Week 3 Wednesday Biscuits with Sausage Gravy; Spicy Peanut Chicken with Jasmine Rice and Cherry Dump Cake

It's Wednesday morning of Week Three.

 



Biscuits with Sausage Gravy





Spicy Peanut Chicken with Jasmine Rice and Cherry Dump Cake

BREAKFAST:

BISCUITS

1. I always bring my eggs to room temperature, so the first thing I do is put the 2 eggs in a bowl of warm water. The recipe also calls for buttermilk and since I use soured milk instead, I warm a cup of milk in the microwave and then pour a Tablespoon of vinegar in it. I preheat the oven to 425 degrees and let both the eggs and milk sit.

2. I put one cube (1/2 cup) of margarine, 2 cups four, 1 Tbsp Baking Powder, 1/2 tsp baking soda and a teaspoon of salt in the bowl of my stand mixer.

3. Mix it on low, scraping the sides with a rubber spatula until it is a crumbly, uniform mixture.

4. With the mixer still set on low, add the soured milk and eggs.

5. If the dough is too sticky, add a little more flour until the dough pulls away from the sides but not so much that it isn't very soft (it should never feel stiff or firm, just not sticky).

  6. Grease a cookie sheet. Turn the dough out onto a floured surface and if it's sticky, sprinkle it with flour. Then pat it into a rectangular shape about 1 - 2 inches thick.

 7.  I don't have a biscuit cutter so I just use the mouth of a cup, that is the size I like, to cut out circles and place them on a greased baking sheet.

8.  When you can't cut out any more circles, gently gather the dough into a ball and re-pat it into a 1-2 inch thickness again and continue making more until you've used all the dough.

9.  Bake at 425 degrees for about 12 minutes or until golden brown.

SAUSAGE GRAVY

I used to use a mix to make sausage flavored country gravy for biscuits, but after I taught myself how to make my own I would never go back to a mix. It's easy and it's far better.

1. In a medium sized greased skillet, cook a package of breakfast sausage over low heat. Use the edge of a fork to break it into pieces and move them around the pan.

 

 2. Let the sausage cook slowly, moving the pieces around to allow pink surfaces of the sausage to directly touch the pan's surface until there is no pink left on any of the pieces. 

 3. Sprinkle a generous amount of flour over the meat (about 1/2 - 3/4 cup or so). Let it soak up the fat, using a fork to let the pieces of sausage be coated in flour.

 

 4. Pour enough milk into the pan that the sausage is almost covered - with only the very tops of them sticking out. Use a fork or whisk to incorporate the fat-soaked flour into the milk.

5. Salt and generously pepper. Let it come to a light boil, stirring often scraping the bottom of the pan to prevent any burning or sticking. It will thicken and reduce as it cooks. So cook until it is the thickness of country gravy.

 

6. Serve over biscuits. ENJOY!

 

DINNER:

 

 

 

 

1. Chop the red bell pepper, carrots and onions.

 

 

2. Add the olive oil to a large frying pan with a lid; add onions, red pepper, carrots and garlic.

 

 

 

 3. Add the gingerroot , peppercorns chicken stock (I use bouillon and water).

 4. Cut the chicken into chunks and add to the pot. Cook on medium-high heat until vegetables are softened and the chicken is white and cooked through

 

 

5. About half an hour before serving, add the peanut butter, lemon juice, soy sauce and red curry and mix well.

  

 

6. Add the frozen peas. Then pour in the coconut milk.

 

 

7. Replace the lid and cook until the peas and sauce are cooked and warmed through. Meanwhile chop some cilantro.

 

 

 

8. Serve over rice garnished with chopped peanuts and cilantro. ENJOY!

 

 

DESSERT:

 

 

 

1. Pre-heat oven to 350°F. Pour the cherry pie filling and pineapple into a 9x13 inch baking dish.

 2. Sprinkle the dry cake mix and pecans (if using) over fruit.  

3. Slice margarine into thin pieces and arrange evenly spaced across top of dry cake mix. Or melt it and pour it over.

4. Bake 30 minutes or so or until the top browns lightly. ENJOY!