Scones

While we were in Australia this winter, we were treated to scones, clotted cream and strawberry jam a couple of times. I have been on the search for a good recipe for scones since, and got this one from the Banff Springs Hotel via the Calgary Herald's Swerve magazine. Now to find clotted cream...

2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 cup butter
1/3 cup buttermilk
1 large egg

Mix dry ingredients, cut in butter. Mix in milk and egg until just incorporated. Roll out dough to about 3/4 inch thick, cut to desired size (I made 11 3 inch scones). Bake at 350F for 15-20 minutes, until golden.

They turned out pretty good, but a little sticky; I think I'll try a touch more flour next time.

Chocolate cupcakes

Made some cupcakes today for a BBQ with friends. I like to make them in a mini-muffin pan, so people can just have a taste if they feel guilty about eating sweets. Mind you, some people just eat three or four instead!

3/4 cup butter
1 cup sugar
3 large eggs
3/4 cup cocoa powder
3/4 cup flour
1/2 tsp baking powder
1/2 cup sour cream

Cream butter and sugar. Add eggs one at a time, beating well and scraping down bowl between each addition. Mix flour, cocoa and baking powder together, then add in three batches, alternating with sour cream (begin and end with flour mixture). Fill muffin tins 3/4 full, bake at 350F for 20-25 minutes for full size cupcakes, 14-16 minutes for mini size.

I have silicone muffin pans, but if you don't, I would recommend using liners. I found some mini liners at the dollar store.

I made a simple buttercream icing for my cupcakes tonight. I just take 1/4 cup butter, add about 2 tbsp cocoa powder, 1 cup icing sugar and 1 tbsp milk. When it is combined well, I add icing sugar and/or milk until I have the amount I want and it is the right consistency to pipe. I have a large piping tip with a flower-ish opening and I just use it to pipe a blob of icing on top of each cupcake.

Spinach salad

Now that summer is here, I am finding I'm more in the mood for lighter food. Throw some meat on the BBQ, toss a quick salad together, a loaf of bread and I'm good to go. Followed by ice cream in a cone!

I'm not big on salads in general. I get tired of eating all those greens and still feel hungry when its gone, but this is a nice side salad that some people might like as a meal.

It's pretty simple, you just take some spinach and add tomato, avocado, cashews and dried cranberries. I sometimes put mandarin oranges and/or blueberries in it, too. Then a nice oil-and-balsalmic vinegar dressing (poppyseed is good, too).

Salads don't really need a recipe, do they? Just throw some stuff together!

San Remo restaurant

Bruce and I went out to dinner last night at a local upscale Italian place called San Remo's. We haven't been there for about a year and a few things on the menu had changed.

We ordered Bruschetta to start. It was a nice mix of tomatos, garlic and onions served over toasted baguette. As is usual with these things, there was more topping than bread.

I had their soup of the day, a lovely tomato and spinach, while Bruce had the Spinach Salad. For a main, I had Pasta Primevera and Bruce had chicken wrapped around shrimp (I forget the name of it). The food was pretty good, but I thought it had been better in the past. I know I had a better pasta in Banff at the Banff Springs for around the same price.

We were both too full for dessert (yes, I know it is shocking), but I did take a peek at the menu and will have to try their flourless chocolate torte some other time.

The service was pretty good, but they brought the starters out too soon after the appetizer, we hadn't even had a chance to taste it. Which is funny, because we ordered the appetizer before the rest of the meal because we were having trouble deciding what we wanted.

Overall, I won't be in a rush to go back there. For the price, I think we could have had a better meal at Brewsters.

Pulled Pork Sandwiches

With all the rain we've been having, I still feel like hearty meals. I can't get into "summer cooking" mode: BBQ and salads. So I made this for the slow cooker today, so I wouldn't have much to do after work.

It only takes about 15 minutes to throw together in the morning, then another 15 to 30 minutes to get it on the table when you get home (less, if you have minions to do the last part for you while you are driving home- thanks, Emily!)

2 lb boneless pork shoulder roast
1 onion, chopped
1 granny smith apple, chopped
1 bay leaf
2 cloves garlic, minced
2 1/2 cups beef broth
1/2 cup good BBQ sauce (we use Cattle Boyz)
1 can tomato paste
2 tbsp flour
1 tbsp chili powder
1 tbsp Worcestershire sauce
1/2 tsp pepper
8 buns

Place pork, onion, apple, garlic and bay leaf in slow cooker. Whisk together everything else (except the buns). Pour into slow cooker. Cover and cook on LOW for 8 hours.

Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board. Transfer sauce to large saucepan and bring to a boil. Simmer until thickened, about 15 minutes. While it is simmering, shred pork with 2 forks. Combine reduced sauce, pork and 1/2 cup more BBQ sauce. Serve over buns.

I like to toast the buns, which can be done while you are reducing the sauce. I eat mine with a knife and fork, but the kids like to eat theirs as sandwiches. It can get a little messy! According to the recipe, this serves 8, and (if you care) has about 540 calories per serving (using whole wheat buns). (34g protein, 25g fat and 45g carbohydrates).

Coconut Lime Chicken Soup

I was just visiting my friend Jen and remembered this recipe Jill found a few months ago. It is a very quick and easy way to use up leftover chicken (I didn't use quite as much chicken as the recipe called for, I had about 1/2 a deli chicken from Sobeys). For the Thai seasoning, I have some from Victorian Epicure. I didn't have any fresh cilantro, but thought it was pretty good, anyways. James din't like it, but he's picky!

Makes: 4 servings
Start to Finish: 25 minutes


Ingredients
1 2- to 2-1/2-lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 Tbsp. soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
Directions
1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings Calories 487, Total Fat (g) 38, Saturated Fat (g) 24, Cholesterol (mg) 125, Sodium (mg) 1437, Carbohydrate (g) 11, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 29, Vitamin C (DV%) 12, Calcium (DV%) 2, Iron (DV%) 17, Percent Daily Values are based on a 2,000 calorie diet

Rainy day means bread making!

When I was a kid (well, teenager, I guess), whenever we had a snow day, my mom, sister and I would make bread. It was raining today, so I decided that counted and made some cinnamon buns. I cheat these days and use the bread machine to make the dough, but it still tastes great!

This recipe can also be made into dinner rolls (I roll them out in two big circles and cut them into wedges (12 each circle) and roll them up to make crescents)

1 large egg plus water to equal 1/2 cup
2/3 cup milk
3/4 cup butter
1 tsp salt
4 cups flour
1/4 cup sugar
1 Tbsp yeast

My bread machine is designed to put the liquid in first, then the dry ingredients, then the yeast. I then put it on the "dough" setting. After the dough is ready, roll out into a large rectangle, spread with butter and brown sugar, then sprinke with cinnamon. Roll, starting with long end, and cut into 12 pieces. Put in baking pan and let rise for 1/2 - 3/4 hour. Bake at 375F for 20 minutes or so.

I also made cupcakes and hot-and-sour soup today, but those recipes are for another day!

Chocolate Chip Cookies

Everyone always asks for my chocolate chip cookie recipe when they try my cookies. The secret is the rum!

Chocolate Chip Cookies

1 cup butter
2 cups dark brown sugar
2 large eggs
2 Tbsp dark rum
1 1/2 tsp vanilla extract
4 cups flour
1 1/2 tsp baking soda
2 cups chocolate chips

Cream butter and sugar. Beat in eggs, rum and vanilla. Add baking soda and flour (I use 2 cups white flour and 2 cups whole wheat flour). It gets very hard to mix, my family in the east finds they can't get quite that amount of flour mixed in. Stir in the chocolate chips.

Drop by tablespoons onto cookie sheets and bake at 325F for 10-12 minutes for chewy cookies. If you like them crunchier, bake at 350F.

I sometimes replace 1 cup flour with 1 cup cocoa powder to make chocolate-chocolate chip cookies.