eggplant creme...

these are definitely going on my "things I want to cook" list.
babe, I'll wait till you get home, but I can't promise I won't bake more biscuits.
{from veganyumyum}

cherry wheat biscuits

being a big fan of breakfast, I'm always dreaming up new things that I can bake. yesterday, I bought the most amazing Vanilla Pear Butter. seriously, amazing. I couldn't keep myself out of it when I decided to pop it open for a taste. so last night I must have been dreaming about things I could plop a big dollop of it on because this morning I woke up with an idea in my head.
I've made these Whole Wheat Biscuits time and time again. I've cut them into circles and added seeds and spices on top, sliced them into squares and topped them with fresh honey butter, but until this morning I had not added anything to the dough. and now I'm already dreaming up plans of other additions, dates, ginger, white chocolate chips... the list could go on.
the hearts are for you, babe. :)
Cherry Wheat Biscuits
adapted from Ruth Ann, All Recipes

:: for biscuits ::

1 cup flour + additional flour for kneading and dusting
1 cup wheat flour
4 tsp baking powder
1/2 tbsp sugar
1/2 tsp salt
1/4 cup butter, chilled
1 cup milk
1/4 cup dried bing cherries, chopped

• mix flours, baking powder, sugar and salt together in a large bowl
• cut in butter until it resembles coarse crumbs
• stir in milk
• stir in cherries and transfer to floured surface
• knead 8-10 times, with additional flour to create a soft dough. roll out 3/4" thick and cut biscuits into desired shape. repeat with scrap dough by rolling it out and cutting again.
• bake at 450 degrees for 10 mins or until golden.
• top with desired butter or honey. I enjoyed mine with Vanilla Pear Butter.

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grown-up veggie fajitas

when I was in college, just starting off being on my own, the first thing I learned to cook was fajitas. I had a tiny shared kitchen across the hall from my dorm room with two tiny burners and a tiny bit of counter space. I invited my friends to come over for a feast of fajitas - easy fajitas - with a package of spices, sliced up chicken breasts, and veggies galore. I even taught one of my good friends how to cook fajitas and she remembers that to this day. as I grew up, my love for fajitas or Mexican food for that matter, has never stopped. and of course it progressed into quesadilla and enchilada making too, but that's for another day.
once cooking developed into a real passion of mine, I sought out to create the best tasting fajitas. since I don't eat meat, this recipe is only with veggies, but feel free to add whatever meat of your choice. you can also substitute some meaty portabello mushrooms or tofu. whatever sounds good! this is an easy, but delicious tasting meal that is perfect for gatherings or quick dinners with the family.
Grown-Up Veggie Fajitas

:: for fajita spice ::
1 tbsp chili powder
1 tbsp cumin
1/4 tsp all spice
pinch of salt

• mix all ingredients together in a small bowl.

:: for veggies ::
2 large green peppers, sliced
1 large onion, sliced
2 large cloves of garlic
1 small yellow chili
1 tbsp olive oil
fajita spices
1/8 cup water
sour cream
6 flour tortillas - warmed up
monterey jack cheese

• heat oil on a large skillet at medium heat. {if adding meat, you can cook it in the pan with oil before you add veggies. just make sure to drain the fat off before adding veggies.}
• add veggies all at once, tossing to coat in olive oil. cook until onions are almost translucent and peppers are soft.
• add fajita spice and water. coat evenly with spices. reduce heat and cover for 5-10 minutes.
• prepare tortillas with sour cream and evenly distribute veggies in a line down the middle of the tortilla. top with cheese and roll up.

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