Blueberry Citrus Scones

I am a tea-junkie. More importantly, I like to have a little something sweet (that will not give me a ‘food coma’) to tag along with my tea. These scones are perfect. If you want to add a little protein to your snack, try spreading a thin layer of nut butter on them. Loaded with antioxidant-containing foods (wheat germ, cinnamon, blueberries, orange juice/zest), this little treat will be the perfect way to start, manage, or finish your day. Cheers!

Blueberry Citrus Scones (serves 20)

Ingredients:

• 2 1/3 cup whole wheat flour
• ½ cup wheat germ
• 1/3 cup packed brown sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 Tbsp butter
• 1 ½ cups dried blueberries (or fresh)
• 1 Tbsp grated orange zest
• 1 egg
• ¾ cup milk
• 1/3 cup orange juice
• White sugar, optional (for dusting)

Directions:

1. Preheat oven to 375°F. Grease two baking sheets or line with parchment paper.
2. In a large bowl, mix together whole wheat flour, wheat germ, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut chilled butter into dry ingredients. Mixture will appear crumbly.
4. Stir in blueberries and grated orange zest.
5. In a smaller bowl, stir together egg, milk, and orange juice.
6. Make a well in the center of the dry ingredients, and pour in the egg mixture. Stir until dough forms.
7. Turn dough onto a floured surface, and knead gently until dough is pliable to roll with a rolling pin.
8. Roll dough out to ½ inch thickness, and cut with a biscuit cutter (any cookie cutter will work).
9. Place scones 2 inches apart on baking sheets.
10. Dust with white sugar, and place in the preheated oven for 15-20 minutes.
11. Store in an airtight container.

A Little Late, but Here's To Earth Day with this Tex-Mex Salad

Having just got back from Mexico, I thought it only appropriate to express my appreciation for Mexican culture with one of my favorite quick-fix dinner recipes: Tex-Mex Salad. My variation is chockfull of vegetables (of course), and I like to make my own taco seasoning that has very little salt.

The Mexican culture stresses the importance of family. Growing up, I had dinner at the dinner table with my family every night. You would think that we would have run out of things to talk about, but to this day, we battle over who gets to speak next. So, let us honor family and the Mexican culture with this very delicious dish!

 Tex-Mex Salad (4 entrée salads)

Ingredients:

• 1 Taco seasoning
• ½ cup water
• ½ lb lean ground sirloin
• 2 romaine hearts (lettuce), chopped
• 1 green pepper, chopped
• 1 onion, chopped
• ¾ cup radishes, chopped
• ¾ cup carrots, chopped
• 1 cup super -sweet corn
• 1 avocado, peeled and diced
• ½ cup reduced-fat cheese
• Sprinkle of crushed whole grain tortilla chips, if desired

Directions:

1. In a medium skillet, cook meat until browned. Drain access fat, if any.
2. Add taco seasoning and water. Simmer about 10 minutes or until water is absorbed.
3. Meanwhile, chop vegetables.
4. Divide lettuce evenly between four plates. Top lettuce with remaining vegetables, divided evenly between plates.
5. Add cheese and a sprinkle of whole-grain tortilla chips, if desired.

Taco Seasoning

Ingredients:

• 1 Tbsp chili powder
• ¼ tsp garlic powder
• ½ tsp crushed red pepper
• ¼ tsp dried oregano
• ½ tsp paprika
• 1 ½ tsp cumin
• ½ tsp black pepper
• 1 dash salt

Directions: In a small bowl, mix spices together.

 

Crisp Asparagus & Broccoli Salad

The days are getting longer, the sun is starting to shine, and it’s time to bring back our fresh and humble vegetables. This salad is extremely green (and even greener if you can get these food items locally, in season). Regardless, there is nothing like a fresh salad to start your evening meal right. I added grilled salmon to my salad, but you can eat this just as it is. Bring a little more green into your life with fresh asparagus, broccoli, and arugula – maybe it will start our growing season early this year!

Crisp Asparagus & Broccoli Salad (serves: 4)

Ingredients:

• 1 bunch fresh broccoli (about 5-6 cups)
• 1 bunch fresh asparagus
• 1 bunch fresh arugula, chopped
• Olive oil spritz
• Salt and Pepper, to taste
• 1 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• ¼ cup freshly grated parmesan cheese

Directions:

1) Preheat oven to 375°F. Line two baking sheets with foil. Spritz with a thin layer of olive oil cooking spray.

2) Cut off broccoli florets from stems (about 5-6 cups), and place florets on a single layer on one baking sheet. Spritz broccoli florets with olive oil. Season lightly with salt and pepper.

3) Cut asparagus into 2-inch segments, and place in a single layer on the other baking sheet. Spritz asparagus with olive oil. Season lightly with salt and pepper.

4) Place broccoli and asparagus in preheated oven for 15-20 minutes, or until vegetable edges begin to brown.

5) Meanwhile, place arugula in a large bowl. Toss with balsamic vinegar and olive oil.

6) When broccoli and asparagus are slightly roasted, top arugula with roasted vegetables. Add freshly grated parmesan cheese. Toss salad.

Sits & Sleeps: Artist to Follow - Louise Despont

Louise Despont's The Host

When it comes to art in my home, I'm still figuring out what I like and don't like. I know I don't like bold graphics or mottos or figure paintings. Geometric, sketchy, somewhat abstract forms. In July, I'll be moving, and I'm looking for art and art inspiration to decorate the new place. I'm currently loving the work of Brooklyn artist, Louise Despont. Her art is typically graphite and colored pencils on antique paper - absolutely love the results and the intricate patterns. All images are from her website.

Louise Despont's The Serpens

Louise Despont's The Revelers

Louise Despont's Sandglass

Louise Despont's Constellation Symptom No. 3

The last one is my personal favorite, which one do you like?

Kitchen Sink Muffins, what?!?!

I like to freeze produce from Farmer’s Markets at the end of harvest to get the fresh taste of ‘home’ in my dishes and baked goods. It’s spring cleaning time, and for the avid cook – that means the freezer and pantries too! I always keep certain items on-hand: dried fruit, nuts, flour, sugar, spices, etc, but it was time to use those browning bananas and the pumpkin I froze from last harvest (canned pumpkin will work as well). 

I call these “Kitchen Sink” muffins because they are a little of everything  - anything I can find in my cupboards, refrigerator, or freezer. Shape up or ship out with these muffins! They are loaded with good-for-you fruits, vegetables, and nuts (Think: an extra dose of vitamins and minerals!). Already high in fiber, try adding a small handful of flax or chia seed  to the batter for a little boost. Clean out your kitchen and your body with these little bites of goodness!

“Kitchen Sink” Muffins (serves 24)

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup vegetable oil
• ½ cup unsweetened applesauce
• 1 1/3 cups pumpkin puree
• 1 cup white sugar
• 2 ½ cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 2 tsp cinnamon
• ¾ cup raisins
• ¾ cup shredded carrots
• 1 medium apple, chopped
• ½ cup chopped nuts (almonds, walnuts, or pecans)

Directions:

1. Preheat oven to 350°F. Line 2, 12-each muffin tins with paper muffin cups or grease lightly.
2. In a large bowl, stir together mashed bananas, eggs, oil, pumpkin, applesauce, and sugar.
3. In a smaller bowl, combine flour, baking powder, baking soda, salt, and spices. Stir into banana mixture until just combined.
4. Fold in raisins, shredded carrots, chopped apple, and nuts.
5. Pour batter into prepared muffin tins.
6. Bake at 350°F for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Guest Post: Reduce & Reuse - Upgrading Your Garden Apt.

It’s best to reduce!  But this is America, and we can use with the best of ‘um.  So, I did both some reduction (as I didn’t buy anything brand new) and some reuse of vintage materials.  First, I searched for undervalued items at auctions, flea markets, on Craigslist or perhaps, in your parents’ basement.  These Michel Thonet-style bentwood chairs for example, with this blah fabric were won at a local auction house for $50 (plus 15% Buyer’s Premium, that’s another post).  

Admittedly, after I bought them, they sat in the barn for a full 8 months before at that same auction house two bolts of Japanese-inspired, German-made fabric (at least 20 yards) came on the block. I snagged both bolts for $60, after which I dropped both the chairs and fabric at my favorite local upholsteress (via Lithunia). At $20 per chair…presto and “Aciu“ (Pronounced AH-chu – which means “Thank You” in Lithuania)!  Rethought chairs! All for $190 plus an extra bolt of fabric for future projects.  Perfect for a game of Backgammon or our current craze Canasta!

The pagoda form lamp was another auction score. Check out auctionzip.com for your local auction spots!

About the Author: 

Christopher H. is an Auctioneer and Decorative Arts Cataloger in Jefferson’s Virginia, who enjoys antiques, Persian carpets, robot cookie jars, stone carving, 78 rpm records, Johnny Cash biographies, hoops, cooking followed by eating, wine, and fire. 

books.

Lindsay here - where to begin? I personally love reading, and after several years of acquire an assortment of books, then combining them with Adam's, it can seem like my garden apt. is overflowing with books. Even after I tried going through my collection, there's something about books and reading that are very personal to me. There's really nothing that can get me out of a funk like a good book.

Of course, there are thousands, even millions, twenty-somethings that have books in their apartment, usually to convey something about them. We've all seen it, we know what I am talking about too. The success books (ek!), the how-to, etc. However, I'm currently obsessed with very unpretentious ways of books in home decor - giving the impression that there is truly no other place to put them and going beyond the traditional bookshelf.

I'm a sucker for books in the kitchen!

I'd take a bath forever if this was my bathroom.

A table for your handbag! 

Some coffee tables!

A fire place filler!

Love reading ~ you can follow me and what I'm currently reading on Goodreads.

Also, for Chicago folks, I'm looking for recommendations for a good book club.

Avocado Deviled Eggs

Happy Easter ~ Happy Spring! In honor of the light and warmth coming to our northern hemisphere, I thought I would mix up your typical Easter deviled egg. I have never really liked eggs prepared this way, but let me tell you – mixing an avocado and a bit a Greek yogurt with egg yolks will create the creamiest texture and the most delicious combination. 

You thought you liked guacamole? This combination is sure to make your guests (or just you yourself) relish in delectability. A minor twist on an ancient favorite…and so inexpensive, especially during one of the biggest egg sales of the year!

Avocado Deviled Eggs (serves: 12)

Ingredients:

• 6 hard-boiled eggs
• 1 medium avocado, diced
• 3 tbsp plain greek yogurt
• 1/8 tsp cayenne pepper
• Salt and black pepper to taste

Directions:

1. Cut hard-boiled eggs in half lengthwise, and gently scoop out yolks.
2. Place yolks in a small bowl. Add diced avocado, Greek yogurt, cayenne pepper, salt, and black pepper. Mash with a fork
3. Place avocado filling into a piping bag (a sealed, plastic Ziploc bag with the tip cut off works too).
4. Pipe egg whites with avocado-yolk mixture. Sprinkle with fresh ground pepper and parsley.