Well we don’t normally buy stuff like this but hubby really wanted to try this KD Shaker from Costco. We don’t buy KD as we always make homemade but thought why not give it a try. Bag of pasta of your choice Veggies are endless you can put in. We used broccoli, carrots, asparagus, corn, red & green onions, & jalapenos 1/4CUP KD Shaker mix 1CUP shredded cheese of your choice 1/2CUP each butter or margarine and milk 2 heaping TBSP of ricotta Parmesan to top We cut up broccoli, a carrot, some asparagus and added corn all to big pot of water. Bring to a boil. Then we add pasta to same pot. Throw some salt in and boil til done.
Drain and pour into a big bowl, I reserve and add about 1/2CUP noodle water to noodles. Then we add everything else in and mix well. We love the crunch of the onions and jalapenos it also adds great flavour.
We reserve some jalapenos, red & green onions for the top. Then sprinkle some Parm on. The kids devoured their plates!!
We love making recipes, this recipe is one of our favorites!! Hubby and the kids get very excited when we make these. We sure hope everyone is staying safe and healthy during this Pandemic. We look forward to moving through this, and getting back to a new normal. 3 3/4CUPS all purpose flour 1/2TSP salt 2TSP each sugar & dry active yeast 3/4CUP warm water 5TBSP warm milk 3TBSP butter or margarine, soften Non stick spray Makes 24 Bao Buns Mix the flour and salt in a bowl. Put the warm water, warm milk, butter and yeast in another bowl and set aside to let yeast activate. Once yeast has activated add it to your flour bowl and combined well. Once is starts to come together put out on a floured surface and knead 8-10minutes. Then put back in an oiled bowl, cover, and let rise an hour or so til atleast doubled in size.
Once it’s done rising put out on a lightly floured surface and roll dough out about 1/4inch thick. Use a biscuit cutter or glass works fine as well to cut as many circles out as possible. Then I remove all the excess dough around the circles and give a light spray on circles with non stick spray. Then take a kebab stick or chop stick and lay across the centre of circle and flip the dough in half. Pull the stick out, and then you want to roll that down with a rolling pin again. Place in your streamer under non stick sheets. Repeat and finish the rest of dough. Then we let rise another half hour before steaming.
Steam for about 12-15 minutes.
We used a Korean beef for the protein today but the toppings are endless with this. Any meat, seafood would be excellent in here. Even veggie ones.One thing we love about these is the toppings are also endless you can put literally anything in them you like. Today we have sliced red onion, carrots, cucumbers, green onions, thai Chili’s, crushed peanuts, garlic, sesame seeds, cilantro and jalapenos. The sauce we make is just Mayo, Sriracha and some crushed Chili’s mixed together.
Great way to get the family together as they love this. Turn your taco night into something different. We don’t think you will be disappointed!
Looking to jazz up your popcorn? If you like all those Thai flavours and like a little heat, we think you’ll love this!! It’s a must try. 1/2CUP each of butter (or margarine), brown sugar & roasted peanuts 3TBSP Sriracha 2TBSP each cut green onions, garlic, jalapenos & cilantro 1TBSP each cut Thai Chili’s & fish sauce Zest from a lime, juice from a lime 3bags Microwave Popcorn (you can make your own if you prefer)
Cook all above on a low/med heat for 3-5 minutes. Remove from heat and let cool for a couple of minutes. I find it cools faster if I transfer it to a bowl.
Add 1/2CUP roasted peanuts & 3 bags of microwave popcorn to a big bowl. You can make your own popcorn too. Once sauce has cooled a bit. You pour it over popcorn a little at a time mixing stirring well and continuing to pour some more. Probably use 1/2- 3/4CUP to 3 bags of microwave popcorn. We will have extra sauce for another night this week. Then you want to lay popcorn out on a large sheet pan and bake in oven 250F for roughly 45-1hour. Mixing turning popcorn all around every 10-15minutes.
When it comes out we top with some fresh Chili’s, green onions & cilantro. This doesn’t last long in our house! Let us know what you think.
1LBS green onions 4TBSP chili pepper flakes (gochugaru Korean chili flakes if you have) 2TSP sugar 3TBSP fish sauce 2TBSP minced garlic 1TBSP minced ginger Lucky saids, mom whatcha cookin today?! Lol
Put everything in food processor minus the green onions (we use a coffee grinder) blend to a thick paste Trim roots off end of green onions and wash thoroughly a few times. I always like to get my work area ready. You don’t have to wear gloves but I think for sanitary reasons it’s good. Get a big bowl, put the green onions, and paste in. I like to get right in there and make sure everything is all coated. Since it’s able to sit in the fridge for weeks and up to months if stored properly it should be handled properly. But let’s get real these aren’t going to last that long!You can store in any airtight container. I like to you use this. A Mason jar works just as good too! Put on the counter over night, then store in fridge. We start eating them by the next day. But the flavours intensives as it ferments during the up and coming weeks. These are excellent as is, as a side, in soups, stirfrys. It’s such a simple recipe, yet very satisfying. Will last for a while in fridge if stored properly.
Package of thin rice noodles, cooked then I mix in 2TBSP of sweet chili sauce in the noodles. Package of Rice Paper Wrappers Shrimps, cooked sliced in half Carrots, green onions, & cucumbers all julienned Thai Chilis cut in half lengthwise (optional) Lettuce your choice roughly chopped The thing about these, they can be filled with literally anything so you put the veggies you prefer. Now prep your station and get everything ready to go. I find the rice paper container is excellent for dipping the wraps in water as it’s the same size. So I take the cover off and fill with water. We just dip in and dip out of the water. I can never roll these like the restaurants do unless we make them super small, but they still taste just as good. If you have never worked with these wrappers before it may take a few of them to make you get used to it. Lay out 1 soaked wrapper on your surface. I place the shrimps and Chilis on the bottom then place the rest of veggies and top with noodles. Wrap the top over then both sides on, then roll up.Served with these some homemade peanut sauce. We love these in our house. Nice and fresh tasting and as always full of flavour. Peanut sauce: 1/2CUP peanut butter 1TBSP each lime juice & rice vinegar 2TBSP each brown sugar & soya sauce 2TSP garlic chili sauce 3 garlic cloves minced 1TBSP ginger root minced 3TBSP warm water Mix all the above together, top with crushed peanuts!
