Archive for ‘Food’

May 22, 2010

Cheesy Does It!

This is a see-saw week in the Long Legs Household, both emotionally and dinner-wise. I have had a pretty bad case of the mean reds and hubby has been working evenings, so we didn’t plan dinner for this week.  Last night was a quickie meal, cheddar-apple grilled cheese.

Cheddar-Apple Grilled Cheese

(Makes 2 sandwiches)

4 slices of bread, any kind

enough sliced cheese to cover 2 slices of bread

1 granny smith apple, sliced

butter or margarine

1. Butter one side of each slice of bread

2. put cheese on 2 slices of bread, on the non-buttered side

3. put the slices of apple on top of the cheese

4. assemble the sandwiches, butter side out, and place on a hot sandwich press (or a hot frying pan)

(our sandwich press is called the Griddler.  enough said.)

5.  Cook the sandwich until the bread is toasted, and the cheese is melted.

6. Eat!

Yum.

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May 6, 2010

Bread Makes the World go ‘Round

In the spirit of “there’s more that unites us than divides us” I present you with: Bread.

India: Naan

naan (BBC Good Food website)

Mexico: Tortillas

tortillas (Cooking Light)

France: Baguettes

baguettes (The Kitchn)

The list goes on and on and on.  Every culture has its own style of bread, and within that culture, there are 1001 different recipes for that bread.  One of my favourite breads comes from the land where my mom was born, England.

Scones:

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Here’s my recipe for chocolate chip scones (co-opted from many recipes found across the web):

2     cups unsifted flowers

3     tbsp sugar

1/4 tsp salt

2     tsp baking powder

1/2 cup butter

1/2 cup buttermilk or milk

1     large egg

1     tsp vanilla

1/2 cup chocolate chips

  1. Heat oven to 425 degrees
  2. Combine all dry ingredients in a large bowl
  3. 100_1195

  4. Cut in butter with a pastry blender until the mixture is crumbly
  5. add the milk, egg, vanilla, and chocolate chips, and mix until it comes together into a wet dough
  6. turn the dough onto a floured surface and knead until it comes together
  7. 100_1201

  8. roll dough as thin as you can (the chips will let you know how thick)
  9. cut the dough into whatever shape you like
  10. 100_1208

  11. place on a parchment-paper lined baking sheet and bake for 18-20 minutes
  12. 100_1218

  13. Enjoy!

What is your favourite thing that unites people?  Food? History?  Something Else?

May 5, 2010

Stew + Soup = Stoup!

If you watch Rachael Ray at all, you will know that stoup is one of her made-up words.  It describes a meal that is thicker than a soup, but thinner than a stew.  Last night I made Rachael’s Tomato Vegetable Pasta Stoup (from Every Day with Rachael Ray Magazine) with some modifications.

Ingredients:

2     tablespoons extra virgin olive oil

3     carrots, grated

1     onion, chopped

4     ribs of celery, chopped

1     cup frozen corn

1     cup frozen peas

1     bay leaf

4     cups broth – I used low-sodium chicken

1     can chickpeas

1     can crushed tomatoes

1/2 lb pasta – I used elbows

100_1183 100_1185

  1. Heat the olive oil in a big soup pot over medium-high heat
  2. Add the onion, carrot, celery, and bay leaf to the pan, and season with salt and pepper100_1186
  3. Add broth, tomatoes, and chickpeas to mix, cover and bring to a boil
  4. Once boiling, add the pasta and cook until al dente, about 15 minutes
  5. add the corn and peas about 3 minutes before the pasta is fully cooked100_1193
  6. Remove the bay leaf, and serve100_1194
  7. I served ours with a bit of grated cheddar and some Pillsbury crescent rolls.  As you can see, it got a thumbs-up from hubby, so score one for Rachael Ray!  This would also be so good with corn muffins, maybe crumbled over the top! mmmmm!

This meal was extremely filling, very satisfying, and completely meat free!!  What’s your favourite vegetarian recipe??