Wednesday, March 21, 2012

Yogurt Biscuits

Yogurt Biscuits

These biscuits aren’t the typical tender Southern-style biscuit—they’re a little less fluffy, more hearty and virtually fat-free.


  • 1-1/2 cups self-rising flour (plus more for flouring surface)
  • 1 teaspoon salt
  • 1-1/4 cups plain Greek yogurt


Preheat oven to 450F. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms.

Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting.

Place biscuits close together on a baking sheet. Bake 10 to 14 minutes, until light golden brown. Serve hot.

Recipe adapted from Nathalie Dupree and Cynthia Graubart’s Southern Biscuits (Gibbs Smith, 2011).


Image provided by Pen Waggener,, Creative Commons License.

Wednesday, March 14, 2012

Almond Honey Crunch

Almond Honey Crunch

This recipe, featuring honey, sliced almonds and corn flakes, is perfect for kids to cook and snack on. These small clusters are fun to eat on their own or with milk or yogurt.


  • 1 cup sliced almonds, lightly toasted
  • 1/4 cup honey
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 2 1/2 cups corn flakes


Combine almonds, honey, butter and salt in a 10-inch sauté pan over medium heat. Stirring constantly, cook until almonds and honey begin to turn amber. Remove from heat and stir in corn flakes. Pour out onto a parchment-lined baking sheet and let cool 5 to 10 minutes. Break into pieces. Store in an airtight container up to 4 days. Makes 3 cups.

Recipe courtesy of the National Honey Board.


Image provided by Dino Giordano, Creative Commons License.

Saturday, March 3, 2012

Basic Tamale Potpie

Basic Tamale Potpie

Inspired by The Food Gal, WebMD Recipe from, from a recipe published by Gourmet magazine, February 1990.

This is a hearty dish that’s kind of like chili con carne, baked with a thick layer of cheesy cornbread on top. Add a tossed green salad, and it’s one satisfying meal.


  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds ground turkey
  • A 12-ounce can tomato sauce
  • A 14 1/2-ounce can of chopped tomatoes and their liquid
  • 2 tablespoons tomato paste
  • 10-ounce package frozen corn, thawed or fresh corn kernels


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3 tablespoons unsalted butter, melted and cooled
  • 3/4 cup milk
  • 1 large egg, beaten lightly
  • 1/2 cup grated chipotle cheddar cheese


  • 3 links cooked andouille sausage, chopped
  • 1 can of pinto beans, rinsed and drained


  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 2 teaspoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco plus additional to taste


In a large skillet, cook onion and bell pepper in the oil over moderately low heat, stirring, until onion is softened, add turkey, and cook mixture over moderate heat, stirring and breaking up any lumps, until turkey is no longer pink. Stir in tomato sauce, chopped tomatoes and their liquid, tomato paste and corn.

Add optional ingredients and spices if desired: andouille sausage, pinto beans, cumin, allspice, chili powder, Worcestershire sauce, 1 teaspoon Tabasco, and salt and black pepper to taste.

Simmer mixture, stirring occasionally for 30 minutes. If mixture seems dry, add about 1/2 to 3/4 cup water and stir to mix well. Add more Tabasco if needed. Spoon mixture into a large casserole dish. Mixture may be made 1 day ahead in advance and kept, covered, and chilled.

To make topping:

Into a bowl, sift together flour, cornmeal, sugar, and baking powder; add butter, milk, and egg. Stir batter until it is just combined. Stir in cheddar. Drop batter by large spoonfuls around the edge of the casserole.

Bake potpie in middle of preheated 400-degree oven for 10 minutes, then reduce heat to 350 degrees, and bake for 30 minutes more.


Image provided by James, Creative Commons License.