Monday, July 28, 2014

Weekend Eats 7-28-14

The first half of this weekend was non-stop go-go-go at a work event. Everything went so well, but longs days made for one hungry girl. By the time I got home Saturday afternoon and had the rest of the weekend to completely relax with basically no plans, I couldn't think of anything but getting food in my body. 

That's not entirely true. As much as I wanted to feed myself, I first had to get Zoey out of the house and give her a little attention. I know being the parent to a human one day will teach me more selflessness than I can comprehend right now, but I like to think being the parent to a young pup has taught me some of that already. Zoey is a spoiled little girl and I had to take care of her first. It didn't take but a quick half mile walk in the extreme humidity for Zo to be panting and ready to go back indoors. This was my cue to head straight for lunch. 

As much as I love Metto for breakfast and coffee, I'd never had it for lunch. Saturday was the day! 


The Chicken and Goat Cheese wrap - deli style chicken, sundried tomatoes, spinach, and goat cheese - was perrrrfect. Nothing fancy, just simple and delicious. It's something you could easily replicate at home, but for only $6 and some change it was worth it in my state of hunger.

However. Let's be real. The star of the show was that peanut butter cookie. They had just pulled them from the oven, there was no way in heck I was about to resist that cookie. I was handed the cookie while I waited for my wrap and had a bite of the pure goodness - warm, soft on the inside, crunchy on the outside. 

Dinner time rolled around and I opted to clean out the fridge with this...


A bed of spinach topped with roasted veggies (broccoli, corn, tomato, bell pepper) and an over easy egg + a drizzle of sriracha. Then I topped a piece of toast with layers of sliced tomato and fresh mozzarella. 

Remember the soft boiled egg from Prohibition's shrimp and grits?! Ever since then I can't stop with the drippy egg yolk. 

Anndddd just because I need to make use of the million pictures I take of Zoey, we'll end this post with a picture of the princess herself. 



What was the tastiest thing you ate this weekend?

Zoey says lots and lots of peanut butter was her favorite. 

Wednesday, July 23, 2014

Whole Wheat Peach Scones



I'm coming right out to state the obvious. These pictures aren't very pretty. I tried, I really did. But the brown-ness of the whole wheat flour and cinnamon sugar, combined with the exceptionally cloudy day did not work to my benefit in capturing the true appeal of these scones. But. I promise there is true appeal. I just don't have the time in the day to remake the same thing, stage more photos and pretend like I know what I'm doing with a camera. As much as I may love something I make, I have a hard time repeating it right away. There are just too many other things to try!


Nevermind the photos. 

What I love most about these scones are that while they are in fact peach scones, the peach isn't necessarily the star of the show. It's really more like two whole wheat + cinnamon sugar scones with a thin layer of sweet juicy peaches in between. 

I will eat just about any fruit and be satisfied, but peaches never have been near the top of my list. Apples, berries, bananas, avocados, pears, grapes, watermelon, pineapple...I buy all of those fruits on the reg, while peaches never quite make it in my shopping cart. When they're given to me on the other hand, it's a different story. I'm not about to let a perfectly ripe peach go by without baking it into a special treat. 


If peaches are your thing though, you could easily add more to the batch, or even chop some up and mix them into the dough itself.

The whole wheat flour makes these scones hearty and substantial. They're thick, dense and somewhat chewy, not crumbly like many other scones. They're easy to grab on the go for breakfast or a snack, although I always recommend warming it up in the microwave for 10 seconds first.


The day after I made these, I ate one for a snack towards the end of the workday. I headed directly to the gym after work to take a Body Attack class (taught by Erica) and felt super energetic and powerful during the hour-long class. That is not always the case, since I'm more of a morning workout person. The majority of my days are spent sitting at a desk staring at a computer screen, doing no good for my energy levels. I often feel drained by the time I'm driving home from the lack of inactivity and the damage I'm doing to my eyes. Ha! I love my job, I really do :) I also just like to MOVE. 

Anyway, the energy I felt during that class brings me to the conclusion: These whole wheat peach scones may have magical energy powers. Try them for yourself!



Whole Wheat Peach Scones
(Adapted from Joy the Baker)

Makes 9 scones

Ingredients:
2 cups whole wheat flour
1 cup bread flour
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold, unsalted butter, cut into pieces
1 egg
1/4 cup plain or vanilla Greek yogurt
3/4 cup almond milk (any other type of milk should work)
1 teaspoon vanilla extract
3 small peaches, thinly sliced (about 3/4 cup)
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
Extra milk for brushing

Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with a Silpat mat or spray with nonstick spray. Set aside.
2. In the bowl of a stand-alone mixer, combine flours, sugar, baking soda, baking powder and salt. Cut in the butter pieces until small pea-size crumbles form.
3. In a separate medium-sized bowl, add egg, yogurt, milk and vanilla extract. Lightly beat the mixture until well combined. Add egg mixture to the flour mixture. Beat on medium speed until dough forms.
4. Flour an open space on your countertop and knead the dough ball several times. Roll out the dough into about 1/2 inch thick rectangle. Brush half of the dough with milk. Add sliced peaches in an even layer to that same half of dough. Sprinkle the peaches with half of your cinnamon sugar mixture. Fold the other half of dough overtop of the peaches. Gently press down on the edges with your finger tips to seal the dough. Brush the top of the dough with milk and sprinkle on the rest of the cinnamon sugar mixture. Slice into 9 even squares. Gently add each one to the baking sheet.
5. Bake 14-16 minutes. Remove from oven and place on cooling rack for 10-15 minutes before digging in.


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