Aimee’s cooking is frugal and fabulous (a little editorial by Marilyn who has tasted many of her organic creations). Here’s a whole dinner recipe from the kitchen whiz herself:
Easy Dinner Biscuits
2 c. flour (can combine 1 c. all purpose with 1c. whole wheat. I combine spelt with whole wheat)
¼ c. sugar (optional)
1 Tbsp. baking powder
½ tsp. Baking soda
½ tsp. Salt
1 c. buttermilk (regular milk or almond or soy milk work fine, too)
3 Tbsp. Canola oil
2 Tbs. Vanilla extract
Preheat oven 425 degrees. Combine dry ingredients together, then add wet ingredients. Mix with a fork until blended. Careful not to overmix or the biscuits will be tough. Using a couple of spoons, arrange one spoonful of dough on a greased baking sheet. One batch makes about 12 biscuits. Bake for 10 – 12 minutes.
Honey Mustard Chicken
½ c. olive oil
½ c. honey
¼ c. mustard
Salt and pepper
Up to 3 lbs. Of chicken cut up into bite-sized pieces.
Preheat oven 350 degreees. Mix first four ingredients in a bowl. In a shallow baking dish, cover chicken evenly with sauce. Baste every 15 minutes for 45 minutes to 1 hour, until golden brown.
Two Frugal Fairfielders 