Archive | biscuits RSS feed for this section

Cream of Cauliflower Soup & Buttermilk Biscuits

4 Aug
Guess what everyone! I finally figured out how to link the GoLoKitchen Facebook fan page to my site! I’m really not all that technically savvy. Can you tell? It is located right under my wonderful followers (thanks, guys! 🙂 ) Anyways, check it out and do me a favor: press that pretty little ‘like’ button. It would do my heart good. Thank you.
This soup is a classic recipe-one I remember my Mom making on cold rainy days. Growing up, I always walked to school, so when it was bad weather, I most likely braved the storm and froze all the way home. But, on those awful days, when I walked in the door, I always smelled onions and butter cooking or onions and olive oil cooking. It is one of those memories that I will always remember, one I automatically link to home. I love my Canadian home and all the people that live there. I also love it here too. So, either way I look at it, I can’t win. However, I can do what I can to get the best of both worlds. And if that means making a bunch of my Mom’s recipes, then so be it. 
To be quite honest with you, there is no recipe for this soup–at least one I’ve never seen. And to be frank, I don’t remember everything my Mom put into this. So, I was flying by the seat of my pants come dinner time. Lucky for me that’s when good things and good ideas pop into my head. Now, this didn’t quite taste like the original, but it was still delightful. The flavor was creamy and mild and didn’t really taste a whole lot like cauliflower. My daughter ate it up and so did my husband (a man who is very hesitant around cauliflower). So, for all you cauliflower haters out there, give this soup a chance. And, for you other folk, make this and be excited for October when I share my Grandma’s cauliflower recipe (it’s very simple and involved a lot of cheese). Seriously, you should be excited because cauliflower really can be that good. Just in time for the holidays, you lucky people!
Now, the biscuits were just something I whipped up to have on the side of the soup. Because it’s been a hot summer I hadn’t made biscuits in a very long time, (meaning I was too hot in my un-air-conditioned apartment to even think of turning on the oven) so when I sunk my teeth into a fresh one, it was almost like a reunion of sorts. “WowI have missed you old friend.” 
Note to self: make more biscuits. 

They are pretty little devils that are just delicious and full of carbs. My favorite. Add a little butter and I’m happy as a clam. 
Moral of the story: Soup = good. Biscuits = good. Soup + Biscuits = one happy full family! 
Enjoy!
Cream of Cauliflower Soup
yield: 4 entree portions
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1/4 cup all purpose flour
5 cups good quality chicken stock
1 large head cauliflower, cut into small florets
1 bay leaf
salt
pepper
1 cup cream or half & half
Directions:
In large pot, heat butter and olive oil over medium heat. Saute onions until soft and translucent, about 5 minutes. Sprinkle flour over onions and stir to create a paste. Cook 2 minutes. Slowly whisk in chicken stock and increase heat to high. Soup should thicken slightly. Stir in cauliflower, salt, pepper and bay leaf. Simmer lightly with lid cracked for 30 minutes or until cauliflower is soft. Reduce heat to low, remove bay leaf, stir in cream and adjust seasonings to your taste. Top with parsley if desired. Serve with biscuits.
Recipe TIPS
-I’ve told you this many times before, but once you add in your cream or half & half, be sure not to boil the soup! Bad things will happen.
-I had to add in quite a bit of salt to my pot of soup to make it taste great, so don’t be afraid to sprinkle in more!
Buttermilk Biscuits
yield: 12 biscuits
*this is my cinnamon buttermilk biscuit recipe minus the cinnamon
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup sugar
1/3 cup cold butter, cubed
1 cup cold buttermilk or 3/4 cup whole milk

Directions:
Mix all dry ingredients together in large bowl. Cut in cold butter until its the size of small peas. Stir in buttermilk until batter is all moist. Cut into 12 biscuits or drop onto greased baking sheet. Bake at 400 degrees for 15-20 minutes.

Advertisements

Lemon Cranberry Scones

14 Jun

If you’ve been following this food blog then you know that my husband and I are fully addicted to carbs. I am not ashamed to admit this at all because everyone needs carbohydrates to live. Its the largest food group you are supposed to consume. Plus, if you are training for a marathon (which I am…..gasp!) you need even more carbs in your system for energy.
The difference between good carbs and bad ones usually comes down to sugar content, fat content, and fiber. For example- if you are eating whole wheat bread made with whole wheat flour, the fiber content is higher than the white bread made with bleached all purpose flour. Now, I’m not sure what made me go off on a little ‘carbs are great’ tangent…..hmm…..I guess I’m trying to say don’t feel guilty for eating carbs because your body needs them to function.
Speaking of carbs, here’s a great recipe that is delicious! These Lemon Cranberry Scones are a great light snack or would be a great addition to any breakfast. I ate probably 3 of these the day I made them and then gave the rest away because I couldn’t get enough. The glaze makes these more of a sweet treat, but I also have made these without the glaze and instead made a citrus honey butter. It’s still sweet, but not over the top sweet. It’s a great addition to these scones, especially right out of the oven. Or if you’re feeling risky, top them with glaze as well as the citrus honey butter. Yum. Anyways, that recipe is under the recipe tips at the bottom of this post. Let me know if you’re a glaze person or a honey butter person! I think I qualify as both!

Lemon Cranberry Scones
yield: 12

Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons sugar
zest of 1 lemon, divided
1/3 cup cold butter, cubed
1 cup cold milk
1/3 cup craisins

Glaze:
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/2-1 tablespoon water
1/8 teaspoon lemon zest

Directions:
Preheat oven to 375. Line baking sheet with parchment paper or spray with non stick cooking spray and set aside. In large bowl, combine all dry ingredients and lemon zest. Stir in butter and break apart into small pieces the size of peas using a fork or pastry cutter. Stir in milk and craisins. Dough will be very sticky. Spread dough out onto well floured board and dust top with more flour to make it easy to work with. Roll dough out to be 1 inch in thickness. Cut out into squares or circles.  Place onto prepared baking sheet. Bake 12-15 minutes or until bottoms are golden brown. Remove from oven and place scones onto cooling rack. For the glaze, whisk all ingredients together until runny and smooth. Spoon over the tops of the warm scones and let the excess drip through the cooling rack. Store in air tight containers for up to 4 days.

Recipe TIPS:
-When I top any baked good with a glaze of some sort, I like to put waxed paper underneath my cooling rack to make for easy clean up.
-Sometimes instead of topping these with a glaze, I make a citrus honey butter–its DELICIOUS. To make it, you simply whip together 1/2 cup softened butter, 2 tablespoons honey, and 1/2 tablespoon orange zest.
-Instead of rolling the dough out, you can do the drop biscuit method. Its a time saver and is probably easier too.
-When and if you roll out the dough use lots of flour! You don’t want it sticking to your board!
-Don’t feel you are limited to lemon zest in this recipe. Try orange, lime or grapefruit to switch it up! Yum!

Double Chocolate Strawberry Shortcakes

4 Jun

Talk about a summery and delicious treat! These double chocolate strawberry shortcakes were just the right amount of sweet, creamy and soft heavenly goodness. I love different textures in my food, so the light and fluffy cream with the juicy cold strawberries on top of the soft and chewy chocolate biscuit was perfect for me. Not over the top sweet either-how I like my desserts….except when I’m pregnant.
When it comes to chocolate, my husband wants it to be super sweet no matter what the context. These chocolate beds weren’t very sweet at all, so my husband thought that by themselves they were a little strange but the whipped cream and strawberries on top made a nice treat. It was a definite delicious change from the same old strawberry shortcakes!
If you are looking for a plain strawberry shortcake recipe, make my cinnamon buttermilk biscuits without the cinnamon. Top it just like these ones and thats it! Plain strawberry shortcakes! Equally delicious and just as easy to make.
Also, if you’re making these for a party or summer cook out, you can make everything in advance. You’d have to store the prepared and cooled biscuits in an air tight container and the strawberries in the fridge. Here’s a great tip too: if you pre whip your cream, it can sometimes deflate, leaving you with a big fat mess. You still can whip it in advance, just sprinkle in some corn starch! About 1 tablespoon for every cup of cream. Store it in the fridge until you’re ready to serve! I’ve done this so many times and it works like a charm. Oh! And a quick side note about the strawberries- I like mine plain, but if you stir in a little sugar then you end up getting a strawberry syrup along with your fruit. So, if you like the syrup with your strawberry shortcakes, then add a little sugar.

Double Chocolate Strawberry Shortcakes
yield: 8 servings

Ingredients:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cold butter
1 oz. semi sweet chocolate, cut into chunks
2/3 cup cold whole milk

1 cup heavy cream
4-6 tablespoons sugar
1 teaspoon vanilla
1 tablespoon cornstarch (optional)

1 pint strawberries, washed and sliced
a few sprinkles of sugar (optional)

Directions:
Preheat oven to 400 degrees. Spray baking sheet with non stick cooking spray and set aside. In large bowl, stir all dry ingredients together. Using a pastry cutter or fork, break up butter until coarse texture forms and there are little chunks of butter throughout. Stir in chocolate chunks and milk. Drop by the spoonful onto prepared pan. (I used a cookie scoop and made mini ones, but this should make 8 regular). Bake 8-10 minutes for mini ones and 10-14 minutes for the larger ones. Cool completely before topping with strawberries and cream.
For the cream, whip heavy cream, sugar, vanilla and cornstarch together until firm peaks form. Store in refrigerator until ready to serve.
Cut chocolate biscuits in half horizontally and fill with cream and sliced strawberries. Top with more cream and strawberries and serve! YUM.

Cinnamon Buttermilk Biscuits

12 May

For the time being, I am internetless 😦 BUT, only until the end of the week! We are just about all unpacked into our beautiful cozy new apartment. We love it, especially the location. I am half a block to the park and only 3 blocks to downtown! I love just about everything–except our road is on a hill and coming home pushing a stroller kind of sucks. Besides that, its GREAT!

Now, about these biscuits: My husband and I are carboholics. We can down this entire recipe between the two of us. I was experimenting 10ish months ago with biscuit recipes and this is what came of it! I’ve been making these ever since that experimental day. I dropped some by to my neighbor at the time who had just had a little girl. She absolutely loved them and now makes them all the time for her friends and family. Moral of the story: these are delicious and comforting. I love ’em. Just like any biscuit recipe, you’ll want to use cold butter and cold buttermilk. Also, you can roll these out and cut them into circles or do the drop method. Either way, you’ll get around 12. Make these for someone you love and they are sure to love you back!
Cinnamon Buttermilk Biscuits
yield: 12
Ingredients:
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/3 cup cold butter
1 cup buttermilk (plus 1 or 2 tablespoons)
Directions:
Mix all dry ingredients together in large bowl. Cut in cold butter until its the size of small peas. Stir in buttermilk until batter is all moist. Cut into 12 biscuits or drop onto greased baking sheet. Bake at 400 degrees for 15-20 minutes.

Cheesy Mini Puffs—aka party in your mouth!

23 Mar
First of all, I got a fun little comment/question about asparagus from a girl named Christy!
Dear Christy (and any other person who has a question about asparagus)–
Your blog post is coming! I am thinking about a few recipes to fiddle with tomorrow and then you should have your answer in Wednesday or Friday’s post! Thank you so much for asking! I’m really excited to (hopefully) give you a few culinary answers and new recipes!
Sincerly,
Lo
Ok, now, lets talk about some fabulous food, shall we?!

Move over garlic bread! There’s a new kid in town! Holy hannah, do I love my carbs…. especially when you add in lots of cheese and the occasional garlic flavor. Whip up some spaghetti or baked ziti (which is what we had tonight) and dinner is in the bag! These mini puffs are really really easy to make. I took this amazing garlic cheesy biscuit recipe which I got from my brother-in-law and adapted it to make these. (And, PS–that garlic cheesy biscuit recipe is a knock off from those Red Lobster biscuits! AND, its written below too! You are welcome my friends! I promise you will be thanking me later)


Now, I suppose you’re thinking its more work to make mini versions of something that was once bigger, but let me explain myself. Yes, it is easier to just do the drop biscuit thing and be done with it, but my favorite part of anything cheesy is the crispy cheese on the edges or on the bottom. So, this afternoon I did some simple calculations is my head:
“If I make smaller ones and add more cheese……
(I think you see where this is going)
…..there is more surface area to make more crispy cheesy heavenly goodness!!! Eureka!”
Genius, right?!
Haha…..anyways, these are awesome and delicious and perfectly sized for my tofu loving daughter. (The whole tofu thing is a new discovery/development that transpired today….we’re doing further investigating….)
Your next spaghetti/lasagna/manicotti/cannelloni/alfredo night, whip these up and see what you think! You might just give up on garlic bread altogether! No promises.
Garlic Cheesy Biscuits (Red Lobster knock-off)
yield: 8 medium sized biscuits
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt (*see recipe tips)
1/2 tablespoon garlic salt (*see recipe tips)
1/3 cup cold butter, cubed
1/2 cup grated cheddar cheese
1/2 cup milk
Directions:
Preheat oven to 400 degrees. Grease large baking sheet. In large bowl, mix all dry ingredients to combine. Cut cold butter into flour mixture until course/corse (sp?…lost my brain). Stir in grated cheese and all milk. Mix until all ingredients are moist and flour is absorbed. Drop by large spoonfuls onto prepared baking sheet. This should make around 8 good sized biscuits. Bake 12-15 minutes or until bottoms are browned and tops are starting to brown. Cool 5 minutes and remove from baking sheet. Serve warm.
For the Cheesy Mini Puffs
yield: 20 minis
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt (*see recipe tips)
1/2 tablespoon garlic salt (*see recipe tips)
1/4 cup cold butter, cubed
1 cup grated cheddar cheese
1/2 cup milk
Directions:
Preheat oven to 400 degrees. Grease mini muffin tin. In large bowl, mix all dry ingredients to combine. Cut cold butter into flour mixture until course/corse (sp?…lost my brain). Stir in grated cheese and all milk. Mix until all ingredients are moist and flour is absorbed. Using small cookie scoop, drop dough into prepared muffin tin. You should get close to 20 mini cheese puffs. Bake 8-10 minutes or until sides are browned and tops are starting to brown. Cool 5 minutes and remove from tins. Serve warm.
Recips TIPS:
-**You can use garlic powder in place of the garlic salt, however, you will want to increase the salt to 1-1 1/2 teaspoons.