Do not let this summer season go by without trying Barbecued Corn Relish. This recipe happens to be a companion recipe to grilled salmon flavored with barbecue sauce; however, I thoroughly enjoyed the corn relish on a taco salad. You could also serve it up […]
I have longed for summer fruit since December. The stock of homemade jams and frozen fruit vanished before the new year. I was fortunate to discover a U-Pick strawberry and blueberry field close by. The kids went hog wild filling up buckets of fresh picked berries. We ate as many as our tummies could stand, blended some into smoothies and froze the rest. I’ve been waiting for the peaches in the backyard to ripen so we could make blueberry scones with melted peaches; a modern take on the southern peach cobbler.
1 pound fresh peaches, peeled and sliced (1/2 pound frozen)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp lemon juice
1 2/3 cups flour
3 1/2 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp cold butter, cut into small pieces
1 1/2 cups blueberries
1/2 cup heavy cream, plus 2 tbsp
2 tsp granulated sugar or raw sugar
Preheat the oven to 350 degrees. Grease a 8X8 or 9X9 square pan.
In a large bowl combine the peaches, brown sugar, cinnamon and lemon juice. Toss; set aside.
In another large bowl, whisk together the flour, 3 1/2 tablespoons sugar, baking powder and salt.
Using your fingers or a pastry blender, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries and toss. Add 1/2 cup cream. Mix with a fork until the dough just comes together. Turn out onto a floured surface. Gather the dough and pat into a 1-inch thick round. Cut into 8 wedges.
Pour the peaches into the prepared pan. Arrange the wedges on the top. Brush with 2 tablespoons of cream and sprinkle with the 2 teaspoons sugar. Bake until scones are golden, about 50 minutes to an hour. Let cool 10 minutes before serving.
– To bake just the scones arrange wedges on a baking sheet and bake at 350 degrees for 20 minutes.
– Substitute apples or nectarines for the peaches.
Photo: Dancing in the Rain, courtesy of Photo Bucket Someone once told me they were leery of overly happy people because they must be hiding something. I think that there are individuals out there who are genuinely happy. The faults of life roll off their […]
On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are […]
Tuna Noodle Casserole is what you get at the end of the month when the monthly grocery allotment is depleted and the items in the pantry and the refrigerator are limited. As for the pasta anything goes. I used half a box of the little tubular salad pasta and a can of mushrooms from the pantry. The extra pasta that was not added to the casserole was set aside for lunch the day.
I am not an advocate of purposely hiding vegetables I just like to use diced vegetables to help add flavor. The vegetables also contributes a few healthy vitamins and minerals that are lacking in an ordinary serving of pasta and tuna with peas. The broth is an important step that you may be tempted to overlook. Not only does the broth add a little flavor it helps to soften the celery and onion. If you skip adding the broth turn down the heat after adding the onions and celery and cook longer or you are likely to end up with crunchy tuna noodle casserole. I like the idea of not having to bake the casserole. First off the bread crumbs are eliminated and secondly the time is cut down to only 30 minutes.
2 cups broccoli
8 oz pasta
1 tbsp olive oil
1 celery stalk, diced
1 small onion, finely chopped
2 cloves garlic, finely chopped
8 oz mushrooms, sliced, thinly
1/2 chicken broth
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup shredded cheese
1 can tuna
Salt and pepper
Steam broccoli in a pot of water until slightly tender but still cunchy. Remove. Let cool then chop and set aside. Boil pasta in the same pot of water until desired doneness. Drain and set aside.
Meanwhile, heat oil in a large skillet. Add celery, onions, garlic and mushrooms. Cook over medium heat until onions are translucent, about 7 minutes. Add broth. Simmer until liquid is absorbed, about 5 minutes.
Melt butter in the same skillet with the vegetables. When the butter has melted stir in the flour. Slowly whisk in the milk blending until all the lumps are gone and the sauce is smooth. Simmer until the mixture starts to thicken, about 3 minutes. Stir in cheese. Mix until well blended.
Stir in chopped broccoli and tuna. Season to taste with salt and pepper.