Light Buttermilk Biscuits

We had some storms last night so I had to stay off the computer, but I wanted to thank everyone for your comments to Tony’s first Vlog! We definitely will do another one, and hopefully get better at not only taking video but editing it too.

I still can’t wrap my brain around what happened at the Boston Marathon yesterday. I had several people I knew running it, and thanks to Facebook was almost immediately able to find out that they were okay. One of my friends said that the outpouring from Boston locals was incredible, people offering their homes to anyone who needed a place to stay. It’s just fucked up, there is no other way to say it.

While Tony and I were driving around Saturday, I brought along my latest Cooking Light magazine (May 2013). I saw a recipe for 20 minute buttermilk biscuits and I definitely knew these were going to make the top of the list for things I wanted to make.

Buttermilk Biscuits

Makes 12: 133 calories, 5.4 fat, 18 carbs, 305 sodium, 1.3 fiber and 3.5 protein

Ingredients:

1.25 cups white flour
.75 cups whole wheat white flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted ubtter
1.25 cups very cold fat-free buttermilk
1 tablespoon canola oil

Heat oven to 450. Mix the flours, baking powder, sugar, salt and baking soda in a large bowl, whisk to combine.

Put butter in the microwave and nuke it until melted, about a minute. Add the cold buttermilk to the hot butter , stirring until butter forms small clumps. Add oil, stir to combine.

Mix the buttermilk mixture to the flour and mix just until incorporated. The dough is going to be wet, no worries. Drop by 2 heaping tablespoons per biscuit and bake for 11 minutes, or until golden. I actually think King Arthur Flour is worth the extra money – it’s only about $1.50 more than regular flour.

I sadly didn’t read the directions clearly, and pour the buttermilk mixture into the flour and looked over and saw that I had the butter sitting there. So I just added the butter in at the end.

My breakfast: An egg white spinach breakfast biscuit with fruit on the side. Delish!

I wanted to do another spin app at lunch, so checked my blood sugar to see where I was at.

Perfect! In fact I even bumped it up a little more by eating a tangerine. This spin app was hard – at one point there was a 10 minute hill climb between jogging (position 2) and running (position 3). The run portion I had it on gear 20, it was like riding through mud! But it felt great.

Check out my blood sugar after the workout: It almost always drops between 100 – 130 during a workout, which is why I need it to be in the low 200s to start.

Over the weekend I made another batch of my Artisan cherry yeast bread. This time though, the cherries kind of all pooled to one side for some reason. I think next time I’ll use my dough hook on my stand mixer to get a better blend.

I decided to make a roast beef and mozzarella panini with spinach using this bread. However, one side had a sea of cherries and I wasn’t sure it would work. It actually helped making this sandwich in the panini, because the heat kind of caramelized the cherries and the bread stayed together.

This kind of looks gross, but believe me, the slight sweetness from the cherries paired really well with the roast beef.

While Sandra Lee from Food Network drives me ape shit, my dinner last night could be called a semi-homemade dinner. I marinated flank steak overnight:

2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon minced garlic
1 teaspoon fresh chopped ginger
salt and pepper

I cut up some asparagus and red pepper.

In our wok, I put about a cup of water and brought that to a boil. I added the veggies and cooked them for about 4 minutes, until they were crisp tender. I removed the veggies, dumped the water, then added about a teaspoon of oil and added the marinated flank steak and cooked that for just about 3 minutes.

I used Classic stir fry sauce for Tony and I used this peanut sauce for me. Just a tablespoon of this was plenty, and it was super spicy and delicious. Underneath all this goodness, there is 3/4 cup of cooked white rice.

It was delicious and super filling. I don’t have my stats for the day yet since I had to turn off the computer last night, and right now I have exactly 30 minutes to make pumpkin buttermilk pancakes, shower, put my gym bag together and get out the door – totally doable!

It was nice to see the sun yesterday between the rain! And this morning we are back to 37 degrees.