Bacon, Cheddar Cheese, and Jalapeno Oil Biscuits

When it comes to food, bacon is not a hard sell. It is delicious, flavorful, and is a staple of the American breakfast. For this recipe, it seemed only fitting to combine bacon with two other fantastic flavors, cheddar cheese and Pastamore Fresh Jalapeno Oil. After making these biscuits a few times, I can say that the Pastamore Fresh Jalapeno Oil gives an amazing flavor that is both distinct and mildly spicy. These surely are more work than opening up a can of prepared biscuits, but those who eat them will definitely appreciate your hard work.

Ingredients:
2 Cups - All purpose flour
7 Tbsp - Butter
1 Tbsp - Baking powder
1 tsp - Sugar
1/2 tsp - Cream of tartar
2/3 Cup - Milk
3/4 Cup - Shredded Cheddar Cheese
2 Tbsp - Pastamore Fresh Jalapeno Oil
6 Strips - Bacon (for vegetarian version substitute 8 strips soy bacon)

Directions:
1. Cook bacon or bacon substitute as directed by instructions. (This is best done the night before so that the bacon is cool when added to the dough.) Chop bacon in 1/4"-1/2" pieces.

2. Preheat the oven to 450° F. Combine the flour, baking powder, sugar, cream of tartar, cheese, bacon, butter, and 1 tsp. Pastamore Fresh Jalapeno Oil in a medium mixing bowl. Use a potato masher or a pastry blade to cut the butter into the mix until it looks like large crumbs. Make a well in the center of the mixture and add the milk. Lightly mix until a dough like consistency is reached.

3. Place the dough on a lightly floured work-surface and mix the dough. Do not over mix, the dough will only need to be kneaded 10-15 times to become fully incorporated. Roll or push the dough into a 1/2" thickness, and create a square shape. Using a knife, cut the biscuits into scone shaped pieces (approximately 2-3 inches wide and cut into triangles).

4. Place the biscuits on a baking sheet, brush the top of the biscuits with the remaining Pastamore Fresh Jalapeno Oil, and cook for 10-13 minutes. Biscuits should be golden brown on top and resist being pushed down.

Keep the dough as cold as possible when mixing, as it will help with a light and flaky texture when the biscuits are completed. While these biscuits may not be the healthiest thing to ever come out of your kitchen they surely will be delicious.

Quinoa...Q and A

Q:  Quinoa, What are you?

A:  Some people think I am a whole grain. Actually, I am closely related to the beet and spinach and tumble weed family.  Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.^[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.^[10]

Q:  Where did you come from?

A:  I originated in the Andean region of South America.

Q: Why do you need to be rinsed?

A;  I have a built in system that protects my seeds from being eaten by the birds.  I create a waxy surface (called saponin)over my seeds (that apparently look like bird seed)... this waxy surface prevents the birds from eating my crops.  I would recommend for the novice to buy me, pre rinsed...and if you can't find me rinsed; learn how to rinse me well, so that I won't taste bitter.

Q:  So how do we make you?

A:  Just like I am a rice or orzo dish....same ratio, 2 parts water to 1 part me.  I can be replaced for any dish with rice or orzo pasta, because I am gluten free.  Keep in mind that I have been told that I have a mildly nutty like flavor and once cooked increase to 4 times my size.  I can be eaten for breakfast, lunch and dinner, even dessert!


Crispy Quinoa Cookies

• 1/2 cup Honey
• 1/3 cup Brown Sugar
• 1/2 cup Butter
• 1/2 cup Almond Butter
• 1/2 tsp. Vanilla Extract
• 1 cup Quinoa Flour
• 3/4 cup Quinoa Flakes
• 1 tsp. Baking Soda
• 1/4 tsp Salt
• 1/2 cup chopped Walnuts

Directions: Heat oven to 350 degrees F. In a medium bowl, cream together honey, brown sugar, butter, nut butter and vanilla.  Combine Quinoa Flour, Quinoa Flakes, Baking Soda and Salt in a small bowl. Add dry mixture to creamed mixture and beat until well blended. Add Nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 12 - 15 minutes or until golden brown. Cool 2 minutes before removing from cookie sheet. Yields about 3 dozen small cookies.

Make your own Granola

Make your own Granola? Well, I finally found a recipe that is quite good. This is an easy way to make sure you don't miss breakfast.  I get some yogurt, slice up some bananas, raisins, drizzle with Pastamore Raspberry Balsamic Vinegar and top off with granola.  Actually, you can use any of the flavored balsamic vinegars, the darker ones are thicker and very delicious. Quick, easy and nutritious.  I have added a jpg. that you can download. So why not, try this one...make your own granola.http://www.pastamore.com/product_detail.cfm?CatID=24&PID=8

Pastamore Fresh Jalapeno Oil, Sweet Potato and Red Bell Pepper Frittata

Recently on our Facebook page, I asked if anyone had a question on how to use a specific product that we sell. One of the responses to this question was the Pastamore Fresh Jalapeno Oil. This oil is amazingly versatile and compliments many different flavor profiles. From salsas, potatoes, eggs, and Mexican dishes this oil shines. The flavor of the oil is a great compliment and can give any dish that little extra zing you are looking for. Below is a new recipe featuring this oil, and I must say it is both easy to make and delicious.

Ingredients:
1 Large sweet potato (baked)
1 Red bell pepper
1/4 Fresh parsley
5 Eggs
2 oz Cheddar cheese
2 Tbsp Pastamore Fresh Jalapeno Oil

Directions:
1. Preheat oven to 400°F. Cut the sweet potato into 1/4"x1/4" to 1/2" to 1/2" cubes. Slice the red bell pepper so that strips are approximately 1/4" wide. Heat a 12" cast iron pan on the stove over medium-high heat. When the pan is hot, add the Pastamore Fresh Jalapeno Oil and then add the red bell pepper. Saute for 2 minutes and then add the sweet potato to the pan. Stir often, ensuring that nothing is sticking to the pan.

2. In a bowl, combine the 5 eggs and beat then until they are evenly mixed. Add the cheddar cheese to the eggs and stir to combine. When the red bell pepper is fairly soft pour the eggs into the pan, and then place the cast iron pan into the preheated oven.

3. After 8-10 minutes the frittata will be finished. The eggs should be firm and be over 155°F. Allow the frittata to sit for at least 5 minutes and then slice and serve. Top with fresh avocado or Greek yogurt for a little something extra.

This is a quick recipe that takes only 20 minutes and delivers great flavor. The jalapeno flavor is subtle and adds just enough heat to the dish.