Heartland Revival

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Whole Wheat Blueberry Scones | 100 Days of Real Food

In My KitchenAmber BransonComment
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I don't bake often but when I do, I prefer to find a recipe that uses simple ingredients and that is low in sugar. 100 Days of Real Food is one of my favorite blogs and when I saw them post a recipe for Whole Wheat Blueberry Scones, I knew I had to try them. I like that they always use whole grains in their recipes and that the only sweetener in this recipe is a few tablespoons of honey. (I also used this recipe as an excuse to use the dough blade on the food processor I received for Christmas, ha) I did make a few changes, which you'll see in italics in the recipe. Enjoy!

Whole Wheat Blueberry Scones (from 100 Days of Real Food)

Ingredients:

  • 2 cups whole-wheat flour (I used maybe a 1/2 cup more. start with 2 and then add if the dough is too sticky)
  • 1 tablespoon baking powder
  • 2 teaspoons orange zest, chopped (used lemon zest)
  • ½ teaspoon salt
  • 1 stick (8 tablespoons) cold butter (straight out of the fridge)
  • ¾ cup frozen blueberries (used 1 cup fresh blueberries, folded in after the dough was mixed)
  • 2 eggs
  • ½ cup heavy cream (used coconut milk)
  • 2 tablespoons honey

Instructions:

  1. Preheat oven to 400° F.
  2. In a food processor fitted with a dough blade, mix the flour, baking powder, zest, and salt until combined.
  3. Cut the butter into tablespoon-sized chunks and sprinkle them on top of the flour mixture. Pulse until the butter breaks up into pea sized pieces. Add the blueberries and pulse again just until combined.
  4. Drop in the eggs, cream, and honey and process until the dough comes together into one ball chasing itself around the machine (or if that doesn't work, you can just bring it together with your hands).
  5. Turn the dough ball out onto a floured surface and pat down with your hands (or use a rolling pin) into one big circle that's about ¾ inch thick. If the dough sticks to your hands, pat it with a little more flour.
  6. Cut the dough into triangle shaped pieces (it helps to cut into the circular shape like you would a pie or a pizza) and place on an ungreased baking sheet. If there are any remaining scraps press them together and cut more shapes until it’s all been used.
  7. Bake for 12 to 15 minutes or until golden brown. Serve warm or at room temperature.


Snow Day Vegetable Soup

In My Kitchen, At HomeAmber BransonComment

Yesterday I got woken up to "WHAT, Um, we need to go to the store...." Apparently the forecast for the beginning of the week had changed and now we were finally getting our first "real" snow! I had already been promised a trip to the History Museum so on our way there, we made a quick stop at the store to stock up on some snow appropriate foods including the fixings for vegetable soup. Well, the weatherman was right so I took a break from my snow day work to make a batch of soup to simmer until dinner. 

Vegetable soup makes me think of my childhood. I remember my mom taking leftever vegetables from dinner and putting them into baggies and into the freezer. Once our freezer was full of half baggies of corn, green beans, etc, she would defrost them all and throw everything into a big pot to simmer throughout the day. When I was little, I loved the soup EXCEPT I would always beg for her to leave out the cabbage.... but I guess we all have to grow up at some poing so I now love cabbage in my soup. (thanks, mom!)

As you know, I like being flexible when cooking so feel free to substitute or change the ratios between vegetable or spices. I use some frozen vegetables because they are convenient but fresh can be an option. Also, I make my soup without a fat, using broth to saute the vegetables but if you prefer, they can be sauteed with oil or butter. This batch makes a lot of soup, probably enough for around 6 bowls. I like to cook one big batch and then freeze for quick lunches to take to work. Hope you enjoy! 

Vegetarian Vegetable Soup
1 celery stalk
3 carrots 
1 small yellow onion
1/2 small green cabbage
2 cloves of garlic
1 cup frozen green beans
1/2 cup frozen corn (I like fire roasted)
1/2 cup frozen peas
1 can of crushed tomatoes 
2 bay leaves
1 tablespoon thyme
1/2 tablespoon oregano
1 tablespoon tomato paste
48 oz of vegetable broth (approximately)
salt and pepper to taste (keep tasting as it cooks to adjust the seasonings.. I feel like I use a good amount of salt for this soup)

1. Heat a stockpot and add a few splashes of vegetable broth. Add chopped carrots, onion and celery, season with salt and pepper and saute until vegetables are softened, about 3-5 minutes. 
2. Add garlic, bay leaves, thyme and oregano. Stir until the vegetables are coated in herbs and fragrant. Add more broth if needed to keep from burning. 
3. Add frozen green beans, corn and peas, stir and add more salt. 
4. Add crushed tomatoes, tomato paste and cabbage and stir. Pour in vegetable broth until you reach the consistency you like your soup. (I like mine more stew like, while my guy likes it more liquidy)

Bring soup to a boil and then cover and let simmer at least an hour. I usually try for about 3 hours. Once you are ready to eat, remove bay leaves and serve.