Biscuits!

Growing up the southern part of the US, biscuits are a breakfast staple.  There are biscuits and eggs, biscuits and bacon, biscuits and grits, biscuits and sausage, biscuits and fried apples and the ultimate biscuits and gravy.  I have an aunt that could make the best biscuits ever.  She used self-rising flour, canned evaporated milk and some melted shortening.  She had her flour pan that she would used to mix the biscuits in and then she would pat them out with her hands to produce perfectly even biscuits.  Now thinking back it is amazing.  A real art form that I never developed.


Biscuit making for me is a little more complicated.  I would carefully measure out the flour, add in the baking powder, salt and if making buttermilk biscuits the baking soda.  After whisking this together I would then use a pastry blender and cut in the shortening or butter.  When the fat was evenly distributed I would add in the milk and mix till everything was moistened with a fork.  A cutting board was lightly floured and the dough turned out onto it.  I then rolled the dough and carefully cut the biscuits out with a cutter.  I have read some place that to produce high rising biscuits that the dough should be cut straight down and not twisted.  Using a rolling pin and biscuit cutter was the only was I could ensure conformity.


Since my switch to gluten free, I have really missed the delectable flaky biscuits of my childhood.  Recently I stumbled upon a recipe on the bag of Guar Gum from Bob's Red Mill.  Now I frequent Bob's site and have yet to find this recipe.  I have looked on several cooking sites and while there are several recipes for gluten free biscuits none quite like this one.  These look and taste like the real thing.


These biscuits are mixed in the food processor and as stated on the package they are easier to mix and handle when done this way.  First time out I got it right and this will become my go to recipe for flaky down home biscuits.

Gluten Free Biscuits

1 cup all-purpose gluten free baking flour

1/2 cup gluten free cornstarch

1 tablespoon sugar

2 teaspoon gluten free baking powder

1/4 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon guar gum

1/2 teaspoon salt

1/4 cup shortening

1/2 cup milk

1 large egg white

cooking spray

1 tablespoon unsalted butter, melted*

Preheat the oven to 350°F.  Lightly spray a baking sheet with non-stick cooking spray and set aside.  In the bowl of the food processor that has been fitted with the metal blade, add the flour through salt.  Pulse a couple of times to combine.


Cut the shortening into small pieces and add to the flour mixture.  Pulse several times to incorporate.  Beat together the milk and egg white.  Add to the processor bowl and mix until dough forms a ball and pulls away from the bowl. 


Lightly flour a cutting board or counter top with the all-purpose baking flour and turn out the dough.  With wet hands pat dough down, sprinkle lightly with additional flour and roll gently to 3/4 inch thickness.  Use a lightly floured 2" biscuit cutter to cut into 6 biscuits.  Place on prepared baking and bake 12 to 15 minutes.  Half way through baking, brush the tops with melted butter.

*The melted butter was not part of the recipe but my addition.  I think that it helped to produce a nicer browned product.

It's Chili Time

While growing up I remember my mother making chili.  The ingredients were ground beef, onions, canned kidney beans, canned tomatoes and tomato juice.  The canned vegetables contain salt and still the dish was seasoned again and Mexicana Chili Powder.  The chili powder was made into a paste with a few tablespoons of white flour for thickening and water.   I did a Google search for the proper spelling of the chili powder and wasn't able to find it.  If it is misspelled I apologize.  This was served with white saltine crackers and if you really wanted to enjoy the chili, crumble those crackers into your bowl.


The first time I had lentils was when I was in my late teens or early 20's.  For a long, long time I thought that the only way you could enjoy lentils was in a lentil vegetable soup consisting of onions, carrots, celery, canned tomatoes and elbow macaroni.  While both bring back memories my tastes and dietary requirements have changed.  


My mother's chili was a staple in our house.  The ground beef was not ground sirloin but the real 70% lean or such.  The fat was not drained off but allowed to cook into the chili only adding to the flavor.  When I say saltine crackers I'm not talking about a few but the more the better.  No wonder I had weight issues most of my life.  

I have gone to eating things lower in fat and working to eliminate as much as possible prepackaged foods from my diet, organic when at all possible and have been gluten free for the last 18 months or so.  So how does one go about reducing fat, eliminating gluten and not sacrificing flavor?  

How about combining lean ground turkey with lentils the typical tomatoes, onions and seasonings and enjoy a big bowl of Lentil Chili?  Lentils do not need to be pre-soaked and they cook in a relative short time.  While my recipe does use canned tomatoes and tomato sauce there are low-sodium options available for those who might need or want to reduce their sodium intake.  The secret ingredient in this recipe is epazote.  

Epazote is a Mexican herb that was used as far back as the Aztecs.  It is frequently added to beans during cooking as it is said to help reduce the gaseous effect.  I have made this recipe without and it really isn't quite the same.  Several internet resources suggest using Mexican Oregano as a substitute if the epazote isn't available.


The recipe makes 8 to 10 substantial servings and can be frozen and defrosted overnight in the refrigerator as needed.  It has a minimal prep time and cooks in about 30 to 40 minutes.  Serve this with either blue corn muffins (recipe to follow at a later time) or crunchy tortilla chips.

Lentil Chili

1 lb lean ground turkey
1 medium onion, chopped
2-3 garlic cloves, minced
5-6 cups chicken stock
2 cups lentils, rinsed
1 (15  ounce) can tomato sauce
1 (14 1/2  ounce) can dice cut canned tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
2-3 teaspoons epazote
1 teaspoon crushed red pepper flakes
salt and pepper, to taste
green onion, sliced
cheddar cheese, grated

In a heavy stock pot warm a small amount of olive oil and saute the onion  until transparent.  Add in the garlic and cook for a few minutes taking care not to scorch the garlic.  Crumble in the ground turkey and cook until turkey is cooked through, breaking up with a potato masher.

Add the stock through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.  At end of the cooking time taste and season with salt, pepper and red pepper flakes to taste.

Ladle into bowl and garnish with sliced green onions and grated cheddar cheese.

Happy eating!

Getting the Most from Leftovers

Have you ever noticed that so many recipes and especially prepackaged items serve 4?  What about when you are cooking for 1 or 2?  I seldom buy prepackaged foods.  Most of my cooking is from scratch and there are a number of websites where you can easily adjust recipes to the proper serving size.  Then there are those times when you find yourself with a little of this and a little of that.


I am at the point in life where I typically cook for 2.  My refrigerator sometimes get a little cluttered with several small dishes with a little of this and a little of that.  This morning was one of those mornings.  Hubby and I had gone out to eat on Friday.  I had ordered a 6 oz steak which came with a large salad and since it was a Mexican restaurant a rolled enchilada.  That is a large meal and I found myself with 3 oz of the meat as leftovers. I asked for a box and brought the leftovers home.  Into the fridge they went.


My refrigerator also contained a small container of chopped green chili, half an avocado, part of a cut onion and several small ends of cheese.  The creative juices started to flow and we both enjoyed a delicious brunch.  

Why not a breakfast bowl southwestern style?  Bob's Red Mill packages gluten free grits and they are a wonderful gluten free carb choice.   Add in some cheese and green chili who could ask for more.  Of course you really want to set them off fry up an egg,  add in a little grilled meat and some salsa.  Oh yum!  If you can't find gluten free grits this would also be delicious substituting gluten free polenta. 

Southwestern Cheese Grits Breakfast Bowl

with Avocado Salsa

1 1/2 cups water
1/2 cup grits
salt
1/2 cup grated cheese (A combination of cheddar and Monterrey jack is very good.)
1/8-1/4 cup chopped green chili peppers
2 eggs
3 ounces grilled steak, thinly sliced or grilled pork, thinly sliced
1/2 medium avocados, diced
1/4 cup chopped onions
1 serrano chili pepper, minced
1 roma tomato, diced
lemon juice
salt
pepper
fresh cilantro, to garnish

Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt.  When grits return to boil, cover and reduce heat to medium low.  Cook for 5 minutes.

While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato.  Sprinkle liberally with lemon juice and season to taste with salt and pepper.

When the grits are cooked, remove from heat and stir in cheese and green chili.  Cover and allow to rest while cooking the eggs.

Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc.  When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm.

To assemble, divide the grits between 2 shallow bowls.  Top each with a cooked egg, half the meat and a generous helping of avocado salsa.  Sprinkle all with fresh cilantro or parsley if desired and serve.

 

Happy New Year!

Well I was correct.  My post before Christmas was the last post for the year.  Since then we have been to a Glen Campbell concert, visited with our family and celebrated the New Year.  Hubby is officially retired and we are in a quandary as to long term plans.  Right now we are planning for the next 6 months.  These plans include cleaning closets (yuck) and doing some maintenance around the old homestead and a couple of trips are in the offing.  We are pretty set until about June.

In keeping with out with the old and in with the new I started the New Year off with a wonderful new healthy breakfast wrap.  I am really working to eat healthier and to take off the few extra pounds that were added during the holiday.  I figure if the pounds keep being added that I'll soon be back where I once was and that is a scary thought.  

The wrap was gluten free and packed with protein and yummy veggies.  While visiting my kids, I found that La Tortilla Factory makes some wonderful gluten free wraps using a combination of Ivory Teff and Millet flours.  The wrap has 180 calories and 3 grams of dietary fiber.  The wraps come frozen but reheat very nicely in the microwave.  For those gluten eaters out there you could use a gluten laden wrap or even a flour tortilla. 

Florentine Breakfast Wrap

 

2 gluten free wraps 

 2 sliced natural applewood smoked bacon, center cut

4 to 5 baby bella mushrooms, sliced

1/4 cup chopped red onion

1/2 jalapeno pepper, seeded and minced

3 eggs

2 tablespoons Greek yogurt

1 cup baby spinach, packed

Cook the bacon until crisp in a heavy skillet.  Remove bacon and wipe out skillet with a paper towel.  Add in the sliced mushrooms and saute until nicely browned.  Add in chopped onion and jalapeno pepper. 


Beat the eggs with the yogurt and pour over cooked vegetables.  Using a spatula push the uncooked portions of the egg to the center of the pan.  Cook until eggs are set.  Season to taste with salt and pepper.


Microwave the wraps for 10 to 15 seconds.  Divide the egg mixture between the wraps, top with crisped bacon and spinach leaves.  Wrap burrito style, secure with a toothpick and serve.

I served these with orange wedges for a wonderful breakfast treat.