By Seven Weaver Producer
News 3 On Your Side, John B. Amos Cancer Center
Be Healthy (and Lucky) this St. Patrick’s Day News 3 On Your Side, John B. Amos Cancer Center
Email to a Friend
Stumble It!It’s not a pot of gold, but these buttermilk scones are a great way to start your St. Patrick’s Day on March 17th. Savory caraway seeds, which hail from one of the first spice plants cultivated in Europe, are often used in cabbage and potato dishes, making them a true staple of genuine Irish cuisine. Dried cranberries provide antioxidant phytochemicals and add a sweet counterbalance to the caraway. Recipe from www.aicr.org
Irish Buttermilk Scones
Canola oil spray
1 1/3 cups all-purpose flour
1/3 cup whole-wheat flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried unsweetened cranberries
1 tsp. caraway seeds
1 large egg, beaten
3/4 cup fat-free buttermilk
2 Tbsp. unsalted butter, melted
Preheat the oven to 375 degrees. Coat a baking sheet with canola oil spray and set it aside.
In a large bowl, mix together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt. Add the cranberries and caraway seeds and mix until combined.
In a separate bowl, whisk together the egg, buttermilk and butter. Add the egg mixture to the dry ingredients, mixing with a wooden spoon until just blended. This will form a fluffy, moist dough.
Divide the dough into 6 balls and place onto the prepared baking sheet, spacing them about 3 inches apart.
Bake the scones for about 20 minutes, or until they are lightly browned on top and feel firm when pressed in the center. Transfer the cooked scones from the baking sheet to a wire rack and cool slightly.
Serve the scones hot, accompanied by your favorite all-fruit preserves.
Makes 6 serving.
Per serving: 240 calories, 5 g total fat (2 g saturated fat),
44 g carbohydrates, 6 g protein, 2 g dietary fiber, 310 mg sodium.
Eat Your Greens, It's Not A Bunch of Blarney
Sweet Potato Kale Soup
4 ounces fresh kale
1 large onion
3 1/2 teaspoons Italian seasoning
2 teaspoons olive oil
3 cans (14.5 ounces each) vegetable broth
2 cans (15 ounces each) white kidney or cannelloni beans, rinsed and drained
1 pound sweet potatoes, peeled and cubed
12 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Cut out and discard the thick vein from each kale leaf. Coarsely chop kale; set aside.
In a large saucepan or Dutch oven, sauté onion and Italian seasoning in oil until onion is tender.
Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender. Yield: 8 servings (2 quarts).
Don't forget March is colorectal cancer awareness month.
For the latest guidelines for reducing your risk go to the following link:
ColorectalCancer.pdf
