Monday, March 31, 2014

Salisbury Steak

Giving credit where credit is due I think that the Pioneer Woman hit the nail on the head with her Salisbury Steak Dinner.

Click the link to get her recipes.

Chicken Coleslaw

Another great Gluten-Free Meal!

·                         2 tablespoons soy sauce
·                         1 tablespoon  vinegar
·                         1 Tbsp. brown sugar
·                         1 clove garlic, minced
·                         1/2 tsp dry mustard
·                         1/2 tsp. fresh ginger, grated
·                         ground black pepper, to taste
·                         11/2 teaspoon sesame oil
·                         1 tablespoon coconut oil, melted
·                         4 ounces gluten free spaghetti noodles
·                         1/3 c. chopped celery (chopped diagonally)
·                         1 small-sized onion, thinly sliced
·                         2 c. finely shredded cabbage
              1/4 cup red pepper, julianed
·                         1-2 cups shredded, cooked chicken
·                         ½ cup toasted, slivered almonds (opt)

  1.           In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.  
  2.       Heat Sesame and remaining coconut oil in a large wok or skillet. Add celery, red pepper and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute.  
  3.       Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.  
  4.        Add Almonds just before serving.

Serve with Stir-Fried Snow Peas

Saturday, March 29, 2014

Shephard's Pie - Low Carb

1 head cauliflower, roughly chopped
1 stalks celery, finely chopped
1 1/2 bell peppers, large dice (use variety of colors)
1 pint jar tomatoes
1 small onion, chopped
1 clove garlic
1/2 pound ground beef 
1 cup cooked Kidney Beans
1/3 cup fresh parsley, finely chopped and loosely packed
2 tablespoons apple cider vinegar, to taste
1/4 cup homemade beef broth 
extra virgin olive oil

1.  Preheat oven to 450° F.
2.  Place 1 rimmed baking sheet to preheat in the oven. (optional, but helps cook the veggies faster and gives them a nice roasted bottom.)
3.  Take chopped cauliflower and toss it in a large bowl with 1-2 tbsp extra virgin olive oil. Add in d salt. Toss to coat.
4.  In another bowl, toss the tomatoes, onion, and peppers in a tbsp of extra virgin olive oil, salt and freshly ground pepper.
5.  Once oven is heated, take out baking sheet and line with parchment paper, if desired. Place in an even layer the cauliflower on one side and the rest of the veggies on the other.
6.  Bake until nicely roasted, about 20-25 minutes.
7.  While baking, saute garlic in extra virgin olive oil over medium heat.  Add celery and cook until slightly softened.
8.  Add in beef and brown, adding salt and pepper to taste. Add cooked beans to beef.
9.  Once veggies are done, remove them (except for cauliflower) from their baking sheets and add to the beef mixture.  Pour in broth and vinegar and simmer until cooked down slightly. Stir in parsley.
10.  While mixture is cooking down, place the cauliflower in a high-powered blender or food processor and puree. You may need to add more salt at this point.
11.  Pour into 8″ pie plate and top with the roasted cauliflower puree.
12.  Bake at 375° for 15-25 minutes or until heated and the topping has a golden colour. 

April Menu Seven

Sunday:  Crock-pot Roasted Chicken and Vegetables, Gluten Free Cherry Cobbler

Monday:  Salsibury Steak, Broccoli & Carrots

Tuesday:  Chicken Coleslaw Salad, Snow Peas

Wednesday:  Cowboy Chili 

Thursday:  Grilled Salmon, Sweet Potato Red Flannel Hash

Friday: Unstuffed Cabbage, Superlicious Green Beans and Carrots

Saturday:  Chicken Enchalidas, Salad

Sunday:  Braised Short Ribs & Cannellini Beans, Gluten-Free Carrot Cake

Monday:  Chinese Five Spice Chicken, Asian Broccoli Stir-Fry

Tuesday:  Tex-Mex Beef, Beans and Rice

Wednesday:  BBQ Chicken Sandwiches, Baked Beans, Cucumber Carrot Salad

Thursday:  Tuscan Beef Stew with Biscuits

Friday: Chicken Pasta Primavera

Saturday:  Cowboy Calzones

Unstuffed Cabbage Casserole

1 small onion, diced
2 cloves garlic, minced
1/4 red pepper, chopped in 1" pieces
2 cups shredded cabbage
8 ounces grass-fed, ground beef (1/2 pound)
1 pint jar tomatoes
1 tablespoon pure apple cider vinegar
Salt and pepper to taste
Extra Virgin Olive oil

  1. Lightly grease casserole dishes with extra virgin olive oil.
  2. Sauté  the onions in extra virgin olive oil until translucent and edges browned. Add in red pepper and 1 clove garlic, sauté until softened. Remove from heat and transfer to a bowl.
  3. Return pan to the stove and sauté the remaining garlic and beef, cook until beef is browned add more Olive oil if necessary.
  4. Season beef with salt and coarsely ground black pepper to taste (I used about 1/4 tsp of each). Drain excess moisture/fat if desired.
  5. Layer the ingredients starting with shredded cabbage, then the onion and pepper mixture then the ground beef in a 9x9 inch casserole.  Repeat until all the ingredients are used.
  6. Add the apple cider vinegar to the tomatoes, add salt and pepper as needed and pour over the casserole. 
  7. Bake for 45 minutes at 350°F. or cook in slow cooker on low for 3-4 hours.
  8. Great served with carrots or green beans.

Thursday, March 27, 2014

Is Sea-Food the Only Source of Omega 3's?

Omega 3 fatty acids have come to the for front as an important nutrient in modern diets and for very good reasons.  Research now shows that omega-3s lower the risk of heart disease and may also help depression, diabetes, joint conditions and other chronic conditions, boost brain health and can reduce inflamation so it's little wonder that omega-3s remain a hot nutrition trend.

Web MD states; "Omega-3 fatty acids are a group of three fats: alpha-linolenic acid (ALA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA).
Once eaten, the body turns ALA into DHA and EPA, though not very efficiently -- some estimates say the conversion is as low as 5%. Thus, many dietitians recommend we focus most of our efforts on consuming DHA and EPA fatty acids.
While there's no standard recommendation yet for how many omega-3s we need, suggestions range between 500 to 1,000 mg daily. You can find over 500 mg in a tin of tuna or a few ounces of salmon."

This is not new information we all know that Sea-Food is an important source of this important nutrient, however with the seas becoming tainted, certain fish being over-harvested, cost and farmed fish a less than desirable option we've started looking to other options for putting Omega-3's in our diet.  

Here's some ideas:

  1. Dairy foods - Particularly if they are Grass-Fed
  • Eggs, especially if their feed is fortified with flax seed
  • Milk
  • Butter
  • Yogurt
     2.  Nuts, Seeds and Grains
  • Flax
  • Walnuts
  • Pumpkin
  • Chia
  • Butternuts
  • Sprouted Radish Seeds
  • Oats
      3.  Leafy Greens

  •  Kale
  •  Mint
  •  Parsley
  •  Spinach
  •  Watercress
  • Brussel Sprouts
  • Grape Leaves
  • Broccoli
  • Spinach
      4. Oils
  • Rapeseed
  • Cod Liver
  • Krill 
  • Walnut
  • Flax Seed
  • Hemp
     5.  Herbs & Spices
  • Basil (make pesto)
  • Oregano
  • Cloves
     6.  Grass-Fed Meats
  • While meat is generally higher in omega 6 fatty acids than omega 3s, there has been some suggestion that grass fed cattle meat has a higher ratio of omega 3s, making it a healthier option in terms of fat content.  It may also be the case that products produced from grass fed cows, such as milk and cheese may have higher omega 3s.

Monday, March 24, 2014

BEANS......What is Cheaper, Canned or Dried?

So which is cheaper, canned beans or dried and is it worth the difference?  I confess, I'm a foodie and watch several food shows on the TV.

I was challenged that making a pot of beans to use for the week or freezing in 1 1/2 cup portions was not only cheaper but more healthy for me I wondered if the time it took to cook the beans would really make a difference.


Then I found out about cooking those beans in the slow cooker!  It took no time at all to rinse the beans (saving the water to water plants), throw them in the slow cooker (with a bit of salt) and let them cook for 6-8 hours (not all slow cookers are the same so start checking them at 5-6 hours). After cooking drain the beans and freezer or store in your refrigerator for the weeks meals.  The bonus was I got firm tasty, low-sodium beans instead of mushy beans laden with salt (even after I rinsed them).

I am weaning my family off meat (Nutritionists say our meat portion should only be the size of a playing card) so I'm making menus that include meat and beans to make the transition until I can include all beans/no meat meals in several meals a week.

So I checked and here's what I found out!  A can of Organic Black Beans can cost around $2.26 a 15 ounce can (contains water that I pay for).  I can buy a bag of Organic Black Beans for $31.91 or $1.28 a pound.  That pound of Black Beans can make roughly 5 cups of cooked beans or 3+ cans a savings of $7.63 for a few minutes of your time.  The entire bag will save you a whopping $190.75.  If you just use 1 1/2 cups of beans to reduce your meat bill for 1/2 pound of grass-fed ground beef at $7.50 a pound, you've saved $3.08 on that meal (serving 4) alone.  You do the math!  It was never my best subject.

Now that's saving more than just pennies!  You can afford to buy organic with that kind of savings!

See our favorite COWBOY CHILI recipe

Saturday, March 22, 2014

Saving Pennies Counts in This Economy

The 6:00 news may tell us that we are in a economic recovery but it doesn't look like it at our house.  You may think you've done all you could but the author of the following blog shows us ways we can still cut costs and YES, pennies add up!

Friday, March 21, 2014

Fresh Veggies in the Winter

Actually it's time to start planning for your winter vegetables now, especially for those of us who cannot grow vegetables in the winter without having a heated greenhouse.  How you say?

I plan my culturing, canning, freezing and dehydrating BEFORE I make my garden plan.  I need to know how many veggies I will need to fill my pantry.  Remember that you should only freeze or dehydrate what you will use through the next growing season.  Cultured veggies can last all winter under the right conditions if they are not canned....and they are best never canned anyway (sauerkraut).

I ran across this great article on Culturing your Veggies.  It's a great way to have a healthy snack!

fermented vegetables

Part of the reason I have an extra refrigerator in my kitchen is because I need so much room to keep raw nuts (should never be stored out of the frig or freezer) and all the cultured veggies I have.  I love to serve them when having guests in pretty bowls with pretty little spoons.  The guests always dig in!

Friday, March 14, 2014

Cowboy Chili

We always make lots of this chili so that we can either have it as left-overs or freeze for lunches, etc

1 pound organic, grass-fed, ground beef
2 cloves garlic, chopped
One 16-ounce jar canned tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup corn flour

One 15-ounce can black beans, drained and rinsed (or 1 1/2 cups, cooked)
One 15-ounce can kidney beans, drained and rinsed (or 1 1/2 cups, cooked)
One 15-ounce can pinto beans, drained and rinsed (or 1 1/2 cups, cooked)
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the corn flour in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Adapted from a recipe by Ree Drummond

Bestest Green Beans

1/2 pound green beans, fresh or frozen
1 tablespoons bacon grease (can substitute 2 tablespoons butter)
1 cloves garlic, minced
1/2 large onion, chopped
1/2 cup chicken broth, plus more if needed
1/4 cup chopped red bell pepper
1/2 t kosher salt 
Ground black pepper

  1. Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer
  2. Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

Crockpot Pork Chops

  • 2 1/2-34-inch pork loin chops
  • 2 tablespoons flour, divided
  • 1 tablespoons olive oil 
  • 2 medium potatoes, red or Yukon gold, cut in cubes
  • 1 medium onion, chopped
  • 1/2 green pepper chopped
  • 1/4 small cabbage, cut in wedges
  • 1-2 carrots, diced
  • pinch teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup beef stock 
  • 8 ounces diced tomatoes
  • 2 tablespoons sour cream or yogurt
  • 2 tablespoons tapioca Starch


Trim fat from chops; coat with 1 tablespoon of the flour.
Brown the pork chops in skillet in hot oil over medium heat.
Place potatoes, onion, pepper and carrots in slow cooker. Sprinkle remaining flour over the vegetables and toss to coat. Layer over potato mixture the cabbage wedges, salt, pepper, the browned pork chops, beef stock, and the tomatoes. Do not stir the mixture.
Cover and cook on HIGH for 3 1/2 to 4 hours, or cook on LOW for 7 to 8 hours.
In small saucepan, stir together sour cream and tapioca until smooth. Pour cooking liquid into a 2-cup measure; add enough water or milk to equal 3/4 cups. Stir into sour cream mixture in saucepan. Cook and stir over medium-low heat until thick and mixture comes to a boil. Serve the sour cream mixture with pork chops.

Hashbrown Casserole

1 tablespoons butter
1 jalapenos, finely diced
1 poblano chile, diced (I just used a green pepper)
1 onions, diced
2 pounds diced frozen hash brown potatoes (2 bags)
Salt and ground pepper
1 cups grated sharp Cheddar
1 cups grated Monterey Jack
4 slices bacon, fried and chopped

Preheat the oven to 375 degrees F.

Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.

Cashew Chicken

  • 3 tablespoons gluten-free soy sauce, divided
  • 2 tablespoons dry red wine
  • 4 teaspoons tapioca starch, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
  • 1/2 cup  chicken broth
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • 2 teaspoons sesame oil, divided
  • 3/4 cup chopped onion 
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper (can use green)
  • 1 tablespoon grated peeled fresh ginger
  • garlic cloves, minced
  • 1/2 cup chopped green onions (about 3 green onions) 
  • 1/4 cup chopped raw cashews, roasted**
  1. 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
  2. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
  3. Serve with cooked rice.
Preheat oven to 325 degrees Fahrenheit. Rinse the raw cashews under cool running water using a colander to remove any debris picked up during processing. Line the colander with several sheets of paper towels and shake the cashews dry. Line a rimmed baking sheet with parchment paper. Add the raw cashews to a bowl along with a small amount of coconut oil oil. Toss the cashews in the oil, and then sprinkle liberally with salt. Toss the cashews again.Lay the raw cashews on the baking sheet and spread them out into a single layer. Place the baking sheet into the oven and roast the cashews for 15 to 20 minutes, or until they begin to turn light brown. Monitor the roasting process closely, tossing the cashews occasionally with a long-handle spoon, so as to avoid burning them.  Remove the pan from the oven and allow the cashews to cool. Add more salt if desired.

April - Menu Six

Saturday:  Go grocery shopping, thaw large, organic, free-range chicken (4-5 pound) and cut it up to be used in five recipes plus make some bone broth with it.

We get paid every two weeks so I've set up a two week schedule.  I hope we make it on the very little we have for food since our utility bills were so high over the winter.  You are going to find these recipes have just been posted on this BLOG.  Some of them are not posted yet and will be as soon as the toddler lets me. I've adapted all these recipes to be gluten-free, healthy, whole/real food and sized for our family of three with modest servings.

This menu does not take into account breakfast, lunch or snacks.  Lunches are often left-overs.

Sunday:  Crock-pot Roasted Chicken and Vegetables, Strawberry Rhubarb Pie

Monday:  Broccoli Beef, Rice

Tuesday:  Chicken and Beans with Biscuits

Wednesday:  Salmon Patties, Stir Fry Veggies

Thursday:  Tex-Mex Beef, Beans and Rice

Friday: Chicken Pot Pie topped with Biscuits

Saturday:  Pizza, Salad

Sunday:  Crockpot Pork Chops, Peach Cobbler

Monday:  Cashew Chicken, Snap Peas with Roasted Peppers and Sesame Seeds

Tuesday:  Tuscan Beef Stew with Biscuits

Wednesday:  Chicken Cacciatori

Thursday:  Grilled Salmon, Confetti Latkes (Potato Pancakes), Bestest Green Beans

Friday:  Cowboy Chili

Saturday:  Chicken & Bean Enchiladas, Salad

Slow Cooker Tuscan Beef and Bean Stew

Great served over mashed potatoes/cauliflower, noodles or rice.
  • 1/2 pound all-natural, grass fed beef cubes (I had some cube steaks that I cut into bite-size pieces)
  • 1 tablespoon flour
  • 1 1/2 tablespoons olive oil
  • 1 (15.5-ounce) can of Cannellini beans – drained
  • one small onion, chopped
  • 4 ounces frozen green beans
  • 4 ounces cremini mushrooms, quartered
  • 1-2 carrots, sliced thinly
  • 1 pint jar of peeled plum tomatoes, drained, tomatoes chopped 
  • 1 clove garlic, diced
  • 1/2 cup dry red wine or grape juice
  • 3/4 cup beef stock
  • 1 bay leaf
  • 3/4 teaspoon Italian seasoning
  • Salt and pepper to taste
  1. Heat olive oil in a large frying pan
  2. Dredge beef cubes in flour and sprinkle with a little salt & pepper
  3. Brown the beef cubes in the olive oil in the pan, then add to a 3-quart slower cooker.
  4. To the slow cooker add the beans, onion, green beans, carrots, chopped tomatoes, garlic, red wine, water and bouillon (or stock), bay leaf, and Italian seasoning.
  5. Cook on high for 4 – 5 hours; low for 7 – 8 hours (Cooking times on slow cookers vary – when the beef is cooked through and the carrots are fork tender, the stew is done).
  6. When done cooking, remove the bay leaf and taste for seasoning. Add salt and pepper as needed.

Salmon Patties

  • 1 can (7.5 oz) pink salmon, drained
  • ½ cup black beans, rinsed and drained
  • ¼ cup dry bread crumbs
  • ¼ cup sliced green onions
  • egg 
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime juice
  • Pinch of ground red pepper or seafood seasoning mix
  • Salt and black pepper
  • 1 tablespoon coconut oil
  1. Place salmon in medium bowl. Shred with fork.
  2. Add beans, bread crumbs, green onions, egg white, cilantro, lime juice, and red pepper to bowl. Season with salt and pepper. Gently stir to combine.
  3. Shape mixture into 3 patties about 1 ¼ inch think. Refrigerate 30 minutes or until ready to cook.
  4. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until firm and brown.
Great served with your favorite side and some fresh cultured salsa. I'm thinking some Corn Casserole and some fresh veggie salad

Tex-Mex Beef, Bean and Rice Casserole

  • 1 cups cooked rice
  • 1/2 pound grass-fed, organic ground beef, chuck or round
  • 1/4 cup chopped onion
  • 2 tablespoons cup chopped green or red bell pepper
  • 1 can (15 ounces black beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup frozen corn kernels 
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 teaspoons chili powder
  • Dash garlic powder
  • 1/8 teaspoon ground cumin
  • 1 tablespoons fresh chopped cilantro
  • Shredded Cheddar cheese or Mexican blend of cheeses, for topping


Cook rice and set aside. Lightly grease a 1-quart casserole. Heat oven to 350°.
Cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese. Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted.
Serve with fresh vegetable salad.

White Bean Chicken Cacciatori

Comfort food at it's best!

1 tablespoon pure, extra virgin Olive oil
1 small clove garlic, diced
1/4 cup diced, thick sliced bacon
3 scallions (green onions), thinly sliced
2-4 chicken legs or 2-3 thighs (depending on size)
1/4 teaspoon celery salt
1/4 cup white wine or apple juice
1 pint glass jar home canned tomatoes (I do not advise the use of canned tomatoes in tins, use fresh if you have to)
1 1/2 teaspoon Italian Seasoning
1 Bay leaf
1 can cannelini beans (drained and rinsed), or 1 1/2 cup cooked beans.

Put the oil into a pan with the garlic and bacon, sliced scallions and chopped rosemary and fry (med high) for a couple of minutes. Remove the vegetables.

Add the chicken pieces, sprinkled with the celery salt, browning on both sides (about 4-5 minutes on each side).

Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and herbs. Put the lid on and let the pan simmer on low to med/low for 20 minutes.

Remove the chicken pieces to cool a bit. Drain, wash and add a can of cannellini beans, remove the meat from the chicken legs, and cut into bite-sized pieces, add back and serve when the beans have warmed through.

Herbed Cheese Biscuits

1 Cup Better Than Wheat gluten-free flour blend
1/4 teaspoon xantham gum
1/4 teaspoon guar gum
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon mustard powder
1 1/2 teaspoon chopped  fresh herbs or 1/2 teaspoon dried
2 tablespoons butter
1/2 cup shredded cheese
6 tablespoons sour cream or yogurt (1/4 cup + 2 tablespoons)
2 tablespoon milk or milk alternative

1.  Preheat oven to 450 degrees

2.  In a medium bowl, whisk together flour, gums, baking powder and soda, mustard powder and herbs.

3.  Using bastry blender cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.  Stir in shredded cheese.

4.  In a small bowl or measuring cup, mix together sour cream/yogurt and milk.  Add sour cream mixture to the dry mixture.  Stir until just combined.

5.  Turn dough out onto a well-floured counter and knead a few times with floured hands.  Pat dough out with your hands to about one-inch thickness.  Cut biscuits using a biscuit cutter or cut into desired shapes with a knife.

6.  Bake for 12-15 minutes until golden brown.

**Any combination of herbs may be used.  I used Herbs d'Provence but you could use 1/2 T. fresh chives along sith some dried herbs like 1/2 t. basil and 1/2 t. marjoram.