Saturday, October 24, 2015

Half Spelt Drop Biscuits

Calling these biscuits half spelt is a misnomer....but I didn't want to do the math! You naturally use a little less liquid when working with spelt, so for ease, I just added an extra quarter cup of all purpose flour until the dough felt right, to keep everything else the same.

This recipe will make 12 drop biscuits, or 10 if you are me. :)
I adapted it from the Betty Crocker Cook Book

1 cup spelt flour
1.25 cups unbleached and unenriched all purpose flour (I buy mine organic)
One stick of salted butter (or half a cup)
1 TBSP sugar
.75 tsp baking soda (make sure it's very active)
2 tsp of apple cider vinegar (any vinegar will do)
1 cup of milk (I used whole)

Preheat oven to 450 F and butter a shiny cookie sheet.
Mix all dry ingredients together, then cut in butter until small pieces are achieved. Then slowly add milk and vinegar. When all ingredients are just combined enough, drop the dough onto buttered pan. 
Bake for 10-12 minutes. 11 minutes worked for me. 
Good and tasty! 

Nutrition for one biscuit:
166 calories
Total fat 8.6 grams
Carbs 18.5 grams
Fiber 1.8 grams
Sugars 2.1 grams
Protein 3.3 grams. 

Thursday, September 24, 2015

Easy and delicious Alfredo

No pic, I'm sorry! But this sauce is so deliciously yummy, you won't need a picture to imagine it. 

3 cups of 2% (or your choice) milk
1.5 cups of Pecorino Romano and Parmesan blend, grated or shredded (I used Trader Joe's grated blend in the refrigerated section).
4 TBSP butter
2 tsp unmodified potato starch (or equivalent)
1 tsp onion flakes
.5 tsp garlic powder
Dash of black pepper

Place everything into a large sauce pan, over almost medium heat. Whisk all together as the sauce heats up, taking care to blend the potato starch in thoroughly. As soon as there are below the surface bubbles and sauce thickens considerably, turn off and serve. 

That's it! We ate ours with sliced chicken and cooked broccoli over pasta. 

Saturday, January 3, 2015

Fish and Bean Chowder

Hubby said he liked this recipe, and would probably want it once a month. I baked a cheese and beet sauced flat bread to go with it.

Quart and a half of any broth
2 cups of navy beans
4-8 oz cooked cod or any white fish
8 oz can of oysters, drained and rinsed
1 cup of corn
6 oz cream cheese
2 tsp black pepper
1 tsp sea salt or more to taste
.5 tsp garlic powder
Sprinkle of dill

Warm broth up with beans and cream cheese until simmering, then use immersion blender or transfer to counter top blender. Blend well, then add everything else. Simmer for 20 minutes, then serve as desired.