Pumpkin Spice Cranberry Scones

I was testing out a new recipe this morning in an effort to use up cranberries leftover from Thanksgiving that I'd stashed away in the freezer, along with a can of pumpkin that never quite made it into a pie. This holiday-spicy, pumpkin and cranberry breakfast treat was the perfect thing to make the house smell incredible and take away that winter chill.

Pumpkin Spice Cranberry Scones--right out of the oven

I have written the instructions to make these scones either as pictured or as “drop scones.” The wedge-shaped scones (pictured) have a more muffin-like texture than I’m used to for scones. The drop scones will be crisper around the edges and have a more traditional scone texture. So, make whichever version you prefer—enjoy!

Pumpkin Spice Cranberry Scones

Ingredients:

1 heaping cup of fresh or frozen cranberries

¾ cup Silk unsweetened soymilk (dairy milk or other unsweetened non-dairy milk)

4 tsp. ground flaxseed

1-15oz. can pumpkin puree

3 TBSP molasses

Zest of 1 large lemon, chopped

2 cups all-purpose flour

1 cup whole wheat flour

1-1/3 cups sugar

4 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon*

1 tsp. ground ginger*

½ tsp. ground cardamom*

¼ tsp. ground cloves*

¼ tsp. ground nutmeg*

1 tsp. salt

½ cup (1 stick) vegan margarine or butter, cold and cubed

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment paper or Silpats.

2. In food processor, pulse cranberries until roughly chopped. If frozen, return to freezer until you are ready to use.

3. In medium mixing bowl, whisk together milk, flaxseed, pumpkin, molasses, and lemon zest; set aside.

4. In large mixing bowl, whisk together flours, sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg and salt. Then, sprinkle the margarine/butter cubes over the flour mixture. Use your hands to break up the margarine/butter into pea sized pieces or smaller and distribute them evenly through the flour mixture.

5. Use a rubber spatula to scrape the wet mixture into the dry mixture. Add cranberries. Fold together until just mixed taking care not to over mix (which will make the scones tough).

6 (wedge-shaped scones, muffin-like). To make these like the picture, divide dough in half and put each half onto the center of the 2 sheet pans; shape into a circle that is about 1-inch thick. Brush the top with milk and sprinkle with pumpkin seeds if using (I did not do this for the scones pictured). Bake about 30-35 minutes or until toothpick inserted into the center comes out clean. Cut into eighths, like a pizza, when finished. Place wedges on a cooling rack. This method makes very muffin-like scones.

Pumpkin Spice Cranberry Scones--ready for brunch on the deck

 

7. Eat while warm. Cool to room temperature before packing into a ziplock or airtight container and storing in the freezer. These are good reheated in the microwave for ~20 seconds or until warmed through; toast if desired. Serve alone or with butter.

Drop Scones (more scone-like): Instead of step 6 above, use an ice cream scoop to portion out scoops of the dough evenly onto the sheet pans. If using pumpkin seeds, brush the tops with milk and sprinkle with the seeds (I did not do this for the scones pictured). Bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Place scones on a cooling rack. This method makes more traditional-textured scones.

Wedge-shaped scone method makes 16, and drop scone method makes 20 scones.

*To make this faster, you can substitute 3 tsp. pumpkin pie spice for all of the spices (cinnamon, ginger, cardamom, cloves, nutmeg).

Not quite homemade gourmet pizza

I may be a chef, but I'm a busy one that has to cut corners many days of the week if I want to eat healthy.  I'm sure everyone can relate!

This is a great quick meal that I make a variety of versions of.  For today’s pizza, I used pre-made whole grain pizza dough from Trader Joe’s (they make a great garlic herb version as well).  While the oven is preheating to 500F (with the pizza stone inside if you have one), I get the dough out of the refrigerator and let it rest, still in its plastic bag, on the counter for 20 minutes to let the proteins relax.  This makes stretching the dough MUCH easier.  Meanwhile, I chopped my “Italian sausage” up into small pieces and briefly browned it in a small skillet on the stovetop.  Then chopped the green and red peppers and sliced the mushrooms and onions.

Time to stretch the dough – I LOVE stretching pizza dough (OK, I love tossing it in the air like back in the day when I used to work a third job at a well-known pizza chain making and delivering pizzas).  Sprinkle a handful of flour (whatever kind you have handy) on the counter and roll the dough into a ball.  Then, press your fingers slightly into the middle and begin stretching the edges, working your way around the dough.  Once you have a 6-8” circle, you can use your balled fists underneath the dough to stretch by pulling your fists gently in opposite directions.  Work your way around the dough doing this until you have a 12-14” diameter circle.  So, I realize this doesn’t involve tossing, but it’s the best way to do it at home unless you really like cleaning flour off the floors, nearest wall and all the items nearby.  Now, sprinkle a pizza peel or round pizza pan with cornmeal and place the dough on top.  I really like how the crunch of the dough touching a pizza stone contrasts with the chewiness of the inner part of the dough and the toppings, so I almost always opt for the peel and then slide the pizza once it’s sauced and topped directly into the oven onto a pizza stone.  

Almost there!  Spread a thin layer of sauce one the dough leaving ¾ to 1-inch clearance on the edges for crust.  If you don’t have dedicated pizza sauce and/or don’t want to make it, you can improvise as I did, taking an already-opened, half-used jar of roasted red pepper (or any flavor you like) pasta sauce out of the fridge, spread it on the dough, then sprinkle the pizza liberally with dried oregano.  I also like to sprinkle the sauce with minced garlic and dried basil.  Then, I top with the “sausage” and peppers.  

Stretched dough, on the peel, topped with sauce, peppers and "Italian sausage"

Sprinkle this with whatever shredded cheese you like.  I cannot eat cheese, so I use Daiya. (It's the most cheese-like of all the cheese alternatives I've tried.)  

Dairy-free cheese alternative

If you do the same, you’ll save yourself 22mg of cholesterol and 18% of your daily saturated fat per serving when swapping Daiya for mozzarella - not to mention the other unpleasant issues that many have after eating cheese.  (The calories are equivalent between the two, if you’re wondering.)  Finally, arrange the very finely sliced onions and mushrooms on top of, or mixed in with, the cheese.  This allows the onion to brown and crisp a bit and prevents the mushrooms from becoming a soggy, watery mess underneath the cheese (or “cheese”).

When your oven is at 500F (or has been for at least 15 minutes if using a pizza stone to allow time for it to warm through), put the pizza into the oven (or slide it from the peel to the pizza stone with a good thrust of the arm forward and a jerk back of the hand holding the peel to get it to slide onto the stone…alternatively, you can take the stone out of the oven, set it on top of the stove, and then slide the pizza onto it with the aid of a spatula if you don’t trust your skills as above and/or don’t want to risk a mess in the oven and smoke-filled kitchen).  Set the timer for 10 minutes.  At this point, it will be done for those that don’t like the crust and cheese very brown.  I prefer it after about 15 minutes of cooking.

Remove pan from over or slide peel back under pizza on the stone and remove from oven (this is MUCH easier after cooking than before cooking).

The creativity is not over!  You can eat as is, top with chunky olive tapenade (as I have here) or sliced pickled jalapenos.  I also love to make a salad of arugula dressed very lightly with balsamic vinaigrette and place a small pile of it on top of each slice or over the entire pizza (if you want a dramatic presentation).  This turns the pizza into a very well balanced meal and the tanginess of the vinaigrette contrasts nicely with the heavier flavors of the pizza.  Today, I had no arugula, so I used the last of the leftover pasta sauce, added dried oregano, basil and minced garlic to it and heated while the pizza cooked to make dipping sauce for the slices. 

Slice of the finished pizza topped with mixed olive tapenade & served with warm pizza sauce for dipping

TAKEAWAY POINTS:

- Description of stretching and working with pizza dough

- Making a quick pizza sauce from leftovers and dried herbs

- Be creative with your ingredients!  There is no need to use any or all of the ingredients I did.  If you like cheese and actual meat or poultry topping, fine, use those.  Use whatever ingredients you have around and like on pizza.

- Salad can be served ON TOP OF pizza.

- Great reheated the next day

- Don’t pile too many ingredients on your pizza – especially if you’re using a pizza pan – because you will have a soggy mess.  Avoid this by putting watery ingredients (like the mushrooms used here) on top of the cheese.

- Make sure to preheat your oven!  The hotter, the better!

- Get rid of the cheese altogether, substitute white bean spread or hummus for the pizza sauce, top with salad as mentioned above or cut into small pieces and use for an hor d’oeurve at a party.

- Yes, you can use premade crust, but it's usually not as good as sticking with premade dough and stretching it yourself.

Ingredients:

1 pound premade ball of pizza dough (I used whole wheat)

6-8 ounces sauce for topping pizza, more if you want extra for dipping (use premade pizza
    sauce, homemade or concoct something equivalent from leftovers as I did)

Dried oregano (enough to liberally sprinkle on pizza, more if making extra dipping sauce)

Dried basil, optional (enough to sprinkle on pizza, more if making extra dipping sauce)

Minced garlic, 1-2 teaspoons or to taste (I used already minced garlic from a jar)

1-1/2 Tofurkey Italian “Sausages” or 4-5 ounces of your favorite pizza-topping protein

1/8 – ¼ each green and red bell pepper, sliced or chopped into small pieces

4 or 5 cremini, white or other mushrooms, sliced 1/8-inch thick

Small amount (just a few slices) of white or yellow onion, sliced as thinly as possible

1-2 cups shredded cheese or cheese substitute (I used a mix of mozzarella and cheddar flavored Daiya, dairy-free cheese substitute)

Directions: As above

Makes 8 slices, serves approximately 4 people with 2 slices each

Approximate calories per slice (if prepared as I did): 250 calories

Calorie-saving note: cut down on the cheese, cut out the meat or meat substitute.  Calories per slice with 1/3 less cheese and no “meat” = 185 calories per slice

Flax Muffin Recipe

(imported post from "A Chef in Med School" 7/11/2009)

Flax Muffins

This recipe is a great way to get more flax – and therefore omega-3’s – into your diet. Store extras in the freezer for a quick breakfast on-the-go.

Ingredients

2/3 cup raisins (soaked in ¼ cup boiling water)

1-1/2 cup whole-wheat pastry flour

1/2 cup flaxseed meal or nut meal (buy pre-ground or see directions, below)

1/2 cup quick oats

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

Dash of cloves (and/or nutmeg), optional

2 eggs (or egg substitute, see below)

1 cup buttermilk (or 1 Tablespoon vinegar mixed with enough

soy or other milk to make 1 cup)

4 tbsp honey

1-1/2 tsp vanilla extract

Directions

Pour boiling water over raisins in a small dish, cover and set aside. Line muffin tins with muffin cups and spray cups with non-stick spray. Whisk together all dry ingredients in a medium bowl. In as separate bowl, whisk together all wet ingredient. Drain raisin liquid into wet ingredients. Stir drained raisins into dry ingredients to coat well with flour. Stir wet ingredients into the dry ingredients all at once, making sure to just mix until just barely moistened (over-mixing makes muffins tough); it is ok to have lumps. Fill muffin tins about 2/3 full. Bake at 400F for 15-18 minutes or until a toothpick comes out clean. Place pan on cooling rack for a couple of minutes. Remove muffins from pan and place directly on cooling rack when the muffins are cool enough to touch with your fingers. Serve with jam and or nut butter.

Checking for Doneness with a Toothpick

To Store: cool muffins completely and then place into a gallon ziplock bag or airtight container. Good for 3-4 days at room temperature or 1-3 months frozen. To thaw, leave at room temperature, or microwave for 30 seconds, or toast in a toaster oven.

Makes approximately 13-14 muffins.

Nutrition Summary -- Per muffing (vegan variation): 131 calories, 3 g total fat, 4 g protein, 24 g carbohydrates, 4 g of fiber, 9 g sugar, 93mg sodium. Estimated Glycemic Load=12 (medium). (Note: using eggs will add about 30mg each cholesterol and sodium as well as a small amount of saturated fat to each muffin.)

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Vegan Variation -- Use one of the options below to replace eggs. Use soymilk + vinegar instead of buttermilk. Use Agave, corn syrup or other liquid sweetener besides honey.

Egg Replacer for 2 eggs --

Option 1 -- Increase flaxseed meal by 2 Tablespoons and add ½ teaspoon baking powder to the dry ingredients. Drain raisin liquid into a measuring cup and add water to the ½ cup mark; mix with other liquid ingredients.

Option 2 -- In a liquid measuring cup, measure 2 tablespoons powdered Egg Replacer. Add raisin liquid. Add water to the ½ cup mark. Mix with other liquid ingredients.

Making Flax or Nut Meal --

Flax meal: Grind flax seeds in a coffee grinder until seeds until seeds turn to a gritty powder. To prevent giving them a coffee taste (or vise versa), either use a grinder dedicated to spices or clean the grinder before and after use by grinding a tablespoon of dried rice and discarding.

Nut meal (or nut butter): Nuts can be ground with just about any grinding implement, the main thing to remember is that you want a coarsely ground flour. If you grind too long, you end up with Nut Butter. Some options for grinding include placing in a ziplock bag and pounding with a rolling pin (or other heavy object), food processor, coffee grinder, mortar & pestle, etc.