Oatmeal Dried Cranberry Scones

These are a bit like an oversized homey oatmeal cookie - but not so sweet. Addictive and delicious and easy to make.

One jelly-roll pan or cookie sheet lined with parchment or foil.

1.5 cups bleached all-purpose flour

1.5 cups rolled oats (not quick oats, but in a pinch, I suppose you can use them)

1/3 cup granulated or light brown sugar (I prefer light brown)

1 T baking powder

1 t table salt

8 T cold unsalted butter, cut into 12 pieces

1.5 cups dried cranberries

1 c milk OR buttermilk OR plain yogurt (if using buttermilk or yogurt, add 1/2 tsp baking soda)

1 T sugar mixed with 1/4 tsp cinnamon

1 . Set rack at the middle level of the oven and preheat to 450.

2. Combine dry ingredients in a food processor fitted with the blade attachment. Pulse 5 times at 1 second intervals.

3. Add butter pieces, pulse 12 times or until the mixture resembles fine meal.

4. Add dried cranberries and milk and pulse 3 or 4 times until a soft dough is formed.

5. Flour the work surface generously, turn the dough out onto it and fold it over on itself 3 or 4 times, until it is less sticky. Flour your hands...this is a little messy.

6. Divide the dough into 3 equal parts and press each into a 5 inch disk. Using a floured knife or bench scraper, quarter each disk into wedges.

7. Arrange scones on prepared pan. Brush tops with milk and sprinkle with cinnamon sugar.

8. Bake 12-15 minutes.

Eat em up, YUM.

Amazing Granola

This is the best granola I've ever had and it is easy and healthy. It is from Epicuious.

3 cups rolled oats (NOT quick oats)

1/2 cup flax meal (I grind flax seeds in a coffee grinder, but you can buy meal at the store)

1 cup walnut halves, coarsely chopped

2 egg whites

1/2 - 3/4 cup dark brown sugar

4 T Walnut Oil, divided

1/2 tsp kosher salt

1 cup sliced dried dates

1/4 cup honey

Preheat oven to 350. Spread 2 T Walnut Oil on a large baking sheet.

Mix oats, flax meal and walnuts in a large bowl. Mix egg whites, brown sugar, salt and 2 T Walnut Oil in a small bowl. Pour the mixture over the oats and mix thoroughly. Spread the granola onto the prepared baking sheet. Bake 15 minutes. Stir it around. Bake another 15 minutes. Stir it around. Sprinkle dates over; drizzle with honey. Bake until golden brown, about 10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely. (This last step is important, otherwise it sticks like mad to the original sheet.

You can substitute other nuts and fruits.

Delicious White Chili

This recipe is adapted from a cookbook that a good friend gave to me last year.  I made this today and it is really REALLY delicious.  My husband loved it as did another couple.  Make it right now, Loyal Readers!

(It is also a Really Great Recipe for using up leftover turkey after Thanksgiving. If you want, you can take a shortcut by using a good quality tomatillo salsa instead of making your own.  I've done it both ways with successful results.  I use either a fresh salsa from our local coop or Rick Bayless's Frontera Brand.)

Beans

1 pound Great Northern or Navy Beans 

8 cups water

1/2 cup chopped onion

2 garlic cloves, minced

Chili

12 oz Mexican beer (not dark)

2 cups chopped onions

3-4 cloves minced garlic

1 large red pepper, chopped

2 jalapeno peppers, seeded and diced (I used my own pickled hot peppers)

4 Anaheim or New Mexico green chiles, roasted, peeled and seeded

1 Tablespoon dried oregano

1 Tablespoon crushed cumin seeds

1 & 1/4 pounds boneless, skinless chicken breasts

1 can (14.5 oz) chicken broth

2 T ground New Mexico Chile (I used regular mild Chile powder, but I will try NM next time)

1 pound tomatillos, husks removed by soaking (they are fun to de-husk...call me crazy)

1 cup minced fresh cilantro

1 Tablespoon rice vinegar

1 tsp. salt

Garnishes:

Grated sharp Cheddar Cheese

Chopped avocado

1.  To make beans, rinse and pick over beans.  Place in large pot with water, garlic and onion.  Bring to a boil.  Simmer for 2-3 hours or until beans are tender.  (Or, used canned beans or your own bean cooking method.  This method was pretty effortless.)

2.  To make the chili:  While the beans are cooking, place the beer in a large heavy duty pot.  Add onions, garlic, bell pepper, jalapenos, green chiles, oregano and cumin.  Simmer for 10 minutes or so.  ( I toasted the cumin seeds in a non-stick frying pan and then ground them up in a spice mill.  Already ground cumin would probably be fine as well.)

3.  Cut the chicken into small chunks, about 3/4 inch big.  Add to the pot along with the chicken broth.  Sprinkle in the ground chile and simmer for 15 minutes.  

4.  Place the tomatillos, minced cilantro, vinegar and salt in a food processor and process to a salsa consistency.  Stir into the chili.  Add the beans.  (I added all but about a cup of the beans.  Then I took that cup, combined with some of the broth from the chili and pureed it.  I added the bean puree to the chili.  It gave it a great consistency and a slight sweetness from the beans - a great foil for the tart tomatillos.)

5.  Simmer for 20 minutes and then season with salt to taste.  At this point, I put the whole batch into a crock pot and held it on low for a couple hours until dinner.)

Serve with grated cheese and avocado.  

Carrot Raisin Muffins

This wonderful recipe is taken from Vegan with a Vengence.

These muffins are delicious and good for you and very easy to make. So, make them right now, loyal readers. Make them right now!

1/2 cup raisins
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground or freshly grated nutmeg (freshly grated is better!)
1/4 cup sugar
1/2 tsp salt
1 cup soy or rice milk (my guess is that regular milk will work, though I haven't tried it)
1/4 cup canola oil
1 tsp vanilla extract
2 cups grated carrots

Preheat oven to 400 F. Spray a muffin tin with nonstick cooking spray or lightly grease with oil.

Soak the raisins in a bowl of hot water while you are preparing the batter.

In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center and add the milk, oil and vanilla; mix with a wooden spoon until just combined. Remove the raisins from the hot water and fold in along with the grated carrots.

Fill the muffin tins three-quarters full. Bake for 18 - 22 minutes (18 is plenty of time in my oven), until a toothpick comes out clean. Let cool if you can wait that long.

Eat 'em up YUM.

Three Berry Muffins

These are great. You can use any kind of fruit you like. I have used banana chunks with strawberries and/or blueberries, all blueberries, all strawberries. Don't be put off by how much cinnamon there is...it works, trust me.

3 cups unbleached flour
1 T. baking powder
1/2 teaspoon baking soda
4 1/2 teaspoons cinnamon
1 1/4 cups milk
2 large eggs
1 cup (2 sticks) unsalted butter, melted
2 cups fruit (diced strawberries, blueberries, bananas, raspberries)
1 1/2 cups sugar

1. Preheat oven to 375. Line or grease 20 muffin cups.

2. Whisk together flour, b. pawder, b. soda, salt & cinnamon. Combine milk, eggs & butter. Add latter to former and mix quickly until combined. Don't overmix. Add fruit and sugar and stir again quickly to combine.

3. Spoon batter into muffin cups, filling each almost to the top. Bake until brown and crusty, about 20 minutes.

Makes 20 delicious muffins.