Biscuits

One of the things I used to love about my childhood was family time. Grandmothers are often the glue that holds the family together and the Johnson family was no exception. My grandmother used to gather everyone together on Sundays and holidays so we could enjoy family time. And sadly, since her transition, those moments of family, food and fellowship rarely take place any longer.

During my childhood, I spent a lot of time at my grandmother's house. I must say that initially I would go with dread, because as a young child I always wanted to go outside to play. And there were no kids around her house, nothing to do in her neighborhood and just not many things to get in to, other than the sweets she always kept around the house. To make bad matters worse, my piano instructor lived across the street from her. And I always felt like I had to hide from her lest she make me come over and start rehearsing for my next audition. Because there was nothing for a young person to do, I ended up spending a lot of time bonding with Nana at the kitchen table, watching her tidy up around the house and learning how to find my way around the kitchen.

My grandmother was a serious baker and did most, if not all, of her baking from scratch. I used to love watching her cook and bake. Breakfast at her house would often consist of homemade cinnamon buns, biscuits, scrambled eggs, livermush, grits and/or applesauce.

So today I had a healthier version of grandma's breakfast and, I must say, my biscuits might give Nana a run for her money! She would be proud.

Buttermilk Biscuits

2 c all-purpose flour
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 c (1 stick) cold unsalted butter
3/4 cup of buttermilk

Whole Wheat Biscuits

2 c white whole wheat flour
4 tsp baking powder
1/2 packet stevia
1/2 tsp salt
1/4 c cold unsalted butter
1 c milk (I used unsweetened hemp milk)

Preheat oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add milk, mixing until a bit loose and sticky.

Pour dough out on a floured surface and knead for a minute. Create ball with dough and roll it out. Do not knead too much or biscuits will be tough.

Using a round cutter, cut out your biscuits and place on baking sheet. Do not twist cutter from side to side when cutting biscuits. Bake until tops are browned, about 12-15 minutes. Brush each biscuit with melted butter and serve warm.

Spending time with Nana, having Sunday and holiday dinners, catching episodes of the Edge of Night and As The World Turns at the kitchen table, watching how she cooked with love and soul...and not to mention the soft peppermint sticks and Brach's candy mix in her living room candy jar...Priceless.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Homemade Whole Wheat Tortillas

I am stuck with a few leftovers from yesterday's dinner and wanted something different. So I am using my pot roast in some tortillas for lunch.

I discovered a cheese alternative a few months ago that I was very pleased with. But since that time, I have stumbled on one that I enjoy even more and that melts better on pizzas and quesadillas. It is called Vegan Gourmet Mozzarella. Most dairy alternatives do not last as long as your typical dairy products so you need to use this cheese fairly quickly - or shred and freeze it. This cheese is vegan and gluten free and has no casein, which is the protein in cow's milk that causes those globs of mucus to get stuck in the back of your throat...well in mine anyway.

These tortillas can be made with corn, all purpose, whole grain or white whole grain flour. I did not have time to go through the process of making an actual quesadilla so I just took the roast, added some peppers, onions, cheese and arugula, rolled it up and drizzled it with some balsamic vinegar.

Whole Wheat Tortillas

1 1/2 c white whole-wheat flour (or whole wheat flour)
1 tsp salt
4 tbsp unsalted butter, frozen
3/4 c very warm water (or milk)

Cut butter into small cubes. Set aside momentarily. Mix flour and salt in food processor. Add butter and pulse a few times, until crumbly. Add liquid and pulse until dough forms into a ball.

Remove dough and place onto a lightly floured surface and lightly knead. Add a little more flour if needed. Dough should be soft.

Divide dough into 8 portions. Flatten dough into disks and sprinkle with flour. Cover with a kitchen towel and let rest for approximately 10 minutes. On a floured surface, roll disks into circles.

Preheat griddle (or large skillet) over medium-high heat for five minutes. Place tortillas on warm griddle. Cook 1-2 minutes, until puffed and brown. Cover with towel to keep warm.

Pot Roast Quesadillas

Leftover pot roast
Mozzarella cheese
1 tbsp olive oil
Red peppers
Red onion
Arugula
Salt and pepper, to taste
Balsamic Vinegar, optional

In a small saucepan, heat olive oil and saute red onions and peppers for approximately 3-5 minutes. Set aside.

Place a pat of butter in a saucepan. Place tortilla into the pan, sprinkle some cheese on the tortilla followed by the beef, onions, and peppers; top with more cheese, arugula and finally the other tortilla. Cook until the quesadilla is golden brown on both sides and the cheese is melted. Sprinkle with balsamic vinegar.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Buttermilk Spelt Flour Pancakes

Aaaah Saturday mornings. I am supposed to be doing some house cleaning but have gotten a little full from breakfast and am watching Salt. Great movie, I might add.

I used to live for Saturdays and Sunday mornings after church so I could hit up Cracker Barrel and get my pancakes, stewed apples, catfish and grits. My favorite Cracker Barrel special was Grandma's Pancake Breakfast. It has not been on the menu in quite some time but I still ordered it whenever I would go. Those pancakes are something special.

Going to "The Barrel" was an experience. It was never a short trip because no matter which day you went it would be packed. You spend a moment or two on the porch, sitting in one of those oversized rocking chairs, playing checkers. Then you frustrate yourself, losing countless games, playing with the pegs at the table and getting the title of being just plain dumb. And you can't leave until you get some nostalgic candy from the candy store - Kits, BB Bats, Now 'n Laters, Peppermint candy sticks, Atomic Balls. Good times...good times.

But I rarely eat out now because I am taking more control of what I am consuming. While a lot of restaurants are offering healthier options, you definitely won't find things like spelt flour and stevia on the menu. And I must say these pancakes here are as good as any I have had at my special breakfast place.

Spelt flour is similar to wheat, in appearance, and has become popular because of its sweet, nutty flavor and due to its high protein and nutrition content. I have been using it as a substitute for All Purpose flour. Spelt contains gluten, so spelt is not suitable for a gluten-free diet. Spelt flour can be found in most local health food stores.

Stevia is a South American herb that is used as a sweetener. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms - so there is no caloric intake. Additionally, stevia doesn't adversely affect blood glucose levels and may be used freely by diabetics. So you will hear me speaking of stevia a lot on the blog and will talk about it more indepth at some point.

But back to the important stuff...these pancakes. I love my pancakes to have a crisp edge and a fluffy center. These fit the bill perfectly! I am looking forward to Sunday breakfast already...got some leftover batter to tend do.

 Buttermilk Spelt Flour Pancakes

Pancakes:
1 c spelt flour
1/2 c whole wheat flour
1 tbsp sugar (Substitute 1 packet Stevia for sugar-free version)
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 1/2 c buttermilk
2 eggs
2 tbsp melted butter

Combine dry ingredients in a medium bowl. In a separate bowl, combine eggs, buttermilk and melted butter. Slowly incorporate the wet and dry ingredients. Batter should contain some lumps. Do not overmix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Mushroom Spinach Crepe

It is the Friday before the 4th of July and there are several people cooking out this weekend. So, just in case I end up indulging in some food that is not necessarily on my meal plan, I figured I'd start the weekend off the right way.

I used to be intimidated at the thought of making crepes - they sound like they would be more difficult to achieve than they really are. But now I am a pro at it. I used to toss at least three or four crepes before getting one good crepe from the batter. Now, I am down to only wasting the first one. Ha! Progress!

Tonight, I was craving something hearty but quick. So I settled on a mushroom spinach crepe. You can make crepes with all purpose flour, whole wheat flour, or you can combine the two. You can also try buckwheat flour for an even healthier, heartier version. You will get a better result with crepes if you allow the batter to sit overnight. If the batter is too thick when you go to prepare them the next day, add a little more milk or water to thin them out.

I am planning on a relaxing holiday weekend, doing a lot of nothing. Perhaps a visit to the pool...but definitely lots of good eating and catching up with some old friends.

Mushroom Spinach Crepe

Crepe:
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/8 teaspoon salt
1 egg
3/4 cup soy milk
1 tbsp melted unsalted butter, plus more for pan

Mix the flour and salt together. Combine wet ingredients in a mixing bowl with a hand mixer. Add dry ingredients and mix, just until blended. Brush saute pan with butter and heat at medium temperature. Pour just enough of the batter to cover the bottom of the pan. Tilt and turn the pan so the mixture evenly coats the pan.

Cook the crepe until golden brown on the bottom, about 2 minutes. Flip and cook the other side until golden brown. Keep warm in a 200 degree oven.

Filling:
1/4 cup balsamic vinegar
1 tablespoon butter
1 onion, sliced
1 red pepper, sliced
8 oz sliced mushrooms
4 oz spinach
1 tbsp thyme
Kosher salt and pepper to taste
4 whole wheat crepes
1 handful goat cheese or slice of Swiss cheese

Reduce the balsamic vinegar in a small saucepan.

Heat the butter in a saute pan. Add the onion, mushroom and red pepper and saute for 5-7 minutes. Season mixture with thyme and salt and pepper. Add the spinach and saute just until it wilts. Remove from heat.

Assemble the crepe by adding the filling and topping it with cheese. Drizzle with balsamic vinegar, fold and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Buttermilk Whole Wheat Pancakes

This Monday marks yet another snow day in the Queen City. We do still live in the South, right? So it is going to be another brown couch day I suppose.

My intent was to get some work done but so far it is not looking good. I'm having a little bit of trouble getting motivated when everyone else is off work and back in bed. That really has absolutely nothing to do with me since I work from home but...this John Sandford book is peeking at me from the coffee table and looking like my only firm agenda item for today. Blanket...check. Remote...check. Laptop...check. Good eats...check.

I complain about the snow but the truth is that I really love the snow as long as the power stays on, I have a house full of food, I don’t have anywhere that I have to be, and the kids let it stay pretty for at least an hour or two before they start sledding and throwing snowballs and the snow is no longer fresh. That’s not too much to ask, is it? So I am 3 for 4 this morning, which is not so bad. I hear shrieking sounds somewhere in the distance so the kids are already at it.

In keeping with my healthy or healthier lifestyle, this recipe can be made with organic sugar, oil and soy milk.

Whole Wheat Pancakes

2 c King Arthur Flour white whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 c sugar
1/2 tsp kosher salt

2 1/2 c buttermilk
2 large eggs

1 tsp vanilla

1/2 tsp grated orange zest

2 tbsp butter

Whisk the dry ingredients together in a large bowl. In separate bowl, whisk the eggs together. Next, whisk in the remaining wet ingredients. Combine the wet and dry ingredients but do not over mix.

Heat griddle or pan. Oil the pan or spray with cooking spray. Pour a scoop of batter onto the griddle. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven. Serve with warm maple syrup.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Banana Nut Bread

I have never liked the taste or texture of bananas, eaten as a plain fruit. But oddly enough, I rather enjoy them in banana nut bread. If I can get nostalgic for a minute and take you back to my childhood, I really love banana Kits and Now-and-Laters. Remember those? I actually used to call them Nowlaters…when did they put that ‘and’ in there? Lol.

There was a candy lady in our neighborhood that sold every candy imaginable, right out of her living room, and we could buy those for just pennies, along with Boston Baked Beans, Cherry Chans, Alexander the Grape, Pop Rocks, Fun Dip, Jolly Ranchers, Atomic Balls, Laffy Taffy, BB Bats, Sugar Daddys, Sugar Babies…need I say more? Ah, those were the days.

I have gotten feedback from a few of my non-cooking friends about the desserts being too hard to duplicate and needing some easier recipes. Now I will buy that for the cheesecakes and more complex desserts. But seriously, the bread recipes, that don't include yeast, only require you to be able to measure and mix. So no more excuses! This recipe can be prepared in just minutes and you can be eating bread in less than an hour and a half. And this doesn’t require all of the fancy equipment, like the stand mixers; it can be mixed with a hand mixer…and some bread recipes with a wooden spoon. So, let’s get this party started.

Banana Nut Bread

1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup sugar
2 large bananas, mashed, very ripe
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees. Grease and flour a standard loaf pan or line with parchment paper.

Stir together the flour, baking soda and salt. Set aside. In a large bowl beat the butter and sugar until blended. Beat in the banana, then the eggs until completely blended. Incorporate the flour mixture into the egg mixture in three additions, being careful to not overmix. Fold in the walnuts until blended.

Spread the mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for about 15 minutes, then turn onto a wire rack to cool completely.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

It’s Beginning to Look a Lot Like Christmas

One of the reasons I love Charlotte so much is because the weather here is almost perfect. Typically during this time of year it is still fairly mild out, around 50 or 60 degrees. But this particular afternoon we are getting a mix of sleet and rain. Are you serious? Usually, I am not opposed to sleet and snow when I have nothing else to do on a Saturday afternoon. But I am not ready for snow quite yet. Glad I got my milk and eggs earlier this week! I am positive that many Charlotteans are flocking to the store to raid the shelves as I type.

Since today is a good day for movies, blankets, hot cocoa or tea, I am thinking something warm and apple may be what’s needed to add some sunshine to this otherwise gloomy day. Apple pie, apple crisp, stewed apples? I think applesauce bread is going to be on today’s menu. That way I can quickly get back under the blanket and see what scandal is brewing on Lifetime Movie Network.

Applesauce Bread

1 1/2 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup applesauce
2 eggs
1/2 cup honey
1/4 cup melted butter

Preheat oven to 350 degrees. Line an 8x8 loaf pan with parchment paper.

Combine dry ingredients in a large mixing bowl. Fold in add applesauce, eggs, butter and honey. Pour into prepared loaf pan. Bake for 50 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.

Delicious with a cup of Twinings Herbal Unwind Egyptian chamomile and apple tea.


All photographs are actual pictures of the recipe listed, baked by Virtually Everything Sweet, and cannot be used without the owner’s consent.