Very Veggie Cobbler in a Mug with Cheesy Cheddary Biscuit
Very Veggie Cobbler in a Mug with Cheesy Cheddary Biscuit
First, kids get to choose their veggies for this savory cobbler. Then, they make their own cheesy biscuit—our version of a popular seafood restaurant's cheddar biscuit—to go on top!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- chop :
to cut something into small, rough pieces using a blade.
- coat :
to apply a covering of flour, breadcrumbs, oil, sauce, or batter to food before baking or frying.
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- melt :
to heat a solid food so it becomes liquid, like butter or chocolate.
- microwave :
to heat or cook food or liquid quickly in a microwave oven, which uses high-frequency electromagnetic waves to generate heat in the food's water molecules.
- slice :
to cut into thin pieces using a sawing motion with your knife.
- snip :
to use scissors to cut something with quick, sharp strokes.
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Microwave
- Microwave-safe mug
- Potholder
- Paper towel
- Cutting board
- Kid-safe knife
- Clean kitchen scissors (optional)
- Small bowl
- Liquid measuring cup
- Measuring spoons
- Spoon
- Spatula
Ingredients
Very Veggie Cobbler in a Mug with Cheesy Cheddary Biscuit
- Cobbler:
- 1 T butter **(for DAIRY ALLERGY sub dairy-free/nut-free butter, like Earth Balance brand)**
- 1 T grated Parmesan cheese **(for DAIRY ALLERGY sub dairy-free/nut-free grated Parmesan cheese)**
- Choose at least 3 to 4 of the following veggies:
- 1 to 2 frozen broccoli florets
- 1 to 2 frozen cauliflower florets
- 1 to 2 slices eggplant
- 1 to 2 slices zucchini
- 1 to 2 slices yellow squash
- 1 slice red, orange, or yellow bell pepper OR 1 mini sweet pepper **(Omit for NIGHTSHADE ALLERGY)**
- 2 T frozen diced carrot, corn, peas, or a mix of these
- 3 to 4 grape tomatoes **(Omit for NIGHTSHADE ALLERGY)**
- 1 green onion
- Biscuit:
- 5 T all-purpose flour **(for GLUTEN ALLERGY sub gluten-free/nut-free all-purpose flour)**
- 1/2 tsp baking powder
- 1/2 tsp parsley flakes
- 1/4 tsp garlic powder
- 1/4 tsp Old Bay Seasoning **(Omit for NIGHTSHADE ALLERGY or sub 1/8 tsp celery salt)**
- 1 T cold butter **(for DAIRY ALLERGY sub dairy-free/nut-free butter, like Earth Balance brand)**
- 1/4 C milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
- 3 to 4 T grated cheddar cheese **(for DAIRY ALLERGY sub dairy-free/nut-free cheddar cheese shreds, like Daiya brand)**
Food Allergen Substitutions
Very Veggie Cobbler in a Mug with Cheesy Cheddary Biscuit
- Dairy: Substitute dairy-free/nut-free butter, like Earth Balance brand. Substitute dairy-free/nut-free grated Parmesan cheese. Substitute dairy-free/nut-free milk. Substitute dairy-free/nut-free cheddar cheese shreds, like Daiya brand.
- Nightshade: Omit bell pepper and grape tomato veggie options. Omit 1/4 tsp Old Bay Seasoning OR substitute 1/8 tsp celery salt.
- Gluten/Wheat: Substitute gluten-free/nut-free all-purpose flour.
Instructions
Very Veggie Cobbler in a Mug with Cheesy Cheddary Biscuit
measure + melt
Measure 1 tablespoon butter and add it to a microwave-safe mug. Cover the mug with a damp paper towel. Microwave on high for 30 seconds.
chop + coat + microwave
For this recipe you get to choose your vegetables. Chop the following (if using) into bite-sized pieces: 1 to 2 broccoli florets, 1 to 2 cauliflower florets, 1 to 2 eggplant slices, 1 to 2 zucchini slices, 1 to 2 yellow squash slices, and 1 bell pepper slice. Add them to the mug and mix until the butter coats the vegetables evenly. Cover the mug with a damp paper towel. Microwave on high for 1 minute.
slice + snip
Slice 3 to 4 grape tomatoes (if using) in half and add them to the mug. Snip or slice 1 green onion (if using) into small pieces and add them to the mug.
measure + mix
Measure 2 tablespoons frozen diced carrot, corn, peas, or a mix of these (if using) and add them to the mug. Measure and add 1 tablespoon Parmesan cheese to the mug. Mix until the butter and Parmesan coat the vegetables evenly. Set aside while you make the dough for the biscuit, which will be cooked on top of the veggies.
measure + whisk
Into a small bowl, measure 5 tablespoons flour, 1/2 teaspoon baking powder, 1/2 teaspoon parsley, 1/4 teaspoon garlic powder, and 1/4 teaspoon Old Bay Seasoning. Whisk together until the dry ingredients are well combined.
chop + cut in
Measure 1 tablespoon cold butter and chop into small pieces. Use your clean hands to cut the butter into the flour mixture, until it resembles coarse sand.
measure + mix
Once the butter is mixed in well, measure and add 1/4 cup milk. Use a spatula to mix until a thick batter forms. Measure and mix in 2 to 3 tablespoons grated cheddar cheese.
transfer + sprinkle + microwave
Transfer the biscuit dough into the mug, leaving it on top of the vegetable mixture. Sprinkle the top of the biscuit with 1 tablespoon grated cheddar cheese. Microwave on high for 2 to 3 minutes until the biscuit looks solid.
eat + enjoy
Eat and enjoy with Bold Boston Cranberry Iced Tea! As they might say in New England, "It's wicked good!"
Hi! I'm Cheddar Cheese!
"I'm usually recognized by my firm, yellow-orange blocky shape, although I can be a pale yellow or off-white color. You might have tried me in mac and cheese, grilled cheese sandwiches, or on top of a burger!"
- Cheddar cheese is a semi-hard, smooth cow's milk cheese from the town of Cheddar, in the county of Somerset, in southwestern England, where caves in the area had the proper moisture and temperature to age the cheese. It dates to at least the early 12th century. There is an 1170 reference to an order by King Henry II for over 10,000 pounds of cheddar cheese.
- Joseph Harding, a cheesemaker from Somerset, is considered the "father of cheddar cheese." In the 1800s, he found an easier way to drain more of the moisture from the milk curds when making cheddar. He also developed superior ways to address hygiene and temperature control during production. He shared his methods in Scotland and trained American cheesemakers when they came to Somerset.
- Two varieties of cheddar cheese are certified, with one having a protected designation of origin, meaning its unique qualities are associated with that location. West Country Farmhouse Cheddar is produced with milk from Somerset and three other counties in southwestern England using traditional methods. Orkney Scottish Island Cheddar has protected geographical indication, meaning its unique qualities are associated with the Orkney Islands in Scotland, and it is either fully or partially processed on the islands.
- However, since the cheddar type of cheese itself does not have a protected designation of origin, it can be made anywhere in the world. It is one of the most popular cheeses worldwide. In the United States, Wisconsin produces most of its cheddar cheese.
- Andrew Jackson, the US president from 1829 to 1837, served a wheel of cheddar cheese weighing 1,400 pounds at his last open house for the public!
- In 1866, a 7,000-pound cheddar cheese made in Ingersoll, Ontario, Canada, inspired Scottish Canadian poet James McIntyre to write an "Ode on the Mammoth Cheese Weighing over 7,000 Pounds!"
- A more "mammoth" cheddar cheese, weighing 22,000 pounds, produced in Perth, Ontario, in 1893, was brought to the Chicago World's Fair for the Canada exhibit. However, it fell through the floor and had to be displayed on a reinforced concrete floor in the Agricultural building.
- Oregon cheesemakers created an even larger cheddar in 1989, weighing 56,850 pounds, but Canada was not to be outdone. In 1995, a cheddar was made in Quebec, weighing almost 57,519 pounds!
- The types of cheddar sold in the US include mild, medium, sharp, extra sharp, New York style, white, and Vermont. Cheddar cheese is naturally white to yellow, depending on the milk used. Grass-fed cow's milk produces a more yellow cheddar. To give cheddar its typical yellow-orange color, annatto, a natural dye made from the seeds of a tropical tree, is added.
- Cheddar cheese slices or cubes are a great snack or dessert served with fruit. Grated cheddar cheese is also a tasty addition to apple pie, biscuits, bread, chili con carne, and soups, and it can be melted for fondue or nachos.
History of Cobbler!
- Cobblers are an American deep-dish fruit dessert with a thick crust and a fruit filling. Seasonal fruits are generally used for the filling.
- Early European settlers to North America brought recipes with them from their homelands. When they couldn't find the ingredients they needed, they improvised, and cobblers were born.
- Cobblers were often served as the main course, especially as a breakfast food, but later became common as a dessert.
- While cobblers are baked, grunts and slumps are varieties typically cooked by steaming in a skillet or pan on top of the stove. They have a biscuit-like dough plopped on top of the fruit, like dumplings. Grunts probably got their name from the sound of the steam under the dough. Blueberry grunt is a popular dessert in Nova Scotia, Canada.
Let's Learn About New England!
- The New England region is in the Northeastern United States. It includes the states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. The Atlantic Ocean borders New England on the east.
- Indigenous peoples who spoke variations of the Algonquian language were the first to inhabit the region. John Smith, the English explorer, named the region "New England" in 1616. The area was colonized by people, especially Puritans, coming from England in ships, like the Mayflower, beginning in 1620. These early settlements were called the Plymouth and Massachusetts Bay colonies.
- Southern New England (Connecticut, Massachusetts, and Rhode Island) has more people than northern New England (Maine, New Hampshire, and Vermont).
- Massachusetts has the largest population in New England, and Boston, the capital of Massachusetts, is the largest city and metropolis. Vermont is the least populated.
- There are several distinct accents and dialects, especially the Boston accent. It may have come from certain British English accents that dropped a final "R" in a word and had a broad "A" sound.
- The New England states are popular with tourists who take autumn "leaf peeping" drives to view the vibrant colors of the the abundant foliage.
- Candlepin bowling is a popular pastime in New England. The pins are tall, thin, and shaped like a candle, and the bowling balls are small, at 4.5 inches in diameter. The bowling balls are also lighter than the candlepins, different from ten-pin bowling.
- New England culture and cuisine have been influenced by the indigenous Algonquian-speaking peoples, the Acadians, an ethnic group of French descendants, and the early Puritans. Later immigrants, including those from Ireland, Italy, Portugal, and Quebec, have also had an impact.
- Many early colonists were involved with maritime activities, such as fishing and whaling, and seafood significantly contributed to the culture, cuisine, and economy.
- New Englanders have a few different names for familiar foods. For example, they may call sub sandwiches "grinders" and milkshakes "frappes."
- Some of the regional food favorites are baked beans (like Boston baked beans), New England clam chowder, cranberries, hasty or Indian pudding (made with cornmeal), lobster rolls, Parker House rolls (bread rolls invented at Boston's Parker House Hotel), and New England boiled dinner (corned beef with cabbage and other root vegetables).
THYME for a Laugh
How do you make a biscuit warm and cozy?
Put gravy on it!
THYME for a Laugh
Don't cheddar tear.
Everything's going to be okay!
Lettuce Joke Around
How do you make a biscuit smile?
Put jam on it!
That's Berry Funny
Why are some cheddars dangerous?
Because they're extra sharp!
The Yolk's On You
How did the gardener mend his trousers?
With a vegetable patch!
Lettuce Joke Around
Why did the biscuit go to the doctor?
It felt crumby!
Lettuce Joke Around
Why did the cheddar cheese get upset when it got a C on a test?
It felt it was unfairly grated!
