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)

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

Broccoli rabe again. This time with smoky mozzarella and briny black olives on a chewy puffed pizza crust. There's something about broccoli rabe I really like. It's somewhat like a cross between spinach and broccoli- with leafy greens and florets, but not as slimy as the former and less bulbous than the latter. And while it can be bitter (it comes from the mustard family which includes turnips), with some careful preparation I've never found it to be so. (If you want to ensure it loses its bite, boil it for a minute or two before adding it to the skillet.) The only other addition I would consider for this pizza (not that it needs improving in the slightest) would be some sausage. Broccoli rabe + Italian sausage = awesome. Like I've done here.

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

INGREDIENTS
1 recipe pizza dough
olive oil
1 small onion, thinly sliced
12 oz. broccoli rabe (fresh or frozen), trimmed and chopped (if fresh)
2 cloves garlic, minced
salt and freshly ground black pepper
~2 cups smoked mozzarella, grated (I probably used a bit more)
1/2 cup freshly grated Parmesan
handful sliced black olives
crushed red pepper flakes

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat. Add the onion and saute until tender, about 10 minutes (or longer if you want to caramelize it). Add the garlic and broccoli rabe and cook for another 3-5 minutes.

3. Preheat oven and pizza stone to 450 F.

4. Brush prepared crust with some olive oil and top with onion/broccoli rabe mixture, mozzarella, Parmesan, and black olives, and sprinkle with crushed red pepper (to taste).

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling.

 Makes 1 large pizza.

(Adapted from Gourmet)

Slow Cooker Roast Chicken and Vegetables with Gravy

I wish I'd figured this out sooner. I roast chickens pretty frequently (well, compared to how often I repeat other recipes, anyway). And while I've gotten pretty comfortable with the process, it still takes some dedicated time and patience to get it right. Not anymore. Now I know I can just throw the whole thing and a slew of vegetables in the slow cooker and walk away. And chances are it'll turn out even more juicy and tender than if I stood in front of the oven for an hour.

The only difference is that your crock pot won't brown the skin. But that can be solved by birdie basking under the broiler for a few minutes. Meanwhile you'll make the richest, most delicious gravy with all those drippings that'll accumulate in the bottom of the pot. Don't let them go to waste! This gravy is easy. I promise you'll be wowed. Serve with a loaf of bread for soaking up every last morsel, of course.

Slow Cooker Roast Chicken and Vegetables with Gravy

INGREDIENTS
potatoes (I used a 2 lb. bag of fingerling potatoes, but any variety will work, peeled and chopped if necessary)
carrots, peeled and chopped
onion, chopped
whole cloves garlic, skins removed
other vegetables of your choice (parsnip, turnips, green beans, sweet potatoes, winter squash, etc.)
kosher salt and freshly ground black pepper
sprinkling fresh or dried thyme and rosemary (or whatever herbs/spices you want)
drizzle extra virgin olive oil or melted butter
3-4 lb. whole chicken
1/4-1/2 cup water

1-2 Tbsp. butter
1-2 Tbsp. all-purpose flour
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Place vegetables (including onion and garlic) in the bottom of the slow cooker. Season with salt and pepper and sprinkle with herbs/spices. Place the chicken on top of the vegetables (I put mine breast side down, just make sure the lid will close tight) and drizzle with a bit of olive oil or melted butter. Season with salt and pepper and another sprinkling of herbs/spices. Pour in 1/4-1/2 cup water. Cover and cook on high for 4-5 hours (or on low for 6-8 hours). The chicken is done once the internal temperature reaches 165 F. The meat should easily come off the bone at the thigh. Remove the chicken and vegetables from the slow cooker, reserving the drippings in the bottom.

2. (This step is optional, but recommended if you want crispy golden skin.) Preheat broiler. Place the chicken and vegetables on a baking sheet lined with foil. Place directly under the broiler for several minutes until the skin is golden and crisp. Tent with foil and let rest 10 minutes before serving.

3. Meanwhile, to make the gravy, heat 1-2 Tbsp. butter in a large saute pan over medium heat (the more butter and flour you use the faster your gravy will thicken- if your chicken released a lot of liquid go with 2 Tbsp). Once melted, stir in an equal amount of flour and cook, whisking constantly, for 1 minute. Slowly whisk in the chicken juices/drippings (feel free to skim the fat off the surface of the drippings first, or if you have a fat separator go ahead and use it). Bring to a boil; reduce heat and simmer, stirring frequently, until thickened (about 5-10 minutes). Season to taste with salt and freshly ground black pepper. Serve with chicken and vegetables.

Serves 4.

(Adapted from Baked Bree)

Orecchiette with Sausage and Broccoli Rabe

I've been procrastinating posting this recipe because I can't seem to find the time/energy to sit down and write something spectacular about it. Well, here it is anyway- with few words, but no lack of flavor or goodness. I loved this pasta dish. Quickly boiling (in the same pot of water that cooked the pasta) and then sautéing the broccoli rabe removed any traces of bitterness. The sausage was sweet and meaty. And the garlicky olive oil and a handful of parmesan added the finishing touch.

Orecchiette with Sausage and Broccoli Rabe

INGREDIENTS
1 lb. broccoli rabe, stems trimmed (I used frozen chopped broccoli rabe found at Whole Foods)
1 lb. orecchiette pasta (I used whole wheat)
1 lb. pork or turkey Italian sausage (mild or hot)
3 Tbsp. olive oil
3 cloves garlic, minced
pinch crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned and no longer pink.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. Remove pasta from the boiling water with a slotted spoon and place in a large bowl. Drizzle with olive oil and toss (to prevent it from clumping). Reserve 1 cup of pasta water and set aside. Return the water to a boil and add the broccoli rabe. Boil for 1-2 minutes before removing from the heat and draining the water.

3. Add the broccoli rabe, garlic, and crushed red pepper to the sausage and cook for several more minutes. Stir in the pasta and Parmesan. Add as much of the reserved pasta water as needed to create a light sauce (I used about 1/2 cup). Season to taste with salt and freshly ground black pepper. Remove from the heat and serve with extra Parmesan.

Serves 4.

(Adapted from Food Network)