Grilled cheese sandwich is one of those comfort food classics that are super-simple to make. This is a twist on the sandwich that lends it a crispy exterior.
6 oz shredded cheddar
4 slices of white bread
2 tbsp butter
Add 2 oz of cheddar between the slices of bread and prepare two sandwiches.
To a pan add half a tbsp butter and heat on medium-high. When the sandwich is slightly browned, flip and immediately sprinkle with 0.5 oz of cheddar. Press onto the hot sandwich.
When the second side is lightly browned, flip again and sprinkle this side with cheese as well. Press in. Meanwhile, the cheesy first side will begin to crisp up. When the cheese is golden brown, flip and brown the cheese on the second side as well.
I like no-bake cakes with cooked creams. They can be very flavorful, super-easy to make, not overly sweet and very comforting. (Barely any chewing required! :-) Ingredients
2 bags punch pudding (rum, raisin flavor)
3 tbsp sugar
500 mL milk
4 oz chocolate
2 tbsp butter
220g Albert keksz
1 tbsp rum extract
Crush the cookies. Mix the pudding powder with the sugar. Add the milk and bring to a boil. Melt in the chocolate and the butter.
Add the rum extract and mix well. Pour the cream onto the crushed cookies. Pour into a foil-lined shape and press down. Cover with foil and refrigerate overnight.
This is a Chef John recipe from foodwishes, and as usual, it turned out delicious. I was not familiar with escarole before trying this. It turns out to be a slightly bitter, lettuce-like green that stands up to heating reasonably well. This was quick and easy, and thanks to the inclusion of pancetta: a very flavorful dish.
1 large head of escarole
1 tbsp olive oil
15 oz can of canellini beans
3 oz pancetta
3 cloves garlic
1 tbsp Hungarian pepper paste (Piros Arany)
1 cup chicken broth
red pepper flakes
1/3 cup breadcrumbs
1/3 cup shredded Parmesan
Clean the escarole and cut into 1.5-inch pieces. Blanch the leaves in boiling salty water for 5 minutes. Remove into cold water and drain well.
Cook the pancetta in an oven-safe pan until light brown. Add the chopped pepper for 2-3 minutes, then add the garlic for a minute, then the chicken stock and Hungarian pepper paste and simmer for 5 minutes.
Add the beans and the escarole. Season with salt, pepper flakes and black pepper. Stir well and sprinkle the breadcrumbs and the parmesan on top.
Then broil until the top gets slightly brown. Serve warm.
Moving to my new place involved a lengthy and thorough eat-down (consumption of all things in the pantry, with shopping allowed only for fresh ingredients). Unfortunately this left me with no frozen bread at my finger tips when I was stuck at home and hungry one morning. I prepared a partially whole-wheat dough using 1 cup whole wheat flour, 1 cup white flour, 1 tbsp sugar, 1.5 tsp yeast and a quarter teaspoon of salt. After this rose, I rolled it out, brushed it with melted butter and sprinkled it with cocoa and sugar.
Rolling it up like a jelly roll, I cut slices using a floss and placed them on their cut side. This was followed by pressing semi-sweet chocolate chips into the tops and allowing the rolls to rise again in a warm oven for 30 minutes.
After baking the rolls at 350F, I drizzled the top with peanut butter. My hunger was gone quickly after this breakfast.
A spicy Korean rice-dumpling dish perfect for a cold winter day. This is a non-traditional version, as I did not have access to all the proper ingredients. When visiting an Asian food market, be sure to pick up fish cakes and rice cakes for tteokbokki (these should be labeled and in the refrigerated section). You will also need some dried anchovies. I only had miniature ones, but you can substitute larger ones. Finally, the right type of Korean hot pepper paste is crucial. This will come in a red container with white labels.
4 cups water
1/3 cup small dried anchovies
1 pound cylindrical rice cakes
1 pound salmon
1 tsp Bay seasoning
0.25 tsp black pepper
0.25 tsp salt
1/3 cup Korean hot pepper paste
2 tbsp Sriracha
0.5 tsp pepper flakes
1 tbsp sugar
8 green onions cut into 1-inch pieces
1 yellow onion
Boil the anchovies in the water for 15 minutes. Drain and dispose of fish remains. Slice and caramelize the yellow onion.
Add hot pepper paste, sugar, and pepper flakes to sauce. Add in the rice sticks and scallions. Simmer until rice sticks are soft.
Meanwhile, process the salmon in a food processor into a paste. Add in Bay seasoning, black pepper and salt. Form into 1-inch balls and immerse into simmering sauce.
Add caramelized onions and Sriracha to sauce and cook with the fish balls until they are done (about 5-6 minutes) and sauce is thickened.
Serve warm and fresh. This did not store well in my experience. The sauce draws the moisture out of the rice cakes and they become tough.
Have you ever located a year-old bag of desiccated, frozen green beans in your freezer? This recipe is the perfect way to use those, if you hate to throw away food as much as I do. Nothing terrible happens to well-stored, frozen veggies, apart from dehydration. So, go on, eat them.
5 oz frozen green beans
3 tbsp flour
0.25 tsp ground coriander
0.25 tsp cayenne
0.25 tsp cumin
0.25 tsp turmeric
0.25 tsp freshly-ground black pepper
Thaw the green beans and squeeze the water out. Pat down with paper towels. Add to a food processor and chop into small pieces (about three, one-second pulses).
Heat a large skillet sprayed with olive oil on medium-high heat.
Add the beans to a bowl and add the egg, flour and spices. Mix until blended and spices are evenly distributed.
Plop into hot skillet in 3-4 portions. Cook for 3-5 minutes, until golden brown. Flip and cook other side until brown.
Serve warm, with Sriracha hot sauce, or a mixture of yogurt and hot sauce.
This is more of an idea than a recipe. I picked up six medium jars of tahini from amazon. It's a package deal, but I feel like I have a lifetime tahini supply. Well, this may no longer be the case, as I found a new addition to my tahini recipes. Salad dressing!