Sunday, September 25, 2016

Cheddar and Stilton Biscuits

--> This recipe is taken directly form Bon Appetite October 1999 Magazine.  I found it while looking for Thanksgiving recipes.  It would be superb with winter/fall soups, and is super simple to make.  


Cheddar and Stilton Drop Biscuits

Makes 12
2 ½ cups unbleached
all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¾ teaspoon cream of tartar
½ teaspoon salt
7 tablespoons chilled unsalted butter, cut into ½ pieces
1 cup (packed) coarsely grated sharp cheddar cheese, chilled
½ cup coarsely crumbled Stilton cheese (about 2 ounces), chilled
1 ¼ cup chilled buttermilk
1 large egg

Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper.  Whisk first 5 ingredients in large bowl to blend well.  Add butter and rub in with fingertips until mixture resembles coarse meal.  Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces.  Blend buttermilk and egg in small bowl.  Add to flour mixture, stirring just until dough is evenly moistened.
    Using 1/3-cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart.  Bake biscuits 20 minutes until golden brown and tester inserted into center comes clean.  Serve warm

Monday, September 12, 2016

Greek Salad

Ingredients for Greek Salad
This recipe was in the September RTTR Newsletter.  It has avocado in it which always makes a salad taste better!  If you are not on our subscriber list, then you can sign up by entering your email in the box on the left hand side of this page.  Enjoy!

Greek Salad

Serves 4
2 large tomatoes, chopped into bite-size pieces
1 medium cucumbers, cut into bite-size pieces
1/2 cup pitted kalamata olives sliced in half
1/2 small red onion thinly sliced
1/2 cup feta cheese, crumbed
1 1/2 teaspoons fresh oregano chopped
1 avocado, peeled and sliced
4 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste

In a bowl combine tomatoes, cucumber, olives, onions, feta cheese, avocado and oregano.  Add olive oil and lemon juices.  Toss to coat.  Season with salt and pepper. 

Tuesday, August 30, 2016

Which Vegetable Has The Highest Sugar Content?

1.  Carrot
2.  Sweet Potato
3.  Beet
4.  Corn, sweet yellow
5.  Winter Squash

Give up?  Beets!


Here is the sugar content for one cup of each:
Carrot - 6.7
Sweet potato - 5.43
Beet - 9.19
Corn, sweet yellow - 9.08
Winter Squash - 2.55

Source:  USDA Nutrient Data Laboratory:  https://ndb.nal.usda.gov/ndb/search

Monday, August 29, 2016

Meatless Monday - Curry Chickpea Spinach

It’s always a struggle to find vegetarian meals that the male “meat-eaters” in our house will gobble up.  This one is definitely is a winner.

Serves 4
2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 gloves garlic, minced

1 tablespoon fresh ginger, chopped fine
1 medium sized eggplant, peeled and cut into small cubes
1 jalapeno pepper, seeded, chopped fine
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/4 - 1/2 teaspoon red pepper flakes( depending on how hot you like it)
1 teaspoon salt
1/3 cup fresh chopped cilantro
1 cup tomato sauce
1 medium-large tomato, chopped
4 cups fresh spinach, chopped
1 can 14 fl oz chickpeas drained and rinsed
1/2 cup plain Greek yogurt

Heat oil in a medium-large sauce pan over medium high heat.  Add onions and sauté  until  soft about 3 minutes, stirring frequently.  Add garlic, ginger, eggplant, jalapeño pepper and cook stirring about three more minutes until eggplant softens.  Add 1/4 cup water to prevent sticking.  Add cumin seeds, cumin, turmeric, curry powder, red pepper flakes, and salt.  Stir until fragrant.  Add 1/4 cup water, tomato sauce, tomatoes, cilantro and spinach.  Stir until spinach is wilted.  Add chickpeas and simmer ten minutes, stirring occasionally. Using a potato masher, mash most of the chickpeas.  Season with salt pepper.  Serve passing the plain Greek yogurt.

Tuesday, August 9, 2016

Cooking Reboot Launch - September 7th

Do you wish to cook more at home and eat less take-out, processed and pre-made meals? Do you need some motivation to get into yourself into your kitchen to cook, plus to get organized to menu plan?  Do you wish to lead a stress free cooking life?

We are pleased to announce the soft launch of our new on-line program  - Cooking Reboot. The 4-week program is for YOU – the everyday cook.  The 28-day program will help make you into an inspired, confident and organized everyday cook.  Stop eating so much take-out and start taking better care of yourself, your family and your bank account!

Our launch starts on September 7th.  We are offering all Recipes To The Rescue Newsletter subscribers and their friends 50% off the $97 introductory price.  

How It Works - every week for 4 weeks you’ll get an email reminding you that a session is available. Each of the 4 sessions comes with a workbook, video lessons, video trainings, recipes, and weekly challenges. Expect to spend 35 minutes per week on the course plus cooking. 

There’s also a discussion inside each session so you can share your successes and struggles with fellow everyday cooks and gain support.  

Sign up today and use the COUPON CODE: launch2016.   For more information and to sign up go to www.cookingreboot.com. If you have any questions please contact me at barb@cookingreboot.com.   Hope to see you there!  Barb