Posts by rachelschultz

Doughnuts from Refrigerated Biscuits (Four Ingredients!)

September 8, 2012

Before this, the thought of making my own donuts seemed really complicated and time intensive. Occasionally, I’d see a recipe that gets me excited to give it a shot, but then it requires a special donut pan or something. I’m not really looking to inve$t in all that right now. These donuts made from store-bought refrigerated biscuit dough are your and my ticket to fresh donuts from home anytime.

We didn’t throw away the donut-centers, but instead made donut holes. Yum x2.

Doughnuts from Refrigerated Biscuits (Four Ingredients!)
Makes 8 doughnuts

1 tube refrigerated biscuit dough
6 tablespoons butter, melted
1/2 cup cinnamon sugar
Vegetable oil

Pour a 1/2 inch deep of vegetable oil into a large skillet and bring to medium heat.

Cut holes in center of biscuits. A small cookie cutter would be perfect, but I make do with something like an orange juice cap.

Cook doughnuts in oil for 1-2 minutes on each side.

Dip both sides of doughnuts into melted butter and coat with cinnamon sugar.

4.7 from 3 reviews

DOUGHNUTS FROM REFRIGERATED BISCUITS (FOUR INGREDIENTS!)

Author: Rachel Schultz

Ingredients

1 tube refrigerated biscuit dough
6 tablespoons butter, melted
½ cup cinnamon sugar
Vegetable oil

Instructions

Pour a ½ inch deep of vegetable oil into a large skillet and bring to medium heat.
Cut holes in center of biscuits. A small cookie cutter would be perfect, but I make do with something like an orange juice cap.
Cook doughnuts in oil for 1-2 minutes on each side.
Dip both sides of doughnuts into melted butter and coat with cinnamon sugar.

WONTON SOUP

August 29, 2012

Rachel Schultz

Here’s my hand at making wonton soup home. If you’re wary because this seems niche and like the ingredients will be hard to find – namely the wonton wrappers, THEY’RE NOT! I get mine at kroger and it might amaze you at how not a big deal it is to work them. The other star of this soup is the broth which is so pleasantly flavorful. Just with a few ingredients.

Wonton Soup
Serves five to six

1/2 pound ground pork
1 tablespoon grated or pureed ginger
2 tablespoons soy sauce, divided
1 teaspoon rice wine vinegar
5 green onions, sliced
30 wonton wrappers
6 cups vegetable broth
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon garlic powder
1 cup sliced bok choy (about 3 leaves)

Cook ground pork in a skillet over medium heat for 10-12 minutes, until no pink remains. Add ginger, 1 tablespoon soy sauce, rice wine vinegar, and about half of the green onions to pork.

Spoon about 1 heaping teaspoon of pork filling onto wonton wrappers. Wet edges of wonton and fold in half into a triangle. Bring the two long ends of the triangle together and seal with water. Repeat with all wonton wrappers. I work in batches of six at a time.

In a large stockpot bring vegetable broth, 1 tablespoon soy sauce, brown sugar, sesame oil, and garlic powder to a boil over high heat for 8 minutes. Lower heat to simmer and drop wontons into broth. Cook for 2 minutes. Add bok choy to broth and cook 2 more minutes.

Top with remaining green onion.

WONTON SOUP

Author: Rachel Schultz

Ingredients

½ pound ground pork
1 tablespoon grated or pureed ginger
2 tablespoons soy sauce, divided
1 teaspoon rice wine vinegar
5 green onions, sliced
30 wonton wrappers
6 cups vegetable broth
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon garlic powder
1 cup sliced bok choy (about 3 leaves)

Instructions

Cook ground pork in a skillet over medium heat for 10-12 minutes, until no pink remains. Add ginger, 1 tablespoon soy sauce, rice wine vinegar, and about half of the green onions to pork.
Spoon about 1 heaping teaspoon of pork filling onto wonton wrappers. Wet edges of wonton and fold in half into a triangle. Bring the two long ends of the triangle together and seal with water. Repeat with all wonton wrappers. I work in batches of six at a time.
In a large stockpot bring vegetable broth, 1 tablespoon soy sauce, brown sugar, sesame oil, and garlic powder to a boil over high heat for 8 minutes. Lower heat to simmer and drop wontons into broth. Cook for 2 minutes. Add bok choy to broth and cook 2 more minutes.
Top with remaining green onion.

HOW TO MAKE SALMON PERFECTLY (IN THE OVEN!)

August 20, 2012

Rachel Schultz

Getting salmon just right can be an elusive pursuit. Without having a grill, I wondered that I would never get to enjoy a perfectly flakey filet. Turns out my dreams came true with this method to make salmon. Fish, I’m kind of not confident of preparing it most the time. But not this one! And salmon is my favorite! I actually love making salmon this way now, even better than a skillet or the grill. It gets great color too if you broil it for a bit at the end.

How to Make Salmon Perfectly (in the Oven!)
Serves four

2 pound salmon filet
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 450 degrees.

Arrange filet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.

Roast for 15 minutes for well-done.

HOW TO MAKE SALMON PERFECTLY (IN THE OVEN!)

Author: Rachel Schultz

Ingredients

2 pound salmon filet
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 450 degrees.
Arrange filet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
Roast for 15 minutes for well-done.

Adapted from The Whole 30.