The key to a healthier biscuit is to replace some (no more than half) of the enriched flour with whole wheat flour. The biscuits will be too heavy if you use all whole wheat flour. Such is the nature of whole grains! In addition to the leavening agents in this recipe, folding the dough over into layers also helps inject air into these biscuits. Hence their airy name.
…and you thought pumpkin was only good for pie or bread!
This is a sweet-and-savory harvest soup with a kick that will take the chill off of any Fall evening. Serve it with fresh-baked Pillow Biscuits and a mixed-greens salad livened up with some dried cherries, walnuts, and crumbled blue cheese.
In most Native American traditions, beans, corn, and squash are known as the Three Sisters – gifts from nature to sustain life. Full of complementary proteins, healthy carbohydrates, fiber, and a variety of vitamins and minerals, this hearty soup is perfect for those crisp early Fall evenings.
Protein builds tissue. The word itself comes from the Greek word proteios which means ‘first quality.’ It is the foremost important nutrient your body uses to literally build and maintain itself – muscles, bones, tendons, regulatory functions; you name it, you can bet that protein is involved.
Most whole grains that are otherwise considered healthy for the majority of the population are actually extremely toxic to those individuals with the very real problem of gluten sensitivity. Here are five grain alternatives, four of which are considered to be complete proteins:
When I was a kid, the mere mention of the word squash sent me screaming for the hills. It had no flavor, and I couldn’t stand the soft, mushy texture.
I was an adult before I grew to appreciate the sweet potato. My mother used to eat it mashed with margarine and brown sugar, which horrified me to no end (I don’t have much of a sweet tooth unless dark chocolate is involved). Combined with savory ingredients, however, I discovered that this nutrient-packed vegetable is absolutely delicious.
This is a post-church potluck vegetarian recipe my mother came up with as self-defense against homemade stuffed shells. If you have ever tried to stuff anything into those jumbo pasta shells, you know exactly what I mean. They shoot out of your hands like torpedoes, they drop in the sink or on the floor, your hands are covered in cheese goop, and by the time you’re done you’ve lost your appetite and never want to see a stuffed shell again.
Traditionally, Tyropitta is a small, handheld cheese pie encased in phyllo pastry. This less portable but just as delicious version originated in the Sporades Islands region of Greece.
This spicy sauce hails from Argentina and is an excellent way to perk up an otherwise uninspired bowl of brown rice.