I've grabbed several very yummy recipes from some of the emailing lists that I'm on. Credit is given to each list...Enjoy!
MIXED BERRY & JASMINE TEA SCONES
This is from one of my all-time favorite emailing lists. http://www.thekitchn.com/TheKitchn has all sorts of recipes, as well as what's new in kitchen-ware, hints for up-dating one's kitchen, etc. I whole-heartedly recommend getting signed up for Sara Kate's emails, as well as emails from the TheKitchn's partner, Apartment Therapy. (You can view this recipes on TheKitchn here.)
Serves 6 to 8
1 tablespoon loose jasmine tea leaves
1 1/2 cup unbleached all-purpose flour
1/2 cup almond flour
1/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into small pieces
4 ounces frozen blackberries
4 ounces frozen raspberries
3/4 cup plus 2 tablespoons heavy cream
Course sugar, to top
Heat oven to 375°F. Line a baking sheet with parchment or Silpat.
Place jasmine tea leaves in a coffee grinder or food processor, and process to a fine grind. Combine finely ground jasmine tea leaves, flour, almond flour, sugar, salt and baking powder in a food processor bowl. Pulse 4 times in three second bursts to blend all dry ingredients. Add in the butter and pulse until the mixture resembles wet sand. Pour 3/4 cup of the heavy cream over the mixture and pulse another 3 to 4 times in 3-second bursts or until dough starts to come together. Turn dough into a bowl and fold in berries.
Transfer the dough to a heavily-floured work surface and pat it into 1-inch-thick square. Using a knife, cut dough into 3-inch x 4-inch rectangles and then halve each rectangle diagonally. Transfer triangles to the parchment-lined baking sheet. Refrigerate for at least 30 minutes, or cover with plastic wrap and refrigerate overnight. When ready to bake, remove the scones from refrigerator, brush the tops with the remaining 2 tablespoons of heavy cream, and sprinkle with coarse sugar.
Transfer to oven and bake for 20 to 25 minutes, or until tops and bottom edge start to turn golden. Cool scones on a wire rack before serving.
Recipe Notes
Berry Mix: Use any mix of berries you have on hand, just keep the total ratio of berries to 8 ounces. Frozen or fresh berries will work. Keep in mind if you use fresh berries, they will break in the process of folding and color the dough. Fresh berries will also require a bit more flour on your work surface while you shape the dough into triangles.
Freezing Scones: To freeze, wrap the shaped, unbaked scones in a layer of foil and another layer of plastic wrap. Scones can be baked from frozen, but add 5 to 7 minutes on to the baking time.
CLASSIC PIZZA MARGHARITA
This came from Family Time's emailing list. To view the recipe on the site, click here.
An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy.
Prep. time: 5 minutes; Cooking time: 15 minutes; Serves: 8; Source: Nestle® Very Best Meals
Ingredients
1 (12-in.) prepared pizza crust or Italian bread shell
1/3 cup BUITONI® Refrigerated Pesto with Basil
3 plum tomatoes, thinly sliced
6 ounces mozzarella cheese, shredded
1/2 teaspoon red pepper (optional), crushed
Directions
SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper. BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
*BUITONI Refrigerated Reduced-Fat Pesto with Basil can be substituted.
GRILLED VEGETABLE WRAP
From Vegetarian Times. This is from theMay/June 2010 issue, page 66.
Makes 2 wraps
30 minutes or fewer
According to Vegetarian Times, "When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week." Enjoy!
Ingredients
12 thin asparagus spears, trimmed
1 small red bell pepper, cut into 1/2-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
1 Tbs. olive oil
1/2 cup white beans
1 small clove garlic, minced (1/2 tsp.)
1/2 tsp. red chile sauce, such as sriracha
2 8-inch whole-grain tortillas
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves
Directions
Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
Mash together beans, garlic, and chile sauce in small bowl until smooth.
Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.
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