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Whole Wheat Biscuits

Committee meeting working lunch, 2/9/12 – served with Boston baked beans and roasted sweet potatoes

Adapted from the Food Network

The whole wheat flour in these biscuits doesn’t make them taste like cardboard-y health food. Instead, it gives them a nutty, sweet flavor that works equally well in savory and sweet dishes.

  • 1 cup minus 1 tablespoon milk (or substitute 1 cup buttermilk and omit vinegar)
  • 1 tablespoon white vinegar (omit if using buttermilk)
  • 1 cup whole wheat flour (If desired, this can be increased to 1 ½ cups, and the all-purpose flour can be reduced to ½ cup)
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons sugar (optional – use if the biscuits are going with a sweet dish)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces

Preheat oven to 400 degrees.

In a small bowl or measuring cup, combine milk and vinegar (skip this step if using buttermilk). Stir, and allow to sit while you prepare the rest of the recipe.

In a large mixing bowl, combine whole wheat flour, all purpose flour, baking powder, baking soda, sugar (if using), and salt.

Add the butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs. Some larger pieces are okay.

Add the milk and vinegar (or buttermilk, if using) to the dry ingredients and stir until just combined.

Turn the dough out on a lightly floured board. Fold the dough over on itself twice, then roll or press to a 1”-thick round. Cut into circles using a glass or biscuit cutter (or go the simple route and cut into squares). Take any scraps, press them into a new 1” thick round, and cut more biscuits, handling the dough as little as possible.

Place biscuits on an ungreased baking sheet. Cook for 12-15 minutes, until cooked through and lightly browned on top.

Roasted Sweet Potatoes

Committee meeting working lunch, 2/9/12 – served with Boston baked beans and whole wheat biscuits

Community training session demonstration dinner, 3/12/12 – served with Pulled Chicken and Beans in Pumpkin Barbecue Sauce on whole wheat hamburger buns

Roasted sweet potatoes are an incredibly easy, tasty, healthy side dish. Sweet potatoes are very high in vitamin A, and you can also eat the skin for some extra fiber.

  • 4 large sweet potatoes, cut into approximately 2” chunks (any shape is fine)*
  • 1 tablespoon vegetable oil, canola oil, or olive oil
  • ¼ teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, toss sweet potato chunks with oil and salt until evenly coated. Spread sweet potato in a single layer on one or two baking sheets.

Roast until a knife inserted in the thickest part goes in with no resistance, 30-60 minutes, depending on the size of your pieces.

Serves 8.

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Boston Baked Beans

Committee meeting working lunch, 2/9/12 – served with roasted sweet potatoes and whole wheat biscuits

Adapted from Simply Recipes

These baked beans take a long time to cook, but only a very short time to put together. If you have a slow cooker, you can let the beans cook overnight or all day long and return to a delicious meal with very little effort.

  • 1 lb (2 – 2 ¼ cups) dried beans, preferably white beans such as navy beans or great northern beans, but you can use any kind*
  • ⅓ cup molasses
  • 3 tbsp mustard, preferably Dijon
  • ⅛ teaspoon ground cloves
  • 3 cups warm water
  • 6-8 oz salt pork or bacon, chopped into ½” to 1” pieces
  • 1 onion, chopped*

Soak beans in a large amount of water for 12-24 hours. Drain beans.

If you do not have a slow cooker, preheat the oven to 250 degrees.

In a medium bowl, combine molasses, mustard, cloves, and water.

Place half of the salt pork or bacon in a layer at the bottom of a slow cooker, if using, or a heavy ovenproof pot. Then add half the beans. Add all the onions in 1 layer, then add the rest of the beans. Place the remaining salt pork or bacon on top. Pour the molasses mixture over everything.

Cover the slow cooker and cook on low for 8 hours. If using the oven, cover the pot and place in the oven for 8 hours.

When the beans are done, taste them, and add salt if needed (if you used salt pork, you probably won’t need to, but if you used bacon, you will). Serve immediately, or refrigerate, then reheat and serve later – this dish gets better the second day.

Serves 5-6 as a main dish, 10-12 as a side dish.

*Beans and onions can both be grown in Nebraska and, when properly stored, last a very long time.