Category: Quick Breads & Muffins

Cranberry-Orange Scones

Scones

I have a couple of blood oranges on hand and always have dried cranberries in the pantry. Cranberry-Orange Scones coming up!

Scones

We’re in the midst of our first big snow storm for 2017, expecting somewhere between 6- to 12-inches. The plow guys are here now for the first plowing and it looks like we’ve easily hit the 6-inch mark. They’ll be back later in the day, after the snow ends to clean up the rest of the downfall. It’s windy, that howling wind that tells you it’s bitter cold outside – BRRRR. My weather app says the temp is 26, but “real feel” is 4 degrees. Glad I’m inside.

Once these delicious scones come out of the oven, I’ll be sitting by the fireplace with a cup of tea and a warm, aromatic, delicious cranberry-orange scone.

Scones

Stay warm and cozy friends!

Watch the Cranberry-Orange Scone Video Here

 

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Cranberry-Orange Scones

Scones

A delicious start to any morning or with a spot of tea in the afternoon, Cranberry-Orange Scones are always a welcome treat!

  • Author: Trish Lobenfeld
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 25 mins
  • Yield: 8 scones
  • Category: Baked Good

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon coarse salt
  • 6 tablespoons unsalted butter
  • 1/2 cup dried cranberries
  • grated zest of one orange
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 450º F (232º C).
  2. Mix flours, baking powder, sugar, and salt in a large mixing bowl.
  3. Slice in butter into 12 pieces and cut into flour until butter is size of peas.
  4. Mix in dried cranberries and orange zest.
  5. Push flour mixture to sides of bowl, making a well in center of bowl. Pour cream into well, and cover with flour mixture. Mix gently, a minimal amount of mixing and kneading produces a light, delicate scone, until all ingredients are wet.
  6. Lightly dust work surface with flour and gently knead dough 10 times. Form dough into a round.
  7. Roll dough to 1/2-inch thickness and slice into 8 wedges.
  8. Place on ungreased cookie sheet and bake in preheated oven for 10 minutes or until lightly browned.
  9. Remove to a cooling rack.

Nutrition

  • Serving Size: 1 scone

Tuscan Kale and Bean Soup

Tuscan Kale and Bean Soup

Quick and easy Tuscan kale and bean soup is a hearty vegan recipe. It’s also dairy-free, gluten-free and fits a paleo diet! If you can’t find Tuscan or Lacinto kale, substitute escarole or any other hearty green.

Chop your vegetables small so a few different pieces fit on the spoon at once for best flavor and enjoyment.

Tuscan Kale and Bean Soup

Rinse and drain the kale or greens and coarsely chop.

Tuscan Kale and Bean Soup

Don’t overcook the greens to maintain a vibrant green and slight texture.

Tuscan Kale and Bean Soup

If you’re family doesn’t favor meatless dishes, simply brown 1 pound of loose sausage in the oil before sweating the aromatics or add 3 cups shredded cooked chicken at the end.

A little grated Asiago cheese makes a delicious garnish.

Watch the Tuscan Kale and Bean Soup Video Here.

 

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Tuscan Kale and Bean Soup

Tuscan Kale and Bean Soup

This is a quick and easy soup to make. If you can’t find Tuscan or Lacinto kale, substitute escarole or any other hearty green. If you’re family doesn’t favor meatless dishes, simply brown 1 pound of loose sausage in the oil before sweating the aromatics or add 3 cups shredded cooked chicken at the end. Parmesan cheese on top is optional!

  • Author: Trish Lobenfeldd
  • Prep Time: 30
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 two-cup servings
  • Category: Soup
  • Cuisine: Italian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 6 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground pepper
  • 6 cups stock or water
  • 1 can (x ounces) fire-roasted tomatoes
  • 1 bunch washed, trimmed and coarsely chopped Tuscan kale, or other hearty green
  • 1 can (19 ounces) cannellini beans, rinsed and drained
  • Garnish: freshly grated Parmesan cheese, optional

Instructions

  1. Heat the oil in a 7-quart Dutch oven or large heavy-bottomed saucepan, with a cover, over medium heat.
  2. Note: If you choose to use sausage in the soup cook in the hot oil until browned, using a wooden spoon to break the sausage in to a small crumble.
  3. Stir in the onions, celery, carrots, garlic, salt and pepper; cover and sweat, stirring occasionally for 5 minutes. Lower the heat a little if the vegetables are browning.
  4. Add the stock and tomatoes, bring to a boil, lower the heat to a simmer and cook for 20 minutes.
  5. Stir in the beans and kale or other greens, return to a boil, lower the heat and cook another 8 minutes or until the greens are tender, but not soft.
  6. Serve with freshly grated Parmesan cheese, if you like.

Nutrition

  • Serving Size: two cups