Biscuits and Buffalo Smashed Chickpeas

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! He studied 288 websites' scone/biscuit recipes and the bakers' comments, then made 16 batches to perfect his recipe all  with the goal of "[us being] able to make a good if not great scone (biscuit)."

I don't really need words to tell you he achieved his goal - just look at my biscuits. They were golden, fluffy, and tender. I followed his basic recipe and tips to achieve success that had my Dad on cloud nine on the first try. The directions below tell you what I did for that first batch but I highly recommend checking out the full details of the challenge (and trying it right away). The next batch, also below, involved blue cheese, dill and a bit of whole wheat flour with the white.

I chose those flavors as I wanted to make a variation on Buffalo Chicken Wings with the biscuit toning down the spiciness of the Buffalo-style Smashed Chickpeas. The biscuit tasted pretty good, in spite of being precariously close to burnt, but I'm not giving proportions as it wasn't quite right. The filling, however, was awesomely tangy and addictive so the recipe for that is below. I expect to eat it for lunch often move forward with or without perfected Blue Cheese and Dill biscuits.

I also look forward to making more biscuits in the future...and my Dad looks forward to eating them.

Basic Biscuits (as made in the aforementioned first batch)
Servings: Eight 2-inch scones or five 3-inch scones

1 cup Self Rising Flour (Spoon into your measuring cup and level. Do not pack it.)
1/2 teaspoon Baking Powder
2 tablespoons Frozen, Grated Butter
1/4 cup Skim Milk
1/4 cup Heavy Cream (I didn't have whole milk, but I'm sure that would work instead of this 50/50 mix.)

1. Preheat oven to 475°F.
2. Triple sift the dry ingredients into a large bowl.
3. Rub the frozen grated butter into the dry ingredients until it resembles coarse sand.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).
5. Turn the dough out onto a lightly floured surface, then lightly flour the top of the dough. Knead very gently 4 or 5 times (do not press too firmly) the dough until it is smooth.
6. Pat the dough into a 6 inch by 4 inch rectangle by about 1/2 inch thick. Wrap it in plastic and refrigerate it for ~10 minutes. Then using a well-floured 2-inch biscuit cutter, stamp out without twisting six rounds, gently reform the scraps into another ~1/2 inch layer and cut two more scones.
7. Place the rounds spaced widely apart on a baking sheet. (At this point you can chill them in the fridge for several hours if you aren't ready to bake yet.)
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.


Buffalo Smashed Chickpeas
Servings: 3-4 ... it really depends on how much you eat ... I ate a lot. :x

Inspired by Buffalo Chickpea Lettuce Wraps by Jenn at Jenn's Lifestyle and Menu Blog featured at Kath Eats here and created with reference to Chef Dennis, Food & Wine, Gourmet via Epicurious, and Food.com's Buffalo Chicken wing recipes.

My family doesn't brave the heat too well, so this recipe caters more to the tangy, vinegar flavor of Buffalo Chicken wings and doesn't really need blue cheese to tone down its spice. Feel free to alter the spices to suit your taste. I may give into my urge to add some Sriracha next time.

1 14.5 ounce can Chickpeas, drained and rinsed
1/2 tablespoon Olive Oil
3 cloves Garlic, minced (~1 heaping teaspoon)
1 1/2 tablespoons Apple Cider Vinegar
2 tablespoons Red Pepper Hot Sauce
2 tablespoons Tomato Paste
large pinch Cayenne Pepper
3/4 cup diced Celery

1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook stirring occasionally until it begins to turn golden brown.
2. Add chickpeas and stir.
3. Add vinegar, hot sauce, tomato paste and cayenne. Stir until combined. Using the back of the spatula or spoon to press down the chickpeas to smash some of them.
4. Remove from heat. Stir in the diced celery.

Lazy Mexican-Inspired Salad

Simple September continues with this Lazy Mexican-Inspired Salad. I was going to tell you this was my go to dinner, but then I entered its information into Self's Nutrition Data website and discovered it is probably a bit light for dinner. :/ So I suggest that you think of it as a side salad. I know I will from here on out.

That said my finding it satisfying as dinner or lunch for several years now is proof of how filling and nutrient dense it is. Self quantified that fact too. Its only downfall, according to the nutrition facts, is high sodium. This isn't a big surprise since it involves prepared foods. If you want to reduce the sodium, you can make your own dressing, perhaps a cumin-lime vinaigrette like the one I used here, and/or prepare black beans from dried beans instead of using canned. Personally sodium is not a concern when I'm eating this. My concern is eating something good and satisfying, then getting the heck out of the kitchen.

If I had more time I would have a cooking adventure instead of this salad to post, but organic chemistry and some other things are ruling my life. Given how much I've been eating this thank goodness I like it! To mix things up a bit I add tomatoes, corn and/or cilantro, but the basics are below.

Lazy Mexican-Inspired Salad

1 cup Black Beans (I used rinsed and drained a 14 ounce can, which will make roughly three portions.)
2 Tablespoons of Shredded Reduced Fat Cheddar Cheese
2 Cups Mixed Baby Greens
1 Green Bell Pepper, diced
1 Tablespoon Reduced Fat Ranch Dressing.

1. Open, rinse and drain one 14 ounce can of black beans.
2. Remove stem and seeds from green pepper, then chop it roughly or neatly your call.
3. Measure two cups of salad into a bowl, then measure out 1/2 cup of black beans and place them on top.
4. Add 2 tablespoons of the reduced fat cheese to the bowl and the chopped pepper.
5. Top with 1 tablespoon of ranch dressing.

P.S. My friend Katie thought I should let y'all know this isn't a racial slur. I am lazy...not Mexicans... I didn't even realize there was a racial slur. In fact I probably would say Mexicans were hard workers based on other stereotypes of their life - being illegal immigrants in the US.

Broiled Tomatoes with Cheese

My brother, Christopher, came home for Labor Day, which always means a feast. This time was no exception; we enjoyed spinach, blueberries and strawberries tossed with raspberry vinaigrette, Keenbell Farms' spicy cheese brats, slightly over caramelized onions and peppers in gravy, mashed potatoes and Broiled Tomatoes with Cheese for lunch. It was a filling meal that was quick to put together and quick to clean up... So far so good on trying to keep things simple in September.

Whenever he comes home I start thinking of what we enjoyed eating as a kids and this time I remembered Mom serving broiled tomatoes with parmesan cheese. According to my memory they were warm, juicy, savory and comforting. All of those descriptors sounded good to me and I saw Mom's tomatos in the garden looking ripe, so I proposed we have them. She was thrilled, partly because it was such an easy request I'm sure.

Below is her rough recipe, which she emphasized can be adjusted to taste. It, or something like it, came from a cooking for two cookbook back when us kids didn't exist. While the source has been forgotten, then concept was clearly memorable as she made this without any references. 

If you like tomatoes, pizza and/or tomato sauce you will like this one. Its simple ingredients and short broiling time let the tomato's bright flavor shine. Next time I might sprinkle some oregano or basil on top to see how much I can make it taste like pizza sans crust. 

Broiled Tomatoes with Cheese
Serves 2

1 Tomato
Garlic Salt
Bread Crumbs
Parmesan Cheese (The grated sprinkles are fine. We used those when I was young!)

1. Turn on the broiler. Cut the tomato in half, do not core it, and place it juicy side up on the baking sheet.
2. Sprinkle the tomato with garlic salt, then the bread crumbs and finally the parmesan cheese.
3. Broil until the cheese gets slightly brown!

 

Poblano Pepper Poppers with Spinach-Artichoke Dip

A few weeks ago I bookmarked Kelly at Eat Make Read's Grown-Up Jalepeño Poppers. Her version made the treats I remembered slightly healthier by removing the breading while keeping the creamy, warm cheese that tones down the Jalepeno's spice so well. She also added goat cheese for a more unique flavor.

Since I had poblanos in abundance from Red Dog Farm, and to be honest can't handle jalepeño level spice, I decided to substitute them. The poblano's spice is more subtle - it grows on you rather than punching you. Then I started thinking about how to add another vegetable to the mix (because I like thinking I'm being healthy) when it dawned on me - Spinach-Artichoke Dip. The filling would remain creamy and cheesy while gaining some nutrients.

The first time I made the dip I used goat cheese in place of the parmesan, but it overpowered the popper making it all goat and spice. It turns out cream cheese and parmesan really is the way to go for spinach artichoke dip, though in the end I did add water chestnuts for an unexpected crunch.These poppers go down easy and are easy to whip up too. If you are pressed for time, you could make things even easier by filling them with pre-made Spinach Artichoke Dip. I promise not to tell.

Poblano Pepper Poppers with Spinach-Artichoke Dip
Yield: 22 poppers

11 small Poblano Peppers
1 teaspoon Olive Oil
2 Garlic Cloves, minced (approximately 1 tablespoon)
1 small Onion, diced (approximately 2/3 cup)
4 cups Fresh Spinach, pack it into the cup as you measure since it shrinks when cooked
3/4 cup Quartered Artichoke Hearts (canned and drained)
1/4 cup chopped Water Chestnuts
4 ounces Cream Cheese
1/4 cup Parmesan Cheese
1 teaspoon Salt

1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with foil. Halve the poblano peppers, removing seeds if desired, and place them on the sheet one to two inches apart.
2. Heat the teaspoon of olive oil in a nonstick pan on the stove over medium heat. Once it sizzles when water is flicked at it, add the onions and garlic. Set a timer for three minutes and stir periodically.
3. Rinse spinach. When the timer goes off, add the slightly damp spinach to the garlic and onion mixture. Cook until the spinach wilts and the onions are translucent. Remove the mixture from heat to cool.
4. Combine the cream cheese, parmesan cheese, salt, water chestnuts and artichoke hearts in a bowl. Use kitchen scissors to further break up the artichoke hearts, then stir to combine.
5. Pour the spinach mixture on top of the cheese mixture. Use kitchen scissors to roughly chop the spinach to break it up. Stir to combine.
6. Scoop the spinach-artichoke dip into the waiting poblano peppers so that it peeks up over the edges. I used a half tablespoon scoop for this and it worked great.
7. Place the baking sheet in the oven and bake for 30 minutes until peppers begin to brown around the edges and the cheese is bubbly.

Created with reference to:
Spinach Artichoke Dip at Serious Eats
Grown-Up Jalepeño Poppers at Eat Make Read
Spinach Artichoke Dip (Vegan) at Oh She Glows
Ellie Krieger’s Spinach Artichoke Dip at Food Network

Roasted Asparagus with Lemon Feta Pasta

Inspired by the delicious roasted asparagus earlier this month and this Smitten Kitchen recipe for Asparagus, Goat Cheese and Lemon Pasta I bookmarked ages ago and didn't bother rereading, I put together a colorful, spring pasta dish with Roasted Asparagus, Lemon and Feta.

Roasting the asparagus takes time but it does such a great job sharpening its natural sweetness that I think it is worth the effort. The asparagus provides an excellent counterpoint to the lemon and feta's tanginess - right when they seemed almost too much its sweetness kicked in. I found the balance of flavors very satisfying, even though I forgot to add the shrimp I meant to toss in for some protein.

This dish was sunny, bright and made me smile with each bite. If you're in a hurry, you can definitely blanch the asparagus by cooking it with the pasta for the last few minutes of its cooking time instead of roasting it. The result will likely be pretty similar.

Roasted Asparagus with Lemon Feta Pasta
(3-4 Servings)

1/2 Pound Pasta (I used whole wheat penne)
1 Pound Asparagus
1 Tbsp Olive Oil
Salt and Pepper
1 Medium Lemon, zested and juiced (if you want less tang, use less juice)
1/4 to 1/2 C. Crumbled Feta


1. Put on a pot of water, bringing it to a boil. Preheat the oven to 425 degrees. Line a baking sheet or two with foil (for easy clean-up).
2. Wash asparagus, snap it off where it breaks naturally to remove woody ends, then cut into thirds. Toss with 1 tablespoon olive oil, salt and pepper. Place on sheets and roast in oven for 12-15 minutes.
3. Once the water comes to a boil cook pasta according to the package's directions. When it is finished reserve 1/4 to 1/3 cup of the pasta water, then drain the pasta.
4. While the pasta and asparagus cook, zest the lemon and juice it into a large bowl. Add the crumbled feta. 
5. Remove asparagus from oven to cool slightly.
6. Add pasta water and pasta to the bowl containing the lemon/feta mixture. Add asparagus. Toss to combine and enjoy. The pasta water, lemon juice and feta will make a light "sauce."

Ricotta Zucchini Cheesecake

Sunday one of my friends had a birthday party for her Yorkie, Dixie, who was turning one. The hostess flattered me into cooking, in spite of some serious reluctance on my part. The best part was she had only tasted my cookies before so the flattery was without any knowledge of results. Ha ha. Her request was something savory, not a bread. I found this challenging as the easiest dishes to take on public transportation are sweet and/or bread. Plus! I'm more comfortable with sweets.

Intensive online research turned up this recipe for Ricotta Zucchini Cheesecake. I found my lack of a spring form pan a little disconcerting, but everything turned out okay even with my substitution of oregano for dill and use of an 8 x 8 cake pan. It didn't look quite as pretty as it could have, but the flavor was good and the cheesecake very filling. For me the goat cheese on top's rich, tangy flavor made the dish. It also added a contrast in texture to an otherwise slightly soft yet grainy (?) dish. One heads up: it took forever to make, even with the lovely mini-food processor my brother gave me for Christmas (that machine is a miracle worker).

I'll probably try this again in the summer. It's been a great leftover breakfast in the morning most of the week. Should you happen to take this back home via bus with saran wrap on top, start reading a magazine with it under your purse and stand up in a rush dumping it off your lap upside down (saran wrap intact), I'm pleased to report it will hold up.