NOTE: you'd better get a handle on your Indian accent before attempting this, seriously - watch a little Slumdog Millionaire first (also, the curry will be way too sweet if you watch Bollywood). If it's teetering on the Scottish or East Providence lilt, your dish will be sadly confused. Get it right, man.
Recipe donated by friend, Megan; a devout baconetarian who occasionally throws caution to the wind and devours an occasional (de)feathered fowl...word on the street is, though, she lip synched thru this recipe! Vicious rumors spread after her dinner guests, annoyed by her perfect-Indian-accent fart and knock knock jokes, realized Megan's husband had been in the kitchen the entire time she was cooking!! (highly suspicious) Turns out, her husband did spend his early childhood in India, cleaning out hookahs for the local pig farmers. That explains Megan's choice in jokes and why she kept flinging peas at everyone. The curry is good despite this stupid story.
WICKED EASY CHICKEN CURRY-make sure you got the rice figured out first (see below)
1 1/2 TBSP (tablespoon) vegetable oil
1 pound chicken cut in cubes
1 medium onion chopped up - save a kleenex, wear goggles
1/4 tsp (teaspoon) salt
2 tsp curry powder
1 can unsweetened coconut milk (look in the international section in grocery store)
1 cup canned diced tomatoes
2 TBSP tomato paste (if you can find a tube of this stuff, you won't waste a whole can)
3 cups packed fresh baby spinach (your moms would be proud)
In large saucepan, saute the onion in the oil on med low until wilted and translucent. Add chicken and cook a minute. Throw in the next 5 ingredients (your Indian accent is already getting better - say "ingredients" again), stirring all the time. Bring to a gentle boil then turn heat way down - should be done pretty quickly-maybe 10 minutes. Take off heat. Have some more Chai tea.
2 minutes before you're ready to serve, turn up heat, throw in spinach and cook until bright green and just wilted. TASTY.
Tastes great with RICE:
(NOTE: you can start your rice BEFORE or at the same time as the curry - when 20 minutes is up, turn off heat, lay a clean dishtowel over pot, replace lid and it'll stay steamy and hot for a long time; don't fluff up until you're ready to serve.)
Easy rice even you can't mess up:
1 part rice - I like Jasmine only because it smells like popcorn when it's cooking.
2 parts water
So, for a small group, use 1 cup rice and 2 cups water, get it?
In a small saucepan with a tight fitting lid, pour in water and bring to boil
add rice and bring to boil, stir once, put lid on top, turn down heat to very low& cook for exactly 20 minutes.
Be sure to yell at everyone in the room (in your Indian accent so they know you mean business): "I'm making the...how do you say...RICE unt no von ees to TOUCH EET or I'll EET your UGLY toes for veenershnitzle gutton blagen!" because if anyone lifts the lid to your rice to see what delicious thing lies within, it will be ruined forever. sorry about the Indian/German accent, it comes out when I'm excited about making rice.
SIMPLE RECIPES FOR KIDS LIVING ON THEIR OWN.
Enchiladasagne
here is a recipe from my amiga, Bredt, who swears if you can say Enchiladasagne really fast while dancing La Bamba backwards and sucking on a wedge of lime you'll be transported to Mexico without even realizing it! (this sounds more like Bredt's been messing around with her agave plants again.) Anyway, even though I've never actually tasted the Enchi....Ensichid...chiligag.... whatever, I know Bredt can cook and her kids have given this the famous guacamole thumbs up!
(And by the looks of it, you could probably dress it up with some leftover chicken or roasted corn if you wanted to be super frisky. Arrrrriba!)
serves 4
1 package corn tortillas (you will not use all)
1 can refried beans*
2 jars salsa, or canned chopped tomatoes (available w/green chiles)
Cheddar cheese, grated
Use a round casserole or small dutch oven roughly the size of the
tortillas; don’t worry if there’s a little space all around.
Preheat oven to 350 degrees.
Pour a little salsa into the bottom of the casserole dish, just to make a
thin layer.
Spread a corn tortilla (this is easiest if they are frozen) with refried
beans. I think 1 can will make 4 or 5 bean layers. Place tortilla on top
of salsa layer.
Put another corn tortilla on top and cover with a layer of salsa, thicker
than the bottom layer. Sprinkle with a light layer of cheese.
Spread another tortilla with refried beans, and place on top of salsa/
cheese layer.
Repeat, alternating layers of refried beans with salsa/cheese layers.
Top layer should be salsa; use it all up. It will get soaked up by the
tortillas, which will become soft, almost like cornbread.
Sprinkle all over with cheese.
Cover with tin foil or pot lid and bake at 350 about one hour. Take the
top off for the last 15 minutes.
Ok to let sit for a few minutes before serving. (remember what I've said about that: oozy, melted cheese = possibility of incinerating your innards! go shake your maracas a bit then come back.)
Use different flavors of refried beans and/or salsa, as spicy or mild as you like.
When you get tired of it plain, add shredded chicken, frozen corn,
whatever you like. (oooh Look, Bredt had the same idea as I did! Andale!)
*I have made this using a can of black beans, drained, instead of
refried beans. I just spoon the beans on top of the tortilla.
(And by the looks of it, you could probably dress it up with some leftover chicken or roasted corn if you wanted to be super frisky. Arrrrriba!)
serves 4
1 package corn tortillas (you will not use all)
1 can refried beans*
2 jars salsa, or canned chopped tomatoes (available w/green chiles)
Cheddar cheese, grated
Use a round casserole or small dutch oven roughly the size of the
tortillas; don’t worry if there’s a little space all around.
Preheat oven to 350 degrees.
Pour a little salsa into the bottom of the casserole dish, just to make a
thin layer.
Spread a corn tortilla (this is easiest if they are frozen) with refried
beans. I think 1 can will make 4 or 5 bean layers. Place tortilla on top
of salsa layer.
Put another corn tortilla on top and cover with a layer of salsa, thicker
than the bottom layer. Sprinkle with a light layer of cheese.
Spread another tortilla with refried beans, and place on top of salsa/
cheese layer.
Repeat, alternating layers of refried beans with salsa/cheese layers.
Top layer should be salsa; use it all up. It will get soaked up by the
tortillas, which will become soft, almost like cornbread.
Sprinkle all over with cheese.
Cover with tin foil or pot lid and bake at 350 about one hour. Take the
top off for the last 15 minutes.
Ok to let sit for a few minutes before serving. (remember what I've said about that: oozy, melted cheese = possibility of incinerating your innards! go shake your maracas a bit then come back.)
Use different flavors of refried beans and/or salsa, as spicy or mild as you like.
When you get tired of it plain, add shredded chicken, frozen corn,
whatever you like. (oooh Look, Bredt had the same idea as I did! Andale!)
*I have made this using a can of black beans, drained, instead of
refried beans. I just spoon the beans on top of the tortilla.
Authentic, Imitation, Italian Focaccia
an old friend who is a gourmet cook showed me how to whip this up for her kids and I thought, man, if she can use store-bought dough with a cartoon character on it, then it must be ok. You can add all sorts of junk to it before baking: leftover shredded chicken, lumps of pesto, mushrooms, anchovies, turkey gizzard..but it's pretty darned good as is.
INGREDIENTS: pillsbury pizza dough - thin style if possible (do not attempt homemade dough if you're already starving; trust me on this)
olive oil
dried rosemary
garlic 3 or 4 cloves (or more if you're like me)
goat cheese, crumbled (about a cup)
kosher salt
baking pan with rim
NOTE: be prepared - you may not even get a sliver of this since it smells so amazing when it's baking.
preheat oven to 425
coat the baking pan using your fingers with some olive oil
take out the dough and try and get it in the pan as thinly as you can without ripping it - if it rips just do a rough patch job. Should fill most of the pan.
drizzle olive oil all over dough and spread around with fingers so it's quite glossy on top..like maybe
2-3 TBSP worth. sprinkle some kosher salt on - not too much, maybe 1/2 tsp.
smash your garlic/ lightly chop it, then pretend you're sneezing garlic alllll over the dough in a crazy haphazard fashion - do not place garlic on focaccia in any gridlike formation otherwise it'll totally suck and taste like a sour, nasty shoe. It's all about the sweep.
Next crumble about a TBSP of rosemary in your greasy, nasty hands and throw that around& over your shoulder like you've been doing this for years. Do the same with the goat cheese. Smear the remains all over your boyfriend's face and yell, gesturing furiously with your hands: "FOCACCIAFORMAGGIOPARMESANIPREGOABUNDANZA!!!!"
He'll glow with pride and happiness that you've finally brought some damned culture into the house (and his skin will be soft as silk once you pick the rosemary out of his beard). note: this pretend chef realizes this could be considered sexist; please excuse the implication that men don't make focaccia...they do. I just liked the beard thing.
Now Throw that baby in the oven and watch it like a hawk..it will be done/golden on the edges less than 10 minutes probably - it's always different. You can slice into pieces like a pizza or put the whole focaccia under your bathrobe and wolf it down in the closet in the dark before anyone can find it.
INGREDIENTS: pillsbury pizza dough - thin style if possible (do not attempt homemade dough if you're already starving; trust me on this)
olive oil
dried rosemary
garlic 3 or 4 cloves (or more if you're like me)
goat cheese, crumbled (about a cup)
kosher salt
baking pan with rim
NOTE: be prepared - you may not even get a sliver of this since it smells so amazing when it's baking.
preheat oven to 425
coat the baking pan using your fingers with some olive oil
take out the dough and try and get it in the pan as thinly as you can without ripping it - if it rips just do a rough patch job. Should fill most of the pan.
drizzle olive oil all over dough and spread around with fingers so it's quite glossy on top..like maybe
2-3 TBSP worth. sprinkle some kosher salt on - not too much, maybe 1/2 tsp.
smash your garlic/ lightly chop it, then pretend you're sneezing garlic alllll over the dough in a crazy haphazard fashion - do not place garlic on focaccia in any gridlike formation otherwise it'll totally suck and taste like a sour, nasty shoe. It's all about the sweep.
Next crumble about a TBSP of rosemary in your greasy, nasty hands and throw that around& over your shoulder like you've been doing this for years. Do the same with the goat cheese. Smear the remains all over your boyfriend's face and yell, gesturing furiously with your hands: "FOCACCIAFORMAGGIOPARMESANIPREGOABUNDANZA!!!!"
He'll glow with pride and happiness that you've finally brought some damned culture into the house (and his skin will be soft as silk once you pick the rosemary out of his beard). note: this pretend chef realizes this could be considered sexist; please excuse the implication that men don't make focaccia...they do. I just liked the beard thing.
Now Throw that baby in the oven and watch it like a hawk..it will be done/golden on the edges less than 10 minutes probably - it's always different. You can slice into pieces like a pizza or put the whole focaccia under your bathrobe and wolf it down in the closet in the dark before anyone can find it.
TOMATO SOUP QUICK!!
Ok, everyone craves it at times..here's a great, simple recipe.
Ingredients: 2 big cans of Muir Glen or other good quality crushed tomatoes
lots of garlic - I use about 5 or 6 cloves
basil (no stems) -squeeze into a bunch and slice thinly
1-2 cups of vegetable broth
balsamic vinegar
greek yogurt - a dollop
OPTIONAL and SO good with your soup: toasts with cheddar cheese:
loaf of french bread or any bread, sliced into a "hearty" slice
sliced cheddar cheese
In a soup pot, throw in a couple dashes of olive oil and heat very gently at med. low.
Smash then remove peel from garlic, throw it in the oil. DO NOT BROWN GARLIC: just gently cook until softened - about 4/5 minutes.
Pour in the vegetable broth: this is a taste issue - I like to use a lot less broth than tomatoes like 20% broth to 80% tomatoes...see even artists can do math.
turn up the heat a bit and bring to a gentle boil. (PREHEAT broiler now if you're doing toasts)
pour cans of tomatoes in broth, add some salt, and bring to boil.
Don't cook the tomatoes - just bring just to boil and take off heat. NOTE: Let cool a tad so you don't have to go to the burn hospital if your soup sploshes on your body parts and seers you to smithereens.
Place slices of cheese on the slices of bread on a cookie sheet and broil - not too close, like the second to top rack.
Blend soup - I like it a little chunky - your choice. Gently blend in the yogurt for a second or two. Carefully return pureed soup to pot - don't dump it in quickly - otherwise it'll look like Freddie came a-calling.
Take toasts out when they're a touch burnt around edges..yum. At this point you'll probably need to open the windows and reassure your neighbors when they run into your house with buckets of water. (Invite them to soup.)
stir in a couple of good sploshes of balsamic vinegar and your slivers of basil - make sure you taste it before you serve with your cheddar toasts. ENJOY!!
Ingredients: 2 big cans of Muir Glen or other good quality crushed tomatoes
lots of garlic - I use about 5 or 6 cloves
basil (no stems) -squeeze into a bunch and slice thinly
1-2 cups of vegetable broth
balsamic vinegar
greek yogurt - a dollop
OPTIONAL and SO good with your soup: toasts with cheddar cheese:
loaf of french bread or any bread, sliced into a "hearty" slice
sliced cheddar cheese
In a soup pot, throw in a couple dashes of olive oil and heat very gently at med. low.
Smash then remove peel from garlic, throw it in the oil. DO NOT BROWN GARLIC: just gently cook until softened - about 4/5 minutes.
Pour in the vegetable broth: this is a taste issue - I like to use a lot less broth than tomatoes like 20% broth to 80% tomatoes...see even artists can do math.
turn up the heat a bit and bring to a gentle boil. (PREHEAT broiler now if you're doing toasts)
pour cans of tomatoes in broth, add some salt, and bring to boil.
Don't cook the tomatoes - just bring just to boil and take off heat. NOTE: Let cool a tad so you don't have to go to the burn hospital if your soup sploshes on your body parts and seers you to smithereens.
Place slices of cheese on the slices of bread on a cookie sheet and broil - not too close, like the second to top rack.
Blend soup - I like it a little chunky - your choice. Gently blend in the yogurt for a second or two. Carefully return pureed soup to pot - don't dump it in quickly - otherwise it'll look like Freddie came a-calling.
Take toasts out when they're a touch burnt around edges..yum. At this point you'll probably need to open the windows and reassure your neighbors when they run into your house with buckets of water. (Invite them to soup.)
stir in a couple of good sploshes of balsamic vinegar and your slivers of basil - make sure you taste it before you serve with your cheddar toasts. ENJOY!!
Apple Raspberry Crumble!!
MOM-pretending-to-be-Martha-Stewart'S Apple Raspberry Crumble yum yum (one of Julia's fav's)
This has been made a million times and each time is great, no matter what happens, in general, a mixture of fruit, butter and sugar NEVER fails. And you can add more apples/add more berries....it'll be great. Best served with a dollop of vanilla ice cream:
Ingredients:
3 or 4 green apples (Granny Smith)
1 10-oz. container of frozen raspberries (or one pint fresh) - let defrost now in a collander
juice of one lemon - no seeds!
1 cup of flour
1/2 cup sugar
1/2 cup (one stick) of unsalted butter-keep cold until the last second!!
1/4 grated nutmeg - or cinnamon if you don't have nutmeg
PREHEAT OVEN to 375
1) peel and core apples and slice into 8-10 each and arrange in a buttered (or sprayed), shallow ceramic or glass dish...let your inner Martha Stewart come out and make your design fabulous! Sprinkle lemon juice all over.
2) take your fresh or well-drained raspberries and sprinkle on top of apples.
3) Mix flour and sugar in a separate bowl. Chop up cold butter into pieces, throw into flour mixture, and with your nicely cleaned/dried hands, squeeze and pinch butter into flour, flipping and squeezing and mixing around until your mixture looks like coarse bread crumbs. Add in nutmeg. Cover fruit mixture with this floury mixture and
BAKE for about 25 minutes or until you see it bubbling it looks golden on top.
NOTE: Do not get anxious and dip into this bubbling molten lava of goodness until it cools - at least 20 minutes - so go eat your tortellini soup and come back.
This has been made a million times and each time is great, no matter what happens, in general, a mixture of fruit, butter and sugar NEVER fails. And you can add more apples/add more berries....it'll be great. Best served with a dollop of vanilla ice cream:
Ingredients:
3 or 4 green apples (Granny Smith)
1 10-oz. container of frozen raspberries (or one pint fresh) - let defrost now in a collander
juice of one lemon - no seeds!
1 cup of flour
1/2 cup sugar
1/2 cup (one stick) of unsalted butter-keep cold until the last second!!
1/4 grated nutmeg - or cinnamon if you don't have nutmeg
PREHEAT OVEN to 375
1) peel and core apples and slice into 8-10 each and arrange in a buttered (or sprayed), shallow ceramic or glass dish...let your inner Martha Stewart come out and make your design fabulous! Sprinkle lemon juice all over.
2) take your fresh or well-drained raspberries and sprinkle on top of apples.
3) Mix flour and sugar in a separate bowl. Chop up cold butter into pieces, throw into flour mixture, and with your nicely cleaned/dried hands, squeeze and pinch butter into flour, flipping and squeezing and mixing around until your mixture looks like coarse bread crumbs. Add in nutmeg. Cover fruit mixture with this floury mixture and
BAKE for about 25 minutes or until you see it bubbling it looks golden on top.
NOTE: Do not get anxious and dip into this bubbling molten lava of goodness until it cools - at least 20 minutes - so go eat your tortellini soup and come back.
Dad's Fabulous SOUP
DAD's FABULOUS and EASY tortellini soup
So when you're at the store and see that package of dried tortellini and think, dagnabbit, another night of pasta and sauce in front of the tv! This recipe will shake up your world and generate good, warm and fuzzy thoughts throughout your week!! Why, you'll probably be making batches of the stuff for the whole neighborhood by the end of the week! We recommend sliced, fresh basil - tip toe on over to that weird guy's garden on the corner, and grab a few stems tonight - he'll never know. Just send him a Christmas card next year. Note: make sure it's BASIL and not the poisonous boil-inducing stinging nettle plant which looks almost identical to basil...
This is a good, quick dinner item that my dad invented while living on his own as a rent-a-doc:
E A S Y (as long as you're not covered in cold compresses at the hospital because you picked a plant that was definitely NOT basil):
TORTELLINI SOUP SERVES 4-6
1 T butter
4 cloves garlic—minced
2 14 ½ oz. cans chicken broth
1 14 ½ oz. can stewed or chopped tomato
1 9 oz. pkg. of cheese tortellini
½ pkg. frozen or fresh spinach, stemmed
6-leaves fresh basil or 1 tsp. dried
Grated parmesan cheese
Melt butter and sauté garlic 2 min.
Stir in chicken broth and pasta and bring to boil.
Reduce heat.
Add ¼ c. parmesan cheese.
Simmer until pasta is done ~5 min.
Stir in tomatoes, basil, and spinach.
Simmer 2 minutes and serve.
Pass more parmesan cheese.
So when you're at the store and see that package of dried tortellini and think, dagnabbit, another night of pasta and sauce in front of the tv! This recipe will shake up your world and generate good, warm and fuzzy thoughts throughout your week!! Why, you'll probably be making batches of the stuff for the whole neighborhood by the end of the week! We recommend sliced, fresh basil - tip toe on over to that weird guy's garden on the corner, and grab a few stems tonight - he'll never know. Just send him a Christmas card next year. Note: make sure it's BASIL and not the poisonous boil-inducing stinging nettle plant which looks almost identical to basil...
This is a good, quick dinner item that my dad invented while living on his own as a rent-a-doc:
E A S Y (as long as you're not covered in cold compresses at the hospital because you picked a plant that was definitely NOT basil):
TORTELLINI SOUP SERVES 4-6
1 T butter
4 cloves garlic—minced
2 14 ½ oz. cans chicken broth
1 14 ½ oz. can stewed or chopped tomato
1 9 oz. pkg. of cheese tortellini
½ pkg. frozen or fresh spinach, stemmed
6-leaves fresh basil or 1 tsp. dried
Grated parmesan cheese
Melt butter and sauté garlic 2 min.
Stir in chicken broth and pasta and bring to boil.
Reduce heat.
Add ¼ c. parmesan cheese.
Simmer until pasta is done ~5 min.
Stir in tomatoes, basil, and spinach.
Simmer 2 minutes and serve.
Pass more parmesan cheese.
FA-Hee-Taz for To-morraz
Ok, this takes a little foresight..so after you get out of work, go to the grocery store and buy some
o FLANK STEAK, AVOCADO
Also buy, unless you can dig it up at home:
o Garlic
o soy sauce
o ginger
o dijon mustard
o lime juice - they now sell this bottled if you can afford it
o olive oil
o cayenne pepper (optional if you like spicy)
NOTE: you can get the additional ingredients tomorrow - put it off, relax.
NOTE #2: for fish-eaters: there is no way you'll be able to grill up a sad, limp fish next to a steak without getting insulted and dissed so just forget about it this time.
Go home, but before you put your feet up while your ramen noodles are simmering, DO THIS: combine in a big ziplock bag:
some black pepper
a few smashes of garlic (no skins) - like 6
a couple of tablespoons each of soy sauce and grated ginger (no need to peel it if you're grating it)
2 teaspoons or so of Dijon Mustard (dash of cayenne if you're into that nasty stuff)
1/2 cup olive oil
Mush the bag around and plop the steak in there; get the air out and press and gently pound a bit of the marinade into the steak. THAT'S IT, now put the bag in the fridge for 24 hours and attend to your now overcooked and congealed ramen noodles. You are now in the club of having an idea of what's for dinner tomorrow!! CONGRATULATIONS!!
NOTE: avocados are only good if they're ripe - if yours aren't quite there (you can't press your finger into one), place in a paper bag close up and hopefully by tomorrow night they'll be good to go.
Dinner for tomorrow: FA-HEE-TAZ
before breakfast, give that bag in the fridge a little shake and flip.
Our version of fajitas involves anything edible wrapped in a tortilla. But these are actually really good and you've accomplished the first most important step: marinating the steak!
INGREDIENTS (all optional - fajitas will still be amazing if you have nothing but steak and salsa):
tortillas - wrap some tin foil around a bunch and warm them in a very low (200) oven
chopped tomatoes
grated cheddar cheese
sour cream or plain greek yogurt
refried beans or pinto beans, heated
sliced romain lettuce-best in thin strips
grated carrots
sliced ripe avocado
any sort of salsa
wedges of lime
chopped onion
Ok, here's when you delegate chopping veggies and putting the ingredients in separate bowls. If all your bowls are in the sink and caked with last week's ice cream and burnt mac and cheese, then just chop up the veggies and serve from the counter - call it A.L.M.O.C. (assembly line meal on counter).
You are now to PREHEAT the grill:
Scrape off any giblets, melted plastic, tennis ball fur, mouse droppings, etc.
Preheat to HIGH or at least med High for a few minutes-depending on what you just scraped off.
Spray the grill well.
take out your lovely marinated steak, let the marinade drain off it, make sure the grill is REALLY hot, make a grand announcement that THE MEAT IS NOW GOING ON! and throw that baby on the grill.
I'm a top-on kind of griller but you have to find your way on this. If the meat flames on then blow it out. (Do not, I repeat, do not spew any sort of alcohol onto the grill - you will lose your face and then you will never be able to enjoy fajitas other than thru a straw, attatched to your stomach...so don't.).
About 3 or 4 minutes on one side - FLIP and 3 minutes on the other. Try not to move the steak around, leave it in one place
(use the FINGER TEST approach to determining if it's done) NOTE: if you keep taking little bites out to see if it's done you will:
risk seering your gizzard, lose your friends forever, drain all the goodness that you worked so hard to achieve. If it ends up too raw, as long as it's seared on the outside, you probably won't die of mad cow disease.
Take the steak off the grill - turn off the grill - put steak on a plate and LET IT SIT FOR 5 MINUTES! you can do this! Otherwise you will serve a dried up old piece of shoe leather instead of a deliciously marinated steak...#1 reason why people go vegetarian.
AFTER 5 minutes, take a sharp knife and slice thin slices - of steak, not fingers - against the grain of the meat - remember they have to be placed in a tortilla and feed your starving friends, so thinly slice and make sure you don't lose any of the juice. place plate of steak alongside other ingredients and get to work! (Make sure you clean out those dishes in the sink afterwards so you don't have to do another A.L.M. tomorrow.) Fa heeeeeeee TA! Serve with corn on cob and watermelon juice with a sprig of mint - yum.
o FLANK STEAK, AVOCADO
Also buy, unless you can dig it up at home:
o Garlic
o soy sauce
o ginger
o dijon mustard
o lime juice - they now sell this bottled if you can afford it
o olive oil
o cayenne pepper (optional if you like spicy)
NOTE: you can get the additional ingredients tomorrow - put it off, relax.
NOTE #2: for fish-eaters: there is no way you'll be able to grill up a sad, limp fish next to a steak without getting insulted and dissed so just forget about it this time.
Go home, but before you put your feet up while your ramen noodles are simmering, DO THIS: combine in a big ziplock bag:
some black pepper
a few smashes of garlic (no skins) - like 6
a couple of tablespoons each of soy sauce and grated ginger (no need to peel it if you're grating it)
2 teaspoons or so of Dijon Mustard (dash of cayenne if you're into that nasty stuff)
1/2 cup olive oil
Mush the bag around and plop the steak in there; get the air out and press and gently pound a bit of the marinade into the steak. THAT'S IT, now put the bag in the fridge for 24 hours and attend to your now overcooked and congealed ramen noodles. You are now in the club of having an idea of what's for dinner tomorrow!! CONGRATULATIONS!!
NOTE: avocados are only good if they're ripe - if yours aren't quite there (you can't press your finger into one), place in a paper bag close up and hopefully by tomorrow night they'll be good to go.
Dinner for tomorrow: FA-HEE-TAZ
before breakfast, give that bag in the fridge a little shake and flip.
Our version of fajitas involves anything edible wrapped in a tortilla. But these are actually really good and you've accomplished the first most important step: marinating the steak!
INGREDIENTS (all optional - fajitas will still be amazing if you have nothing but steak and salsa):
tortillas - wrap some tin foil around a bunch and warm them in a very low (200) oven
chopped tomatoes
grated cheddar cheese
sour cream or plain greek yogurt
refried beans or pinto beans, heated
sliced romain lettuce-best in thin strips
grated carrots
sliced ripe avocado
any sort of salsa
wedges of lime
chopped onion
Ok, here's when you delegate chopping veggies and putting the ingredients in separate bowls. If all your bowls are in the sink and caked with last week's ice cream and burnt mac and cheese, then just chop up the veggies and serve from the counter - call it A.L.M.O.C. (assembly line meal on counter).
You are now to PREHEAT the grill:
Scrape off any giblets, melted plastic, tennis ball fur, mouse droppings, etc.
Preheat to HIGH or at least med High for a few minutes-depending on what you just scraped off.
Spray the grill well.
take out your lovely marinated steak, let the marinade drain off it, make sure the grill is REALLY hot, make a grand announcement that THE MEAT IS NOW GOING ON! and throw that baby on the grill.
I'm a top-on kind of griller but you have to find your way on this. If the meat flames on then blow it out. (Do not, I repeat, do not spew any sort of alcohol onto the grill - you will lose your face and then you will never be able to enjoy fajitas other than thru a straw, attatched to your stomach...so don't.).
About 3 or 4 minutes on one side - FLIP and 3 minutes on the other. Try not to move the steak around, leave it in one place
(use the FINGER TEST approach to determining if it's done) NOTE: if you keep taking little bites out to see if it's done you will:
risk seering your gizzard, lose your friends forever, drain all the goodness that you worked so hard to achieve. If it ends up too raw, as long as it's seared on the outside, you probably won't die of mad cow disease.
Take the steak off the grill - turn off the grill - put steak on a plate and LET IT SIT FOR 5 MINUTES! you can do this! Otherwise you will serve a dried up old piece of shoe leather instead of a deliciously marinated steak...#1 reason why people go vegetarian.
AFTER 5 minutes, take a sharp knife and slice thin slices - of steak, not fingers - against the grain of the meat - remember they have to be placed in a tortilla and feed your starving friends, so thinly slice and make sure you don't lose any of the juice. place plate of steak alongside other ingredients and get to work! (Make sure you clean out those dishes in the sink afterwards so you don't have to do another A.L.M. tomorrow.) Fa heeeeeeee TA! Serve with corn on cob and watermelon juice with a sprig of mint - yum.
BREAKFAST TIME
this is a fun recipe that is so delicious and healthy, your body will sing with happiness. You can even do it the night before, just cover with plastic wrap, put them in the fridge with a big nasty sign that says: DO NOT EAT-poisonous (so as to keep away L.N.S. - late night snackers)
Just remember in the morning that you wrote the warning and you do not have to call the poison control hotline.
It's a "free-for-all" sort of thing but try and use my recommended ingredients and not the "unrecommended" ingredients if you can help it.
Recommended ingredients:
Vanilla yogurt
fresh berries
granola
shredded coconut
seeds or nuts
sliced banana
cinnamon
granola
drizzle of honey
twig of fresh mint for garnish ooh la la
Unrecommended ingredients:
leftover cherry pie
chocolate chips
milky way bars
bubble gum
bacon bits
m&m's
cake batter
fried dough
Take a big goblet or wine glass and layer ingredients. For instance: spoon of yogurt, sprinkle of cinnamon, couple of nuts, few blueberries, slice or 2 of banana, spoon of yogurt, etc. End with a dollop of yogurt and a smattering of granola or a big strawberry in the middle. Be creative.
Just remember in the morning that you wrote the warning and you do not have to call the poison control hotline.
It's a "free-for-all" sort of thing but try and use my recommended ingredients and not the "unrecommended" ingredients if you can help it.
Recommended ingredients:
Vanilla yogurt
fresh berries
granola
shredded coconut
seeds or nuts
sliced banana
cinnamon
granola
drizzle of honey
twig of fresh mint for garnish ooh la la
Unrecommended ingredients:
leftover cherry pie
chocolate chips
milky way bars
bubble gum
bacon bits
m&m's
cake batter
fried dough
Take a big goblet or wine glass and layer ingredients. For instance: spoon of yogurt, sprinkle of cinnamon, couple of nuts, few blueberries, slice or 2 of banana, spoon of yogurt, etc. End with a dollop of yogurt and a smattering of granola or a big strawberry in the middle. Be creative.
SOUP TIME
Anne's Delicious and easy Chicken or Fish Coconut Soup
Ingredients: chicken breast - one or two - skinless/boneless, cut into small, bite-sized pieces (or a piece of firm fish like COD - no need to cut up)
chicken stock 2 cups roundabout
canned coconut milk - found in Thai section in grocery store - one can or more
ginger, peeled
cilantro - a bunch
one lime
cut lime into wedges and separate 8 stems of cilantro. Chop up a lot of cilantro leaves. Put these aside for now.
In small soup pot combine coconut milk with about the same amount of chicken broth (I like it heavy on the coconut milk, myself). Take some cilantro stems and gently smash them once and pop em in the pot.
Cut a few hunks of ginger and put em in the pot. Peel a sliver of lime peel and toss it into the pot.
bring this to a boil on stove and when it looks like it's going explode, turn heat down a bit and gently simmer (bubbling but not aggressive bubbling) for about 5 - 10 minutes.
take out cilantro stems and throw in a handful of rice and some salt. Simmer for about 10 minutes. Add Chicken pieces. (if using fish, wait a bit since the fish will take only 5 minutes to cook - tops) Simmer this until chicken is done - like 10 minutes.
Take out ginger and ladle into bowls. Check if it needs salt.
Top each bowl with a good sprinkling of lime juice and chopped cilantro leaves. YUM.
Ingredients: chicken breast - one or two - skinless/boneless, cut into small, bite-sized pieces (or a piece of firm fish like COD - no need to cut up)
chicken stock 2 cups roundabout
canned coconut milk - found in Thai section in grocery store - one can or more
ginger, peeled
cilantro - a bunch
one lime
cut lime into wedges and separate 8 stems of cilantro. Chop up a lot of cilantro leaves. Put these aside for now.
In small soup pot combine coconut milk with about the same amount of chicken broth (I like it heavy on the coconut milk, myself). Take some cilantro stems and gently smash them once and pop em in the pot.
Cut a few hunks of ginger and put em in the pot. Peel a sliver of lime peel and toss it into the pot.
bring this to a boil on stove and when it looks like it's going explode, turn heat down a bit and gently simmer (bubbling but not aggressive bubbling) for about 5 - 10 minutes.
take out cilantro stems and throw in a handful of rice and some salt. Simmer for about 10 minutes. Add Chicken pieces. (if using fish, wait a bit since the fish will take only 5 minutes to cook - tops) Simmer this until chicken is done - like 10 minutes.
Take out ginger and ladle into bowls. Check if it needs salt.
Top each bowl with a good sprinkling of lime juice and chopped cilantro leaves. YUM.
FANCY SHMANCY CHICKEN
Good for a special night. Looks tricky but you simply can't mess it up. Choose your cooking pan* before you start cooking - make sure the chicken will fit in the pan without overlapping!
INGREDIENTS: chicken parts (I prefer breast but thighs are good too) with skin and bone still on!
chopped shallots (or an old onion-no one will know), lemon juice real or from a bottle (1/4 cup?), chicken broth, carrots (chopped or get those "baby" carrots), chopped fresh or dried parsley, a spoon of creme fraiche (real fancy) or greek yogurt or heavy cream, 1 cup of white wine - any old white wine you can find in the back of the cabinet will do as long as it's not "dessert wine." Use "cooking wine" if you must.
preheat oven to 350
pat chicken dry and sprinkle salt and pepper on it.
In a pan* (with high sides) that can go in the oven, heat about a tablespoon or so of oil on medium high heat until it's very hot but not smoking! put chicken in pan - don't crowd - and brown for a couple of minutes on both sides. Place browned chicken on a plate until all chicken is browned.
pour off any excess oil from pan and lower heat to low/medium low. Add a bit of butter to pan and saute the chopped shallots with a bit of salt for about 5 minutes - don't burn..do this slowly.
Add chicken (skin side up), juice from plate, carrots (like a handful), wine, and enough chicken broth to come up to the sides of the chicken. Turn up heat and bring to a boil. Then turn down and simmer (gentle but affective bubbling) for about 3 minutes-reducing the liquid to about 1/2. COVER and place in oven.
(Note: at this point you can stir in a spoonful of dijon mustard and some dried tarragon or leave as is)
(Chicken can braise like this forever but it will taste best and be tender and delicious after about 25-35 minutes. If you aren't quite ready to eat, turn temp down to 275 and let it sit in oven covered until you're ready.)
Using POTHOLDERS, carefully lift pan out of oven without sploshing. Stir in lemon juice, cream or yogurt, throw on parsley and VOILA! (vw-ah-la!)
You can serve this with French bread or make some boiled potatoes (small potatoes, put in pot, boiled for about 15 minutes). Just be sure to fling the chopped parsley and lemon around like a crazy French person and keep shouting VOILA! VOILA! and everyone will admire and respect you forever.
INGREDIENTS: chicken parts (I prefer breast but thighs are good too) with skin and bone still on!
chopped shallots (or an old onion-no one will know), lemon juice real or from a bottle (1/4 cup?), chicken broth, carrots (chopped or get those "baby" carrots), chopped fresh or dried parsley, a spoon of creme fraiche (real fancy) or greek yogurt or heavy cream, 1 cup of white wine - any old white wine you can find in the back of the cabinet will do as long as it's not "dessert wine." Use "cooking wine" if you must.
preheat oven to 350
pat chicken dry and sprinkle salt and pepper on it.
In a pan* (with high sides) that can go in the oven, heat about a tablespoon or so of oil on medium high heat until it's very hot but not smoking! put chicken in pan - don't crowd - and brown for a couple of minutes on both sides. Place browned chicken on a plate until all chicken is browned.
pour off any excess oil from pan and lower heat to low/medium low. Add a bit of butter to pan and saute the chopped shallots with a bit of salt for about 5 minutes - don't burn..do this slowly.
Add chicken (skin side up), juice from plate, carrots (like a handful), wine, and enough chicken broth to come up to the sides of the chicken. Turn up heat and bring to a boil. Then turn down and simmer (gentle but affective bubbling) for about 3 minutes-reducing the liquid to about 1/2. COVER and place in oven.
(Note: at this point you can stir in a spoonful of dijon mustard and some dried tarragon or leave as is)
(Chicken can braise like this forever but it will taste best and be tender and delicious after about 25-35 minutes. If you aren't quite ready to eat, turn temp down to 275 and let it sit in oven covered until you're ready.)
Using POTHOLDERS, carefully lift pan out of oven without sploshing. Stir in lemon juice, cream or yogurt, throw on parsley and VOILA! (vw-ah-la!)
You can serve this with French bread or make some boiled potatoes (small potatoes, put in pot, boiled for about 15 minutes). Just be sure to fling the chopped parsley and lemon around like a crazy French person and keep shouting VOILA! VOILA! and everyone will admire and respect you forever.
FAMOUS muffins
These muffins are in such demand and I am so super busy baking them that I simply cannot write out the recipe so I hope the scan is sufficient. NOTE: I add a sprinkling of vanilla in the batter and also a smackeral of raw sugar on them before baking.
NOTE: in order to produce the most exquisite muffins of your life you must follow these rules: 1) always mix your dry and wet ingredients separately until the final climactic moment when you merge the two: stir with a fork until just combined...if you over stir or mix with a mixer, your muffins will turn into hockey pucks and will be better suited for skipping at the beach instead of eating with butter and a glass of milk. Enjoy!
NOTE: in order to produce the most exquisite muffins of your life you must follow these rules: 1) always mix your dry and wet ingredients separately until the final climactic moment when you merge the two: stir with a fork until just combined...if you over stir or mix with a mixer, your muffins will turn into hockey pucks and will be better suited for skipping at the beach instead of eating with butter and a glass of milk. Enjoy!
GILSON burgers
You know you want it! This is the original, tried and true Gilson recipe for meat on bread:
INGREDIENTS: ground beef (85% fat is good), english muffins, cheese
Preheat oven to 350/375 depends on how well done you want your beef - higher temp, more pink inside. separate english muffins and place on baking sheet. take ground beef and roll into tennis-ball sized portions then press into english muffins. Sprinkle with salt (and pepper if you're going nuts). Bake for about 25-40 minutes. Depends on how hungry you are/how long you can wait. Just before they're done, place a slab of cheese onto the tops and bake until melted and bubbly.
You may have to toss the pan afterwards if you're heavy handed with the cheese.
NOTE: Mr. Gilson has been known to like a little something special in his Gilson burger; he'd hide a little slice of garlic in the burger before cooking...a nice touch I think but this mom also prefers a little slice of bacon on top. Have fun but remember: the best Gilson burgers are the simple ones. Make sure you have LOTS of napkins and ketchup and don't seer your innards with all that bubbling cheese.
(Gilson burgers are fabulous for breakfast if there are any left! just wrap a bit of papertowel around one, nuke for about 20 seconds, and go! Just make sure you have a big napkin in the car, otherwise everyone at work will see the greasy mark in your lap and be super jealous they didn't have a Gilson burger for breakfast.)
INGREDIENTS: ground beef (85% fat is good), english muffins, cheese
Preheat oven to 350/375 depends on how well done you want your beef - higher temp, more pink inside. separate english muffins and place on baking sheet. take ground beef and roll into tennis-ball sized portions then press into english muffins. Sprinkle with salt (and pepper if you're going nuts). Bake for about 25-40 minutes. Depends on how hungry you are/how long you can wait. Just before they're done, place a slab of cheese onto the tops and bake until melted and bubbly.
You may have to toss the pan afterwards if you're heavy handed with the cheese.
NOTE: Mr. Gilson has been known to like a little something special in his Gilson burger; he'd hide a little slice of garlic in the burger before cooking...a nice touch I think but this mom also prefers a little slice of bacon on top. Have fun but remember: the best Gilson burgers are the simple ones. Make sure you have LOTS of napkins and ketchup and don't seer your innards with all that bubbling cheese.
(Gilson burgers are fabulous for breakfast if there are any left! just wrap a bit of papertowel around one, nuke for about 20 seconds, and go! Just make sure you have a big napkin in the car, otherwise everyone at work will see the greasy mark in your lap and be super jealous they didn't have a Gilson burger for breakfast.)
Bruschetta
AUTHENTIC, no kidding, ITALIAN bruschetta - you must pronounce it with an Italian accent or it will suck: BRrrrOOOOOO-sketta
Ingredients: Loaf of Italian or French bread, garlic, GOOD tomatoes (not fake, not canned, not grown in a factory), bunch of basil, olive oil, kosher salt. optional: balsamic vinegar.
You need a grill BUT this can be done without...won't be as good, but don't fret if your grill is cold and covered with last night's nasty fish that stuck and there are flies all over... So, if you have a grill, preheat it. If you're opting for a no-salmonella-evening, preheat your broiler.
Chop up your beautiful tomatoes into little pieces - the smaller the better. Get a ceramic or glass bowl. Take a good sized piece of garlic and smash it a bit to get the skin off. Rub the smashed bit all over the inside of the bowl. (At this moment in time, start singing an opera or make one up-loudly).
throw the cut up tomatoes into the garlic-scented bowl. Scrunch up your bunch of basil and slice thinly. Add that then add a little kosher salt. stir around.
NOTE: some people like a sprinkling of balsamic vinegar in the tomatoes - be brave and experiment.
Slice the bread long way into 4 good sized pieces and grill or broil the cut side until toasty. note: if you get distracted or get carried away with your Italian singing you could possibly burn your bread which would be a VERY VERY bad thing since you probably didn't get 2 loaves so DON'T GET DISTRACTED. FOCUS.
Now, take your toasty bread pieces and rub each piece vigorously with a piece of garlic (no skin). It will melt into the bread nicely. Sprinkle each piece with about a tablespoon of olive oil, then lightly sprinkle with kosher salt. (At this point you could top the bread with just about anything: olives, mushrooms, beans, oatmeal, leftover tuna casserole; it is still technically bruschetta.) But best topped with tomatoes; make sure you have lots of napkins, and MANGIA!
Ingredients: Loaf of Italian or French bread, garlic, GOOD tomatoes (not fake, not canned, not grown in a factory), bunch of basil, olive oil, kosher salt. optional: balsamic vinegar.
You need a grill BUT this can be done without...won't be as good, but don't fret if your grill is cold and covered with last night's nasty fish that stuck and there are flies all over... So, if you have a grill, preheat it. If you're opting for a no-salmonella-evening, preheat your broiler.
Chop up your beautiful tomatoes into little pieces - the smaller the better. Get a ceramic or glass bowl. Take a good sized piece of garlic and smash it a bit to get the skin off. Rub the smashed bit all over the inside of the bowl. (At this moment in time, start singing an opera or make one up-loudly).
throw the cut up tomatoes into the garlic-scented bowl. Scrunch up your bunch of basil and slice thinly. Add that then add a little kosher salt. stir around.
NOTE: some people like a sprinkling of balsamic vinegar in the tomatoes - be brave and experiment.
Slice the bread long way into 4 good sized pieces and grill or broil the cut side until toasty. note: if you get distracted or get carried away with your Italian singing you could possibly burn your bread which would be a VERY VERY bad thing since you probably didn't get 2 loaves so DON'T GET DISTRACTED. FOCUS.
Now, take your toasty bread pieces and rub each piece vigorously with a piece of garlic (no skin). It will melt into the bread nicely. Sprinkle each piece with about a tablespoon of olive oil, then lightly sprinkle with kosher salt. (At this point you could top the bread with just about anything: olives, mushrooms, beans, oatmeal, leftover tuna casserole; it is still technically bruschetta.) But best topped with tomatoes; make sure you have lots of napkins, and MANGIA!
IT's CHICKEN and potatoes!
MOM's BAKED CHICKEN for those busy, hardworking teenagers:
INGREDIENTS: chicken breasts (bone in, skin on) as many as you want, flour, dried tarragon, butter
Preheat oven to 350. place about a cup of flour in a bowl or better yet, a zip lock bag. pat dry chicken breasts, sprinkle salt onto chicken. throw chicken in flour and coat chicken pieces - tap off excess - make a huge mess of it.
place chicken, breast side up, on a metal pan that's been sprayed with oil. sprinkle some tarragon on top (if you're really going wild, sprinkle a little paprika as well). cut up some butter and dab on 2 or 3 dabs of butter onto the top of each breast..maybe a tad more salt. Bake for an hour or until golden brown. DONE!
Serve with:
FABULOUS ROASTED POTATOES:
Ingredients: new potatoes or small white potatoes, rosemary (dried is good), lemon, garlic, olive oil Preheat oven (I find anything between 350 and 360 is good) halve potatoes or quarter if they're kind of big.
Mix together in a gigantic bowl (it'll get messy otherwise): about 1/2 cup olive oil, smashed up garlic (take a butter knife and pound onto peeled cloves - I like a lot, like 5 cloves - and a big squeeze of lemon (watch out for those seeds). crumble up a good amount of rosemary in your fingers and throw that in too.
Now, toss in potatoes and stir around till they're well-coated. pour potatoes onto a cookie sheet with a rim - making sure most-not all- are cut side down (good for crispiness). (you can dip some bread into the oily bowl if you're starving - yum)
sprinkle on kosher salt and some ground pepper. Bake for about an hour - same as chicken - until golden or when you can't stand waiting any longer. Sprinkle on more lemon and some chopped parsley if you want to look like a real chef.
INGREDIENTS: chicken breasts (bone in, skin on) as many as you want, flour, dried tarragon, butter
Preheat oven to 350. place about a cup of flour in a bowl or better yet, a zip lock bag. pat dry chicken breasts, sprinkle salt onto chicken. throw chicken in flour and coat chicken pieces - tap off excess - make a huge mess of it.
place chicken, breast side up, on a metal pan that's been sprayed with oil. sprinkle some tarragon on top (if you're really going wild, sprinkle a little paprika as well). cut up some butter and dab on 2 or 3 dabs of butter onto the top of each breast..maybe a tad more salt. Bake for an hour or until golden brown. DONE!
Serve with:
FABULOUS ROASTED POTATOES:
Ingredients: new potatoes or small white potatoes, rosemary (dried is good), lemon, garlic, olive oil Preheat oven (I find anything between 350 and 360 is good) halve potatoes or quarter if they're kind of big.
Mix together in a gigantic bowl (it'll get messy otherwise): about 1/2 cup olive oil, smashed up garlic (take a butter knife and pound onto peeled cloves - I like a lot, like 5 cloves - and a big squeeze of lemon (watch out for those seeds). crumble up a good amount of rosemary in your fingers and throw that in too.
Now, toss in potatoes and stir around till they're well-coated. pour potatoes onto a cookie sheet with a rim - making sure most-not all- are cut side down (good for crispiness). (you can dip some bread into the oily bowl if you're starving - yum)
sprinkle on kosher salt and some ground pepper. Bake for about an hour - same as chicken - until golden or when you can't stand waiting any longer. Sprinkle on more lemon and some chopped parsley if you want to look like a real chef.
VEGETARIAN
EASY Vegetarian DINNER: Best Eggplant Ever FIX: serves 4
INGREDIENTS: 2 eggplants, can of MUIR GLEN chopped tomatoes (or any good canned tomato), greek yogurt or herbed goat cheese (if you got a really good tip today-since it's more $$), seasoned breadcrumbs, mozzarella or parmesan.
preheat oven to 400
Halve eggplants the long way (you can keep stem on-good fiber) Put tomatoes in a pot and warm up or microwave - add chopped garlic if you want to go insane.
heavily smear the goat cheese or greek yogurt onto the cut sides and press into breadcrumbs (only on the cut side of the eggplants with the gunk on it); sprinkle with salt and pepper; then place cut side down onto an oil-sprayed pan (count: you should have 4 portions). Bake about 10 minutes or until golden, flip, spray a little oil on top of eggplants, then bake a bit more until tender - probably 25 minutes total give or take.
Serve with warmed up tomatoes spooned over and a sprinking of parm.
NOTE: You can top with mozzarella and briefly broil before putting on tomatoes but then you risk burning the bajeesus out of your dinner. Only attempt if you are completely focused and have your spatula at the ready. You can be creative and sprinkle on some canned garbanzo beans (rinsed) or chopped olives or or chopped parsley. Serve with couscous (easy middle east couscous mix in grocery store - takes 5 minutes) or pasta or polenta (ready-made in refridgerator section, just heat up or grill or fry in a pan). Or just eat off the pan with a spoon. YUMMMY.
INGREDIENTS: 2 eggplants, can of MUIR GLEN chopped tomatoes (or any good canned tomato), greek yogurt or herbed goat cheese (if you got a really good tip today-since it's more $$), seasoned breadcrumbs, mozzarella or parmesan.
preheat oven to 400
Halve eggplants the long way (you can keep stem on-good fiber) Put tomatoes in a pot and warm up or microwave - add chopped garlic if you want to go insane.
heavily smear the goat cheese or greek yogurt onto the cut sides and press into breadcrumbs (only on the cut side of the eggplants with the gunk on it); sprinkle with salt and pepper; then place cut side down onto an oil-sprayed pan (count: you should have 4 portions). Bake about 10 minutes or until golden, flip, spray a little oil on top of eggplants, then bake a bit more until tender - probably 25 minutes total give or take.
Serve with warmed up tomatoes spooned over and a sprinking of parm.
NOTE: You can top with mozzarella and briefly broil before putting on tomatoes but then you risk burning the bajeesus out of your dinner. Only attempt if you are completely focused and have your spatula at the ready. You can be creative and sprinkle on some canned garbanzo beans (rinsed) or chopped olives or or chopped parsley. Serve with couscous (easy middle east couscous mix in grocery store - takes 5 minutes) or pasta or polenta (ready-made in refridgerator section, just heat up or grill or fry in a pan). Or just eat off the pan with a spoon. YUMMMY.
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