Tag Archives: sandwiches

Ah, bliss. (Pantry Cooking Project, Day 5)

It’s my first weekend as a college graduate, and it’s off to a wonderful start. Slept in a little bit (until 8am! yay!) and then delighted in a gorgeous breakfast James made us: morel omelettes, potatoes, V-8, and tea. Later, scarfed an entire pint of raspberries all by myself. Life is good.

Today’s food:

The aforementioned breakfast.

breakfast

Lunch was veggie burgers with homemade mayo (you may recall we ran out of store-bought pretty early) and oven fries. James made lunch, as well. He’s a really useful guy to have around.

lunch

(I made the mayo from this recipe from the Frugal Farm Wife, Elise New.)

mayo

For dinner, I thought I’d try my hand at making flour tortillas using my friend Koko’s instructions, but I ended up feeling less ambitious than that, so I just made “Spanish rice” instead, and served it with refried beans and a tomato-and-avocado salad.

dinner

(I haven’t been mentioning snacks. Today’s snacks were the aforementioned raspberries, some milk and cookies, and a couple of white peaches. Ah, summer!)

Money spent on groceries today: $0 (project total $39.61)
Money spent in restaurants today: $0 (project total $37.76)
Food gifts received today: $0 (project total $17)
Things we’ve run out of: Mayonnaise, ice cream, hamburger patties, pork chops

Easy Spanish rice
Author: 
Recipe type: Side dish
Cuisine: Pseudo-Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 1 small bell pepper (any color), finely diced
  • 1½ cups medium- or long-grained white rice
  • 3 cloves finely chopped garlic
  • 2½ cups stock or water (I used a knorr beef tub in hot water)
  • 1 cup crushed tomatoes (or tomato sauce, or diced tomatoes with the liquid)
Instructions
  1. In a medium saucepan, heat oil over medium heat. Add the onion and cook, stirring often, for a couple of minutes, until softened. Add pepper and rice and cook and stir 5-8 minutes, until rice starts to turn light brown. Add the garlic and cook another minute.
  2. Add in broth and tomatoes. Stir and bring to a boil, then reduce heat to low and cover. Let simmer 20 minutes, then remove from heat and let stand for 5 minutes. Fluff rice with a fork and serve.

 

Pantry Cooking Project, Day 3

Growing up, our beverage choice at dinner was usually water or water. We drank a lot of water in our house. Sometimes there was juice or milk at breakfast or lunch, and in the summer, Country Time lemonade or instant Nestea iced tea (you do know to boycott Nestlé, right?), but usually, it was water, and it’s still my favorite beverage. Preferably cold with no ice, but I’m pretty flexible. Am I the only one who sees people using a garden hose and wants to go over and get a quick drink? Yeah, probably the only one over the age of seven.

Anyway.

These days, I still mostly drink water, but I’ve gotten in the habit at The Best Job Ever of buying a drink in the afternoon: usually sweet, usually caffeinated, usually cold. Today, it’s jasmine and honey iced tea with lychee jelly. Delicious. But I want to see about moving to homemade drinks for my afternoon treat. One of the main reasons I don’t do that is that I don’t want to deal with washing out a container, but maybe I can find one that’s wide enough that I can just wash it the way I would a drinking glass. I’ll be on the lookout.

Possible afternoon bring-along drinks:

ice water (feels like more of a treat than just water from the tap)
sekanjabin
sweet iced tea
chia lemonade or other chia drink
V-8, tomato juice, Clamato (all faves, but in hot weather, they don’t tend to satisfy thirst as well for me)
[your suggestion here]

Food today:

Breakfast was delicious. Frozen O’Brien potatoes fried in oil; eggs over easy; a little sriracha; a cup of V-8; some yellow pepper strips.

breakfast

Lunch was an embarrassment of food in packets. I had taken some ham out of the freezer to make sandwiches with, but it wasn’t thawed yet when I went to make my lunch in the morning, so I just grabbed some stuff to take.

lunch

Dinner was some really amazing cheeseburgers, with those awesome homemade buns. Mom often thinks we’re not eating enough meat, so she sends us boxes of meat from Omaha Steaks. These are their burgers, topped with melted Swiss cheese and caramelized onions. Usually, I eat half my burger and give James the other half, because I’m just not all that into big chunks of meat, but this time, I ate the whooooooole thing, and it was just. so. good.

dinner

Money spent on groceries today: $0
Money spent in restaurants today: $2.99 (project total $11.52)
Food gifts received today: $0 (project total $17)
Things we’ve run out of: Mayonnaise, ice cream, milk, hamburger patties

Mom’s kind of burger

Just a quick post today. The burgers I made would make my mom’s mouth water. Rare, lean beef. Toasted buns. Lots of veggies. (Cheese on James’s, but not on mine. I don’t usually do cheese on burgers.)

SO delicious. The kind of food I grew up on. Just a quarter pound of lean ground beef for each burger, sprinkled with salt/pepper/garlic and seared in a hot pan. Served with oven fries (from fresh russets, tossed in oil and roasted in a single layer in a 400°F oven) and plenty of ketchup to dip the fries in.

cheeseburger, oven fries, ketchup

Yum.

Mertie’s Mondays: Acadian Stuffing and Turkey Sandwiches

[Note from Serene: I've been hanging on to this recipe of Chris's until the cool weather returned. And now I'm at school and wishing I had stuffing to eat! Thanks, Chris, for another great story, and for introducing me to another new food!]

I think that all of us who cook want to duplicate items our moms cooked. However, much of the time moms cook by touch and feel and experience, and don’t write down a recipe. Decades later, you remember something she used to make but can’t duplicate it for lack of a recipe.

My mom made the best stuffing imaginable. We used to look forward to Thanksgiving and Christmas simply because we’d get turkey with her stuffing. I remember being in the kitchen when she’d make it, and what I could remember of it was that it was a combination of potatoes and bread with spices and onions. But, I didn’t want to experiment and I thought to myself that the stuffing recipe was lost forever.

However, I recently bought a cookbook called A Taste of Acadie, by Marielle Cormier-Boudreau and Melvin Gallant. Acadie, or Acadia, is the name of the area of Nova Scotia inhabited by French-Canadians. A goodly number of them left for warmer climes in Louisiana, and turned from Acadians into Cajuns, keeping their taste for fish but leaving other food preferences behind.

A quick flip through the book will show that the great resource on which a goodly amount of Acadian cookery is based is the potato. Rappie pie is made from grated potato with the water squeezed out, layered with meat and baked. Potato pancakes also feature.

The first time I went through the book I didn’t pick up on the Acadian stuffing recipe. However, a week or so ago I came across Acadian stuffing and, lo and behold, my mom’s stuffing recipe jumped out at me. It makes sense, as my mom probably got her recipe from her mom, who was born and raised in Lunenburg, Nova Scotia. My grandmother’s father was a sea cook, working on the fishing vessels that sailed from Lunenburg to the Grand Banks to catch the cod that figured in many Acadian recipes.

I suppose that I should really keep this recipe for Thanksgiving or Christmas, when turkey is on the menu. But I am so excited by it that I can’t wait that long. It’s like discovering a long-lost novel that you read years ago. You have to read it again as soon as you’ve found it.

Start out with mashed potatoes. For a chicken 2 potatoes, mashed (no butter or milk) should be sufficient. Do not rice the potatoes, as lumps are good in this recipe.

Then take three pieces of bread, dry them in an oven, and crumble them. Chop 1 onion and 2 ribs of celery, and sauté them in 3 tbsp. butter. Add the bread crumbs and brown lightly, then add the mashed potatoes, salt and pepper, and 1 tbsp summer savory or Bell’s Seasoning. If the mixture is a bit dry, add a bit of water or chicken stock to moisten. Stuff your bird and roast as usual.

If you’re roasting a turkey, increase all the amounts in the recipe and if you can’t get all the stuffing in the bird, put it in a pyrex dish and bake it along with the bird.

My mom also used to stuff pork chops with this stuffing. After making the stuffing, take thick pork chops and cut a horizontal pocket in the side of the chop. Spoon stuffing into that pocket and bake as usual. You can also just pile the stuffing on top of the chop—it browns very nicely.

A word about summer savory. The Wikipedia article says that it’s used in Atlantic Canada in preference to sage. I have to say that I have never heard of it, and my mom never used it in this recipe, to my knowledge. What she used is Bell’s Seasoning. I do not know whether this is available nationwide in the US—I do know it’s not available here, but I will be bringing some back with me next time I visit Marblehead. If you can’t source Bell’s Seasoning, use sage.

You may think this is total nostalgia on my part, and you may also be right. Nostalgia is good. Aching after your past, even though you will never experience it again, helps you keep in mind the good times, the bad times, the people you loved and who loved you, the places you lived and visited, and is a memorial to all that has gone into making you you.

I remember leftover turkey going into sandwiches on Thanksgiving night. Take two slices of white bread and slather both with mayonnaise. Cover the bottom slice with sliced turkey breast, then a layer of my mom’s stuffing, then a few spoonfuls of cranberry sauce. Salt and pepper to taste, then cover with the other piece of bread and enjoy. These were absolutely delicious and were just enough to keep people who’d gorged in the early afternoon from getting hungry at 8 pm. I had leftover chicken today, but no stuffing. The sandwich I made didn’t taste the same without the stuffing, but it was close.

I’ll end with a holiday Momfood disaster that I forgot to recount in my previous post covering things my Mom didn’t get quite right. Leftover turkey is always a problem, and my mom wanted to make turkey soup. She had a recipe from her mother, and this recipe specified ½ tbsp of barley. Mom looked at the puny (to her) amount of barley and decided that the recipe must have been wrong. She put in half a cup.

When we were finally called to dinner, Mom gave us each a slice of turkey “soup”, as the amount of barley had soaked up all the liquid in the soup. As with all my mom’s culinary disasters, it tasted delicious, and whenever I have stuffing, or chicken, or turkey, I think of that slice of soup. It would go very well with stuffing.

FFwD: Cafe Salle Pleyel Burger

Though I think of myself as a good cook, and can find my way around the kitchen pretty well, what I like about things like French Fridays is the opportunity to make foods that are entirely outside of the realm of things I would normally tinker with. Capers and tarragon and parsley in a hamburger? With Parmesan on top? Are you serious?

burger on a square plate, open-faced so you can see parmesan strips on top, next to a caesar salad

She was serious.

This recipe was surprisingly non-fussy, considering all the ingredients, and I think you’ll agree that it makes an attractive burger.

Dorie wrote about this burger in 2008, if you want to read more.

I thought it was okay, but I’m not a huge fan of tarragon. The kid, who is usually suspicious of leafy green things in her food, decided to take a photo to tell you all what she thought of it.

the kid giving thumbs up in front of the plate of food

Since I had three (and only three) gorgeous Asiago buns to use for this dinner, I made three burgers out of what was supposed to make four. These were HUMONGOUS burgers. Again, the kid was vocal in her approval of this move. I left half of mine in the fridge for later. Some elves or something must have come in the night and taken it off my hands.

The burger may have only gotten a 67% approval rate, but the onion marmalade was an unqualified hit. Silky, delicate, with a lovely texture. I’ll do it again.

I’m happy to be back in the French Fridays saddle. If you want to see other folks’ treatment of this burger recipe, check out the Leave Your Link post.