Posted February 5, 2007 at 3:40 PM | Permalink

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/2 cup butter, chilled and cut into 10-12 small pieces
8-10 tbsp fresh meyer lemon juice
1-2 tsp meyer lemon zest

Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil. In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but most should be smaller than a pea. Add 5-6 tablespoons of lemon juice and zest and stir dought with a fork. Add remaining juice until dough comes together into a not-too-moist ball. Divide dough in to two balls and flatten onto baking sheet to for discs about 1-inch thick. Divide each disc into quarters and separate slightly. Bake for 20-22 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.

Makes 8.

*For the "glaze":* Mix together a few tablespoonfuls of white sugar with a tablespoon or two of lemon juice to make a paste. Drizzle on scones when hot out of the oven. Let scones cool before eating.

--nicole

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1 14.5-ounce can diced tomatoes with green chilies or chipotles, coarsely chopped
1 15-ounce can white hominy (posole), drained and rinsed
1³/₄ cups cooked black, pinto, or red kidney beans
1 cup fresh or frozen corn
1 teaspoon dried oregano
1/8 teaspoon chipotle chili powder or cayenne (optional)
Salt to taste
1 tablespoon roasted garlic olive oil

In a large saucepan, combine all of the ingredients except the olive oil. Bring to a boil, then reduce the heat, partially cover, and simmer, stirring occasionally, until the flavors mingle and the ingredients are good and hot, about 5 minutes. Just before serving, stir in the olive oil.

Makes: 3-4 servings. Total time: 10 minutes.

--daimian

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8 ounces brown-rice udon
9 ounces frozen green beans, defrosted
1/2 cup diced red or yellow bell pepper
Tamari to taste
1/3 to 1/2 cup Asian Peanut Sauce:

1 cup nonhydrogenated peanut butter
2¹/₂ tablespoons tamari or shoyu
1¹/₂ teaspoons brown rice vinegar
2/3 to 3/4 cup boiling water
Minced garlic and fresh ginger (optional)
1/2 teaspoon cayenne (optional)

Process all ingredients to a blend in a food processor, adding more boiling water than the 2/3 cup to create a thick but pourable sauce.

Bring a large pot of water to a rolling boil. Cook the pasta for one minute less than indicated on the package. Add the green beans and continue to cook until the pasta is done. Drain thoroughly in a colander, then transfer to a large bowl.

Toss in the red pepper and enough peanut sauce to coat. Add tamari to taste if desired. Serve warm or at room temperature.

Makes: 2-3 servings. Total time: 15 minutes.

--tony

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Disclaimer: The opinions expressed here are relaxative in nature, and may not necessarily be those of anyone.

theRelaxative

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