Sunday, December 21, 2008

Grandma Brown's 1-2-3 Baking Powder Biscuits

My Grandma makes the BEST baking powder biscuits I have ever tasted... She calls her recipe "Fool-proof biscuits" because they are so easy that you just can't mess it up! Try them, and you'll never use another biscuit recipe again!


INGREDIENTS

1 tsp. salt
2 c. flour
3 tsp. baking powder
2 tsp. active dry yeast
1 c. warm water
sugar (at least 2 tbs., more if you like)
butter flavored shortening

DIRECTIONS

Place sugar and yeast in the water, stir till dissolved, and set aside.

Combine remaining ingredients till you have a granulated powder.

Stir in yeast mixture until just moistened.

Form biscuits and drop into a well oiled pan, turning biscuits over so that the tops are oiled (this step creates that golden top).

Walk out of your kitchen, and don't come back for at least 30 minutes.

Preheat your oven to 350 degrees. Bake biscuits till golden brown.

Tuesday, December 16, 2008

Cheddar and ....

I love versatile recipes... I have several substitution recipes that are wonderful! This is one of my favorites! Make the cheese sauce and mix in one of the add-ins below, or make up your own!


cheese sauce

melt 2/3 cup butter
add 1/2 of a small onion and cook until soft
add 10 Tbs. of flour and cook until thick
gradually add 6 cups of milk constantly stir
add salt and pepper to taste and cook until smooth and thick like a gravy
then add 1 or 2 lbs of shredded cheddar (we use extra sharp tillamook)

to make mac and cheese: I cook a pound of macaroni till it is about three minutes from al dente and mix the cheese sauce in, add a layer of shredded cheese on top, and bake at 425 for about 30 minutes and then fire up the broiler to brown the top.

to make au gratin potatoes: bake 6 pounds of potatoes, let them cool, then peel and cube them, put a layer of them into a baking dish a and pour some of the sauce over them add more potatoes, more sauce...etc... till all used up ending with potato... top with shredded cheese and bake at 375 for 25-30 minutes then fire up the broiler to brown the top.

to make chicken rice casserole: cook 2 cups of brown rice using half the water called for on the package directions. dice and brown about 4 chicken breasts. mix all together with cheese sauce and put in baking dish and add a layer of shredded cheese on top, bake at 425 for about 30 minutes and then fire up the broiler to brown the top.

to make shepard's casserole: cook 1 pound each of sausage and hamburger, add garlic, and other seasonings to taste. Stir in one bag of your favorite frozen mixed vegetables. Mix cheese sauce in and put in a casserole dish, cover with mashed potatoes and bake till top is browned.

Sunday, December 14, 2008

Mediterranean Inspired Quiche

Mediterranean food is my culinary passion... I love the flavors and textures of the region and I really enjoy creating new and exciting recipes to reflect that region... Here is my latest creation... I hope no one else has done it yet!

If you are capable of making that perfect pie crust without it falling apart on you, by all means make one... As for me, I will continue to buy my pie crusts and spend my time making the filling!

As for the cheese, I have used cheddar, mozzerella, feta, and swiss... all with great results.


INGREDIENTS

1 9 inch unbaked deep dish pie crust
2 tablespoons butter, softened
2 tbs. minced onion
8 ounces pancetta
2 cups fresh chopped spinach, stems removed
4 Kalamata olives, diced
1 cup whipping cream
5 eggs, beaten
1/2 cup shredded cheese of your choice
1 pinch nutmeg
1 Roma tomato, thinly sliced


DIRECTIONS

Brown pancetta and onion in a skillet with half the butter. Add spinach and olives and cook till spinach is just wilted.

Rub remaining butter into the pie crust. Spread pancetta mixture evenly across the bottom of the pie shell.

Combine cream, eggs, cheese, and nutmeg. Pour over pancetta mixture in pie shell. Make sure to poke at the pancetta mixture to get the eggs all in the pie shell.

Place THINLY sliced tomato slices on top of the quiche, making sure the egg doesn't cover the top of them.

Bake quiche in a preheated 425 degrees oven for 10 minutes, then lower heat to 325 degrees and bake for an additional 35-40 minutes or until quiche is set.

Let the finished quiche sit for at least 15 minutes before serving.

Monday, December 8, 2008

Southwest steak and couscous wraps

INGREDIENTS

1 lb beef chunks
olive oil
1 cup dry couscous
2 1/2 cups water
1 bag frozen bell pepper strips
coriander
garlic
red pepper flakes
cumin
tortillas and toppings to taste

DIRECTIONS

cook the beef in the olive oil. Add water and seasonings and bring to boil. Stir in couscous and bell peppers, bring back to a boil and remove from heat. let stand, covered, till couscous has absorbed all the water. Fluff with a fork, and serve on tortillas.

The Mediterranean Diet

The Mediterranean Diet
Food Pyramid