Tasty Tuesday 11/18

Pumpkin Scones

To stay with the fall season, today's tasty tuesday breakfast is pumpkin scones. I have never tried these but a ton of my friends love just about pumpkin everything. Hope you like pumpkin too and will enjoy. A plus? This recipe comes with a video how to.

Makes 8 Scones

Prep time: 15 mins

Cook time: 18 mins

Ingredients:

2-1/2 cups of Flour

1/4 cup of Granulated Sugar

1/4 cup of Brown Sugar

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

8 Tbsp Cold Unsalted Butter

1/2 cup Heavy Cream

1/2 tsp of Vanilla Extract

1/3 cup of Pumpkin Puree

2 tsp of Pumpkin Pie Spice

1 Egg

Egg wash (one egg beaten with 1 tbsp of water)

Raw Sugar

Directions

1) Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

2) In the bowl of a standing mixer fitted with a paddle attachment, add the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt, mix just to combine.

3) Add the cold butter and mix it just until the butter has broken up a bit and distributed evenly throughout the dry ingredients. 

6) In a small bowl, whisk together the egg, pumpkin puree, cream and vanilla. Add it to the dry mixture and mix until the dough comes together.

7) Dump it onto a floured board and shape into a circle or a rectangle that’s about 3/4 inch thick. Cut the scones into desired shape and place them on the parchment lined baking sheet and brush the tops with the egg wash and sprinkle them with the raw sugar.

8) Bake for 17 to 18 minutes or until golden brown, let them cool completely.

Tomato and Avocado salad with Creamy Garlic Cilantro Dressing

INGREDIENTS

DRESSING:

1/3 cup plain Greek yogurt

2 tablespoons olive oil

2 scallions, washed and trimmed

2 cloves garlic (use 1 if you want a milder garlic flavor)

1/2 cup fresh cilantro

Zest and juice of 1 lime

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

SALAD:

1 cup heirloom baby tomatoes, halved

1/4 cup thinly sliced red onion (about 1/4 of a small onion)

1/4 cup roughly chopped fresh cilantro

Salt and freshly ground black pepper

2 avocados

1 lime, halved

DIRECTIONS

For the dressing: In the bowl of a food processor, combine the yogurt, oil, scallions, garlic, cilantro, lime zest and juice and cumin and season with salt and pepper. Blend until smooth.

For the salad: In a bowl, toss together the tomatoes, onion and cilantro and season with salt and pepper; set aside.

Cut the avocados in half, remove the pits, and use a spoon to scoop out the flesh from each half. Slice off a small amount from the bottom of each half so that they sit flat on your platter. Squeeze a little lime juice on the cut side of each avocado and season lightly with some salt. Scoop about 1/4 cup of the tomato mixture inside each half (it's good if a little extra falls around the avocado) and drizzle with some of the dressing. Serve right away!

Teriyaki Salmon

Serves 4

Prep time: 10 mins

Cook time: 10 mins

Ingredients:

1/3 cup of Soy Sauce

1/3 cup of Water

1 Clove of Garlic, minced

1 Tsp of Grated Ginger

2 Tbsp of Brown Sugar

2 Tbsp of Mirin

1/4 tsp of Sesame Oil

1 Tbsp of Cornstarch

1 Tbsp of Water

4 Salmon Fillets, about 6oz each

Directions

1) In a saucepan, add the soy sauce, 1/4 cup of water, mirin, brown sugar, sesame oil, ginger and garlic, and simmer until the brown sugar dissolves.

2) In a small bowl, mix together the 1 Tbsp of water and cornstarch and add it to the simmering sauce. Allow it to thicken, turn the heat off and let it come to room temperature.

3) Place the salmon fillets in a shallow dish or a large resealable bag and pour the sauce right over, make sure to flip the salmon around a couple times to coat the salmon.

4) Cover and allow the salmon to marinate for a couple hours in the fridge.

5) When ready to cook, preheat a non stick skillet over medium high heat, get the salmon out of the marinade but make sure to shake off excess marinade (reserve the marinade) and place the salmon in the hot skillet. 

6) Allow the salmon to cook for about 1 minute on medium high, then turn the heat down to medium low, cover the skillet with a lid and allow the salmon to cook for a few minutes on each side or until the salmon is almost fully cooked.

7) At the last couple minutes of the salmon cooking, pour the reserved marinade in the skillet and let it cook for the last couple minutes.

8) Serve along side some steamed rice and veggies and pour the sauce over salmon.

This video is by the same woman that made the pumpkin scones. Do not forget it is okay to use brown rice vs white rice and it's alright to use light soy sauce so its less sodium. Hope you like today's recipes.