these are great in a bowl of chili!
2 cups flour
3/4 cup cornmeal, finer grind
2 Tbl sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup buttermilk (or 1 T vinegar in a cup of milk)
2/3 cup shortening
Mix all dry ingredients in a bowl. Cut in shortening using a fork. Add buttermilk till dough forms. Roll out gently to about 1/2" thickness on a sprinkling of cornmeal or flour. Cut out biscuits and place on parchment lined sheet. Bake 18 mins at 425. Makes 10 biscuits. Great with a drizzle of honey!
Friday, February 12, 2016
Lindsey's Red Lentil Soup
I got this recipe from my hair girl who is vegan. She has taught me a lot about nutrition and although I'm not vegan myself, she's helped me to want to eat better. This soup is so satisfying but totally healthy at the same time. I keep a batch in my fridge to heat up for a great hot lunch during the week. Try it! You will totally feel better all around.
1 onion, chopped
6 cups water
16oz bag red lentils
1 bag frozen broccoli florets (can use fresh)
1 bag frozen veggie mix (I used fresh green beans chopped, 1/2 bag frozen corn, 2 zucchini, sliced)
14oz can organic tomato sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp curry powder
1/2 tsp paprika
1 tsp salt - optional
2-3 Tbl sugar
Sautée onion in a little olive oil. Add water, lentils, all veggies (if using zucchini add half way through cooking), tomato sauce, and all seasonings. Bring to boil, reduce heat and simmer 40-45 mins until tender, stirring occasionally. Add water during cooking if needed so veggies are just covered.
1 onion, chopped
6 cups water
16oz bag red lentils
1 bag frozen broccoli florets (can use fresh)
1 bag frozen veggie mix (I used fresh green beans chopped, 1/2 bag frozen corn, 2 zucchini, sliced)
14oz can organic tomato sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp curry powder
1/2 tsp paprika
1 tsp salt - optional
2-3 Tbl sugar
Sautée onion in a little olive oil. Add water, lentils, all veggies (if using zucchini add half way through cooking), tomato sauce, and all seasonings. Bring to boil, reduce heat and simmer 40-45 mins until tender, stirring occasionally. Add water during cooking if needed so veggies are just covered.
Tuesday, January 26, 2016
Erin's Lemon Ricotta Cookies
The texture of these babies will be irresistible!
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
15 oz container whole milk ricotta cheese
3 T lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 T lemon juice
1 lemon, zested
Heat oven to 375. Combine first 3 dry ingredients in a small bowl, set aside. With electric mixer beat butter and sugar in large bowl, about 3 mins. Add eggs one at a time. Add ricotta, lemon juice and zest, mix to combine. Gently add in dry ingredients, using a spoon or rubber spatula just till incorporated. Drop cookie dough onto lined or sprayed cookie sheet. Bake 15 mins until slightly golden on edges. Remove and let rest 15 mins. Glaze by whisking powdered sugar, lemon juice and zest together till smooth. Using back of a spoon spread each cookie with glaze, let harden 2 hrs.
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
15 oz container whole milk ricotta cheese
3 T lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 T lemon juice
1 lemon, zested
Heat oven to 375. Combine first 3 dry ingredients in a small bowl, set aside. With electric mixer beat butter and sugar in large bowl, about 3 mins. Add eggs one at a time. Add ricotta, lemon juice and zest, mix to combine. Gently add in dry ingredients, using a spoon or rubber spatula just till incorporated. Drop cookie dough onto lined or sprayed cookie sheet. Bake 15 mins until slightly golden on edges. Remove and let rest 15 mins. Glaze by whisking powdered sugar, lemon juice and zest together till smooth. Using back of a spoon spread each cookie with glaze, let harden 2 hrs.
Thursday, January 21, 2016
Jenny's Magical Chocolate Chip Cookies
Seriously. Throw away all other choc chip cookie recipes. These hold their shape and won't spread all over your pan! Just double the recipe, you will want more!
1 1/2 sticks butter, softened
1 1/4 cups brown sugar
1/4 cup light corn syrup
2 tsp pure vanilla extract
3/4 tsp baking powder
3/4 tsp salt (I did 1 tsp, I like it salty-er)
1/4 tsp baking soda
1 lrg egg
3 cups flour
2 cups chocolate chips
Beat butter, brown sugar and corn syrup till fluffy. Add vanilla, baking powder, salt and baking soda. Add egg. Then flour. Stir in chocolate chips. Bake @ 375 8-10 mins, centers will look a little raw still. Cool on pan 5 mins then transfer to wire rack.
1 1/2 sticks butter, softened
1 1/4 cups brown sugar
1/4 cup light corn syrup
2 tsp pure vanilla extract
3/4 tsp baking powder
3/4 tsp salt (I did 1 tsp, I like it salty-er)
1/4 tsp baking soda
1 lrg egg
3 cups flour
2 cups chocolate chips
Beat butter, brown sugar and corn syrup till fluffy. Add vanilla, baking powder, salt and baking soda. Add egg. Then flour. Stir in chocolate chips. Bake @ 375 8-10 mins, centers will look a little raw still. Cool on pan 5 mins then transfer to wire rack.
Wednesday, January 20, 2016
Emily's Corn Cakes With Black Beans
everyones raving about this dish! Easy to throw together any night of the week. Vegetarian, and you won't miss the meat one bit. Serves 4-6, double for large family.
1 can black beans
1/2 tsp oregano
2 tsp chili powder, divided
1/2 onion, chopped fine
2/3 cup stone ground yellow corn meal
2 T flour
1/4 tsp baking soda
3 T butter, melted
1 cup buttermilk
1 egg
1/2 cup frozen corn, thawed
2 tsp oil
Salt & pepper
Chopped cilantro, sliced green onion, sour cream for toppings
Prepare beans by stirring together oil, onion, oregano and 1 tsp chili powder in a hot skillet. Cook a few minutes to soften onion. Add beans (I didn't drain). Simmer till everything is blended and liquid is reduced by half, about 7-8 mins. Make batter for cakes by whisking together cornmeal, flour, baking soda, 1 tsp chili powder, salt and pepper to taste. Mix wet ingredients in separate bowl: melted butter, egg, buttermilk. Add wet to dry, stir just till blended. Fold in corn. In a heated fry pan or griddle, fry pancakes in a little oil. Cook till golden brown and puffed. To serve, top corn cakes with a spoonful of bean mixture, sliced green onion, cilantro and dollop of sour cream.
1 can black beans
1/2 tsp oregano
2 tsp chili powder, divided
1/2 onion, chopped fine
2/3 cup stone ground yellow corn meal
2 T flour
1/4 tsp baking soda
3 T butter, melted
1 cup buttermilk
1 egg
1/2 cup frozen corn, thawed
2 tsp oil
Salt & pepper
Chopped cilantro, sliced green onion, sour cream for toppings
Prepare beans by stirring together oil, onion, oregano and 1 tsp chili powder in a hot skillet. Cook a few minutes to soften onion. Add beans (I didn't drain). Simmer till everything is blended and liquid is reduced by half, about 7-8 mins. Make batter for cakes by whisking together cornmeal, flour, baking soda, 1 tsp chili powder, salt and pepper to taste. Mix wet ingredients in separate bowl: melted butter, egg, buttermilk. Add wet to dry, stir just till blended. Fold in corn. In a heated fry pan or griddle, fry pancakes in a little oil. Cook till golden brown and puffed. To serve, top corn cakes with a spoonful of bean mixture, sliced green onion, cilantro and dollop of sour cream.
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