OMG this is good! If you’ve read this blog, you’ll know my feelings on salad, so this was a big win for me. I substituted toasted almond slivers for the pine nuts and raisins for the currants…because that’s what I had. It was best at room temperature, but I bet it would be even better warmed up a little.
“The best basic chicken pot pie recipe ever. Not even judging that it’s Pilsbury.”—Says my Dad when eating Pilsbury Classic Chicken Pot Pie; this gets credit because I use farm share veggies when cooking it :)
Guess what we got in the farm share this week? More greens…
Last week’s greens were still not completely used, and so I had a glut of kale in particular. I learned, however, that there are two types of kale—the dinosaur variety (see my kale chips elsewhere in this blog) and curly. I was eager to use the latter, mostly because we’re in the middle of a heat wave and there was no way that I was turning the oven on (however I did cave to make sweet potato fries later).
I ended up following this Martha Stewart recipe for a kaleslaw with peanut sauce. I have to applaud the Martha Steward site for the informational videos; although the technique for slivering up the curly kale was a little cumbersome—I had better luck rolling the leaves down along the stalk so that the leafy bit stuck out on both sides like pig-tails.
This was a lip-smackingly tasty salad/slaw. The salty peanuts compliment the kale beautifully, and the carrots and peppers keep the texture complicated. Can’t recommend this highly enough!
My siblings and I have this strange pseudo language that we speak to one another…I think the roots are in creating a fantasy world around our pet cockatiel, Kiki. The was truly a strange bird, but a talented mimic and full of personality. “STFU” becomes “saash”—depending on how long you draw the syllable out for it can express varying degrees of irritation or outrage. Anyway, what I mean to say is that the title of this posts comes from the fact that “BIISCUITS!” is sort of a happy exclamation (again, the derivative comes from a pet, our various cats, when they are happy and comfortable and thus start to knead blankets or sweatpants with their front paws).
I decided that, after the success with the muffins, I would try my hand at these versatile pastries. I used:
- 2 cups flour (all purpose organic), plus extra to flour the work station
- 1 tablespoon of baking soda
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 generous cup of milk
- 1/3 cup of SmartBalance buttery spread (traditional recipies call for shortening, which I need like a hole in the head when I’m trying to eat healthier)
- 1 tablespoon of flax seed (just for a good-for-you-kick)
Having whisked all the dry ingredients together, I cut the butter in—supposedly there is a pastry tool I can procure to help with such a process, but I go for the “Edward Scissorhands” method of holding multiple knives in each hand and hacking at the batter. It definitely releases stress! I slowly added the milk in afterwards, stirring everything it a blob that held together enough for me to take out of the bowl and onto a floured cutting board to, yes, knead like a kitten! I pushed and pulled it for no more than 5 minutes, then floured a drinking glass to use as the cookie-cutter to give some consistency to the shape. I spread the dough out to be about and inch & quarter thick, then went to town cutting out BIISCUITS.
I got 10 out of this batch, but could have had a solid dozen if I didn’t opt for them to be so thick. I had preheated the oven to 425F, so I blew off extra flour on each pastry and placed them on a non stick (but ungreased) cookie sheet. They took about 18 minutes in my oven to get golden brown, but check them at 15.
The verdict? Ahhhhmazing. Simple, flavorful: the perfect vehicle for sweet (Smuckers Triple Berry jam anyone?) or savory (see my veggie sausage breakfast sandwich above). I think I liked these better than the muffins or popovers!
This week we got the best cilantro I’ve ever had. Hands down. No comparison. Swoon worthy. Seriously. I ate it plain off the stalk with the fresh strawberries but still was blessed with lots leftover so I started randomly Googling recipes that featured this savory herb. Again and again I was seeing sauces, and I finally settled on this puppy: http://www.seasonalandsavory.com/2011/07/lentil-and-sweet-corn-cakes-with.html
I used eggs and garlic from the share, and added some minced green onions to the batter. I also splashed some lime juice into the yogurt and cilantro sauce. The texture in the cakes was phenomenal—the lentils were filling (two cakes was a great serving) and the pop of the corn kernels was exquisite. The yogurt sauce was, well, the cilantro-star of the dish (as I had hoped it would be)!
When I make this again (because yes, hands in the air worth repeating!) I would pump up the spice factor a little, which surprises even me because I am usually scared of spicyyy. I think a little heavier handed on the salt, garlic and red pepper flakes would do the trick—and if I was feeling really adventurous, I’d substitute a half cup of the lentils for jalapeños. Go forth, and have pancakes for supper!!
In bygone days, I was terrified of muffins and only baked popovers (c’mon, what can really go wrong with 4 ingredients?)…until I found this little link above! This recipe is simple, amazing, and gives me just enough wiggle room to be creative. I substituted half a cup of flour for quick oats and put a pinch of all-spice, cinnamon, and a spoonful of flax seed to make them “multigrain.” Oh, and I used almond milk instead of regular dairy.
When in a kitchen funk (or creeping up on pay-day so naturally I’ve spent all my money), I turn to quiche. We’re fortunate enough to get eggs with our farm share, so I literally never run out—I’ve taken to keeping Pilsbury pie crusts in the freezer and tossing one in the fridge before I leave for work on a morning that I suspect I may be hungry when I get home in the evening.
I take a cup of milk and whisk it with 5 eggs, some salt, and a little pepper. I use a 9” glass pie dish because it’s easiest to clean, and fill the crust with whatever is in the fridge…most recently I had some turkey sausage (pre-cooked) and shredded colby jack/cheddar cheese left over from a chili night. I pour the egg mixture on top and put it in the over at 375F for about 40 minutes.
I’ve also done the following combinations with lots of success: