Side Dishes: Cheese Biscuits

Everyone has experienced the slight panic that comes with a potluck or group dinner. You never want to make the dish that has the least amount of traffic at the table, but you also don't want to be slaving in the kitchen for days. These cheese biscuits are an easy option and will appeal to every crowd because who doesn't love cheese?


This is a dish that requires a minimal number of dishes and space so it's great for apartment dwellers and students.

There are many variations of the basic biscuit recipe and a great place to start looking for interesting additions are right on the back of the biscuit mix box!

Prep time: 20 mins

Cook time: 12-14 mins per batch

Kitchen tip: These are best made in muffin molds because they will not keep their shape as well if made as drop biscuits.

Ingredients: 

• 2 cups biscuit mix (such as Bisquick or other all purpose baking mixes)
• 1 cup water
• 3/4 cup shredded cheddar cheese (sharp cheese gives the biscuits more flavor)
• 1 cup sour cream 
• 1/2 cup of softened butter

Preheat the oven to 425 degrees and grease the muffin pan.

Cube the softened butter and combine with biscuit mix until the butter is no longer in large pieces.

Stir in the cheddar cheese, sour cream and water.

Fill the greased muffin cups 1/2 full with the mixture. Bake until tops are golden brown.

Falafel Pita Sandwich

Sandwiches are some of the easiest and satisfying meals, but sometimes deli meat doesn't cut it. Falafel is a good (and thrifty) vegetarian option. Making all the patties ahead in one night means simple reheats for the rest of the week.

The recipe below should 2 people 3-4 dinners.

Cook time: 20 minutes

Prep time: 45 minutes

Ingredients:

Falafel patties

• 1 tsp ground cumin
• 1 slice of wheat bread (the ends are fine)
• 1/4 tsp of salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper
• 1/2 red onion, diced
• 1 15 oz can of garbanzo beans, washed and drained
• 2 eggs

Sandwich fixins:

• Whole wheat pitas, cut in half and split
• lettuce
• tomato
• store bought tzatziki (yogurt and cucumber sauce)

Combine all the falafel patty ingredients in a food processor until well blended. Chill mixture for 20 minutes to make it easier to handle.

Heat 1 tablespoon of olive oil in a non-stick pan. Using a spoon, scoop out the garbanzo bean mixture. The smaller and flatter the patty, the more evenly it will cook. Heat for 3-4 minutes then flip. The underside should be a golden brown.

To assemble the sandwich, split the pita to make a pocket. Line it with lettuce, tomato and the patty. Top with tzatziki sauce.

Just Desserts: Hawaiian Mochi Cake

While walking around Japantown in San Francisco, I came across an interesting looking dessert at the counter. It was Hawaiian Mochi Cake, according to the cafe. The cake has an interesting texture, with a crisp brownie top and a mochi middle. For those unfamiliar with mochi, it is a Japanese rice cake made of glutinous rice-very tasty.

The cake has a light coconut flavor and is not too sweet. However, it is very dense so a small square will certainly satisfy any sweet tooth.

The sweet rice flour the recipe calls for is on the expensive side and finding the unsweetened coconut milk was slightly difficult, but the effort is very worth it.

A few notes on this recipe: it is from Epicurious, but I've added a few clarifying notes and additions of my own.

Prep time: 25 minutes

Cook time: 1 hour, 20 minutes

Baking tip: Don't be alarmed when during baking the top bubbles up. Once you take it out and start cooling it will settle. The baking time could vary (I used a glass pan and have a gas oven). It's important to keep an eye out on the cake to be sure not to over-bake.

Ingredients:

· 3 cups sweet rice flour

· 2 1/2 cups sugar

· 2 teaspoons baking powder

· 1/4 teaspoon salt

· 2 (13.5-oz) cans unsweetened coconut milk (not low-fat)

· 5 large eggs

· 1/2 stick (1/4 cup) unsalted butter, melted and cooled

· 1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 350°F.

To melt butter, cut the 1/2 stick into small cubes and heat in short time increments. I found 3-4 times for about 15 seconds does the trick.

Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.

Pour batter into an ungreased 13- by 9-inch glass baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 hours and 15 minutes. Cool cake completely in pan on a rack, about 2 hours.

For left overs, cover with clear wrap and refrigerate.

Appetizers: Edamame Hummus

I love hummus. It's one of the most versatile food items: great for groups or a quick and easy lunch. Much like traditional hummus, edamame hummus is a good source of protein. This variation has a more distinct bean taste. There are many recipe variations and this is one of the simpler versions that can easily be made with ingredients on hand.

Bonus: great with raw vegetables or even chips.

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 2 cups pound frozen shelled edamame
• 1/2 cup water
• 2 tablespoons of lemon juice
• 2-3 medium sized garlic cloves, minced
• 3/4 teaspooon kosher salt
• 1/2 teaspoon ground cumin
• 4 tablespoons olive oil
• Optional: 1 tablespoon of sriracha

Boil the beans in about 1/4 cup of salted water for 4 to 5 minutes. While the beans are boiling, mince the garlic in a food processor. Drain the beans and add to the food processor. Add the cumin, lemon juice and if using, the sriracha. Puree the beans and slowly add the olive oil, then the water until all the ingredients are mixed and the hummus is smooth.