biscuits and gravy

Mmmm... the weather has been cooling off here, so it's time for warm hearty food. This recipe is from the October 2008 issue. It reads like a regular veggie gravy would go.... lentils, veggies, spices, milk, but then, at the end, you stir in 1/2 cup of ranch dressing. The recipe is from a reader's recipe contest where you have to use certain advertisers' products, which the ranch happens to be. I'm sure you could leave it out, but whatever. I didn't taste it before and after, so I can't say for sure. I would say the gravy was good. 7 out of 10. Tastes like thick soup. It might be good (and simpler to make) with something other than lentils, preferably something which you can cook in the same pan as the gravy. Tempeh? I am really loving Morningstar farms sausage lately..... that would be good. But on to the biscuits..... OK, so a biscuit recipe was not provided with the recipe... so I headed over to a friend's baking blog and got his biscuit recipe.... holy crap, that is one great biscuit recipe! Sadly, the biscuits were far too good for this gravy. So I ate most of them with the peach jam I just made. Wow! Do you see those layers?? Here is the recipe. I made the heavy cream version. Thanks mmmbiscuits! Let's not worry our pretty little heads with the fact that I have stopped posting weight watchers points.....

I suppose I might as well post the recipe for the gravy, too. I'm sure it could be improved upon!

easy kiwi jam (and amy's peach jam)

It must be country living and child-rearing that makes me love canning. Sabrina brought me over some kiwi jam that she made (thanks Sabrina!) and it was so good that I sat down that night and ate it all with a spoon. It tastes like..... kiwis! But so much more! You should really make it. Of course, it didn't occur to me to take a picture.

This weekend, my friend Stephanie brought over a ton of peaches because of a peach connection she has, so I made some peach jam, which is also so good that I can't stop eating it all by itself. And I did remember to take a picture. My friends are awesome!

Here's the recipe!

So long, summer! Hello fall!

yakima valley polenta

Well, this certainly looks good. But I am disappointed to say that it wasn't really worth the effort. I thought the flavors sounded like a weird combination when I read the recipe, and I wouldn't say they tasted bad together, but they didn't really combine into something new and delicious. When you break down the recipe, it is sauteed green beans and onions (kind of boring) with polenta and gorgonzola (good) topped with a balsamic-cherry reduction (good but overpowering). I was happy to have the excuse to buy some gorgonzola, and the reduction was good, but maybe could find a better dish to go with. It did remind me of how much I love polenta, even the tube kind.

Here's the recipe!

peanut butter-oatmeal cookies

If there is a recipe for a peanut butter cookie- anywhere- you can be sure I'll make it. This one was really good, and slightly healthier due to the oatmeal. I didn't make mine vegan, so I used an egg instead of the egg replacer, and instead of the shortening and oil, I used a stick of butter. Ahhhhh... butter. The cookies were very delicious, and I didn't really notice the oatmeal. And for once, mine looked just like the picture in the magazine. Yum. From Sep 2008 issue.

Here's the recipe!

heirloom tomato and sweet corn pizzas

First of all, let me just say that I wouldn't dare use a store-bought pizza crust. But that's what the recipe calls for, so do what you must.

This pizza recipe actually has some interesting surprises- like no melty cheese on top, just feta. But the best part, hands down, was the garlic pistou. It calls for garlic, pine nuts, olive oil, fresh oregano, and lemon zest. I didn't have pine nuts (left them out) or fresh oregano (used dried), and it still was amazing. The lemon zest I almost left out, but it added a whole new dimension to pizza that I think I love.

Here's the recipe!

Take a look at my ultra-thin crust- mmmmm!