Buttermilk Biscuits II

4 cups all-purpose soft-wheat flour, such as White Lily
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup cold butter, cubed
2 cups buttermilk

Preheat oven to 450°. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.

Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover, and chill 15 minutes.

Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough to 1/2-inch thickness. Cut with a 3-inch cutter, reshaping scraps once. Place biscuits 1 inch apart on an ungreased baking sheet.

Bake at 450° for 10 to 12 minutes or until golden brown. Brush immediately with melted butter.

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Red Wine Beef Ragu

1 can(s) (14 1/2-ounce) crushed tomatoes
1/2 cup(s) red wine
Kosher salt
1 can(s) (28-ounce) whole peeled tomatoes, drained
4 clove(s) garlic, finely chopped
2 medium carrots, cut into 1/4-inch pieces
1 large onion, chopped
2 sprig(s) fresh rosemary
1 1/2 pound(s) lean beef stew meat, trimmed and cut into 3-inch pieces
12 ounce(s) pappardelle or other wide noodles
1/2 cup(s) chopped fresh flat-leaf parsley
1/4 cup(s) grated Parmesan or Romano cheese

In a 5- to 6-quart slow cooker, whisk together the crushed tomatoes, red wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the whole tomatoes, breaking them up with your hands. Stir in the garlic, carrots, onion, and rosemary.

Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on low or 4 to 5 hours on high.

Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the top. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan.
tips & techniques

Make Ahead: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes.

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Pumpkin Bran Muffins

1 cup(s) whole-wheat flour
3/4 cup(s) wheat bran
3/4 cup(s) granulated sugar
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
1 cup(s) canned pure pumpkin
2 eggs
2/3 cup(s) buttermilk
1/4 cup(s) canola oil
Orange cream, for serving (see recipe below)

Heat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the flour, wheat bran, granulated sugar, cinnamon, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the pumpkin, eggs, buttermilk, and oil.

Fold the pumpkin mixture into the flour mixture just until combined. Divide the batter among the lined muffin cups (about 1/3 cup each) and bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes.

If desired, serve the muffins with orange cream: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons confectioners’ sugar, and 2 teaspoon grated orange zest.

Serves 12

Calories 159
Total Fat 6g
Saturated Fat 1g
Cholesterol 32mg
Sodium 258mg
Total Carbohydrate 25g
Dietary Fiber 4g
Sugars —
Protein 4g
Calcium —

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Short Rib Lasagna

2 pounds boneless beef short ribs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces fresh mushrooms (such as button or cremini), coarsely chopped (6 cups)
3 carrots, chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 cup dry red wine (such as Pinot Noir)
1 cup reduced sodium beef broth
3 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
6 ounces Gruyere cheese, shredded (1 1/2 cups)
2 teaspoons snipped fresh thyme
12 dried lasagna noodles or no-boil lasagna noodles
Olive oil
Shredded Gruyere cheese and snipped fresh thyme (optional)

Season short ribs with salt and pepper. In a large Dutch oven combine the mushrooms, carrots, onion, wine, broth, and garlic. Add ribs. Bring to boiling. Reduce to a simmer. Cook, covered, 2 1/2 to 3 hours or until meat is tender when pierced with a fork.*

Meanwhile, for white sauce, in a small saucepan melt butter over medium heat. Stir in flour. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.Stir in Gruyere cheese. Cook and stir until cheese is melted. Remove from heat.

Preheat oven to 375 degrees F. Using tongs, transfer ribs to a cutting board. Shred meat. Strain cooking liquid; reserve vegetables; discard liquid. Return meat to pot. Stir in reserved vegetables and thyme.*
Meanwhile, cook lasagna noodles according to package directions until tender but still firm (al dente). Drain noodles; rinse with cold water. Drain well and set aside.

Drizzle bottom of a 3-qt. baking dish with olive oil. Arrange 3 noodles in a single layer atop oil. Spread with 1 cup of the white sauce. Using a slotted spoon, layer on one-third of the short rib mixture. Repeat layers ending with noodles. Pour remaining white sauce over top. Cover with a piece of parchment brushed with olive oil, coated side down; seal tightly with foil.

Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden brown and mixture is bubbly. Remove from oven. Sprinkle with additional Gruyere cheese and snipped fresh thyme, if desired. Let stand at least 20 minutes before serving.

Serves 8

*Chill meat mixture in an airtight container for up to 3 days. Continue as directed in step 2.

Slow Coooker
In a 5- to 6-quart slow cooker combine the seasoned ribs, mushrooms, carrots, onion, wine, beef broth, and garlic. Cover; cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Continue as directed in step 2.

Nutrition Facts (Short Rib Lasagna)
Per serving: 574 kcal cal., 27 g fat (14 g sat. fat, 1 g polyunsaturated fat, 10 g monounsatured fat), 132 mg chol., 479 mg sodium, 39 g carb., 3 g fiber, 9 g sugar, 39 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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Lemon Parsley Chicken with Tomato Corn Salad

1/4 cup minced fresh flat-leaf parsley
2 teaspoons grated lemon rind $
2 teaspoons minced fresh garlic $
3/4 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided $
4 (6-ounce) skinless, boneless chicken breast halves, halved lengthwise to form 8 cutlets $$
Cooking spray $
2 tablespoons fresh lemon juice $
2 tablespoons extra-virgin olive oil $
1 teaspoon Dijon mustard $
5 cups torn Boston lettuce $
1 cup fresh corn kernels
1 cup heirloom cherry tomatoes, quartered
1/4 cup fresh flat-leaf parsley leaves

Preheat grill to high heat.

Combine minced parsley, lemon rind, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle chicken with parsley mixture; let stand 10 minutes. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done.

Combine juice, oil, mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Add lettuce and remaining ingredients; toss to coat.

Serves 4

Calories 311
Fat 12.1 g
Satfat 2.1 g
Monofat 6.4 g
Polyfat 1.7 g
Protein 39 g
Carbohydrate 11.9 g
Fiber 2.5 g
Cholesterol 109 mg
Iron 2.4 mg
Sodium 603 mg

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Blackened Chicken Salad with Blue Cheese Vinaigrette

1 teaspoon Hungarian sweet paprika
1 teaspoon freshly ground black pepper $
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves $$
Cooking spray $
2 tablespoons extra-virgin olive oil $
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard $
1/4 teaspoon freshly ground black pepper $
1/8 teaspoon kosher salt
1 ounce blue cheese, crumbled (about 1/4 cup)
2 heads romaine lettuce, halved lengthwise $
1 cup grape tomatoes, halved $

1. Combine first 7 ingre­dients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.

2. Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.

3. Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.

Serves 4

Calories 349
Fat 14.4 g
Satfat 3.4 g
Monofat 6.8 g
Polyfat 2 g
Protein 42.1 g
Carbohydrate 13.9 g
Fiber 7.7 g
Cholesterol 114 mg
Iron 4.2 mg
Sodium 639 mg
Calcium 165 mg

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Mixed Greens Salad with Hoisin-Sesame Vinaigrette

2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
2 teaspoons finely chopped green onions
2 teaspoons fresh lemon juice
2 teaspoons hoisin sauce
1 teaspoon dark sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground white pepper
1/8 teaspoon kosher salt
6 cups torn mixed romaine lettuce leaves
1 cup trimmed snow peas, sliced diagonally
1 cup thinly sliced red bell pepper
1/2 cup fresh cilantro
1 tablespoon toasted sesame seeds

Combine first 9 ingre­dients in a large bowl, and stir with a whisk.

Add lettuce, peas, bell ­pepper, and cilantro; toss. Top with sesame seeds.

Serves 4

Calories 114
Fat 9.2 g
Satfat 1.3 g
Monofat 5.8 g
Polyfat 1.8 g
Protein 2 g
Carbohydrate 7.4 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 158 mg
Calcium 36 mg

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