Veggie Biscuit SKILLET Casserole

For whatever reason, cooking in my skillet makes me wanna hear this song. 

While I haven't had a chance to make cornbread in it yet--I did make biscuits the other night. I've been pining for a cast iron skillet for a long time. My bestie and my sweetie picked up on all my shamefully overt hints, and I got two (in different sizes) for my birthday! Thanks y'all.  

We broke it in making a very modified version of the Leek and White Bean Cassoulet in Veganomicon. By modified I mean that there are neither leeks nor white beans in this, but it's the same idea. 

Sorry for the picture quality. My camera was in use uploading photos from our hike to Wahclella Falls, which, by the way was a great place to bring the dogs. We got a late start since Drew had to work. It's getting dark so early now this short trip was the perfect length. It was easy, beautiful, we had the place to ourselves, and Mikey really enjoyed running his heart out off leash. 

Veggie Biscuit Casserole

1 large potato (chopped and boiled until soft)

1 medium onion

2 cloves of garlic, minced

2 carrots, sliced

1 huge patty-pan squash, chopped

6 medium cremini mushrooms, chopped

1 can garbanzo beans

large handful of kale

Sauce

2 cups vegetable broth

1/4 flour

1 tablespoon soy sauce

Biscuits

3/4 cup almond milk

1 teaspon apple cider vinegar

1.5 cup all-purpose flour

2 teaspoons. baking powder

1/4 teaspoon salt

1/4 cup nonhydrogenated shortening 

Directions

Preheat the oven to 425F.

Boil your potato. While it's boiling you can chop the veggies and then make the biscuits. Begin sauteing your onions, garlic, carrots, squash, and mushrooms in a little oil in the skillet.

Mix all the dry ingredients for the biscuits and add the vinegar to the almond milk so it begins to curdle, aka turns to buttermilk. Add the shortening to the dry mix until it's crumbly. Then add the milk and mix until it just comes together. Set aside.

Start making your gravy. Heat the vegetable broth in a saucepan. Slowly whisk in the flour, and then the thyme. Keep on a low heat, and keep an eye on it so it doesn't get too thick. 

 I used this little pig whisk my mom gave me years ago. Still love it. 

Once all your veggies are sautéed and the oven is heated, add the beans, kale, and previously cooked potato. 

Remove from heat, and drop the biscuit batter on top of the casserole. Make sure you leave some space between the biscuits. I didn't leave enough space, and mine turned into one giant biscuit, which wasn't actually a big deal.

Enjoy! This meal is hearty and delicious. Warning: this does not re-heat well in the microwave, so either invite over a few friends so you finish it off the first night, or commit to re-heating it in your oven. 

From the garden: squash, garlic, thyme, and kale

Tomatoes in November

Things to be grateful for: Tomatoes in November! I can't believe it, but I picked these today. I have one cherry and one pear tomato plant that are hangin' in there. To be honest, they are not as flavorful as the ones that ripened in the summer sun, but they're still pretty good, and I can't complain.

I'd like to share a recipe for one of the strangest and best things I've discovered this year: tomato jam. Maybe you're already familiar with it, but it's new to me. I guess it's actually quite old, maybe your grandma made it, but it's making a comeback. I always think of jam as being fruity, and often too sweet for my taste, but tomato jam is savory and sweet, and with all the spices and ginger, it's really flavorful. If you are one of those people who struggle to decide between pancakes and eggs for breakfast--savory or sweet--I think you will enjoy this.

It's good with cheese and crackers, on biscuits, and a wonderful winter substitute for tomatoes and cream cheese on an english muffin (one of my favorite summer foods). Other folks have suggested eating it with fish and meats, but I haven't tried that. Crazy chefs in San Francisco are even putting it in their ice cream.

This is a Mark Bittman recipe. I didn't have any roma tomatoes left, so I made it with the cherry tomatoes. They were too small to core, so I left the seeds in there, and reduced the sugar since they are naturally sweeter. It turned out great. I made a lot, so I canned the jam using a water bath canner, added more lemon juice, and processed the jars for five minutes.

Tomato Jam
1 1/2 pounds good ripe tomatoes cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

September/October update

Ok, so it's been awhile, and I thought I'd summarize what I've been up to lately and explain why I haven't written. This post has no recipes or real gardening information. In fact, since it's mostly friends and family that read this thing, I'm considering changing it up and making this blog a little more personal. While I haven't been posting, I've still been taking lots of pictures. September and October were busy.

I went to LA and saw some cacti.

And had fun with old friends on the beach.

I went to the beach again, (this time on the east coast) and became engaged to my life long love and number one ally.

We came back to Portland and saw thousands of swifts funnel into a chimney. Amazing!

The grapes came and went, and I made tons of jam.

We went to a beautiful wedding in Asheville, and Drew started to grow a mustache.

The fall seeds sprouted.

  I grew a pumpkin, and picked some more with my bestie. 

And then we carved them.

I planted garlic. 

Drew's family visited and helped us drink the brown ale he made with the hops from our garden. 

 I got a new job (or two) and get to see this on the bus on the way to work.

 I didn't take this photo, but this is what it looks like.

So yeah, lots of things happened in September and October. I never thought I'd say this, but in a way I'm looking forward to the rainy season, for things to quiet and settle down, and to have time to enjoy my engagement. I can't wait for Thanksgiving with friends and to celebrate with my west coast family. I'm also looking forward to working in my neglected garden again, even when it's muddy and the only thing growing are greens and garlic.