Cheese Biscuits

I heard this song on the radio the other day. It had been so long since it graced my ears. I was quite pleased to hear it again. It made me think of my daughter (as if I ever stop). Even though it's a love song about a wayward girlfriend, it's still relevant 'cause no matter what, I still love her and I still worry about her.

Nothing In This World by The Kinks

Which leads me to the oh so soothing and comfortable cheese biscuit. Stressful day? Have another biscuit. I adapted this recipe from something I came across online years ago. I made these a part of the menu at Food and Thought when I worked there. I've been stopped on the street in Florida by people wanting to rave about these cheese biscuits. For real.

These are a super quick and easy drop biscuits. There is no rolling out dough and cutting little rounds. All you have to do is mix the ingredients (barely) and drop batter by the spoonful on a baking sheet and cook 'em. Yay simplicity! I appreciate all things simple, especially these days.

Cheese Biscuits

2 C all purpose unbleached white flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic
1/4 tsp dry mustard (optional)
1/4 tsp ground cayenne pepper
2 T palm shortening
1 C whole milk
1 C shredded cheese (I use cheddar)
1/2 C unsalted butter (melted), reserve 2 T

Preheat oven to 450 degrees

In a medium to large size bowl, combine flour, baking powder, and seasonings. Add the shortening and stir to break it up until it has lumps about the size of peas (you can use your fingers). Add milk, cheese, and all but 2 T of the melted butter. Stir until just combined. Do not over mix as it will make for tough biscuits.

Drop by the spoonful onto a baking pan. How big of a spoon? I measure about 2 T per biscuit, plop 'em down, and push on them a little to shape them how I want. Brush the tops of the biscuits with the reserved 2 T of melted butter.

Bake at 450 degrees for about 11 minutes.

They are done when they're golden brown on top.

These go great with meatloaf, soup, roast beef...I could keep going here but you get my point.

Enjoy!

Maple Roasted Sweet Potatoes

I have an excruciating headache that started yesterday and has managed to hold tight despite water, acupuncture pins, massage, hot shower, rest, and as a last resort, ibprofen. However, I love this song so much I still have the volume turned up. It's one of those tunes that gives me chills. I heard it the other day on kexp of course.

Dancer by Fairchild

Maybe you'll like it too. And maybe...just maybe, you'll like this sweet potato recipe as well. I got it from a friend and adapted it to my taste. Feel free to do the same. But just so ya know, I've never had any complaints and people are always happy to take any leftovers home, so you might want to try my version first before you go altering the ego.

Maple Roasted Sweet Potatoes

3 large sweet potatoes, peeled and cut into 1-inch cubes
1/4 C pure maple syrup, divided
1/4 C extra-virgin olive oil, divided
1 tsp kosher salt
1/4 tsp black pepper
2 large shallots, peeled and thinly sliced
2 T balsamic vinegar

Preheat oven to 400 degrees F

In a large bowl add sweet potatoes, 2 T of the maple syrup, 2 T of the olive oil, 1 tsp salt, and 1/4 tsp black pepper. Mix to evenly coat the potatoes and arrange in a single layer on a sheet tray. Roast until caramelized, golden brown and soft. This will take 20-30 min. Be sure to check them after 15 min and stir.

Meanwhile, in a large skillet over medium-low heat, add the remaining 2 T of olive oil and the sliced shallots and saute until they start to caramelize. This will take about 5 min. Add the remaining 2 T maple syrup and balsamic vinegar. Lower heat and cook until golden brown and caramelized, about 5 more min. Add water, 1 T at a time if the pan becomes dry. It should be a sticky sauce to mix with the potatoes.

Once the sweet potatoes are done roasting, add them to the caramelized shallots. Salt and pepper to taste (I don't ever add more) and transfer to a serving dish.

It's a pretty amazing concoction if I say so myself. And I do. I admit when I don't like something I've made, and I brag when I love it. It's official. I'm bragging.

Maple Oatmeal Raisin Cookies

It's a pretty funky morning. Funky good. I had some weird dream about helping a woman give birth. It made me want to write. So here I am, posting this maple oatmeal raisin cookie recipe I created when I was avoiding all refined sugar. I love this recipe! I should make them again soon. It's been awhile.

Maple Oatmeal Raisin Cookies

1/2 C white unbleached all purpose flour

1/2 C whole wheat pastry flour

2 C rolled oats

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1 C maple syrup

1 T molasses

1 tsp vanilla extract

4 T unsalted butter (melted or softened)

4 T palm shortening

1 egg (slightly beaten)

1 C raisins 

1/2 C chopped dates

Preheat oven to 350 degrees

In a medium bowl, combine the first seven ingredients. In a large bowl, combine syrup, molasses, vanilla, and egg. Add the dry ingredients to the wet and stir to combine. Add the butter and palm shortening and stir to combine. Now add the raisins and dates and mix them in. 

The batter will be a little wet. That's okay. You can add more raisins and/or dates if you like. Place parchment paper on a baking sheet and measure out the batter into cookie form and place on the sheet.

I use a T measuring spoon and make each cookie 2 T. Place them a 2 or 3 inches apart on the baking sheet, as they will spread out a bit. 

Bake at 350 degrees for @ 15-18 minutes. Allow them to cool a bit before you try and take them off the baking sheet.

Nom nom nom!

You know, I am happy to have work today. But at the same time I totally want to chill at home, making cookies and listening to music. 

I would play this while cooking today Keep You by Wild Belle. And I would have it on repeat.

Brownies

So here I am on a Friday night, drinking a can of bud that I snagged from my landlords and poured into a glass hoping to make it taste better (I think it worked), listening to various covers of the Talking Heads "This Must Be The Place," acknowledging that no one ever has or ever will do it as good as them, and thinking to myself, "I should post that brownie recipe."

I really want to listen to Sharon Jones and The Dap Kings "Making Up and Breaking Up" but it's nowhere to be found on youtube, and I'm being too frugal at the moment to purchase it. It really is the perfect brownie song though. Especially since I'm such an emotional eater. Add to that the Budweiser that's bringing back teenage memories of sneaking out with boys and doing bad things and it's a total breaking-up-making-up-brownie kind of night.

Good thing Josh is at work so he doesn't have to witness the nostalgic overload taking place. Not that he ever complains if he gets something sweet to eat out of the deal. This is the guy that eats brown sugar by the spoon full.

I know what you're thinking now. "Surely, you jest!" Oh no...it's the truth. We were buying one of those Costco bags of brown sugar a month for about a year when I finally inquired about the sugar deficit. I was only teasing when I said, "What are you, eating it by the spoonful?" To which he replied, "Well, yeah. You know I have a sweet tooth." My God! Somebody call a doctor!

I got this recipe from a cook at Food and Thought, the little cafe I use to bake in. It is all about the brown sugar and the butter. If you don't have sucanat you can substitute brown sugar and have even more brown sugar! Just make sure you have room to run around. I ate one of these before giving a massage one time and about freaked out.

The quantity here makes two 9"x13" pans of deliciousness. I half it if I'm just making it for home.

Brownies

2 Cups sucanat sugar

1 1/2 Cups brown sugar

2 Cups unsalted butter (melted)

1 1/2 T vanilla extract

6 eggs

2 Cups all purpose flour

1 1/3 Cup baker's cocoa

1 tsp baking soda

1/2 tsp salt

2 Cups walnuts (optional)

1/2 Cup chocolate chips (optional)

Preheat your oven to 350 degrees or 325 if you have a convection oven

Combine the butter and sugar then add the eggs and vanilla and mix together. Now add all the rest of the ingredients, mix well, and pour into two greased and floured 9"x13" pans. Bake for 30 to 40 minutes. I have a convection oven and bake at 325 for 35 min. I like mine semi-gooey and that's how they turn out.

Allow them to cool for a bit before diving in. Sometimes I put cream cheese icing on them when I'm feeling especially naughty. But that's usually a hormonal thing as opposed to an emotional thing. Or maybe there's no difference between the two.

Anyway...

Enjoy!

Now for the music. This Talking Heads journey has taken me all over the place tonight. There are some absolutely terrible covers out there! But there are some good ones too. I came across this guy doing a cover of the Talking Heads' "Don't Worry About the Government" on a ukulele of all things. If the song doesn't impress you, the mustache certainly will.

Jordan D. White covers Don't Worry About the Government

This lead me to click on his other cover songs, which lead me to his cover of "Between Friends" by Get Set Go, a band I had never heard before tonight. "Between Friends" is the perfect brownie song! It worked out after all! 

Jordan D. White covers Between Friends

Get Set Go "Between Friends"

Big Game Pot Roast

A dear, sweet client of mine gave me my first moose roast to prepare earlier this month. I've never cooked any type of moose. Turns out it's much like beef and very delicious. Especially when you come across the right recipe.

I'm so glad I bought this book for my husband for Christmas. Hopefully he doesn't read this before the unwrapping and have another surprise ruined. He already ended up getting his wool coat early. Which ended up being a good thing. I believe I mentioned in my last post that we had some pretty frosty weather this month.

I adapted this recipe from "Dressing & Cooking Wild Game From Field to Table" The Complete Hunter. I say "adapted" because, of course, I didn't have all the ingredients it called for and once again, I wasn't driving all the way to town for some marjoram and french onion soup and whatever else. Glad I didn't. It ended up being the BEST roast I've ever had! And I've had some good ones.

This recipe is good for any big game...moose, venison, elk, bear, antelope, etc

Big Game Pot Roast

Use the shoulder roast, rump roast, or bottom round.

1/3 cup all-purpose flour

1 tsp dried basil leaves

1/2 tsp ground thyme

1/2 tsp salt

1/4 tsp pepper

2 1/2 to 3lb roast

3 T oil (I use safflower)

10 oz water 

2 tsp beef bullion paste

1 large yellow onion (thinly sliced)

2 T butter

1/2 cup red wine

1 bay leaf

1 turnip (peeled and cut into wedges)

1 large onion of choice (cut into wedges) (I used a sweet onion)

2 cups baby carrots

1 small bag of new potatoes (around 1 to 1.5lbs)

8 oz fresh button mushrooms (whole)

Heat oven to 350 degrees.

In a large plastic food-storage bag, combine flour, basil, thyme, salt, and pepper; shake to mix. Add meat and shake to coat.

In a Dutch oven, heat the oil and brown both sides of the meat (about 5 minutes each side).

While that is browning, in a heavy, medium sized saucepan, melt butter and saute the finely sliced onion in it, turning frequently, until golden. We're making a mock French Onion Soup here. Add the water and beef bullion paste, stirring to mix. Simmer about 5 min or until you beef is done browning.

Add what's left of the flour mixture, the mock French onion soup, wine and bay leaf to the meat. Heat to boiling. Remove from heat and cover. Bake for 1 1/2 hours.

Add the turnip and onion wedges, carrots, potatoes, and mushrooms. Recover and bake until meat and veggies are tender. This will take about 1 to 1 1/2 hours longer. Discard the bay leaf before serving.

My roast was in the oven about 3 hours and 15 minutes total.

Serve with some hot biscuits and a green veggie and you're good to go! I cheated and popped open a can of trader joes biscuits and baked them. My husband asked, "No homemade biscuits?" I said, "Shush and eat your moose!" He's so spoiled!

As far as music goes...it started off as a Ben Folds kind of day

Not The Same

But then progressed to The Cure

A Forest (Deep Forest Mix)

Is this what happens when you get older? You start feeling nostalgic more often than not?

Pumpkin Bread

We've gone through quite the cold snap lately out here in the Great Northwest.  So cold, in fact, our pipes froze! Oh no! Nothing like getting up in the morning to brush your teeth and realizing that there's no running water because you forgot to let it trickle throughout the night.

It was my husband's turn to sleep in, but sleep no more!  Rise and shine, Honey Cakes! Bless his heart.  It's 7:45am and he's under the house with my hair dryer defrosting the pipes.  And after two glorious hours or so...viola! We had running water again and no busted pipes!

"Why is she telling me all this," you ask.  I'm telling you because he wasn't irritated with all the commotion and inconvenience.  He wasn't mad at me even though I was the one who turned off his trickle.  He wasn't upset at all...not even a little.  Why?  Because the night before I had made two beautiful, delicious loaves of pumpkin bread.

So if you're ever in deep, or suspect you will be soon, or maybe you want to show someone how much you love them, or just plain show off, make pumpkin bread.  I assure you, this recipe's a keeper.

I adapted it from a recipe my mother gave me.  I have no idea where she got the original recipe. Hers was always too sweet for me and not quite as soft as I like, so I cut back on the sugar and substituted whole wheat pastry flour for some of the all purpose flour. Then I added vanilla and played around with the spices. Finally...Perfection...for me at least.

Pumpkin Bread

1 15oz can pumpkin puree (or 2 cups fresh pumpkin puree)

4 large eggs

1 cup oil (I use safflower or grapeseed)

2 cups granulated sugar

1 tsp vanilla extract 

1 1/2 cups whole wheat pastry flour

1 1/2 cups all purpose flour

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground clove

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 cup chopped dates

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees and grease and flour two loaf pans.

In a large bowl combine pumpkin, eggs, oil, sugar, and vanilla. Stir to slightly combine. Add the flours (reserving 1 T of all purpose flour), baking powder, salt, baking soda, and spices. Stir to combine. 

In a small bowl, add the dates, walnuts, and the reserved tablespoon of flour together and stir around so that the flour coats the dates and nuts.  This will keep them from sinking to the bottom of the loaf pans during baking.

Add the date/walnut mixture to the pumpkin/flour mixture and stir well.

Pour the pumpkin bread batter into two greased and floured loaf pans and bake at 350 for 50-60 minutes. 

It takes 55 minutes to bake in my oven, but I have a convection oven, use glass loaf pans, and live part way up a mountain. So check it at 50 and go from there.

This is a quick bread and can be combined in a large bowl in no particular order, but I find it turns out nicer when you do it the way I described. Sometimes I even sift my flour and leavening agents together. Depends on my mood.

Daft Punk's Get Lucky is what I'm listening to today. I didn't even know they put out a new album. I'm so lost in motherhood I've gotten kind of out of the loop. I heard this song on the radio one fateful day when my mp3 player died and I had two choices. Radio or nothing. I'm so glad I picked radio. 

I immediately liked it but thought it was probably just one of those one-hit-wonder songs because it was so catchy. I have a few of those on my mp3 player...a guilty pleasure. I was pretty stoked to hop on the computer and find it was a band I actually dig!

Venison Chili

It's cold and rainy outside and deer hunting season has come to an end in my area. Perfect time for a venison chili recipe!

I use to eat venison all the time as a kid. My grandfather and uncles were big into hunting. My mother enjoyed it a bit as well. Even my sister got her first deer when she was 12, which ended up being her only deer. But hey, I think she still deserves bragging rights.

I was never a hunter. Boring if you ask me. I'm more into cooking the beast brought into the kitchen. That's much more fun! Even though I've had my share of venison roasts and such, I realized (after my husband and his friend scored on the field of course) that I had no experience cooking game and no recipes to speak of. My grandma always handled that sort of thing and she passed before letting me in on her secrets.

Lucky for me I have internet access. Spotty internet access because I live out in the boonies and share with my neighbors. But with a little patience and perseverance I was able to dig up a delightfully delicious venison chili recipe. And now, after adapting it to my needs (since I live in the boonies and use what's on hand most days because I don't want to drive to town for just a few items), I can share it with you! Yay internet!

The beautiful thing about chili is its versatility. Throw out what you don't like and throw in what you do. Or just throw in what you have. Just because you live in town doesn't mean you want to run to the store for a few items either, even if it is only 5 minutes down the street. Besides, it's cold and rainy out.

Venison Chili

(or any ground meat you like)

1 lb venison, ground

2 onions, diced (I used sweet walla walla)

1 green bell pepper, diced

1 T jalapeno pepper, chopped

1- 15oz can stewed tomato

1- 15oz can tomato sauce

1 - 8oz can tomato paste

1- 15oz can kidney beans (drained)

1- 15oz can black beans (drained)

2 T ground cumin

2 T chili powder

1 tsp salt

1/2 tsp ground cayenne pepper

1/2 tsp smoked paprika

1 C water

1 C frozen corn (optional)

Brown the meat with the onions and peppers in a large frying pan. While that's cooking, put all of the other ingredients except the water and corn into a 4 or 5 quart crock pot, stir, and turn it on low.  

I only have a 4 quart crock pot and it all fits in there.  But I do have to pray to the gods of cookery. Absolutely no worries if you're using a 5 quart.  You'll have plenty of room.

Add the meat mix to the crock and stir. Now add the water. You may have to take pause if you're using that good ol' 4 quart baby. Now stir, put the lid on, and cook on low 5 to 8 hours. I stir it occasionally. Mostly because I like to lift the lid off and get a better whiff. About an hour before you want to eat this vat of deliciousness, add the corn if you have the room and the desire.

Enjoy!