Monthly Archives: August 2013

Blueberry Drop Scones



  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • 2 egg whites
  • 2/3 cup 2% milk
  • 1/3 cup fresh blueberries
  • Butter for skillet
  • Maple syrup and butter for serving


  • Wash blueberries and leave on a paper towel to dry
  • Mix flour, salt, baking powder, and cream of tartar
  • Dice butter into small pieces and rub into the flour with your fingers until it resembles coarse bread crumbs
  • In a separate dish beat in egg whites and milk
  • Make a well in the center of the flour mixture and gently pour egg milk mixture and mix well with a spoon until there are no lumps
  • Fold in blue berries
  • Add a little butter to a skillet and add a spoon full of batter and cook over medium heat for 2-3 minutes.  Turn scones over and cook for another 2 minutes.
  • Serve warm with butter (optional) and maple syrup
  • Yields: about 8 scones

Spicy String Bean Curry



  • ½ lb string beans
  • ½ cup red onions thinly sliced
  • 2-3 cloves garlic chopped into small pieces
  • 2 small tomatoes chopped
  • 1 teaspoon chili powder
  • ½ teaspoon curry powder
  • 1 ½ cups water
  • 4 dried red chilies broken into 2pieces
  • Strand of curry leaves


  • Wash and cut string beans into one-inch pieces.
  • In a saucepan add oil and when hot, add onion and garlic and sauté until lightly golden
  • Add chopped tomato, salt, chili powder, curry powder, curry leaves and cook on low flame until tomatoes are cooked and become sauce consistency
  • Add cut beans to the saucepan, add water and cover and cook until beans are cooked and gravy thickens
  • In a skillet add a little oil and fry dried red chilies.
  • Once red chilies turn dark pour chilies with little over the cooked beans
  • Serve warm with rice
  • Serves: 3-4 as a side dish

Coconut Almond Crepes with Macerated Berries




  • ½ cup all-purpose flour
  • 1 ¼  cups milk
  • 1 egg
  • 1 tablespoon cooking oil
  • Pinch of salt
  • Butter for skillet

Coconut Almond Filling:

  • ½ cup almond meal
  • ¼ cup finely shredded unsweetened desiccated coconut
  • 1 tablespoon sugar
  • ¼ cup milk

Berry Sauce:

  • 1 cup fresh blue berries
  • ½ cup fresh black berries
  • 1 teaspoon orange zest
  • ¼ cup fresh orange juice




  • Lightly beat egg.  Add oil, and milk and mix well
  • Sift flour and salt into the egg mixture (the reason      I sift them into the egg mixture is to avoid any lumping)
  • Heat a 12 inch skillet and brush with melted butter.
  • Pour about 3 tablespoon of batter into the pan
  • Swirl to cover the base of skillet
  •  Cook for      about 30 seconds or until edges are crisp
  • Turn over cook until lightly browned.

For the Filling:

  • Mix together almond meal, coconut, sugar and milk until it becomes a paste.

For the Sauce:

  • Add berries into a saucepan and add orange zest, orange juice and let macerate for about 30 minutes
  • Cook in a medium flame until sauce thickens.

To Serve:

  • Spread about a teaspoon or two on a crepe and fold it into a quarter
  • Do the same for the rest of the crepes
  • Arrange 2 crepes in a plate and spoon sauce

Yields: about 6 Crepes

Pasta with Roasted Broccoli and Kidney Beans



  • 4 oz Pasta such as Rotini
  • 4 oz dried kidney beans
  • 2 large portabella mushrooms
  • 1 medium red bell pepper
  • 1 small head/bunch broccoli
  • 1 tablespoon chopped sun dried tomatoes
  • 2-3 tablespoons feta cheese
  • 1 – 2 teaspoons extra virgin olive oil
  • Pam/oil spray
  • Salt and pepper to taste


  1. Cook pasta and drain and set aside
  2. Soak kidney beans overnight or for about 8 hours
  3. Add enough water and cook until beans are soft.  (I used a pressure cooker to cook the beans since it is fast.  I cooked for 12 whistles.  After cooking in a pressure cooker, make sure the contents are cool before opening the pressure cooker.)
  4. Preheat oven to 400F
  5. Slice mushrooms in to thick slices and then cut them diagonally into 2-3 pieces
  6. Cut bell pepper lengthwise and then cut each half vertically into thin strips.  Then diagonally cut the strips into 2 pieces.
  7. Separate broccoli florets
  8. Spray cooking spray to a cookie sheet and evenly spread the vegetables.  Spray with oil again and toss with your fingers to coat the oil
  9. Bake for about 20-25 minutes
  10. In a large mouthed saucepan/skillet add olive oil and add sun dried tomatoes and sauté for a minute.
  11. Add roasted vegetables, cooked kidney beans, pasta, salt, and black pepper and mix well
  12. Sprinkle with feta cheese
  13. Yields: 2 servings