugars 7 g
Protein 4 g	8 %
Vitamin A	4 %
Vitamin C	9 %
Calcium	6 %
Iron	7 %

Apple, Beet, and Blue Cheese Salad

Adapted from Apple-and-Beet Salad

Ingredients
1 medium Cripps Pink apple, cored and finely chopped
1/2 medium pickled beet, finely diced
1/16 large sweet onion, minced
1/2 c. toasted pecans, chopped
2 oz. Roquefort or other strong blue cheese, finely crumbled
1/4 c. plain 2% Greek yogurt
salt and pepper, to taste
4 c. mixed baby salad greens

Directions
Mix everything but the greens, and serve on a bed of greens.

Nutrition Facts

Servings 2.0
Amount Per Serving
calories 234
% Daily Value *
Total Fat 15 g	23 %
Saturated Fat 7 g	35 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 33 mg	11 %
Sodium 641 mg	27 %
Potassium 86 mg	2 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 3 g	12 %
Sugars 9 g
Protein 9 g	19 %
Vitamin A	91 %
Vitamin C	38 %
Calcium	23 %
Iron	14 %

Quick Chicken Burrito Bowls

Ingredients
1 c. Lundberg wild and brown rice blend
2 c. water
1/2 T. butter
1 12 oz. can Trader Joe's chunk white chicken, drained, or 3/4 lb. cooked diced or shredded chicken meat
1 can pinto beans, rinsed and drained
1 12 oz. bag frozen petite corn
1-2 t. Trader Joe's Allium Salt blend
1-2 t. chipotle powder
3 oz. shredded vintage extra-sharp cheddar cheese
6-9 c. mixed salad greens
1.5 c. 2% Greek yogurt
1.5 medium avocados

Directions
Rinse the rice until the water runs clear.  Add the water and butter to a medium size pot.  Bring to a low boil and add the rice.  Stir to combine, then place the lid on the pot and cook according to package directions.  Remove the lid and fluff the rice with a fork.

Stir in the chicken, beans, corn, and spices.  Layer in a bowl on top of the greens and top with cheese, yogurt, and avocado.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 436
% Daily Value *
Total Fat 14 g	22 %
Saturated Fat 6 g	29 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 40 mg	13 %
Sodium 519 mg	22 %
Potassium 350 mg	10 %
Total Carbohydrate 50 g	17 %
Dietary Fiber 9 g	37 %
Sugars 6 g
Protein 28 g	57 %
Vitamin A	105 %
Vitamin C	34 %
Calcium	27 %
Iron	19 %

Rosemary Lemon Pepper Chicken and Vegetables Sheet Pan Dinner

Adapted from Chicken Broccoli and Sweet Potato Sheet Pan Dinner

Ingredients
20 oz sweet potatoes peeled and diced into 1/2" cubes (2 medium, about 3 c.)
2 T. olive oil , divided
1 1/2 lbs boneless skinless chicken breasts , diced into pieces (about 1/2", keep them close to the same size so they all cook even)
4 c. small cauliflower florets
1/2 of a large sweet onion , diced into chunks
4 cloves garlic, minced
sprinkle each dried thyme, cracked black pepper, crushed red chili flakes, powdered lemon peel, and salt
1/2 T. minced fresh rosemary

Directions

Preheat oven to 400˚F.  Place sweet potatoes in a large bowl and toss with 1 T. olive oil.  Spread into an even layer on two rimmed 15" by 10" baking sheets and roast in preheated oven for 5-10 minutes (meanwhile chop and prep remaining ingredients).

Mix the remaining ingredients in a bowl and toss with the remaining 1 T. olive oil.  Remove sweet potatoes from oven, add the mixture on top of the sweet potatoes.  Return to oven and roast 16 - 20 minutes longer, tossing once and switching the pans halfway through, until chicken pulls apart easily and is no longer pink. 

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 292
% Daily Value *
Total Fat 12 g	18 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 83 mg	28 %
Sodium 380 mg	16 %
Potassium 426 mg	12 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 3 g	13 %
Sugars 5 g
Protein 35 g	69 %
Vitamin A	150 %
Vitamin C	23 %
Calcium	5 %
Iron	9 %

Arroz con Pavo (Saffron Rice with Turkey)

Adapted from Rachael Ray's Arroz con Pavo (Saffron Rice with Turkey)

Ingredients
4 c. water
4 t. chicken bullion paste
Generous pinch saffron
1 T. extra-virgin olive oil
1 T. butter
1 c. gemelli, or other smaller shaped pasta
1 sweet onion, finely chopped
2 large carrots, grated or finely chopped
3 or 4 cloves garlic, finely chopped
Salt and pepper
1 c. arborio rice
1 bay leaf
1 dash ground Saigon cinnamon
sprinkle chipotle powder
2 T. chopped fresh thyme
1/2 c. fruity dry white wine
1/2 lemon, juiced, plus 1 tsp. lemon zest
3/4 - 1 lb. chopped cooked turkey
Chopped parsley or cilantro, for garnish

Directions
In a large saucepan, heat water, bullion paste, and saffron to boiling. Keep warm. In a pot with a tight-fitting lid, heat the oil and butter. Stir in the onion, carrot, and garlic; season with salt and pepper. Cover the pot and cook the vegetables until softened, 2 to 3 minutes. Stir in the rice, bay leaf, cinnamon stick, thyme, chipotle, and lemon zest for 1 minute. Deglaze pot with wine. In the saffron stock, cook the pasta for half the time stated on the package. Return the pasta to the pot.

Stir in the saffron stock and pasta and bring to a boil. Stir in the turkey and cook until the rice and pasta are cooked through, 6 to 7 minutes. Discard bay leaf. Stir in the lemon juice and top with the parsley (or cilantro).

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 278
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 30 mg	10 %
Sodium 568 mg	24 %
Potassium 152 mg	4 %
Total Carbohydrate 40 g	13 %
Dietary Fiber 2 g	8 %
Sugars 5 g
Protein 12 g	24 %
Vitamin A	72 %
Vitamin C	14 %
Calcium	3 %
Iron	16 %

Sea-salted Dark Chocolate Pecan Toffee

Ingredients
1 c. chopped pecans, or other nuts
1/2 c. chopped 72% dark chocolate, ~3 oz.
1/4 c. raw sugar
1/4 c. butter
1 t. vanilla extract
pinch of salt
sprinkle of sea salt, to taste
enough butter or sunflower seed oil to grease the foil

Directions
Line 9 x 9" glass baking dish with foil and rub with butter or sunflower seed oil.  Sprinkle nuts in the pan and set aside.

In a small saucepan over medium-low heat, melt butter, sugar, vanilla, and salt.  Bring to a boil and lest bubble for 6 minutes, stirring occasionally, until caramel is a deep golden-brown, or a peanut butter color.

Pour caramel over nuts and quickly stir nuts and caramel together, spreading out to an even layer with a silicone spatula.  Sprinkle chopped chocolate on top, and place dish under a broiler on high for 1-2 minutes, or until chocolate is melted.  (Watch it closely!)

Spread melted chocolate evenly over toffee with the same spatula.  Let harden for three hours on the counter.  Cut into 64 1" squares and store in an airtight container.

Nutrition Facts

Servings 64.0
Amount Per Serving
calories 29
% Daily Value *
Total Fat 2 g	4 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 2 mg	1 %
Sodium 14 mg	1 %
Potassium 7 mg	0 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	0 %
Sugars 1 g
Protein 0 g	1 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	0 %
Iron	0 %

Stracciatella, Italian Egg-Drop Soup

Adapted from Eating Well's Italian Egg-Drop Soup

Ingredients
7.5 c. water
0.5 c. dry white wine
6 t. chicken bullion paste
2 c. water
1 1/3 c. medium pasta shells or other small pasta (4 ounces)
1/2 15-ounce can chickpeas, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg

3 c. chopped arugula or other greens, any tough stems removed
4 large eggs, lightly beaten
8 egg whites
2 T. lemon juice
6 T. freshly grated Parmesan cheese
Freshly ground pepper, to taste
Sprinkle ghost chili flakes, to taste

Directions 
Combine wine, water, bullion, pasta, chickpeas, scallion whites, and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes. 

Stir in greens and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 273
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 128 mg	43 %
Sodium 1135 mg	47 %
Potassium 191 mg	5 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 3 g	10 %
Sugars 3 g
Protein 26 g	52 %
Vitamin A	12 %
Vitamin C	4 %
Calcium	12 %
Iron	10 %

Make-Ahead Breakfast Bowls

Adapted from Make-Ahead Breakfast Bowls (Freezer-Friendly)

Ingredients
2 lbs. yukon gold potatoes, chopped into 1/2" cubes
2 red, orange, or yellow bell peppers, seeded, 1/2" dice
1 sweet onion, slivered and chopped in half
4 cloves garlic, minced
1.5 T. extra virgin olive oil
1/2 T. salt
1 t. paprika, to taste
1/2 t. chipotle powder, to taste
cracked black pepper
6 eggs
12 egg whites
3 oz. vintage extra-sharp cheddar cheese, grated
3 green onions, chopped
Toppings: avocado, tortilla chips, salsa

Directions
Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 25 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.

To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 343
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 5 g	26 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 200 mg	67 %
Sodium 749 mg	31 %
Potassium 1016 mg	29 %
Total Carbohydrate 36 g	12 %
Dietary Fiber 4 g	16 %
Sugars 9 g
Protein 20 g	39 %
Vitamin A	49 %
Vitamin C	124 %
Calcium	17 %
Iron	8 %

Spicy-Sweet Roasted Squash Seeds

 
Adapted from How to Roast Squash and Pumpkin Seeds

Ingredients
Seeds from a squash -- I used four Delicata, and had about two cups of seeds
Honey, to taste -- I used about 2 t. local wild honey
1/4 t. salt
1/4 t. paprika
1/16 t. Saigon cinnamon
1/16 t. chipotle powder

Directions
Rinse and clean seeds of any remaining pulp.  The method in the link looks easier and faster -- I'll try that next time.

Spread the seeds on a baking pan or parchment-lined pan.  The parchment will help absorb some water without the seeds sticking to it later.  (Some recipes suggest drying the seeds on paper towel, but I think they stick more.  Stir a few times, every few hours, and you can leave them overnight, or put them in a warm (100˚F) oven for an hour or two, stirring occasionally until dry.

Once dry, put the seeds in a small mixing bowl and drizzle on the honey.  Using a metal spoon, stir the seeds until they're evenly coated.  Sprinkle with seasonings and stir again until evenly coated.  (The link offers more flavor combinations.)

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 77
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 74 mg	3 %
Potassium 3 mg	0 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 3 g	12 %
Sugars 1 g
Protein 3 g	6 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	1 %
Iron	3 %