Skip to content
Pumpkin Spice Scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon Cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine sea salt
- 3 ounces cold unsalted butter — (¾ stick shredded)
- 1 large egg
- 1/3 cup pumpkin puree
- 1/3 cup heavy cream
- 1 tablespoon heavy cream
- 2 teaspoons Turbinado sugar
- Preheat the oven to 425°F. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Blend together the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl, add to the flour mixture, and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 ½-inch thick circle and cut into 8 wedges. Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar. Bake for 13 to 15 minutes, or until golden brown.
- Makes 8 scones. Work quickly and with a light touch to prevent the butter in the pastry from melting. Serve warm, possibly with clotted cream. Scones keep for a day or two in a tightly sealed container in a cool, dry place.
Pork-and-Pineapple Stir-fry
- 1 cup beef broth
- 1/4 cup tomato paste
- 1 Tbs low-sodium soy sauce
- 2 tsp cornstarch
- 2 tsp brown sugar
- 2 tsp curry powder
- 1/4 tsp chili powder
- 2 tsp vegetable oil (divided)
- Cooking spray
- 1 lb pork tenderloin (cut into short thin Strips)
- 1 cup sliced onion
- 1 cup sliced green bell pepper
- 2 tsp minced peeled fresh ginger
- 1 1/2 tsp bottled minced garlic
- 1 can (15-1/4-ounce light pineapple chunks, drained)
- 4 cups hot cooked instant rice
- Directions.
- Preparation time: 15 minutes Cooking time: 15 minutes
- 1. Combine first 7 ingredients; set aside.
- 2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and stir-fry 4 minutes. Remove pork from pan, and set aside.
- 3. Heat 1 teaspoon oil in pan; add onion and bell pepper, stir-fry 5 minutes or until vegetables are tender. Add ginger and garlic; cook 30 seconds. Return pork to pan; add broth mixture and pineapple, and stir-fry 3 minutes or until thoroughly heated. Serve over rice. Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).
Potato-Crusted Snapper
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic (minced)
- 3/4 cup potato flakes
- 24 oz red snapper (4 pieces 6 ounce pieces)
- 1 Tbs butter
- 4 lemon wedges
- Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges
Potato, Corn, and Leek Chowder
- 2 Tbs butter
- 1 Tbs olive oil
- 1 1/2 cups coarsely chopped leek (about 1 large)
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red bell pepper
- 2 cups whole milk
- 3 Tbs all-purpose flour
- 3 cups fat-free (less-sodium chicken broth)
- 2 cups fresh corn kernels (about 4 ears)
- 2 lbs cubed peeled Yukon gold or red potato
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely chopped fresh parsley
- 3 Tbs chopped fresh chives
- Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.
