January, 2012

  1. Welsh Rarebit-Fast and Easy

    January 4, 2012 by Tarrant Figlio

    I made Welsh Rarebit for dinner tonight. Some of you may go you made what? Don’t you mean rabbit? Nope, no rabbits were harmed in the making of dinner. Welsh Rarebit is basically a savory cheese sauce, generally served over toast.

    Tonight’s turned out pretty well, even though I switched things up a bit and of course, eyeballed instead of measuring. The eyeballing meant that I put a bit too much mustard in.

    Instead of making the white sauce first (as described in this more traditional Welsh Rarebit recipe from my archives) I did the following:

    1 container Philadelphia cooking creme
    2 cups shredded sharp cheddar
    1/2 tsp or so Worcestershire Sauce
    1 tsp or so dry ground mustard (too much)
    1 1/2 cups of nonfat milk

    I combined the milk, cooking creme, dry mustard and Worcestershire sauce in a saucepan. I added in the cheese and cooked on medium until cheese was melted and the sauce thickened.

    I served over thick pieces of toasted bread with sliced tomato and for the bacon fans–crisp cooked bacon.

    Verdict: Fast, family friendly and well-received even if it wasn’t a perfect sauce and was a bit on the mustardy side.

     

    Category Cheese, Recipes | Tags: | 3 Comments

  2. Quinoa Leftover Veggie Burgers

    January 3, 2012 by Tarrant Figlio

    We’re trying to reduce food waste after I saw this article about Food Waste (be sure to click through to the infographic!) and watching Dive.

    Tonight dinner time came around. I had a cup of quinoa leftover at the bottom of the bag, which isn’t enough to do anything with to serve the family. Or is it?

    I cooked the quinoa thinking about some quinoa based veggie burgers I had seen recently. Then I got into the anti-food waste spirit!

    I combined:

    2 cups leftover hopping john
    1 cup of leftover cooked collard greens and some of the liquid for processing
    1/2 of a leftover green bell pepper
    1/2 of a leftover yellow onion
    1 can garbanzo beans-rinsed
    2 tsp chopped garlic

    I ran all that in the Vitamix until it was a hummus like consistency. You could use a food processor. I stirred in the cooked quinoa. I formed 6 largish “burger patties” by using a large spoon and thwapping it into the skillet with a bit of heated oil.  I fried them until brown on both sides. I also made 6 mini meatloaves in the oven. (I just put the mixture in the muffin pan and baked.)

    I served on hamburger buns with leaf lettuce, tomato and mustard.

    Note: They aren’t a veggie burger for people who expect a “meat” like burger.

    Verdict: Easy, popular, and no “I can’t eat more reheated greens and Hoppin’ John.” guilt

    Category Vegetables | Tags: | 1 Comment

  3. Rice with Vegetables

    January 2, 2012 by Tarrant Figlio

    This is a newer addition to the regular dinner rotation. I make it easy by making it in the rice steamer–yes, the whole thing. If you don’t have a rice steamer, cook your rice separately, saute the vegetables, then stir in the rice.

    1 1/2 cups rice

    1 1/2 cups water, vegetable broth, tomato juice, chicken broth

    1 cup chopped vegetables (another one of those use what you have in your fridge: carrots, onion, celery, a few spinach leaves, zucchini, peas

    1/2 cup grated parmesan cheese

    Put a bit of olive oil in the bottom of the rice steamer and add your carrots/onion/celery/zucchini. Save spinach and/or peas for later. Click the white rice button and let run until veggies are sauteed. Then add rice and liquid. Choose the rice cooking option you need. Toss the spinach and peas on top and let cook. When done serve with a sprinkle of Parmesan cheese and pepper.

     

    Category retro food | Tags: | No Comments

  4. Baked Omelets Or Fritatta

    January 1, 2012 by Tarrant Figlio

    I make this fairly regularly. It is quick, easy, no fuss, and with a salad or roll makes a lovely light dinner. Maybe not lovely–but easy and it seems as if I have cooked.

    4 to 6 eggs or 1 small carton of Egg Beaters. I confess to using the Egg Beaters most often because it keeps me from having to break the eggs and whisk them together. Either way works fine.

    8 oz or so of shredded or crumbled cheese-I use closer to 4 oz if I am using a goat cheese, 8 oz for shredded sharp cheddar

    1-2 cups chopped vegetables of choice. I use mushrooms, fresh tomatoes, onions, green onions, zucchini–whatever is on hand

     

    Spray a pie plate with nonstick spray. Toss the vegetables in. You can saute them first and if you use an ovenproof pan you can just do it all in that pan. Sprinkle the cheese on top. Pour the eggs over all. Bake at 350 20-30 min or until done.

    Category retro food | Tags: | No Comments

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