I’m always looking for new, cheap recipes, and I stumbled across this book at my library:
The “More with Less” cookbook was originally written in the 1970’s, and has since been updated. It had lots of useful recipes, and ideas for using up leftovers, which I’m clearly a fan of. I also keep an eye out for allergen-free recipes, since my kiddo is allergic to most things that taste good. This recipe for cornmeal biscuits immediately caught my eye, because I accidentally bought too much cornmeal, and now two giant, hulking sacks are taking over my whole pantry.
Combine in a bowl:
1 cup cornmeal
1/2 tsp salt
1 tsp baking powder
2 tbsp fat (bacon drippings are good)
1/2 cup milk
Grease a large, heavy skillet with bacon drippings, Drop batter from a tablespoon, shaping into 4 biscuits, Brown on both sides. Serve hot with butter or margarine.
Some variations: I used olive oil, rather than bacon grease, and you can mix some herbs in for different flavors. I’ve also mixed cheese into them before, and those were pretty tasty. I had an extra bag of fish fry sitting around, so I substituted some of that for half the cornmeal, and they were very flavorful.
I formed some of the biscuits into fish shapes, to copy the fish biscuits from the Octonauts cartoon. My kid absolutely loved them. They are a bit crumbly though. I’m planning to try adding some flax meal as an egg substitute, to see if they hold together better, but feel free to try an egg if you aren’t dealing with that particular allergy.
Overall, they are tasty, and crispy. They go great with butter, and even jam or honey. They are a bit crumbly, but I hope to fix that in future variations. This would also be a good batter to use as a casserole topping for those with food allergies. Or if your kid is obsessed with Octonauts, they were very easy to form into fish shapes. Have fun with it!
I’m a little behind on blog posts, so this is from a couple months back, but well worth the wait! A few months ago I had the perfect storm of mass cooking occur. I started by browning some hamburger, about half of which I stored to make beef stroganoff later.
I then added some cabbage, carrots, and onions I had chopped up while making three bean salad and raw veggies for snacks, all while keeping the kitchen clean. Cook the veggies to your desired cooked-ness. I like mine somewhat caramelized.
I used: about 1/2 pound beef (browned and drained), 1/3 head of cabbage (chopped), 1 carrot (chopped), 1/2 onion (diced), garlic salt and pepper to taste.
I then made a triple batch of this biscuit dough, one batch of which I smashed out for the topping on my shepherd’s pie.
Bake the whole thing according to the biscuit recipe, and you can even have the biscuits in the oven at the same time!
This type of strategy makes it so much easier to eat homemade food every day. I have a newborn at home, so BELIEVE me, I understand that it’s hard to find time to cook every meal. Get around it by prepping a bunch of stuff at once, or even cooking multiple meals at once.
I wanted some biscuits the other day, but had no eggs or milk in the house. I googled “No milk, no eggs biscuits” and found this recipe from cooks.com. Since they use actual measurements in their recipes, unlike my half-assed “I think I used about a cup” type recipes, you should probably check them out. I mixed in some olive oil, dried basil, and garlic salt as a variation. The comments on the cooks.com site also mentioned using cheese and jalapeños as a topper and mix-in, which I might try next time.
Here’s my pinterest-quality before shot:
They don’t really puff up, but I liked them. They are great with soup or a little butter inside. The recipe was really easy, and lots of variations are possible.
Also, today is my due date, so this post is dedicated to the little bun in my oven! I’m pre-writing a bunch of posts, so I’m really hoping I had him by now. This has been a long, uncomfortable process that better be worth it in the end. (It probably will be, otherwise people would quit breeding after one kid). At least I’ll be able to drink again soon!
This one is simple, tasty, comfort food. Start out with your basic soup fixin’s: carrots, onions, celery, water, boullion. I added shredded chicken to mine, but I used vegetable broth so it would have been vegetarian otherwise. Chop up and saute whatever veggies you’re going to use.
The important part of this recipe is using a pot that can go in the oven, meaning metal handle, not plastic. If you want a more vegetable-heavy soup, you can add turnips, sweet potatoes, and turnip or mustard greens. Leeks might be good too, but I haven’t tried it.
After sauteing your veggies until they are slightly golden, add broth or your water and boullion. I threw in my chicken also, since it was fully cooked. If you have some cooked beans or barley that would be good at this point. I added my usual spices: cumin, garlic salt, chili powder, and made sure the broth was delicious.
I then turned off the soup and let it cool for a bit. I turned the oven on to 400, which is the biscuit cooking temperature.
I used the HEB “Texas Style” biscuits, which is a misnomer, because they are actually kind of small. I layered them on top of the soup, and put the extras on a cookie sheet to bake at the same time. I baked all of this together for 15 minutes, or whatever the package says.
I want more of this now that I saw this picture.
The biscuits soak up quite a bit of the broth, so it ended up making less than I thought it would. My solution next time would be to double the veggies and meat, and add a little extra broth. I was worried about the biscuits overflowing from the pan, but I think there could have been a lot more in the pan before they would do that.
So, definitely not low carb, and those biscuits are definitely full of fat and other bad things. Another way to make this would be to use bisquick, or something similar, make biscuit dough, but then just spread it over the top as a crust, rather than as individual biscuits. This type of thing is great for winter days though.