Lemon Scones

 

• 3 cups all-purpose flour

• ⅓ cup white sugar

• 1 1/2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• ⅓ teaspoon salt

• ¾ cup cold butter, cut into pieces

• 9 Tablespoons milk

• 3 tablespoons lemon juice

• 2 ½ teaspoons lemon zest

• 1 ½ teaspoons vinegar

• Glaze:

• 2 cups confectioners' sugar

• ⅓ cup butter, melted

• 2 ½ tablespoons lemon juice

• ½ teaspoon vanilla extract

• 2 tablespoons water, or as needed

• Preheat the oven to 350 degrees F.

1. Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.

2. 1. Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.

   2. 1. Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.

      2. 1. Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.

From: https://www.allrecipes.com/recipe/229571/amazing-lemon-scones/

Chicken Vegetable Soup

 

Ingredients

• 1 tablespoon olive oil extra virgin
• 6 cloves garlic finely chopped
• 1 inch ginger peeled and finely chopped, see note 1
• 2 carrots medium, chopped
• 2 stalks celery chopped
• 1 pound baby yellow potatoes quartered
• ½ head green cabbage medium, cut into bite-sized pieces
• 1 pound chicken thighs boneless, skinless
• 2 quarts chicken stock
• ¼ teaspoon cumin
• ¾ teaspoon rosemary dried
• kosher salt to taste
• black pepper to taste
• fresh herbs like parsley, dill, or basil, optional

Instructions

• Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.
• Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutesAdd the chicken and cook for 8 to 10 minutes, until cooked through.Shred the chicken using two forks, then return to the pot.
• Cook for a few more minutes to let the flavors combine. 

https://twocloveskitchen.com/chicken-and-cabbage-soup/#%f0%9f%93%96-recipe

Caramel Corn

• 10 Cups Popped Popcorn
•  Salt (to taste)
•  1 cup Butter (Sweet Cream Salted)
•  1 cup Light Brown Sugar (packed)
•  2 teaspoons Vanilla Extract
•  1/2 teaspoon Baking Soda

1. You will need 10 cups of popcorn. We pop our popcorn on the stove (you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave. 
2. After the popcorn is popped, make sure to remove all of the un-popped kernels.  You don’t want to bite down on one of those! 
3. Once you have made the popcorn, add some salt.  Sweet and salty is a great combination and it goes especially nicely with the caramel.
4. Melt 1 cup of butter in a medium saucepan over low/medium heat. It should be hot enough to melt the butter but not too hot or the butter will burn (or turn into brown butter.)
5. Add 1 cup of light brown sugar and stir until the brown sugar and the melted butter are thoroughly mixed.
6. If you can see a thin layer of butter on the surface of the butter/brown sugar mixture (as shown in the picture above) continue to stir on low heat. The butter and brown sugar will come together so continue to stir until thoroughly combined.
7. When the butter and sugar are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring.
8. When the 4-minute timer goes off, add 2 teaspoons of vanilla to the mixture.
9. Set the timer for 1 additional minute and stir the vanilla into the caramel mixture.
10. When the 1-minute timer goes off, add the 1/2 teaspoon of baking soda and mix.
11. This will cause the caramel to change colors and foam up a bit. This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn. Take the caramel mixture off the heat.
12. Drizzle the caramel mixture over the popcorn a bit at a time.  Use a spoon to gently fold the popcorn with the mixture until all the kernels are covered.
13. Pour the popcorn out onto a cookie sheet covered with, parchment paper, aluminum foil, or a silpat liner. Allow the homemade Caramel Corn to cool prior to serving. Our family loves this popcorn so it has never lasted longer than a day at our house.  This popcorn definitely tastes best right after it is made but will keep for a few days in an airtight container. 

From: https://www.twosisterscrafting.com/easy-homemade-caramel-corn/#mv-creation-51-jtr

Raw Chia Jam

 1 c. frozen/thawed fruit (strawberries/blueberries/raspberries/peaches)

1+ T. water

1 T. chia seeds

liquid sweetener to taste, opt. (honey, maple syrup, stevia, etc)

Mash or blend fruit until desired consistency. Add water, chia seeds and sweetener, if using, and mix well. Transfer to a glass jar, cover, and allow to sit in the fridge for at least 1 hour to set up. Enjoy!

Jam should last about 1 week in the fridge.

Peanut Butter Muffins

 1 3/4 c. flour

1/2 tsp. salt

2 tsp. baking powder

3/4 c. sugar

1 c. creamy peanut butter

1/3 c. oil

1 egg

1 c. milk/water

1 c. chocolate chips, opt.

Mix together the dry ingredients, then add in the wet ingredients and mix thoroughly. Stir in the chocolate chips, and pour into 12 greased muffin cups. Bake at 400 degrees for 15-18 mins. Allow them to cool slightly before serving.

Chocolate Banana Muffins

1 c. + 2 T. whole wheat flour

1/4 c. cocoa

1/4 tsp. salt

1 1/4 tsp. baking powder

1/2 tsp. baking soda

(2 scoops of collagen powder, if desired)

1/4 c. oil

1/4 c. milk/water

1 tsp. vanilla

1 c. mashed bananas (about 3 bananas)

1/3 c. brown sugar (or coconut sugar)

1/2 c. chocolate chips 

Combine dry ingredients in a large bowl, then add the wet ingredients, plus the chocolate chips. Use hand mixer to thoroughly combine everything together. Pour dough into 12 muffin cups. Bake at 425 degrees for5 mins, then lower the temperature to 350 and bake for an additional 15 mins.

Crispy Whole Grain Waffles

 2 c. whole wheat flour

1 c. whole-grain flour mix (combination of ground: oats, brown rice, millet, sorghum)

1/4 c. ground flax meal (or substitute 4 eggs)

2 T. baking powder

1 tsp. salt

1/4 c. sugar

1/2 c. oil

2-4 c. water (start with 2 and add more as needed to make a thin batter)

Combine all the ingredients and cook on hot waffle iron until lightly browned.