summer kefir scones – 2 ways

Kefir Scones -

this post was created in partnership with Green Valley Organics.

during the work week
i’m an early bird,
typically up before the alarm dings.
it’s unusual indeed for it to go off,
and when it does happen,
it’s a sign i slept really well,
and the day can be considered a victory
before it even starts.

we attempted to view the eclipse on monday,
there we were,
dw & i with our shoddy recalled goggles
that we purchased weeks ago,
standing under a heavy blanket of grey clouds,
it was like Mordor,
and then right as 2:42pm was imminent
the clouds opened
and we were rained on.
not so victorious,
but hilarious regardless.

summer is winding down,
our zucchini stash is ridiculous
and every time i bite into a peach
i’m reminded that august is going away
and september is right behind it.
i’ve stashed a few peaches
and shredded zucchini in the freezer,
to make some breakfast scones in winter,
when it’s bleak and i require
some kind, any kind, of pick-me-up.
these summer scones:
victory indeed.

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

Kefir Scones -

Lemon Zucchini Scones or Peach Lavender Scones
makes 8 each

1 1/2 cups spelt flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (nix if making peach lavender scones)
1/2 tsp salt
2 TBL butter, cold and cubed
1/2 cup plain, whole milk kefir
3 TBL maple syrup
zest of one lemon (1 TBL dried lavender)
1 cup shredded zucchini, wringed/squeezed dry as much as possible (or cubed peach slices)

preheat the oven to 375Β°F, and line a baking sheet with parchment paper.

in a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

cut in the butter with a fork until the mixture resembles fine crumbs.

pour in the kefir and maple syrup. add in the zucchini and lemon zest. (or peaches and dried lavender)

dump the mixture onto lightly floured counter top. shape into a disk and cut into 8 segments.

transfer to prepared baking sheet. bake for 18-20 minutes, or until lightly golden.

cool on pan for a few minutes and then transfer to wire rack to fully cool.

cover well. i usually keep them in large pyrex container, in the fridge. when i’m ready to eat, i toast them just a smidge in the toaster oven for some added warmth and crunch.

BAM!

Kefir Scones -

4 years ago: vietnamese pickled carrots & daikon
3 years ago: blueberry swirl muffins
2 years ago: summer salsa
1 year ago: homemade chocolate covered popsicles

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balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

oh it’s been a week.
things that happened:

how the temps were simultaneously
warm but the winds cool,
or, how i had the chance to eat poorly,
but instead ate salad and guacamole and rice cakes.
how i joined the Y and bought myself
a black 1 piece bathing suit so that i could
do water aerobics.
how i did F O U R photo shoots
for these breakfast bars,
in 2 different spots around the abode.
it’s a wonder there were any
left to photograph.

balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

*note: these are a little on the cloying side, i would cut back the sugar by half, though the hit of balsamic does cut through, lending a rounder taste to it overall.

1 cup softened butter, i use green valley organics
1 cup brown sugar
2 cups quick cooking oats
1 1/2 cups plus 2Tbl spelt flour, divided
2 cups dried berries (my local mom’s has blueberries, cranberries & cherries. take your pick)
1/2 cup chopped candied ginger
6 oz container of plain yogurt, i use green valley organics
1 egg, lightly beaten
1/4 cup balsamic vinegar, i use Hare Hollow’s Blackberry Ginger

preheat oven 350F.

in large mixing bowl, cream butter and brown sugar.

to the creamed mixture, add the oats and 1 1/2 cup of spelt flour, until just blended.

set aside about 1 1/2 cups for topping.

with the rest, pressing into greased 12×9 pan.

bake for 10 minutes.

meanwhile, in a bowl, combine the dried berries and candied ginger, and mix it with the yogurt, egg, and balsamic vinegar. add in the remaining 2 TBL spelt flour to soak up some of the moisture.

spread wet mixture of partially baked crust.

dot the top with remaining crumb mixture.

bake 20-25 minutes.

cool on rack., cut into squares.

fridge leftovers.

BAM!

balsamic berry + ginger cereal bars

this post was sponsored by Hare Hollow. all opinions are my own.

orange & olive oil cake

Orange & Olive Oil Cake

it’s somehow well into february
2017 has been the slowest & quickest passing of time.

today,
6 years ago,
i met 2 incredible humans.
just over a month ago
we lost an incredible human.

everything else aside,
we have much to celebrate,
and so we will.

Orange & Olive Oil Cake

orange & olive oil cake
adapted from the splendid table

*note: the recipe calls for the use of a 9″ springfoam pan and a bake for up to 42 min. i grabbed our 8″ pan from the pantry & our oven runs hot so we took it out early and it was just right. a crust forms and it creates a perfect contrast with the soft interior. this is a great accompaniment to morning coffee, 3pm tea or after dinner nosh.

**note: cover well & will keep in fridge for a week.

1 1/2 cups spelt flour
scant 1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
2/3 cup fresh squeezed orange juice (about 2 oranges)
zest of 2 oranges
2/3 cup light olive oil
1/4 cup chopped candied orange peel
powdered sugar, optional, for dusting

preheat oven to 375Β°F. line an 8″ cake pan with parchment paper. set aside.

in mixing bowl add alllllll the ingredients, except for the powdered sugar, and mix through. (that’s what i did) however, if you want to be correct: dry ingredients first, then add the wet stuff one at a time. mix with a spatula until all the dry streaks are gone.

pour into prepared pan. bake for 38 minutes.

cool for 20 minutes, then flip out of pan onto wire rack to cool completely.

sprinkle with powdered sugar if desired, slice and serve.

BAM!

Orange & Olive Oil Cake

3 years ago: 2 flavors of pull apart bread
2 years ago: savory sticky rice
1 year ago: red wine poached pears

citrus-pistachio scones (grain free)

Citrus-Pistachio Scones

the other night,
while aimlessly scrolling through FB
with alex trebeck smug in the background
i came across an hs friend’s update.
for some reason,
through no prompting that i could discern,
he listed 10 albums he listened to
when we were all still pimply,
voices changing
and in dire need of deodorant.
being as how i adore lists
i wracked my brain
for my list of albums:

Citrus-Pistachio Scones

madonna // bedtime stories
tori amos // little earthquakes
toad the wet sprocket // fear
jon bon jovi // blaze of glory
u2 // zooropa
erasure // the innocents
roxette // crash boom bang
alanis morissette // jagged little pill
stone temple pilots // purple
counting crows // august and everything after

this doesn’t include the
asian new wave
i still have a fondness for.

tl;dr: i was emo AF

Citrus-Pistachio Scones

citrus-pistachio scones (grain free)
loosely adapted from against all grain cookbook by danielle walker
makes 7 scones

*note: these scones have nothing to do with music, unless you count the fact that i was listening to music while i made them.

2 cups blanched almond flour, sifted, plus more to roll out dough
3 TBL super crushed pistachio nuts, unsalted
3 TBL kinda sorta crushed pistachio nuts, unsalted
1/4 cup maple syrup
1 egg
2 TBL almond milk, i use califia farms
1/2 tsp baking soda
1/4 tsp salt
3 TBL coconut oil, in soft solid form
zest of 2 lemons
1/4 cup candied orange peel (recipe below)

preheat oven to 350F, put parchment paper on cookie sheet. set aside.

place almond flour, 2 types of crushed pistachio nuts, maple syrup, egg, almond milk, baking soda, salt & lemon zest into mixing bowl. mix until it loosely comes together.

using a fork, add in the coconut oil, letting the oil crumble. stir in candied orange peels.

on the counter, sprinkle some almond flour. dump out the dough onto the counter and shape into a disc, about an inch thick. cut into triangles and be done with it. but if you’re fancy, use a round biscuit cutter to make into circle scones.

place on prepared cookie sheet.

bake for 18-20 minutes. i like it slightly under, crispy outside but still soft on the inside. dw likes it more done. you’re aiming for a golden crust.

serve with tea or coffee. if you’re super fancy, a glaze drizzle would be nice.

candied orange peel

*note: if conventional oranges are what’s available, be sure to wash them in warm water. i’ve let them sit in a vinegar bath (1 part vinegar, 2 parts water) for about 5 minutes. in my mind, whether true or not, it gets rid of any residual sprayed pesticides etc. it’s entirely up to you.
**note: this can be made way ahead, and can keep in a clean jar in the fridge for awhile, aim for less than a month.

2 organic oranges
water
1/2 cup sugar
scant 1/2 cup water
3 TBL sugar

wash the oranges really well, and dry.

cut the top and bottom of the orange to give it stability. you can either score the skin and peel (which is how my gpa used to do for me) or you can be lazy and just cut the skin off as close to the flesh as possible.

cut/peel as much of the pith (the white stuff) off as possible.

slice the orange peels as thin or thick as you want.

dump into a saucepan, add water and bring to a boil. drain. do this 2 more times.

in the same saucepan, add in the 1/2 cup sugar with scant 1/2 cup of water. bring to a gentle boil, swirl to dissolve the sugar. add in the sliced peels, mix to make sure every peel is covered in syrup. leave it alone for about 15 minutes.

drain, reserving the syrup for another use, like tea or lemonade, or some baked bread that calls for the use of citrus simple syrup to be doused in it. i’d say there’s about 1/4 cup of the stuff left.

in a bowl add about 3 TBL sugar. add the drained sticky peels to the bowl and shake it around till all the peels are coated in sugar. lay on a cookie tray with parchment paper. spread it out into a single layer. put it in the oven set at the lowest temp possible (mine goes down to 170F) and leave for 30 minutes, or up to an hour. more if your peels are thick. you’re aiming for a dried product.

BAM!

Citrus-Pistachio Scones

3 years ago: red pepper & baked egg galette
2 years ago: crocheted broomstick lace infinity cowl
1 year ago: mushroom stroganoff

lemongrass chicken & rice soup

Lemongrass Chicken & Rice soup

we celebrated autumn super early this year,
like,
butt-crack of september early.
not because it was cold,
but because there was a Chicken Soup Contest
that i had to enter
and i needed to tweak the recipe.
for 3 weeks straight
poor dw had to eat chicken soup for lunch.
further,
he had to analyze what it was lacking,
and what i could do to fix that lacking.

Lemongrass Chicken & Rice soup

dw was by my side the entire event,
helped set up,
calmed my nerves,
and assistedΒ with the ladling.
(he also reminded me to look gracious
when i didn’t win ALLLLLL the categories #TigerChild)
i even sent him out to spy on my fellow competitors.
alas,
we walked away with the
“Director’s Choice Award”
(he was so adorably proud #MyBiggestFan)
we have a week’s worth
of leftover soup for lunch,
dw has requested no soup after this week,
and i’m already brainstorming for next year.

Lemongrass Chicken & Rice soup

lemongrass chicken & rice soup
serves 6-8
keeps in fridge for a week, perfect for lunches.

*note: it looks like a lot. if it’s too long, you don’t want to read and you’re strapped for time, use boxed/canned chicken stock and infuse the lemongrass/ginger/garlic/kefir lime leaves by simmering them in for about 30 minuntes. it’s cheating, but it’ll do the trick.
*due to this being a jewish contest, the rules were that the ingredients be kosher. kosher rotisserie chicken is brined, so there’s an added saltiness. for the first 2 weeks we used regular plain rotisserie chicken and upped the fish sauce amount. for the last 2 weeks, i decreased the fish sauce amount, just be sure to season to taste accordingly.
*note: the garnishes are clutch — the lime and cilantro adds freshness. don’t skimp on that.
*late note: to keep the flavor of lemongrass etc in the soup throughout the week, keep the extra flavoring pieces in, fishing them out just before serving. if you take them out sooner, the soup still tastes great, but it’s milder.

homemade stock:
1-2 kosher chicken carcasses, depending on how big they are
3 large carrots, washed, tips trimmed and rough chopped
3 stalks of celery, washed and rough chopped
6 lemongrass stalks, trimmed and slightly bruised
2″ knob of ginger, slightly smashed
3-4 garlic gloves, whole but slightly smashed
handful of kefir lime leaves
1 small-medium onion, quartered
3-4 red thai chilis, whole and scored
palm-full of whole black peppercorns
water

soup:
2-3 carrots, washed, peeled & diced
2 celery stalks, diced
1 small onion, diced
2 garlic cloves, minced
meat of kosher rotisserie chicken, shredded
1/2 cup rice
1/8-1/4 cup kosher fish sauce (i used Red Boat)
1 TBL oil, olive oil or grapeseed

extra flavoring:
2-3 lemongrass stalks, slightly bruised
1″ knob of ginger, slightly smashed
1-2 garlic cloves, slightly smashed
1/2 small onion, cut in half
1-2 red thai chilis, whole and scored
splash of neutral oil, like grapeseed

garnish:
limes
chopped cilantro
chopped red chili (very, very optional)

in a crock pot, add all the stock ingredients in and add water till it covers everything. lid, turn on low and walk away. i’ve done it for as short of amount as 4 hours and for as long as over night (about 7-8 hours). strain and set aside.

to make the extra flavoring, in a small frying pan gently warm a splash of oil and saute all the ingredients. be gentle, you’re just warming the ingredients through so they can release their aroma and flavor. keep on low, kinda sorta ignore and every so often move the ingredients around so they don’t feel neglected and burn.

in a big pot, heat up the oil and saute the diced onion until softened, you’re not looking to caramelize it though so be careful. add in the minced garlic, carrots and celery and mix thoroughly. carefully pour in the stock. add in the extra flavoring & shredded chicken, and bring to a boil.

lower heat.

add in the 1/2 cup of rice, stir, lid and let simmer for 15 minutes, or until rice is cooked.

season with fish sauce, to taste.

at this point, you can fish out the random flavorings, or just avoid them when ladling the soup.

serve with lime wedges and topped with chopped cilantro and chopped red chili.

BAM!

Lemongrass Chicken & Rice soup

3 years ago: how to make bouillon cubes
2 years ago: blueberry swirl + coconut macaroons
1 year ago: apparently, i didn’t do shit last year.