Buttermilk Biscuits

Posted on January 15, 2015 by admin
Buttermilk Drop Biscuits
Yields 7
A warm bowl of soup or stew is only made better when it's served with homemade bread! What better to soak up all of that delicious broth? Here's an easy biscuit recipe from our friends at Lodge Manufacturing. No rolling pin or biscuit cutter is needed, just blend and drop in your pan by the spoonful!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1/4 teaspoon baking soda
  4. 2 teaspoons sugar
  5. 1/2 teaspoon cream of tartar
  6. 1/4 teaspoon salt
  7. 1/2 cup butter, margarine or shortening
  8. 1-1/4 cup buttermilk
Instructions
  1. In a bowl, stir dry ingredients together.
  2. Cut in butter, margarine or shortening to coarse crumb stage.
  3. Add buttermilk. Stir until just blended.
  4. Drop dough into a Mini Cake Pan. Fill quite full.
  5. Bake 15-18 minutes in 450º F oven. Serve warm.
Notes
  1. Optional: Add 2 tablespoons finely shredded carrots, 1 tablespoon snipped parsley, 1 tablespoon chopped green onion
  2. Copyright © 2015 Lodge Manufacturing Company, South Pittsburgh, Tennessee. All Rights Reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Green Juice

Posted on January 9, 2015 by admin
Green Juice
Jump start your day - and year - with this green juice recipe from Breville. Juicing provides a quick, easy and efficient way to meet your daily vitamin and mineral needs. If you aren’t a fan of eating salads, green juices are a great way to consume a ‘salad in a glass’. Use organic whenever possible, especially the apples. Definitely buy organic apples, as non-organic are often waxed to keep them fresher. If you can’t find organic, you can always peel off the waxy skin; however, the downside is that many of the nutritional benefits are concentrated in the skin and outer layers.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 cucumber
  2. 2 celery stalks
  3. 1 cup spinach
  4. 1 cup of kale
  5. 1 cup romaine lettuce
  6. 1/4 fennel root
  7. 1 inch ginger
  8. 1/2 lemon
  9. 2 green apples
Instructions
  1. Wash and prep all ingredients per your juicer manual.
  2. Process all ingredients in a slow juicer, such as the Breville Juice Fountain Crush.
  3. Pour over ice if desired - enjoy!
Adapted from Food Thinkers by Breville © 2014
Adapted from Food Thinkers by Breville © 2014
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Blackeyed Pea Hummus

Posted on December 31, 2014 by admin
Blackeyed Pea Hummus
Some of our fondest 2014 memories involve Simple Abundance cooking classes and our ongoing partnership with the Atlanta Community Food Bank. In 2014, Atlanta chefs taught cooking classes hosted at The Cook's Warehouse that raised over $23,000 for the food bank. Every December, our owner Mary Moore and Sherlock's Decatur wine specialist Don Hackett teach a holiday themed class, this year's class was about "NEW New Year's Day Traditions". The recipe below was featured and is a great snack to share as you kick off 2015!
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 – 16 oz. bag frozen Black Eyed Peas (can also cook fresh or use canned)
  2. 3-4 Tbsp olive oil
  3. 1 ½ large shallot, peeled and finely minced
  4. 2-3 cloves pressed garlic
  5. 1 tsp ground cumin
  6. ½ tsp ground coriander
  7. 1 pinch kosher salt
  8. 1 pinch freshly ground black pepper
  9. ¼ cup Krinos tahini in a glass jar
  10. 3 Tbsp fresh squeezed lemon juice
  11. Tabasco or Sriracha to taste
  12. Smoked Paprika for garnish
Instructions
  1. Cook the black eyed peas according to the instructions. If using canned, rinse them well. If fresh, simmer in water for about 20-25 minutes until they are tender.
  2. Heat a sauté pan over medium heat with 1 Tbsp of the olive oil. Add the shallots, sprinkle with salt and pepper and sauté until lightly brown. Using a garlic press, press the garlic out and into the pan; sauté for another 2 minutes. Add the cumin, and coriander and sauté briefly.
  3. Pour the contents of the pans into the bowl of a food processor. Add the black eyed peas, lemon juice, tahini and optional hot sauce of your choice. Blend the ingredients until smooth and the texture you prefer. Add the remaining olive oil and a little water to thin the mixture as desired adjust the taste with salt and pepper
Notes
  1. Served with herbed pita crisps, crackers, or vegetables.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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