English Tea Scones

Surprisingly easy and quick, these scones are a great alternative for breakfast or dessert. And of course there is always afternoon tea. So proper.

2 cups all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold butter, cut into 1/4-inch cubes
1/2 cup fruit*
1 cup heavy cream

*variations
any berry (fresh or frozen, not thawed).
blueberry lemon: add 1 tsp lemon zest with the butter + blueberries.
cranberry orange: add 1 tsp orange zest with the butter + 3/4 cup dried cranberries.
chocolate cherry: 2/3 cup dried cherries, chopped up + 1/3 cup mini chocolate chips (my fave).
white chocolate raspberry: 1/3 cup white chocolate chips + raspberries

1. Preheat oven to 425°. Place flour, baking powder, sugar, and salt in a medium bowl and whisk together. Add the butter cubes individually and quickly cut in with your fingertips until the mixture resembles a coarse meal with a few slightly larger butter lumps. Add the fruit and quickly mix in.
2. Stir in the heavy cream with a rubber spatula until the dough begins to form. Transfer the dough and all the dry flour bits to the counter top and knead the dough just until it comes together anto a rough, slightly sticky ball.
3. Press dough out into a rectangle 3/4" thick and about 12" x 5". Cut down the middle then cut each half into seven wedges (see fig. 1).
4. Bake 12- 15 minutes until golden brown. Cool on a wire rack for at least 10 minutes. serve warm or room temperature with lemon curd, fruit preserves and whipped cream.

Homemade Stovetop Mac n' Cheese

Mac n' cheese from a box is pretty tasty and very easy. But let's face it, it's not real food. Could it be possible to make your own mac n' cheese from scratch in the same time it takes to make it from the box? The answer is a big, cheesy YES! You will spend the entire cooking time at the stove but when you're through, you'll have real mac n' cheese. Well worth it!

1 lb pasta (macaroni, shells, bow ties, etc.)
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup milk
2 cups extra sharp cheddar, shredded
salt and pepper to taste

1. Prepare by setting out all ingredients and shredding cheddar first (it's good to have the cheese closer to room temp, than fridge temp). Get water boiling in a large pot for pasta.
2. Melt butter in a medium sauce pan over medium heat. Whisk in flour until completely incorporated. Cook flour in butter for a couple minutes (it should bubble slightly), whisking constantly. Slowly add milk in a steady stream, whisking constantly to create a smooth mixture. Let the roux cook - whisking frequently - for five or so minutes until it begins to thicken. Remove from heat.
3. Add shredded cheese to the roux by the finger-full and whisk until melted. Continue until all the cheese is melted into the roux, making your cheese sauce. If needs be, return sauce to low heat to completely melt the cheese. Note: don't let the sauce get too hot... that will make the cheese turn into a chewy glob.
4. Meanwhile, cook pasta according to directions, drain and return to large pot. Pour cheese sauce over pasta and stir to combine. Add salt and pepper. Enjoy!

Makes great leftovers!

Carrot Butter

this is a recipe i sort of finagled from Sage's Cafe. it's delicious. spread it on a sandwich or toast, or serve with chips, etc.

4-5 medium carrots, peeled
1/3 cup macadamia nuts
1/4 cup vegetable oil
1 Tbsp maple syrup
1/4 tsp salt

1. chop the carrots into quarter-inch cubes. place in a pot with plenty of water and boil for 25 minutes. drain.
2. process all ingredients in a blender or food processor until smooth. keep refrigerated in an air tight container.

Waffles

This is the Better Homes & Gardens recipe with a few tweaks (typical Kelly style) making them even better.

1 3/4 cups flour (half all-purpose and half whole wheat is really good)
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1/2 cup oil or melted butter, cooled
2 cups milk

1. Whisk dry ingredients together in a medium mixing bowl, set aside. In another bowl, beat the eggs and oil together until well combined. Add the milk and mix together. Pour wet ingredients into dry and stir until moistened and combined (batter should be lumpy).

2. Cook in lightly greased waffle iron and top with your favorite deliciousness.

Rhubarb Lemonade

... is very good, but might not be for everyone. Responses have varied from "hot dam; hit me again!" to "I never asked you for that recipe, Charlie Brown". Either way, there's just one way to find out, and it's not that tricky to make.


1 quart diced rhubarb

1 quart water

3/4 cup sugar

2 tablespoons lemon juice/concentrate

dice the rhubarb. (if you like, here's where you can set aside a few pieces of crisp rhubarb to float in the drink once it's made.) put the rest of the diced rhubarb and water in a big pot & bring to a boil. cut/reduce heat, cover, and simmer ~10 minutes until very tender.

strain off pretty pink juice. I run it all once through a colander, and then a 2nd time through cotton cheesecloth. put the colander in a big pot or bowl. pour in the rhubarb mixture. you can use a big spoon to mash it until the juice goes through the cheesecloth into the bowl. add sugar & lemon juice, stirring until dissolved. then add a little more water/ice to taste. cool and chill before serving.

a real-nice refreshing summer drink. as with most things, I usually like to double the batch.

posted by English

Greek Barley Salad

this delicious and unique side dish is good cold or at room temperature. it's perfect for potluck parties or dinner at home.

1 1/2 cups water
1 cup pearl barley
1 tsp salt
1/4 cup freshly squeezed lemon juice (about 1 lemon)
2 Tbsp extra-virgin olive oil
1 1/2 tsp dried oregano
3 Roma tomatoes, cut into small pieces*
1/3 cup kalamata olives, pitted and quartered
2 Tbsp finely diced red onion
2 scallions, finely chopped including some of the green parts
1/3 cup finely chopped Italian parsley
1/3 cup crumbled feta cheese
fresh ground black pepper to taste

*tomatoes can be replaced by a red bell pepper (especially in winter months when good tomatoes are scarce)

1. combine water, barley and salt in a sauce pan. cover and bring to a boil over high heat. turn heat down to medium-low and simmer about 40 minutes until tender.
2. meanwhile prepare the remaining ingredients. whisk the lemon juice, olive oil and oregano together in a bowl.
3. transfer cooked barley into a large bowl and cool by stirring or refrigerating. pour lemon mixture over the cooled barley and toss to coat. add the tomatoes, olives, red onion, scallions, parsley and feta and toss again to combine. season with pepper and serve.

keep covered and refrigerated for up to 3 days. toss again before serving.

Coconut Macaroons

truly tasty macaroons are few and far between. this recipe will not disappoint. using honey in place of granulated sugar intensifies the flavors and enhances the texture.

4 egg whites
1/4 tsp salt
2/3 cup honey
1 tsp vanilla
1/4 cup flour
3 cups finely shredded* coconut (unsweetened is best)

*process shredded coconut in blender one cup at a time to get a finely shredded coconut.

1. preheat oven to 325°. beat egg whites until white and very foamy. beat in salt, honey, vanilla and flour until well combined. gently stir in coconut with a rubber spatula until thoroughly combined.
2. drop tablespoons full of batter onto a parchment paper-lined cookie sheet. tuck/press any straggling batter into the cookie to make a nice round cookie. bake for 20-25 minutes until golden brown, cool on a wire rack. makes ~ three dozen.

for a delightful variation (as seen above), dip cooled macaroons half way into melted chocolate (chocolate chips melted slowly over hot - but not boiling water). place on wax paper-lined cookie sheet and let cool for 15 minutes in the refrigerator.

Chocolate Frosting

You cannot lose with this frosting. It was in ms Living's April 2010 issue.

2 1/4 cup confectioners' (powdered) sugar
3/4 cup unsweetened Dutch-process cocoa powder
pinch teaspoon salt
6 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
9 ounces bittersweet chocolate, melted (using a double boiler) and cooled
3/4 cups sour cream

Mix together confectioners' sugar, cocoa powder, and salt. In another bowl, beat together the cream cheese and butter. Mix sugar mixture into cream mixture. Mix in melted and cooled chocolate. Then mix in sour cream. (I did this without an electric mixer and it worked just fine.)

The recipe for the frosting on the web is here (it's doubled). Recipe for the cake pictured is on the web here (it's doubled and is a little different than the magazine, instead use 3/4 cup warm water and 3 Tablespoons oil).

Asian Spinach Teriyaki Salad

This recipe serves 2 when the salad is the meal. It'd serve 6 as a side sal.

8 oz. Bowtie pasta, cooked
1 bag of fresh baby Spinach
1/2 cup sliced cashews or peanuts or almonds
2 Roma (plum) tomatoes
2 scallions, chopped

Other optional ingredients:
1 cooked and cut (or shredded) chicken breast
1 sm can mandarin oranges
10 sliced strawberries
1 sliced red bell pepper

Dressing:
1/2 Vegetable Oil
1/4 cup vinegar
1/4 tsp. Salt
1/4 tsp. fresh ground pepper
1/3 C. Teriyaki Sauce
2 Tbs. honey or sugar
1/4 tsp. ginger

1. Cook pasta according to directions. While pasta is cooking, mix dressing.
2. When pasta is done, rinse with cold water. Then allow pasta to marinate in dressing for 1 hour or more.
3. Cut and chop other ingredients as required.
4. Toss all ingredients together and enjoy.

Black Bean Burgers

a tasty American take on falafel and a super replacement for vegetarians, these burgers are sure to please.

2 15-oz cans black beans (rinsed and drained well, divided)
2 Tbsp mayo
1/3+ cup plain dry bread crumbs
1 tsp baking powder
2 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper (optional)
2 Tbsp salsa (drain as much juice out as possible)
1/4 cup finely chopped cilantro
2-4 Tbsp all-purpose flour
3 Tbsp vegetable oil
4-5 hamburger buns (or sandwich thins), toasted

1. Combine 1 can of beans, mayo, bread crumbs, baking powder, spices and salsa in a food processor or blender and pulse into a coarse puree (if using a blender, stir ingredients with a spoon before blending). Transfer to a bowl, stir in cilantro and remaining can of beans. Stir in up to 2 Tbsp more bread crumbs and 2-4 Tbsp flour to make a mixture that is no longer sticky and very easy to handle.
2. Form into 4 or so patties and place on a cookie sheet. Refrigerate for 45+ minutes (very important or patties with fall apart while cooking).
3. Heat oil in a skillet over medium-high heat until it shimmers. cook burgers until outsides are crisp and browned, 5-7 minutes total. Serve on toasted buns with fresh lettuce, onion, tomato, mustard, ketchup, etc.

this recipe is from Jen (Schofield Johnson) and i've tweaked it just a bit to be a little closer to falafel. it can also be made with pinto beans.

Devil's Food Cake

a simple, velvety chocolate cake... the perfect dessert (pictured here with peppermint frosting).

4 oz unsweetened baker's chocolate, chopped
1/4 cup baker's cocoa (Dutch-processed if possible)
1 1/4 cup boiling water
3/4 cup all-purpose flour
3/4 cup plain cake flour
1 tsp baking soda
1/4 tsp salt
2 sticks (1 cup) butter, softened but still cool
1 1/2 cups packed brown sugar
3 large eggs, room temp
1/2 cup sour cream or plain yogurt
1 tsp vanilla

1. preheat oven to 350° with rack in the middle position. meanwhile, grease two 9-inch round cake cans and line the bottom of each pan with waxed or parchment paper.
2. whisk flour, baking soda, and salt in a medium bowl, set aside. combine the chocolate and cocoa in a medium-small bowl; pour boiling water over and whisk until smooth, set aside.
3. beat butter in a medium bowl at medium-high speed until creamy, about 1 minute. add the brown sugar and beat at hight speed until light and fluffy, about 3 minutes. scrape down the bowl with a rubber spatula. add eggs one at a time, beating until combined after each one. add sour cream (or yogurt) and vanilla and beat until combined.
4. on low speed, add a third of the flour mixture, then half of the chocolate mixture. then another third of the flour, the other half of the chocolate a finally the last third of the flour just until combined each time. do not over beat. scrape sides and bottom of bowl again and stir gently to thoroughly combine.
5. divide batter evenly into pans and bake for 20-23 minutes until inserted toothpick comes out clean. cool cakes in pans for 15 minutes. run a knife around the edge of each pan and invert cake onto a plate. peel off the paper and re-invert onto a wire rack. cool completely. frost with chocolate, vanilla, peppermint, or Nutella* frosting.

frosting
1/4 cup butter, softened
2 cups powdered sugar
pinch salt
2 Tbsp milk
2 tsp vanilla or 1/2 tsp peppermint extract

beat butter in a small bowl until light a fluffy. add 1 cup powdered sugar, salt, vanilla and 1 Tbsp milk. mix slowly as the sugar incorporates then faster as is becomes smooth. add remaining sugar and milk and repeat mixing. beat until smooth and creamy. add more sugar or more milk to achieve desired consistency (but no more than 1/4 sugar or 1 tsp milk).

* to make Nutella frosting, follow standard frosting recipe adding 1/4 cup Nutella after first addition, and mixing of sugar and milk. continue with the rest of the sugar and milk.

Savory German Pancake

a variation on the standard breakfast pancake, this savory version can be served for any meal.

3 Tbsp butter
6 eggs
1 cup flour
1 cup milk
3/4 tsp garlic salt
black pepper to taste
1 Tbsp onion, finely diced
3 Tbsp spinach, finely chopped
3 Tbsp shredded cheese (from cheddar to asiago)
1 Tbsp green chiles or salsa (optional)
2 Tbsp ham, chopped into small pieces (optional)

1. preheat to 400°. place butter in a 9" x 13" (glass is best but not necessary) pan. place in the oven until melted, 3-5 minutes (do not burn).
2. in a medium bowl, whisk the eggs until combined. add flour, milk, salt and pepper. beat mixture until smooth. stir in onion, spinach, cheese, etc. with a rubber spatula until combined. immediately pour batter into pan.
3. bake 22-25 minutes until puffed and well browned. serve with fresh salsa or ketchup.

Al Pastor Chicken Tacos

2-4 chicken breasts
1/4 - 1/3 cup olive oil
2-3 cloves garlic, minced
2-3 Tbsp chili powder
1-2 Tbsp cumin
1-2 tsp salt
1-2 Tbsp hot sauce (like Valentina or Cholula)
2-3 Tbsp balsamic vinegar
16-14 oz pineapple rings (or fresh pineapple - even better)
1 large onion, cut into 12 wedges (in half, then each half into sixths)
juice of one lime
small corn tortillas
sliced avocado, tomato, onion and cilantro (pico de gallo), and limes

1. combine chicken breasts, olive oil, garlic, spices, hot sauce, vinegar and pineapple juice in a crock pot and toss a few times. add water to almost cover chicken. cook 4 hours on high, six on low.
2. after three hours of cooking, shred chicken in the pot using two forks. add pineapple rings and onion wedges and stir together. cook for remaining time, stirring a couple more times. squeeze and stir in lime juice just before serving.
3. serve on warm corn tortillas (wrap stack of tortillas in foil and heat in 350 oven for ten or so minutes) with avocado, tomatoes, cilantro, onions, limes, etc.