Tuesday, May 28, 2013

cheesy garlic biscuits

I made jambalaya the other day and wanted something yummy to go with it.  I already planned to serve it with green beans (somehow that is a logical side dish to me, not sure why), but I wanted something more.  I saw a picture of jambalaya served with what looked like a cheesy biscuit and knew that's what I wanted to make.  I googled a recipe for cheesy biscuits and ended up combining several that looked promising to create my own.  Here's what I came up with.

RECIPE: Cheesy Garlic Biscuits

Yield: 12 large biscuits
Calories: 227

2 1/2 c. flour
3/4 tsp salt
5 tsp baking powder
1/2 tsp cream of tartar
1 1/2 tsp garlic powder*
3/4 c butter
1 c milk
1 c shredded cheddar cheese
(opt) dash of dill

Mix the dry ingredients (flour down to garlic powder) in a medium bowl.  Cut in butter.  Add milk, adjusting if necessary (if it's too wet, add more flour- just a tbsp or so at a time).  Stir in the cheddar cheese (and dill, if you want it).  Drop onto a baking stone/sheet in 12 large mounds.  Bake at 400F for 18-20 minutes.

*Would also be good with actual minced garlic in it.  Mmm.

Wednesday, May 22, 2013

vegan chili

I needed to bring a meal to my friend who just had surgery, and it needed to be vegan. It was crazy-hard to come up with something doable and delicious (who knew I ate so much meat and dairy?), but I finally settled on this. It turned out well, I think. I served it with baked potatoes. Turns out cornbread has both eggs and milk. Sheesh!

RECIPE: Vegan Chili

Serves: 8
Calories: 203

2 15-oz cans Fat-Free Vegetarian Chili
1 can petite diced tomatoes (undrained)
1 can red beans (undrained)
1 can black beans (undrained)
Celery stalk, finely diced
Garlic powder 
Minced onions
Chili powder (easy unless you want heat)
Dried oregano
^^ (spices to taste)

Dump it all in a med-lg pot and stir well. Bring to a boil. Reduce to a simmer. Let simmer for 20+ minutes. Serve warm.

Yummy when paired with corn bread, salad, and/or baked potatoes! Also, if you want to scrap the vegan aspect of it, it'd be pretty delicious (and better looking) topped with cheese/sour cream! 

Wednesday, May 15, 2013


What happens if you aren't patient enough to let it set
up before dishing... less pretty but soooo good!

This recipe is courtesy of my amazing friend (and next-door neighbor) Shaughnessy. She is seriously the best! A few days ago, I wasn't feeling great and was stumped as to what to make for dinner. And SHE BROUGHT OVER HERS!!! It was ridiculously generous and unnecessary, but it also looked and smelled sooo good. So I gobbled it up with a thank you. :) I haven't stopped thinking about it since, so I figured I'd make some myself. This is her recipe, how I used it.

** This makes TWO full 8x8 pans of lasagna. One was paaalllenty for our family. We baked one and froze the other.  Just put cling-wrap on top (do all steps except baking), followed by the dish's lid, then place it in the freezer. Two dinners in one! Score! :)

RECIPE: Lasagna

Yield: 2 8x8 pans, 9 BIG servings each
Calories: 336 ea

1 box lasagna noodles
2 (24oz) cans/jars spaghetti sauce {Hunts Garden Veggies is best}
1 (48oz) tub cottage cheese
1 (32oz) bag shredded mozzarella cheese

Bring a large pot of water to boil. Cook lasagna noodles according to package directions. 

Preheat oven to 375F.

Layer (in each 8x8 baking dish) a bit of sauce first, then noodles (3 is about right...use a pizza cutter to trim the noodles to size), then cottage cheese, then mozzarella, then sauce. Repeat 2-3 times. Have cheese be your last/top layer. 

Bake, uncovered, at 375F for 45 minutes. Let rest (so it will set up) a few minutes before dishing up.  Serve warm... and enjoy!