Category Archives: photos

for breakfast – lemon-poppy seed scones

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I love lemon-poppy seed anything, but scones are my favorites. I had a great recipe for them back in the day that disappeared in one of many moves, I’m sure, but I found this one on-line and I have to say it’s pretty good. I did make a simple glaze, which wasn’t part of the recipe, using a little lemon juice and powdered sugar. The glaze is totally optional and might actually be better using milk, rather than lemon juice…but I like things pretty lemony. Also, as you will see, the recipe intends you to use a food processor. I don’t currently own one, so I made them by hand and it worked just fine.

Ingredients

  • 3 c all purpose flour
  • 1 c plus 1 Tbsp sugar
  • 3 Tbsp poppy seeds
  • 1 Tbsp baking powder
  • 2 tsp grated lemon peel
  • 1 tsp salt
  • 10 Tbsp (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 2 Tbsp fresh lemon juice
  • 1/3 c (or more) whole milk

Preparation

Preheat oven to 375°F. Position rack in top third of oven.
Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

blog party…

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So, I stepped out of my comfort zone and went to a blog party where I knew no one (well, other than stalking their blogs). I was teetering back and forth when Anne (Anne who I have yet to meet but will in less than two weeks) told me that I had to go so I could meet Annalisa (below) and Lori (below, below), among others.

me and Annalisa

Lori and me
me and Lori

Well, went I did and it was quite fun. Annalisa and Lori were just as fun as Anne thought they would be, plus I got to meet Annalisa’s cute sister’s, Laralee and Crystalyn. I think this will be the beginning of multiple, beautiful friendships. It was so fun to see all of these people in real life, people who I have admired, nay stalked, for a while. These women are even more amazing and beautiful in real life as they are in their blogs.

Annalisa, Crystalyn, me and Laralee

For more on the evening, you can visit Jill’s blog…she’s the grand master of the Blog Party. Thanks again, Jill, for a fabulous evening.

vietnamese chicken salad

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It has recently come to my attention that I am not very good at reading all the way through a recipe before making it (and that, even if I do, I sometimes glaze over important steps), thereby making mistakes along the way. Case in point, this recipe tells you to poach, cool and shred the chicken. I, however, cooked it on a grill pan.

So, I am telling you now, if you are going to make this recipe, read all the way through it. The chicken doesn’t go onto the salad until after the dressing, and the peanuts go on last of all.

Salad

  • 5 c sliced green cabbage
  • 1 c julienned carrots
  • 1/2 c shredded red onion
  • 1/4 c fresh mint chopped
  • 1/4 c cilantro chopped
  • 1 lb chicken breast, poached, cooled and shredded
  • 1/2 c roasted peanuts, chopped

Dressing

  • 6 Tbsp fresh lime juice (must be fresh)
  • 1/4 c fish sauce
  • 1 tsp sugar
  • 1 tsp Asian chili sauce

Combine cabbage, carrots, onion, mint and cilantro. Add dressing. Add chicken. Let stand for 10 minutes. Add peanuts to top.

Yields 6 servings: 5 points each

2 point granola bars

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This is a recipe that a coworker gave to me and the bars are absolutely delicious. I tweaked it just a bit and here is that version.

  • 4 c Old-fashioned or steel cut oats (not Quick)
  • 1 c wheat bran
  • 1/4 c soy protein powder
  • 1/2 c roasted peanuts coarsely chopped
  • 2 tsp cinnamon
  • 1/4 c brown sugar
  • 1/2 c light corn syrup
  • 1/2 c sugar-free maple syrup
  • 1 t vanilla
  • 1/2 cup mini chocolate chips

Mix first four ingredients together in a large bowl. In a small saucepan mix 1/4 c maple syrup and 1/4 c corn syrup and bring to boil. Coat oat mixture with hot syrup mixture and spread into one very large or two 13 x 9” pans and toast for 25-30 minutes at 350 degrees.

Cool for a few minutes so the rest of the syrup doesn’t make it soggy.

Boil 1/4 brown sugar, 1/4 c maple syrup, and 1/4 c corn syrup for 2 minutes. Take off heat and add vanilla. Mix well with toasted oat mixture.

Allow to cool so chocolate chips won’t melt, then add chips and spread into 1 very large or 2 pans depending on the thickness you want. Let set at room temp or in the fridge and cut into 24 pieces.