Quick Asian Pickled Cucumber Salad….

It’s so hot outside and I’m over it. It’s the humidity that I just can’t tolerate. You take a shower and then as soon as you step outside, your sweaty. Sorry. Gross huh? But it’s true! I just want to eat and drink cold things. Things like ice cream….and watermelon fresca….lots of fruit and ice cream. The only good thing about this weather is that I drink alot of water. Yep, and if you know me, you know how much I hate water.

I keep trying to think of cool, refreshing dishes like this slightly pickled cucumber salad. It’s so light and yummy and super quick to put together. Usually I make this with cucumbers only. But I had some baby bok choy stalks, so I sliced those up too. I love bok choy. My bunny loves them too but she only likes the leafy part. So, I always have the stalks on hand. Cabbage also works great with this.

I happen to use a Japanese pickle seasoning to pickle my veggies, but it may be hard for a lot of you to find, so I’m showing you a way to do it with salt and a wee bit of vinegar. These are not the kind of pickles that are stored in liquid. This is more like a little side salad.

As you can see in the picture, I added some red chili paste. You can find this in most grocery stores now. But if you cant, red pepper flakes will be ok if you want some heat.

Here ya go!

Quick Asian Pickled Cucumber Salad

1 cucumber (regular or the longer Japanese or English cucumbers)
1 cup sliced bok choy stalks
1/2 tsp kosher salt (add a bit more if you’re a salt freak)
1 tsp regular white vinegar

Peel and slice the cucumber. Mix together with the bok choy. Add salt and vinegar and toss it all together. At this point, add the chili paste if you want to. Chill for at least 20 minutes, allowing the salt to “pickle” your cucumbers.

Sprinkle with a couple drops of soy sauce.

 

Betty’s Best Biscuits for 2….

Hot biscuits. I can’t even tell you how much I love a good biscuit. I always order a biscuit when I go out for breakfast. Sadly, I am often disappointed. I always ask the server, “are your biscuits good?” Hmmm, why do I ask? Like they are really going to say “oh nooo, our biscuits are really crappy”. They all say “yeah, they are….we make em here”. Hmmmm.

Well, I grew up with fresh biscuits served on the weekends. My dad made a damned good biscuit. His mother taught him. She was from Louisville Kentucky. Now, they know how to make biscuit! I used to watch my dad make them. He used to say “Better pay attention cuz you have to know how to make biscuits.” Well, I paid attention. I make darned good biscuits. I have a few recipes that I like, and I have my go-to recipe, which I think I posted here quite some time ago.

Now, sometimes (almost always) I want a biscuit but I don’t want to make a whole bunch of them. So, that’s when I make this recipe. It makes 2 good sized biscuits or 4 smaller ones. These are melt-in-your-mouth delicious. They’re so tender and good plain with butter, or with some good fruit jam or even smothered in sausage gravy. I ate them with both jam and with gravy, just so that I could show you. The things I do for you all…I did it all for you. 🙂

You will love these.

Biscuits for Two

1  cup all purpose flour
2  1/2 teaspoons baking powder
1/2 tsp sugar
1/2 tsp salt
1/8 tsp cream of tartar
1/4 cup COLD butter
1/2 cup whole milk (not low fat)

Heat oven to 400.
In a bowl, mix together the dry ingredients. Cut in the butter with your fingers, until it looks like coarse crumbs. Place the bowl in the fridge for 10 minutes.

Add the milk and gently stir just until everything is moistened. Dump it out on a floured board and gather up any dry bits and work into the dough just briefly. Dough will seem a bit sticky. Don’t keep playing with it.

Gather it together into a square shape. Or round will do also. It should be about 1″ thick. Using a spatula, lift it onto a parchment lined baking sheet. Cut into fourths. You can slightly separate the 4 pieces, about 1/4″ apart, but you don’t have to.
Bake for 12 – 14 minutes.