Three Ingredient Biscuits!, Crumble, Salmon and more

Three Ingredient Biscuits
I've been making these biscuits for several years, and first wrote about them here back in September of  2014.

These are the best tasting, fastest biscuits you will ever make and eat!  Half an hour from getting the last ingredient out until you're eating a flaky, hot, scrumptious biscuit!!

2-1/2 cups Bisquicktm or similar 'baking mix'
1/2 cup plain Skyr/Greek Yogurt or Sour Cream
1/2 cup Lemon-Lime Soda or Ginger Ale

Pre-heat the oven to 425F.  While that's happening bring the recipe together:

Put the four mix in a bowl, add the yogurt, and gently add the soda so that it doesn't foam a lot.  Stir together to incorporate into a wet dough.  Flour a working surface and plop the dough down.  Flour it liberally and then fold/knead together into a workable dough.  Pat or roll the dough out about 3/4" thick, and use a cookie cutter to punch out 6 nice biscuits.

Bake the biscuits 15 minutes until GB&D.  Total time to make and bake = 30 minutes!!

Fabulous by themselves, or as a base for Biscuits & Gravy.  Add a tablespoon of sugar to the mix and they're great as strawberry shortcake too!

Salmon With Chickpeas
Got this recipe from Weight Watchers Cafe.  The spice blend and the dollop of yogurt with a chiffonade of mint is what really makes this a great meal.

Preheat oven to 450F

2 Salmon fillets
3 tsp Paprika; a mix of sweet and smoky and hot paprika is really good
2 tsp Coriander
2 tsp Cumin
2 tsp fresh ground Black Pepper
2 Zucchini, sliced into 1" rounds
1 large Red Bell Pepper, chopped
1 cup Red Onion, diced
2-3 cups cooked Garbanzos/Chickpeas
2 Tbsp Skyr or Greek Yogurt
2-3 Tbsp Mint chiffonade
2 tsp EVOO

Line a shallow baking dish with foil and lay out the salmon fillets.  Also foil line a baking sheet.

In a ramekin, combine the spices, mixing well.  Then brush the fillets with the EVOO and coat with the spice blend.   Prepare the veggies and lay them out on the baking sheet and dust with the remaining spice blend (if any).

Bake the veggies 20 minutes.  The add the salmon to the oven and bake another 10-12 minutes until the salmon is flaky.

Plate the fish and veggies.  Add a dollop of yogurt to each fillet and top that with shredded fresh mint. Slices of lemon for squeezing over will not be amiss.

Cauli-Quinoa Casserole
Looking for something different in a casserole?  This is a really flavorful combination.   I can't really call it a casserole though, as casseroles have to have some sort of "binder" -- cheese, eggs, something -- and this recipe doesn't.  Still tastes good though!

1 head Cauliflower, disassembled
2 cups dry Red Quinoa -- regular tan quinoa is OK but the red has more flavor
3 cups Vegetable Broth
1 cup Onion, diced
6 cloves Garlic, minced
1 Tbsp Italian Seasoning
1 Tbsp White Wine Vinegar
3 cups Pasta sauce of your choice -- we like the Paul Newmantm brand sauces
1 cup Frozen Peas
recommended optional -- 1 cup of shredded cheddar to top the casserole before baking.

Cook the quinoa in a pot or rice cooker, to package directions.  While that's happening, combine everything else (except the pasta sauce and peas)  in a skillet and saute until the cauliflower is just starting to soften.

Fluff the quinoa with a fork, then spread it in the bottom of a 9x13 baking dish.   Spread the pasta sauce over the quinoa.  Now layer on the cauliflower mixture. Lastly, spread the peas over everything.

Bake at 350F for 20-25 minutes until the cauliflower is starting to brown a bit.

Brocc-Kale Stir Fry
I borrowed this recipe, with my own tweaks, of course, from the Food & Wine magazine site.  Quite simple really -- and tasty.

2-3 heads Broccoli, cut into florets
2-3 cups chopped Kale, mostly leaves not stems
1-2 Shallots, peeled and sliced
1/2 cup grated Parmesan cheese
Zest and juice of half a Lemon
1+ tsp Red Pepper Flakes
1/4 cup sliced Almonds, toasted in a dry skillet
SPTT
Optional -- large-diced Red Bell Peppers, sliced Mushrooms

In large skillet, splash of oil, cook the shallots a minute or so to release aromatics.  Add broccoli and cook 2+ minutes.  Now add the kale and cook until broccoli is tender ~ 3minutes.

Remove to a bowl, toss with the lemon juice and zest. pepper flakes and Parmesan.  Plate and devour!

Mango-Apple Crumble
Simple dessert for Sunday Brunch.  I thawed about 4 mangos worth from last year's harvest, sliced up a Fuji apple, and tossed in a handful of blueberries for good measure.  Put it all in an 8x8 baking dish.  I found this rather nice, simple, and somewhat healthier crumble formula to top it with.

for the crumble:
3/4 c oatmeal
1/3 c Almond Flour
2 tbsp. honey
3 tbsp. reduced fat butter, melted; or coconut oil
1tbsp brown sugar
pinch salt

Bake the dessert for about 40 minutes @350F until the crumble browns a bit.

Staffordshire Oatcakes
This is my take on a classic English breakfast dish.  It does take a bit of planning to prepare, but is well worth the time.  This is a yeast risen and savory pancake, unlike its sweet American baking powder cousin.   Makes 2 large cakes:

2-1/2 oz Fine Oat Flour or Scottish Oatmeal (not steel cut or rolled oats)
2-1/2 oz Whole Wheat Flour
1/2 cup each -- Milk and Water
1 pkt Quick Rising Yeast
pinch of Salt

Combine the oat and wheat flour, add the salt and dry yeast.  Nuke the water/milk mixture until 'blood temperature' -- about 30 seconds.  Add the warm liquid to the dry mix and stir into a batter.  Cover and let it rise for 1 hour in a warm, breeze free place (I put it inside the microwave, covered with a damp towel that I microwave for 1 minute to get nice and warm).

I cook these in a dry 9" non-stick skillet but you could use a barely oiled griddle also.  I dollop out 2/3 cup of the batter into a disk about 1/2" or more thick and cook them about 3 minutes per side over medium heat.

Server traditionally with a dusting of confectioner's sugar and a squeeze of lemon juice.