Tag Archives: scones

Italian Sweet Potato Gratin

For what seemed like such a looooong week – this weekend sure flew by!

There was lots of pancakes. The best pancakes of my life.

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There was lots of finishing up on schoolwork.

There was lots of Bruins watching.

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There was lots of sweet potatoes.

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There was lots of following recipes…

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…as well as creating recipes.

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There was lots of rain. Too much rain.

I’m sick of rain. And wind. I just want snow. And blizzards. I want to be snowed in. I want to step outside and be up to my waist in fluffy, pillowy snow. I want to hear the stillness of a town covered in snow. To look down my road and see nothing but pine trees covered in white, and the road revealing that only the plow truck and sander braved go out.

I don’t want rain. Or wind. Last time we had rain and wind, we had no power for three days, anyway. And I got cold.

Okay, anyways. I’ve cried my river (and it suddenly makes sense why it’s raining) and now I’m building my bridge.

How do I build my bridge?

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By baking. Naturally.

I think the only part of working all week last week that I hated (besides not riding Teddie – that’s a given) was not being prepared or getting to spend time in the kitchen.

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Unfortunately, it’s still too early to get some real Christmas baking done – but it’s never too early to just bake for fun, at least. I chose Vegan with a Vengeance’s Orange Glazed Scones, while my mom baked some of her classic anisette cookies.

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…and got an arm workout while she was at it. And reminded me of a night with a certain alcoholic substance that tastes of anise. I never realized it until today but that is probably what anise will forever remind me of. Shudder.

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Before anyone asks, no, I will not post this recipe. I don’t post recipes from cookbooks when I haven’t changed anything, or have only changed a fraction of the ingredients, or have only made a simple swap. I don’t consider  a recipe to be “adapted” when I’ve simply switched the flour or added some nuts. I used Earth Balance in place of the oil, sure – that’s pretty far from me adapting the recipe, however. Regardless of how I feel about “adaptations” of recipes, however – these scones are delicious enough that they could convince you to buy the book Winking smile

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At one point, my mom tempted me with her food coloring and I attempted to turn my glaze orange. The color frightened me, but hey – it’s a special occasion and I was playing – but I had to start over when the glaze was way thinner than it should have been. I started over sans icing. That fascination was short-lived.

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I did, however, make what I consider adaptations of a couple recipes while in the kitchen today! I wanted to prepare stuff for the week so if I am working every day again, I won’t be so frantic and at a loss as to what to have for lunches and dinners. One recipe was for burgers that I’ll share sometime soon (tomorrow?) and another for an Italian Sweet Potato Gratin.

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This is an adaptation of Moosewood’s Italian Sweet Potato Gratin. I realize I’ve done dinners like this before…but this one is good. I don’t think casseroles ever get old!

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The only bad thing about this gratin?

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It used up the last of my Bove’s pasta sauce Sad smileWell worth it, I suppose – you’ll want to use a good tomato sauce for this recipe! I suppose that’s silly to say, though; I can’t really imagine when you would want to use a bad tomato sauce?

Anyways. Here you go.

Italian Sweet Potato Gratin

serves 4 as a side, 2 as a main

  • 1 medium sweet potato, sliced thinly
  • 1 medium yellow onion, sliced thinly
  • 2 T. basil oil (or olive oil) divided
  • 1/2 t. italian seasoning
  • 1 T. balsamic vinegar
  • 1T. water
  • 3-4 large kale leaves, chopped
  • 1 c. sliced mushrooms
  • salt, to taste
  • 1/4 c. + 1 T. roasted red pepper hummus (or garlic)
  • 1 t. yellow mustard
  • 1 T. nutritional yeast
  • 2-3 T. water
  • 1/2 – 3/4 c. good tomato sauce
  • 1/4 c. whole wheat bread crumbs

Preheat the oven to 400*.

In a small bowl, whisk together 1 T. of the oil, italian seasoning, vinegar, and 1 T. water. Set aside.

In another small bowl, mix together the hummus, nutritional yeast, mustard, and 2-3 T. water. Set aside.

In a casserole dish, spread the remaining 1 T. of oil and then uniformly layer half the sweet potatoes followed by half the onion. Sprinkle with salt and then pour half of the oil mixture over top. Spread half the hummus mixture over top, and then half of the tomato sauce. Layer on the kale, followed by the mushrooms. Sprinkle with salt and repeat the layering process, finishing everything: sweet potato, onion, oil, hummus and pasta sauce. Sprinkle the bread crumbs over top.

Cover and bake for 45 minutes. After 45 minutes, remove cover and bake another ten. Let set for 10 minutes before serving.

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Oh, yes. This was pretty simple to prepare, even though there was a bit of hands on and hands-off time. The perfect warm meal to make on a weekend and enjoy on a week-day Smile

In other news, I was finally able to replenish my peanut butter that I’ve been going through like crazy:

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I may or may not have made that in my mom’s bathroom. I didn’t think whirring a food processor for five minutes straight was going to go over very well.

I still get all excited when peanut butter reaches that peanut butter state. It’s like this clumpy ball one second, and then the next…peanut butter. It’s magic. I don’t know if I can ever buy it again.

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To jazz it up a little this time, I combined:

  • 1/2 c. honey roasted peanuts
  • 1 1/2 c. dry roasted peanuts
  • 1/4 c. sunflower seeds
  • drizzle maple syrup
  • pinch of nutmeg, cinnamon and clove
  • crystallized ginger pieces

And of course I replenished my banana stash so I can resume having bananas dressed up in peanut butter for snack Winking smile

So! That is all for now…but! stay tuned for:

  • lemon-poppyseed blueberry cornmeal-oatbran pancakes
  • broccoli and cashew white bean burgers
  • more fun things that I don’t even know about yet. I hope.

What’s your favorite peanut butter add-in?

What was one fun thing you did this weekend?

18 Comments

Filed under breakfast, dinner, lunch, recipe, sweet potato, vegan, vegetable, vegetarian

Pumpkin-Ginger Spelt Scones

So, it’s official. I’m a sorry excuse for a college student. I’m on break. I have the day off from work. What do I do? Wake up at 6:30 super excited to bake? uhh…maybe…

The saddest part is that I kept thinking about what I wanted to bake pretty much all of last night. It actually started getting frustrating because I found too many recipes I wanted to re-create and amp up! So finally I hit the hay and chose to make two smaller recipes rather than one full-batch. I tend to do that. I was going back and forth between scone recipes: buckwheat? spelt? dried fruit and nut? pumpkin? ginger? apple? citrus? Oh, too many choices! Finally I decided I’d just take an apple biscuit/scone recipe from Clean Eating and adapt it (and when I say adapt – I mean I took their measurements and changed just about everything else ingredient-wise. lol) and create these Pumpkin-Ginger Spelt Scones.

Really, they’re not too much like scones. I can never seem to get crumbly, biscuit-like scones, but that’s okay. I’m okay with a more muffin-like texture! I’m pretty sure it has to do with using olive oil rather than butter. The other clean eating scone recipe I’ve made in the past was the same way. So just know that if you make these, they’re more muffin-like than biscuit-like. And, believe it or not: I wrote down and measured everything this time. Usually I eyeball it pretty good, and then need to remember what I did. This is accurate! haha. I’m going to give you the recipe exactly as I made it, and make note at the end what I will do differently next time.

Ingredients:

1/2 c. Spelt Flour

1/3 c. Whole Wheat Flour

-1 T. milled flaxseed

-2 tsp. baking powder

-1/4 tsp. each: cinnamon, nutmeg, and ginger

-1/4 tsp. baking soda

-1 T. molasses

-1 Tbs. olive oil

-1 Tbs. unsweetened applesauce

-1/3 c. plain greek yogurt

-1.5 Tbs. almondmilk

-1 tsp. chia seeds

-1/2 c. pure pumpkin puree

Optional:

-raisins, rolled oats, turbinado sugar to top

-additional pumpkin, almondmilk, chia seeds, and yogurt for the glaze

Destructions:

1. Preheat your oven to 400*.

2. Combine all of your dry ingredients minus chia seeds in a medium-size bowl, and all of your wet ingredients (+ chia seeds) in a small, separate bowl.

3. Mix together wet and dry, being careful not to over-mix.

4. On a greased cookie sheet, either drop onto sheet with an ice-cream scoop, or form two large, 1″ thick rounds to cut halfway through baking.

top with raisins, oats, and turbinado sugar, if desired.

5. If baking as two rounds: bake 15 minutes, remove from oven, and carefully cut into wedges – I got 6 medium-sized from each round. I think4 large-sized would be reasonable, as well. Once separated, place bake in oven and bake for another 10 minutes or so. They will be more moist than your typical scone when finished.

Serving Suggestion: Top with crystallized ginger and a pumpkin-chia seed glaze.

To make the glaze:

Combine one 8-oz cup plain greek yogurt, 1/4 c. almond milk, 3 – 4 Tbs. pumpkin puree, 2 tsp. maple syrup, cinnamonand 1.5 tsp. chia seeds.

My Thoughts on the Outcome and What I Might Change next time:

-I was pleasantly surprised! I made a lot of swap-ups, really just followed the measurements for flour amounts, baking soda, powder, and oil. They are not very sweet alone, but that is fine with me, especially when served with the yogurt glaze. If you plan on eating them alone and like your baked goods sweet, I’d reccommend you add some sugar or honey.

-I was planning on using 1/2 c. greek yogurt, no milk, and no chia seeds – but only had about 1/3 c. yogurt and didn’t want to break open another just for a spoonful. So I decided to make the chia-seed pudding. It worked quite well, and who doesn’t benefit from a couple extra chia seeds? But – if you have enough yogurt (heh) and don’t have chia seeds, you could use 1/2 c. greek yogurt.

-I also ran out of olive oil, so used 1 T. applesauce to adjust. Thinking about it now, I should have just used another tablespoon of pumpkin, but I guess I wasn’t thinking.

-I also meant to add raisins right into the batter – but completely forgot! Hence using them on the top. I feel they really add to the overall flavor and would strongly recommend using them – but try them right in the batter! The crystallized ginger is also a really good addition, and they might be good right in the batter as well.

-I’d recommend using the ice-cream scoop method. I’ve done it both ways, and don’t know why I did it this way this time around. I guess I just wanted triangles?

I also plugged in the ingredients to a nutrition calculator, just out of curiosity. I based it on making 8 scones – I cut mine into twelve, but honestly, 8 is the way to go. This is also sans raisins, oats, crystallized ginger, and yogurt glaze.

calories: 87, total fat: 2.6g, cholesterol: 0mg, sodium: 8mg, potassium: 40mg, total carbs: 14g, dietary fiber: 2.5g, sugars: 2.5g, protein: 3g.

Based on those, I think next time I’d also add more flax, and definitely 2 Tbs. of olive oil to make them more fulfilling. Or, I could just eat the whole batch for breakfast. Hmm, that’s not a bad idea…

Up Next?

Almond Butter and Jelly Bran Muffins!

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Filed under breakfast, cooking, foodblog, health, health food, healthy living, recipe