After neglecting my blog for so long, it is hard to know what to write about! In the past 3 weeks, I have made some delicious food, said goodbye to my wonderful preceptor and nurses at GGH, visited with new friends in Guelph, checked out a craft fair in Chicago, IL, written my final exam for the semester (18 months left!) and been on at least 6 airplanes!
I am currently in Sydney, Australia waiting for my flight to New Zealand, where I am heading for my Christmas holiday!
I have a few recipes I would like to post, but they might not all come at once. I brought my mom’s famous craisin scones for my last shift at the hospital and I promised the staff that I would put the recipe on my blog. Other soon to be posted recipes?
- GF Moroccon Vegetable Pie
- Spelt seed bread (similar to the bread I bought at With the Grain in Guelph!)
Craisin (Orange) Scones
Ingredients and Method:
1. Preheat oven to 400˚F
2. Soak ¾ C craisins in boiling or very hot water for 10 minutes, or however long it takes you to prepare the rest of the recipe…
3. Mix dry ingredients:
- 1 ¼ C all purpose unbleached flour
- ¾ C spelt flour (or whole wheat)
- ½ tsp salt
- 2-3 tbsp sugar (depending on how sweet you like your scones)
- 1 (generous) tbsp baking powder
- 1 tbsp orange rind (if you have it – I didn’t this time, but it is so good!)
4. Cut ¼ C softened butter (or vegan margarine) into dry mixture until it looks like course crumbs.
5. Drain craisins. Toss them in the dry mixture until they are flour coated and well dispersed.
6. Whisk 1 egg and put into a ¾ C measure. Fill to the top with soy or almond milk. It should be roughly 2/3 C milk alternative.
7. Add egg/milk mixture to dry ingredients until just combined. Add a bit more milk if needed, depending on the flour you choose (spelt flour will likely absorb a bit more liquid than whole wheat).
8. Place by the spoonful (2 generous tablespoons per scone) on a baking sheet 2-3 cm apart. Bake for 12-15 minutes or until golden brown.
9. Optional Icing:
Heat 1-2 tbsp frozen orange juice concentrate with about 2/3 C. icing sugar until smooth. Pour by the spoonful onto the scones and allow to cool and harden before serving! This is really a nice touch that I highly recommend!
Here are a few photos from Chicago where I spent the weekend with one of the most amazing people, my dear friend, Josina. She came from Minnesota where she is currently working to meet me for the weekend! We checked out all the best food locations including this vegan restaurant called Native Foods which is from California. We were thrilled to eat whole bowls of vegetables seasoned with fresh tahini and spices.