Page 12 - Your Local Image 2019
P. 12

ButtermilkBiscuits
Buttermilk Biscuits
Ingredients:
- 2 cups self-rising flour, plus more
- 1/4 cup chilled vegetable shortening - 2/3 cup buttermilk
Directions:
• Position rack in middle of oven; preheat to 500°F. Grease a rimmed baking sheet with nonstick vegetable oil spray or butter.
• Place 2 cups flour in a large bowl. Cut in shortening with a pastry
cutter or 2 butter knives until pea-sized lumps form. Stir in
buttermilk until a shaggy dough forms.
• On a lightly floured work surface, turn out dough and gently
knead 2–3 times until dough just comes together, being careful to not overwork. Roll out dough to a 1/2” thickness; cut with a 2” biscuit cutter or small glass that has been dipped in flour.
• Transfer biscuits to prepared baking sheet and bake until golden brown, 6–8 minutes. Transfer to a wire rack and let cool.
• Cooks’ Note: If you don’t have self-rising flour, whisk together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 tsp kosher salt as a substitute.
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Ingredients:
- 2 cups cherry tomatoes
- 3 cups baby carrots
- 2 yellow bell peppers, thinly sliced
- 1 large head broccoli, florets removed
- 2 small red onions, cut into wedges
- 1 lb. boneless skinless chicken breasts, cubed - 2 cups cooked brown rice
For the Marinade:
- 1/3 cup extra-virgin olive oil
- Juice of 2 limes
- 1/4 cup freshly chopped cilantro - kosher salt
- Freshly ground black pepper
Directions:
• Preheat oven to 400o. On two large sheet pans, place tomatoes, carrots, bell peppers, broccoli, red onion, and chicken.
• Make marinade: In a medium bowl, combine olive oil, lime juice, and cilantro and season with salt and pepper. Whisk until com- bined. Pour marinade over veggies and chicken and season with more salt and pepper. Toss until completely combined.
• Bake until vegetables are tender and chicken is cooked through, 25 minutes. Divide cooked rice among five containers and top with roasted veggies and chicken. (Note: Cooked poultry stays good in the fridge for 3 to 4 days. We recommend freezing your Thursday and Friday meals for best results.)
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