Jalapeño Lime Corn Milk Biscuits

I really am just trying to find new ways to use up as much corn as I can. The mr won't really eat it (he says he hates it, but doesn't really, but is now really not eating it) and the littles can only eat so much. I have some in the fridge pickled, some in the freezer, and yet every time I come home from farm share I end up brining like 15 more pieces home with me. So I had to get a little crafty with this last batch. I milked it and made biscuits. And it was exactly the right thing to do. Making corn milk was genius (which makes me a genius?) and I am now going to be baking everything with it until I use up all the corn. 

These biscuits are very versatile, like all good biscuits should be. I served them to Barb and the mr with chili and of course they loved them but also I smothered raspberry jam all over a few and the mr was into that. Butter or almond butter too, or just plain. They can be eaten in all sorts of yummy ways.  And if you really are into the corn milk part but not the jalapeño or lime-ness of the biscuit, just don't add that stuff in. A simple corn milk biscuit would be just fine too.  Aaannd if you have a corn hater in the house, they still will probably like theses, or so this goes my experience, although I still don't think he hate corn. But what do I know? 

To the biscuits.

The stuff. Corn, soy milk, a lime, a few jalapeños, and earth balance. In the bowl we have some  flour, baking soda, baking powder, and salt.

Cook tha corn. A quick few minutes in boil water will do the trick. 

Get all that corn off those cobs. Sure you can nibble, it's hard not to. 

Fresh corn and soy milk go into the blender and blended until all smooth and creamy. Taste it.. it is pretty creamy dreamy.  

That is the corn milk. You could drink it just like this and it would not be weird. It is delicious. 

Get you jalapeños, remove seeds, and give them a good small dice and toss them into the bowl with the flours and stuff. Also zest the lime into the bowl with the flour.

Cold plant butter goes in first and cut in (I used fork, but you could use a pastry blender) until the dough looks crumbly. Add in the corn milk and the juice from the lime  and gently stir to just combined.

Dump the dough onto a floured surface and gather it all together then lightly press it down until  it's about an inch thick. 

This is the best part, ( Because I love the look of the cut out dough.. It apeals to me in some great way that I don't yet understand) cut the biscuits. I went and grabbed a biscuit cutter which I barely ever use, so that was a win.

Once you cut out the first biscuits, you can gather the dough and gently press it back together and cut out  more until you use all the dough.

Place the cut out biscuits on a baking sheet and brush the tops brushed with a little corn milk then into the hot oven they go.

Out they come looking all biscuity and such.. And don't mind the red reflection. That be my shirt. Note to self and to all. Don't wear red while taking pictures with reflective materials. 

Letting the biscuits be cool, just for a few minutes.

Still slightly warm all cozied together. 

Nothing like a basket of biscuits to make people happy.

-C

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Jalapeño Lime Corn Milk Biscuits 

makes about 15 smaller biscuits 

• 2 1/2 cups flour
• 2 ears of corn
• 1 cup soy milk
• 1 teaspoon salt 
• 1 teaspoon baking podwer
• 1/2 teaspoon basking soda 
• 1/4 cup  cold vegan butter
• 2 jalapeños 
• I lime 

Cook corn by removing husks and  dropping into a pot of boiling water for about 5 minutes. When corn is cooked, remove from water and allow to cool.  Once cooled enough to handle, cut all the corn off the cob and place into the blender with the soy milk. Blend until smooth. It should measure out to be a little more then 2 cups. If you have less, add in more soy milk until is measures 2 cups.  Place corn milk in fridge for at least 1/2 hour to cool. 

Preheat oven to 450.

Place flour, salt, baking soda, and baking powder into a large bowl. Zest the lime in as well and mix it all together. Grab jalapeños, cut in half, remove seeds, then dice into very small pieces. Mix those into mixture.  Now cut in the butter with either a fork or pastry blender until the mixture is crumbly. Add in juice of the lime and 2 cups of  the cooled corn milk and mix until just barley incorporated.

Dump the mixture onto a flour surface. Gather it al together and then press it flat until its about an inch thick. With a biscuit cutter, or a knife if you want square biscuits, cut out biscuits. If you use a cutter, place cut biscuits onto a baking sheet then gather the remaining dough and gently press back together and cut out more biscuits until dough is used up.  Once all the biscuits are on the baking sheet, brush the tops with corn milk  if you have a little left over or just plain soy milk then place them into the hot oven.

Bake for 17-22 minutes or until the biscuits are a nice golden brown. Once baked, remove from oven and place on a cooling rack to cool, or toss into basket with a tea towel and serve warm.

Then eat them.

Creamy Tomato Chard and Rocket Soup

I probabaly have already told you, but August is for sure my favorite month of the year (well,one of my favorites)

There is bounties of bounties of fresh, sweet and colorful, oh so juicy, crispy crisp, just so f ing  amazing, produce exploding all over the place. I have probably gained like 75 thousand pounds in the past month due to all of the fruits and veggies that I have been consuming. I am starting to consider it a full time job just to keep up with the eating.

 Another reason why I love August so much is becauuse the days are still nice and warm, but the nights are starting to cool which means I get to make so much soup!!!!!. 

This soup is the freshest freshy soup yet. Everything is from the farm and or the garden (except the salt pepper, vinegar and oil), some picked within hours of me making this.

. I am a lucky/spolied veggie brat.

Anyways. This soup. The fresh tomato base gives it a sweet, slightly acidic kick. So super creamy due to the lovely earthy stocks of the chard. Slightly spicy and earthy from the arugula* and chard green green. This soup... it just tastes so fresh and clean, yet hearty and satisfying. A perfect soup for a mid August night, eating outside, watching the sun slide behind the mountains and the temperature dropping just enough that you might want a light sweater. Or you can just eat it from the pot in the kitchen while watching TV. It's good eating anyway you want. 

*Here in America, it's called arugula.  Else where , it's  called rocket. I wish we all called it rocket, although I do like the name arugula, but for like my first born child or maybe a pet goldfish. Anyway, rocket is arugula,  or vice versa.

Soup time!.

The stuff. Some big  fresh tomatoes, a few stalks of chard, and a few handfuls of arugaula (aka rocket). A couple carrots, an onion, some garlic, salt and pepper and a bit of olive oil.. Oh, and I added some balsamic vinegar, which for some reason didn't make it into the picture (sorry vinegar)

Start by removing the chard leaves from the stalks. Set aside leave with the arugula. Chop up the carrot, chard stems, onion and garlic and toss into a big pot with a drizzle of olive oil, a splash of water, and a sprinkle of salt and pepper. Stir around and stick o nthe stove on medium heat for about 10 minutes until the veggies start to soften up.

All cooked up

Now chop up the tomatoes into chunks and toss those right into the pot with the other stuff. Add in a few cups water and a few glugs of balazmic vinegar. Bring everything to a boil and then turn heat to medium low and place a lid on pot and let cook at medium heat for another 20 ish minutes, or until the tomatoes are falling apart.

Now that everything is all cooked up, blend it up.

So silky smooth

And now take the chard leaves and the aruglula and chop into little pieces….into the pot they go.

Mix it all up.. and take the blender to the soup again….if you want a smaller sized bite.

Soup Into bowls..Then into mouth.

Happy August!!

And hey hey hey.. Have the best weekend!

-C

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Creamy Tomato Chard and Rocket Soup

• 4-5 large fresh tomatoes
• 4 large stalks of rainbow chard
• 2-3 big handfuls of arugula 
• 1 medium onion
• 1 large or 2 small carrots
• 4-5 garlic cloves
• 2-3glugs (about 2 tablespoons) balsamic vinegar 
• 3 cups water 
• olive oil
• salt and pepper

To start, remove stalks of chard from leaves and chop stalks, onion, carrot and garlic into chunks and place int a big pot with a drizzle of olive oil, a splash or water, and spinkle of salt and pepper. Place on stove on medium low heat sand cooke the veggies down until starting to soften and garlic is becoming fragrant. While that cooking, remove core from tomatoes and dice them up. Toss into pot with the cooked down veggies with the vinegar and water. Place a lid on the pot and let cook for about 20-25 minutes or until the tomatoes are falling apart. 

When cooked, using with a hand blender or a normal blender, blend the soup until smooth. (if using blender, pour back into pot)

Now take the arugula and chard leaves and chop them into wee little picese and mix into soup. If you want to, blend the greens into the soup.. but not until smooth, unless thats what you want.  Cook for another 5 minutes. Taste and season with more salt and pepper to taste.

Ladle into bowl and serve with lots of fresh cracked pepper, maybe a little balsamic drizzle or even some mustard (I at left overs with mustard and it rocked my world)

spoons work eel las eating utencils.