Scallion Flatbread

A few weeks back, I watched an episode of BA;s Test Kitchen where Molly Makes Sour Cream and Onion Biscuits. The teen counterpart takes after me and loves, loves, loves biscuits. Plain, jelly, honey, bacon/egg/cheese, sausage gravy, hot, warm, cold. The other table counterpart not so much. The two table counterparts love sour cream and onion chips. Thin, wavy, ridged, Pringles, kettle cooked. Me, not so much. As in I will eat one chip and be done for the year. However, these biscuits were calling my name for weeks and weeks so when Easy Scallion Pancakes with Soy Dipping Sauce was discovered on one of my video feeds a few days ago, I knew immediately they had to be made for lunch.

Modifications Made:

Dough: Salt was increased to three-quarters of a teaspoon instead of half. Knowing from making homemade flour tortillas, more salt is better than less. Salt consumption can be reduced in the sauce is the tortilla/pancakes seems salty. Scallion were switched for green onions. Dough was allowed to rest of over an hour before pancakes were rolled out.

Sauce: Ingredients seemed excessive and I worried it would take away from the pancake itself. Therefore, the dipping sauce was simply one third cup soy, one third cup chili sauce, and one teaspoon of sesame oil.

Scaled for Likability: Great

Easy in theory and title, not easy in production. Green onions kept sticking to the work surface and falling out. What worked better was to roll the onions like instructed but to roll out the pancake as in making Mandarin Pancakes for Moo Sho Porken with liberal amounts of oil. Oil was needed anyways to keep the pancake from sticking to the skillet and the oil kept the onions from falling out of the dough. Worked like a charm. Unlike Mandarin Pancakes, thicker is better than thin, cripsy is better than soft, and leftovers do not heat up well as they become limp and sticky. Best to eat straight away. Next time are made a bowl of egg drop soup will be served alongside. Cheap, savory, and filling.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

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