Cooking for Seven

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In no particular order, here are my favorite food blogs. I can count on them to have creative, interesting, and quality content. Enjoy!

Please note that some of these blogs contain crude humor/profanity, but they have lovely recipes.

Have Cake, Will Travel - a bike-addicted, vegan, Swiss expat who lives in CA with 2 cats and 1 husband. I love her healthier recipes.

Kayotic Kitchen (aka Dutch Girl Cooking) - old-fashioned, home-style recipes with wonderful photos.

Smitten Kitchen - A chic style with beautiful photography and

Honey & Jam - a home schooled girl with a passion for baking and photography. Her posts are always interesting.

Joy the Baker - a twenty-something, self taught/ family taught/ taste buds taught baker. Lovely blog with funny commentaries on life.

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Here is my current favorite whole wheat biscuit recipe. We love to use them for biscuits and gravy. Delicious!

Note: I usually significantly reduce the amount of buttermilk. I’m not sure why, but these always turn out very wet for me. I recommend that you start with less buttermilk and add more as needed.

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Whole Wheat Buttermilk Biscuits

From Relish Magazine

Printable Version

Ingredients:

• 2 cups (8 oz) whole-wheat pastry flour, divided
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 6 tablespoons cold butter, cut into small pieces
• 3/4 cup plus 2 tablespoons buttermilk, plus more if needed

Directions:

Preheat oven to 450° F.

To mix using a food processor:

1) Place 1 3/4 cups of the flour, baking powder, baking soda, and salt in food processor fitted with the metal blade and process briefly to combine. Add the butter and toss lightly with a fork to coat the butter with flour. Using 1 second pulses, mix the butter until it resembles course meal. Do not over-mix.

2) Transfer the flour mixture to a bowl. Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.

To mix by hand:

1) In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Add the butter and toss lightly with a fork to coat the butter with flour. Using a pastry cutter, a fork, two knives, or your fingertips, cut the butter into the flour. Work quickly to keep the butter firm.

2) Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.

Continue for either version:

3) Transfer dough to a flat surface sprinkle with remaining 1/4 cup flour. Roll the dough to coat with flour then pat out into a rough rectangle about 1/2-inch thick and fold into thirds. Repeat the patting and rolling. Pat the dough out to a thickness of about 1 inch. Using a 2-inch round cutter, cut out biscuits and place onto an ungreased baking sheet, placing the biscuits 1 inch apart as they will spread.

4) Bake 10-12 minutes or until the biscuits are golden brown.

Makes about 12 biscuits

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For a long time I have known that Pomegranate juice is a very healthy drink. However, I had never had the chance to sample any. So when POM Wonderful contacted me offering to send me a sample, I was elated.

As I opened the package of eight adorable bottles, Dad and Katelyn hovered nearby in anticipation. They were eager to sample some of the juice.

“I could get addicted to that,” was Dad’s reaction.

My Analysis:

The taste reminds me of a mixture of cranberry and grape juice. It is tart and refreshing. The wonderful thing about POM juice is that it is 100% pomegranate juice. It requires refrigeration.

The only downside I could see with this product was the screw-on lid: it is nearly impossible for me to open. I have to ask for assistance to take a drink of it.

Overall I was very impressed with the quality of this product.

Info:

Pomegranate Recipes

Health Benefits