Warm Buttermilk Biscuits

I had a lot of buttermilk leftover from the muffins I made a few days ago. I decided that since I had never made biscuits before that this would be a good excuse for me to make them! They literally took about 7 minutes to whip up. They smelled SO GOOD cooking! They made a good breakfast for my husband along with some fresh strawberries.......YUM!

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled butter
1 cup buttermilk

Preheat oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Add buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Knead lightly a few times just until smooth. Pat the dough to desired thickness, 1/2 inch to 1 inch (I like thick biscuits). Using a round cookie cutter, cut out biscuits.

Bake on ungreased baking sheet for 12-15 minutes or until lightly golden. Brush some melted butter over the tops to make them even more delicious!

Soba and Salmon

I have never tried Soba noodles before. I was in the mood to try something new, so I purchased some at our local store. They are pretty dang good! I made a Chinese Stir Fry with Sweet and Sour Sauce. It is a great way to get a whole load of veggies on your plate! I love salmon, so I grilled some with an assortment of herbs and spices to top the stir fry off. Chicken or tofu could easily be used instead....even shrimp.

Makes 4 Servings

1/4 cup pineapple juice

2 Tbsp. lemon juice

2 Tbsp. catsup

2 Tbsp. pure maple syrup or dark brown sugar

2 Tbsp. Tamari or soy sauce

1 Tbsp. dark sesame oil

2 1/4 tsp. cornstarch

2 1/2 tsp. finely grated fresh gingerroot

1 large onion sliced thin

2 medium carrots peeled and sliced into 1/4 inch rounds

4 ounces green beans or asparagus cut into 1 inch pieces

1 large red or orange bell pepper sliced into 1/2 inch strips

8 oz. mushrooms thinly sliced

1 medium zucchini sliced into 1/2 inch thick rounds

1 cup fresh or canned pineapple cubed

1 head broccoli florets

1 pkg. soba noodles

1 pound chicken (cubed), salmon, shrimp or tofu (cubed)

Cook soba noodles according to package. In a medium skillet, heat a 1 tsp. oil and cook meat until done. Reserve on a plate. In the same skillet, add onion, carrot, bell pepper, zucchini, broccoli, mushrooms, and green beans or asparagus. Stir fry until crips tender about 3-5 minutes. remove from heat.

In a bowl, wisk pineapple juice, lemon juice, maple syrup or brown sugar, ginger, catsup, soy sauce, and sesame oil. Add cornstarch and wisk until no lumps are visible. Place skillet back on heat and add sauce mixture to vegetables. Add tofu, shrimp, or chicken and toss to combine. If using salmon, reserve until serving to place on top.

Serve vegetable mixture over noodles. Garnsish with fresh cilantro salt and pepper. Also delicious served over brown rice.

Not Just a Salad

This salad was so good and so filling. I am not one to be filled up and satisfied on a "just a salad".....I always need something more. This salad needed nothing more that a toated piece of chewy ciabatta bread to go with it! I topped these salad greens off with homemade roasted butternut squah tortellini, roasted asparagus and orange bell peppers, avocado, toasted cashews, grilled chicken, crumbled goat cheese, tomatoes, cucumber and of course sprouts! That's right...this salad was LOADED and oh so good! How could I forget that it was topped off with the most tastey smoked tomato and balsamic vinegar dressing.....DIVINE! There really isn't a recipe for this....it is just a combination of several things I had in the refrigerator. It made for a delicious Sunday afternoon meal.

Apples 'N Spice and Everything Nice!

So I have discovered the BEST Apple Spice and Walnut muffin recipe ever! Everytime I make these I double the batch and freeze them because they make the best treat in the evening. My husband and I can't get enough! They have chunks of fresh apple and a delicious brown sugar, cinnamon, and walnut topping sprinkled ever so lightly over them. They are so easy to make too. Most of the ingredients you probably already have. Anyway, I hope you enjoy these as much I we do!

3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped walnuts or pecans
1/2 teaspoon ground cinnamon (I add more cinnamon to the dry ingredients plus some nutmeg)
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs (I use Egg Starts)
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Directions
Preheat oven to 350 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Simple Indian Spiced Soup

I love Indian food! This is a flavorful, simple Indian soup. It seriously could not be easier! And SOOOOOO affordable! It tastes similar to curry and has a wonderful flavor like it has been simmering all day, but it only takes a few minutes to whip up. I served it with toasted pita chips and hummus.

1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon garam masala
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted
Directions
Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

Broiled Polenta with Mushroom Ragout

This is such a yummy, fancy, simple meal. This is one of those meals where you are sad when you are full....seriously, I LOVE broiled polenta!!!I will be making it more often now that I know it is so easy and delicious! Besides, it is a great alternative to pasta, rice or potatoes. I served it with grilled pesto chicken and a side of steamed asparagus with lemon. I hope you enjoy it as much as we did!


Ingredients
Serves 4
For the Broiled Polenta:
1 tablespoon olive oil, plus more for pan and baking sheet
1 recipe Soft Polenta
For the Mushroom Ragout:
2 tablespoons olive oil
1/2 large red onion, finely chopped
2 packages (10 ounces each) white or cremini mushrooms, halved (or quartered, if large)
Coarse salt and ground pepper
1/2 teaspoon crushed dried rosemary
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
4 ounces goat cheese, crumbled (about 1 cup)
Wilted Spinach and Cherry Tomatoes, optional
Directions
Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour Soft Polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.

Soft Polenta

Serves 4
Coarse salt and ground pepper
3/4 cup yellow cornmeal
3 tablespoons butter
Directions
In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.

Pad Thai

We were both in the mood for something exotic and different. You may not consider this an exotic, but we do! It hit the spot...Shrimp and Chicken Pad Thai. It was so easy to make and I already had most of the ingredients in the pantry. This was the first time I had ever cooked with rice noodles...they are sooo good! I steamed some green beans to go along with it.

Shrimp and Chicken Pad Thai

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish
Directions
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.