spicy italian sausage & peppers pasta

when i was growing up italian sausage and peppers were a favorite treat. frequently, when my sisters and i spent the weekend at my grandparent's home, my grandmother would take us to an italian deli called claros after church on sundays. we usually ordered hot italian sausage and peppers sandwiches for lunch...and i have an aunt (last name donatelli) who makes grilled sausage, onions and peppers as an appetizer for most family parties. i thought creating a pasta dish out of these ingredients would be a delicious idea.

when i learned it is "comforting pasta" week at food network's comfort food feast i decided this would be the perfect recipe to share as it serves up family memories along with the pasta.  what is more comforting than that?  gran...aunt linda...beloved family...this is for you.

spicy italian sausage & peppers pasta

1 lb hot italian sausage (use mild if you prefer)

1 yellow onion, cut in half and then sliced lengthwise

1 green pepper and 1 red pepper, both cut in half and then sliced lengthwise

4 tbsp good extra virgin olive oil, plus additional for drizzling

2 garlic cloves, minced

1/2 tsp red pepper flakes

1 lb fusilli (or any short pasta you like)

kosher salt

grey salt

freshly ground pepper

1 tbsp good balsamic pepper

freshly grated parmigiano reggiano cheese

cut sausage into 1 inch pieces and remove casing. saute in large skillet for 5 minutes. drain. add onion and saute an additional 5 minutes. pour off any drippings but do not scrape pan. add 2 tbsp olive oil and the peppers and cook uncovered for approximately ten minutes until sausage is cooked through. add garlic and red pepper flakes and cook until garlic softens..do not let garlic burn... scraping up the browned bits from the bottom of the pan..(note, if you use hot italian sausage and the red pepper flakes, this dish will be very spicy..which i love...if you do not, either use mild sausage, or eliminate the pepper flakes...)

 

meanwhile bring a large pot of water to a boil. generously salt water with the kosher salt (water should taste a bit like sea water) and add the pasta. cook fusilli until al dente (firm to the bite)...start checking after 10 minutes. when pasta is ready, remove from pot with strainer and add to sausage pan. add 1/2 cup pasta water, remaining 2 tbsp olive oil and salt/pepper to taste. stir to combine. turn off heat, add a splash of balsamic vinegar, stir, taste and correct seasonings if needed. serve immediately with plenty of freshly grated parmigiano reggiano cheese..

 

do you have a favorite pasta recipe you would like featured? feel free to post or link in the comments section of this post. and please check out my cheddar cheese and roasted garlic version over at my sister blog napa farmhouse 1885.

it is "comforting pasta" week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
 

The Cultural Dish: Pasta Carbonara
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto
Red or Green?: Spicy Italian Sausage and Peppers Pasta
Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens
Jeanette's Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce
Dishin & Dishes: Skillet Gnocchi
The Heritage Cook: Macaroni and Cheese for Everyone
Devour: Low-Key Lasagna
Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon
Cooking With Elise: Scallops and Linguini
Big Girls, Small Kitchen: Swiss Chard Lasagna
And Love It Too: Baked Spaghetti With Zucchini Noodles
FN Dish: The Most Satisfying Pasta Dishes

 

my best,
diane
red or green
napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

grilled cheese sandwiches, red or green? style

i love the ooey, gooey dripping cheese!

i am often asked why this blog is called red or green?  a few people have emailed me and asked why they need to choose.  you don't...that is the whole point of the name.  i am currently living in taos, new mexico.  this means i frequently get to enjoy new mexican cuisine which is based on cooking with chiles.  there are two famous options...a red chile sauce and a green chile sauce. (see my recipe for red chile and another for stacked cheese enchiladas covered with the red sauce).  both chiles are delicious and when you order in a restaurant you are given the choice...red or green?  and then there is my favorite option..."christmas" which means you want both.

this is grilled cheese week at food network's comfort food feast and i decided to share my red or green? version.  i use sourdough bread (my homage to my beloved bay area of california), sharp cheddar cheese studded with new mexican green chile and a spread made with mayonnaise and smokey chipotle peppers.  warm, spicy, crunchy, melting bites of deliciousness.   comfort food at its best.

grilled cheese sandwiches are more of a technique than a recipe.  you should customize them to your liking.  use as much or as little cheese as you like.  whatever bread you want.  grilled or panini style?  i am sharing the way i make mine....share your favorites on facebook or in the comments section of this post and please check out my sharp cheddar and grilled onions version over at my sister blog napa farmhouse 1885.

red or green? grilled cheese sandwiches
for each sandwich:
1 tbsp mayonnaise
1 tsp minced canned chipotle peppers in adobo sauce
softened butter
2 slices sourdough bread
1/2 cup coarsely grated green chile cheddar cheese (or 1/2 cup sharp cheddar cheese and 2 tsp diced green  new mexican chiles)

heat skillet or grill pan(my preference) over medium high heat. in a small bowl, combine mayo and chipotles.  set aside.  spread 1 side of both slices of bread with butter.  spread the mayo mixture on the other side of each slice.  place 1 slice of bread butter side down in the skillet.  mound the cheese on top of the mayo side.  top with the second slice mayo side down.  grill for 3.- 4 minutes, or until bread is nicely toasted with deep grill marks (if using grill pan) and cheese is melted.  flip sandwich and grill second side until golden brown.  remove from heat, slice and serve immediately.

*note...i love adding slices of heirloom tomatoes in season to this sandwich.  other add-ins....greens, grilled onions, bacon, ham, grilled eggplant or whatever you like.

it is grilled cheese sandwich week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Jeanette's Healthy Living: Grilled Cheese With Kale Artichoke Pumpkin Seed Pesto
Cooking With Elise: Inside-Out Grilled Cheese With Bacon
Red or Green?: Grilled Cheese Sandwiches Red or Green-Style Napa Farmhouse 1885: Grilled Ham and Cheese Sandwiches Weelicious: Kentucky Hot Brown Panini
Virtually Homemade: Grilled Cheddar, Apple and Arugula Sandwich
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Devour: Caramelized Onion Grilled Cheese
Thursday Night Dinner: Grilled Cheese and Tomato Soup
The Heritage Cook: Open Faced Grilled Halloumi Sandwiches
Big Girls, Small Kitchen: Muhammara Grilled Cheese
Daily*Dishin: Grilled Jarlsberg and Black Forest Ham With a Surprise
FN Dish: Grilled Cheese Goes Beyond Cheese
Feed Me Phoebe: Mexi Grilled Cheese With Avocado, Pepper Jack and Refried Black Beans
 

my best,
diane
red or green
napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

green chile & olive oil biscuits

i have been craving comfort food for the past week. i told you i was recovering from pneumonia and soups, chili, stews and pasta have been on my "must eat" list.   of course, now that i live in new mexico, southwestern comfort food is also a mainstay.  beans, tortillas, red & green chile, breakfast burritos...this makes me happy and helps chase away the sick time blues.

i was happy to see that it is biscuit week at food network's comfort food feast.  i love biscuits and make them all the time.  my basic recipe is fast and easy...made with extra virgin olive oil instead of butter...and, because they are dropped not rolled and cut, they can be made in minutes. i decided to take the "breakfast as dinner" approach today and make the biscuits with diced green chile.  topped with a slice of ham and a couple of poached eggs, this makes me very comfortable....and is perfect for a chilly winter's eve.  enjoy!

green chile & olive oil biscuits

1 1/2 cups organic unbleached flour

1 3/4 cup white whole wheat flour*
1/2 tsp kosher salt
2 tsp alum free baking powder
2 tsp organic honey (optional)
1/2 cup extra virgin olive oil
3/4 cup milk...any kind...i use unsweetened almond

1/2 cup chopped green chile, drained if from frozen (see resources)

 

poached eggs

ham

1 tbsp chopped chives

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet.

 

in a large bowl, sift together the flour with the rest of the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...**note you may not need all the milk. add the green chiles and stir just to combine.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp)...but you can make yours as small or large as you like. baking times will vary depending on size. serve immediately.

for dinner today i placed 2 poached eggs, ham and a couple of biscuits on each plate and sprinkled grey salt, freshly cracked black pepper and some of the chopped chives over everything...pretty and delicious...

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**



do you have a favorite biscuits recipe you would like featured? feel free to post or link in the comments section of this post.   and please check out my cheddar cheese and roasted garlic version over at my sister blog napa farmhouse 1885.

it is biscuits week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

 

What's Gaby Cooking: Cheddar-Bacon Buttermilk Biscuits Jeanette's Healthy Living: My Mom's Beijing Biscuits "Shao Bing"
The Cultural Dish: Pineapple Biscuits
And Love It Too: Coconut Flour Country Biscuits
Red or Green?: Green Chile and Olive Oil Biscuits
Napa Farmhouse 1885: Extra-Virgin Olive Oil Drop Biscuits With Cheddar and Garlic
Made By Michelle: Swiss Chard and Feta Fritters
Devour: The Best Mix-Ins for Your Biscuits
Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
The Heritage Cook: Gluten-Free Buttermilk Biscuits
Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
FN Dish: 15 Takes on Biscuits

my best,
diane
red or green
napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

meatloaf with green chile

it feels so good to be back!  i have been away from blogging for 4 weeks.  first, my hard drive exploded and i was without a computer for a week, then i got really sick.  it actually turned into pneumonia and i have been bedridden for three weeks.  what a nightmare.

in any case, i am feeling a bit better and have been dying to cook.  happily this is meatloaf week at food network...the perfect "comfort food feast" item to get me back in the kitchen.  my recipe mimics the one my mom has made my entire life, but i added roasted green chiles for a bit of heat.  delicious.

this recipe makes a huge meatloaf...enough for a big family dinner and lots of sandwiches for the next few days.  i still get pretty tired, so a dish with leftovers works really well this week.  normally, i would serve this with garlic smashed potatoes, but i decided to go with roasted sweet potato fries and a large green salad.  sound good?

meatloaf with green chile
(serves 6 with plenty of leftovers for sandwiches)

1/4 cup extra virgin olive oil, plus additional for greasing pan
1 medium white onion, chopped
4 cloves garlic, minced
8 oz diced green chile (if from frozen, defrost and drain excess liquid.)
1/4 cup italian parsley, minced 8 oz tomato sauce, divided
2 eggs, beaten
1 1/2 cups dried whole wheat bread crumbs (homemade or store bought)
sea salt
freshly ground black pepper
2 lbs ground beef
1 1/2 lbs ground pork

preheat oven to 375 degrees. using olive oil, grease a baking dish or rimmed baking sheet. set aside. in a medium saute pan, heat the 1/4 cup olive oil until it just begins to shimmer. add onion, garlic and green chile and large pinch each salt and pepper. saute for 4 minutes. set aside and allow to cool.

in a large mixing bowl add the parsley, 4 oz tomato sauce, eggs, bread crumbs and large pinch each salt and pepper. add cooled onion, garlic chile mixture and combine. add ground beef and pork. gently, using your hands, mix meat into other ingredients until just combined. do not overmix. form into a loaf shape and add to prepared baking dish. spread remaining 4 oz. tomato sauce over meatloaf.

bake in preheated oven for 1 1/2 hours. the interior temperature should be at 165 degrees so check with an oven thermometer. continue cooking if necessary until meatloaf reaches proper temperature.

do you have a favorite meatloaf recipe you would like featured? feel free to post or link in the comments section of this post.

it is meatloaf week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf
The Cultural Dish: Classic Meatloaf
Red or Green?: Meatloaf With Green Chile
Napa Farmhouse 1885: My Mom's Meatloaf (Connie's)
And Love It Too: Not Your Momma's Meatloaf
Made By Michelle: Turkey Meatloaf
The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food
Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free) Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey
Dishin & Dishes: The Ultimate Southwest Meatloaf
FN Dish: For the Love of Meatloaf

my best,
diane
red or green
napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

taos double chocolate chip cookies

i write a blog celebrating spicy, hot food from all over the world.  so you would think i would be in trouble during food network's chocolate chip cookie week at comfort food feast.  happily, i have the perfect recipe...double chocolate from cocoa powder and bittersweet chocolate chips, good-for-you because they are made with white whole wheat flour*, agave instead of sugar and extra virgin olive oil instead of butter and they get a bit of a kick from ancho chile powder, cinnamon and cayenne pepper.

does that sound like an odd combination?  i have fallen in love with the mexican hot chocolate served here in new mexico. it is made with the same spices i used in the cookies.  hey, if it works in the cocoa...why not cookies?  give them a try....you may fall in love too!

taos double chocolate chip cookies
(makes 24)

1 1/2 cups unbleached white whole wheat flour*
1/2 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ancho chile powder
1/2 tsp cayenne pepper
1/2 tsp coarse grey sea salt
3/4 cup agave nectar
1/2 cup extra virgin olive oil
1 organic egg
1 tsp pure vanilla ( i like madagascar)
1/2 c organic flaked coconut
1/2 c bittersweet chocolate chips (60 % cacao)

preheat oven to 325 degrees. line 2 baking sheets with silpat or parchment paper. set aside. sift together all dry ingredients into medium bowl. in separate small bowl, whisk together the agave nectar, e.v.o.o, egg and vanilla. pour wet ingredients into dry and, using a wooden spoon, stir until combined. fold in coconut and chocolate chips. drop by tablespoons onto prepared sheets (i use a medium ice cream scoop). bake for 15 minutes and let sheets cool on racks. you can store in airtight containers for a couple of days...but best the day they are baked.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

it is chocolate chip cookie week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Big Girls, Small Kitchen: Oatmeal-Chocolate Chip Cookie Breakfast Bars
Jeanette's Healthy Living: Gluten-Free Chocolate Cranberry Walnut Cookies
What's Gaby Cooking: Salted Brown Butter Chocolate Chip Cookies
The Lemon Bowl: Gluten-Free Chocolate Chip Cookies
From My Corner of Saratoga: Chocolate Chip Cookies
Napa Farmhouse 1885: New Year's Resolution Chocolate Chip Cookies
Made By Michelle: The Best Blondies, Ever
Cooking With Elise: Chocolate Chip Cookies
Sweet Life Bike: Dulce de Leche Chocolate Chip Cookies
Virtually Homemade: Salted Caramel Chocolate Chip Cookies
The Cultural Dish: Chocolate Chip Cookie Goodness
Thursday Night Dinner: Chocolate Chip Coffee Cake
Dishin & Dishes: Chocolaty Chocolate Chip Cookies
Daily*Dishin: Chocolate Chip and Candied Bacon Cookies With Pecans
Devour:5 Takes on Classic Chocolate Chip Cookies
FN Dish: The Perfect Chocolate Chip Cookie

do you have a favorite chocolate chip cookie recipe you would like featured? feel free to post or link in the comments section of this post.

my best,
diane
red or green
napa farmhouse 1885

please follow us on facebook


i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

spicy baked sweet potatoes

it is potato week at food network's comfort food feast and i decided to keep it simple with the best ever way to bake them.  (how modest of me, right?).  baked potatoes are so very versatile...once they are cooked they can be topped with just about anything...from the classic sour cream and chives or cheese sauce, to the more healthful versions of chili or roasted vegetables. (try green chile stew for a delicious main course).  i like to use sweet potatoes for the increased nutrients and just drizzle extra virgin olive oil, sprinkle some cayenne pepper & chopped green onions and serve.  terrific as a side dish or, paired with a salad, a light lunch or dinner.

now...i must share that my favorite part of a baked potato is the skin. so my technique is designed to maximize the flavor and make it a bit crispy with lots of texture. feel free to bake your potatoes however you like but just try my way one time.  you may find that your friends and family devour every bite...skin and all...maximizing the nutrition, fiber and..to me at least...the taste!

spicy baked sweet potatoes~serves 2
2 large organic sweet potatoes, scrubbed and unpeeled
extra virgin olive oil
coarse grey salt
cayenne pepper
freshly cracked black pepper
3 green onions, chopped...white and green parts

preheat oven to 425 degrees. place a cooking rack on a rimmed baking sheet. prick potatoes 5-6 times with a sharp knife. this allows steam to escape while the potatoes are cooking and you get baked potatoes...not steamed potatoes (completely different texture). using your hands, rub olive oil all over a potato and then place on the prepared rack. repeat with second potato. sprinkle both potatoes with the coarse grey salt. roast in oven 45 minutes to 1 1/2  hours until the potatoes give slightly when squeezed. (cooking time depends on how large and thick the potatoes are.  begin checking after 45 minutes and then every 15 minutes until done)

to serve, slice a potato down the center lengthwise. gently squeeze to loosen the flesh being careful not to tear the skin. use a fork to fluff up the flesh and drizzle a bit more olive oil over the top. sprinkle with cayenne pepper, grey salt and black pepper. repeat with second potato.  sprinkle chopped green onions over top and serve immediately.

another recipe you may also enjoy:
spicy twice baked sweet potatoes

it is potato week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I'll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

my best,
diane
red or green
napa farmhouse 1885

please follow us on facebook
Follow @redorgreenchile

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

bean & green chile pot pie with cornmeal biscuits

happy new year everyone!  i am excited to tell you about a new weekly "fest" from food network.  longtime readers know we do a summer and fall series each year focusing on different fresh, in-season fruit and vegetables each week.  for the first time ever we are going to continue the event during winter.  the difference is "winterfest" will emphasize comfort foods.  the schedule for "comfort food feast" is as follows:

January:

2- Pot Pie

9 – Potatoes (mashed potatoes, French fries, etc.)

16 – Chocolate Chip Cookies

23 – Pizza

30 – Chili of any kind (for Super Bowl)

February:

6 – Chicken (fried chicken, chicken and dumplings, etc.)

13 –Stew (of any kind)

20 - Meatloaf

27 – Biscuits

March:

6 – Grilled Cheese

13 – Comforting Pasta (Mac and Cheese, Carbonara, Baked Spaghetti, etc.)

 

this is going to be fun!  my two new year's goals (i like that word better than resolutions) are to         #1. continue experimenting with recipes that taste delicious but use clean, healthy, good-for-you ingredients and #2. cook like a locavore.  the second goal has never been more challenging for me.  using local, in-season food in the middle of winter in california is one thing....in a small, mountain/desert town like taos it is completely different.  we get snow here! :)

 

we start comfort food feast with pot pies.  this bean & green chile pot pie with cornmeal biscuits is one of my favorites.  vegetarian, spicy and very versatile.    the combination of beans, corn, green chile and cornmeal is pure new mexico and i used local ingredients where possible (sadly we don't have local avocados or olive oil).  give it a try and please let me know what you think.

 

here is a tip for the biscuits used in a pot pie.  bake them first and then use to top your filling ingredients.  most recipes call for the raw dough to be baked along with the rest of the pot pie.  i find the biscuits are never crisp and crunchy on the bottom  when using that method. i am not a fan of mushy dough.

 

 

bean & green chile pot pie with cornmeal biscuits

(serves 6)

2 cups dried beans (pinto, black, bolitas)
1 white onion, peeled and chopped
4 cloves garlic, peeled and minced
1 tbsp extra virgin olive oil
13 oz chopped fresh or frozen new mexican green chile (see resources) mild, med or hot
10 oz fresh or frozen sweet corn
2 tomatoes chopped (if in season, otherwise you can omit)
2 tbsp tomato paste
1 tsp mexican oregano
1 tsp ground cumin
sea salt
freshly ground black pepper
cornmeal biscuits (recipe below)
fresh salsa
fresh guacamole

add beans to large stockpot and cover with water by 3 inches. soak for 4-6 hours or overnight. bring to a boil and then reduce heat to high simmer. cook until beans are tender adding additional water if needed to keep beans covered. (note, cooking times depend on how fresh your beans are. fresh dried beans, like the ones sold by rio culebra take about 3 hours to cook. older beans, like the ones bought at the supermarket, can take considerably longer...4-6 hours. plan accordingly and begin testing every 30 minutes after 2 hours. they should be al dente...like pasta...when ready.

in a small pan, saute onion and garlic until soft and translucent.  add to bean pot. add green chile, corn and tomato paste and cook until hot. add salt and pepper to taste. 

preheat oven to 375 degrees. butter or oil a 9 inch deep dish pie dish.  add enough beans to fill a bit more than 3/4 full.  top with baked biscuits.  drizzle with extra virgin olive oil and bake for 15-20 minutes or until hot.  serve with salsa and fresh guacamole.

cornmeal extra virgin olive oil drop biscuits

1 1/2 cups spelt flour
1 1/2 cups coarse cornmeal (i use polenta)
1/2 tsp salt
2 tsp alum free baking powder
2 tsp raw honey
1/2 cup extra virgin olive oil
3/4 cup coconut or almond milk (plus 2 tbsp)

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form. gradually add 3/4 cup milk a little bit at a time until all the dry ingredients are incorporated into the dough.  the dough will be very crumbly but should hold together when squeezed with your hand.  if too dry add 1-2 tbsp additional milk.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 40 minutes or until biscuits are golden brown. i use approximately 1/4 cup of dough for each biscuit...but you can make yours as small or large as you like. baking times will vary depending on size.

it is pot pie week at food network's "comfort food feast".  check out the other delicious sounding recipes from my blogger friends:
Made by Michelle: Chicken and Biscuits in a Pot
The Lemon Bowl: Chicken Pot Pie With Phyllo (Dairy-Free)
Napa Farmhouse 1885: Roasted Root Vegetable Pot Pie With Extra-Virgin Olive Oil Biscuits
Red or Green?: Bean and Green Chile Pot Pie With Cornmeal Biscuits
FN Dish: Post-Holiday Pot Pies

do you have a favorite comfort food recipe you would like featured?  feel free to post in the comments section of this post.

my best,
diane
red or green

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.