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 omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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