Flaky Whole Wheat Biscuits

Here's that promised biscuit recipe. I've made biscuits with whole wheat in the past and while they were edible (anything embedded with ample butter usually is), they didn't have the fluffy-flaky texture I desired. And then I came across a recipe that suggested I pull out my rolling pin and take that biscuit dough and roll, layer, and repeat. Quickly (so the butter doesn't have time to warm) and gently (because an overworked biscuit turns tough). And it worked! These biscuits are half whole wheat and rise high and flake apart in satisfying little layers. I put them on top of a pot pie. And then pulled off the top layer or two and ate them with butter and jam. Yum.

Flaky Whole Wheat Biscuits

INGREDIENTS
1 cup white whole wheat flour
1 cup all-purpose flour + extra for kneading
1 Tbsp. baking powder
1/2 tsp. baking soda
2 tsp. sugar
1/2 tsp. salt
6 Tbsp. cold unsalted butter, diced
1 cup cold milk or buttermilk

DIRECTIONS
1. Preheat oven to 450 F.

2. In a large bowl, whisk to combine flours, baking powder, baking soda, sugar, and salt. Cut in butter with a pastry blender until only fine crumbles (pea size) remain. Add the milk (or buttermilk) and stir until just moistened throughout.

3. Turn dough onto a well floured surface. Dust with flour and knead several times (the dough will still be sticky). Add some more flour to the countertop and flour a rolling pin. Roll dough out into a large rectangle and the fold in half or thirds. Repeat 2-3 times, dusting with more flour as necessary to prevent sticking. Roll the dough into a 3/4-inch thick rectangle. Use a round biscuit or cookie cutter to cut into circles or simply slice into rustic squares with a knife.

4. Place biscuits on an ungreased cookie sheet or pan. Bake in preheated oven for 12-14 minutes, until golden brown. Serve immediately.

Makes 8-10 biscuits, depending on size.

(Adapted from Sarah's Cucina Bella and A Cozy Kitchen)

Curry Chicken Pot Pie

This pot pie was really an excuse to make those biscuits. (A recipe that I'll be sharing shortly.) I have a tendency to eat primarily the biscuit/pastry when it accompanies just about anything. But I was pleasantly surprised that this filling was as good as the topping. And not a lot of effort either. This Alton Brown recipe uses frozen veggie mix, a rotisserie chicken, and if you're not in the mood for fluffy homemade biscuits (which you are now, I'm sure of it), a purchased pie or pastry crust. A little curry powder adds depth of flavor but, no worries, not an overwhelming curry-ness. I read somewhere, sometime that a bit of curry makes chicken taste more like itself. That's what it does here.

Curry Chicken Pot Pie

INGREDIENTS
1 lb. or 4 cups frozen vegetable pix (I used peas and carrots- next time I would include green beans)
1-2 Tbsp. canola oil
2 Tbsp. butter
1 small yellow onion, chopped
1 cup celery, diced
1 1/2 cups low-sodium chicken broth, warmed
1/2 cup milk, warmed
3 Tbsp. all-purpose flour
1 tsp. curry powder
2 Tbsp. dried parsley
1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
2-3 cups cooked chicken, cubed (a rotisserie works great)
1 pie crust or puff pastry or flaky whole wheat biscuit recipe

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large sheet pan with aluminum foil. Toss frozen vegetables with canola oil and spread evenly on the prepared pan. Place in preheated oven and cook until golden brown, about 10 minutes.

3. In a large saute pan or cast iron skillet, melt 1 Tbsp. butter over medium heat. Add the onion and celery and cook until softened, about 10 minutes. Add the remaning butter, flour, and curry powder and cook, stirring frequently, for several minutes. Whisk in the warmed milk and chicken broth and cook, stirring frequently, until thickened. Add the parsley, salt, and pepper. Stir in the vegetables and chicken.

4. If your pan/skillet is oven-proof you can bake it right in the pan. If not, transfer to a shallow baking dish. Top with the pastry/biscuits. Bake in preheated oven for 20-30 minutes, until the pastry/biscuits are puffed and golden and the mixture is bubbling.

Serves 4.

(Adapted from Food Network)

Salted Cashew Cookies with Brown Butter Frosting

It's about time we had some butter and sugar around here. I haven't posted a dessert recipe since last year. Sorry about that. It's not like I've been on a super healthy streak. We discovered a little bakery down the street that has the most delectable German Chocolate cupcakes. And butterscotch cookie bars. And raspberry cheesecake. So obviously I've been eating plenty of baked goods- just sadly, most of them didn't come from my own kitchen.

Oh, and there was that attempt I made (with the help of my mom on one of her visits) at German Chocolate Brownies. (Chocolate + coconut must be my thing lately.) Well, the brownies were dry and not a bit fudgy. Neither the frosting nor the brownie was sweet. What a mess of a recipe. Someday I will try again. Because when I get it right I will be in heaven.

Now on to these Salted Cashew Cookies. These turned out perfect on the first try. Soft and chewy, sweet and nutty and salty. And the brown butter frosting is amazing. I was slathering such a generous layer on each cookie that I ran out long before they were all frosted. I suppose you could use less. But I'd much rather just make more.

Salted Cashew Cookies with Brown Butter Frosting

INGREDIENTS
Salted Cashew Cookies:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
2 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/3 cup sour cream
1 cup salted cashews, chopped

Brown Butter Frosting:
1/2 cup unsalted butter
2 cups powdered sugar
3 Tbsp. milk
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper.

2. In a large bowl with an electric mixer on medium, beat butter and brown sugar until creamy, about 2 minutes. Add egg and vanilla and continue beating until well mixed.

3. In a medium bowl, whisk to combine flour, baking powder, and baking soda. Reduce mixer speed to low. Slowly add in the flour mixture, alternating with the sour cream, until well mixed. Stir in cashews.

4. Drop dough by rounded tablespoonfuls onto the prepared baking sheets. Bake in preheated oven for 8-10 minutes or until golden around the edges (mine were actually done in about 6-7 minutes but my oven is HOT). Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.

5. To prepare the frosting, melt butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4-6 minutes). (Keep an eye on the butter because it can go from brown to burnt really quickly.) Immediately remove from the heat and pour butter into a bowl, leaving any burned sediment behind. Cool for 5 minutes before adding the powdered sugar, milk, and vanilla. Beat until smooth. Frost cooled cookies.

Makes 2 dozen cookies.

(Adapted from My Baking Addiction)

Pasta with Artichokes and Tomatoes

This was a recipe I never intended to make. And didn't expect much from when I set to it. It was one of those evenings when I wasn't in the mood for cooking much of anything, but needed something semi-nutritious to feed Clara. (I figure my husband can fend for himself, but my 10-month old manages to motivate me even on my laziest of days.) Pasta makes them both happy so I searched for a recipe utilizing what I already had around. I made a few changes to Ree (The Pioneer Woman)'s original recipe. I added more tomatoes because I prefer my pasta saucy. And lightened it up by using milk instead of cream (which didn't hurt a bit). Whole wheat noodles replaced white. And I used a few dried herbs from the shelf. 

Despite my tinkering (healthifying) and its lack of meat (someone in this family is suspicious of anything labeled "vegetarian"), it was not only edible- it was delicious! My husband ate a massive plateful and didn't complain on the second and third night I served it as leftovers. (It does make a large amount.) Clara gobbled it up. And all I could think was "Wow. I'm going to have to share this one!".

Pasta with Artichokes and Tomatoes

INGREDIENTS
2 Tbsp. butter
2 Tbsp. olive oil
1/2 medium onion, diced
3 cloves garlic, minced
14 oz. canned or frozen artichokes, diced or whole
14 oz. can diced tomatoes with their juices (I used diced tomatoes with basil)
16 oz. can tomato sauce
1 cup heavy cream (I used whole milk and it was still rich and creamy)
generous pinch nutmeg
salt and freshly ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme)
1 lb. pasta (I used whole wheat capellini)
1 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving a little pasta water, and set aside.

2. Meanwhile, add the butter and olive oil to a large saute pan over medium heat. Add the onion and garlic and cook until the onion has softened, about 10 minutes. Stir in the tomatoes, tomato sauce, and artichokes. Continue cooking over medium heat, stirring frequently, for another 10 minutes. Turn the heat to low and stir in the heavy cream (or milk) and nutmeg until heated through. Remove from the heat and season to taste with salt and pepper and fresh or dried herbs.

3. Place drained pasta in a large serving bowl. Sprinkle with 1 cup Parmesan and pour the sauce over top. Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any). Garnish with fresh herbs (optional) and serve with extra freshly grated Parmesan.

Serves 4-6.

(Adapted from The Pioneer Woman)

Panko Crusted Chicken Tenders, Revisited

I originally posted this recipes 4 years ago, when I first started blogging. It was time for it to be revisited and updated with a picture. Excuse my lack of sunlight and less than stellar photography. That's what you get when you eat in a dimly fluorescent-lit kitchen during a Chicago winter. Despite the blanket of snow falling outside my window right now, I choose to believe spring is coming, and quick! There will be warmth and sun again. How we need it.

This recipe couldn't be simpler. You cut chicken into strips (after a little pounding, if necessary) and coat them first in flour, next in egg, and then in a panko spice mixture. They only take a few minutes to bake and out of the oven come crispy on the outside, juicy in the middle, spicy and delicious chicken bits. I served them with a big bowl of pasta. But they'd make a meal of their own alongside some steamed vegetables and honey mustard or aioli for dipping.

Panko Crusted Chicken Tenders

INGREDIENTS
1 1/2 lbs. boneless skinless chicken breast (sliced into thin strips) or tenders
1 1/2 cups panko breadcrumbs (preferably whole wheat)
2 tsp. dried basil (oregano would also work well)
2 tsp. garlic powder
1 tsp. smoked paprika
1/4-1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 eggs
1/2 cup all-purpose flour

DIRECTIONS
1. Preheat oven to 350 F. Line a large baking sheet with aluminum foil and lightly coat in cooking spray.

2. In a shallow dish, season the flour with salt and pepper. In a second shallow dish, lightly beat the eggs. In a third shallow dish, combine the panko with the basil, garlic powder, smoked paprika, cayenne, salt, and pepper.

3. Dredge chicken strips in the flour to coat, shaking off an excess flour. Then dip in the eggs and then coat with the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining chicken strips.

4. Bake in preheated oven for 10-15 minutes (time will depend on how thick your chicken strips are), flipping halfway through, until golden brown and the juices run clear.

Serves 4.

(Adapted from Love and Olive Oil)