DELICIOUS Oat Scone Recipe

Hi all! I know that it has been a while since we have posted. I just recently made these scones again and forgot how easy they are and how GREAT it is to have these in the freezer and be able to just pop them in the oven. Enjoy!!

Oat Scones
Mix the following together in Kitchen Aid mixer, using “paddle” attachment.
2 cups Whole-wheat flour
1 ¼ cups White (unbleached) flour
1 teaspoon Baking Powder
3/4 cup granulated sugar
2 ½ cups dry Oatmeal
1 cup dried Cherries or Blueberries (I use Costco “Crasins”)

Make certain the plastic shield is in place on your K.A. mixer.
Remove Unsalted Butter from frig and slice into thin pieces.
Gradually add:10 oz. Cold Unsalted Butter

When it’s well mixed and looks like moist meal,
Add:2/3 cup cold Buttermilk.

As it’s mixing, it will gradually come away from sides of the bowl & the motor will slow down. (It should be well mixed by this time)

Place a long narrow piece of parchment-paper on the counter, scraping dough on it to make a Log shape rectangle of aprx. 16” long X 3 ½” tall X 1 ½” high.
Take a sharp knife and gently “score” the top so that you have aprx. 13 triangle pieces (larger or smaller, depending on the size YOU want).

Slip a cookie sheet under the paper (with the dough) and place in freezer for 15 to 20 minutes (any longer and you will have a very difficult time cutting it). After this time, the dough will be slightly firm. Remove it to a cutting board and cut completely through with a smooth, sharp Chef’s knife (where formerly scored).

Take each piece, firming up any loose edges and place the scones into a gallon-size Ziploc bag. Place sealed bag in freezer, at least overnight. (Can be frozen for at least a month or longer).

When ready to bake: Preheat oven to 350 degrees. Place frozen scones* on cookie sheet (I prefer Air-bake type pans, so they don’t get over-baked on bottom).
Bake 30 minutes (depending on oven) until only slightly browned on edges.

*I’ve never done this but just before baking, you can brush scones with heavy cream and add sanding sugar or possibly sliced almonds on top.

Roast Pork & Pears with Mustard/Honey Glaze

1 1/2 tsp. Kosher salt
1 1/2 tsp. paprika
1 tsp. sugar
1/2 tsp. each of pepper & nutmeg
2 pork tenderloins, about 1 lb. each
1 Tbs. olive oil
3 ripe bosc pears, cut into wedges & sprinkled with 1 Tbs. sugar
2 tsp. lemon juice
1/4 c. Dijon mustard
1/4 c. honey

1. Mix first 5 ingredients and rub all over pork; Mix pears with sugar & lemon juice; Pour oil into 9X13 pan, preheat in oven for 5 min. @ 375 degrees and then add pork & pears; Roast 25 min.
2. Stir together mustard, honey, & 1 tsp. additional paprika; Use 1/2 for basting and 1/2 for serving
3. After 25 min., baste roast & cook additional 5 min. or until cooked through but still juicy
4. Let stand for 5 min., then slice & serve with honey mustard mixture

5. substitute apples for pears or mix the fruit...Yum

Makes 6 servings

Cobb Salad with Green Goddess Dressing

Another recipe from my magazine clipping stack.  Ben and I love cobb salads, this green goddess dressing is a great way to change things up on an old favorite.  The dressing also makes a great dip for vegi's at a party!  This recipe is from Cooking Light so there is no bacon in it, but it can be added if you desire.

Ingredients:

Serves 4

• 
  
• DRESSING:
  
• 1/2  cup  plain fat-free yogurt
  
• 1/4  cup  reduced-fat mayonnaise
  
• 2  tablespoons chopped fresh flat-leaf parsley (I used my dry parsley and it turned out just fine.)
  
• 3  tablespoons  chopped green onions
  
• 1  tablespoon  chopped fresh chives
  
• 
  
• S&P
  
• 2  garlic cloves, minced
  
• 
  SALAD:
• 1 head of romaine lettuce, chopped
  
• 2 chicken breast cooked and cut into small chunks.  I cooked mine in a frying pan with a little EVOO and S&P.
  
• 2  tomatoes, cut into wedges
  
• 2  hard-cooked large eggs, each cut into 4 wedges
  
• 1 avocado peeled and diced
  
• 1/4  cup crumbled blue cheese (We don't put blue cheese in our cobb salad, it's too stinky.  :)
  

Directions:

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.
To prepare salad, place lettuce on each of 4 plates. Arrange a handful of chicken, 4 tomato wedges, 2 egg wedges, avocado, and cheese over each serving. Top with dressing.

Garden Style Lasagna

photo from Cooking Light

This lasagna is so delicious!!!! I can't emphasize how good it was! I found the recipe in Cooking Light magazine, I've been getting this magazine for years but have never tried any recipes. I was a little hesitant at first because I've had the occasional vegi lasagna that has an over powering spinach taste or that just tastes bland, but this met and exceeded my every expectation. I did make a few changes to the recipe, for example it called for cottage cheese for the filling but I used ricotta cheese. I'm sure cottage cheese would've been "lighter" but I wanted to go with the more traditional lasagna filling.

This recipe does have a lot of steps and did take some time, but the end result is worth all the hard work you'll put into it. One tip, prep all your vegetables before you start cooking. It will allow for a much smoother cooking process!

Ingredients:

Serves 8

• 1 chopped onion
  
• 5 garlic cloves, minced
  
• EVOO
  
• 1 chopped zucchini
  
• 1 chopped yellow squash
  
• 3 thinly sliced carrot
  
• 1 bunch of broccoli chopped
• 1/4 cup all-purpose flour
  
• 2 cups low-fat milk
  
• 1 cup grated Parmesan cheese, divided
  
• Dash of nutmeg (optional)
  
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
  
• 1 1/2 cups ricotta cheese
  
• 2 cups preshredded part-skim mozzarella cheese, divided
  
• 12 no-boil lasagna noodles, divided
• S&P
  

Directions:

1. Preheat oven to 375°.
2. Heat a large skillet over medium-high heat. Coat pan with 1 tablespoons of EVOO. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
3. Heat 1 teaspoon oil in the same pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
4. Heat 1 teaspoon oil in the same pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with salt; toss well to combine.
5. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, S&P, and nutmeg; stir until smooth. Stir in spinach.
6. Combine ricotta cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of ricotta cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
7. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Delightfully Spiced Carrots

These carrots are so yummy and easy! I served them with chicken tenders dipped in thai peanut sauce and roasted cauliflower. The whole dinner took me about 15min!!-and was packed with flavor.
8 carrots cut into 1/4in. diagonal slices
1 tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. minced garlic
1/4 tsp. salt.

Heat skillet over med heat- add olive oil, cumin, and cinnamon; cook for 30sec.
Add carrots and garlic; turn with tongs to coat with spices.
Add salt and cover; cook for 5-8min or until tender.