Saturday, February 26, 2011

Scones and Rock Climbing!

Today was a day of new things! New scone recipe, new experience of rock climbing!

Let's start off the way I started the morning:

Oatmeal-Walnut Scones:

Heat oven to 350 degrees F

In a large mixing bowl, combine:

1 cup cooked oatmeal
2 tablespoons honey
2 tablespoons canola oil
1 teaspoon vanilla
2/3 cup almond milk

In another mixing bowl, combine:

1 3/4 cups whole grain spelt flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Add the dry ingredients to the wet ingredients, mix until just combined, and add in:

1/2 cup chopped walnuts (or other nuts)

Pat the dough out into an 8 inch square on a well-floured surface, working in a little bit more flour if the dough is really sticky. Using a sharp knife dipped in flour, cut the dough into 16 squares for mini scones (what I did) or 8 rectangles for larger scones.

In a small bowl, combine:

1 egg white (to make a vegan version, omit egg white and use 2-3 tablespoons almond milk)
1 tablespoon almond milk

Brush the scones with this mixture, then sprinkle with:

pearl sugar, coarse sugar, or sucanat

Bake on a parchment or silicon mat-lined baking sheet for 15-20 minutes, depending on how large you made your scones. The scones should spring back when you touch them.

After scone-baking, I went to Earth Treks in Rockville to go rock climbing for the first time!

It was super fun, though I'm not the best at it...

All in all, a great Saturday! Now off to more fun activities...

Tuesday, February 22, 2011

Catching Up on Recipes

It's snowy here! But only a two-hour delay...

That gives me plenty of time to catch up on recipes from the weekend! Here's what I made:
  • Whole Grain Cereal
  • Black Bean Burgers
  • Parsnip and Zucchini Fries
Now here are the recipes!

Whole Grain Cereal:

Heat oven to 350 degrees F

In a bowl, combine:

1/2 cup cooked brown rice*
1/4 cup oats
1 1/2 cups puffed kamut cereal
1 tablespoon flax seed  meal
1/4 cup chopped almonds
1 teaspoon cinnamon
pinch salt
2 tablespoons raw agave

Spread this mixture onto a parchment or silicon mat-lined baking sheet, and bake for 15-20 minutes, until browned and crisp.

*I used sweet short grain brown rice from the bulk section at whole foods, so it was a lot stickier than regular brown rice. If you can't find sweet brown rice, you might have to adjust the recipe with more agave or some fruit puree to help the mixture stay together

 Black Bean Burgers:

In a medium bowl, mix together:

2 15 oz cans black beans, drained and rinsed
2 teaspoons chili powder
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
1/2 teaspoon oregano
zest of 1/2 a lime
2 tablespoons chopped fresh cilantro
1 carrot, grated
1 egg, lightly beaten

Combine this mixture with your hands until it holds together, but there are still some whole black beans.

Then, add in:

1/2 cup panko bread crumbs

Mix the breadcrumbs in lightly, being careful not to overmix.

Divide the mixture into 4 patties, or 8 "sliders"--that's what I did.

Coat the burgers with:

1/4 cup cornmeal

Saute in canola oil in a pan heated to medium high heat for about 3 minutes per side, or until deep brown and crispy

Serve burgers with:

whole wheat buns
goat cheese

Parsnip and Zucchini "Fries":

Heat oven to 400 degrees F


4 parsnips
2 zucchini

into strips, however big you want your "fries"

In a bowl, combine:

1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
zest of 1/2 lemon
2 tablespoons flax seed meal

In a shallow dish, whisk together:

2 egg whites
2 tablespoons unsweetened soy milk

Coat zucchini with flour mixture, dip into egg mixture, then back into flour mixture. Place breaded zucchini on a parchment or silicon mat-lined baking sheet, bake for 20-30 minutes or until golden brown and crispy.

Place the zucchini on its own baking sheet, spray with cooking spray, and season with salt and pepper, bake for 20-30 minutes, or until browned and soft in the middle.

Dipping Sauce:

In a small bowl, mix together:

3/4 cup (6 oz) plain greek yogurt
2 teaspoons dijon mustard
zest and juice of 1/2 a lemon
salt and cayenne to taste 


Saturday, February 19, 2011


Three things that I love:

1-Three day weekends

2-Summer weather in February (even though I know it’s global warming and all that…)

3-Baking on a Saturday morning just because I feel like it

The result of all this happiness is a healthy remake of one of my favorite treats…blondies!

Here’s the recipe (it’s super easy!):

Preheat the oven to 350 degrees F

In a medium bowl, mix:
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/3 cup unsweetened almond milk
1 teaspoon vanilla extract

Then, add in:
1 1/2 cups oat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

Mix just until combined, and pour into a greased 8 x 8 baking pan

Bake for 20 minutes, or until set

Cool for 5 minutes in the pan, then cut into pieces and remove one piece at a time with a metal spatula


They’re sweet but not too sweet, apple-y, gooey, and crumbly all at the same time! I’ll definitely be making this version again :)

Meet Me continued...

Hi, I'm Jackie!

I love to cook healthy, delicious, fun, and colorful food. This blog will be my creative outlet for recipes and ideas I come up with.

I am one of many teens who seek after a career in the culinary arts, but I am also one of the few who loves to focus on food that is healthy and nutritious. I spend my time creating new recipes and recipe "makeovers", reading helathy cooking and nutrition books, and learning about fresh produce and environmental movements from my local farmer's markets.

I am lucky enough to live very close to Washington, D.C., allowing me to visit one of the best foodie cities in the country at any time. I love exploring new ethnic restaurants, visiting Eastern Market, and walking around the city just to enjoy the fact that I am in my nation's capitol.

Aside from cooking, fashion is my other love. I'm a very creative person, and anything regarding the arts interests me, though I would have to say that cooking is my true calling. If for any reason I couldn't follow my pursuits of a career in the culinary arts, I would become a fashion designer, jewelry maker, personal shopper, or store buyer in a heartbeat.

While I love shopping for clothes, it takes the back burner to shopping for food, so here I will share with you my favorite food experiences, and hopefully give you some great ideas too.