Welcome to the Blue Sky Cookbook. Here’s what’s cooking today:
|
|
Oven 425 F
Yields 12 Scones
|
|
2 cups flour
4 tsp baking powder
1 tsp salt
2 T sugar
|
Mix together in a medium mixing bowl.
|
|
½ cup butter (one stick)
|
Soften the butter a bit (20-30 seconds in the microwave on power level 3). Cut the butter into the flour with a pastry blender until the mixture is like tiny gravel.
|
|
1 cup milk
|
Add the milk all at once, and mix with a fork just until all is moistened. The batter should be very soft and sticky.
|
|
½ cup flour
|
Spread ½ cup of flour on the countertop in a 12” circle. Turn out the batter onto the flour. Sprinkle 2 Tbsp of flour on top.
Gently knead about 12 times, pulling from under the outer edge and folding in to the center to knead in the flour.
This is the critical point for fluffy scones- don’t handle the dough too much and don’t mix in too much flour or the scones will be tough.
When the dough is just stiff enough to hold its shape without sticking to your fingers, pat it down evenly to 3/4″ – 1” thickness. Cut with a round biscuit cutter or just cut into triangles.
Rub the cutter or knife in the flour between cuts. Place on an ungreased cookie sheet.
Gather up the remnants of dough into a ball and pat down for another cut.
Bake at 425 F for 10-12 minutes.
|
This is a variation of my mom’s biscuit recipe. These scones are perfect shortcakes – just add fruit and whipped cream.
Posted in Bread & Pancakes | No Comments »
|
|
Oven 400 F, then 325 F
Serves 4
|
|
4 small baking potatoes
|
Wash the potatoes, slice through the skin with a knife. Place in the oven at 400 F. After about 30 minutes, turn down to 325 F when you put the chicken stew in the oven.
|
|
1 medium yellow onion
5 stalks celery
|
Chop the onion & celery to ½ inch size. Set aside.
|
|
12 medium white or Crimini mushrooms
|
Wash the mushrooms well in cold water. Trim the stems and cut into quarters. Set aside.
|
|
4 half chicken breasts, boneless, skinless
|
Cut the chicken crossways into ¼” thin slices.
|
|
2 cloves garlic
¼ cup olive oil
1 Tbsp Provence herbs or Italian herbs
½ can Swanson’s Chicken broth
|
Mince the garlic. Add the oil, garlic and herbs to a Dutch oven or heavy roasting pan. On the stovetop, heat the pan to medium, then add the chicken. Sauté the chicken for 2-3 minutes, stirring often. Add the onion, celery & mushrooms. Add ½ can (1 cup) of chicken broth. Cover the pan and bake in the oven at 325 F for 40 minutes.
|
|
Fresh green beans
|
Prep the green beans and steam on stove top for about 20 minutes or to your liking. Turn off heat.
|
|
2 Tbsp flour
½ can Swanson’s Chicken broth
Salt & pepper
|
Remove the stew from the oven. In a small drinking glass, pour ¼ cup of broth. Add the flour and blend with a fork until smooth. Add to the hot stew and quickly stir with a wooden spoon. The stew will thicken a bit. Salt & pepper to taste.
Serve the stew over the baked potato and green beans.
|
In England, baked potatoes are served ‘’in their jacket” which is the best part- crispy potato skin!
Posted in Chicken, Main Dishes | No Comments »
|
|
Serves 8
Oven 400 F
|
|
2 cups cooked rice
|
Prepare the rice, using 2 Tbsp less water than usual to keep the rice firm. Start the rice first and it will be ready when you need it.
|
|
4 large red bell peppers
3 Tbsp olive oil
|
Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.
|
|
1 large onion
4 stalks celery
2 cloves garlic
|
Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.
|
|
½ cup pine nuts
1 Tbsp Olive oil
|
Pour olive oil into a large sauté pan or wok. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.
|
|
1 Tbsp dried herbs – Provence mix or Italian mix
|
Return the pan with oil to the stove. Add herbs, onions, celery and garlic. Cook until onions are translucent.
|
|
2 cups fresh chopped spinach or 1 small box frozen spinach, thawed
1 cup sliced water chestnuts
|
Add additional oil if needed. Add spinach, water chestnuts, cooked rice, salt & pepper. Stir and cook for 2 minutes.
|
|
2 Tbsp soy sauce
1 tsp ginger
Black pepper
If desired:
I-2 cups chopped cooked chicken or turkey
or
1-2 cups raw shrimp, cleaned and deveined
|
Add soy sauce, ginger, and a sprinkle of pepper.
Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)
Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30-40 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.
|
This is another version of my Red Peppers.
Posted in Chicken, Chinese Style, Main Dishes, Sides | No Comments »
|
|
Yields 2 cups
|
|
2 (15 oz) cans chick peas
3 Tbsp olive oil
1 tsp garlic powder
3 Tbsp lemon juice, freshly squeezed
2 Tbsp Tahini Paste*
1/2 tsp salt
|
Drain the chick peas, discarding the liquid. Place all ingredients in a blender (or beaker for an immersion blender) and blend to a smooth paste.
Serve with toasted pita bread.
|
|
Pita bread
Olive oil
Provence herbs or Italian herbs blend
|
Cut the pita bread into wedges. Place on a baking tray and drizzle with a little olive oil. Sprinkle with herbs. Toast under the broiler for a few minutes.
|
* For super easy hummus, substitute 1½ teaspoons of pure sesame oil instead of tahini paste. It is not as tasty as the homemade tahini paste, but it works in a pinch.
Posted in Appetizers, Mediterranean Style, Vegetarian | No Comments »
|
|
Oven Preheat to Broil
Yields 1 cup
|
|
1 cup sesame seeds
|
Place the sesame seeds on a baking tray and lightly toast under the broiler. Stir often with a wooden spatula.
|
|
¼ cup olive oil
1 Tbsp sesame oil
|
Blend the seeds and oils together with a blender (my immersion blender works best). Blend to a smooth paste.
Cover tightly and store in the refrigerator for up to one month, or freeze in 2 Tbsp portions.
|
Tahini paste is the key ingredient in Greek salad dressing and hummus.
Posted in Ingredients, Vegetarian | No Comments »
|
|
Yields ~2 cups
|
|
1 (500g) carton fat free plain Greek style yogurt
½ pkg dry ranch dressing mix (1 ½ T)
1 T dillweed
2 T dill pickle juice or lemon or lime juice
1/4 cup skim milk (for dressing)
|
Mix together. Omit the milk if you are using this as a dip.
|
|
|
Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.
|
I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!
Posted in Appetizers, Salad, Sauces, Vegetarian | No Comments »
|
|
Yields ~ 1 cup
|
|
1 (7 oz) carton fat free plain Greek style yogurt
¼ cup finely minced onion
¼ cup finely minced dill pickle
1 T dill pickle juice, lime or lemon juice
¼ tsp garlic powder
¼ tsp salt
|
Mix all ingredients. Tightly cover and store in the refrigerator up to one week.
|
I prefer Fage 0% yogurt. This light tartar sauce is perfect with fish burgers and fish sandwiches.
Posted in Fish and Seafood, Sauces | No Comments »
|
Oven 350 F
Yields 2 dozen cupcakes
|
|
1 ¾ cups sugar
2/3 cup butter
|
Soften the butter slightly in the microwave. Beat together.
|
|
2 eggs
|
Add and beat.
|
|
2 1/3 cups flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup milk
1 tsp Vanilla
|
Add and beat.
|
|
3 bananas, mashed
Optional:
2/3 cup walnuts or
1 cup chocolate chips
|
Fold in bananas & nuts or chocolate chips gently with a spoon.
Line the cupcake tin with baking papers. Fill 2/3 full. Bake 20-25 minutes. Insert a toothpick to test for doneness- it will come out clean.
Frost with buttercream frosting.
|
Posted in Cake, Dessert | No Comments »
|
|
Serves 2
|
|
Water
1 Tbsp olive oil
1 tsp salt
8 oz pasta, thin linguine or spaghetti
|
Fill a large, heavy sauce pan or Dutch Oven 2/3 with water. Bring to a boil over high heat. Add oil and salt. Add pasta and stir to soften. While the pasta is cooking, prepare the vegetables.
|
|
1 cup frozen spinach
|
Place the spinach in a glass bowl and microwave for 2 minutes. Set aside.
|
|
4 oz goat cheese
¼ cup olives
2 Tbsp capers
2 Tbsp milk
1 tsp Italian seasoning
Salt & pepper
|
Chop the soft goat cheese into ½ inch bits, Place in a small bowl and mix in the rest. Set aside.
|
|
16 grape or cherry tomatoes
|
Slice the tiny tomatoes in half and set aside.
|
|
2 Tbsp butter
1 clove garlic, finely diced
|
Cook the pasta until tender. Drain into a sieve or colander in the sink. Quickly place the pan back on the hob over medium heat and add the butter and garlic. Stir continuously and sauté for 2 minutes. Add the pasta back into the pan. Once you have added the pasta back into the pan, add the spinach and stir. Add the goat cheese mixture and stir a few minutes until smooth and hot. Add the tomatoes last, and quickly serve onto the plates.
|
This is my favorite “bachelorette” meal. The idea is to see what you have in the pantry or freezer and whip up a fabulous pan of pasta! If you have marinated olives in the fridge, use them and throw in a whole garlic clove from the jar. Substitute any cooked green vegetable for the spinach. The key ingredient is the goat cheese- don’t skimp on that!
Posted in Main Dishes, Vegetarian | No Comments »
|
|
Oven 375 F
|
|
1 c butter
1 ½ c sugar
1 Tbsp corn syrup
1 egg
|
Cream together.
|
|
2 tsp baking soda
3 c flour
3 tsp cinnamon
2 tsp ginger
2 tsp cloves
|
Add and mix well, scrape sides and bottom of the bowl to incorporate all ingredients. Form into two logs, approximately 1 ½ inches thick. Wrap with wax paper and refrigerate for at least one hour.
|
|
|
Cut into thin (a little less than ¼ inch) slices and place on an ungreased cookie sheet. Bake in a preheated oven 7-9 minutes.
|
Delicious Swedish gingersnaps! This is one of my favorite memories of baking Christmas cookies with my dear friend, Ginny, while Brittany and Sampson patrolled the kitchen for crumbs.
Posted in Christmas, Cookies | No Comments »