Lunch and Dinner · Rachel's Recipes · Uncategorized

Sweet Potato and Quinoa Salad

Believe it or not, it’s suddenly the middle of August which means Labor Day is only a few weeks away! As cookouts are planned and gatherings are arranged, it’s nearly time to start thinking about what to make for clean, healthy, crowd pleasing side dish. This Sweet Potato and Quinoa Salad is fresh and summery, but incorporates some fall flavors as well, making it ideal for the last barbecue of the summer.

0415171705a.jpgPreheat the oven to 425°F. Wash, peel, and cube the sweet potato and toss it with some olive oil. You can also add salt and pepper to taste if you wish. To make cleanup easier, put a sheet of parchment paper down on a baking sheet before spreading the sweet potato on it. Make sure there is only one layer of potato cubes so that it roasts evenly. After about 15 minutes, they should be slightly golden and tender, but not mushy.

Meanwhile, put the quinoa and broth in a pot or saucepan. Bring to a boil and then reduce the heat and let the quinoa simmer for roughly 10-15 minutes or until all the water is absorbed. When it is done, it will be soft and fluffy and the germ ring of the grain will be visible.

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Since we’re waiting on the sweet potato and quinoa, now is a great time to start prepping the other ingredients. Chop the basil, cilantro, and scallions and set aside. Wash and juice the lemon as well.

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In a small bowl, add the minced garlic, apple cider vinegar, maple syrup, olive oil, and lemon juice and give in a good whisk.

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When the sweet potato and quinoa are ready, put both in a large bowl. Add the cranberries, herbs, and onions and mix in the dressing. Salt and pepper to taste. Enjoy warm or cold–it’s delicious either way!

 

Ingredients

Salad

  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup tricolor quinoa, rinsed and drained
  • 1 1/2 cup reduced sodium vegetable broth
  • 1/2 cup dried cranberries
  • 1/4 cup sliced scallions
  • 2 Tbs. fresh cilantro, chopped
  • 2 Tbs. fresh basil leaves, chopped
  • Kosher salt and black pepper to taste

Dressing

  • 1/2 tsp freshly minced garlic
  • 1 1/2 tsp apple cider vinegar
  • 4 tsp pure maple syrup
  • 1 1/2 Tbs garlic infused olive oil
  • 2 tsp fresh lemon juice

Directions

  1. Preheat the oven to 425°F.
  2. Wash, peel, and cube the sweet potato and toss it with some olive oil. You can also add salt and pepper to taste if you wish.
  3. To make cleanup easier, put a sheet of parchment paper down on a baking sheet before spreading the sweet potato on it. Make sure there is only one layer of potato cubes so that it roasts evenly. After about 15 minutes, they should be slightly golden and tender, but not mushy.
  4. Meanwhile, put the quinoa and broth in a pot or saucepan.
  5. Bring to a boil and then reduce the heat and let the quinoa simmer for roughly 10-15 minutes or until all the water is absorbed. When it is done, it will be soft and fluffy and the germ ring of the grain will be visible.
  6. Chop the basil, cilantro, and scallions and set aside. Wash and juice the lemon as well.
  7. In a small bowl, add the garlic, apple cider vinegar, maple syrup, olive oil, and lemon juice and give it a good whisk.
  8. In a large bowl, combine the quinoa, sweet potato, cranberries, onions, and herbs and  mix in the dressing. Salt and pepper to taste.
  9. Serve warm or cold. Enjoy!
Breakfast Pastries · Rachel's Recipes · Uncategorized

Lemon Raspberry Scones

It’s finally berry season! The strawberries are fading out, but raspberries, blueberries, and black raspberries are still growing strong. Instead of eating all the berries straight off the bush, I decided I could set aside one cup of raspberries to make some amazing scones!

0701170946cPreheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside. If you’re using regular buttermilk, you don’t need to do anything with it at this time.

In a large bowl, combine the flour, sugar, baking powder, flax, salt, and zest if using.Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.

0701170954c.jpgWhisk the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl.

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Add the wet ingredients to the dry and mix until the dough has come together, but do not over mix. If the dough is still very sticky, add some more flour. Gently fold in the raspberries.

0701171012b Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet. Repeat with the rest of the dough.

0701171013 Bake for about 15 minutes or until the scones turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack.

0701171148bWhile the scones are cooling, prepare the glaze. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest (if using). Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones. When the they are cool, drizzle the glaze over the top with a fork. Enjoy!

 

Ingredients

For the scones:

  • 3 Tbs buttermilk  or 3 Tbs skim milk + 1/4 tsp apple cider vinegar
  • 2 cups whole wheat pastry flour (plus extra for kneading)
  • 1/4 cup sugar
  • 1 Tbs baking powder
  • 1 tsp ground flax seed
  • 1/2 tsp salt
  • 7 Tbs cold butter
  • 3/4 cup applesauce
  • 3 Tbs raw honey
  • 1 1/2 tsp lemon extract
  • 1 cup fresh or frozen raspberries
  • Zest of 1/2 lemon (optional)

For the glaze:

  • 1/3 cup powdered sugar (plus some extra for thickening as needed)
  • 1 Tbs raw honey
  • 1 Tbs skim milk
  • 1/2 tsp lemon extract
  • Zest of 1/2 lemon (optional)

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside.
  3. In a large bowl, combine the flour, sugar, baking powder, flax, salt, and zest if using.
  4. Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.
  5. Combine the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl.
  6. Add the wet ingredients to the dry and mix until the dough has come together. Do not over mix. If the dough is still very sticky, add some more flour.
  7. Gently fold in the raspberries.
  8.  Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter.
  9. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet.
  10. Repeat with the rest of the dough.
  11. Bake for about 15 minutes or until they turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack.
  12. While the scones are cooling, prepare the glaze.
  13. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest (if using).
  14. Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones.
  15. When the scones are cool, drizzle the glaze over the top with a fork. Enjoy!

Makes 16 scones

Awards · Uncategorized

Versatile Blogger Award

Recently, I was nominated for the WordPress Versatile Blogger Award. Thank you to Author S for the nomination! I truly appreciate all your support as I try to establish myself in the blogging community. It really means a lot!

The rules for the Versatile Blogger Award are as follows:

  1. Thank the blogger who nominated you as well as link his or her blog.
  2. State the rules for the award as well as use the award logo in the post.
  3. List seven facts about yourself.
  4. Nominate up to 15 other bloggers. Leave a comment on each nominee’s blog to let them know with a link to more information.

Seven Facts

  1. I absolutely love horses. I always have and always will.
  2. While riding horses is amazing, my main equestrian discipline right now is carriage driving.
  3. As much as I enjoy culinary arts, I am actually pursuing a career in veterinary medicine.
  4. Music has always been a huge part of my life and I play four instruments (cello, piano, ukulele, and accordion).
  5. I enjoy doing anything outdoors–especially hiking and stand-up paddle boarding.
  6. Even though it stresses me out, I like to travel. My two favorite trips I’ve been on include a road trip to Toronto, ON and a mission trip to Spokane, WA.
  7. My animals are a huge part of my life! I have a horse named Elliott, a dog named Macy, and five chickens.

Nominees

  1. Lauren- LuBerry Pie
  2. Destiny- Reflection of Des
  3. Siyana- Brush and Needle
  4. Bryony- Design Mischief
  5. Bailey- Arsenic and Old Place
  6. Six Thirty-Three
  7. The Traveling Diary of a Dippy-Dotty Girl 
  8. Osyth- Half Baked in Paradise
  9. I Used to be Indecisive
  10. The Laughing Housewife

Thanks again to Author S for the nomination and I’ll be stopping by all the blogs of nominees to let them know!