Sweet Potato Biscuits

Original Recipe HERE

I made these because I had a rogue sweet potato that I wasn't inspired by.  Then I stumbled upon this recipe.  The results were good, all-purpose, standard biscuits.  The sweet potato flavor wasn't as strong as I'd expected, but that was perfectly fine.  Both kids loved these, and they held up pretty well in a sealed container for two days (got a little "humid" before they dried out, but it wasn't a big deal).

I made this with a food processor per the directions, but I think they could be made with a regular bowl, whisk, pastry cutter, and serious elbowgrease.  I also used a silpat and a star-shaped cookie cutter to make it interesting for the kids.  The puffed-up biscuits held their shape well, so next time I'll be more adventurous.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, chilled and cubed
1 cup cooked & mashed sweet potatoes, cooked & mashed
1/3 cup milk
2 Tablespoons honey
Cooking Spray

(1) Preheat oven to 400 F.
(2) Place flour, baking powder, baking soda, and salt in food processor.  Pulse to combine.
(3) Add butter.  Pulse until it resembles coarse meal.
(4) Add sweet potatoes, milk and honey.  Pulse until dough comes together.
(5) Place dough onto parchment paper and knead 5 times.
(6) Place another parchment paper on top.  Roll out to 1/2" to 3/4" thick.  Cut into biscuits.
(7) Place biscuits on silpat or parchment-lined baking sheet coated with cooking spray.
(8) Bake 12-15 minutes (depending on size of biscuits) or until lightly golden.  Cool and serve.

Notes: I would serve them with salted butter or honey. Pumpkin or apple butter could be tasty but might overwhelm the slight sweet potato flavor.

Kid Participation:
* Add dry ingredients to food processor bowl
* Pulse food processor
* Knead dough
* Roll dough
* Cut out biscuit shapes


Cauliflower & Craisin Couscous

Original Recipe HERE

I wasn't sure how this recipe was going to turn out.  It had definite potential for being too bland for my taste.  But with two key additions (that are included below), it was a great meal that I was happy to have for lunch the next day.  The salty garlic-ness of the Roasted Garlic Caesar "Almond Accents" (aka, salad toppers) and distinct goat cheese flavor made the dish more interesting than it would've been otherwise.

I really like the TJ's Harvest Blend and think it's worth the extra shopping trip to stock up on as many bags as they have in stock (which usually isn't many).  If using couscous, I recommend the Israeli variety so that it doesn't seem like you're just eating sauteed vegetables mixed in with a mushy base.  The kids liked the craisins but weren't fans of the rest of it...they're so unpredictable when it comes to cauliflower.

This made enough for two adults to each dinner and each have some for lunch the next day.

8 ounces Trader Joe's Harvest Blend or couscous
1/2 Tablespoon butter
1/2 Tablespoon olive oil
1 head of cauliflower, broken and chopped up into bite size pieces
1/2 onion, chopped
1 large carrot, shredded or chopped
1/4 cup slivered almonds
1/2 cup dried cranberries or raisins
salt & pepper
goat cheese crumbles (optional)

(1) Cook Harvest Blend or couscous according to package directions (I used half chicken broth and half water).
(2) In large frying pan on low heat, toast almonds and set aside.
(3) In same frying pan on medium low heat, melt butter and add olive oil until heated through.
(4) Add cauliflower, onion and pinch of salt. Toss to coat. Cook about 2 minutes.
(5) Add carrots and craisins. When cauliflower is fork tender, add couscous and stir together. Season with salt and pepper to taste.
(6) Remove from heat and allow to cool slightly.  Sprinkle in toasted almonds and goat cheese, if using.

Notes: I used garlic and herb goat cheese but may experiment with other cheeses.

Kid Participation: None.