Saturday, July 10, 2010

Friday Night Dinner for Two

Well last night was a lovely night for dinner on the deck.  My second day of working from home and I am enjoying it!  Grilled chicken, sauteed vegetables, and biscuits.  I cut up an organic chicken, they are small, and put some of Penzey's BBQ 3000 spice on it.  I'm using up the last of my frozen vegetables from last year, so I sauteed up some onion, green beans, and corn and threw in a large handful of fresh garden parsley at the end.  As a side note, I am very proud of how well I did preserving a whole freezer worth of fruits and vegetables and using it.  I only have a couple small bags of corn and green beans left and about 3 whole frozen tomatoes.

The final addition to round out the meal was a multigrain biscuit that we really enjoy.  It's a pre-made mix that I make and keep in the fridge and then I pull out just enough to make 4 small biscuits some nights.  To last nights biscuits I added chopped parsley and purple basil from the garden.

Homemade Multigrain Biscuit Mix
The New whole grains Cookbook by Robin Asbell (I love this little book!)

Note: This mix is really versatile, I substitute whatever flours I have and have used full whole wheat and oat for the second cup of flour.  I'm only used wheat germ so far, but will try the rolled quinoa for the added protein it will add, next time I get to a city with a store that would have rolled quinoa!

Biscuit Mix
1 cup whole wheat pastry flour
1 cup kamut or spelt flour
1 cup cornmeal
1/2 cup old fashioned rolled oats, rolled rye, or rolled barley
1/2 cup rolled quinoa or wheat germ
1/2 cup nonfat powdered milk
2 T. baking powder
1/4 cup sugar or other sweetener
2 t. salt
1/2 cup cold butter or margarine

In a large bowl, mix the flours, cornmeal, rolled grains, milk powder, baking powder, sugar, and salt.  When well combined, use a grater to shred the cold butter or margarine into the bowl, tossing with the flour to coat.  Squeeze the mixture into handfuls to break up the butter or margarine into small pieces.  Store in zipper-top bags in the refrigerator or freezer.  If frozen, measure what you want to use and let it come to room temperature for an hour before proceeding.

For 4 Biscuits
1 cup biscuit mix
1/4 cup water
1 T. milk (optional)

Preheat the oven to 450 degrees.  Measure 1 cup of the mix into a bowl.  Quickly stir in 1/4 cup water or enough just to moisten; don't overstir.  Flatten the dough into the bottom of the bowl and cut it into 4 wedges.  Transfer the biscuits to an ungreased baking pan (I like to use a pizza stone).  Brush the tops with milk (if desired), and bake for 10 minutes.  Serve hot.  They will be a little crumbly, but good. 

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