Day 50

10/25/12

Stovetop Squash Biscuits with Kale & Spinach in Cider Sauce

YUM.  I got this recipe from New Vegetarian Kitchen by Nicola Graimes.

 

Ingredients: 

• 2 cups peeled and seeded butternut squash cut into bite-size pieces
• 1 cup whole wheat flour
• 1/2 cup wheat germ
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp baking powder
• 5 tbsp. butter
• 1 egg - beaten
• 2 tbsp. milk
• 3 tbsp. olive oil
• 2 leeks - sliced
• 10 oz. kale
• 10 0z. spinach
• 1 tbsp. thyme leaves
• 1.5 cups great Northern beans
• 1 cup dry hard cider
• 1 tsp. dijon mustard
• 1/4 cup milk
• freshly ground black pepper
• chopped or ground parsley

1. Steam the squash until tender, transfer to a bowl, mash, set aside to cool.

2. Mix flour, wheat germ, salt, baking soda, and baking powder into mixing bowl.  Melt 3 tbsp. + 1 tsp. of the butter and stir into dry ingredients, along with squash, egg, and milk.  Stir to make soft dough.

3. Heat 1 tbsp oil in large nonstick skillet over medium-low heat.  Spoon a spoonful of the dough and flatten with spatula. Repeat, until the dough is used up.  Cook for 4-5 minutes or until golden.

4. Heat the remaining oil and butter in a large skillet over medium-low heat.  Fry the leeks 4 minutes, then add kale, spinach, thyme, and cook, stirring occasionally for 3 more minutes.  Stir in the beans and cider, increase heat to medium-high.  Cook 5-10 minutes until the cider reduces by half.  Reduce heat and stir in mustard and milk.  Season with salt and pepper.  Serve the biscuits with the sauce and sprinkled with parsley.

Enjoy!  I made a few changes- used milk instead of cream, added wheat germ, red peppercorns, and spinach - when the original recipe only called for kale.