Scallion Cheddar Biscuits and Is April Crazy or Am I Crazy??????

Hi everyone and please click on the title of this post to read more. Dag, I’m tired! April is proving to be a very eventful month for Take back the Kitchen and Parents Who Rock. Just this week, I made sample, healthy dips for 500 children for a presentation of healthy foods for the Bradford elementary school (organized by Emily Becker and her awesome volunteers-thank you!)here in Montclair. The kids were great and some actually ate AND liked the dips, while others promptly threw away their paper plates (see video below).

I also cooked chick peas and chicken in a crockpot for International night at my daughter’s school, marinated chicken satay chicken 2 nights ago for my kids to eat tonight with their unexpected 4 playdates who stayed for dinner with a mom (also see video below to see familiar Montclair Mom, Michelle), and have been scurrying around with last minute details for our HUGE Parents Who Rock blowout , final gala for Little Kids Rock, to get more music programs in our schools www.parentswhorock.com. I also ran out to get the gray out of my hair since I may be on TV (hopefully more details to come) and a haircut at the fabulous Alicia’s hair salon in Montclair (ask for Natalie or Alicia).

Needless to say, everyone thinks I am crazy, don’t sleep at night and may have a clone taking care of half of these things. The truth is, I’m magic (that’s what my sister Zoe tells me to tell people to change the subject). No, seriously, I PLAN PLAN PLAN PLAN PLAN ahead. There is no wild mystery-I simply take the time to think about what I need to do a couple of weeks or months before and I follow through, slowly but surely and without that much stress because I am NOT doing it all at the last minute.

We can all do this with everything in our lives, most importantly with cooking which keeps us nourished and healthy. The problem, however, seems to be that for many of us, the follow through doesn’t happen. We may need to take a step back to figure out where along the way we get stuck and really focus in on those particular tough spots to see how we can work through them and actually achieve what we want/need to achieve.

So, on that peppy note, go follow through with this recipe of cheddar biscuits based on a recipe I found in my 4 year old’s class cookbook from some mom. Hers were great but I switched in some whole wheat flour and other items to make them a bit healthier-not much.

Scallion Cheddar Buttermilk Biscuits:

2 1/4 cups flour
2 1/2 tsp baking powder
2 tsp sugar
3/4 tsp baking soda
1 tsp. salt
6 TBS crisco (with no trans fat kind)
2 cups shredded cheddar
5 chopped scallions (optional)
1 cup buttermilk

Combine all the wet and dry ingredients on two separate bowls, then mix together until combined. Roll into one inch balls, place on a parchment paper lined cookie sheet and bake at 400 degrees for 15 minutes. Soooooo good! You can also roll the uncooked dough into balls, place on a cookie sheet and freeze. Then put the frozen balls (my husband is grimacing) in a big ziploc and keep in freezer until you want a few. You can then bake them for about 20 minutes or until golden and eat them at breakfast time, etc.
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2 Responses

  1. Can you post the chicken and chick peas crock pot recipe? Or other fav slow cooker recipes? I always feel so good about myself when I make something in the slow cooker–very little time invested, and dinner make ALMOST effortlessly…

  2. Hi Julie-it is the same recipe as the ancho black beans with chile but made with chick peas instead!

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