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Posts Tagged ‘Whole Grain’

Whole Grain Blueberry Scones | Relishing It

Alright, let’s have a serious talk about scones.  I absolutely love them, but I’m amazed at how difficult it is to get a good scone at most bakeries.  They’re often too cake-y, too hard, or too dry.  I can’t count the number of times I’ve ordered a scone that looked just right behind the display, but ended up disappointed once I took that first bite.  Of course, there are those few bakeries that get it perfectly right.  I’ve tried to capture their perfect combination of texture and flavor in this recipe.

Whole Grain Blueberry Scones | Relishing It

For me, the ideal scone needs to be both dense and airy.  And no, I don’t think those qualities are mutually exclusive.  A scone should have heft, or substance, but at the same time not resemble a cake.  If I wanted cake, I’d have made one.  And I don’t want a dry scone that crumbles apart and leaves a dusty, parched feel in my mouth.  I guess what I’m trying to say is that a really good scone requires a delicate balance– and I think this receipe gets that balance just right.  Plus, you get the added bonus of whole grains and delicious blueberries that transform into something close to a jam when baked.  Delicious.

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing it

These scones take only a few minutes to mix up and about 20 minutes to bake.  The less you fuss with them, the better they tend to be.  In other words, don’t overmix these babies.  Those butter clumps will melt in the oven and result in that beautiful airy quality that you’re looking for.   Frozen butter works just as well here as refrigerated, so don’t stress if you forgot to thaw it.  So whether it’s for a weekday breakfast or a relaxing one on the weekend– these scones are what you’re looking for.  Give them a try.

Whole Grain Blueberry Scones | Relishing it

Whole Grain Blueberry Scones | Relishing It

The Recipe:  Whole Grain Blueberry Scones

Makes 6-8

1 1/2 cups fresh blueberries or frozen (not thawed)

10 ounces (2 cups) white whole wheat flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

3 eggs, divided

1/2 cup whole milk yogurt

6 tablespoons very cold, or frozen butter

zest of one lemon

1 tablespoon turbinado sugar, for sprinkling

For the Glaze:

1 cup powdered sugar

1 1/2 –  2 tablespoons fresh lemon juice

Preheat an oven to 400 °F.  Line a baking sheet with parchment paper.  Set aside.

In a small bowl, mix 2 eggs, the yogurt, and lemon zest together.  Set aside.

In another small bowl, mix 1 egg with 1 teaspoon water for an egg wash.  Set aside.

In a large bowl, whisk the flour, granulated sugar, baking powder, and salt together.  Then cube or grate (with the large holes of a box grater) your cold or frozen butter.  Use a pastry blender to mix it together.  Incorporate it until the clumps are pea sized.  This will take virtually no time if using grated butter.  Just be sure to coat all the butter with the flour.  Then add the blueberries.  Use the pastry blender to incorporate by flipping/tossing the ingredients together.  Don’t smash the blueberries, for goodness sakes.  Then, add the egg/yogurt mixture and stir together with a fork or a rubber spatula.  Remember to not overwork the dough.

Sprinkle a bit of flour down on a clean surface and pour the dough onto it.  Pat it into a 6-inch round.  Use a knife or a bench knife to cut it into 6-8 triangles.  Place them on the parchment paper and use a pastry brush to lightly cover each scone with the egg wash.  Sprinkle with the turbinado sugar and bake for 20 minutes, or until a nice golden brown.  Let cool.

In a small bowl, mix the powdered sugar and lemon juice together until your desired consistency.  Drizzle over the scones.   They keep well for days in an airtight container.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Chickpea and Black Rice Salad via Relishing It

So now that school is out, I’m trying to get my bearings straight.  We are four days into summer vacation, and while I am more than thrilled to have my son home all day long, it’s not without its…complications.  Aanen has this amazing contagious personality– he is truly a joy to be around.  He and his sister get along swimmingly.   And I love not having to pack his lunch every morning and rush him off to school.  Mornings around our house are brilliant.  However…it’s the rest of the day that gets a bit more hectic.  We’re I’m missing my schedule.  I knew exactly how much I could squeeze into a day and how much I could get done.  Now play dates, outings, parks, and pools have all taken its place.  And though I absolutely love all of these things, it’s hard to get any real work done.  I know I’m not unique in this situation or these feelings, but it sure feels good to ramble on about it.

Chickpea and Black Rice Salad via Relishing it

So how does that tie-in to today’s post?  Well, in the hustle and bustle of our summers we tend to eat much simpler food.  It’s easy to do with all of the fresh produce, so I’m absolutely fine with it.  I’ll often make a huge salad or two at the beginning of the week from legumes and grains and we’ll nibble on it for a few days.  It works well when we’re constantly running out the door.  This salad in particular keeps well.  And it’s absolutely perfect to pack for picnics.

Chickpea and Black Rice Salad via Relishing It

Chickpea and Black Rice Salad via Relishing It

I’ve always been a fan of chickpeas.  They’re loaded with protein, and they’re substantial enough to turn a salad into a meal.  If you’re not familiar with black rice, give it a chance.  Here’s a previous dish that I made using it.  I love black rice, sometimes called “forbidden rice”.   It’s nutty and similar in taste to wild rice.  It’s loaded with antioxidants, vitamins, minerals, and fiber.  You can read more about it here.  I realize that some of you may not the able to find black rice and that’s ok.  Quinoa is also a wonderful substitute and is loaded with its own health benefits.  Radishes give this meal a nice little crunch and they are so wonderful this time of year.  The preserved lemon adds a burst of brightness that makes you smile every time you bite into a tiny piece.  If you haven’t made preserved lemons yet, do it now.  They add so much to summer salads.  Here’s a recipe from my blog.  Or you can do the salt pack method, which is how I made this last batch.  This is a recipe for that method.  Obviously, if you don’t have preserved lemons on hand, you should still give this salad a try.  The parsley and subtle shallot vinaigrette bring all of the flavor together and I love the fact that it’s so healthy!  Makes me feel better about all of the ice cream that my kids are devouring.  Hope you enjoy!

Chickpea and Black Rice Salad via Relishing It

The Recipe:  Chickpea and Black Rice Salad with a Shallot Vinaigrette

2 cups dried chickpeas, cooked (see note)

1 cup black rice, cooked  (see note)

1 bunch radishes, chopped

2 tablespoons finely chopped preserved lemon

1 bunch Italian parsley, chopped

For the Shallot Vinaigrette:

1 -2 tablespoons finely chopped shallot, or red onion

2 tablespoons fresh lemon juice, from 2 small lemons

1 tablespoon white wine vinegar (champagne or plain rice vinegar can also be substituted)

about 1/3 cup extra virgin olive oil, or a bit more

sea salt and cracked pepper, to taste

Note:  To cook dried chickpeas, place in a large saucepan covered with cold, salted water.  Bring to a boil.  Let boil for a few minutes.  Cover and turn off the heat.  Let sit for 1-2 hours.  Bring to a boil again and cook for a few more minutes until they are your desired tenderness.  To make the black rice, place in a large saucepan and cover with cold, salted water by a couple inches.  Bring to a boil, then reduce heat just a bit.  Let cook until the rice is tender (about 25 minutes).  Drain the water.

To make the Shallot Vinaigrette:  Place the chopped shallot in a bowl, or jar, and sprinkle with a little salt.  Pour the vinegar and lemon juice on top and let soften for about 15 minutes.  Then whisk in the olive oil, or give the jar a shake.  Season to taste with salt and pepper.  Place in the refrigerator, let it warm up for a few minutes before you plan to use it.

Place the rice and chickpeas into a large serving bowl along with the parsley, radishes, and preserved lemon.  Pour as much dressing over the salad as you like.  Start with a little and add more, you will not need to use the entire amount that you made.  Toss the ingredients together and let the flavors meld for a bit.  You can even refrigerate it and let it warm a bit before serving.  This salad will keep well for days.  Enjoy!

Thanks for stopping by Relishing It!

xo

Laurie

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