Tuesday, July 6, 2010
Whoever wrote the line "lazy days of summer" obviously didn't have children. There's nothing lazy about summer when it involves taking kids to swim practice, going to swim meets, working in Vacation Bible School, teaching a child to ride a bike and to swim, ferrying children to friends' houses, or putting together birthday parties for the summer babies. Where in that tangled web of to-do's is there time to have a family sit-down dinner?
Sadly, often there is no time. But rather than grab a meal to go at the drive-through, with a little forethought you can take your sit-down meal along. Crowded schedule does not have to equal empty calories.
I was sitting in the waiting room at the orthodontist (another of my summer to-do's, getting braces on my daughter) and found this recipe in a Family Fun magazine. I was taken with the concept of dinner to go - pizza all wrapped up in a tidy bundle. Simple to make, easy to pack, eagerly eaten. Just what I need for swim meets or spur of the moment picnics.
- adapted from Family Fun
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup fine cornmeal
1 Tbsp baking powder
1 tsp basil
1/2 tsp oregano
1/4 tsp salt
1/2 cup cold butter, cut into small pieces
1/2 cup diced sun-dried tomatoes
1 cup (4 oz) shredded mozarella
1/3 cup finely chopped pepperoni (optional)
2 large eggs
3/4 cups buttermilk
1- Heat oven to 375 deg. F. Line a baking sheet with parchment paper.
2- Place tomatoes in medium bowl and cover with boiling water. let Stand for 30 minutes, then drain the water and stir in the cheese and pepperoni.
3- In a food processor, mix the flour, cornmeal, baking powder, basil, oregano and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Pour the mixture into a large bowl and set aside.
4- In a small bowl, whisk together the eggs and buttermilk. Add the tomato mixture and stir.
5- Pour the wet ingredients into the flour mixture and stir until it forms a sticky dough. Turn the dough onto a lightly floured surface. Gently knead the dough until it holds together, about 5 times. Divide the dough in half and pat each half into a 1-inch thick disk. Slice each disk into 4 wedges.
6- Place the wedges on the prepared baking sheet, about 1 inch apart. Bake 15- 20 minutes, until golden brown. Serve warm or at room temperature.
Note: To make 12 smaller scones, reduce bake time to 10-15 minutes.