Tuesday, March 30, 2010

Parmesan Chive Biscuits

Had a free evening last night, so after I made some fresh lemonade using the ones from our tree in the backyard, I decided some cheap bread making was in order.

From the New York Times Cookbook.

2 cups flour, sifted
2 1/2 tsp baking powder
1 tsp salt
1/3 cup butter
1/2 cup grated Parmesan
2 tbsp fresh chives
2/3 cup milk, approximately
extra flour for kneading
extra grated cheese (optional)
fresh ground pepper(optional)

Preheat oven to 425 degrees. Sift flour, baking powder and salt together. Add the cheese and chives, and with two knives or a pastry cutter, cut the butter into the dry mixture until it is the texture of coarse cornmeal. Stir in the milk using a fork. The batter should be soft, but not sticky.
Knead onto a floured surface, about 20 times. Roll out dough until smooth and use a biscuit cutter (or a small glass) to cut the biscuits. If you'd like an extra bit of delicious, sprinkle a little parmesan and a touch of black pepper on the top of each biscuit. Bake 12 to 15 minutes or until golden brown.

YUM! Very easy. You can add all sorts of combinations you want: nuts, other herbs, dried fruit, garlic!


Wednesday, March 24, 2010

Mexi Salad

Mexi Salad
Serves 2-3.

You will need:

1 head romaine lettuce
one or two leaves red cabbage
1/2 cup black beans, drained
1/3 cup salsa verde
2 oz queso fresco, crumbled
olive oil
1/2 tsp dried oregano (optional)
6 or 7 tortilla chips, crumbled (optional)

Chop off bottom of the head of romaine. Wash and/or clean lettuce if necessary. Begin chopping strips 1/2 to 3/4 inch wide. Dice the red cabbage and incorporate with lettuce. Crumble the queso fresco onto the bed of lettuce. Add oil and vinegar, just enough to coat. Grind fresh pepper (6 to 8 turns of the mill, depending) and sprinkle 1 tsp dried oregano. Add 1/2 black beans and 1/3 c salsa verde, and toss ingredients together. Sprinkle crumbled tortilla chips on top.

Serve with Chicken Enchiladas, Tortilla Soup, or your favorite main course.

Ay yi yi!