Everyone has their comfort foods. My list is extensive, and what I want can change depending on my mood. Sometimes, I want mashed potatoes, corn, and cranberry sauce (a combination reminiscent of holidays). Other times, I crave Tex-Mex or Southwestern-not Mexican exactly, but that new trend of mission style burritos like they serve at Chipotle--except I want Rolling Stone or Neo Burrito (the local versions!)
But for those of you who crave biscuits, here is a recipe I definitely recommend.
Cheesy Herb Biscuits (makes 13)
Ingredients:
2 1/2 c. Bisquick
1 c. buttermilk or sour milk
1 tsp. garlic powder
1 tsp. tarragon
1/2 tsp. parsley
1/4 c. shredded cheese blend
Directions:
1. Mix all ingredients together in a bowl.
2. Turn onto floured surface.
3. Knead 10-20 times.
4. Roll out with pin.
5. Use biscuit cutter to form biscuits.
6. Bake at 450 for 8-10 minutes.
Enjoy!
Monday, March 26, 2012
Monday, March 19, 2012
Mix it up! (Pearled Barley Pilaf for 2)
So, how many of you eat the same things over and over and over again. You love the flavors, or it's Thursday and you're running late and hungry, so you just make what you always make. Sometimes it's pasta, sometimes Mexican, but always, you repeat the same meals over and over. And you think: I just want something different!
I ran into this a few weeks ago. And so I made meal plans. I have 8 weeks of meals that can rotate through without repeating! I never realized this. So why do I always make the same things? And then I realized the same thing about side dishes, especially the starches (rice, potatoes, couscous, pasta-wait, couscous is pasta!) and so I thought I would do something different tonight. Good bye boring, hello barley!?
Below is a recipe for barley pilaf (kind of like rice pilaf, only with barley). The recipe is easily doubled or tripled, and the leftovers can be frozen for up to 1 month. Just reheat with a little water in the microwave!
Pearled Barley Pilaf (for 2)
1/2 c. chopped onion, any variety
1/2 c. medium pearled barley (though you could sub light or dark if you want)
2 tbsp extra virgin olive oil
2 2/3 c. chicken broth or water or mix (you may need more or less depending on altitude)
1 tbsp dried cilantro or parsley
1 tsp dried marjoram
salt and pepper to taste
In a 3-quart pot, add olive oil and onion. Put on medium heat until onion is soft, but not brown. Add barley. Coat with oil and allow to brown, just a little. Add the chicken broth, and salt and pepper if desired. Increase heat to high. Bring to boil. Reduce heat to medium again, and cover. Simmer barley for 45-50 minutes until liquid is almost absorbed. Add herbs, and more salt and pepper if desired. Turn off burner. Allow to sit 10-15 minutes. Fluff with fork before serving.
*Note: while the prep for barley is similar to rice, there is a longer cooking time and it requires more liquid.
**Barley tastes nuttier and sweeter than rice. It can be a little chewy. However, it is readily available in most grocery stores (I was surprised, but I found it in Wal-Mart today-usually I avoid Wal-Mart, but I had a gift card).
Enjoy!
P.S.
I avoid Wal-Mart because I feel it is important to support local stores. My local grocery is a regional chain. I especially try to follow the guidelines of the 3/50 project. You can find more out about that here.
I ran into this a few weeks ago. And so I made meal plans. I have 8 weeks of meals that can rotate through without repeating! I never realized this. So why do I always make the same things? And then I realized the same thing about side dishes, especially the starches (rice, potatoes, couscous, pasta-wait, couscous is pasta!) and so I thought I would do something different tonight. Good bye boring, hello barley!?
Below is a recipe for barley pilaf (kind of like rice pilaf, only with barley). The recipe is easily doubled or tripled, and the leftovers can be frozen for up to 1 month. Just reheat with a little water in the microwave!
Pearled Barley Pilaf (for 2)
1/2 c. chopped onion, any variety
1/2 c. medium pearled barley (though you could sub light or dark if you want)
2 tbsp extra virgin olive oil
2 2/3 c. chicken broth or water or mix (you may need more or less depending on altitude)
1 tbsp dried cilantro or parsley
1 tsp dried marjoram
salt and pepper to taste
In a 3-quart pot, add olive oil and onion. Put on medium heat until onion is soft, but not brown. Add barley. Coat with oil and allow to brown, just a little. Add the chicken broth, and salt and pepper if desired. Increase heat to high. Bring to boil. Reduce heat to medium again, and cover. Simmer barley for 45-50 minutes until liquid is almost absorbed. Add herbs, and more salt and pepper if desired. Turn off burner. Allow to sit 10-15 minutes. Fluff with fork before serving.
*Note: while the prep for barley is similar to rice, there is a longer cooking time and it requires more liquid.
**Barley tastes nuttier and sweeter than rice. It can be a little chewy. However, it is readily available in most grocery stores (I was surprised, but I found it in Wal-Mart today-usually I avoid Wal-Mart, but I had a gift card).
Enjoy!
P.S.
I avoid Wal-Mart because I feel it is important to support local stores. My local grocery is a regional chain. I especially try to follow the guidelines of the 3/50 project. You can find more out about that here.
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