Month: October 2020

butter & cheese biscuits

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butter added 4

times and cheese added 2 times

and some sugar too

source, 12 servings

3 c flour, 3 T sugar, 1 T powder, 1 t kosher salt, 1 stick cold butter, 1 stick melted butter, 2 c shredded cheese, 1 c buttermilk, 1 egg

chop cold butter into dry ingredients; add egg, buttermilk, all but 1/2 c cheese to form very shaggy dough; make 12 loose balls on silpat, drizzle with 1/3 of melted butter, sprinkle rest of cheese; 375 F, 15 minutes, drizzle with 1/3 melted butter, bake 15-20 minutes until golden; drizzle with rest of melted butter

chili & pickled onions

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black capped chickadees

are the bravest birds on the

autumn bird feeder

source, 4 servings

1 sliced onion + 1 T sugar + 1 T kosher salt + juice of 1 lime; 2 cans beans, drained; 1 can diced tomatoes & liquid, 2 T minced garlic, 1 T chili powder, 1 T oregano, 1 t kosher salt, olive oil, 1 onion, sliced

heat oil, sliced onion, spices, cook 5 minutes; add garlic, cook 1 minute; add beans, tomatoes, simmer 20 minutes; top with pickled onion

lemon ricotta pasta

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reserve 2 cups of

pasta cooking water, though

all might not be used

source, 6 servings

1 lb pasta, cooked in salted water; 1 c ricotta, 1 c grated parm, zest & juice of 2 lemons, kosher salt & pepper, red pepper flakes, basil

heat ricotta, parm, zest & juice, salt, pepper; add pasta water, starting with 1 c; stir; add pasta; top with more parm, red pepper flakes, basil, black pepper

crispy & soft sweet potatoes

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the first late sunlight

pricks on the yellow leaves still

on their high branches

source, 3 servings

3 sweet potatoes, sliced in thin vertical rounds, leaving bottoms uncut; 1 stick earth balance vegan butter, melted; 2 t minced garlic, kosher salt, herbs, olive oil

heat oiled cast-iron pan to 425 F, add potatoes, drizzle with olive oil, sprinkle with kosher salt, bake 30 minutes; combine butter, garlic, salt; drizzle half of garlic butter over potatoes; bake 10 minutes, broil; remove from oven, drizzle with rest of garlic butter, top with herbs

cranberry cake

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a pastry cutter

followed by a masher will

chop the berries small

12 oz cranberries, mostly chopped/mashed; 1 stick earth balance vegan butter, soft; 2/3 c brown sugar, 1/2 c unsweetened full-fat cashew milk, 1/2 c maple syrup, 1/4 c molasses, 1.5 c white whole wheat flour, 1 t ginger, 1 t cinnamon, 1/2 t powder, 1 t kosher salt, 1/4 t soda, 2 namaste egg replacer eggs

mix all but berries, pour into buttered cast-iron pan, swirl in berries, 350 F, 35-50 minutes or until knife comes out mostly clean

pop tarts

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fill the bird feeder

once all summer, and every

other day in fall

source, 6 servings, 385 calories

dough: 2 c white whole wheat flour, 1 t kosher salt, 2/3 c coconut oil, up to 1/2 c cold water; filling: 1 c frozen berries + 1 T chia seeds, microwaved until warm; 2 packets stevia

knead dough, adding water as needed; roll out between wax paper, cut into 6 rectangles, drop filling, fold, seal with fork, poke holes, sprinkle with stevia, bake on silpat on rimmed baking sheet, 375 F, 25 minutes