Buttermilk Biscuits

From:  Bob’s Redmill Natural Foods, Inc.

4 cups white unbleached flour

3 3/4 cups whole wheat pastry flour

2 tablespoons baking powder

1/8 teaspoon baking soda

2/3 cup sugar (I used coconut sugar, which lent a nice speckledness to the biscuit)

1/2 teaspoon salt

1 cup unsalted butter (I used Earth Balance margarine, which is salted, so I omitted salt.)

3 1/2 cups buttermilk (I used Kefir)

2 tablespoons flaxseed 

Directions:

Preheat oven to 450º F.  Mix white flour, whole wheat flour, baking powder, sugar, salt, and baking soda thoroughly.   Add butter and mix until evenly distributed. Add buttermilk and evenly mix until dough forms.

Roll dough out on floured surface, sprinkle flaxseed over dough, and cut with and 2 1/2 to 3 inch cutter.  Place biscuits on a baking sheet and bake them in oven for 10-15 minutes, or until golden brown.  Makes 2 dozen biscuits.

Scrambled Eggs

Scrambled eggs is one of the first things I cooked growing up.  I made it the way my mom and probably her mom before her.  I remember making them at a 4-H competition in Frederick. I always liked scrambled eggs.  Then I found this recipe in a cookbook Mike got me.  It just happened that one of my surgeries was postponed due to an infection.  So we got to walk around Baltimore and went to a bookstore (one of our favorite things to do).  I was looking at this book and he got it for me.  Isn't he sweet?

Anyway, let me proceed with the recipe.  It's simple.  And it's better than my eggs ever were.  We cooked our's over high heat and had they cooked through.  This one is a more gentle touch and the flavor is awesome.

From:  Vegetarian Cooking:  A Common Sense Guide

Serves 2

6 eggs (I used 4 and adjusted the recipe as needed)
1 tablespoon milk (I used soy milk)
1 3/4 oz. butter (I used olive oil)
2 slices of bread, toasted

1. Crack eggs into a bowl, add the milk and some sea salt.  Whisk gently until combined.
2. Melt butter (or put olive oil) in a small frying pan (nonstick helps) over low heat.  Add the egg mixture and stir constantly using a wooden spoon.  Do not turn up the heat--scrambling must be done slowly and gently. (SEE, I DIDN'T KNOW THAT!) When most of the egg is set, remove the pan from heat and let the eggs finish cooking.  Scrambled eggs should be creamy, not dry and rubbery  Serve immediately on toast--they shouldn't sit for a minute!

Note:  it is very important to use fresh eggs when scrambling.  To check whether an egg is fresh, put it in a bowl of cold water.  If it sinks on its side it is fresh. If it floats on its end it is stale.  If it is somewhere between the two it is not perfectly fresh but should still be good for scrambled eggs.

Variation:  Scrambled eggs are delicious with a cheese such a gruyere stirred through, or a handful of chopped fresh herbs.  You can also use roasted vegetables such as capsicum (pepper), tomato, onion, and a few basil leaves to make a version of the French dish piperade.

Scrambled Eggs and English Muffin with Apple Butter.

Homemade Pizza

Pissaladiere

I saw this recipe in yesterday's Sunday paper insert.  It looked so good and I didn't have plans for anything, so why not give it a try.

Recipe: Pizza with a French twist

by USA WEEKEND

(Photo: Phil Mansfield, The Culinary Institute of America)

This recipe for pissaladière will allow you to experience the flavors of France in your own kitchen.

Pizza Topping

Ingredients

1 pound of pizza dough (recipe below) or a purchased ready-made dough (frozen or fresh)

1 tablespoon olive oil, plus more as needed

1 pound onions, thinly sliced

2 garlic cloves, crushed

¼ teaspoon fresh thyme leaves

10 anchovy fillets, packed in oil

20 black or Kalamata olives, pitted

Instructions

Lightly oil a large bowl and the pizza dough with some olive oil. Place the dough in the bowl, cover with a damp cloth and put it in a warm place for 1½ hours, or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Lightly oil a half sheet pan or rimmed cookie sheet.

To make the topping: Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add the onions, garlic and thyme and cook, stirring frequently, until the onions are very soft (but being careful not to brown them), about 10 minutes. Remove the onions from the heat and reserve.

Once the dough has risen, remove it from the bowl. Working on a lightly floured surface, use a rolling pin to roll the dough into a rectangle the size of the sheet pan you are using, allowing for a 1/2-inch overhang around the edges of the pan. Carefully place the rolled dough onto the prepared pan and turn up the overhang to make an even edge all the way around. Set the dough aside to rest for 15 minutes and to allow it to finish rising, then bake the crust for 10 minutes.

Spread the onions in a thick layer over the dough. Arrange the anchovy fillets in an X, or crosshatch, pattern on top of the onions, leaving 1/2 inch of space in the center of each X. Place an olive upright in the center of each anchovy X. Serve immediately.

Nutrition Facts

Per serving: 130 calories; 4g protein; 20.5g carbohydrates; 1g fiber; 3.5g total fat (.5g saturated fat); 420mg sodium; 3mg cholesterol

Pizza Dough

Ingredients

3/4 teaspoons instant dry yeast

2 cups bread flour

1 tablespoon sugar

1 teaspoon salt

3/4 cup, plus 2 tablespoons water, warmed to about 105 degrees F

Instructions

Combine the yeast, flour, sugar and salt in the bowl of an electric mixer fitted with the dough hook attachment. Add the water and mix on medium speed until the mixture forms a smooth dough, about 10 minutes.

I copied this directly from the USA Today website: http://www.usatoday.com/experience/weekend/food/recipe-pizza-with-a-french-twist/12402091/

i modified by omitting the olives and anchovies.  I topped my pizza with the onions, as directed, I had a roasted eggplant leftover, so I chopped that up and put it on the onions.  Then I sliced a beautiful tomato very thinly, and put that on eggplant.  Because I had some leftover mozzarella I grated that and put a little on the pizza. Since the dough was already cooked, I broiled until bubbly.  I think the next time I'd cook dough and toppings all together.

Do You Have a Bread Machine?

Mike and I have been trying to eat a lot healthier these days.  That's one of the purposes of this blog...  I've been searching for a healthy whole wheat recipe for my bread machine and I think I've finally found one.  We still buy "store" bread, but whenever possible, I whip up a batch of this and slice it with my electric knife, and we are set for a week of delectable bread eating.

The original recipe, which I will also share, came from kingarthourflour.com.  I've added my changes in red.

100% Whole Wheat Bread for the Bread Machine

The following recipe is one we worked out for the Zojirushi.  It makes a firm, sweet loaf of golden bread.  It shouldn't be hard adapting it to your own machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with.  Take a look a the dough after it's kneaded for about 10 to 12 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball.  If the dough looks good at this point, you're probably all set.

For a 1/12 pound bread machine:

1 1/4 cups water (1 bottle of beer)
2 tablespoons olive or vegetable oil
1/4 cup honey or maple syrup
3 to 3 1/2 cups King Arthur 100% White Whole Wheat or Traditional Whole Wheat flour
1/4 cup sunflower, sesame, or flax seeds, or a combination (I mix it up.  Sometimes I use flax seed, sometimes 10 grain cereal, sometime both.  Yesterday I added wheat germ.  And I use more than 1/4 cup.)
1 tablespoon vital wheat gluten
1 1/2 teaspoon salt (I use just a dash, but don't skip completely.  Bread machines need the salt for leavening purposes.)
1 1/2 teaspoons instant yeast

Put all of the ingredients into the bread pan in the order listed.  Program for basic bread and press start.

A whole loaf of bread from the bread machine.

This recipe CAN be made by hand.  So if you're adventurous, here are the steps you need to follow:

Mix the water, oil and sweetener in a large bowl.  In a separate bowl, combine the flour, seeds, gluten, salt, and yeast; add to the liquids gradually, stirring until the dough holds together.  Knead on a floured surface until smooth and just slightly tacky--about 8 to 10 minutes.  Place the dough in a greased bowl, cover, and let rise until doubled in volume, about 1 to 1/12 hours.  Punch down the dough and shape it to fit a greased 8 1/2 x 4 1/2 loaf pan.  Let it rise until double , about 1 to 1/12 hours.  Bake in a preheated 375 degree oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190 degrees fahrenheit.   Remove the bread from the oven, remove it from the pan, and cool on a rack.

Well, so much work! I don't think I'd be game for that any more.

Bread sliced with an electric knife.

The electric knife that Mike got me for Christmas in our early marriage, sat unused and forlorn for many years.  One day when I was cleaning the cupboard I spied the box and took a look.  The original packaging showed someone slicing bread with the knife.  Whoever would have thought? It's been an indispensable item  ever since.  It slices clean and true and the slices look like store-bought.

Some Amazing Recipes

Some time off from work and a visit from our daughter requires some cooking.  So for a late birthday celebration, I made my favorite cake (a vegan number ).  I first found this recipe when Carrie was doing vegan some years ago.  And yes, it's my favorite cake.  Rich, dark chocolate, with lots of flavor.  It's moist and you wouldn't know it doesn't have eggs unless you see the recipe.

Our beautiful daughter with her "late" birthday cake.

I found this recipe on the ppk.com.  It's a vegan recipe database.  It was submitted by Isa.  Who I presume to be Isa Chandra Moskowitz--a very prominent vegan cookbook author.

Give this a try before you poo poo it.  I make this regularly for birthday celebrations.  Enjoy.

Rich Chocolate Cake

Prep time:  15 minutes
Cook time:  Recipe says 25 minutes.  I have to bake at least 40 minutes to get a toothpick to come out clean.
Makes: 12 slices

From author:  Well the name says it all.  This is the richest chocolate cake around.  To make it a two layer cake, multiply the ingredients by one half and divide into two separate springform pans.  If you don't have springform pans, cover the bottom of cake pan in parchment paper or it will stick.

Equipment:
springform pan, two good sized bowls, a whisk, a saucepan

Ingredients:
3/4 cup whole wheat pastry flour
1 cup all purpose unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soy milk
1/2 cup oil (I used grape seed)
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons of vanilla

Directions:

• Preheat oven to 350 degrees.  Spray a 9-inch springform pan with non-stick cooking spray.
• Sift together flours and baking powder and baking soda.
• In a saucepan heat the soy milk on low-medium heat.  When it's slightly bubbling, add the cocoa powder and whisk well until it is dissolved.  Removed from heat.
• Combine the other liquid ingredients in a bowl and whisk well.  Add the cocoa mixture and combine.  Add the wet ingredients to the dry.
• Pour batter into prepared pan, bake at 350 for 25 minutes or until a knife or toothpick comes out clean.  Let cool completely and frost with your favorite frosting.

Vegan Chocolate Frosting

(Which also happens to be my favorite.)

This came from wegweb.com.  Author is Wally.

For ingredients use vegan versions or whatever you have on hand.  It will not be vegan if ingredients are not vegan.

Ingredients:

1 cup margarine

4 cups powdered sugar

2 tablespoons vanilla

4 tablespoons soy milk

1/2 cup cocoa powder

dash of salt

Directions:

Margarine should be at room temperature when being placed in mixing bowl.  (I used my stand mixer.) Blend margarine until a little mushy, and then add powered sugar, salt, vanilla, chocolate, and soy milk. You can add more soy milk (gradually) if you like a smoother icing.  (I use four tablespoons and that seems to be about perfect.)  Beat with mixer until a very creamy consistency.

Spread on cake and enjoy.  This makes a huge amount of frosting, so you can save for frosting cookings or brownies.

This has just the right amount of sweetness.  Not so sweet that you can't stand it.

Cleaning Out the Fridge

So on this Saturday, when I'm having my cooking therapy, I decided to clean out the fridge.  Things have a way of hiding in there.  I've gotten a lot better at food management.  I wish I'd had these skills when my kids were little.  But I guess I'm a slow learner.  Anyway, I've very careful about making sure I use up everything and have very little wastage these days.  Although I did find a couple things hiding today that just couldn't be salvaged!

And have you noticed that veggies don't keep like they used to?  My celery never makes it past a week--two at the most.  Carrots, either organic or not, just can't stay in the veg drawer very long.  I had fruits and vegetables that were still good--but if I waited another week, or even a few more days, they'd be history.

Though I didn't get pictures of all the goodies, I was quite productive.  I made:

• Guacamole
• Orange Zinger
• Carrot Juice
• And juiced some lemons and limes

But the crowning project of the day was a carrot cake.  When I told Mike I was making carrot cake he didn't seem too thrilled.  But when he tasted it, I got the "smile of approval."  Suffice it to say, I'll make it again.  Very uncomplicated and VERY good.

Here's the recipe:

Carrot Cake

The original recipe is from a GE Juice Extractor manual.  I changed it up a bit and added a dollop of whipped cream (real cream, mind you).

Carrot Cake with whipped cream.

Since I made carrot juice with my juice extractor, I already had the juice and pulp required for this cake. If you don't have an extractor, you could use milk for the liquid and just finely grate or chop carrots to equal amounts below.

• 1 1/2 cups carrot pulp
• 1/2 cup carrot juice
• 1 cup flour (I used white whole wheat)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 2 eggs
• 1 cup granulated sugar (I used turbino)
• 3/4 vegetable oil (I used applesauce)
• 2 teaspoons vanilla
• 1/2 cup chopped nuts (I used walnuts)
• Confectioners sugar to sprinkle on later (I made whipped cream)

Preheat oven to 350 degrees.  Process carrots to get juice and pulp.  Measure and set aside.  Mix flour, baking powder, cinnamon, salt, and set aside.  Combine eggs, sugar, and oil in medium size bowl.  Add flour mixture alternately with pulp and juice.  Add vanilla and chopped nuts, stir to combine.  Pour into well-greased 9-inch baking pan; bake 35 to 40 minutes.  After cake cools sprinkle with confectioners sugar.

We had this for our dessert tonight.  I want another piece, but I'm not going to give in.

Therapy

Thankfully the weather is improving.  This has been a horribly long winter.  And though today was gloomy and rainy, spring is in the air.  The birds were out and about, things are looking a bit greener, and my daffodils are poking their little heads through the ground.  I could smell the change in the air!

And when I'm home on a Saturday, and I want a pick-me--up, I cook.  Today was no exception.

I started off making potato soup.  It was  kind of late anniversary celebration as last week was our 42nd wedding anniversary and potato soup is the first thing I ever cooked for us as a married couple.  Mike requested it this morning.  I've posted my mom's potato soup previously and it's VERY good.  I almost always use her recipe when I make potato soup. But today, I wanted a little healthier rendition.  How to get the thick, creamy quality of mom's soup without all the flour and milk and butter?  Then it dawned on me.  If you can thicken gravy (vegetarian that is) with white beans, why couldn't you thicken potato soup with potatoes?  Here's how it goes:

My Mom's Potato Soup with a Twist

• Good olive oil
• Potatoes cubed (as many as you want).  I used six large potatoes.
• onion (about 3/4 cup) minced
• water or vegetable broth to cover
• milk of your choice (I used soy milk)
• salt and pepper
• good soy margarine or butter

Decide how much soup you want to make and peel and cube about twice as many potatoes as you normally would.  I used six large potatoes today.

Pour about 1 tablespoon oil into a dutch oven and brown onions slightly.  Add cubed potatoes and just barely cover with water or vegetable broth. Season with salt and pepper to taste.  Bring to a boil and cook gently for about 20 minutes.  When potatoes are done, use a potato masher or immersible blender to mash about half of the potatoes. Don't overdo it or you won't have any body left in the soup!

Gently pour in enough milk to make the soup creamy.  It should be thick.  Don't bring to a boil--heat just until warmed.

Just before serving, add a dollop of butter or margarine and swirl.

I guarntee this will replace your current potato soup recipe.

Potato Soup with a Twist

I just have to share this story.  When Mike and I got home from our honeymoon, I set about deciding what to cook for our first supper in our home together.  I couldn't think of a thing.  I called my mother and asked her what I should cook.  When she said potato soup, I felt great relief, because I had cooked it at home many times.  I made the soup, it was good.  One day down... how many more to go?  I realized on that day that I'd have to decide what to have for supper for the rest of my life.  It was scary.  I wonder if young women (or men) even give that a thought today?