The blog world is abuzz with talk of spring. But, you wouldn’t know that spring is on its way here; we received several feet of snow in the last week alone. Yaaahh!
In the short time that I have lived in snowy Tahoe, I have learned not to take street and directional signs for granted because it is not uncommon for the signs to be completely buried in snow. Correct spelling of the street names, however, does appear to be something that is taken for granted around here!
Cold weather requires comfort food, especially when your morning routine involves a snow shovel and a snow blower!
After all that hard work shoveling and lifting snow, the man needs a hot and filling meal. And I need to assuage my guilt, having sat on the couch in my fluffy bathrobe with a hot cup of coffee watching him do all the work!
Sausage gravy over homemade biscuits sticks to his ribs, and it keeps him full and happy until dinner time. Not in the mood (or feeling guilty enough) to roll out biscuits? This sausage gravy is also quite tasty over hash browns or country fried potatoes. We’ve even enjoyed it over leftover mashed potatoes fried up in patties.
♥ ♥ ♥
1 14-ounce package Gimme Lean Sausage
1 teaspoon fennel seeds
2 teaspoons breakfast sausage seasoning mix (I bought mine in bulk – the basic mixture is fennel, sage, rosemary, marjoram, Turkish oregano, crushed red chili peppers, sea salt and black pepper)
2 Tablespoons canola oil
1/2 cup white whole wheat flour
1 teaspoon sea salt
1-1/2 teaspoons ground black pepper
4 cups plain soy milk
Spray a large cast-iron skillet with oil and heat over medium heat. Crumble the sausage into the pan and stir, breaking up the large chunks of sausage with a wooden spoon. Add the fennel seed and the sausage seasonings, to taste. Continue to cook until the sausage is browned, then cut the heat.
Meanwhile, whisk together the flour, salt and the pepper in a small bowl; set aside. In a large saucepan, heat the oil over medium heat and whisk in the flour mixture. Gradually add the soy milk, whisking constantly, and continue to cook until the gravy thickens to the desired consistency.
Pour the gravy into the sausage skillet and stir to combine. Turn the heat to the lowest setting to keep the gravy warm, stirring occasionally, while the biscuits bake.
♥ ♥ ♥
Whole Wheat Biscuits
Makes about 10 biscuits
3 cups whole wheat pastry flour
4 teaspoons baking powder
1 Tablespoon granulated sugar
1 teaspoon sea salt
3/4 teaspoon cream of tartar
3/4 cup non-dairy butter
1 Tablespoon apple cider vinegar plus enough soy milk to make 1-1/4 cups
Pre-heat oven to 450 F.
In a large bowl, sift together the flour, baking powder, sugar, salt and cream of tartar. Cut the non-dairy butter into the flour mixture and mix with a pastry blending tool until the mixture is crumbly. Add the “buttermilk” all at once and stir with a wooden spoon until just blended.
Turn the dough out on a floured surface and knead about 10 strokes. Roll the dough, with a floured rolling-pin, about 1/4 to 1/2-inch thick. Fold the dough over and roll again. Cut the dough with a biscuit cutter (I use a round drinking glass) dipped in flour.
Place the biscuits, about an inch apart, on a large baking sheet sprayed with non-stick cooking spray. Bake 10 to 12 minutes, or until a lovely golden brown.