Triple Berry Scones with Flax

This morning I had an inkling for warm, homemade scones. I knew that I’d be grabbing coffee with one of my friends mid-morning and the thought of a fresh berry scone alongside a piping hot cup of coffee seemed rather fantastic. So, I rose out of bed a little before 6:30 a.m. and spent a few quiet minutes reading through Philippians over my cold bowl of cereal. “Fresh scones,” I thought to myself, as I pondered what “imitating Christ’s humility” could look like in my every day. I want to be a person who gives generously to others and looks “not only to [my] own interests, but also to the interests of others” (Philippians 2:4).

Then it dawned on me...I have so much freedom in Christ, to share my gifts and resources with others, especially in baking. The other day, one of my friends shared how “baking is ministry of its own”. I like the idea of that, especially because I love baking. My desire to share homemade goods with others comes naturally. It’s an outpouring of my heart. On that note, here is a recipe I developed for homemade scones, based on skimming through multiple online recipes along with Mark Bittman’s “How to Cook Everything” and then deciding what I wanted to use and omit. I admit—my version of scones is much simpler than the more wordy recipes I came across this morning. I hope you enjoy it!

Triple Berry Scones with Flax
Makes 7-10 scones, depending on size

Ingredients:

1 ¼ c. all-purpose flour

½ c. ground flaxseed

½ c. whole wheat flour

2 tbsp. sugar

4 tsp. baking powder

5 tbsp. unsalted butter, cut into small chunks

2 eggs (I prefer free range, organic grain fed)

¾ c. whole milk

1 ½ tbsp. lemon juice

1 tsp. vanilla extract

1 ½ c. berries (fresh or frozen work great; I used a combination of blueberries, raspberries and blackberries)

Directions:

Preheat oven to 425 degrees.

In food processor*, combine flours, flaxseed, sugar and baking powder. Pulse until combined. Slowly add pieces of butter through top feed tube, while food processor is on. (Using the feed tube is the safest way to do this.) When the mixture looks crumbly, turn the food processor off.

In a separate large bowl, combine the eggs, milk, lemon juice, and vanilla extract. Blend slightly (breaking up the yolks) but do not over mix.

Transfer the crumbly flour mixture from the food processor into the large bowl with the liquid mixture. Add the berries. Gently mix until combined, being carefully not to break the berries as the scones will look like vibrant plato. (Note: this is not an issue for me, as I like brightly colored food.)

With your hands, gently knead the dough a few times. Then drop the dough onto a greased cookie sheet, shaping into scone-like triangles. Feel free to get creative here, or you can simply make “drop scones” that are round in shape.

At this point, I lightly brushed the tops of my scones with one egg white, then sprinkled sugar on top. This step is optional but makes the presentation that much more dramatic—lightly browned, crisp tops are very attractive.  

Bake the scones at 425 degrees for 7-10 minutes, watching carefully. Scones are done when a toothpick inserted in the middle comes out clean. Cool on wire rack for a few minutes before serving.

Enjoy!

**Note: you can make these scones by hand as well, it just gets a little messier when you are combining the chunks of butter, as you need to crumble it with the flour mixture by hand. 

Popcorn and the Power of Encouragement

Before I explain the meaning of this blog title, I'd like to update you on family happenings here in Seattle. Ken and I are in an exciting time of transition as I recently registered for a 5-month distance learning course in Wedding & Event Planning out of NYC. It's taken some flexibility on both our parts in sharing one main computer and in me realizing that I can't keep up with my same cleaning and cooking routine. I'm currently learning how to adjust my daily and weekly schedule to accommodate lesson plans, audio lectures, study guides and online exams. I've forgotten what it's like to be a student! The course material fascinates me though and I feel so blessed to have this opportunity for professional growth in a field I very much enjoy.

In the last two weeks, I've completed the first three lessons and according to my calendar, once I finish this blog, I need to start on Lesson 4. My first few lessons introduced me to the basics of wedding planning, including an overview of rates, establishing a budget with each client, the sensitivity needed for paring down guest lists, how to acquire preferred vendors and so forth. I must admit, I love the graphic design and organization of my materials. The photos are stunning and remind me of how beautiful our own wedding was a couple years ago. Likewise, the audio lectures and detailed study guides are enabling me to work from home and feel engaged in the lessons. Honestly, that was my biggest concern in signing up for this class. I was worried that I needed a more traditional approach to education in being fed information by an instructor in front of a classroom. I was wrong, thankfully. I look forward to seeing what each new lesson plan holds, like opening up a gift every few days. It's a joy being in this place where desire meets discipline.

Outside of my courses, Ken and I recently bought new bikes! As many of you know, last fall our bikes were stolen and it's taken 6 months to find adequate replacements at a decent price. Thank God for store coupons and online outlet sites. My bike is "Robin's Egg Blue", a hybrid beach-cruiser made for street riding. Ken's is a classic road bike with thin tires and flat handlebars. It's a sleek, silver bike that rides fast. Since purchasing our bikes, we have found multiple opportunities to ride them around. For "Date Night" a couple weeks ago, we biked 8 or so miles to our favorite restaurant and back. Then we rode our bikes to church that Sunday, instead of driving. A few days later, I biked 13 miles to visit a friend for coffee downtown. The weather has been quite amiable lately, with bright sunshine and temperatures around 65 degrees. I had almost forgotten that we live in Seattle until one dark and rainy day jolted me back into reality. That was yesterday. Thankfully, today is warm and cheerful again.

In addition to all these updates, I keep hearing Christ reminding me to "call to mind His faithfulness", to thank Him for all of these blessings--a new season, a new career path, new bikes, etc. God has been encouraging both Ken and me in very tangible ways. A week or so ago, the Engineering department at school awarded Ken a generous scholarship. What a praise! I also just found out that I get a discounted tuition rate, lower than I had paid for my wedding course because my school sent me an incorrect price quote and decided to honor it anyway (even though it was less!) And despite our limited resources as we live frugally, we still had the opportunity to visit family and friends on a week-long road trip to Northern California during Ken's spring break. That trip was very meaningful to me and full of adventure, excitement and joy.

Words of encouragement keep springing up, in unexpected blessings, in relationship with others, and in daily encounters with God through Scripture. A couple weeks ago, in my Stephen Ministry group at church, all the ladies in my group did a "popcorn exercise". Sitting in a circle formation, each person wrote a word of encouragement for one another on a small slip of paper and crumpled it into a "popcorn" piece. They then gave that to the person they wrote about. Once you collect all your "popcorn pieces", you take them home and open them on your own. Later, as I carefully opened each slip of paper, I was so incredibly encouraged! It was like God gave me a giant hug through those words. It made me realize how there are so many "popcorn pieces" throughout Scripture, where God shows us His hope, love and desire for us:

Zephaniah 3:17: "The LORD your God is in your midst, a mighty one who will save; he will rejoice over you with gladness; he will quiet you by his love; he will exult over you with loud singing."

1 John 3:1: "See what kind of love the Father has given to us, that we should be called children of God; and so we are."

Psalm 139:13: "For you created my inmost being; you knit me together in my mother’s womb."

I pray that God would encourage you today and shower you with His goodness and abundant life. I look forward to updating you on more of my adventures in life and cooking soon. Until then, I encourage you to try the "popcorn exercise" with your friends, by sending a letter of encouragement or a quick note of love to those who so desperately need it. Thank you, friends, for pouring out such love on my life!

W is for Waffles!

Wonderful waffles, that is.

If you are in your mid to late 20s and grew up with a curiosity for cooking at a young age, chances are your parents gave you the "Alpha-Bakery Children's Cookbook" care of the Gold Medal Flour company. At least, mine did and I'm living proof that cultivating a fondness of cooking from the start can have a lasting impact in one's development. As a child, I loved pulling out my very own cookbook and working with my mom to create both savory and sweet delights. I remember spending what felt like hours turning the colorful pages of my Alpha-Bakery book. I'd recite to myself, "K is for Kartwheels," "B is for Baked Alaska" and so on. I don't know what ever happened to my original cookbook but my lovely in-laws blessed me with a revised edition for Christmas a couple years ago. A few of the recipes are a bit more kid/safety-friendly, as the "Baked Alaska" has been omitted and replaced with "Banana Bread." (I always wondered how other kids' parents help their children make that recipe. I never got to, maybe because of the open flame associated with the final product.) Regardless, I treasure this new edition and look forward to sharing the book with our children someday.

While my recipe for waffles is somewhat influenced by the ease of the recipe in the Alpha-Bakery cookbook, it is more so an adaptation of Mark Bittman's Everyday Buttermilk Waffle recipe. I've altered his recipe to make it heartier and healthier. I hope you enjoy these as much as we do!

My Wonderful Waffle Recipe
Makes 4-5 servings
Adapted from Mark Bittman

Ingredients:
2 c. whole wheat flour (or white flour, if preferred)
2 tsp. ground cinnamon
2 tbsp. sugar
1 1/2 tsp. baking soda
1 3/4 c. buttermilk* (see note below) or 1 1/2 c. sour cream or yogurt with 1/4 c. milk
2 eggs
1 tsp. vanilla extract
2 tbsp. melted butter
oil or nonstick cooking spray for brushing the waffle iron

Optional add-ins:
1 c. fresh or frozen berries (blueberries, raspberries, blackberries)
1 c. chopped walnuts, almonds or pecans
sliced, sauteed apples

*Note: if you do not have buttermilk, you can make it yourself. Just combine 1 tbsp. vinegar and 1 tsp. lemon juice into a measuring cup. Add milk to the measuring cup until it equals the amount called for in the recipe. Mix well and then let sit for 10 minutes. Then it's ready to use!

Directions:
Combine the dry ingredients in a large bowl. In another bowl, whisk together the buttermilk, eggs, melted butter and vanilla (and fruit or nuts, if desired). While the waffle iron heats up, lightly grease with oil or nonstick cooking spray. Stir the wet ingredients into the dry. When the iron is hot, spread just enough batter to cover the iron. Be careful not to overfill it. Bake until the waffle is done, about 3-5 minutes per waffle. Serve immediately. Extra waffles can be frozen and easily reheated in the toaster oven (think healthy version of Eggo Waffles).

For extra pizzazz, I lightly saute thin slices of apple and pear with brown sugar and then add the slices into the batter once its poured on the waffle iron. Then, when the waffle iron is closed, the fruit slices are sealed into the waffle. It's very delicious and a fun presentation for guests.

I hope this recipe becomes a staple in your home, as it is in mine!

   

Crockpot Spaghetti with Eggplant

Yesterday afternoon I got inspired to start on dinner early! Since we had sliced eggplant in our fridge, along with three different colored bell peppers, canned tomatoes and an onion, spaghetti sauce made perfect sense. Also, if you think ahead, sticking all these ingredients in a crock pot on high for 4-5 hours, after browning the meats and veggies, helps the spices to meld perfectly. Meat is optional, which makes this recipe more adaptable to your weekly menu if you, like me, are budget-and-health-conscious.

Crock Pot Spaghetti with Eggplant Recipe

Ingredients:

2 tbsp. Olive Oil (and more as needed)
2 cups Eggplant, sliced
1 large Red Bell Pepper
1 large Orange Bell Pepper
1 large Yellow Bell Pepper
6 cloves Garlic, finely chopped
1 lb Ground Moose or Beef
1 medium Onion, chopped
(2) 14.5 oz. cans Diced Tomatoes
(2) 14.5 oz.cans Tomato Sauce
1 1/2 tbsp. Basil
1 tbsp. Oregano
1 1/2 tsp. Salt
1 1/2 tbsp. Sugar

Whole Wheat Spaghetti Noodles


Directions:

Over medium heat, cook olive oil with eggplant until eggplant is lightly browned, about 8 minutes. Watch eggplant closely so that it doesn't burn. Remove eggplant from heat and add to crock pot.

While pan is still warm and heat is on, add more oil to pan and light brown chopped bell peppers, about 5 minutes. During last minute of cook time, add chopped garlic and toss with bell peppers until just heated. Add to crock pot.

With same pan, combine ground meat and onion and cook until the meat is browned. Remove from heat and add to crock pot, along with diced tomatoes, canned tomatoes, basil, oregano, salt, and sugar. Mix everything until combined. Set temperature to "High" and cook for 4-5 hours. *I used the medium-sized crock pot bowl for this. Crock pot sizes vary so use your judgement.

About 30 minutes before you are ready to eat, boil a large pot of water with 1 tsp. salt and 1 tsp. oil. Add whole wheat spaghetti noodles and cook about 8-10 minutes, as desired. Enjoy!

A More "Meaty" Blog Post

Here I am, awake and bright-eyed at 6 a.m. this drab Seattle morning. Despite the all-consuming darkness blanketing the sky, I feel refreshed, energized and excited for this day. I woke up a few minutes before 6 a.m., with these words on my heart: "What are your goals and how are you moving toward them?" Wow. That was my first response to that question, which surprisingly jolted me up, as if someone was talking to me next to my bed. I realized when I opened my eyes and looked around the room, that the voice must have come from within. I didn't know how to answer that poignant question and do it justice while lying on my bed, so I got up. I walked to the living room, grabbed my journal, a pen, and started writing, somewhat furiously, my hopes for the future. My unspoken dreams. My long-term goals. My desires for myself, both personally and professionally. It was a very raw experience, just between me and God. Ideas flowed freely as I pushed through my fears and wrote from this proposition: "What would I pursue if I had no fear?"

Looking back over the past two weeks, I've had some defining "Ah-ha!" moments, as my creative writing professor in college called them. Monday, I engaged with my older sister on the topic of unemployment and how these last 6 months have shaped me greatly. In sharing my heart, I realized that God has used the dissonance to draw me deeper into relationship with Him and with others. When I walked away from my last job, I truly felt God's peace in the decision. At 25 years old, I didn't like the trajectory of where I was headed. I loved parts of what I did very much. But I'm just not your typical 8-5 shift girl who can sit at a desk all day. I love to create and am naturally drawn to meeting new people, reaching out to others, baking, cooking, crafting, writing, and learning new things. I love to be active and engaged. So, in an effort to pursue these passions, I gave up my former job and started a journey, or perhaps more accurately, I changed direction on my journey. Instead of working so hard at being who I thought I "should" be, I'm now living into my calling of who I already am.

Yet over these past 6 months, I have experienced tons of self-doubt, fear and frustration. I wish that graduating with honors from a recognized school had prepared me for knowing what to do when there's a disconnect between your heart and your work. I have grappled with so many "big" questions while being unemployed, and faced down personal demons, such as my need for approval and self-sufficiency. It has been downright ugly at times. I do want to succeed, but I don't really know what success means. I want to be a "good worker" but is "good" defined by how productive I am in a company setting or how well I steward my talents and skills and share them with the people God has placed in my life? The list of questions goes on. What I've really desired this season has been a heart revelation of what to do next. I've felt almost paralyzed at times, fearing that I will never figure out what I'm meant to do or work toward in this life. It's a scary place, being caught in indecision--believing that life's purpose is somehow wrapped up in what I do or don't do.

Thank God that life is not black and white.

This brings me to back to my peace-filled morning hours. The excitement and energy I felt, as I wrote out my dreams and interests in my brown Moleskine tablet, caught me off guard. It reminded me of C.S. Lewis' book title, "Surprised by Joy." This morning, I saw God surprise me with joy. It was like He whisked me away from all my anxieties and brought me to a party in my honor, where I was given the chance to be and do anything I've ever wanted. And He took me aside and said, "In Me, there's complete freedom. Pursue what I've placed on your heart. Don't worry about failing. You are not a failure." And so I wanted to share these thoughts with you, because they've been a huge encouragement to me. I believe that God desires for us to live joyfully and take pleasure in working hard.

Here's my "go" at living in faith rather than fear in pursuing wedding and event planning (one of my dream jobs). I've signed up for a distance learning program and will hopefully acquire my certification within the next 5 months. Wish me luck!

Or rather, say a prayer for me, please. I don't want to forget the words God spoke to me in the stillness of my soul.

Granola Bliss: My Favorite Granola Recipe

Last month, I picked up an issue of "Cooks Illustrated" and was caught off-guard by the beautifully sketched cooking techniques and flavorful recipe inclusions. One such recipe, in fact, warranted an active response on the part of the reader, and well, I took the plunge and made what I now consider the best granola I've ever had. I will admit, I'm always biased when tasting my own creations but perhaps not in the most traditional sense. I tend to think much of my food is mediocre or semi-compelling, but my husband always disagrees, and typically so do my friends. However, this granola, if made correctly (which is easy to do) beats out any granola you've bought at the store. I encourage you to try out this recipe next time you need a yogurt topping or cereal add-in. You won't be disappointed!

Spiced Apple Granola with Walnuts and Raisins

Adapted from Cooks Illustrated recipe, Feb/March 2012 issue

Ingredients:

1/3 c. maple syrup

1/3 c. packed (2 1/3 ounces) light brown sugar

4 tsp. vanilla extract

2 tsp. ground cinnamon

3/4 tsp. ground allspice

1/2 tsp. nutmeg

1/2 tsp. black pepper
1/2 tsp. salt
1/2 c. vegetable oil

5 c. old-fashioned rolled oats (*do not use quick oats)

1 c. raw walnuts, chopped coarse

1 c. raw sliced almonds

1 ½ c. dried apples, chopped

3/4 c. raisins or dried cranberries

1.       Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheets with parchment paper.

2.       Whisk maple syrup, brown sugar, vanilla, cinnamon, allspice, nutmeg, pepper, salt, and oil in a large oil. Fold in oats, walnuts and almonds and coat thoroughly. (*Do not add dried fruit to this mixture. It will be added after the granola is baked and cooled.)

3.       Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 20-30 minutes, watching closely and rotating pan halfway through baking.

4.       When done, remove granola from oven and cool on wire rack to room temperature, about an hour. Break cooled granola into pieces of desired size.

5.       Stir in chopped dried apples and raisins. Enjoy right away or store in airtight container up to 2 weeks.

Hiker's Sandwich

Last Monday was President's Day and since Ken had the day off from school, we went hiking. The two of us grew up hiking a lot, in our respective states, and share a fondness for hearty sustenance while on the trail. Naturally, it was my goal Monday morning to prepare us a good lunch that was easy to transport, didn't need to be refrigerated (for at least a few hours) and tasted, well, substantial. I know from experience, when you're really hungry most anything tastes good, but I have a feeling that this sandwich is tasty by its own merit.  I hope you will agree. My recipe includes roasted eggplant, aged Gruyere and vine ripened tomatoes, to name a few ingredients. I encourage you to try this combination on your next hike outdoors, or hike to the office.

Hiker's Sandwich: Roasted Eggplant, Gruyere and Vine-Ripened Tomatoes

makes 4 medium sandwiches

Ingredients:

1/3 lb. eggplant, cut into 1/4" slices

2 tbsp. olive oil

Spice blend (2 tbsp. oil, 1/4 tsp. basil, 1/4 tsp. oregano, 1/4 tsp. ground red pepper flakes, 1/4 tsp. chopped rosemary, 1/4 tsp. pepper)

Sourdough or Multigrain bread, lightly toasted

Aged Gruyere slices

Red onion, thinly sliced

Fresh Spinach

Vine Ripened Tomato, sliced 

Ripe Avocado, sliced

Pepper, to taste

Low-fat mayonnaise, optional

Over medium heat, add 2 tbsp olive oil and cook eggplant, turning when browned, for 8-10 minutes or until tender. Add spice blend to eggplant and turn to coat. Then remove from heat. Compile sandwich with bread slices, eggplant, cheese, onion, spinach, tomato, avocado, pepper and low-fat mayonnaise. Wrap tightly in parchment paper and tape or aluminum foil until ready to eat. Enjoy!

Here are some photos our comfortable trail hike along Lake Washington. Ken spotted a raccoon right as we entered the park and I was able to snap this photo by leaping out of the car and pursuing this bandit-like creature on foot.

Ken is in front of one of the park's oldest trees, named "Old Growth #40".

The forest was so peaceful. 

We took a break during our hike to enjoy these delicious sandwiches. What a stunning view!