Recipes Box

Welcome To Recipe Box!
I'm Lori Lange, recipe developer, food writer and Mom. I'm gonna share my all favorite recipes with you like healthy recipes, Diabetes recipes, easy to cook recipes, & many more and let you know that how to cook.
Creamy Tomato Italian Chicken
A wonderful slow cooker Italian chicken recipe, with mushrooms, spinach in a creamy tomato sauce.
 
Ingredients:
4 boneless, skinless chicken breasts, cubed
3 cups sliced mushrooms
1 (6 ounce) package spinach
2 cans diced tomatoes, with juices8 ounce light cream cheese, cubed1 (6 ounce) can tomato paste
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon parsley flakes Salt and ground pepper, to taste 
 
Directions:
In a slow cooker, place the sliced mushrooms into the bottom. 
Place spinach on top of mushrooms.
Season the chicken breast with salt and pepper, then place on top of spinach. 
Add cubed cream cheese on top of chicken.
In a bowl, mix together tomatoes, tomato paste, salt, pepper, oregano, basil, and garlic powder.
Pour tomato mixture over the chicken.
Cover and cook on low for 6-8 hours or on high for 4 hours. 
Serves: 4-6

 

Creamy Tomato Italian Chicken

A wonderful slow cooker Italian chicken recipe, with mushrooms, spinach in a creamy tomato sauce.

 

Ingredients:

4 boneless, skinless chicken breasts, cubed

3 cups sliced mushrooms

1 (6 ounce) package spinach

2 cans diced tomatoes, with juices
8 ounce light cream cheese, cubed
1 (6 ounce) can tomato paste

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon parsley flakes
Salt and ground pepper, to taste

 

Directions:

In a slow cooker, place the sliced mushrooms into the bottom.

Place spinach on top of mushrooms.

Season the chicken breast with salt and pepper, then place on top of spinach.

Add cubed cream cheese on top of chicken.

In a bowl, mix together tomatoes, tomato paste, salt, pepper, oregano, basil, and garlic powder.

Pour tomato mixture over the chicken.

Cover and cook on low for 6-8 hours or on high for 4 hours.


Serves: 4-6

 

Chicken Vegetable Stew
A delicious and flavourful slow cooked chicken vegetable stew, loaded with fresh vegetables, chicken breast and pasta.
 
Ingredients: 
1 (19 ounce) canned herbed Italian tomatoes, with juices 
1 cup reduced sodium chicken broth 
4 cups water
2 garlic cloves, chopped 
1 large sweet onion, chopped
1 red bell pepper, chopped 
2 potatoes, chopped 
2 carrots, peeled and sliced 
1 teaspoon red pepper flakes
2 teaspoons mixed Italian seasoning
Salt and ground pepper, to taste
2 boneless, skinless, chicken breast, cut into cubes 
1 cup canned white beans, rinsed 
1 large zucchini, sliced 
1 cup fresh spinach, torn 
1/2 cup small tube pasta, cooked
1/2 cup mixed parmesan and romano cheese, grated 
 
Directions:
In a slow cooker, combine tomatoes, broth, water, garlic, onion, red pepper, potatoes, carrots, red pepper flakes, mixed Italian seasoning, salt and pepper; stir together.
Then add cubed chicken; stir together.
Cover and cook on high for 4-6 hours, or until chicken is cooked through. 
Add white beans, zucchini, and spinach.
Cover and cook on high an additional 30 minutes, or until heated through. 
Add cooked pasta; stir together, and let cook for 2 minutes, or until pasta is heated through. 
Serve with parmesan and romano cheese.
 
Servings: 6-8

Chicken Vegetable Stew

A delicious and flavourful slow cooked chicken vegetable stew, loaded with fresh vegetables, chicken breast and pasta.

 

Ingredients:

1 (19 ounce) canned herbed Italian tomatoes, with juices

1 cup reduced sodium chicken broth

4 cups water

2 garlic cloves, chopped

1 large sweet onion, chopped

1 red bell pepper, chopped

2 potatoes, chopped

2 carrots, peeled and sliced

1 teaspoon red pepper flakes

2 teaspoons mixed Italian seasoning

Salt and ground pepper, to taste

2 boneless, skinless, chicken breast, cut into cubes

1 cup canned white beans, rinsed

1 large zucchini, sliced

1 cup fresh spinach, torn

1/2 cup small tube pasta, cooked

1/2 cup mixed parmesan and romano cheese, grated

 

Directions:

In a slow cooker, combine tomatoes, broth, water, garlic, onion, red pepper, potatoes, carrots, red pepper flakes, mixed Italian seasoning, salt and pepper; stir together.

Then add cubed chicken; stir together.

Cover and cook on high for 4-6 hours, or until chicken is cooked through.

Add white beans, zucchini, and spinach.

Cover and cook on high an additional 30 minutes, or until heated through.

Add cooked pasta; stir together, and let cook for 2 minutes, or until pasta is heated through.

Serve with parmesan and romano cheese.

 

Servings: 6-8

Chicken Broccoli and Cream Sauce
Serve this great tasting chicken and broccoli with hot cooked linguine or spaghetti.
 
Ingredients:
4 boneless chicken breast halves
2 envelopes dry Italian Dressing
1/2 cup water
1 (8 ounce) package light cream cheese, softened
1 (10.5 ounce) condensed cream of chicken soup
1 cup sliced fresh mushrooms 
3 cups broccoli florets
1 pound linguini, cooked 
 
Directions: 
Cut chicken in pieces and place in the slow cooker. 
Mix the salad dressing with the water, and then pour over chicken. 
Cover and cook on low for about 3 hours. 
In a bowl, combine the cream cheese and chicken soup until well blended. 
Then, stir in the mushrooms.
Pour the mixture over the chicken. 
Add the broccoli to slow cooker, and cook for about 1 more hour. 
If serving with pasta, cook pasta according to package directions and then drain.
Serve the chicken sauce over the hot cooked pasta.
 
Serves 4-6

 

Chicken Broccoli and Cream Sauce

Serve this great tasting chicken and broccoli with hot cooked linguine or spaghetti.

 

Ingredients:

4 boneless chicken breast halves

2 envelopes dry Italian Dressing

1/2 cup water

1 (8 ounce) package light cream cheese, softened

1 (10.5 ounce) condensed cream of chicken soup

1 cup sliced fresh mushrooms

3 cups broccoli florets

1 pound linguini, cooked

 

Directions:

Cut chicken in pieces and place in the slow cooker.

Mix the salad dressing with the water, and then pour over chicken.

Cover and cook on low for about 3 hours.

In a bowl, combine the cream cheese and chicken soup until well blended.

Then, stir in the mushrooms.

Pour the mixture over the chicken.

Add the broccoli to slow cooker, and cook for about 1 more hour.

If serving with pasta, cook pasta according to package directions and then drain.

Serve the chicken sauce over the hot cooked pasta.

 

Serves 4-6

 

Chicken and Potatoes
A delicious and easy slow cooker recipe, Italian seasoned chicken and potatoes for any night of the week. 
 
Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
¼ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon parsley flakes
Salt and ground black pepper
1/2 cup grated Parmesan and Romano cheese
6 medium potatoes, peeled and cut into wedges 
 
Directions: 
Combine the spices in a small bowl.
Season the chicken with half of the spices.  
Place chicken in bottom of slow cooker. 
Pour half of the salad dressing over chicken.
Sprinkle half of the grated cheese over the chicken. 
Place the cut potatoes in a bowl, add remaining herbs, salad dressing and grated cheese; toss well together. 
Place the seasoned potatoes into slow cooker. 
Cover and cook on low for about 6-8 hours, or until the chicken is cooked through and potatoes are tender.
 
Serves 4-6

Chicken and Potatoes

A delicious and easy slow cooker recipe, Italian seasoned chicken and potatoes for any night of the week.

 

Ingredients:

4 boneless, skinless chicken breast halves

1/2 cup Italian salad dressing

¼ teaspoon dried basil

¼ teaspoon dried rosemary

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes

½ teaspoon garlic powder

½ teaspoon parsley flakes

Salt and ground black pepper

1/2 cup grated Parmesan and Romano cheese

6 medium potatoes, peeled and cut into wedges

 

Directions:

Combine the spices in a small bowl.

Season the chicken with half of the spices. 

Place chicken in bottom of slow cooker.

Pour half of the salad dressing over chicken.

Sprinkle half of the grated cheese over the chicken.

Place the cut potatoes in a bowl, add remaining herbs, salad dressing and grated cheese; toss well together.

Place the seasoned potatoes into slow cooker.

Cover and cook on low for about 6-8 hours, or until the chicken is cooked through and potatoes are tender.

 

Serves 4-6

Beef Stew Recipe
A tasty slow cooked Italian beef stew with beef chuck roast, onions, potatoes, peppers, tomatoes in a tomato sauce.  
Ingredients:
2 lbs boneless beef chuck roast 
2 medium onions, chopped 
2 large potatoes, cut into chunks
1 large red bell pepper, cut into chunks 
2 ripe tomatoes, cut into chunks
1 (14 ounce) jar spaghetti sauce 
1 teaspoon Italian seasoning
Salt and ground pepper, to your taste
Directions:
Trim fat from roast and cut into bite size cubes, then season with salt and pepper.
Layer beef, onions, potatoes, peppers and tomatoes in a slow cooker, then add Italian seasoning, salt and pepper.
Pour spaghetti sauce on top. 
Cover and cook on low 9-10 hours, or until cooked through and tender. 
Serves 6

Beef Stew Recipe

A tasty slow cooked Italian beef stew with beef chuck roast, onions, potatoes, peppers, tomatoes in a tomato sauce. 

Ingredients:

2 lbs boneless beef chuck roast

2 medium onions, chopped

2 large potatoes, cut into chunks

1 large red bell pepper, cut into chunks

2 ripe tomatoes, cut into chunks

1 (14 ounce) jar spaghetti sauce

1 teaspoon Italian seasoning

Salt and ground pepper, to your taste

Directions:

Trim fat from roast and cut into bite size cubes, then season with salt and pepper.

Layer beef, onions, potatoes, peppers and tomatoes in a slow cooker, then add Italian seasoning, salt and pepper.

Pour spaghetti sauce on top.

Cover and cook on low 9-10 hours, or until cooked through and tender.

Serves 6

Beef Roast
Delicious slow cooked beef roast with Italian seasonings with peppers and onions.
Ingredients:
3 lb. boneless beef roast 
2 teaspoons dry Italian salad mix
1 sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried basil
½ teaspoon garlic powder
Salt and ground pepper, to taste 
Directions:
Sprinkle the roast with salt, pepper, basil, oregano, and garlic powder.
Place the roast into the slow cooker.  
Add onion and peppers.  
Sprinkle dry mix over. 
Cover and cook on low for 24 hours or on high for 12 hours.
Note: No liquid is used; the moisture stays trapped in the slow cooker as long as you don’t remove the lid).  If needed, add a little water.
Serves 6-8

Beef Roast

Delicious slow cooked beef roast with Italian seasonings with peppers and onions.

Ingredients:

3 lb. boneless beef roast

2 teaspoons dry Italian salad mix

1 sweet onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 teaspoon dried basil

1 teaspoon dried basil

½ teaspoon garlic powder

Salt and ground pepper, to taste 

Directions:

Sprinkle the roast with salt, pepper, basil, oregano, and garlic powder.

Place the roast into the slow cooker. 

Add onion and peppers. 

Sprinkle dry mix over. 

Cover and cook on low for 24 hours or on high for 12 hours.

Note: No liquid is used; the moisture stays trapped in the slow cooker as long as you don’t remove the lid).  If needed, add a little water.

Serves 6-8

Alfredo Cheese Ravioli
A tasty Italian slow cooker dinner recipe, Alfredo sauce, tomatoes with cheese ravioli, topped with parmesan cheese. 
Ingredients:
24 ounces Alfredo sauce 
1 (20 oz.) package frozen cheese ravioli 
1 (10 oz.) can diced tomatoes, undrained 
2 garlic cloves, minced 
1/2 teaspoon Italian seasoning  
Salt and ground black pepper, to your taste  
Grated Parmesan cheese  
Non-stick cooking spray
Directions:
Spray the bottom of a slow cooker.
Add enough Alfredo sauce, enough to cover the bottom of the slow cooker. 
Add frozen ravioli; spread out evenly. 
Add the can of diced tomatoes.
Sprinkle half of the Italian seasoning, then add salt and pepper over tomatoes. 
Spread the rest of the Alfredo sauce over ravioli. 
Sprinkle with garlic, remaining Italian seasoning, salt and pepper. 
Sprinkle some parmesan evenly over the top. 
Cover and cook on low for 3-4 hours, or until cooked through.  
Serves 4-6

 

Alfredo Cheese Ravioli

A tasty Italian slow cooker dinner recipe, Alfredo sauce, tomatoes with cheese ravioli, topped with parmesan cheese. 

Ingredients:

24 ounces Alfredo sauce 

1 (20 oz.) package frozen cheese ravioli 

1 (10 oz.) can diced tomatoes, undrained 

2 garlic cloves, minced 

1/2 teaspoon Italian seasoning  

Salt and ground black pepper, to your taste  

Grated Parmesan cheese  

Non-stick cooking spray

Directions:

Spray the bottom of a slow cooker.

Add enough Alfredo sauce, enough to cover the bottom of the slow cooker. 

Add frozen ravioli; spread out evenly. 

Add the can of diced tomatoes.

Sprinkle half of the Italian seasoning, then add salt and pepper over tomatoes. 

Spread the rest of the Alfredo sauce over ravioli. 

Sprinkle with garlic, remaining Italian seasoning, salt and pepper. 

Sprinkle some parmesan evenly over the top. 

Cover and cook on low for 3-4 hours, or until cooked through.  

Serves 4-6

 

Simple Fish and Corn + Pasta Salad
It’s hard to believe that summer is almost over. You’re probably in denial that all the sweet summer produce will soon disappear from your nearby farmers markets and your kitchen. Your refuse to face the fact that fall is almost here and winter is coming.
Tonight, let yourself indulge in one more summery dinner tonight. Enjoy some fresh corn, throw your favorite vegetables and herbs into an endlessly customizable pasta salad, and savor this fair-weather meal. And remember, some great fall produce is on its way.

Grocery List
Serves 41 pound pasta (some good options: fusilli, orechiette, radiatore)4 ears corn, shuckedCayenneFour 6-ounce fillets of firm white fish, like striped bass, cod, tilapia, or halibutOptional additions for the pasta salad like nuts, herbs, olives, cheeses, and vegetablesWe’re assuming you have a couple of lemons, sherry vinegar, olive oil, Dijon mustard, a shallot (or onion, or other allium), maple syrup or honey, and salt. If not, be sure to add those to your list, too.
Game Plan
1. Cook the pasta: Put on a large pot of water to boil and salt it well. Cook your pasta to al dente, then drain it, but don’t rinse it — the starch that lingers will help your dressing adhere and thicken. Gently break apart any stuck-together pieces of pasta with your fingers.
2. Prepare your favorite vinaigrette: We like to mix together 4 tablespoons lemon juice or sherry vinegar, 3/4 cup olive oil, 1 teaspoon Dijon mustard, and a tablespoon or so of chopped shallot. You can also add in 1 teaspoon of maple syrup or honey for sweetness, if you’d like.
3. Dress the pasta while it’s still warm. This way, the pasta will absorb more of the dressing before it cools and dries.
4. Cook the corn: Heat the oven to 350° F. Fill a pan that’s wide enough to hold the corn with 1 inch of water and bring to a boil. Lay or stack the corn in the pan, place a lid on top, and let the corn steam for 3 minutes. Drain the pot, then cool the corn by running it under cold water. Cut the corn from the cobs, scraping the cobs to extract as much corn juice as possible. Put the corn kernels and corn juice into a pan, add 2 tablespoons olive oil, and season with salt and a large pinch of cayenne. Gently rewarm the corn over medium-low heat while you cook the fish.
6. Bake the fish: Arrange the fish in a baking dish without crowding the fillets, then drizzle 3 tablespoons of olive oil on top. Season with salt to taste, and roast in the oven until the fish is just cooked through (about 10 minutes per inch of thickness). About halfway through cooking the fish, baste it with the olive oil that pools in the baking dish. Halve a lemon, remove the fish from the oven, and squeeze the lemon all over the fish.
7. Personalize your pasta salad. This is where you get to express yourself and add whatever your heart desires: olives, pine nuts, chopped scallions, fresh herbs, feta cheese, sun-dried tomatoes — the possibilities are endless. If you add something watery, like an ultra-fresh tomato, let it drain a bit before you add it in order to avoid drowning everything else. Toss the pasta salad gently, so as not to completely pulverize your more delicate toppings; you want crumbly cheese to retain its crumbles. Add a big handful of herbs (parsley does well) and toss one last time.
8. Plate the fish and corn: Spoon some corn on each plate, and top with a piece of fish.

Simple Fish and Corn + Pasta Salad

It’s hard to believe that summer is almost over. You’re probably in denial that all the sweet summer produce will soon disappear from your nearby farmers markets and your kitchen. Your refuse to face the fact that fall is almost here and winter is coming.

Tonight, let yourself indulge in one more summery dinner tonight. Enjoy some fresh corn, throw your favorite vegetables and herbs into an endlessly customizable pasta salad, and savor this fair-weather meal. And remember, some great fall produce is on its way.

Pasta Salad on Food52

Grocery List

Serves 4

1 pound pasta (some good options: fusilli, orechiette, radiatore)
4 ears corn, shucked
Cayenne
Four 6-ounce fillets of firm white fish, like striped bass, cod, tilapia, or halibut
Optional additions for the pasta salad like nuts, herbs, olives, cheeses, and vegetables

We’re assuming you have a couple of lemons, sherry vinegar, olive oil, Dijon mustard, a shallot (or onion, or other allium), maple syrup or honey, and salt. If not, be sure to add those to your list, too.

Game Plan

1. Cook the pasta: Put on a large pot of water to boil and salt it well. Cook your pasta to al dente, then drain it, but don’t rinse it — the starch that lingers will help your dressing adhere and thicken. Gently break apart any stuck-together pieces of pasta with your fingers.

2. Prepare your favorite vinaigrette: We like to mix together 4 tablespoons lemon juice or sherry vinegar, 3/4 cup olive oil, 1 teaspoon Dijon mustard, and a tablespoon or so of chopped shallot. You can also add in 1 teaspoon of maple syrup or honey for sweetness, if you’d like.

3. Dress the pasta while it’s still warm. This way, the pasta will absorb more of the dressing before it cools and dries.

4. Cook the corn: Heat the oven to 350° F. Fill a pan that’s wide enough to hold the corn with 1 inch of water and bring to a boil. Lay or stack the corn in the pan, place a lid on top, and let the corn steam for 3 minutes. Drain the pot, then cool the corn by running it under cold water. Cut the corn from the cobs, scraping the cobs to extract as much corn juice as possible. Put the corn kernels and corn juice into a pan, add 2 tablespoons olive oil, and season with salt and a large pinch of cayenne. Gently rewarm the corn over medium-low heat while you cook the fish.

6. Bake the fish: Arrange the fish in a baking dish without crowding the fillets, then drizzle 3 tablespoons of olive oil on top. Season with salt to taste, and roast in the oven until the fish is just cooked through (about 10 minutes per inch of thickness). About halfway through cooking the fish, baste it with the olive oil that pools in the baking dish. Halve a lemon, remove the fish from the oven, and squeeze the lemon all over the fish.

7. Personalize your pasta salad. This is where you get to express yourself and add whatever your heart desires: olives, pine nuts, chopped scallions, fresh herbs, feta cheese, sun-dried tomatoes — the possibilities are endless. If you add something watery, like an ultra-fresh tomato, let it drain a bit before you add it in order to avoid drowning everything else. Toss the pasta salad gently, so as not to completely pulverize your more delicate toppings; you want crumbly cheese to retain its crumbles. Add a big handful of herbs (parsley does well) and toss one last time.

8. Plate the fish and corn: Spoon some corn on each plate, and top with a piece of fish.

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
Biscuits.
They’re largely coveted when done correctly, as if sacred to those who eat them. Have you ever heard something similar to the following?
“I’d like to make biscuits just like my grandma did, but mine never come out that flaky or rise quite as high!”
I’ve heard that frustration time and time again on our baker’s hotline. It’s a common sentiment. Folks want that perfection of the Southern biscuit, a perfect balance of flour, salt, and cold fat combined with just enough liquid to bring everything together. They crave biscuits slathered in gravy, or posed as dumplings atop a stew or casserole.
But for me, I’d prefer biscuits cradling some breakfast fixin’s. I think they’re the perfect nest for scrambled eggs and bacon, or a nice sturdy base for a rich, hollandaise-soaked Benedict.
Honestly, I’m just really excited to know biscuits can be made gluten-free – and still be high-rising and great-tasting, like conventional biscuits.
So when you discover you have a winner of a recipe, why not push it to its savory limits? Make it summery! Add some herbs, vegetables, and cheese. Make it rustic and simple, yet still deserving of space on the breakfast menu of a farmhouse inn.
Preheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.
Blend together the following:
1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon xanthan gum 3/4 teaspoon salt

Cut 1/2 cup (8 tablespoons) cold butter into cubes. Work it into the dry ingredients until the mixture is crumbly.

Stir in 3 tablespoons chopped fresh chives; 1/2 cup sun-dried tomatoes, chopped, and 1/3 cup grated sharp cheddar cheese.

In a separate bowl (or easier, a measuring cup), beat together 2 large eggs and 1/2 cup cold milk.
Add the liquid ingredients to the dry ingredients, stirring just until a cohesive dough forms. It’ll be very sticky and loose.

Using a muffin scoop or large spoon, scoop the dough in 1/4-cupfuls onto the prepared baking sheet; you should have 10 mounds of dough. Press them down gently to flatten slightly.

Allow the biscuits to rest for 10 to 15 minutes.
By the way, don’t be confused by seeing only six biscuits here – I was doing a baking-time test, and thus baked them on two baking sheets. The recipe easily fits on one pan.

Bake the biscuits for 15 to 20 minutes, or until they’re golden brown. Remove them from the oven.

The finished biscuits will be a nice golden color and delightful to enjoy warm, just as they are – don’t forget a smear of creamy butter!
And if you’re going for the full breakfast bliss, get those eggs cracking and the sausage sizzling for a sandwich of pure farm-fresh goodness – the best way (I can think of) to enjoy your morning feast!

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits

Biscuits.

They’re largely coveted when done correctly, as if sacred to those who eat them. Have you ever heard something similar to the following?

“I’d like to make biscuits just like my grandma did, but mine never come out that flaky or rise quite as high!”

I’ve heard that frustration time and time again on our baker’s hotline. It’s a common sentiment. Folks want that perfection of the Southern biscuit, a perfect balance of flour, salt, and cold fat combined with just enough liquid to bring everything together. They crave biscuits slathered in gravy, or posed as dumplings atop a stew or casserole.

But for me, I’d prefer biscuits cradling some breakfast fixin’s. I think they’re the perfect nest for scrambled eggs and bacon, or a nice sturdy base for a rich, hollandaise-soaked Benedict.

Honestly, I’m just really excited to know biscuits can be made gluten-free – and still be high-rising and great-tasting, like conventional biscuits.

So when you discover you have a winner of a recipe, why not push it to its savory limits? Make it summery! Add some herbs, vegetables, and cheese. Make it rustic and simple, yet still deserving of space on the breakfast menu of a farmhouse inn.

Preheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.

Blend together the following:

1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon salt

IMG_0022

Cut 1/2 cup (8 tablespoons) cold butter into cubes. Work it into the dry ingredients until the mixture is crumbly.

IMG_0025

Stir in 3 tablespoons chopped fresh chives; 1/2 cup sun-dried tomatoes, chopped, and 1/3 cup grated sharp cheddar cheese.

IMG_0028

In a separate bowl (or easier, a measuring cup), beat together 2 large eggs and 1/2 cup cold milk.IMG_0037

Add the liquid ingredients to the dry ingredients, stirring just until a cohesive dough forms. It’ll be very sticky and loose.

IMG_0042

Using a muffin scoop or large spoon, scoop the dough in 1/4-cupfuls onto the prepared baking sheet; you should have 10 mounds of dough. Press them down gently to flatten slightly.

IMG_0174

Allow the biscuits to rest for 10 to 15 minutes.

By the way, don’t be confused by seeing only six biscuits here – I was doing a baking-time test, and thus baked them on two baking sheets. The recipe easily fits on one pan.

IMG_0181

Bake the biscuits for 15 to 20 minutes, or until they’re golden brown. Remove them from the oven.

IMG_0639

The finished biscuits will be a nice golden color and delightful to enjoy warm, just as they are – don’t forget a smear of creamy butter!

And if you’re going for the full breakfast bliss, get those eggs cracking and the sausage sizzling for a sandwich of pure farm-fresh goodness – the best way (I can think of) to enjoy your morning feast!

Spicy Eggplant Pasta + Gin Spritz
We’re celebrating Meatless Mondays with balanced, delicious meal plans. We hope you’ll join us — whether you’re vegetarian all the time or just here and there. 
Today: A weeknight pasta dish that doesn’t need any new friends and will proudly stand alone as your entire dinner (though a drink couldn’t hurt).
Yes, you could pair this pasta with an array of salads and sides, but that would defeat the purpose. The beauty of a perfect weeknight pasta dish is that it’s not needy; it can — it will — stand alone. There’s no need for your fork to wander off towards the sautéed greens when it’s busy unraveling linguine from garlic-soaked eggplant and spicy tomato sauce. 
If you absolutely must make something else, cook some lentils and add them to the pasta. If you’re not feeding vegans, grate fresh cheese over top. But we’re inclined to let the pasta take center stage and devote minimal effort to making a refreshing drink, instead. Because even with the most complete pasta dish in the world, we could still use a good beverage. 
The Menu


The List
Serves 4 to 6
2 medium eggplants1 medium onion3 to 4 plum tomatoes or one 14-ounce can crushed tomatoes1 tablespoon fresh oregano or 1 1/2 teaspoons dried oreganoFresh basil1 pound linguine or other long pastaLimes (1 per person) MintGinProsecco
We assume you have salt, garlic, olive oil, red pepper flakes, and sugar in your house. If not, add those to the list, too. 
The Plan
1. Stick as many glasses as you have drinkers in the refrigerator to chill. Next, cut the eggplants crosswise into 1 inch-thick slices, lay them on a baking sheet, salt well on both sides, and set aside for about 30 minutes. 
2. Meanwhile, prepare all of your other ingredients. Chop 1 medium onion, mince 2 cloves of garlic, and, if you’re using fresh tomatoes, cut enough so that you end up with 2 cups. Chop 1/4 cup of fresh basil, then set all of these ingredients aside.
3. Next, preheat the oven to 425° F and drizzle 2 tablespoons of olive oil over the eggplant, tossing the slices to coat them. Season them with salt and pepper, then roast for 20 minutes.
4. While the eggplant roasts, heat a tablespoon of olive oil in a large saucepan over low heat. Add the chopped onion and the minced garlic and sautée until the onions are soft, 8 to 10 minutes. Add the fresh or canned tomatoes, oregano, 2 teaspoons of red pepper flakes, and the chopped basil. Cook the sauce until it thickens, another 10 to 12 minutes, and stir it occasionally. When the eggplant in the oven is tender and browning, chop it into 1-inch pieces and add it to the sauce. Continue to simmer the sauce on low low heat. 
5. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 8 minutes.  
6. As the pasta cooks, make your drinks. Juice as many limes as you have diners. For each person, you’ll also want 4 to 6 mint leaves and a tablespoon of sugar. Muddle the lime juice, mint, and sugar. Transfer to a cocktail shaker with ice and a shot of gin per person.
7. When the pasta is finished, drain it and gently fold it in the sauce. Top with additional chopped basil and red pepper flakes to taste. Complete your meal by pouring the gin mixture into your chilled glasses and topping each with Prosecco. 

Spicy Eggplant Pasta + Gin Spritz

We’re celebrating Meatless Mondays with balanced, delicious meal plans. We hope you’ll join us — whether you’re vegetarian all the time or just here and there. 

Today: A weeknight pasta dish that doesn’t need any new friends and will proudly stand alone as your entire dinner (though a drink couldn’t hurt).

Yes, you could pair this pasta with an array of salads and sides, but that would defeat the purpose. The beauty of a perfect weeknight pasta dish is that it’s not needy; it can — it will — stand alone. There’s no need for your fork to wander off towards the sautéed greens when it’s busy unraveling linguine from garlic-soaked eggplant and spicy tomato sauce. 

If you absolutely must make something else, cook some lentils and add them to the pasta. If you’re not feeding vegans, grate fresh cheese over top. But we’re inclined to let the pasta take center stage and devote minimal effort to making a refreshing drink, instead. Because even with the most complete pasta dish in the world, we could still use a good beverage. 

The Menu


The List

Serves 4 to 6

2 medium eggplants
1 medium onion
3 to 4 plum tomatoes or one 14-ounce can crushed tomatoes
1 tablespoon fresh oregano or 1 1/2 teaspoons dried oregano
Fresh basil
1 pound linguine or other long pasta
Limes (1 per person) 
Mint
Gin
Prosecco

We assume you have salt, garlic, olive oil, red pepper flakes, and sugar in your house. If not, add those to the list, too. 

The Plan

1. Stick as many glasses as you have drinkers in the refrigerator to chill. Next, cut the eggplants crosswise into 1 inch-thick slices, lay them on a baking sheet, salt well on both sides, and set aside for about 30 minutes. 

2. Meanwhile, prepare all of your other ingredients. Chop 1 medium onion, mince 2 cloves of garlic, and, if you’re using fresh tomatoes, cut enough so that you end up with 2 cups. Chop 1/4 cup of fresh basil, then set all of these ingredients aside.

3. Next, preheat the oven to 425° F and drizzle 2 tablespoons of olive oil over the eggplant, tossing the slices to coat them. Season them with salt and pepper, then roast for 20 minutes.

4. While the eggplant roasts, heat a tablespoon of olive oil in a large saucepan over low heat. Add the chopped onion and the minced garlic and sautée until the onions are soft, 8 to 10 minutes. Add the fresh or canned tomatoes, oregano, 2 teaspoons of red pepper flakes, and the chopped basil. Cook the sauce until it thickens, another 10 to 12 minutes, and stir it occasionally. When the eggplant in the oven is tender and browning, chop it into 1-inch pieces and add it to the sauce. Continue to simmer the sauce on low low heat. 

5. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 8 minutes.  

6. As the pasta cooks, make your drinks. Juice as many limes as you have diners. For each person, you’ll also want 4 to 6 mint leaves and a tablespoon of sugar. Muddle the lime juice, mint, and sugar. Transfer to a cocktail shaker with ice and a shot of gin per person.

7. When the pasta is finished, drain it and gently fold it in the sauce. Top with additional chopped basil and red pepper flakes to taste. Complete your meal by pouring the gin mixture into your chilled glasses and topping each with Prosecco.