Garlic Cheddar Biscuit Recipe
Sort of like Red Lobster’s cheddar biscuits. But better.
2 cups biscuit baking mix – Preferably Snoqualmie Falls brand
1 1/2 cup shredded Cheddar Cheese
2/3 Cup Milk
1/2 teaspoon garlic powder
2 tablespoons butter, melted
1 teaspoon garlic salf
1.) Preheat oven to 400 degrees Fahrenheit, or 206 degrees Celsius. Grease cookie sheet
2.) Combine baking mix, cheddar cheese, and garlic powder into large bowl. Stir in milk.
3.) Drop batter by heaping tablespoonfuls onto greased cookie sheet.
4.) Bake in preheated oven for 10 minutes
5.) Brush with melted butter and sprinkle with garlic salt.
6.) Bake for five more minutes
Double garlic powder
Use three cloves of fresh garlic instead of garlic powder
Replace half of Cheddar cheese with White Cheddar Cheese
Good smelling things
I’ve never been much of an olfactory dependent person, I think most people aren’t. On the other hand I do know that my sense of smell tends to be better then most other peoples.
Some recent good smells I’ve noticed:
The air when rain is coming (called “petrichor”)
Fresh cut Pine trees (vastly different then the typical Christmas Tree smell)
Good quality dirt
I’m sure a physiologist (and even a phycologist) might have something to say about the fact that all the smells are food related, or outdoorsy.
Potato Leek Soup (Vegan)
We just created this recipe last night and started it in the Crock Pot.
2 Medium or 4 small red potatoes
4 Medium Leeks
6 small carrots
2 full heads of garlic
3 stalks of celery
1 – 4 quart Pacific Village vegetable stock (House brand of New Seasons Markets)
1 1/2 table spoons extra virgin olive oil
salt and pepper to taste
Cut all vegetables into small chunks. In a frying pan use the olive oil to sauté the leeks, carrots, garlic and celery. This only takes a few minutes. When done the vegetables should still look like veggies, just a bit softer.
Combine all the ingredients into the slow cooker. Top off with water and cook on low for 8 hours.
I cheated by using minced garlic for one of the full heads. It’ll freeze well for use in the winter, although I like to freeze the soup then use it as ice in the cooler during camping trips. The recipe is currently vegan, but during a camping trip I’d probably add some kielbasa or pork sausage of some sort for extra proteins and to make the portions go further.
Grilled Steak Recipe
For those who don’t know the meaning of the word “Vegetarian.”
I usually cook this on a charcoal grill. (with real charcoal, not briquettes the extra buck in cost per a bag is well worth the taste difference) But you can also use Alton Brown’s method of cooking in a cast iron frying pan although it doesn’t work as well in my opinion.
About 1/2 pound of meat per person.
Fresh Ground Pepper
1 1/2 TBS of Soy Sauce (buy from an Asian store, most the US stuff is too weak.)
1 1/2 TBS of Teriyaki Sauce (as above – if you can’t read the label it’s good stuff)
2-3 pieces of garlic cut into slivers
1/4 cup of Apple Vinegar (helps add liquid to the soy sauce and teriyaki sauce and starts breaking down the meat making it more tender)
With a sharp knife poke holes into the meat. Insert garlic slivers into each one. Mix the rest of the ingredients and pour over the meat. Turn the meat until each side is covered. Place in fridge for 15-20 minutes. I usually do this while the grill is heating up. Take this time to also prepare a piece of aluminum foil into a bowl shape. Fill half way with water and place on the grill, usually away from the hottest part.
After the grill is sufficiently hot (test by holding hand 3-4 inches away and count. You want to count to 3 or 4 which will be about 400 degrees F) shake the excess moisture off the steaks. Place on the hottest part of the grill. Wait about 5-6 minutes then turn over. The bottom side should be a reddish brown. 5-6 minutes more pull them off.
Between the vinegar and the water you should have a pretty tender and moist piece of meat. Buying organic meat helps a lot too.
Garlic Blue Cheese Sauce:
Make a basic white sauce base, milk, flour, little butter heated in a frying pan. Add garlic and crumbled blue cheese. Mix well but be sure to not over heat and melt the blue cheese. Makes a good topper for the above steak, fried potatoes, stuffed tomatoes, even a pizza dip.
2-3 Full Cloves of Garlic*
1 TBL Spoon of Extra Virgin Olive Oil Per clove
Cut top off the garlic so that most of the cloves are exposed. Drizzle the olive oil over the cloves. Bake in an oven at 375 degrees for 8-12 minutes.
The garlic cloves will pop out of their skin easily with a butter knife. Spread across Bagels, crackers, pita bread, etc. Or use in other recipes.
*Less if using Elephant Garlic. The purple varieties of garlic tend to work really well in this recipe