Hi everyone! I hope you’ve had a great Monday. We started off our morning with homemade biscuits and a bit of left-over honey from one of the frames in our new bee hive. I like to make my biscuits as drop biscuits in the morning because it is so much quicker and avoids the extra mess of having to roll out biscuits. Here’s my recipe:

Homemade Buttermilk Drop Biscuits

• 2 cups unbleached all purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 stick butter
• 3/4 to 1 cup or so of kefir milk or buttermilk or regular milk

Preheat your oven to 400 degrees.

In a deep mixing bowl, combine the flour, baking powder, salt and baking soda. Cut in the butter using a dough knife or forks until the butter is smaller than the size of a pea, but not as small as cornmeal. Add your liquid a little at a time, incorporating until the dough is still a little firm, but will drop from a Tablespoon. It should be a bit sticky - too sticky to roll out, but not too thin to run off the spoon.

Drop the dough by large Tablespoon onto a greased cookie sheet. Bake for about 20 minutes, or until as browned as desired.

I also have a recipe with photos for these biscuits and sausage gravy, which is another way that we sometimes have biscuits for breakfast in the morning. If you want to know more about kefir grains and how I make kefir milk, sour cream and the like you can visit the link here.

After homeschool we had a break for lunch. I try to participate on Mondays in Muffin Tin Monday sponsored at the blog Sycamore Stirrings. Today’s theme for our muffin tin lunch was children’s literature. We were supposed to match our muffin tin lunch to one of our favorite children’s books. My almost 3 year old daughter is really enjoying Brown Bear, Brown Bear right now, so we matched our muffin tin to the colors in that book. Here’s how it turned out:

Brown = chocolate chips, Red = craisins, Yellow = dino egg (plucot), Blue = blueberries, Green = pumpkin seeds, Purple = olives, White = goat cheese, Black = hazelnut chocolate spread, Orange = goldfish crackers. The girls had a great time trying all the options for their lunch. My husband and I had homemade chicken and dumplings that my step-dad had sent over. Yum.

Monday afternoons are busy - today we had to pickup our entries and ribbons from the county fair and then head to Spanish lessons. For dinner tonight we had something fairly quick and easy to make in almost one pan - Pulao. It is a vegetarian Indian dish and pretty easy to make. Here’s the recipe:

Pulao

• 1 cup basmati or white rice, uncooked
• 1/4 cup ghee or butter
• 2 cups water
• 1 Tablespoon sunflower oil or olive oil or coconut oil. I use a mix of olive and coconut
• 1/2 teaspoon mustard seeds
• 1 teaspoon tumeric
• 1 cup green peas
• 1/2 cup green or yellow bell pepper, chopped (optional)
• 1/8 cup cashews, chopped and/or 1/8 cup pumpkin seeds and/or 1/8 cup sunflower seeds
• 1/4 cup raisins or craisins
• 1/2 teaspoon sea salt
• 1-1/2 teaspoons curry powder, mild

Note - get all of your ingredients together , measured out and handy in one place, as this goes together very quickly once you start putting things in the skillet.

Also, this recipe is very adaptable, so if you see something you don’t like, just leave it out. Or add something that sounds good to you - it’s flexible!

In a medium-sized saucepan heat the ghee or butter. Add the rice. Stir constantly over low heat for 3 minutes, watching carefully. When it is coated all over and glistens slightly, add water. Cook until soft - about 20 minutes or so. While the rice is cooking, I usually put boiling water over my raisins or craisins to rehydrate them slightly.

While the rice is cooking, in a medium-sized skillet heat oil and add mustard seeds. When they start to pop, add tumeric and vegetables. If you’ve never cooked with tumeric before, be aware that it will stain any wood or rubber or cloth items a bright yellow. Cook for 3 to 4 minutes. Add nuts and/or seeds and raisins and mix well. Add cooled rice, fluffing it with a fork as you take it from its pan. Add salt and curry powder. Mix well. Serve.

This goes well with yogurt and a side dish of eggplant during the summer. Serves 5 to 6

Recipe Adapted From: The Ayurvedic Cookbook

If you want step-by-step instructions with photos for this recipe, you can visit my Pulao link.

My husband and middle daughter have gone to their first Memphis Area Beekeepers Association meeting, so we’re not having any formal dessert this evening.

Thanks again for checking in on us today and I’ll see you again on Tuesday!

Thanks Paulette for opening your kitchen to our readers!
If you are interested in participating as a guest blogger for this 3 Moms feature, please leave us a comment or send us an email at 3moms@happytobeathome.net. We are looking for a variety of women willing to open their kitchens for one week to all of our readers. You do not even have to have your own blog in order to participate.

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