Green Chile Biscuits and Gravy

(From Edible Santa Fe), by Amy White.



    2 C. all purpose flour
    1 T. baking powder
    3/4 t. salt
    6 T. cold unsalted butter cut into small pieces (or 1/3 C. shortening)
    1 C. buttermilk (or milk with juice of half a lemon)


    1/4 lb. sausage
    2 T. flour
    2 C. milk
    1/2 C. chopped green chile
    1/4 C. grated cheddar
    Salt and pepper


  1. Preheat oven to 450F.
  2. Mix flour, baking powder, and salt in a food processor.
  3. Add the butter and pulse a few times until the mixture resembles cornmeal, with a few pea-sized chunks remaining. (If you don’t have a food processor, just cut the fat into the flour mixture with a fork.)
  4. Add buttermilk and pulse until the dough comes together in one large piece. Do not overmix.
  5. On a floured surface, fold dough over 2 or 3 times to bring it together. Gently flatten to about 3/4 inch thick. Cut dough into circles with a can, or 9 even squares.
  6. Place biscuits onto a cookie sheet and bake 15-17 minutes, or until well-risen and golden brown.
  7. Meanwhile, fry the sausage in a large skillet, breaking it up into small pieces with a spatula. (Many locally produced sausages are quite lean – you may need to add a little oil to keep it from sticking.)
  8. Add flour and stir to coat the sausage.
  9. Whisk in milk and cook until just thickened. Stir in green chile and cheese, season with salt and pepper, and remove from heat.
  10. Split biscuits in half and top with gravy. Enjoy the rest of the biscuits with butter and jam.

Goddess Dressing

1 clove garlic
juice of 1 lemon
1/2 cup unchopped cilantro
1 cup unchopped parsley
4 T Braggs Liquid Aminos (or less tamari, if you don’t have Braggs)
1/2 t umeboshi plum vinegar (or other vinegar, if that’s what you have)
1/2 c olive oil

Blend all together, chill. Excellent for many uses, not just salad.

Easy refrigerator pickled beets

From my mom, who can’t remember where she got it

2 lbs beets
1.5 c cider vinegar
1.5 T dry mustard
1/2 t salt
1.25 c sugar
2 medium onions, sliced thinly
2 t celery seeds

cook beets until tender, & drain, reserving 1 c cooking liquid; slip off skins & slice
heat vinegar & reserved water to a boil
mix mustard, salt, sugar; add to vinegar & let boil again
arrange beets & onions in layers in canning jar; add celery seeds & cover w/vinegar mixture
cool, refrigerate, use w/in 2 days

Bangladeshi Red Lentils

This didn’t work so well the first time, but maybe with red lentils it would.

1 cup red lentils (skinless masoor dal), washed and drained
1/4 tsp ground turmeric
1 medium onion, half finely shopped and half cut into fine half rings
3/4-1 tsp salt
3 Tbsp olive or canola oil
2 cloves garlic, cut into thin slices
2-3 dried hot red chilies, each broken in half

Put the red lentils, 3 1/2 cups water, turmeric, and the chopped onions into a medium pan. Bring to a boil. Cover partially, turn heat to low, and cook 45 minutes or until the lentils are very tender. Add the salt and mix in.

Pour the oil into a small frying pan set over medium heat. When hot, put in the sliced onions and stri a few times. Add the garlic and chilies. Stir and fry until the onions and garlic have turned a rich golden-red color. Pour the contents of the frying pan into the pot with the dal. Stir to mix.

[ From “At Home with Madhur Jaffrey” ]

Red Lentils with Ginger

Tara really liked this, and the boys did too.

3 cloves garlic, crushed in a garlic press
1 tsp finely grated peeled fresh ginger
1 Tbsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp ground turmeric
3 Tbsp olive or canola oil
4 Tbsp chopped onions
1 cup (5 ounces) finely chopped tomatoes
1 cup red lentils (skinless masoor dal), washed and drained
3/4-1 tsp salt
3 Tbsp chopped cilantro
1 Tbsp unsalted butter (optional)

Put the garlic, ginger, coriander, cumin, cayenne, and turmeric into a cup and mix.

Pour the oil into a wide, medium pan and set over medium heat. When hot, put in the onions. Stir and fry until they turn golden at the edges. Add the spice mixture from the ucp. Stir for a minute. Add the tomatoes. Stir and cook, scraping the bottom, until the tomatoes have softened. Now put in the red lentils, 3 1/2 cups water, and the salt. Bring to a boil. Cover partially, turn heat to low, and cook 45 minutes. Stir well and cook, uncovered, another 5 minutes. Stir in the cilantro and butter just before serving.

[ From “At Home with Madhur Jaffrey” ]

Yellow Basmati Rice with Sesame Seeds

A good, basic, rice. The split-peas don’t really work, so I may leave them out next time. Only down-side is the 30 minute prep on the rice, but you can do that while making other dishes.

2 cups basmati rice
2 tbsp olive or canola oil
1 dried hot red chili
1 tsp urad dal or yellow split peas
1 tsp whole brown or yellow mustard seeds
1 tbsp sesame seeds
1/2 tsp ground turmeric
1 tsp salt, if desired

Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip.

Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the red chili, urad dal, mustard seeds, and sesame seeds. As soon as the dal turns reddish an the mustard seeds begin to pop, add the drained rice, turmeric, and salt. Turn the heat down to medium. Stir very gently and sauté for a minute. Add 2 /3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.

[ From “At Home with Madhur Jaffrey” ]