skip to main |
skip to sidebar
Ingredients:
- 1/2 pack brown rice noodles (or regular rice noodles)
- 3 cups of baby bok choy
- thinly sliced green onion
- sesame seeds to top (optional)
SAUCE:
- 2 garlic cloves, finely chopped
- 2 tbsp ginger, finely chopped
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp crushed red chillies
Instructions:
- Wash your bok choy, and chop into quarters. Set aside.
- In a small bowl, mix your sauce ingredients together, and set aside.
- Boil your rice noodles according to package directions, until soft.
- In a saucepan on medium heat, pour your sauce in and allow to begin to cook, 1-2 minutes.
- Next add in your bok choy, mixing well.
- Reduce heat to low and add in your rice noodles.
- Toss together and serve immediately.
Ingredients:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 bunches mustard greens, stemmed and chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup chicken stock
- 1 tablespoon stone-ground mustard
Instructions:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
Ingredients
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
- 1 1/4 cups shredded cheddar cheese
- 1/4 cup chopped fresh garlic chives
- 1 cup buttermilk
- 2 Tbs. melted unsalted butter
Instructions:
- Preheat an oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and chives. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.
-
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.
-
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.
