I love these biscuits from the very well know restaurant chain R*d L*bster. They give you a whole basket of these before your meal and they always come warm, fluffy, and delicious! Here is my healthier version:
- Bisquick mix: 2 1/2 cups
- Soymilk (unsweetened): 1 cup
- Shredded cheese: 1 cup
Mix everything together in a mixing bowl. If the mixture looks really dry, add a little more soymilk, one table spoon at a time. Portion the mixture and form into little balls. Bake at 350 degrees for 20 minutes and enjoy!
I love Thai food and I have recently started to learn how to make them. This dish is suppose to be eaten with egg noodles but I didn’t have any on hand. It went really well with rice though!
Heat pan and start by adding all the liquids, then the dry powders, tofu, and mushrooms. This way your tofu and mushrooms won’t stick to the pan and you won’t need any cooking oil. After the pot starts to boil, turn to low heat and cook until mushrooms have softened.
Note: The corn starch and soymilk are in replacement for the unsweetened coconut milk. I find coconut milk to be too heavy. I am sure milk would work the same way. The corn starch is used to thicken the curry since coconut milk is very thick. The ratio is about 1 cup of milk to 2-3 tsp of corn starch, depending on how thick you like your curry.
Every Thanksgiving since Luke and I have been together, he wants me to make this brine turkey. I learned this from the food network by Alton Brown. This brine turkey is very easy to make:
- Chicken stock: 1 gallon
- Ice Water: 1 gallon
- Salt: 1/2 cup
- Sugar: 1/4 cup
- Onion: 1 medium
- Apple: 1 medium
Boil some of the stock to melt the salt and sugar then cool it down. Find a big container that can fit the turkey with all the liquids, about 5 gallons and put the turkey, chicken stock, water, and ice all into the container breast side down. On the morning you want to make the turkey, turn the turkey breast side up so the other side will get the brine. Brine the turkey for at least 12 hours, 24 is better. Remember to keep the turkey in a cold place and fill it up with ice at the top. Having made this turkey while living in Wisconsin, keeping the turkey cold was NOT a problem!
When you are ready to cook the turkey, boil the onion and apple with water in the microwave to cook it. Stuff the onion and apple into the stomach of the turkey. Heat the oven to 500 degrees and bake for 30 mins to brown the top of the turkey. After 30 mins, turn the oven down to 350 degrees, cover the top of the turkey with foil. Bake the turkey until the breast is at 161 degrees, about 2 1/2 hours for a 14 pound turkey.
Take the turkey out of the oven and rest for 15 minutes. During the resting period, DO NOT remove the meat themometer. Remember, the turkey is resting, don’t disturb it!
After the turkey is all rested, carve and serve! Happy Thanksgiving!
Ever seen Korean miso (fermented soybean)? We went to H Mart today and someone was demoing miso soup. Check on this jar of miso! Yes, this is the only size it comes in. Notice the left hand corner label says this is a 4.4 pound jar!
Ever heard of Mochi bread? It’s all the rage for the past couple of years in Taiwan. There are 2 types of mochi bread: one that is crunchy on the outside and chewy like mochi on the inside and one with the regular bread but with a mochi stuffing inside. I like both but the first type with just the dough is very different and special. Thanks to H Mart that recently opened, I finally have access to this special flour again! Before this, my parents were my dealers for this addiction of mine!
This is what the package looks like:
There are 2 packages of the flour inside one box.
Here is the recipe:
1 package of the flour
5 Tbsp water
Mix into dough, divide dough into 8 to 10 pieces.
Bake at 350 degrees for 35 minutes.
I put canned pumpkin into the bread before I bake it as stuffing which turned out great! Perfect dessert on a cold day!