A la Scott

  MINI BLUEBERRY CORNBREAD MUFFINS    Ingredients  3/4 cup.   Milk  1 tablespoon lemon juice (zest it before juicing it) 1 cup.  Flour 1/4 cup.   Nut flour 1/4 cup.  Whole wheat flour 1/2 cup.  Yellow cornmeal  3/4 cup.   Sugar 2 teaspoons.  Baking powder 2.   Large eggs 1 1/2 teaspoons vanilla Zest of 1 lemon 1 stick.   Salted butter Directions Preheat the oven at 350°F and set oven rack in the middle.  Combine 3/4 cup of milk with 1 tablespoon on lemon juice in a small bowl (remember to zest it first as you will need it). Meanwhile sift 1 cup of all purpose flour, 1/4 cup of nut flour and 1/2 cup of whole wheat one, 1/2 cup of yellow cornmeal and 3/4 cup of sugar. Mix.  In a separate bowl mix 1 teaspoon of the dry ingredients to 1 cup of frozen blueberries.  Beat two eggs in a medium size bowl, add the milk lemon mixture, 1 1/2 teaspoons of vanilla, the lemon zest and 1 stick of melted butter. Keep a bit of butter for the silicone muffin pans and use the wrapping paper to spread the

  PEACH SAUCE Ingredients  3 cups                            Disappointing diced peaches 1/2 cup                          Sugar 1/3 cup                          Orange juice  1 teaspoon each of     Cinnamon and vanilla  1/2 teaspoon               Ginger 1/4 teaspoon                 Turmeric  A pinch of                     Salt and black pepper Directions Gently boil while stirring for about 6 minutes. I like it with yogurt.

  Mini egg muffins with cottage cheese Ingredients  6                                                                                Large eggs 1 1/2 cup                                                                  Cottage cheese 1/4 cup                                                                     Seriously sharp cheddar 2 cups                                                                       Diced carrots  2 cups                                                                       Diced string beans  1                                                                                Scallion  1/2 teaspoon                                                           Garlic powder 1 teaspoon                                                               Hot sauce  4 slices                                                                     Cooked bacon (optional)  Directions  Place one grate of the oven on the very bottom and one on the very top. Turn on the oven at 450 °F. Roa

  HEALTHY, NO MAYO MACARONI SALAD Ingredients  1/2 box                               Macaroni A lot of                               String beans A small can                       Diced tomatoes,  drained A good amount                Carrots, julienned  1 can                                  Fire roasted corn 5 servings of                     Turkey or vegan pepperon 1                                          Scallion  5 tablespoons        Olive oil and lemon salad dressing * (see note) Optional:  Sliced sweet gherkins, radishes, celery. Directions  Cook macaroni according to package instructions.   3 minutes before the end, turn back the heat to high and add the string beans. Bring back to hard boil, turn off the heat and cover.  Cook till the beans are cooked but crunchy and the pasta is done. Drain, rinsed with cold water.  Put back in the pot but not on the hot burner.  Add 2 tablespoons of dressing and all the other ingredients.  It's good warm or cold.  If I have vegetarian g

  FARRO BOWL WITH ROASTED VEGGIES AND GARBANZO BEANS. Ingredients  2 cups                                 Vegetable stock 1 cup                                   Farro (or rice) 1 can                                   Garbanzo beans A sheet pan full of veggies of choice (fresh or frozen) ( I used fresh carrots and turnip and frozen broccoli). Oil spray Salt, pepper and curry powder. 1/4 cup                                 Soy sauce 1 teaspoon                           Freshly grated ginger 5 squirts                               Mustard 1                                             Grated garlic clove Pepper to taste Sesame seeds Directions Bring 2 cups of stock to a boil.  Rinse and add the farro.  Cook according to package instructions. Place one grate on the higher slit in the oven and one on the lower. Turn on the oven to 425°F. Rinse and dry the garbanzo beans in a kitchen towel. Place them on a sheet pan lined with parchment paper.  Cut in medium pieces some carrots, turnip, broc

Onion soup à la Scott That means no onion 😆  Or Fennel soup à l'orange  Ingredients  3                                     Fennel bulbs 1/8 cup                          Butter 48 onces                       Vegetable stock  1/2 cup                          Red wine 5 squirts of mustard Salt and pepper to taste Zest of 1 orange  Few slices of baguette  Garlic to taste Butter to spread on bread A few shakes of Italian seasoning over the bread. 1 cup                            Shredded Gruyere cheese Directions Quarter the Fennel bulbs and and slice them.  Cook in butter in a Dutch oven or a big pot, for 15 minutes on medium heat, stirring a few times; until soft.  Increase the heat to medium high and cook 15 more minutes stirring constantly. If necessary you might want to add some butter. Scrap the bottom with a wooden spoon and deglaze with the wine to mix in the brown bits. Add 1 tablespoon of flour and cook for a minute.  Add the stock (a little bit at a time if there's still