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Sweet Potato and Herb Biscuits

Sweet Potato and Herb Biscuits

These biscuits are a favorite of mine. They go great with a bowl of chili. They also make a nice side for chowders.

I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture.

I enjoy them with a bit of butter, warm from the oven.

When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.

I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.

 Sweet Potato and Herb Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.

Chicken and Herb Dumplings

Chicken with Herb Dumplings

There are foods I will always associate with my childhood. Chicken and dumplings is one of those dishes. I can remember watching my Mom spooning the dumpling batter over the simmering pot of chicken and vegetables. She’d cover the pot and wait.

When she uncovered it, the dumplings had puffed up, and pretty much covered the whole dish. It was magical to me. The dumplings were so tender and light. I can’t make this dish, all these years, later without thinking of her.

My mom made her dumpling batter with a buttermilk baking mix- like Bisquick. Eventually, she started making her own baking mix, like I do today.

Dumplings will puff up when cooked

Mom’s Chicken and Herb Dumplings

1 T. oil
1 (3 lb.) broiler, cut into pieces
salt and pepper
flour for dredging
1 medium onion, chopped
2 carrots, peeled and sliced
3-4 potatoes, cut into chunks
2-3 c. chicken stock
1 t. each marjoram and thyme
1 c. buttermilk baking mix* , like Bisquick,I make my own, recipe follows
1/3 c. milk
2 t. fresh parsley
2 t. snipped chives or green onions

1/2 t. red pepper flakes
Season chicken pieces with salt and pepper and dredge pieces in flour. Heat oil in large skillet and brown chicken pieces on all sides. Remove chicken pieces and sauté onion until tender. Add carrots, potatoes, broth and chicken to skillet and cook, covered, 20 minutes. Sprinkle herbs over the chicken. Combine baking mix with milk, parsley, chives and red pepper flakes and spoon batter in skillet in 8 mounds. Cover and cook over low heat 20 more minutes. Serves 4.

*Here are two versions of the biscuit mix.

Chef Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour

1 c. powdered milk

1 c. powdered buttermilk

¼ c. baking powder

1 T. salt

2 c. shortening, coconut oil or butter- if using butter store in the fridge- coconut oil version should be stored in fridge in warm weather

Sift dry ingredients together 3 times. Cut in fat to resemble cornmeal. Keep in an airtight container.  Store in a cool dry place and use within six months.

Whole Wheat Baking Mix

5 c. flour

3 c. whole wheat pastry flour

1 c. whole wheat flour

1/3 c. baking powder

1 c. powdered milk, not non-fat

2 t. salt

3 1/2 sticks butter

Mix dry ingredients together well, then cut in butter. Store in fridge for up to 3 months and can be frozen for up to a year. Makes about 12 cups.

Spelt and Herb Slider Buns

Spelt and Herb Slider Buns

I made these mini rolls for a recent picnic with friends. We were having pulled pork and I wanted to make rolls I thought would go well with the pork. They came out really nice. Soft, with plenty of herb flavor. I used spelt flour in this recipe. Spelt can be hard to find, so you can use all purpose flour for the recipe, or substitute whole wheat flour, if you like.

The size of the rolls is really up to you. I wanted sliders so I made the dough balls pretty small. You could make larger rolls and use them for burgers.

So here is the recipe.

Spelt and Herb Slider Buns

3 c. all purpose or bread flour*

3 c. spelt flour

2 packages yeast

¼ c. dried toasted shallots or onions

2 T. each dried basil and parsley

1 T. honey

2 t. salt

¼ c. olive oil

1 c. almond milk heated to warm – you can use dairy milk instead

½ c. warm water

2 eggs

In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup spelt flour and beat 1 minute longer. Stir in spelt flour ½ cup at a time until soft dough forms. Add additional all purpose flour as needed. Turn onto floured surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 60 minutes. Turn dough onto floured surface. I used a cookie scoop to get pieces of dough that were each about ¼ cup of dough. About the size of a ping pong ball. Form the dough into balls. You could also roll the dough into a rope and then cut off pieces to form into the slider buns. I placed them on a baking sheet lined with a silicone liner. You could use parchment or just grease the baking sheet. I ended up with about 34 little rolls. I got them all on the same baking sheet. They were squeezed in pretty tightly, so I brushed them with a little oil to insure they would separate later. Cover until doubled in size, about 40 minutes. Bake in a preheated 375-degree oven for 15-18 minutes, or until rolls sounds hollow when tapped lightly. Makes 34-36.

* You might not need the whole amount of flour listed. Add gradually until you get a soft dough.

Sweet Potato and Herb Biscuits

Sweet Potato and Herb Biscuits

These biscuits are a favorite of mine. They go great with a bowl of chili. They also make a nice side for Thanks giving.

I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture.

I enjoy them with a bit of butter, warm from the oven.

When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.

I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.

 Sweet Potato and Herb Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.

Braided Herb Breads

Herb Breads

One of the benefits about baking your own bread is the aroma. The house gets filled with the most wonderful smells. In this case, the experience is even better because the breads I baked are filled with herbs and shallots, so those fragrances are also in the mix.

I like to make these loaves in braids and place them on a baking sheet- but they could just as easily be baked in bread pans for more traditional loaves. Great for sandwiches.

I like to toast some of this bread, and use as croutons or as a base for stuffing.

You can also slice the bread, brush with softened butter, then toast, for a twist on garlic bread. The garlic is already in the bread, but feel free to add more to the butter, before brushing it on the bread.

Braided Herb Bread

5 ½ -6 ½ c. flour
2 packages quick rising yeast
¼ c. sauteed shallots
2 T. each dried marjoram and parsley
1 T. each dried oregano and minced garlic
1 T. honey
2 t. dried thyme
2 t. salt
¼ c. olive oil
2 ¼ c. hot water

In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup additional flour and beat 1 minute longer. Stir in flour ½ cup at a time until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 30 minutes. Turn dough onto surface and cut in half. Cut each half into thirds. Roll each piece of dough into an 18-inch rope. Loosely braid three ropes together and repeat with the remaining dough. Place on greased baking sheet and cover until doubled in size, about 20 minutes.
Bake in a preheated 375-degree oven for 25-30 minutes, or until bread sounds hollow when tapped lightly. Makes 2.

Variation: Whole wheat: Add 2 cups of whole-wheat flour to replace 2 cups of white flour. Also try adding ¼ c. of wheat germ, oat bran or 2 tablespoons of seeds (sesame, pumpkin, sunflower, poppy, etc.)
Regular yeast can be used, but rising times will be longer and water should be warm, not hot.

Green Beans in Herb Butter Sauce

Green Beans in Herb Butter Sauce

If you are looking for a nice green bean side dish- I think you will really like this one. The sauce, made from a mix of herbs, onions (or shallots), sesame seeds and butter make these special. With green beans in season now, you might be harvesting from your garden, or picking them up at your local farm market. This is one of my favorite recipes for fresh green beans. I hope you give it a try,

Green Beans in Herb Butter Sauce

1 lb. Green beans, washed and trimmed
¼ c. butter
¾ c. minced onion or shallots
1 clove garlic, minced
¼ c. minced celery
2 T. sesame seeds
2 T. chopped parsley
¾ t. salt
¼ t. each rosemary and basil

Boil or steam beans until tender, about 8 minutes. Drain and set aside. Meanwhile, start sauce. Heat butter in skillet and add onion, garlic, celery and sesame seeds. Cook 5 minutes then add seasonings and cook, covered, 5 minutes more. Toss beans with sauce. Serves 4-6.

Note: If you want to make these the day ahead, make the sauce and cook beans until almost tender. Combine beans and sauce and place in casserole dish. Chill until ready to use. When ready to serve, just place bean mixture in oven or microwave and cook until heated through and beans are tender.

Chicken and Herb Dumplings

Chicken with Herb Dumplings

There are foods I will always associate with my childhood. Chicken and dumplings is one of those dishes. I can remember watching my Mom spooning the dumpling batter over the simmering pot of chicken and vegetables. She’d cover the pot and wait.

When she uncovered it, the dumplings had puffed up, and pretty much covered the whole dish. It was magical to me. The dumplings were so tender and light. I can’t make this dish, all these years, later without thinking of her.

My mom made her dumpling batter with a buttermilk baking mix- like Bisquick. Eventually, she started making her own baking mix, like I do today.

Dumplings will puff up when cooked

Mom’s Chicken and Herb Dumplings

1 T. oil
1 (3 lb.) broiler, cut into pieces
salt and pepper
flour for dredging
1 medium onion, chopped
2 carrots, peeled and sliced
3-4 potatoes, cut into chunks
2-3 c. chicken stock
1 t. each marjoram and thyme
1 c. buttermilk baking mix* , like Bisquick,I make my own, recipe follows
1/3 c. milk
2 t. fresh parsley
2 t. snipped chives or green onions

1/2 t. red pepper flakes
Season chicken pieces with salt and pepper and dredge pieces in flour. Heat oil in large skillet and brown chicken pieces on all sides. Remove chicken pieces and sauté onion until tender. Add carrots, potatoes, broth and chicken to skillet and cook, covered, 20 minutes. Sprinkle herbs over the chicken. Combine baking mix with milk, parsley, chives and red pepper flakes and spoon batter in skillet in 8 mounds. Cover and cook over low heat 20 more minutes. Serves 4.

*Here are two versions of the biscuit mix.

Chef Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour

1 c. powdered milk

1 c. powdered buttermilk

¼ c. baking powder

1 T. salt

2 c. shortening, coconut oil or butter- if using butter store in the fridge- coconut oil version should be stored in fridge in warm weather

Sift dry ingredients together 3 times. Cut in fat to resemble cornmeal. Keep in an airtight container.  Store in a cool dry place and use within six months.

Whole Wheat Baking Mix

5 c. flour

3 c. whole wheat pastry flour

1 c. whole wheat flour

1/3 c. baking powder

1 c. powdered milk, not non-fat

2 t. salt

3 1/2 sticks butter

Mix dry ingredients together well, then cut in butter. Store in fridge for up to 3 months and can be frozen for up to a year. Makes about 12 cups.

Sweet Potato and Herb Biscuits

Sweet Potato and Herb Biscuits

These biscuits are a favorite of mine. They go great with a bowl of chili.

I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture. We made them in class last night.

I enjoy them with a bit of butter, warm from the oven.

When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.

I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.

 Sweet Potato and Herb Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.

Sweet Potato and Herb Biscuits

Sweet Potato and Herb Biscuits

These biscuits are a favorite of mine. They go great with a bowl of chili. They also would make a nice addition to your Thanksgiving table.

I like sweet potatoes any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture. They are also quite pretty.

I enjoy them with a bit of butter, warm from the oven.

When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.

I cut them into triangles, but you can just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.

 Sweet Potato and Herb Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.

Herb Crusted Pork Chops with Pomegranate Glaze

Herb Crusted Pork Chop with Pomegranate Glaze

Since so many people are cooking pork for the New Year, I thought I would share this recipe for pork chops. I made this recipe the other night and was so happy with the way the pork chops tasted. It was really pretty simple. The key to cooking pork is not to overcook it. These were lean pork chops and they could have dried out easily.

You don’t want pork to be raw, but it can be a little link in the middle. This one was juicy and very tender, too. I used pomegranate jelly to give it a sweetness. If you don’t have pomegranate jelly, you could use cherry jelly instead. Either would work nicely.

The Tuscan Seasoning I used is my own blend. The recipe for that follows. You can use it in all sorts of dishes. I love adding it to soups, or combining it with olive oil and dipping bread into it.

Herb Crusted Pork Chops with Pomegranate Glaze

pork chops – allow 1 large chop per person

salt- I used pink salt

Tuscan seasoning- recipe follows

Pomegranate jelly- 2 Tablespoons for each pork chop

Heat skillet over medium high heat. While pan heats up, sprinkle each pork chop with salt and the Tuscan seasoning. Rub seasoning mix all over the chops to cover well. Place chops in skillet and cook until nice and golden on one side before turning. Continue cooking until chop is golden on both sides. The pork chops I was cooking were about an inch thick. I kept them over a medium heat- so it would cook through without burning. I prefer my pork just a little pink in the middle. Feel free to cook your chops longer, until meat gets to the doneness level you prefer.

Once the chops are close to done, spoon the jelly into the skillet. As the jelly melts, spoon it over the chops. Remove the chops to rest a few minutes before serving. Continue cooking the jelly in the pan until thickened and a little syrupy. Spoon over the chops before serving.

Tuscan Seasoning

½ c. dried basil

½ c. dried oregano

½ c. dried marjoram

3 T. dried minced onion

2 T. dried minced garlic

2 T. dried rosemary

2 T. dried parsley

1 t. crushed red pepper

Use this blend in tomato sauce or other Italian dishes. Also, you can add to vinegar and oil with a little salt, if desired, to make a quick salad dressing.

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