Do you have a toddler and a newborn and need a quick recipe for biscuits that you can make in the time it takes to preheat the oven? And that includes dealing with a tantrum during the middle? Well, I have a recipe for you. And even if you don’t, and you just want easy biscuits that are buttery and delicious, this is a recipe for you. This is different from my other biscuit recipe which I still love. That one is flaky, while these are more rustic and crumbly. It depends on the type of biscuit you are in the mood for…and also how much time you have.
This should have been a simple recipe, but I had some trouble at the grocery stores. Yes, plural. First, I only bought half of the prosciutto needed, because I had sticker shock and couldn’t fathom the possibility that the one package was not enough. Oops. Well, not really an oops since I decided to make it work. I did a single batch of pasta, then ended up having enough sauce leftover to make some more pasta to coat with the rest. Soooo, I made the recipe below reflect the “half” amount. In case you’re thinking I’m part-vegetarian (not that such a thing exists), K also agreed that it was enough. You got the flavor, you got some meat in most bites, and it was satisfying. Especially because the pasta is so eggy and rich.
So, I finally got around to making no-churn ice cream. I haven’t had much time for making dessert recently, but we also haven’t needed much since we’re still getting through cake, toffee, cookies, and other treats. We really haven’t needed ice cream since we have had an endless cycle of: the grocery store gives me a coupon for ice cream, I use the coupon…they give me another coupon, we get more ice cream….blah blah blah. Buuuut, it was near the end of summer and we were already getting some dark, rainy days. I wanted to get my last summer feelings by making this. And yes, I am sharing this a couple weeks later, so maybe you’re not in the mood. But maybe you are? Maybe you miss summer? Or maybe you’re excited that you don’t need to touch a frozen ice cream churner bowl to make ice cream? That was exciting for me. I also liked that it is no-cook, so I could make it while the Fudgelet played, and it didn’t require constant monitoring.
I had actually been in the mood for Indian food. And then there was the need to restock our freezer with ground chicken. Whenever we do that, we like to leave at least one package out because freshly ground chicken is awesome to cook with. I also happened to have come across this recipe at the same time. I told K I wanted to make it, and he was on board. So, I gathered the ingredients I didn’t have on hand (tomato sauce, Greek yogurt, and cilantro) then got ready to make it! It was really easy. The meatballs require very little work, and the sauce just needs a couple steps to get started. Then, you can basically walk away and do things like play with your baby while it finishes cooking.
Starting back at the last school where I taught, I was teased for making food you can easily buy at the store. Obviously you can buy cupcakes, brownies, etc., but those make sense for people to make. People see those treats as easy and homey. Besides, maybe you want a variety of cupcake you can’t find at the store. Maybe you like to add fillings to your cupcakes, or something. Anyway, there are definitely two groups: foods that people see as the type you might make at home and foods you buy. What do you include in the latter category?
I made two things in the above picture. One I’ve mentioned on here before, and one I haven’t. Well, until now.