Monthly Archives: June 2010

Strawberry Scones

The second recipe I made with my fresh, picked strawberries were these strawberry scones.  Scones are generally not as sweet as cookies or cakes, so they’re great to eat for breakfast with some butter or jam.  The fresh strawberries give them that added, natural sweetness. Enjoy!

Ingredients:

  • 1 egg
  • 1/4 cup plain yogurt
  • 1/2 cup milk
  • 1 tsp lemon zest
  • 2 1/4 cups flour
  • 1/4 cup sugar, plus more for sprinkling
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 8 TBSP cold unsalted butter, cut into small pieces
  • 1 1/4 cup diced fresh strawberries

Directions:

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Whisk together the egg, yogurt, milk and lemon zest until blended and set aside.
  3. Combine the flour, sugar, baking powder, and salt.
  4. Add the butter pieces to the bowl with the dry ingredients and cut the butter into the flour using two forks, until the largest butter pieces are the size of small peas.
  5. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed.
  6. Gently fold in the strawberries.
  7. Knead dough just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive. (The dough will be very sticky.)
  8. Transfer the dough to a well floured work surface and pat into a disc about 8″ in diameter.  Sprinkle lightly with additional sugar and slice the disc into 8 wedges.
  9. Place the scones on the baking sheet and bake until lightly browned on top, about 15 minutes.  Let cool a few minutes before serving.
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Filed under Baked Goods

Strawberry Cream Pie

My mother has devotedly been on Weight Watchers for the last several months and has already seen amazing results. Because of her hard work and dedication, my sister and I did not want to bake her a birthday cake that she couldn’t eat very much of or that she’d feel guilty about eating afterwards.  So we found a Weight Watchers (WW) recipe for banana cream pie and decided to make a few changes, including using our fresh, picked strawberries instead of bananas. When my father heard that we’d be eating WW birthday cake instead of traditional birthday cake, he was not all too optimistic that this cake would satiate any of our birthday cake cravings (I have to admit… I had my doubts as well!). However, both my parents loved this cake and agreed that it was not at all lacking in taste or sweetness.  This cake has 3 points per serving for those of you who are on WW.  Even if you’re not on WW, this is an easy dessert that is both healthy, satisfying, and perfect for the summertime!

Stay tuned for strawberry scones!!

Ingredients

  • 5 full sheets of low-fat graham crackers, smashed into crumbs
  • 1 TBSP butter
  • 1 tsp water
  • 2 c strawberries, cleaned and diced
  • 1 packet of unflavored gelatin
  • 1/2 cup cold water
  • 1/3 cup sugar
  • 1 1/2 cups plain fat-free yogurt
  • 1 tsp vanilla extract
  • 1 tsp grated lime zest

Directions

  1. Preheat the oven to 350 degrees and spray a 9-inch pie plate with nonstick spray.
  2. In a medium bowl, combine the graham cracker crumbs, butter and water with a fork. Press into the bottom and up the sides of the pie plate.
  3. Bake until firm, 3-5 minutes and allow to cool.
  4. Arrange the 1 c of strawberries over the crust.
  5. In a small saucepan, sprinkle the gelatin over the cold water and let stand 2 minutes.
  6. Add the sugar and cook over medium-high heat, stirring constantly, until the mixture boils and the gelatin and sugar dissolve, 2-3 minutes.
  7. Remove from the heat and whisk in the yogurt and vanilla. Pour into the pie plate.
  8. Arrange the reserved strawberries over the pie and sprinkle with the lime zest.
  9. Refrigerate, covered with plastic wrap, until chilled, 2-3 hours.

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Filed under Desserts

Strawberry Picking

This past weekend my sister and I traveled home to visit our parents and celebrate my mom’s birthday.  The beginning of June not only marks my mother’s birthday, but also the beginning of strawberry season in Central NY. 

We decided to go strawberry picking at a nearby farm.  For $2 a quart, you can pick your own juicy, ripe strawberries.  We picked 8 quarts; some will be eaten right away while the others will be frozen for later use.  The strawberries were red, juicy, and perfectly tart.  Stay tuned for several strawberry recipes and remember to support your local farmers!

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Filed under Desserts, Misc.

Swiss Chard w/ Basil, Parmesan & Nuts

Swiss chard is all over the farmer’s market right now.  I got a huge bunch for $2 from my local farmer’s market and decided to make an adapted recipe I found in Fine Cooking.  This is a wonderful side dish that can nicely accompany any protein.  It’s healthy, and it’s easy to make as well.  Don’t be scared to try new green, leafy vegetables like chard, kale, or fresh spinach.  Spicing them up with garlic, lemon, nuts, or fresh herbs can add texture and enhance the flavor as well.  Enjoy!
Ingredients:
  • 1 large bunch of chard
  • 1 TBSP olive oil
  • 3 TBSP peanuts, crushed
  • Salt
  • 1 TBSP minced garlic
  • 1 TBSP cold, unsalted butter cut into 4 pieces
  • 1/4 c Parmesan cheese
  • 1/4 c sliced fresh basil leaves
Directions:
  1. Discard the stems from the chard and cut the leaves into rough pieces.
  2. Wash and dry the leaves well.
  3. In a skillet, heat the olive oil over medium heat. Add the nuts and cook stirring constantly about 2-3 minutes. Transfer the nuts to a plate.
  4. Add the garlic to the skillet and cook for about 15 seconds.  Add the chard leaves and 1/4 tsp salt.  Toss with tongs until the leaves are just wilted, about 1-2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.)
  5. Remove the skillet from the heat, add the cold butter pieces, and stir just until the butter has melted.
  6. Using the tongs, immediately transfer about half of the leaves to a serving plate and sprinkle on half of the Parmesan cheese, basil, and nuts. Layer on the remaining leaves and pan juices, and garnish with the remaining cheese, basil, and pine nuts.  Serve immediately.

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Filed under Side Dishes