Pesto Parmesan Scones

On this day last year: Let’s Taco’bout it!: Island Tacos (2013)

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My mom loves scones a lot. A lot, a lot. I do not think I know a single individual that loves scones as much as that wonderful woman.

Whenever we end up in a coffee shop together, one of us always walks away with a scone, because my mother claims coffee just demands for a little something else! I don’t hate the way she thinks 🙂

I have fond memories of spending afternoons running errands together when I was young, climbing in and out of our mini van, scooting around town on Saturday afternoons. Just as my brother and I would start to grow weary, and most likely a little fussy, she would suggest, in a whisper- as if it was a new idea or something we’d never done before, that we stop somewhere and get a little snack! Nathan and I would lean forward, nod our tired little heads, and we would pull into the closest Panera. Moments later, we would leave with two hot chocolates, a coffee, and a few scones in hand- much happier campers.

Fast forward several years, and I’d like to dedicate this post to her. I have two other scone recipes posted, but both happen to be sweet. Thus, I thought it was time I post a more savory bread recipe.

I hope you like it as much as we did!

With love, and warm memories,

– A rented kitchen

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Ingredients:

  • 3 ¼ cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cups cold butter, cut into pieces
  • 1 cup buttermilk
  • ¼ cup pesto
  • 2/3 cup freshly grated parmesan cheese
  • Melted butter

Directions:

  1. Preheat your oven to 425˚F. Spray a baking sheet with a thin layer of nonstick spray and set aside.
  2. In a large bowl, combine the first six ingredients, stirring until well combined.
  3. Add the butter, mixing in with either your fingers, a fork, or a pastry blender, until the butter forms coarse crumbs.
  4. Add the buttermilk, parmesan, and pesto. Stir the ingredients in, until a dough forms. Then use your hands to truly bring the dough together.
  5. Transfer the dough to a clean, dry, and lightly floured surface. Kneed for a few minutes and then divide into two circles.
  6. Pat the two dough circles into 7-inch circles. Cut each circle into 6 or 8 triangles, transfer the triangles to the baking sheet, and brush with a light layer of butter.
  7. Cook the scones for 12-14 minutes* or until light brown.
  8. Serve warm and enjoy!

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Notes and Tips!:

  • Yield: About 12 scones (more if you cut them on the smaller side!)
  • If cooking wedges, bake for 12-14 minutes as listed. If cooking roughts or square scones, decrease cook time to 9-11 minutes.
  • Source: How Sweet Treats
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’! (Recipe links found below)

Caesar Salad with Homemade Croutons and Citrus Dressing

On this day last year: Let’s Taco’ Bout it: Spiced Black Bean and Corn Tacos!

salad

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There is nothing more refreshing than a good Caesar salad. The fresh crisp bite of the romaine, some scrumptious grated parmesan cheese, the knowledge that its a healthy choice- what’s not to love?!

Unfortunately for us veggie heads, the classic Caesar salad is not vegetarian friendly. Traditional Caesar dressing includes anchovies (Drat!)

Thus, this is my own take on classic Caesar salad dressing- omitting the salty anchovy flavor and substituting it for a nice citrusy tang.

Hopefully you like my rendition of this healthy classic! You’ve still got the crisp romaine, the scrumptious Parmesan cheese, and now you have a vegetarian dressing. Happy healthy eating 🙂

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Dressing Ingredients:

  • 1 garlic clove
  • Salt
  • 2 large egg yolks
  • 2 Tablespoons fresh lime juice
  • ¾ teaspoon Dijon mustard
  • 2 Tablespoons olive oil
  • 1/3 cup vegetable oil
  • 3 Tablespoons finely grated Parmesan cheese
  • Freshly ground black pepper

Crouton Ingredients:

  • 3 cups bread, torn into 1” pieces with crusts
  • 3 Tablespoons olive oil
  • Salt and pepper to taste

Salad Ingredients:

  • 3 Romaine hearts
  • Parmesan cheese

Directions:

  1. Preheat the oven to 375˚F.
  2. In a large bowl, toss the bread with the olive oil, salt, and pepper. Arrange on a baking sheet in a thin layer, and bake for 10-15 minutes, or until golden brown.
  3. Meanwhile, in a small bowl, whisk together the egg yokes, lemon juice, and mustard. Slowly stir in the oils; whisking until thick and glossy. Once smooth, whisk in the Parmesan, salt, pepper, and more lemon juice if desired. Refrigerate until ready to use.
  4. Rinse and pat the romaine leaves dry. Tear the lettuce leaves into more manageable sizes, and toss in a large bowl with the baked croutons. Shave parmesan cheese over top, drizzle with dressing, and enjoy!

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Notes and Tips!:

  • Source: Bon Appetit 
  • Salad fan? Check out these other delicious salad recipes from ‘A Rented Kitchen’ (Recipe links below!):

Sweet Potato Crusted Spinach Quiche

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I love sweet potatoes. For those of you that have been loyally following this blog for the last two years, I am aware that I sound like a broken record. Sorry.

(I’m not really sorry.)

However, the leaves have officially changed color, Halloween has come and gone, sweater weather has arrived, and all of these variables make me crave the warmth and fall flavor of sweet potatoes. Tis’ the season, right?!

Thus, when I stumbled upon this delicious gluten free recipe, which just happened to include sweet potatoes, it took all of about ten minutes before I found myself in the kitchen whipping it up.  And oooooooooh buddy, it was good.

Thus, consider this my gift to you, and get cookin’! You will be so glad you did.

Also, if you happen to share in my sweet potato fanaticism, make sure you check out the ‘vegetable’ and ‘Vegetarian Dishes’ portion of my Recipe page. It is a goldmine of sweet potato lovin’.

Come back soon!

Love, A Rented Kitchen

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Ingredients:

  • 2 Sweet Potatoes
  • Olive oil spray + 1 Tablespoon olive oil
  • 1 bunch spinach- rinsed, stems removed, and thinly sliced
  • ½ small onion
  • 1 clove garlic
  • 4 Eggs
  • 1 Cup grated mozzarella
  • 1 Tablespoon organic white miso
  • ¼ cup goat cheese
  • ¼ cup Asiago cheese (to sprinkle on top)
  • Optional:
    • Spring herbs (dill, parsley, chives) to taste
    • Sea salt and pepper to taste

Directions:

  1. Preheat your oven to 400˚F and lightly spray a pie dish with a layer of oil, set aside.
  2. Rinse, peel, and thinly slice sweet potatoes (using either a sharp knife or a food processor).
  3. Arrange the sweet potato slices evenly over the bottom and up the sides of the pie pan in a crust-like fashion. Spray the tops of the potatoes with a light layer of oil and bake for 15 minutes. After the crust has baked, reduce the heat to 375˚F.
  4. Meanwhile, heat olive oil in a medium sized frying pan over medium heat. Once hot, sauté the sliced onion and crushed garlic until light brown, about seven minutes. Add the spinach and sauté until wilted, about four minutes. Drain any excess liquid from the frying pan.
  5. In a medium sized bowl, beat the eggs. Stir in the mozzarella and goat cheese, miso, herbs, and any desired salt/pepper. Then stir in the vegetable mixture until thoroughly combined.
  6. Pour the egg mixture into the potato crush, sprinkle the top with asiago cheese, and bake for 40 minutes at 375˚.
  7. Serve warm and enjoy!

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Notes and Tips!:

  • Source: Fourteen Forty
  • Gluten free? Don’t forget to check out the gluten free section of this blog, found under the Recipe tab.
  • Like this recipe? Try these other scrumptious recipes from ‘A Rented Kitchen’ (Recipe links posted below photos!):

Vegan Cuban Bowl

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When I lived in Richmond, I fell in love with a little Cuban restaurant a few blocks from my house. The restaurant was always bustling with people, offering barely enough room to scoot around the little red tables. The smells would waft down the sidewalk, inviting you into the little yellow building where the coffee was strong, the music was loud, and the flavors were unbelievable.

It was frequenting that little Cuban restaurant that taught me to love Cuban flavors, so when I stumbled upon this recipe I knew it was next on my cooking to-do list. The recipe did not let me down.

As I dished up warm bowl of this Cuban meal for my family, I was immediately taken back to memories of sliding into booths at that little Cuban restaurant, or even better yet, some of the meals I enjoyed while in the Dominican Republic and Peru- sharing some similar ingredients and spices.

If a meal has the power to remind you of previous meals, experiences, and people, simply through the ingredient list, the smell, or the flavor, that to me is a good sign it’s a keeper.

This meal may not draw up any old memories for you of places you’ve been or previous meals you’ve enjoyed, but if it doesn’t, the flavor alone will make you question what you’ve been eating and experiencing all this time- in the best way. Try something new, enjoy a little flare, and dig in!

Love, A Rented Kitchen

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Ingredients:

  • 2 sweet potato, peeled and cut into 1-inch cubes
  • 2 Tablespoons olive oil
  • 2 teaspoon cumin
  • 1 teaspoon salt
  • ½ cup diced tomato
  • ½ cup chopped cilantro leaves
  • ½ cup diced white onion
  • 2 teaspoons freshly squeezed lime juice
  • 2 large ripe (black) plantains
  • 4 Tablespoons vegetable oil
  • 2 (12 oz.) cans black beans, rinsed and drained
  • 4 cups cooked brown rice

Directions:

  1. Preheat the oven to 450˚F, and line a baking sheet with aluminum foil.
  2. In a medium sized bowl, toss the sweet potatoes with the olive oil, cumin, and salt, and then arrange on the baking sheet in a single layer.
  3. Bake the potatoes for 20-30 minutes, or until soft. Turn every 10 minutes to prevent burning.
  4. In a large measuring cup, combine the tomatoes, cilantro, onion, and lime juice. Set in the refrigerator to allow the flavors to blend.
  5. Meanwhile, peel the plantains by running the edge of a sharp knife along the 3-4 ridges present in the plantain peel. Remove the peeling and slice the plantain into bite sized coins.
  6. Heat the vegetable oil in a large skilled over medium high heat, and fry the plantains, 1-2 minutes per side, until golden brown. Remove the fried plantains from the heat and place on a paper towel lined plate to absorb any additional grease and allow the plantain pieces to cool.
  7. Once the sweet potatoes are done cooking, assemble each bowl with a serving of rice, beans, potatoes, plantains, and topping with the pico de gallo mix. Enjoy!

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Notes and Tips!:

  • Source: The Wanderlust Kitchen
  • Yield: 4 servings
  • Like this recipe? Check out these other delicious Vegan Entrée options from ‘A Rented Kitchen!’: (Recipe links found below photos!)

Pumpkin Spice Bread with Streusel Topping

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This whole starting a pumpkin food blog series things, was a brilliant idea.

I wish I could invite you all over, because my kitchen has smelled awesome all week long, and is currently full of so much delicious pumpkin food!

This is another recipe courtesy of pumpkin week. You should note, that I do already have a pumpkin bread recipe on my food blog, however that recipe is vegan, and an oat based pumpkin bread. Thus, the difference with this recipe is the delicious streusel topping in this recipe, and the fact that it is not vegan. In many ways, this recipe is extremely comparable to Starbuck’s pumpkin bread (AKA Delicious)!

Enjoy this scrumptious Pumpkin bread, and come back tomorrow for another delicious recipe in A Rented Kitchen’s Pumpkin Week!

With love and cinnamon, A Rented Kitchen

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Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary

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Bread Ingredients:

  • 1 ½ cups flour
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon clove
  • 2 eggs, beaten
  • 1 Cup pumpkin puree
  • ½ cup vegetable oil (do not use olive or peanut oil)
  • ½ teaspoon vanilla

Streusel Ingredients:

  • 3 Tablespoons butter
  • ½ cup brown sugar
  • 1/3 cup flour

Directions:

  1. Preheat the oven to 350˚F. Grease two small loafs pans, or one large loaf pan, and sprinkle with a light layer of flour, set aside.
  2. In a large bowl, combine the dry ingredients- flour, sugar, salt, baking soda, salt, and spices. Mix until thoroughly combined.
  3. In a smaller bowl, beat the eggs. Add in the pumpkin puree, oil, and vanilla, and mix well.
  4. Add the liquid ingredients to the dry ingredients and stir until smooth.
  5. Pour into the loaf pan(s), and sprinkle with the streusel mixture.
  6. Bake for 30 minutes, or until the bread has pulled slightly away from the edges, and a toothpick comes out clean.
  7. Cool for ten minutes in the pan, and then move to a cooling rack. Eat and enjoy!

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Notes and Tips!:

  • Adapted from: Copy Kat
  • For a lighter option, feel free to substitute the Streusel topping with 1/3 – ½ cup roasted and salted pumpkin seeds!
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links below):