With mostly freshly picked home grown vegetables, I assembled Israeli Salad sans the peppers (my plants were started too late), then spruced it up a bit with sliced hard cooked eggs from my dear Welsummer ladies. Had some mushrooms that needed using, so sliced a couple of those as well to add.
My go to recipe for quick biscuits and beef (or lamb) sausage gravy.
Baking Powder Biscuits
2 cups flour
1/2 cup softened butter
1 tablespoon sugar
3 teaspoons baking powder
3/4 cup milk
Heat oven to 450 degrees. Cut butter into flour, sugar, baking powder and salt with pastry blender (or by hand) until mixture resembles fine crumbs. Stir in milk (don’t add in all at once) until dough leaves sides of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured 2 ½ inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown for 10-12 minutes. One dozen biscuits. If using self-rising flour, omit baking powder and salt.
Today, i tried my 10.25 inch cast iron skillet (Lodge – made in the USA). Place skillet in oven whilst it is preheating to 450°F. Roll out and cut 7 biscuits and place in skillet. Bake uncovered for 10 minutes.
Using the directions from Fail-Proof Mayonnaise, then modifying the ingredients, I’ve decided on the recipe for us. Ingredients:
1 large egg
1 tablespoon lemon juice
1 teaspoon mustard (Dijon, yellow, or whatever you like)
1/4 to 1/2 teaspoon sea salt (we prefer 1/2 tsp)
1 cup oil*
Put the first four ingredients in a blender or food processor and start processing, then while the blender is mixing, slowly, very slowly – take at least a minute – pour in the oil. By the time the oil is completely poured in, the mayonnaise should be thickened and ready to serve.
Remember! this recipe has no preservatives, it will keep about 5 days in the frig.
* i don’t care for the taste of extra virgin olive oil, but you might. Right now, i’ve settled on grapeseed oil, but i have yet to try raw walnut, pecan, or sunflower oils.
Also, i don’t use vinegar because it doesn’t need it and my father-in-law is allergic to it anyway.
Now you are ready to make deviled eggs, tuna, beef, or chicken salad, mix with a bit of milk and spices for health ranch dressing, or spread on your favorite sandwich.
8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage
1 cup pizza sauce
Optional ingredients i usually add: sliced black olives and sliced fresh mushrooms, extra cheese
Preheat the oven to 350°F .
Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.
In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt. Mix well. Then i add the two large eggs, 1/4 cup olive oil, and the water. Mix and combine thoroughly.
Butter a 10″ x 15″ pan (i use a stone jelly roll pan). Place the dough on the pan, then spread the dough by hand. You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.
Bake for 20 minutes.
When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand. Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms. Top with remaining mozzarella or other cheese. Bake for another 12 minutes.
Cut into about 12 pieces; this is very filling. One piece may fill you right up!