Scones

photo credit: amysglutenfreepantry.com/recipes/snacks/banana-berry-scones

1 cup plain Greek yogurt and 1/3 cup milk; or try all yogurt

1 teaspoon baking soda

480 g ww pastry flour

⅔ cup turbinado sugar

2 teaspoons baking powder

1 teaspoon salt

1 stick butter

2 eggs

1 heaping cup raspberries or blueberries

1) In a small bowl, blend the yogurt, milk, and baking soda; set aside.

2) Preheat oven to 350 degrees and place a piece of parchment paper on a baking sheet.

3) In the Kitchenaid mixer bowl, add and mix the flour, sugar, baking powder, and salt. Cut in the butter and mix. Add the yogurt mixture and beaten egg and stir until just moistened. Mix in the fruit.

4) Make into about 8 scones and bake for 35-40 mins at 350 degrees.

Red Thai Curry with Vegetables

photo credit: cookieandkate.com/2015/thai-red-curry-recipe

2 T olive oil

1 onion, chopped

1 lb of chicken, chopped into large bite-sized pieces

2 carrots, chopped

1 cup green beans, ends chopped off and cut in half

1 can of coconut milk

2 tablespoon Mae Ploy red curry paste

1 tsp sugar

1 zucchini, cut on the lengthwise and then chopped

1 red pepper, chopped

Heat olive oil in a pan and saute onion until translucent (do not allow it to burn).  Add chicken, carrots, and green beans and saute for an additional 3 minutes.  Add coconut milk, curry sauce, and sugar and saute for an additional 10 minutes.  Add zucchini and red pepper and continue to cook for 5 more minutes.  Serve over brown rice (fresh basil is also a nice touch if available).