Deidre's Drop Biscuits:
Of all the cooking I've done over the years, for some reason I had never made biscuits even though I love them- just never crossed my mind. My BFF Deidre, an ND in Canada made these for me when I was visiting. I'm still looking for the almond gravy recipe from my college days to go with them. If it turns up I'll update the post.
2 c. whole grain spelt (or whole wheat) flour
1 TBSP baking powder
1/2 tsp salt
1/3 cup non-hydrogenated shortening in pea sized chunks (or cubed butter if you eat dairy)
3/4-1 cup soymilk (we use oat milk as we're not a soy family- any milk alternative would work just as well)
Preheat oven to 450 degrees.
In a medium bowl mix dry ingredients.
Cut in shortening or butter with pastry cutter or cuisinart. Texture should resemble coarse bread crumbs.
Make a well in center and add 'milk'. Stir or pulse until moist.
Knead 10-12 strokes.
Drop onto a greased cookie sheet a few TBSP per biscuit. Should make about 10 biscuits.
Bake 10-12 min.
French Green Lentils with Caramelized Onions:
OK you got me, this photo is not French Lentils, it's azuki beans. I usually make this dish with the lentils but thought I'd try the beans tonight. It's good, not great. With the lentils, it's great.
Cut 2 medium onions into thin strips. Pour 1/4 to 1/2 cup oil in a saute pan. Heat oil to medium. Cook onions for 5 min stirring frequently then turn to low. The onions should continue to cook for about an hour until they're golden color and very sweet. You may want to look at some other instructions for carmelizing onions as well.
While the onions are cooking, put 1 cup French lentils in a pot, rinse and pick out any stones. Cover with plenty of water so lentils stay submerged and cook until tender but not disintigrating, about 20-30 minutes.
Stir lentils into onions. Add salt if desired. This is another favorite dish of my toddler.
Marinated Beets:
Beets, really? Yes!
4 beets, red, yellow, or both.
2 TBSP olive oil
2 TBSP aged balsamic vinegar
1 TBSP wheat free tamari- we don't eat soy so we just make it without this ingredient
Handful of fresh basil, chopped (optional)
Preheat oven or toaster oven to 350. Wrap 4 washed beets individually in aluminum foil and cook for about an hour. You can use the foil to 'rough up' the beet after it has cooled slightly and the skin will peel right off. Expect to get your hands red with this one. (Don't forget to rinse off the foil and re-use or recycle!)
Cut beets into small cubes, about half an inch to an inch. Place in a mason jar or similar. Add liquid ingredients and basil. Shake. Put in fridge. Shake every few hours to make sure all the beets end up sitting in the liquid for a while. It's ok for this to take a few days, but it is also good by the next day.
Strain beets after a minimum of 24 hours and keep chilled until use.
Use marinade as salad dressing- it turns a beautiful deep ruby color.
In Health,
Dr Samantha
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