Thursday, October 6, 2005, 07:23 PM - soups, flatbread, high falutin'Menu
For breakfast I had cottage cheese; for lunch, apple-onion blintz; and for dinner, carrot soup.
Um... about like you'd expect. Open container, spoon some into a bowl, salt and pepper to taste.
This looks impressive, but it was just a leftover fest. For leftover pancakes, see yesterday. I also happened to have apple-onion something-something sitting in the fridge from a few days ago.
To make apple-onion whatever, you'll need a granny smith apple and either one normal-sized onion or two small onions. This recipe made enough for 2 people to have with dinner and one person to have lunch.
Cube a granny smith apple. You can use a different kind of apple if you like, but it will be way too sweet. The cubes should be about a centimeter on each side. I didn't bother to peel it, but you might if you have way too much time on your hands and are particularly anal retentive (even I wouldn't peel it). Cut the onion into slivers. Throw everything in a frying pan with a bit of salt and olive oil and cook it until you feel like it's done. I didn't use a very high heat; the onions didn't carmelize or anything. Things just sort of heated up and sweated a little. Don't let the apples get too mushy, but you want them to be tender.
To construct your blintz, wrap some apple-onion mixture in a pancake. Put a slice of swiss cheese on top. Microwave until it's a good eating temperature. If the cheese doesn't get mostly-melty, zap it a little longer, or cut thinner slices next time. Any semi-hard to semi-soft cheese would work here; you want some flavor but anything really sharp would probably be too overpowering.
We're both still sick, so today was scrounge-around-and-eat-whatever's-left day. We'll probably have to break down and go to the store tomorrow. There were 2 carrots, 3 parsnips, and ginger in the vegetable drawer.
Put some water in a pot. I dunno how much water... maybe 4 cups? I don't know, 2+ servings worth of water. Make something up. Put the pot on the stove and turn it to high. Once everything is in and it's boiling, you'll want to put a lid on the pot and turn it to low.
While the water is thinking about boiling, prepare the carrots and parsnips. You can treat them the same way. Clean them then cut them into wheels and dump them in the pot. I try to make them roughly the same size. This is easy if it's just carrots (which it could be) but parsnips sometimes get much wider on top and much narrower on the bottom, so you'll want to do something about that when you chop them to make the pieces consistent. You could just leave the pieces wildly different sizes, but they won't cook as evenly. I'd care less if i was going to let it ooook a really long time, but carrot takes a long time to cook anyway and I don't want hard chunks in my soup.
Then I added a finger of ginger; this particular finger was about 3 inches long. Be sure to peel it well, because the peel get's really bitter and you won't be able to fish it out. I suppose you could use powdered ginger here, but I wouldn't have any idea what amount. We also added some frozen onion. I don't know how much, maybe a cup? Half cup? An eyeball's worth? It's soup; it really doesn't matter as long as it's yummy. Just make something up!
For what it's worth, if I were making non-scrounging carrot soup, I'd use about twice as much carrot and a decent sized onion. To get more bulk, we added a bit less than a cup of pea/carrot frozen mixture and about a cup of frozen carrot. Yep, we definately have to think about buying groceries at some point.
Season with a bit of salt, nutmeg, and cinnimon. Then let it ooook for about half an hour. The carrots should be ready to fall apart. I blended it with my happy new immersion blender that I got for my birthday. If you don't have an immersion blender, you could transfer it to a normal blender to blend it, or you could probably even moosh it with a potato masher. Or you could even have it un-mooshed. At this point you're going to want to taste it. Just dip in a spoon and see if it's seasoned properly. I had to add more nutmeg and cinnimon to get what I wanted.
At this point, if we weren't sick i would have added about a cup of cream or milk. However, milk products usually disagree with head colds, so I left it out and it was still pretty good. Since we otherwise didn't have any protein, i served it with hardboiled egg. I don't know that it went together as well as it would have in a different soup, but the egg was yummy and the soup was yummy.
add comment | permalink
Wednesday, October 5, 2005, 07:24 PM - comfort food, flatbread, breakfast, sandwichesMenu
I don't guess i'm getting off to a very good start here, what with having the same thing two nights in a row just as I start the blog. Then again, I am sick, so I have a good excuse. Today, for breakfast, I had leftover pancakes with peanut butter and jelly. For lunch, I had egg sludge sandwiches. I had some goldfish crackers for an afternoon snack. You can't beat goldfish crackers when you're sick. They have extremely high placebo value. For dinner we had ochazuke, but with broccolli added.
1. Have already made pancakes and leave them lying around in the fridge. Since I made the pancakes before I started the blog, I should elaborate.
Since the kitchen here in Albany is about the size of a walk-in closet, there isn't much storage space. That means making things out of boxes instead of making things from scratch. Yummy varieties of flour take up way more space than a little box of mix. Plus the mix means you don't have to have egg on hand, or flour, or baking soda, or milk. These things take space, not to mention the ability to foil the clever plots of egg-booby-trappers.
I wanted these pancakes to be versatile, so I made them more like crepes so that the leftovers could be stuffed with savory filling and covered with sauce some night. That hasn't happened yet, but it might if I get over this cold before the pancakes go away. For nice faux crepes, just add half again as much liquid to your pancake mix.
Preheat a frying pan to medium heat. coat the pan with butter or spray it or oil it or whatever you like. I use an 8-inch frying pan. It holds maybe a 1/4 cup of dough, poured in circles so that it thinly covers the bottom of the pan. I'm not 100% sure if it's a 1/4 cup, because i don't have a 1/4 measure. The 1/4 measure is in a flour canister in San Diego because it seemed convenient at a time... So I use a 1/3 cup measure and don't fill it all the way. I might use less than a 1/4 cup. Who knows? After the dough dries out (you can tell because the surface isn't shiny anymore) I flip it to cook the other side. Because it's thin the other side doesn't take very long. Then put the pancake on a plate and repeat the process until you're out of dough. Voila!
2. We used peanut butter and jelly because we had it on hand. I don't like syrup because it's too sweet. Sometimes I make a berry topping, but that's for another time.
Egg Sludge Sandwich
Egg Sludge is basically just egg salad, but with a cooler name. I don't make egg sludge. It scares me. It's yummy, but it scares me. Deep down, I know it involves mayonaise. Yuck! I can eat it as long as I don't see the mayonaise go in.
Your best bet is to woo someone who is willing to make egg sludge for you. I found mine wandering around in the rain several years ago and offered him a ride home. See how it payed off? He made me an egg sludge sandwich today and I didn't have to look at any mayonaise.
We made extra rice yesterday because we felt like crap and thought we'd be in need of more comfort food. We made Ochazuke the same way as yesterday, but today we used broccolli instead of peas and carrots. We used up the furikake this time. Next time we're trying a different variety, which is almost identical except the ingredients come in different proportions.