Soup & Biscuits

Weeknights are a little tough for me lately. Most nights, workouts interfere somewhat with meal times. Tonight was yoga and strength training night at the YMCA with Jill, meaning I didn’t get home until seven. I like to work on old person time and be in bed before 10, so this is extremely late meal time for me. And of course I underestimated my lunchtime hunger needs, so I ended up coming home starving and desperate to get food on the table.

Honestly, I think most of my time at home during the week that isn’t spent sleeping is spent cooking. I generally don’t see it as a problem; I view it as more or less the natural state of all life to spend most of your time ensuring you’re getting well fed (the same point of view makes me feel justified in spending a perhaps unusually large portion of our income on food) and when I’m not busy cooking I get bored and restless easily. But I’m trying to spend some time writing and developing this site too, so tonight I aimed for simplicity 🙂

I do try to plan ahead and do some pre-cooking on weekends, and we usually make more food at any given meal than we need, ensuring an easy leftovers-based meal later. This meal takes advantage of both mine and Allan’s big Sunday cooking projects. I simmered some beef stock for hours on the stove and stocked the fridge with several liters of tasty stock (for less than the cost of a single liter of premade beef broth from Safeway – sometimes Farmer’s Market fancy-pants shopping is the best way to go!) and Allan took care of our actual Sunday dinner by making some delicious veal osso bucco. We had lots of tomato-y braising liquid with some cooked carrots in it left over (no veal though – made short work of that last night).

I sauteed some onions and celery in duck fat, then added the meat I picked off of my beef bones last night after making stock and stirred that into my soup pot too. Next I added the leftover braising liquid with carrots and a couple cups of the beef broth and let it all simmer on the stove while I threw together some grain-free biscuits to accompany them.

This recipe is adapted from one I found on Wellness Mama. I just duck-ified it a bit, as I am wont to do. If you don’t have a good duck supplier in your area, I highly suggest finding one. I’m completely obsessed with duck everything. I got the duck fat and eggs for this recipe from Greens, Eggs & Ham at the City Centre Farmer’s Market.

Ducky Coconut Flour Biscuits

1/3 cup Coconut Flour*

5 Tbsp Duck fat (or use softened butter or coconut oil)

2 Duck Eggs (or 4 chicken eggs)

¼ tsp Fine salt

½ tsp Baking Powder

Preheat oven to 400F and cover a baking sheet with foil (no need to grease it, these suckers have a lot of duck fat in them). Combine all ingredients in a medium-sized mixing bowl. Mix thoroughly (you could use a mixer, but I did ok with a quick whisking). Form into 8-10 small balls and flatten slightly, so they look more or less like this:

Coconut flour biscuits gluten-free grain-free

Pop into the pre-heated oven and cook for about 12 minutes. I took mine out briefly after 10 minutes and sprinkled some grated cheese over top of half of them, because this bad boy was just begging me to eat it:

Duffer cheese Emmental Smoky Valley Goat Cheese

This cheese was called “Duffer” (for reasons unknown) and is an Emmental-style cow’s milk cheese from Smoky Valley Goat Cheese. It’s friggin’ delicious. I highly recommend it melted all over basically everything.

Beef Soup with Grain-Free Gluten-Free Coconut Flour Biscuits

This was a comforting, filling, delicious meal, and it took under half an hour to get it into my mouth upon arriving home from the gym. And I’ve got leftover biscuits for breakfast, AND leftover soup for lunch tomorrow. Score! Considering using these for eggs benedict in the morning…will report back if it goes well.

*Never heard of coconut flour? It’s actually pretty easy to find now that gluten-free is really going mainstream. I pick it up at Bulk Barn in the baking ingredients/gluten-free section.

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11 responses to “Soup & Biscuits

  1. Great post, I will have to try the biscuits, I am paleo too, that is where making cheese comes in handy as I know what is in it. The soup looks great I will have to try that too
    The Cheese, Duffer, is one that I help to create with Smoky Valley and I am glad you like it, it is in their cheese making binder, so it is a keeper. It is a testament to the effort that Leslie and Alex put into to their desire to produce a quality local raw milk cheese, I feel privileged that they let me help out and that I can help them too. I was honoured when they asked me to name the cheese, they originally wanted to name the cheese after me, I suggested Duffer. My Father, who passed away almost 9 years ago, use to call me MacDuff, after the character in the scottish play, and he later shortened it to Duffer. Sorry for the long explanation.
    Well done, and I look forward to reading more of your blog.

  2. @ihtreur – Thank you for the background info on the Duffer! Leslie and Alex are great people and we are looking forward to doing a cheese making session with them in the near future. That is fantastic to know and also fantastic that you’re also doing paleo! We are actually trying to get more people involved in the local paleo meetup http://www.meetup.com/PaleoYEG/ – we currently meet up every second Saturday at the Old Strathcona Farmers Market, but we were thinking of mixing that up as that time doesn’t work for everyone. If you’re interested, let me know as the more people, the better!

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  6. Made these today and they came out great!! Baked them for a bit longer (about 16 mins). Thanks for the recipe! (:

  7. I just made these using coconut oil and chicken eggs. They are as close to biscuits I have had in a long time and they complemented both sweet and savory foods. Just make sure that your eggs are room temp and your oil of choice is well melted or you end up with clumps of fat like I accidentally did. Thank you for sharing!

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