Cooking With Chef Robert

Ready to make some amazingly delicious Scones and Roasted Pear and Onion Salad? This week Chef Robert Mills shares two of his favorite spring recipes. You can click here to watch the video. Here are the recipes. Enjoy!

Roberts Berry Scone Recipe

Prep:15 mins Cook:17 mins Total:32mins Servings:8

Ingredients

2 cups all-purpose flour

½ Cup Sugar

2 teaspoon baking powder

½ teaspoon salt

1 stick Butter room Temp

½ Cup Fresh Blue Berries

½ Cup Sliced Strawberries

½ Cup milk

1 large egg

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, and salt. Use your fingers to work in butter (mixture should resemble coarse meal)

Step 3

In a small bowl, whisk Milk and Egg

Step 4

Using a fork, stir in Milk and Egg into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) add the Strawberries and blueberries.

Step 5

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.  Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts

Per Serving: 319 calories; protein 4.9g; carbohydrates 41.1g; fat 15.5g; cholesterol 60.1mg; sodium 249.3mg.

Maple Syrup roasted Pears, Onions, Balsamic Vinaigrette, on Romaine Spears

Salad for two

Prep: 10 mins  Cook: 15 mins  Total: 25 mins  Servings: 2

Ingredients

1 Whole Pear

1 Whole Red onion

2 tablespoons maple syrup

1 tablespoon Olive Oil

4 teaspoons balsamic vinaigrette

One head of Romaine

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

Cut Pear into 8 Wedges removing the seeds, Removed the skin from the onion and cut into 8 Wedges

Step 3

Place onto a baking sheets and Drizzle over the Maple syrup and Olive Oil

Step 4

Place in the oven for 15-20 minutes

Step 5

Clean Romaine and set-up on two plates

And place warm Pears and Onions on top

Finish Balsamic Vinaigrette

Per Serving: 604 calories; protein 7.6g; carbohydrates 39.2g; fat 25.8g; cholesterol 17.7mg; sodium 335.2mg

How To Improve Emotional Intelligence

“Breathe. Let go. And remind yourself that this very moment is the only one you know you have for sure.”   – Oprah Winfrey

Here are four strategies for cultivating emotional intelligence:

  1. Practice Empathy: Cultivate your ability to both understand others’ emotions and encourage people to share their perspectives and feedback. By making active attempts to listen to and understand others, you will be better equipped to deal with a wide range of people in a wide range of situations. As Ernest Hemingway noted: “When people talk listen completely. Most people never really listen.”

  2. Continually Learn: The more you learn the more you can grow. Emotional intelligence isn’t about a destination but about continual growth.

  3. Nurture Relationships: Cultivating relationships gives you practical experience in dealing with a wide range of people. Not only will developing these relationships improve your outlook, but it will also make you better equipped to deal with people you’ve never met before.

  4. Practice Breathing: Breathing exercises can both help you clear your mind and stimulate you for the day ahead. Here is a great breathing technique from Andrew Weil, M.D. to get you started:
  • The Relaxing Breath: This breathing technique will clear your mind and put you at ease. Start by pressing the tip of your tongue against the top of your mouth, right behind the front teeth. Exhale through the mouth. Inhale for a count of four through the nose. Hold your breath for a count of seven. Exhale, making noise, for a count of eight through the mouth. Repeat three times.

Candy Cane Cookies

Baking cookies is a fun way to celebrate the season. Click here to watch Welling’s Chef Robert share one of his favourite recipes, candy cane cookies.

Happy Holidays!

Ingredients:
1 cup sugar
1 cup butter or margarine, softened 
½ cup milk 
1 teaspoon almond extract
1 egg
3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon red food color
1 tablespoon powdered sugar

Steps: 
  1. Stir together 1 cup sugar, the butter, milk, vanilla, almond extract and egg in a large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  2. Heat oven to 375°F.
  3. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on a floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet; curve top of cookie down to form handle of cane.
  4. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Sprinkle powdered sugar over cookies.

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