Biscuits and Gravy-Breakfast for Dinner

Comfort food, we all love it and we all have a specific dish that speaks to our need for comfort, biscuits and gravy is mine.  Almost every Sunday morning growing up I would be coaxed out of bed by the smell of bacon and sausage cooking.  Smelling it I would know my mom was cooking up my favorite dish.  We would go to a restaurant to eat and I would try to eat their version but it was never as good as mom's home cooking.  When I decided to cut out most dairy and most gluten from my diet I thought I would have to give up my favorite comfort food, the thought made me very sad and very much in need of comfort, so I sought out a way to keep the dish in my diet.  It took a few attempts at it but I finally created biscuits and gravy like mom's but GF/DF.  Before I decided to research this recipe I had NEVER made gravy.  The gravy part was always my mom's job.  She makes amazing gravy and really why mess with success?  The idea of cooking up some gravy completely intimidated me, I was sure my version would be clumpy and flavorless, turns out gravy is way easier to make then I ever realized. 

For the biscuits you will need:
1 cup Bob's Red Mill all-purpose GF flour (if you are not GF you can use regular flour)
2 tsp. baking powder
2 T DF butter (I use earth balance, if you're not DF margarine works)
1/4 tsp. salt
3/8 c. rice milk (not DF?  use regular milk)
1 tsp. xanthan gum (leave this out if you used traditional flour)

For the gravy you will need:
the grease from cooking your bacon and/or sausage
rice flour (regular flour if you prefer)
rice milk (regular milk if you prefer)
pepper
if you like you can cook up some sausage to mix in as well

The amount of flour and milk depends on how much gravy you want to end up with.  I've never measured I've just dumped in the skillet til I got the amount and consistency that I wanted.  Pre-heat oven to 425 degrees.  For the biscuits mix all your dry ingredients then cut in the butter or margarine.  When done with that create a "hole" in the center, pour your milk in and mix dry ingredients in slowly.  I don't roll my dough out to cut the biscuits, I just grab a handful and make it a "biscuit shape."  This recipe will make about 4 biscuits.  Put on baking sheet and bake for about 15 minutes.  While my biscuits are cooking I usually start cooking a few pieces of bacon, some sausage, eggs, potatoes, whatever sounds good to go with my breakfast.  When you are done cooking your bacon and sausage remove from skillet leaving the grease behind.  Keep your pan on medium heat and add a heaping tablespoon of flour to the grease.  Mix with a whisk to prevent clumping.  Add your milk and allow mixture to simmer, whisking constantly.  If your mixture gets too thick add a little milk, if it's too thin whisk in some extra flour.  Rice flour doesn't seem to clump as much as regular flour.  When you have the right consistency pepper to taste and fold in crumbled sausage if you like. Now you can enjoy!

I personally put gravy on every part of my breakfast, eggs included, I mean really can you ever have too much gravy?  I remember when I was a kid my parents would break my biscuit up into bite size pieces and then pour the gravy on, now as an adult I feel like that's the only way to eat biscuits and gravy so I usually do the same thing.  Now I know this is a breakfast dish, but it's quick and easy and therefore I end up making it for dinner regularly.  Feel free to do the same!
Megan S

Spaghetti

Honestly, my mother was never much of a cook.  I don't think because she lacked the skill but because she never really cared.  I mean, we kids would eat pretty much anything if she made it sound like something we wanted.  Butter noodles were a particular favorite.  Which is simply egg noodles, butter, and dried parsley.  Now that I'm an adult (mostly) and do a lot of cooking for myself I've adopted my own style.  However, every now and then, mom's cooking just sounds dank.  Like her spaghetti.  I'm gonna go ahead and disclaim this with the fact that my mother is absolutely OBSESSED with Alpine Touch.  I mean, her first job was putting labels on the jars.  It's in her blood or something.  It always ends up on her meat, hash browns, salads, you name it.  Normally, I think it's freaking nasty.  Except in this...

You will need:

1/2 lbs hamburger or 1/2 brick of tofu
1 can tomato sauce
2 tbsp Alpine Touch (nothing else will do)
2 tbsp italian seasoning
1/2 tsp cinnamon
1 tsp minced onions
1 tbsp minced or powdered garlic
whole wheat pasta (I like angel hair)
cheese to your liking

Start by browning your hamburger or crumbling your tofu.  If you choose the hamburger route toss in the minced onions with it while it browns.  Once meat is cooked add the can of tomato sauce.  If you're doing tofu (like I did!) just start with the crumbled tofu and tomato sauce in a high walled skillet.   Now add all your spices.  Simmer over medium heat.

While this cooks and the flavors meld you'll want to cook your pasta according to the package directions.  Once everything is cooked and ready to go put your pasta in your bowl or plate and spoon the sauce on top.  Sometimes I'll get bold and throw in things like carrots and broccoli or rosemary.  I just gave you the basic version and you can go from there.  This also works well for making a meat sauce to put in lasagna.  Yum!

Pair with a nice red wine and enjoy!

Cheers!  Megan J

Colcannon Potatoes

 

OK, confession time, I may not be completely sober while writing this post...mostly sober, but not completely.  It has something to do with the process of making green wine.  As in there wasn't enough wine in my glass to make green wine, so I chugged it, poured myself a new glass and added food coloring.  Unfortunately my food coloring was the gel kind, it looked like a disgusting worm in my wine glass, eeew!  So I tried stirring it with a spoon, didn't really help much, maybe a little...then out came the whisk.  The whisk really didn't work, whisks really don't fit well in wine glasses.  This is what happens when you chug wine and attempt to make green wine, basically you look like an idiot, Megan J can attest to this.  Now I'm drinking my green wine and I don't know if it's because of the food coloring or my habit of buying REALLY cheap wine but the wine does not taste good.  Anyway, for this recipe

You will need:

 Potatoes

Cabbage (shredded)

milk

butter

salt

pepper

bacon bits

So I didn't give exact measurements because I think it's up to you.  One thing to remember, keep the potato to cabbage ratio at 2 to 1.  Maybe you have a St. Pat's party to go to and need an Irish recipe, in that case make LOTS.  Maybe you're like me and just need to make enough for one  (I used 3-4 yellow fleshed potatoes and mashed the cabbage in till I was happy, that's how drunk cooking works).  Once you determine how much food you need put the cabbage in water, bring to a boil then turn down heat and simmer for about 10 minutes or until cabbage is soft.  While cabbage is cooking peel and quarter your potatoes.  When cabbage is done use the remaining water to boil your potatoes.  If you need to you can add more water to immerse your potatoes.  Once potatoes are done mash them together with the cabbage, add milk to make potatoes creamy.  I used rice milk but before going dairy free I found that evaporated milk made the best mashed potatoes.  I usually just add milk as I mash until I get the correct consistency.  Add milk, salt and pepper to taste.  Top w/a pad of butter, salt and bacon bits (bacon makes everything better).  Take the dish to your party or sit down at home and ENJOY.  I was a little worried that this recipe would blow, I mean cabbage can not be good right?  Turns out it was good and any potato lover will appreciate it!

One last word of advice:  STICK TO GREEN BEER!

Megan S.

Cheeeeese!

Good golly.  Who doesn't love cheese?  I swear it just may be the most perfect food.  It comes in endless varieties, textures, flavors, and even colors!  The only bother is the whole casein debate.  Don't believe me?  Google it.  So, just the other day I was sitting at home, listening to crazy bluegrass and thinking about the blog when I came to a realization.  We haven't even touched on sandwiches yet!  How could we possibly have skipped one of the most perfect food groups known to man?  Hullo!  Oooey, gooey, crunchy, satisfying, sandwiches.  I decided then and there that this just will not do.  So, I came up with a grown up grilled cheese which can easily be modified for all you meat eaters out there.

Here's what you'll want:

2 slices bread (I like fat whole grain stuff like Ezekiel)
2 slices smoked gouda cheese
1/8th cup of feta
1/2 of a pear, thinly sliced
2 tbsp mustard, preferably something hearty like stone ground
1 tbsp butter
1/4 onion, sliced
1 tbsp balsamic vinaigrette
1 tsp brown sugar
5 slices turkey (optional)
2 slices bacon (optional)

First of all, if you're doing the meat on your sammich you'll want to cook the bacon.  You can go traditional and saute it in a skillet or take Sam's suggestion and bake it.  Also, it's time to caramelize your onions.  Take the slices and just a touch of butter and saute them until they become translucent (3 mins) in any size skillet you want.  Now add your brown sugar and balsamic.  Cook until the mixture absorbs into the onions and set aside.  While that's doing it's thing it's time to assemble the rest.  Take your bread and smear butter on one side of each piece.  Set one slice of bread butter side down in a skillet.  Then start piling things on!  I started with one slice of gouda, then added my pear, sprinkled the feta, then the onions, then another slice of gouda, and finally the last piece of bread.  Now it's time to heat it up!  Cook until both sides are a lovely brown and cheese is melty and delicious.

Now, I chose to throw together a nice little garden salad with mine but this would also be delicious with tomato soup or something.  Or wine :)  Whatever you'd like!

Cheers!
Megan J

Lemon Pepper Chicken

 

So, as you may have guessed from the title of this blog-I am a spinster.  I choose to embrace this term as a positive one, instead of letting it conjure up negative images from the 1950's.  Truthfully, most days spinsterhood is good, spinsterhood is fun and if I had married one of the losers I've dated in the past, that would not be good, or fun.  Fortunately I dodged those bullets and have stayed (mostly) happily single.  This is not to say that I plan on staying that way forever.  I am not opposed to the so-called "happily ever after," I just haven't found the guy yet.  This search for Mr. Right has left me wondering, if the way to a man's heart is through his stomach, then where the hell is he?  I mean, I co-write a cooking blog!  I'm gonna go ahead and tell myself it has something to do with my penchant for chicken over steak (and nothing to do with the fact that I'm kinda crazy).  With that being said I present to you my latest chicken dish.

You will need:

1 chicken breast

1-2 garlic cloves minced

1-2 tsp lemon pepper seasoning

1 T olive oil

Juice from half a lemon

1/2 tsp oregano

1/2 tsp rosemary

some salt and pepper

Combine all the ingredients except your chicken.  Once combined add the chicken to the marinade and coat on both sides.  Put in the fridge for 2 hours or so.  I got mine ready ran errands and when I got home it was ready to cook.  Once the chicken has marinaded for a bit bake it or cook it on the stove, it's up to you.  If you want to bake it set your oven at 375 degrees and bake for approximately 25 minutes or until cooked through with juices running clear.  If you cook it on the stove use medium heat for about 4 minutes on each side till cooked through.  I baked some potatoes along with my chicken and steamed some broccoli.  If you're fancy use the other half of your lemon for garnish.  I used the juice from the remainder on my broccoli w/some salt and pepper, tasty.  Hope you enjoy!

Megan S.