I Might Be Back! (And a recipe for Cheesy Biscuits)

Well, hi everyone! 
It's great and scary to be writing this blog post for you. I've not blogged in over a year (has it really been that long?) and have had good reason. I've moved across the country, been dealing with some heath issues, and have been adjusting to a new job in a new city. Lots of overwhelming things. But thankfully God is good. And here I am, slowly gaining traction in my new life. 
See, I was planning on putting together a little cookbook but that got pushed to the (way) back burner. I think someday I will do it, but now is not that time. But I often have people ask me for my recipes so I thought I'd post some of them here for you lovely people. No guarantees on how often I'll post, but I promise will get a few good ones out to you! :)
I thought I'd kick off this new season of posting with a recipe that I've made over and over (and usually with my little nephew helping me) because they are just that good and easy. 
Cheesy Biscuits!
Yep, cheesy and buttery and grain/gluten free! Now, these aren't like Pillsbury flaky biscuits or the kind that you'd get at a diner with gravy.  These have a different texture- perhaps like a cheesy cornbread texture? (I've never liked cornbread, just so you know.) Anyway, they are prefect with any meal right out of the oven! Yum, just writing this post is making me want to go bake these right now. 
Ok, enough with the talk, here's the recipe (and photos!)

Fresh out of the oven!

Biscuits and gravy. YUM!

me with a tray of goodness :)

LC's Best Biscuits

• 1 ½ c fine almond flour ( I like Honeyville, but most kinds will work)

• ¾ c shredded mozzarella cheese (or whatever kind of shredded cheese you want.)

• 6 tbsp butter, softened

• 2 eggs

• 1 tsp aluminum-free baking powder

• 1/4 tsp xanthan gum

• 1 ½ tsp cider vinegar

• and dash of salt

- Preheat oven to 375º and line a baking sheet with parchment paper.

- With a stand or hand mixer, combine all ingredients well.

- Portion out six to eight equal scoops of dough (free-form adds to the charm) about two inches apart on the cookie sheet.

- Place in oven and reduce heat to 350º.

- Bake for 12-15 minutes or until browned.

- Remove from oven and serve right away. 

*Please let me know what you think of them or how you altered them to fit your lifestyle. I'd love to know! 
Thanks for reading.
- Lindsay
© Lindsay Coleman - do not use or reproduce without giving direct credit and linking back to this post. 

-Brussels Sprouts & Tomato Soup-

   

   Earlier this week, before I could get to the store, there were several days where I was quite low on groceries. One of those nights I looked in my freezer, which held a few different packs of frozen vegetables, and decided it was the night to try Brussels sprouts for the first time ever. I had seen a couple different ways to cook them and decided I would make the bare-bones version of this recipe. I was a little concerned that I would hate the Brussels sprouts because the only things I've ever heard about them have been negative. But I tried anyway. And LOVED them. 
   Because they were thawed from being frozen and already slightly soft, I wondered if they'd get even softer or if they'd crisp up a bit while roasting. Soften, and caramelize, they did. When I took them out of the oven, I didn't even wait to plate them before trying one... and then one turned into nearly half the pan. And the flavor was wonderful- not bitter at all. I also happened to really, really enjoy the texture of them because it was reminiscent of squishy french fries which were always my favorite. 
   While my roommate was giggling at me for how excited I was, I was thinking for ways I could eat them with or in other meals...

-Roasted Brussels Sprouts-

• 1 bag frozen Brussels sprouts, thawed
• 1 ½ Tbsp melted butter [or olive oil or almond oil]
• ½ tsp garlic powder [or 1 clove finely chopped garlic]
• salt&pepper to taste

- Preheat oven to 400º
- Cut each sprout in half, or quarters if it’s large, and place in medium bowl.
- Add butter or oil and seasonings and mix to coat sprouts.
- Place in preheated oven and bake for about 15 minutes or until browned.
- Remove from oven and serve warm or let cool and store in fridge.

...The next morning I had some Brussels Sprouts for breakfast, cold, with mini frittattas. Delish.

And later that evening I, again, was staring into my fridge and cupboards trying to figure out what I could make with the few ingredients I had left. 

My thought process went something like this: "Large can of tomatoes? Check. A little cream and almond milk? Check. Parmesan cheese? Check. I shall now try to make tomato soup! I wonder if this will work."

I am so excited about this very simple recipe- for just that reason. It's simple. This soup has great flavor- not too rich&creamy that you can only eat two bites, but very a pleasant and roundly flavorful. perfect for these chilly fall days. I was a little bummed when I ate the last of it a few days after I made it. I liked it that much!

For me, the most surprising way I fancied it- my favorite so far- was with the left over Brussels Sprouts [from the previous nights' meal] plopped in. Fabulous. I felt like I was eating at a really fancy restaurant. I could eat that tomato&brussels sprout soup all the time. Seriously. And I didn't ever like tomato soup until a few months ago and had never even tried Brussels sprouts until I made them this week. Who knew it'd be such a winning combination?! Well, I'm sure there are many people, but I haven't taken the time to google it yet. So I was quite surprised with it. If you want to spruce up plain ol' tomato soup, give this a try!

-Tomato Soup-

• (1) 28oz can tomatoes
• 2 ½ c water
• ½ c unsweetened plain almond milk
• ⅓ c heavy cream
• ½ c chicken stock [no sugar added]
• ½ c freshly grated parmesan cheese [not the bagged/shaker pre-shredded kind]
• ⅓ c tomato sauce [no sugar or oils added- check label carefully]
• 1 tsp oregano
• salt & pepper to taste

- In a blender puree the canned tomatoes but leave it a little chunky.
- In a medium sauce pan over high heat add all ingredients and mix well.
- Let boil uncovered for about 20 minutes so it can thicken.
- Turn heat to low and let soup rest for a few minutes.
- Serve warm with Brussels sprouts or let cool and store in the fridge- it reheats perfectly.

*If you try these recipes, please, please come back and tell me know how they turned out and how you like them. Lets build a community! :)

-ENJOY-

LC