Author: Rachel Oberg – De Ma Cuisine (adapted from The Art of Simple Food)
Prep time:
Cook time:
Total time:
Serves: 4-8
The perfect fall scone. With Cinnamon, Maple, and Apple, it just tastes like fall.
Ingredients
1 C whole wheat flour
1 C all purpose flour
2 1/2 t baking powder
1/2 t salt
1/4 C brown sugar
pinch nutmeg
1 t cinnamon
1 T maple syrup
splash vanilla
1/3 C plus 1/4 C milk
3/4 C heavy cream
1 granny smith apple, finely diced
1 T coconut oil (melted) (for brushing)
1-2 T brown sugar (for topping)
sprinkle of cinnamon (for topping)
Instructions
Preheat oven to 400F.
Mix together flours, baking powder, salt, cinnamon, nutmeg, and brown sugar.
Measure milk and cream, and add vanilla and maple syrup. Stir together. Add to dry ingredients. Mix until ingredients just begin to come together, then fold in apples. The dough will be sticky. Turn it out onto a well floured surface and knead just enough to bring the dough completely together. Press into an 8-inch circle.
Brush with coconut oil and sprinkle with brown sugar and cinnamon.
With a floured knife, cut the circle into 8 wedges. Place on a parchment paper lined baking sheet, about 1 inch apart. Bake for 17-21 minutes or until golden brown.
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
2 large potatoes (Russets if you have ’em), halved lengthwise
1 bell pepper, diced
1 C broccoli (about 1 head), chopped or diced
1 carrot, grated
1 onion, diced
2 cloves roasted garlic (or 1 t garlic powder, or both!!)
3 T plus 1 t olive oil
1/2 t smoked paprika
1/2 t sweet paprika
3/4 t salt
1/4 t pepper
1/2 t onion powder
1/2 t chili powder
1/4 C Greek yogurt
10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
3/4 C cheese, grated
Instructions
Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.
Heat oven for a few minutes. Turn off and place tortillas (wrapped in tinfoil) to warm.
Heat pan. Add oil. Add crumbled tempeh, onion, corn, peppers, and seasonings. Cook about 10 minutes over medium heat (or until veggies are tender and tempeh is heated through), stirring occasionally. (Note: If using meat, add meat in place of tempeh, cook completely.)
In center of tortilla add a bit of the tempeh mixture and top with cheese, tomatoes, lettuce, salsa, yogurt, and any other toppings.
Either fold at one end and roll sides in, or fold in half (works well for a larger taco).
Notes
This meal is vegetarian (unless you substitute for the tempeh with meat), and can be gluten free by using corn tortillas.
