roasted vegetable galette

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I’m not sure how it is in other cultures, or even other parts of this country, but one of my favorite traditions from the deep south is the showering of food upon friends and family that have recently had a birth, or a death.

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whole wheat goat cheese n’ honey drop biscuits

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These are my favorite biscuits.

I’ve been making some version of them for years now, but I love this version best. They take about 20 minutes from start to the end of baking, so that automatically shoots them to the top of my list. I love the nuttiness of the whole grains, the tang that the goat cheese adds, and the honey gives just a hint of sweetness.

I used to make these with plain, all-purpose flour, and of course they were delicious that way. But then I learned that the fiber in whole grains are one of the only types of fiber shown to reduce the risk of colon cancer (you can read more about that here, its actually an impressive 20% risk reduction) i.e. fiber you get from grains that have been minimally processed, like quinoa, bulgar, brown rice, etc. So you should definitely go make them ASAP.

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If you’re looking for a tasty way to include more whole grains into your life, these biscuits are an excellent place to start. Tonight we ate these with salad and grilled chicken, but they’re lovely for breakfast and go great with soup.

Whole Wheat Goat Cheese n’ Honey Drop Biscuits
Adapted slightly from the recipe found in The Joy the Baker Cookbook

2 cups whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon salt
4 tablespoons butter (1/2 stick), cubed, plus 1 more tablespoon for the pan
6 tablespoons soft goat cheese
1 cup whole milk
2 tablespoons honey

Place a 10-inch iron skillet in the oven, and preheat to 400 degrees F.

In the bowl of a stand mixer, whisk the flour, baking powder and soda, and salt together. Add the butter and the goat cheese with the paddle attachment, and mix until well incorporated. There should be chunks of butter and goat cheese that are pebble sized. Turn the mixer off and use your hands if needed, to ensure the butter and cheese is mixed well throughout. Add the milk and honey, turn the mixer on low until all the liquids are well combined and there is no more dry flour. The mixture will be very sticky. Set aside.

Remove the iron skillet from the oven. Add 1 tablespoon of butter to the bottom of the skillet, swirling it around to coat the bottom. Using a 1/4 measuring cup, scoop the biscuit dough into the skillet. I got 9 biscuits, but the original recipe said it yielded 6. Bake for 13-16 minutes, or until the biscuits are puffy, browned on top and golden brown on their bottoms and utterly delicious. If you’re daring, you could drizzle the tops with honey.

Store the biscuits fully cooled in an air tight container, and try not to eat them all in one day.

focaccia bread / mere mortals can bake bread, too!

freshly baked.

freshly baked.

When I was in college, I was in a ‘sorority’ of sorts. I went to a small, private university that made up their own version of the greek system, probably in an attempt to be more wholesome and sober. Instead of sororities, they were called tribes, and my tribe was called Nenamoosha (nee-na-MOO-sha). During my sophomore (junior?) year, we had some t-shirts made to help further distinguish us from our on campus peers, because what is college if it’s not about wearing the same shirt as 87 other females? This happened every year, but this particular semester they were grey V-necks with a screen-printed picture of two Care Bears on the front and the words “Nenamoosha Sisterhood” on red script across the shoulders. I was instantly in love because: V-neck! and oh, grey, my favorite color! And it was long enough because: tall girl problems.

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