Adaptable Recipes, Makeover Monday Meals

Makeover Monday Meal- Copycat Breakfast Edition

Even though the official beginning of fall is still a few days away, many of our favorite coffee shops and/or coffee houses have begun to offer fall-themed, or more specifically, pumpkin-spiced hot and cold beverages. The pumpkin theme also extends to donuts, muffins, and quick bread. If you would like to try something a little different that’s easy to make and save you a little money, we have two terrific recipes for you to try.

At the beginning of the pandemic, there was a banana bread baking movement that seemed to be everywhere. As time went on, interest in making banana bread waned. Many people enjoy Starbucks banana bread, so we made a concerted effort to find a recipe that most closely replicates the taste. This recipe was found on the Butter Your Biscuit Blog.

If you are not into pumpkin-spice flavored coffee, we came across a recipe for an Iced Maple Frappe Coffee by Dan McLaughlin on TikTok. It’s super easy and if you’re into maple this is a wonderful twist on a delicious fall-themed beverage.

Both of these recipes are quick and easy. Start the week off on a deliciously thrifty note.

The recipe has been adapted for:

  • Vegan/Vegetarian
  • Gluten-Sensitivities
  • Low Sugar diets

 

Copy Cat Starbucks Banana Bread recipe by Butter Your Biscuit adapted by Still A Chick Lit

  • 2 cups flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, sweet or brown rice flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
  • 1 1/8 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut sugar, turbinado, or raw can sugar, pulsed fine)
  • 1/2 cup vegetable oil (Canola oil)
  • 2 tablespoons buttermilk (dairy: whole fat buttermilk or low-fat buttermilk)  (non-dairy: 2 tablespoons rice, soy, almond, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let sit for 5 minutes before using)
  • 1 teaspoon vanilla
  • 3 extra ripe bananas
  • 1/2 cup chopped walnuts

INSTRUCTIONS

  1. Preheat oven to 325 degrees, spray an 8 x 5 loaf with nonstick spray and line it with parchment paper if desired.
  2. In a medium bowl add flour, baking soda, salt, and cinnamon and whisk just until combined.
  3. In another medium bowl add egg, sugar, and oil and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and mix well, the mixture will be thick and dry.
  5. Add in the buttermilk, vanilla, and mashed bananas and mix until combined.
  6. Pour into a loaf pan, sprinkle walnuts over the top.
  7. Bake on the center oven rack for 60-75 minutes or until the knife comes out clean.

NOTES

 

  • You can adjust the cinnamon to up to 1 1/4 teaspoon of ground cinnamon, depending on your taste.

Maple Greek Frappe by Dan McLaughlin @softpourn on TikTok

1 tablespoon maple sugar

1 tablespoon light brown sugar (Swerve brown sugar substitute)

1 tablespoon good quality instant coffee

Cold Water

Ice

8 ounces of Milk (Whole, Low-fat, 2%) (non-dairy: Almond, Rice, Soy, Oat, Light Coconut, or hazelnut milk)

  • In a glass or travel mug add the maple sugar, brown sugar, and instant coffee.
  • Add enough cold water to cover, but don’t add too much
  • Using a frother, a small immersion blender, blender, or something like a Nutri-bullet. Mix the ingredients together until it’s thick
  • Add ice
  • Pour in your choice of milk, stir, and enjoy,

 

 

 

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Original Recipe on:

Homepage

 

For more coffee beverage ideas, follow Dan on TikTok @softpourn

 

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Holiday Weekend Edition

 

Labor Day is the unofficial end of summer. The kids are back in school. Fall is on the horizon. One of the things I love best about the fall is putting the oven on once again. After ditching it in favor of no-bake desserts and dinner on the grill, it’s nice to have the aroma of something delicious in the oven wafting through the house.

It was Google’s baking and cooking feed that led to finding this wonderful recipe for a perfect morning treat. 31 Daily, is a blog by Stephanie from Puget Sound is an author, publisher, and former television news writer and producer.  She describes this recipe as divine and she’s 100% correct. This donut is lovely and the perfect way to begin your morning or you can save it for your afternoon snack. The recipe is straightforward and since it’s baked and not deep-fried, it seems a little less guilty. The only special equipment needed is a donut pan to bake them.

To make sure as many of you can enjoy this, we have adapted the recipe for:

  • Vegan/Vegetarian
  • Gluten sensitivities or Celiac disease
  • Low Sugar

We hope you enjoy this recipe and make it this holiday weekend and many more weekday mornings. Enjoy in good health,

Double Chocolate Glazed Donuts recipe by 31 Daily adapted by Still A Chick Lit

INGREDIENTS

  • 1 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend flour, sorghum, sweet rice, brown rice flour)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup chocolate chips (vegan chocolate chips)
  • 1 large egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
  • 1/2 cup brown sugar (Swerve brown sugar substitute, organic brown sugar, turbinado sugar)
  • 1/3 cup milk (dairy: whole, 2%, fat-free) (non-dairy almond, rice, soy, or light coconut milk)
  • 1/4 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt, whole milk or low-fat, do not use fat-free) (non-dairy: almond or coconut yogurt, vegan sour cream)
  • 2 tablespoons unsalted butter, melted (unsalted vegan butter)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon vinegar

CHOCOLATE GLAZE

  • 1/2 cup chocolate chips
  • 3 tablespoons cream or milk (dairy light cream whipping cream) (non-dairy coconut or almond milk)
  • 2 tablespoons unsalted butter (vegan butter)

 

  • If you would like to add more fiber use 2/3 cup all-purpose flour and 1/3 cup white whole wheat flour
  • If you don’t have instant espresso, you can use regular instant coffee or 1 teaspoon of strong brewed coffee
  • If using turbinado sugar, pulse it in a food processor a couple of times to give it a finer texture. Turbinado sugar can have more of a rock candy type of consistency.

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
  2. Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
  3. In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
  4. Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula transfer the batter to a piping bag or zip-top plastic bag. If you don’t have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
  5. Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.

 

TO STORE:

The donuts are best on the day they are made. If you have any leftovers, store them in the refrigerator for up to 3 days.

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For more about 31 Daily visit

https://www.31daily.com/

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Breakfast Time

It’s hard to believe that August is nearly over. School is already in session for some but will soon be in session for kids all over the country.  As summer fades, so does summertime’s fresh produce, which gives way to fall staples like apples, pumpkins, and hearty butternut squash.

That doesn’t mean there isn’t still time to enjoy the berries of summer. Blueberries are a superfood. Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them a favorite of doctors and nutritionists. Moreover, blueberries don’t just lower your risk of heart disease and cancer, they’re anti-inflammatory. They are wonderful in muffins, buckles, coffee cakes, and pancakes.  Or you can enjoy them by the handful.

Blueberry muffins have always been a favorite at my house. When you make them yourself, you are in control of the sugar, fat, and sodium content, unlike the muffins you get on the run from your favorite coffee place.

This blueberry muffin recipe is quick. easy, and delicious. The recipe has been adapted for:

  • Gluten-Sensitivities, Celiac disease
  • Low-Carb
  • Vegetarian, Vegan
  • No Sugar

Jumbo Blueberry Muffins

  • ½ cup unsalted butter softened (vegan unsalted butter)
  • 1 ¼ cups sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, baker’s style coconut sugar, turbinado, or raw cane sugar pulsed)
  • 2 eggs (1/4 cup Aquafaba, 1/2 cup silken tofu pureed with 1/4 teaspoon baking powder, 2 flaxseed or chia seed eggs, vegan egg replacer)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • zest from one lemon
  • ½ cup buttermilk  (1/2 cup whole 2% or skim milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes)  (1/2 cup rice, almond, soy, or light coconut milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes)
  • 2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, brown rice, quinoa, or millet flour)
  • 1 ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 cups blueberries; or 2 cups frozen blueberries, thawed; or 2 cups rehydrated blueberries
  • 3 teaspoons sanding sugar, optional
  • optional: 2 tbsp melted butter

INSTRUCTIONS

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cream together the butter and 1 ¼ cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
  3. Add in the eggs, one by one, making sure you beat well after each addition.
  4. Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
  5. Sift the flour, salt, and baking powder into the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
  6. In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
  7. Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
  8. Line a 6 cup jumbo muffin tin or 12 cups standard muffin tin with cupcake liners.
  9. Fill with batter – leave ⅓ muffin tin/liner for muffins to rise above.
  10. Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
  11. Optional: Reserve sanding sugar until the end of cooking. In the final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking the muffins until l the toothpick inserted comes out completely clean.
  12. Remove muffins from tin and cool for at least 30 minutes.

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Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- Dinner Edition Unstuffed Peppers Skillet

 

 

 

We are always on the lookout for delicious recipes to start your week off right. To that end, we came across this lovely recipe by the Real mom Kitchen for an unstuffed peppers skillet. Many of us know and love a version of stuffed peppers made by our moms or grandmothers. The presentation was always as delightful to the eye as it was the palate.  Laura Powell’s unstuffed recipe is a great take on this classic.

To make this recipe a little more inclusive, we have adapted it for vegans and vegetarians too. Remember, you can season it your way. The seasonings used in Ms. Powell’s original recipe work nicely, but feel free to go with your own palate. It can easily be more Italian with the addition of dried oregano, basil, or parsley too. For an Indian flare, a little curry or Garam Masala might be nice. You get the idea, make it your way and enjoy.

Unstuffed peppers skillet recipe by Real Mom Kitchen adapted by Still A Chick Lit

 

3 bell peppers, diced (I used one green, 2 red)

1/2 onion, diced

1 lb ground beef or sausage (beef 80/20 or 85/15, 90/10) (Chicken: ½ pound ground chicken breast, ½ pound ground chicken) (Turkey: ½ pound ground turkey breast, ½ pound ground turkey)

(Beyond meat, ground, Gardein ground, Impossible Plant-Based Burger Ground, Farmland Protein, ground, Good and Gather, meatless beef style ground)

2 cloves of garlic, minced

1 (14.5 oz) can petite diced tomatoes

1 (14 oz) can beef broth (chicken or vegetable unsalted stock)

1 (8 oz) can tomato sauce

1 tsp salt

pepper, to taste

1/2 tsp sugar

1 Tbsp Worcestershire sauce

1 cup uncooked extra-long grain rice

1 cup shredded cheddar cheese (Daiya cheddar cheese shreds or vegan cheese shreds of your choice)

additional diced peppers and/or green onion for garnish

3 tablespoons canola or olive oil, divided

INSTRUCTIONS

In a large skillet with 1 ½ tablespoon of oil, add onion and peppers and sauté until tender. Remove from the skillet and wipe clean. Brown the ground beef or sausage until cooked through. Drain off any excess fat, then add the vegetables back in. * If you are using chicken, turkey, use 1 ½ tablespoon of oil to cook the meat thoroughly until no longer pink.  For the vegan ground, you can cook the onions, peppers, and vegan ground together in the oil until the vegetables are tender.

Add garlic to the meat or meatless mixture and cook for a minute until fragrant. Drain off any excess grease (meat).

Add tomatoes, beef broth, tomato sauce, salt, pepper, sugar, Worcestershire, and rice to the skillet.

Bring to a boil, reduce to simmer, and cover. Cook for about 20-30 minutes until moisture is absorbed and rice is tender. At 20 minutes check and give a stir and continue cooking if needed.

Once the rice is tender, sprinkle cheese over the mixture and cover to get the cheese melted.

Once melted garnish with chopped peppers and /or green onion and serve. Serves 4-6.

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Original recipe adapted from Real Mom Kitchen  http://www.realmomkitchen.com

Adaptable Recipes, Food Glorious Food, Living Your Best Life North of Forty and Fifty Plus, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

It’s already August for many of us it’s been a hot summer. It is also the time when we begin to see more zucchini recipes as it’s the time of year there’s a bumper crop of zucchini everywhere.

I found this recipe in my inbox and it was a hit, even with my seven-year-old nephew, a very picky eater. The best part was that I got to sneak in a little nutrition with all the chocolate goodness. I hope you give this recipe a whirl. There’s a link for A Kitchen Addiction to see what other goodies she has.

This recipe has adaptations for:

  • Gluten-sensitivities
  • Low Sugar
  • Vegan, Vegetarian
  • No-Sugar

Happy Monday to everyone.

 

Double Chocolate Zucchini Muffins by A Kitchen Addiction adapted by Still A Chick Lit

Yield: 18 muffins

 

Prep time: 15 minutes

 

Bake time: 20 minutes

 

Total time: 35 minutes

INGREDIENTS

2 1/4 cups white whole wheat flour or all-purpose flour (brown rice flour, quinoa flour, buckwheat flour)

1 cup unsweetened baking cocoa (Dutch-Process cocoa powder)

1/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, or coconut, raw cane, golden, or turbinado sugar, pulsed fine before using)

1/4 cup brown sugar (Swerve brown sugar substitute, or organic brown sugar, light or dark)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 Cup whole-fat or low-fat plain yogurt (non-dairy: almond, soy, or coconut yogurt) (dairy: Greek plain yogurt low fat, whole milk Greek yogurt, do not use fat-free yogurt)

1 cup milk (dairy: whole, 2%, or skim) (non-dairy: almond, soy, rice, or light coconut milk)

2 teaspoons vanilla extract

2 eggs (1/4 cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer)

1/4 cup melted coconut oil (measured in the liquid state), melted and cooled butter or canola oil would also work (vegan unsalted butter)

2 cups shredded zucchini

3/4 Cups mini chocolate chips + additional mini chocolate chips for garnish, if desired

INSTRUCTIONS

Preheat oven to 375 degrees Fahrenheit. Line muffin tins with cupcake liners or spray muffin tins with nonstick cooking spray.

In a large bowl, whisk together flour, unsweetened baking cocoa, sugar, brown sugar, baking soda, baking powder, and salt until well-combined. Stir in yogurt, milk, and vanilla extract until the mixture just starts to combine.

Add in eggs and melted coconut oil. Stir until combined.

Gently fold in shredded zucchini and mini chocolate chips.

Divide batter into muffin cups. Depending on the size of the muffin cup, each cup will be anywhere from 3/4 to completely full.

Bake for 15-20 minutes, or until the toothpick inserted in the center comes out mostly clean.

Store leftovers in an airtight container.

For More Recipes From A Kitchen Addiction visit:

https://www.a-kitchen-addiction.com

Adaptable Recipes, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

It’s hard to believe that August is here. The summertime seems to be flying by much to the dismay of schoolchildren as it will be back to school time soon. There are a number of channels that are devoted to cooking. I recently discovered Recipe TV, and Irish chef, Catherine Fulvio.

Filmed in County Wicklow Ireland, Catherine’s Ballyknocken Cookery School and Bed and Breakfast looks like a slice of heaven straight out of a Hallmark Movie. The surrounding land is lush, green, and full of life and color.  A Taste of Ireland and Catherine’s Farmhouse Kitchen serves up recipes with warmth, charm, and care.  Catherine is a joy to watch, and it’s extra special when she includes her lovely daughter, Charlotte, as well as the many wonderful residents in town.

There’s a recipe that would make for a lovely morning treat for moms and dads alike, whether you’re a coffee or tea lover. The resulting tea cake is perfect to add a little zen to your day. I have yet to perfect making her family recipe for Barm Brack, but I plan to have a tasty time trying, I hope you do too.

I have included the following recipe adaptations in parenthesis for the following dietary requirements:

  • Gluten-free
  • Sugar-free
  • Low-Sugar
  • Vegan and Vegetarian

If you don’t get Recipe TV in your area, we’ve including the links to Catherine’s Blog and website.

 

Barm Brack recipe by Catherine Fulvio

1 square cake

350ml / 12fl oz cold Irish breakfast tea (1 ½ cups)
540g / 19 ounces/ about 2 cups raisins (golden raisins)
275g / 9 1/2 ounces 1 ¼ cups sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener, coconut, turbinado, or raw can sugar, pulsed fine)
275g / 9½ oz unsalted butter (2 sticks plus 2 tablespoons) (vegan butter)
400g / 14 oz about 1 1/2 cups* self-rising flour (gluten-free recipe self-rising flour follows)
1 tsp mixed spice (I used cinnamon, nutmeg, and cardamom)

3 to 4 beaten eggs (1/2 cup Aquafaba, ¾ cup silken tofu pureed with ½ teaspoon baking soda, vegan egg replacer, or egg replacer)
Chopped nuts and glacé cherries (optional)

Preheat the oven to 320°F /160°C/gas 4. Line a 9-inch square cake tin with greased parchment paper. Wrap trinkets such as coins and rings in parchment paper (as tightly and neatly as possible).
Place the tea, fruit, sugar, and butter in a saucepan and bring to a boil. Boil for 6 minutes. Remove from the heat and allow to cool.
Sieve the flour and mixed spice into a large bowl.
When the boiled mixture has cooled, pour into the flour, and mix well. Add the beaten eggs and mix well again. Pour into the prepared cake tin. Push the wrapped trinkets into the cake mixture (i.e. below the surface, so there is no trace of them when the cake is cooked).
Bake for approximately 1½ hours.
Insert a skewer into the cake to check that it is cooked – if it comes out clean, the cake is ready.
Leave in the cake tin to cool for 20 minutes before removing it onto a cooling rack.

Notes

  • The measurements for the recipe are metric, if possible, weigh your ingredients. It’s the best way to ensure a good bake.
  • Also, adjust the baking time according to your oven.

This recipe is by the G-Free Foodie

Yield: 1 cup of gluten-free self-rising flour

https://gfreefoodie.com/

1 cup gluten-free all-purpose flour, or 1 to 1 gluten-free baking blend

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 tsp xanthan gum, only if your blend does not contain it

Instructions

Mix ingredients in a food processor or mixer for at least ten minutes.

Store in an airtight container in a cool, dry place. Or proceed with your recipe

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For more about the lovely Catherine Fulvio, visit the following links

 

https://catherinefulvio.com/blog/

 

 

https://ballyknocken.ie/

Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Veggie Edition

An Easy and tasty way to get more veggies in your family’s diet

 

July is nearly over, but as the calendar changes to August with the heat still on in much of the country, you want to keep your time in the kitchen to a minimum.  This recipe comes courtesy of my sister, who spotted it in her Google feed just before Independence Day.

The recipe for this Cowboy Caviar is from the Dinner At The Zoo Blog. It works great as an appetizer, with a salad, or your favorite tortilla chips. The recipe requires a little knife work, but you can find a number of the ingredients pre-chopped at most grocery stores.  Low-sodium versions of the canned beans are widely available too. If you aren’t a fan of cilantro, you can use parsley instead. If you like it hot, add more jalapenos. If you don’t like heat, leave it out. Play with the recipe until you get it to suit your palate.

 

It’s one healthy bite that I am sure you and your family will enjoy.

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Servings 8

Cowboy Caviar by Dinner at the Zoo

Ingredients

1 can of black beans rinsed and drained (low-sodium)

1 can black-eyed peas rinsed and drained (low-sodium)

1 cup tomatoes seeded and finely diced (plum, cherry, grape tomatoes are great to use)

1 jalapeno seeded and finely diced

1 cup corn can be fresh, canned, or thawed from frozen

1 avocado chopped

3/4 cup red and/or orange bell pepper seeded and finely diced

1/2 cup red onion finely diced

1/3 cup cilantro leaves chopped

1/3 cup olive oil

1/4 cup lime juice

1 tablespoon honey

1 teaspoon chili powder

1 teaspoon cumin

salt and pepper to taste

Instructions

Place the beans, black-eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion, and cilantro in a large bowl.

In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt, and pepper.

Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.

Notes

Make-ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.

 

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Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

 

Breakfast is considered the most important meal of the day. So, instead of grabbing a fast-food breakfast sandwich, why not have a lightly sweet scone to enjoy with your tea or coffee instead.

These recipes come together fairly quickly and you can make the dough ahead of time and refrigerate it for up to two days. These recipes have been adapted for vegan, vegetarian, gluten-free, and low sugar diets. The substitutions are in the parenthesis next to each ingredient.

A Taste of Ireland recipe for Irish scones adapted by Chamein Canton

Makes 7 large scones  and 10 small scones

(225gr / 2 cups) plain all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

2 heaped teaspoons (2 ¾ US tsp) baking powder

Large pinch salt

1 US level tablespoon) castor sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, turbinado, or raw cane sugar, pulsed fine)

2oz (50gr / ½ a stick of butter) chilled unsalted butter (vegan butter)

(280ml / 2 fl. oz / ½ cup plus 2 tablespoons US cups) milk approximately” (dairy: whole, 2$) (non-dairy almond, rice, soy, or light coconut milk)

Beaten egg & sugar to glaze (2 tablespoons Aquafaba or 1 tablespoon soy lecithin)

Preheat the oven to Gas 8 / 450F / 230C

Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Make a well in the center and add most of the milk. Mix to a soft dough adding all of the milk if required.
Turn out onto a floured surface and knead lightly. Roll out to about 1 inch (2 ½ cm) thickness. Dip the cutter into flour and cut the dough into rounds of 1 ½ inch (4cm).
Place scones on a floured baking tray, glaze with the beaten egg, and put immediately into the hot oven. In 15 minutes approximately, the scones should have risen and had a golden top. Enjoy with Irish butter and homemade jam!

  • The amount of milk added is determined by where you live and your house. If you’re in a drier area, you may need to add more milk so the dough begins to come together. Be sure not to overwork the dough. If you live in a humid climate, it may take less milk. Use your judgment.

Mini Chocolate Chip scones by Sugar Spun Run adapted by Chamein

2 cups all-purpose flour (465g) gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

1/4 cup granulated sugar (100g) (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)
2 teaspoon baking powder (18g)
1/4 teaspoon salt
1/2 cup very cold unsalted butter frozen is better (226g) (vegan unsalted butter)
1/2 cup heavy cream (237ml) (full-fat coconut milk or 3 tablespoons almond milk with 2 tablespoons melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add )
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips

Glaze
1/2 -1 ½ cups powdered sugar (110g+) (Swerve confectioner’s sugar substitute, organic or vegan confectioner’s sugar)
1 Tablespoon milk (30ml) (dairy: whole, 2%, fat-free) (non-dairy: almond, rice, soy, or light coconut milk)
1/4 teaspoon vanilla extract optional

Instructions

Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt.

Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory — you can use cold butter cut in with a pastry cutter).

Measure out the heavy cream in a measuring cup and add vanilla extract. Stir gently.

Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the number of dry ingredients, it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.

Once the dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface

lightly knead the dough and chocolate chips together until you are able to form a ball.

Break the dough into 4 even pieces and round each one out into a disk about 5″ wide.

Cut each into 8 wedges and transfer to cookie sheet.

Bake at 375F (190C) for 14-16 minutes.

While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.

Once scones are cooled, dip, drizzle, or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.

 

To learn more about Irish Cooking check out A Taste of Ireland on Recipe TV

https://recipe.tv/

Adaptable Recipes, Food Glorious Food

Makeover Monday Meal- Galbi Chicken Stir Fry

This Makeover Monday Meal was inspired by TikTok. I’ve been on the app for just a few months, and I’ve been enjoying a variety of TikTok’s creators’ content. This recipe was a result of @bellafoodie, who is a  part of #toddlersoftiktok. Bella is a precious little girl who loves to eat her parents’ cooking. She gave her daddy and mommy the okay to share the recipe for Korean Galbi short rib. The marinade looked fantastic and I’ve found that it works wonderfully with sirloin strips, chicken breast, chicken thighs, and thick-cut pork chops. The marinade is great for grilling meat and stir-frying.

Bella’s Galbi Inspired Chicken Stir-fry with vegetables

1 Asian Pear, halved and seeded (if you can’t find it, Anjou or Bosc pears will work too)

4 cloves of Garlic

1 small Ginger root, peeled

5 Green Onions, both green and white parts

1 small Onion, halved

3 tablespoons Mirin

3 tablespoons low-sodium Soy Sauce

¼ cup Brown Sugar

1 ½ teaspoons of Sesame oil

2 tablespoons Honey

1 tablespoon Sesame seeds

1 pound of boneless, skinless chicken breast or thighs, cut into strips or cubed

3 broccoli crowns, quartered into bite-size pieces

1 small red bell pepper, cut into strips

1 orange bell pepper, cut into strips

Canola or Peanut oil

  1. Add the first 11 ingredients into a blender and puree until smooth.
  2. Pour the marinade into a bowl. Add the chicken breast or thighs. Cover and let marinate overnight.

To Make the Stir-fry

  1. Add enough oil to cover the bottom of your wok or large cast-iron skillet and turn the flame to medium-high.
  2. Add the chicken to the wok once the oil is hot. Cook the chicken until it’s golden, but it doesn’t have to be cooked all the way. You will toss it back in to finish cooking. In the meantime, remove the chicken from the wok and set it aside.
  3. Before adding the broccoli and red peppers, make sure the oil is still hot. Add the vegetables, but don’t crowd the wok. When you put too many vegetables in the pan, they will be steamed and soggy. Add the veggies in stages and continue tossing for about 3 to 5 minutes.
  4. Add the chicken and cook until it’s done.

Serve over hot jasmine or brown rice

Notes

  • If you want to make this vegetarian and vegan friendly, you can use extra-firm tofu or seitan with the marinade. However, instead of letting it sit in the marinade overnight, marinate these proteins for up to one hour. Then use the Galbi marinade to flavor the vegetables.
  • If your palate leans toward more spice, feel free to add your favorite chilis to the marinade for that extra kick.

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Makeover Monday Meals- Lunchtime Edition

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It’s officially summertime and the living is easy and hot. Heading outside to barbecue or grill is great for holidays and the weekend, but in the midst of a busy work week, not so much.

Here’s a great recipe for a tasty, light, and easy chicken salad you can make using leftover grilled chicken, or low-sodium canned chicken breast. You can even make it vegan or vegetarian. Swap out the chicken with extra-firm tofu or seitan.

This recipe is keto friendly.

Light and Easy Chicken Salad

2 cans low-sodium chicken breast, drained or 1 1/2 cups of shredded from rotisserie chicken (1 cup of cubed extra-firm tofu or seitan)

3 tablespoons plain yogurt ( plain Greek yogurt, low-fat plain, whole milk plain, whole milk Greek yogurt) (plain vegan almond, rice, or soy yogurt)

1 1/2 tablespoons mayonnaise (light, olive oil, or vegan)

1 tablespoon onion powder

1 1/2 teaspoons ground mustard powder or prepared Dijon mustard

1 Granny Smith apple, diced (skin on)

1 Macintosh, Gala, Empire, or Pink Lady apple, diced (skin on)

1/4 cup dried cranberries

1/4 cup raisins (dark or golden, your choice)

1/4 finely diced red onion

Chopped walnuts or pecans

In a large bowl mix the mayonnaise, yogurt, onion powder, and mustard together to combine.

Add the chicken, apples, cranberries, raisins, and onions. Mix well to combine. Cover and refrigerate for at least one hour.

Serve on a bed of lettuce topped with walnuts or pecans. It’s also great as a light starter for a party served in endive or Bibb lettuce. Makes a great sandwich on toasted whole wheat or brioche bread.