Sunday, January 27, 2013

Homemade Biscuits & Sausage Gravy

Luke is home this weekend and he requested his favorite breakfast, biscuits and gravy. No need to go to a fast food restaurant when you can have this whipped in in 30 minutes. I call that fast food!

Homemade Biscuits:
2 c. flour
5 tsp. baking powder
dash of salt
1/3 c.cold butter
Cut butter into dry ingredients. Add enough buttermilk to hold together. A cup or so.( I like my biscuits on the wetter side.) Pat out on a floured  board. Don't knead or your biscuits will be tough. Cut out and place on a baking sheet. Bake at 400* until nice and brown. 20-25 minutes.
While the biscuits are baking, brown sausage in a pan. If  sausage is fatty, drain off fat. Slowly add about 1/4 c. of flour and stir well to coat sausage. Cook for a minute or so. Slowly add a couple of cups of milk. Cook over low heat until thick. Add a couple of heavy dashes of  
Worcestershire sauce, salt & pepper to taste.
Luke's plate....

Tuesday, January 22, 2013

Homemade English Muffins

These were very easy and delicious! They froze very well. I just pull out a couple and reheat in a low temp oven while preparing breakfast or split and toast.

4 c. flour
1 c. whole wheat flour
1 tbsp. yeast
1 egg, beaten
2 tbsp. honey
1 1/2 tsp salt
4 tbsp. butter
1 2/3 c. milk , scalded
Cornmeal for dusting
Scald milk. Stir in butter, salt and honey. Let cool to 105*. In a bowl with a dough hook, Place whole wheat flour, 2 cups white flour, yeast, egg and milk mixture. Stir to combine. Slowly add remaining flour until dough pulls away from sides. Knead for 5 minutes .Cover and let rise an hour or so, until doubled. Turn dough onto floured board and roll out to 1/2 inch thick. (Any thicker and they won't cook all the way through before burning.) Cut out circles using a three inch biscuit cutter. Place on a baking sheet and sprinkle with cornmeal. Let rest 20 minutes. Heat a cast iron skillet over low heat. Cook a few muffins at a time for 5-7 minutes on each side. Watch carefully and don't allow to burn. Enjoy! Makes about 18.

Wednesday, January 9, 2013

Turnip Slaw

Lots of turnips are still coming out of the garden. Carrots are quite plentiful as well. Tonight's homestead meal is baked chicken with turnip slaw and baked sweet potatoes.
You will need:
2 or 3 large turnips
2 large carrots
purple onion
fresh parsley
salt and pepper to taste
To make the slaw I used a mandolin to make fine julienne strips out of the turnip and carrots. To that I added a couple of tablespoons of purple onion, 1/4 cup of mayonnaise and some fresh parsley. Toss and enjoy!

Monday, January 7, 2013

Goat Tenderloin

Well, we said our New Year's resolution was to eat from our pantry and freezer and spend little to nothing at the grocery store! Looks like we are off to a good start. Tonight's homestead meal is a roasted goat tenderloin, kale risotto and fresh carrot sticks.

 The tenderloin was whole so I cut it in half. I placed thinly sliced garlic cloves in the fold of the meat. Then I drizzled it with olive oil and a heavy sprinkle of Greek seasoning. I placed it in the fridge for an hour or so to marinate. I baked it at 350 for about 40 minutes.Goat has a very pork like flavor and it can be eaten on the rare side like lamb.