Blog Archives
Food 101: Basic Biscuits Recipe
Biscuits are a great food. They can enhance your dinner, you can eat them on their own, or you can use them to make sandwiches. If you’re having a meal that has gravy, biscuits are pretty much a must in order to sop up every bit of rich, meaty goodness. One could argue that you could use dinner rolls for this as well, which is true. But the downside to dinner rolls is that they’re made using yeast, which means they need time to rise, and aren’t as easy to make. Biscuits on the other hand, are very easy to make. They use chemical leavening to rise (baking powder/soda) so there’s no downtime like there is for yeast breads. While there’s nothing wrong with using the biscuits from a can (which I admit I frequently do myself), biscuits from scratch don’t even really take that much more time, so it’s worth giving them a shot when you have a little extra time. Everyone will be super impressed with how yummy they are, and that you made them from scratch.
What you’ll need. Milk not pictured because well, I’m forgetful, and I also just realized the sugar is hidden.
Quick Recipe: Raspberry Tea
With the weather getting shitty once again, it’s time for everyone to resume drinking tea for the season. I’m a big fan of experimenting with herbs and fruits to make tisane, the fancy word for any tea that is made from a plant that’s not officially in the tea family. Recently our raspberry plants had their Fall crop, and so I decided to use them, since raspberry tea already exists. As long as you know your plant isn’t poisonous, you can have a lot of fun testing out different teas. This particular tea calls for raspberries and leaves from the plant. If you or someone you know has them, you can do it pretty easily. Alternately if you live near a farm, get some there. The leaves themselves have a fresh, astringent taste to them. If you don’t have access to raspberry leaves, you can likely use any number of similar herbs like mint or sage, and just up the fruit count a few berries to compensate.
Fun fact, apparently raspberry tea is good for menstrual pain cramps and other abdominal discomfort. So if you’re looking for home remedies, give this a shot. (Iiiiiii really can’t speak from personal experience on that one. Sorry.)
Quick Recipe: Pumpkin Spice Pancakes
I recall years ago when I was younger my mother bought a can of pumpkin spice pancakes, and I absolutely loved them. It was a small amount and we ran out pretty quickly. When I asked for more, she told me that it was too expensive to keep buying it. Fair enough. As I’ve mentioned before, come Fall, so many companies love to charge extra for dumping pumpkin spice into their products. It’s a bit silly, but if you’ve been following PCFG, you know that we’ve covered how easy it is to make pumpkin spice at home. Don’t get me wrong either, I think the upcharge is silly, but I do love pumpkin spice flavoring and love that it’s a fun seasonal treat (and I also think John Oliver is a total piece of shit, and cordially invite him to shove a lit candle up his own ass, since his whiny rant about pumpkin spice is akin to hating the Autumn season itself). But I digress. Pumpkin pie spice is something you can make at home, and it goes great in different foods since it can easily be added in small quantities to provide a nice spicy zing.
So that leads me to this recipe, where you can make your very own homemade pumpkin pie spice pancakes. No more paying extra for fancy pancakes, you can just throw in your own pumpkin pie spice and make them in minutes.
Cheat Code: Garlic Oil
Whether for heating your home or cooking, oil is expensive, there’s no doubt about it. The process of making cooking oils is labor intensive and requires literally squeezing oil out of little things like olives or various seeds. And if you want a flavor infused oil? Be prepared to shell out even more money, usually for really small amounts. Luckily it’s pretty easy to make your own flavor infused oil at home!
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Smoothie Sunday: Pumpkin Peach Smoothie
Well, this is the last Sunday in September, which means by this time next week it will be October. Which also means it’s the start of pumpkin season! Let this smoothie help you transition into fall. I used the pumpkin similar to how I used the avocado in the avocado mango smoothie a couple of weeks ago. And like that smoothie it came out pretty thick. But it’s definitely yummy, and a nice intro into fall breakfasts.
What you’ll need
The Poor Couple's Food Guide 
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