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 %

Homemade Instant Kahlua

 

 

Ingredients
1 c. raw sugar
1 c. water
1/2 c. instant espresso powder
1/4 c. pure vanilla extract
1 c. cheap vodka

Directions
Mix sugar, water, and espresso in a pan.  Bring to a low boil and reduce by half, about ten minutes, stirring occasionally.  Let cool.  Mix in vanilla and vodka.  Stir.  Makes 2 1/4 c.  Store in a 2 c. jar, maybe in the refrigerator as this has much less sugar than most of the recipes I found.  Drink the remainder.

Nutrition Facts

Zucchini Bacon Onion Frittata

Adapted from Zucchini-Onion Frittata

Ingredients
olive oil pan spray
1/2 T. ea. extra-virgin olive oil and salted butter
1/2 medium zucchini, finely diced, ~1.5c.
1/4 sweet yellow onion, finely diced, ~0.5c.
3 strips lean uncured bacon, finely chopped
4 large eggs
8 egg whites
1/4 c. 2% milk
ground chipotle pepper, black pepper, paprika, to taste
1/4 c. shredded fresh basil
1/2 c. shredded asiago, romano, or parmesan cheese

Directions
Preheat oven to 350˚F.  Saute zucchini, onion, and bacon in the butter and oil in a cast iron skillet.  Whisk eggs, egg whites, milk, and seasonings in a quart bowl.  Mix in the grated cheese and basil.  Let the vegetables cool.  Coat 12 standard-size muffin cups with cooking spray.  Divide filling and evenly among muffin cups.  Divide the egg mixture evenly.  Bake for 18 minutes until set.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 286
% Daily Value *
Total Fat 14 g	22 %
Saturated Fat 6 g	29 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 207 mg	69 %
Sodium 532 mg	22 %
Potassium 183 mg	5 %
Total Carbohydrate 5 g	2 %
Dietary Fiber 1 g	2 %
Sugars 4 g
Protein 21 g	42 %
Vitamin A	14 %
Vitamin C	3 %
Calcium	6 %
Iron	7 %

Bell Pepper and Potato Frittata

Adapted from Bell Pepper and Potato Frittata

Ingredients
olive oil pan spray
1/2 T. ea. extra-virgin olive oil and salted butter
1 large red bell pepper, finely diced, ~1 c.
1/4 sweet yellow onion, finely diced
5 small yellow potatoes, finely diced, ~1c.
4 large eggs
8 egg whites
1/4 c. 2% milk
ground chipotle pepper, to taste
1/2 t. Penzey's Paris seasoning blend or Litehouse Salad or Poultry Herb blend
1/2 c. shredded pepperjack cheese

Directions
Preheat oven to 350˚F.  Saute bell pepper, potato, and onion in the butter and oil in a cast iron skillet.  Whisk eggs, egg whites, milk, and seasonings in a quart bowl.  Mix in the grated cheese.  Let the vegetables cool.  Spray a 9"x9" glass baking dish with olive oil.  Spread the vegetables evenly in the dish.  Pour in the egg mixture evenly.  Bake for 25 minutes until set.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 288
% Daily Value *
Total Fat 11 g	18 %
Saturated Fat 4 g	22 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 200 mg	67 %
Sodium 644 mg	27 %
Potassium 128 mg	4 %
Total Carbohydrate 14 g	5 %
Dietary Fiber 1 g	4 %
Sugars 3 g
Protein 18 g	37 %
Vitamin A	32 %
Vitamin C	90 %
Calcium	15 %
Iron	10 %

Cinnamon Roll Monkey Bread

Adapted from The Ultimate Healthy Monkey Bread

Ingredients
Dough
1.5 c. warm nonfat milk (100-110°F)
1/2 T. unsalted butter, melted
3 T. raw sugar
1/2 t. salt
4.5 t. (14g or two ¼-oz packages) dry yeast
3.5 c. heritage-grain AP white whole wheat flour

Coating
1/2 c. warm nonfat milk (100-110°F)
1 T. unsalted butter, melted
7/8 c. brown sugar
1.5 T. ground cinnamon

Directions
To prepare the dough, stir together the milk, butter, sugar, and salt in a large bowl. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in the flour. If the dough is still wet, continue stirring in flour 2 T. at a time until the dough begins to pull away from the sides of the bowl.  Knead, using a stand mixer, until the dough springs back most of the way when you gently press your index finger into it. Shape the dough into a ball, and let the dough rest while preparing the filling.

Coat a 12-cup bundt pan with neutral oil, such as sunflower seed oil. To prepare the coating, whisk together the milk and butter in a small bowl. Stir together the sugar and cinnamon in a separate small bowl.

Using a sharp serrated knife, cut the dough into 16 pieces (cut in half, then half again, then half again, then half one more time). Roll each piece into a short rope, and cut each rope into at least 5 pieces. (Re-flour your hands and work surface if the dough is too sticky!) This should yield 80+ small pieces of dough.

Working with one small piece of dough at a time, dip it into the bowl with warm milk and butter with one hand. Let the excess drip off; then roll it around in the bowl of cinnamon and sugar with your other hand. Place into the prepared bundt pan. Repeat with the remaining small pieces of dough, layering them evenly into the bundt pan.

Lay a clean, dry towel over the top of the bundt pan, and place it in a warm draft-free place to let the dough rise for 30-45 minutes, or until it has doubled in size or fills ¾ of the bundt pan.

Preheat the oven to 350°F. Bake for 22-25 minutes or until the sides of the dough pieces on top feel firm to the touch. Cool for 5-10 minutes before inverting onto a serving plate.


Nutrition Facts

Servings 16.0
Amount Per Serving
calories 149
% Daily Value *
Total Fat 2 g	2 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg	1 %
Sodium 20 mg	1 %
Potassium 62 mg	2 %
Total Carbohydrate 28 g	9 %
Dietary Fiber 3 g	12 %
Sugars 11 g
Protein 5 g	9 %
Vitamin A	2 %
Vitamin C	0 %
Calcium	7 %
Iron	8 %

Pear Clafoutis (Flaugnarde)

Adapted from Cooking Light's Comice Pear Clafoutis

Ingredients
Salted butter for the dish
2 firm-ripe Comice pears (1 lb. total), peeled, cored, and sliced lengthwise about 1/3 in. thick
1 c. whole milk

2 large eggs

4 egg whites, or 1/3 c.
1/4 c. sugar

1 1/2 t. vanilla extract
1 t. orange zest or 1/6 t. orange extract
1/8 t. nutmeg, preferably freshly grated
1/4 t. kosher salt
1/4 c. flour
1/4 c. whey protein powder
Powdered sugar, optional for garnish

Directions
Preheat oven to 350°. Butter a shallow 3-qt. glass baking dish (9"x9") and arrange pears in an attractive pattern over the bottom. (Fruit will rise to the top as batter is poured in.)

Put milk, eggs, granulated sugar, vanilla, orange zest or extract, nutmeg, salt, and flour (in this order) in a blender and whirl until very smooth and frothy, 1 minute. Pour batter over pears.

Bake until clafoutis is well browned and a little puffed, about 50 minutes.

Let clafoutis cool on a rack about 15 minutes. Serve warm, sprinkled with powdered sugar.

Nutrition Facts

Servings 4.0
Amount Per Serving     1/4 dish
calories 227
% Daily Value *
Total Fat 5 g	7 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 100 mg	33 %
Sodium 305 mg	13 %
Potassium 218 mg	6 %
Total Carbohydrate 26 g	9 %
Dietary Fiber 2 g	7 %
Sugars 22 g
Protein 14 g	28 %
Vitamin A	4 %
Vitamin C	5 %
Calcium	12 %
Iron	3 %

Blueberry-Lemon Ricotta Pound Cake

Adapted from Eating Well's Blueberry-Lemon Ricotta Pound Cake

Ingredients
Cake
3/4 c. granulated sugar
5 T. unsalted butter, at room temperature
3 large eggs, at room temperature (see Tip)
1/4 c. part-skim ricotta cheese
2 T. lemon zest, or 1.5 t. powdered lemon zest
2 T. lemon juice
1 t. vanilla extract
1.5 c. unbleached heritage-grain flour
2 t. baking powder
1/2 t. salt
2 c. fresh blueberries
Additional flour for dusting the berries

Icing
2 T. packed confectioners’ sugar
1.5 t. lemon juice
1/8 t. lemon extract
1/8 t. powdered lemon zest

Directions
Preheat oven to 325°F.

Butter a 9-by-5" glass loaf pan and line the bottom with parchment paper.

Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.

Beat in eggs, one at a time, until fully incorporated.

Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 T. lemon juice, and vanilla until just combined.

Sift flour, baking soda, and salt together on top. With the mixer on low speed, beat until almost combined.

Toss the blueberries with enough flour to coat and gently fold into the batter.  (This should minimize extra wetness and the tendency to make the cake blue.)

Transfer to the prepared pan. Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.  (1:50 with foil covering the browned tops for the last 50 minutes, probably because I didn't flour the blueberries, and I used frozen.)

Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.

In a small bowl, add sifted confectioners' sugar and zest, then whisk in lemon juice and extract until smooth. Brush the glaze on the cake.

Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.

Room-temperature eggs make cakes fluffier. Here's a quick trick—place them (in the shell) in a bowl of lukewarm water for about 5 minutes.

• Needs more lemon in the cake!  Try this recipe next time.

Nutrition Facts