Category Archives: Recipes

Cranberry Orange SconesAs we approach Valentine’s Day what better way to celebrate than with these feathery light scones. Enjoy the wonderful tart contrast of cranberries and orange zest. I cut the scones into heart shapes for a Valentine’s Day treat! Plus I got to use up some of the frozen cranberries in my freezer!Cranberry Orange Scones

 

If you’re looking for a delicious treat for your valentine on Valentine’s Day try making these delicious Cranberry Orange Scones.Cranberry Orange Scones

 

Cranberry Orange Scones

 

Ingredients:

 

2 cups flour

1/3 plus 2 Tbsp sugar

1 Tbsp baking powder

½ tsp salt

4 Tbsp butter, chilled and cut into small pieces

1 cup cranberries, coarsely chopped (can also used dried cranberries)

1 Tbsp grated orange zest

1 large egg

1 large egg, separated

¼ cup heavy cream

 

Directions:

 

Preheat your oven to 400 degrees F. Grease your baking sheet or line it with parchment paper. Place the flour, ½ cup sugar, the baking powder, salt and butter in a food processor and process until the mixture resembles course crumbs. Transfer to a large mixing bowl. Stir in the cranberries and orange zest.

 

Lightly beat the whole egg and the egg yolk together in a small bowl. Whisk in the cream until blended. Add to the flour mixture and stir until ther dough begins to hold together.

 

Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll the dough 1 inch thick. Cut out with a 3-inch round or heart shaped cookie cutter.Cranberry Orange Scones Pace 1-inch apart on the prepared cookie sheet.Cranberry Orange Scones

 

Beat the egg white just until foamy and brush over the top of each scone with a pastry brush. Sprinkle the scones with the remaining 2 Tbsp of sugar. Bake until puffed and light golden brown, 15-20 minutes.Cranberry Orange Scones Makes about 9-10 scones.Cranberry Orange Scones

 

Perfect to enjoy with your valentine and a cup of tea.Cranberry Orange Scones

Treats for the BirdsTreats for the Birds

 

My husband loves to feed the birds. We both enjoy sitting at our kitchen table watching the numerous wild birds come to our feeders. There are two large forsythia bushes near the feeders where the birds can take refuge. Since Valentine’s Day is almost here I decided to make some treats for the birds.Treats for the birds

 

I wanted to make some birdseed ornaments to hang in the trees to give the birds an extra treat. I didn’t need any special equipment; everything needed to make these I had on hand.

 

This is what I used:

 

4 feet of ¼ inch wide ribbon, cut into 12-inch long sections

2 envelops of Knox gelatin

1 ½ cups birdseed (Mixed seed works best)

Baking sheet lined with wax paper

Four cookie cutters of any shape, about 4 inches by 4 inches

Cooking spray

 

Directions:

 

This makes about 4- 8 cookie cutter ornaments depending on the size of the cookie cutter.

Combine the gelatin with ½ cup of boiling water. Stir well to dissolve the gelatin.Treats for the birds

Add the birdseed.Treats for the birds

Stir well; if the mixture is too watery add a little more seed until it is stiff but sticky.

Place the cookie cutters on your prepared baking sheet. I chose heart shapes for Valentine’s Day. Lightly coat each cookie cutter with cooking spray.Treats for the birds

 

Fill each cookie cutter halfway with birdseed.Treats for the birds

 

Before the birdseed hardens push a straw through the mix to create a little hole for your ribbon. Firmly press the mix with your hands or the back of a spoon.

After a few hours, coax each ornament onto fresh waxed paper. Let dry, turning them over every so often, for about 72 hours or until hard. Hang the ornaments outside for the birds to enjoy!Treats for the birds

 

We often treat each other for Valentine’s Day, but it’s nice to make some treats for the birds to enjoy as well!

Indian Carrot SoupMy husband has been battling a nasty winter chest cold and this soup made the perfect lunch recently. One addition would be to serve the soup with pita bread. If you can find seasoned pita bread such as sesame or onion it would be delicious with this meal! This soup can be served hot or cold. It was the perfect to enjoy on a cold winter’s day and I imagine it would be equally as good chilled during the summer. If the soup is too spicy for your taste adding a little yogurt tames some of the spiciness. Good to know if your curry powder has a little kick!Indian Carrot Soup

 

Indian Carrot Soup

 

Ingredients:

 

2 tsps olive oil

1 onion, chopped

2 tsp curry powder

¼ tsp ground coriander

¼ tsp ground cardamom

4 carrots, peeled and cut into one inch chunks

3 cups chicken broth

¼ cup plain yogurt

 

Directions:Indian Carrot Soup

 

In a medium saucepan, heat the oil. Sauté the onion until softened, about 5 minutes. Add the curry powder, coriander, and cardamom; cook, stirring for 1 minute. Add the carrots and broth; bring to a boil. Reduce heat and simmer, covered, until the carrots are tender, about 20 minutes. Strain the broth into a large bowl.Indian Carrot Soup

 

In a food processor or blender, puree the carrots with some of the broth. Stir the puree into the remaining broth. Serve at once or refrigerate, covered until chilled. Serve topped with yogurt and garnished with a carrot curl and mint spring. Makes about 4 servingsIndian Carrot Soup

 

My husband said this soup felt great on his scratchy throat. It’s not a sweet soup but very satisfying and perfect for a cold winter’s day. I’m looking forward to making it again this summer, I imagine it would be equally as delicious served chilled some summer day.Indian Carrot Soup

Monday Muffins: Healthy Company Muffins

 

It’s Monday and time to share another delicious muffin recipe. January is the perfect time of year to make these delicious Healthy Company Muffins. We have a lot of company that likes to visit and play in the snow during the winter months. Nothing better than having a healthy, delicious muffin to offer in the morning. This recipe comes from my favorite book, Simply in Season. I love this book for the simple recipes it contains and the fact that they are geared to helping you eat in season. These muffins are perfect for breakfast or for a good snack. They can be cooked in a regular muffin tin or a mini muffin tin, which works well if you are using them for a snack.

 

Company Muffins

Ingredients:

 

½ cup flour
½ cup whole-wheat flour
1 cup oat bran or rolled oats
¾ cup brown sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
½ tsp salt

In a large bowl combine the above ingredients. Set aside.healthy company muffins

 

In another bowl combine the following ingredients:

2 large tart apples, peeled, cored and shredded

1 ½ cups finely shredded carrots
1 cup chopped walnuts or flax seed meal
½ cup raisins

Add the apples, carrots, walnuts and raisins to the dry mixture.healthy company muffins Stir to coat and make a well in the center of the mixture.

 

In a separate bowl combine:
2 eggs
½ cup milk
¼ cup oil

Pour into the flour mixture. Stir just until moistened. Fill your muffin tins about ¾ full and bake in a preheated 375F oven for 18-20 minutes.muffins

These muffins are delicious and keep well and the muffins  remain moist for several days. healthy company muffinsYou can also pop a few in your freezer so that you can have these healthy company muffins to enjoy at a later time!Healthy Company Muffins

Eating Healthy: Asian Meatballs

 

We always start the New Year with the best of intentions including eating healthy. During the holidays there is so much good food around and it’s so hard to avoid it all together! As we head toward the middle of the month my focus is on healthy recipes. For the next few weeks I will be sharing recipes that are better for us. The recipe today is adapted from a Weight Watchers recipe I discovered years ago. It is actually an appetizer recipe but I have to admit I have never served it as an appetizer, rather I serve it with some brown rice and it makes an excellent dinner. Mix up a salad and you’ve got a well-rounded meal! If you are looking for recipes to help you with eating healthy this is one to add to your collection!

 

I hope you enjoy this recipe as much as my family does. The great thing is that you can mix it up ahead of time and just keep it in the fridge until you’re ready to eat. It reheats wonderfully in the microwave. This recipe can be halved. It makes about 16 appetizer servings or feeds 6 for dinner.

 

Asian Meatballs

 

Ingredients:

 

Package of ground turkey (about 20 oz)

1 green pepper, seeded and minced

8 scallions, thinly sliced

2/3 cup dried bread crumbs (sometimes I used seasoned)

4 Tbsp minced water chestnuts (almost the whole small can)

2 egg whites

2 Tbsp reduced sodium soy sauce

½ cup sweet and sour sauce

1 cup unsweetened applesauce (preferably homemade)

 

Directions:

 

Preheat oven to 375. Spray a nonstick jelly roll pan with cooking spray. In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg whites and soy sauce.eating healthy, ground turkey, bread crumbs

Shape into meatballs, about 1” in diameter ( I make them slightly larger when serving this for dinner).eating healthy,turkey meatballs, asian meatballs Place on the pan and bake until cooked through and browned about 15-25 minutes.eating healthy, asian meatballs, meatballs, homemade

Meanwhile in a 2-quart microwavable dish, combine the sweet and sour sauce and applesauce; microwave on high until hot and bubbly, 2 minutes.eating healthy, applesauce, sweet and sour sauce, homemade

Stir in the meatballs and serve with toothpicks. When I make this for dinner, I place the meatballs in my casserole and pour the sauce over. When ready to serve I heat it briefly in the microwave until hot and bubbly, then serve over rice.Eating Healthy, asian meatballs

Monday Muffins: Blueberry Muffins

 

During the summer months we have an abundance of blueberries, they fill my freezer and I often use the berries to make these best ever blueberry muffins. I have to say that these blueberry muffins are as good made with frozen blueberries as they are made with fresh berries. We are so blessed to have blueberry bushes that do so well. Not only do we get to have a freezer full of frozen berries, but we get to use those berries to make blueberry muffins. I love having muffins to enjoy with my coffee in the winter!blueberry-muffins

 

Best Ever Blueberry Muffins

 

4 eggs
2 cups sugar
1 cup vegetable oil (I used refined coconut oil)
1 tsp vanilla extract
4 cups flour (I used 3 cups regular and 1 cup sprouted whole wheat flour)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh blueberries

In a mixing bowl, beat the eggs. Add the sugar and while your mixer is going add the oil and vanilla. Combine the dry ingredients and add them, along with the sour cream, to the sugar mixture. Gently fold in the blueberries.blueberry muffins, Gently fold in the blueberries.

 

Spoon the batter into greased muffin tins.blueberry muffins Spoon batter into muffin tins.

Bake at 400 degrees for 20 minutes. Makes 2 dozen. If you don’t eat them all at once they will freeze well to enjoy at a later date.blueberry muffins, cinnamon, blueberry, muffins

 

Do you enjoy muffins during the colder winter months? What are your favorite muffins? Each week I will be sharing one of our favorite muffin recipes. As you will see we love our muffins!

 

Until we are enjoying fresh blueberries once again from our bushes I am glad we have an abundance of berries in our freezer!Abundant Blueberries!

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