2 Ingredient Biscuits

A good recipe can often be used in different ways. My previously posted 2 Ingredient Bread is the simple recipe used for breakfast in biscuit form. Divide the dough into a dozen drop biscuits for delicious, tender, and crusty biscuits.  They may not be as pretty as the traditional rolled and cut biscuits, but this is so quick and tasty.  To make flat bread in the same way, simply flatten out the pulled pieces.

2 Ingredient Biscuits

1 cup whole fat Greek yogurt

1 cup self-rising flour

Preheat oven to 400 degrees.  Prepare a baking sheet by lining with parchment paper. Put flour into a large mixing bowl.  Make a well in the center and add yogurt.  With your hands, begin gently pulling some of the flour over into the yogurt, repeating until the 2 ingredients are a shaggy dough you can shape into a ball.. Knead gently and pull off pieces to place on the baking sheet.  This will make 9 -12 small biscuits or 6 large ones.  Bake for 15 to 20 minutes or until turning golden brown.

Stuffed 8 Ball Zucchini

Last Saturday I found these little squash at the Farmers Market in Sugar Land.  They are a hybrid squash, named 8 Ball Squash, that can be used much like Zucchini.  They are perfect for stuffing.

The stuffing I used is a variation of a recipe I found online, but any number of ingredients can be used.  I will try adding some fresh herbs and pine nuts the next time I make these. You could also try different cheeses or even add cooked ground meat.  I have often stuffed long zucchini.  My family calls those Zucchini Boats.  These look a bit like Zucchini Muffins!  I have planted a squash in my garden called Cupcake Squash and I can’t wait to see what that squash looks like!

Stuffed 8 Ball Squash

3-4   8 Ball Zucchini

4 slices bacon, cut into 1/2 inch pieces

1 tomato, peeled and chopped

1 small onion, chopped

3/4 cup grated sharp cheddar cheese

1/2 cup Panko bread crumbs

1 teaspoon Italian seasoning (I use Penzey’s Tuscan Sunset)

Salt

Ground black pepper

1 cup water, or less.  See directions.

Preheat oven to 375 degrees.

Slice the tops off each zucchini. Set aside and reserve for later. Hollow out with spoon, chop,  and reserve the pulp.

Add bacon pieces to skillet and cook until bacon is brown.  Add the reserved chopped zucchini pulp, tomato, Italian seasoning, and onion and cook for 20-30 minutes, or until most of the liquid has cooked down. Remove pan from heat, add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired. Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch. Place the pan in oven and cook for 20 minutes.

Remove from oven and top each zucchini with extra cheese. Place the reserved zucchini tops in the pan, return to oven and cook for 20 more minutes or until the zucchini is tender. Lift out stuffed squash to serving dish and add tops.

Garden Vegetable Pie

There are a variety of recipes for pies or tarts using summer vegetables. I find some in my cookbook collection; many more are found online. Some recipes use a crust for the pie, others do not. A combination of eggs and cheese makes the dish set up so that it can e sliced into wedges.  Some would say that makes this a fritttata or crustless quiche, but plain old pie works just fine for me. Almost any assortment of fresh vegetables can be combined but I got great responses last week when I took this zucchini pie to a friend’s home. The entree was roasted pork tenderloin, and guests were asked to bring salad, vegetable, fruit, and dessert. The combination of pork, spinach salad, fruit salad, and this vegetable pie was delicious and hearty. We almost did not need Key Lime Pie for dessert, but it was yummy, too.

Garden Vegetable Pie

4 tablespoons butterhalf

1/2  onion, diced

2 ears sweet corn, kernels removed

2 large zucchini, sliced very thinly (about 4 cup

2 Tablespoons chopped fresh basil

2 teaspoons fresh oregano leaves, chopped

½ teaspoon salt

12 ounces shredded cheese (I used white cheddar)

4 eggs, beaten

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet. Add onions and zucchini. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute for another 5 minutes.. Remove from heat.

Once the mixture has cooled for a few minutes, stir in basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or spray with cooking spray. Arrange a few zucchini slices so they lay flat and look nice. Top with a little extra cheese, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes to brown the top. Let stand for 10 minutes before cutting into slices.

Crock Pot Pork Tenderloin with Asian Rub and Ginger Glaze

asianporkgingerglaze

I adapted my version of this recipe from one called Asian Pork posted at thefoodcharlatan.com.  I had hidden it away on Pinterest in my Best Crockpot Pick board and made it last week. The flavor is amazing!  We served it at a family gathering and used leftovers in pork fried rice!

  • 5 pounds pork tenderloin (I used 4 tenderloins, which filled the bottom of my crockpot)
  • 1 cup water
For the rub:
    • 2 tablespoon brown sugar
    • 3 teaspoons salt
    • 2 teaspoon powdered ginger
    • 2 teaspoon cinnamon
    • 1 teaspoon garlic powder
    • 1 teaspoon powdered cloves
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper
For the glaze:
  • 1 cup brown sugar
  • 2 tablespoon cornstarch
  • 1/2 cup rice vinegar (or white)
  • 1 cup cold water
  • 4 tablespoons soy sauce
  • 4 tablespoons Penzey’s crystallized ginger bits
  • fresh cilantro or parsley for garnish
  • lime wedges, to garnish
  1. In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper to make a rub for pork..
  2. Place the tenderloins in the slow cooker. Rub the seasonings over the top and bottom of tenderloins.
  3. Pour 1 cup water in the slow cooker, on the edge or in the middle so that you don’t wash off all the spices you just rubbed on.
  4. Cook on low for 7-8 hours, then preheat your broiler.
  5. While the pork is finishing up in the slow cooker and your broiler heats up, combine 1 cup brown sugar, cornstarch, rice vinegar,  water, and soy sauce in a small saucepan.
  6. Set over medium heat and stir until mixture thickens, about 4 minutes.
  7. Remove from heat and stir in ginger bits.
  8. Line a baking sheet with aluminum foil and spray with nonstick spray.
  9. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
  10. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it but not dry.
  11. Serve with remaining glaze on the side, and garnish with lime and cilantro.