Food Lion Kitchen: Breakfast Lunchboxes - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Breakfast Lunchboxes

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Blueberry Hand Pies

Bon Appetit Magazine July 2013


• 1 1/2 cups all-purpose flour

• 1/2 teaspoon sugar

• 1/4 teaspoon kosher salt

• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces


• Pulse flour, sugar, and salt in a food processor-processor. Add butter; pulse until the texture of very

coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together

in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.

• Crust can be made successfully 3 days in advance.

• All-purpose flour (for dusting)

• 2 cups blueberries (about 10 ounces)

• 1 teaspoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• 1/4 cup sugar

• 1/4 teaspoon kosher salt

• 1 large egg, whisked with 1 teaspoon water

• 1 tablespoon raw sugar

Blueberry Pie filling


• Preheat oven to 375°.Roll out dough on a floured surface to a 15×12-inch rectangle. Cut into

6 rectangles.

• Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of

rectangles with water; mound some blueberries in center of each. Fold dough over, and press

edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with

raw sugar. Cut slits in tops.

• Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden

brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or

at room temperature.

* you can alter recipe with seasonal fruits.

Roasted Banana-Nut Granola


•2 barely-ripe bananas

•¨÷ cup walnut oil

•¨÷ cup maple syrup

•1 tsp cinnamon

•¼ teaspoon nutmeg

•pinch of sea salt

•3-4 cups old fashioned oats

•½ cup chia seeds

•½ cup pecan pieces



Preheat oven to 400°. Place whole bananas in the oven and let roast until peel has

browned. Remove and let cool slightly.


Remove banana from peel and place in the bowl of a stand mixer. Add walnut oil, maple

syrup, cinnamon, nutmeg, and sea salt. Mix on medium-high until mixture comes

together a bit.


Add the 3 cups of oats and let mix on medium-low until oats are covered. Toss in pecans

and chia seeds, mixing and adding a few more oats until granola comes together and



Scrap out onto a covered baking tray and return to 400° oven. Bake until golden brown,

20-25 minutes. Half way through baking remove from oven and flip granola.


*I baked mine but my clumps were rather large and the center was still soft. I let it sit for a while

(overnight actually) and it was still not quite crispy. I simply broke the granola in to smaller

pieces and returned to the oven until everything was brown and crispy!


1 cup almond milk

several spinach leaves

1 tablespoon of almond butter or peanut butter

1frozen banana

1/2 tablespoon unsweetened cocoa or cacao powder


Throw it in a blender, blend and serve!

•3 cups whole-wheat flour

•1 1/2 teaspoons baking powder

•1 teaspoon baking soda

•1 1/2 teaspoons kosher salt

•(2 sticks) softened

•3/4 cup packed dark brown sugar

• 3/4 cup granulated sugar

•2 large eggs

•2 teaspoons vanilla extract

•2 cups ounces semi sweet chocolate chips

1. Preheat the oven to 350 degrees.

2. Mix the flour, baking powder, baking soda and salt into a mixing bowl.

3. Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; until

just blended. Add the eggs, one at a time, mixing to incorporate after each addition,

then add the vanilla extract.

4. Add the flour mixture and beat until barely combined. Stop to scrape down the sides and

bottom of the bowl. Add the chocolate and beat on low speed just until evenly


5. Use small spoon to scoop (a little over a teaspooon) and roll dough into even sized balls.

Bake on nonstick cookie sheet for approximately 10 minutes.

Lindee Katdare 2013


Whole Wheat Chocolate Chip Cookies


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