I have not been cooking nearly as much as I would like to. Just when I thought life could not be any busier or crazier, it got busier and crazier. I have several things that need to be done in preparation for my thesis defense, scheduled for December 2nd (YIKES), I applied for a teaching job at BCIT, and I had to rework my paper and respond to reviewer criticisms for resubmission of my paper for publication (I hope).
In between work I have barely taken time to breathe, but the time I have taken off has been high quality, meaningful time. On Thursday I attended a chilling talk given by David Suzuki which I wish I had recorded so I could listen to it again and again. On Friday evening I spent a few hours at a friends house, relaxing with a glass of wine and visiting with a friend who has moved away to the Yukon. Late last night I made it out to Gastown and spent a few hours with my sister and a friend from school while enjoying delicious beverages of campari and soda. I even managed to get in two short runs this week and hope to squeeze in another today. I am definitely keeping busy, but I am happy.
Today, in between putting together a presentation for my thesis defense, I plan to cook until I drop. My kitchen is stocked with wonderful and new ingredients that I cannot put off experimenting with any longer. This morning I made simple yogurt biscuits from Heidi Swanson's Super Natural Everyday which I served for breakfast with some organic cream cheese, avocado and simply cooked eggs. The biscuits, with some dill and green onion blended in, are also delicious completely on their own.
Green onion, dill and yogurt biscuits with eggs and avocado
Biscuit recipe adapted from Heidi Swanson's Super Natural Everyday cookbook
1 1/4 cups all purpose organic flour
1 1/4 cups organic whole wheat flour
1/2 cup chilled salted butter + 1/4 tsp salt or unsalted butter + 1.5 tsp salt
1 tbsp baking powder
1 1/4 - 1 1/2 cups non-fat Greek yogurt
2 tbsp chopped dill
1 green onion chopped
Eggs (1 for each biscuit you will serve)
1 avocado sliced thinly
Organic cream cheese or sliced fresh mozzarella
Grated parmesan to garnish
1 - Preheat oven to 425F with oven rack in middle of oven. Preheat a baking sheet in the oven.
2 - In a food processor, blend dill and green onion for one or two seconds. Then mix in the flours, salt and baking powder.
3 - Cut chilled butter into tiny cubes and sprinkle onto flour. Pulse mixture in food processor until butter is incorporated and flour looks grainy, about 10 to 15 pulses.
4 - Mix in yogurt, add less or more if needed, dough should just come together.
5 - Gather dough into a ball and knead about 5 times on lightly floured counter.
6 - Press dough out into a 1 inch thick square. Cut in half, stack two halves and press down again to 1 inch thickness. Repeat stacking and cutting two or three times, sprinkle with flour as needed.
7 - Roll or press out dough to about 2 cm thickness then cut into 12 squares.
8 - Place squares onto pre-warmed baking sheet and cook about 15 - 20 minutes or until squares are golden.
9 - Cook eggs by lightly greasing a pan with basil-infused olive oil and warm to medium-low heat. Break in eggs, season with sea salt and fresh pepper and cover with lid. Cook until the egg is cooked through (i.e. egg white is cooked).
10 - Carefully separate biscuits in half, top with cream cheese or mozzarella, avocado and 1/2 of an egg. Garnish with fresh Parmesan. Eat immediately.