Teriyaki Chicken and Stir-fry Veggies

 This was delicious--we will definitely make it again, and try the sauce on other meats as well.  Leftovers were delicious. This would be a great meal to take to someone.

1 TBSP cornstarch
1 TBSP cold water
2 TBSP white sugar
1/4 cup brown sugar
1/2 cup soy sauce (we like LaChoy)
1/4 cup cider vinegar
1-2 cloves of garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
10 skinless chicken thighs

In saucepan, combine first 9 ingredients. Whisk to combine. Bring to a boil over medium heat, and boil until thickened.

To Bake: Grease a 9x13 baking dish. Place the skinless thighs in the dish. Pour teriyaki sauce over them, reserving a little to baste on at the end. Turn the thighs to coat. Cover with foil. Bake 30 minutes covered. Remove foil and turn thighs over. Bake 20 more minutes uncovered. Brush with reserved sauce. Bake 10 more minutes. Serve chicken with sauce over rice alongside vegetables (see below).

This recipe can also be used on the grill. Spread about 2/3 of the sauce over the chicken thighs, turning to coat. Grill over medium heat. Baste near the end with remaining sauce. Salt and pepper to taste.

Sauteed Cabbage and Carrots

1 TBSP olive oil
1/2 head of green cabbage, shredded
1-2 carrots sliced thinly

1 tsp olive oil
1-2 cloves garlic, minced
salt and pepper

Heat olive oil in frying pan. Spread to coat. Add cabbage and carrots. Stir-fry a couple of minutes until starting to soften. Clear a space in the middle of the pan. Pour in 1 tsp oil. Add minced garlic. Cook garlic 20 seconds, then stir into the cabbage/carrot mixture. Add salt and pepper to taste. Continue to cook to desired crisp/tenderness.

Served with: fruit, homemade bread (so all the kids will eat something!)

Whole Wheat Blueberry Scones

I think these are wonderful! But, you should know what you're getting. This is not the cake or doughnut kind of scone. This is more like an amazing biscuit or a muffin. If you want it to be sweeter, add jam.

I loved how they cooked up light and fluffy, even though they were made with whole wheat flour. The orange zest adds such a delight and I love the blueberries. Enjoy!

I got this recipe from 100daysofrealfood.com, and modified the method.

2 cups whole-wheat flour
1 TBSP baking powder
2 tsp orange zest
1/2 tsp salt
1 stick (8 TBSP) cold butter (from fridge)
3/4 cup frozen blueberries
2 eggs
1/2 cup heavy cream
2 TBSP honey

Preheat oven to 400. Line a baking sheet with parchment paper.

Combine flour, baking powder, orange zest and salt in bowl. Grate cold butter into the flour mixture, using the large holes of a box grater. Toss and squish between your fingers until the mixture is crumbly, and the butter and zest are well distributed. In a separate bowl (I use the magic bullet) mix the eggs, heavy cream and honey. Pour liquid into flour mixture. Stir gently to combine. Turn onto lightly floured counter. Press into a ball, lightly dusted with flour. Set the ball on the parchment paper, and press to a round, about 3/4 inch thick. Cut into 8 pieces (like pizza slices). Bake for 12-15 minutes, or until golden brown, and the middle springs back when touched. Cool slightly, then re-cut. Serve warm or room temperature, alone, or with butter, honey, or jam.