Annie’s favorite

Grown-Up Grilled Cheese

Posted by Annie.

I like to serve these with Corrie’s Brussel Sprouts. This is quick and easy – and a comfort food, even if you’re in a hurry. I use the butter pretty sparingly because the bread tends to soak it up quickly in the pan. Enjoy!

What you need
2-3 slices of high-quality turkey lunch meat, I used Boar’s Head
1 slice cheddar cheese
2 slices of bread. I use gluten-free, but your preference will work
mayo (optional)
poultry seasoning
salt and pepper
butter for the skillet

Instructions
1. Saute turkey, small pad of butter and seasonings in a skillet over medium for about two minutes, until then the turkey slightly browns.
2. Take out of pan, build sandwich (turkey, mayo and cheese)
3. Place back in pan and heat through until cheese is melted. Keep an eye on it so the bread doesn’t burn! (unless you’re into that kinda thing)

Individual Proscuitto, Spinach, and Egg Pies – Easy

Two pies at brunch. Don't mind the iphone photography!

HELLOW these are easy and amazingly delicious! I’m always looking for simple, delicious recipes, and these individual servings are easy to take along for a snack or to serve for brunch. Also, the recipe easily reduces to only one or two servings (alternately, you could make a giant batch for a party). They’re pretty, make your kitchen smell like heaven, are simple to put together, and Danny loves them – Enjoy!

Ingredients
Olive oil for greasing the muffin tins
6 thin slices prosciutto
6 large eggs
1 cup loosely packed spinach, roughly chopped
1 ounce Cheddar cheese, shredded (about 1/4 cup) – just about any cheese can be substituted
12 grape tomatoes or small cherry tomatoes, halved
Sea salt and freshly ground black pepper (I find that salt is unnecessary because the prosciutto is plenty salty)

Instructions
1. Preheat the oven to 350ºF. Lightly grease a 6-cup muffin tin with olive oil.

2. Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup. (The prosciutto slices will overlap each other on top of the tin.) Crack 1 egg into each cup. Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly. Top each serving with four tomato halves, season with salt and pepper. Bake for 15 to 18 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Set them aside to cool for about 5 minutes.

3. Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve the pies warm or at room temperature.

African Peanut Soup

I first tasted a variation of this at a personal favorite Austin spot, Austin Java. Since then, I’ve tried several recipes, and this is a simple, delicious one. It has a distinctive flavor and is a great vegetarian option. I often add a bit of curry, as well, but I don’t worry about garnishing. Enjoy!

Serves 4-6
Hands-On Time: 10m
Total Time: 30m

Ingredients
1 tablespoon peanut oil (can substitute olive oil or butter)
1 clove garlic, minced
1 28-ounce can chopped tomatoes, undrained
1 6-ounce can tomato paste
1/2 cup creamy peanut butter
4 cups chicken broth
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons salt
1 cup white rice
6 scallions, chopped (optional for garnish)
1/4 cup salted peanuts, roughly chopped (optional for garnish)

Directions
In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes.
Ladle into individual bowls and garnish with the scallions and peanuts.

Black Bean Salad

Fede took this picture of his first attempt. Looks great!

Posted by Annie.

This is an easy, adaptable and tangy-delicious salad. Federico made this for the first time last night, and I absolutely love it. The salad components can be kept separately and used to create little snack salads, too. I’m a huge fan, and it’s a great idea to keep around if you have vegetarian friends. Enjoy!

2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 small jalapeño, seeded, deveined and chopped (optional)
1/2 teaspoon fine grain sea salt
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil

2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans
1/4 cup goat cheese, crumbled
1/3 cup sliced almonds

Start by making the dressing in a food processor. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad. (This also keeps for days in an air-tight container in the fridge.)

Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter or in a bowl. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled cheese.

Arugula Pesto

An image of the arugula pesto, with a great shot Sully’s Pub in the background.

This is a robust alternative to traditional basil pesto. It works great as a sandwich spread, mixed in with pasta, or dressed up with chicken or grilled fish. I like making it in lieu of traditional basil pesto when basil is unavailable or particularly expensive. This is super easy and great to keep around for a snack. My Argentine/Italian roommate and I often eat it with baguette or sourdough bread for a mid-afternoon pick me (it passes the Italian test! He loves this version.)

Ingredients

5 cups firmly packed arugula (this is like spinach but spicier. It comes in a bag like spinach.)

1/2 cup firmly packed parsley

1/2 cup slivered almonds (can substitute pine nuts or other finely chopped nuts)

Juice of 1 lemon

9 garlic cloves, crushed or minced (use less for less punch)

1/2 cup extra virgin olive oil

1/2 cup grated parmesan cheese

Salt and freshly ground pepper to taste

Directions

1. Combine the arugula, parsley, almonds, lemon juice and garlic in the bowl of a food processor fitted with a metal blade. Pulse several times until a paste forms, stopping to scrape down the sides of the bowl.

2. Slowly add the olive oil, with the motor running. Or you can add the olive oil in parts, the pulse the mixture in between.

3. Add the parmesan, salt, pepper (lay off this for less punch) and pulse several times until well mixed. Refrigerate in an air tight container until ready to use.

To preserve the color of this pesto and keep fresher for a week or more, add a Vitamin C tablet to step one.

Tomato and Mozzarella Sandwich with Pesto

Posted by Annie.

This easy sandwich incorporates the homemade pesto found here. (Should you not feel up to making this fabulous version, I suppose you could substitute something from the grocery store that was made weeks ago…)

Although vegetarian, this sandwich passes the carnivore/man test. My roommate is both a male and from Argentina (read: loves meat) and he loves it. It’s perfect for lunch, or as a half sandwich with soup.

What you’ll need:

Baguette, Sliced Tomato, Sliced Fresh Mozzarella, Arugula or Mixed Greens, Pesto, Salt and Pepper to Taste, Olive oil – only if you want to grill the bread before – it’s not necessary

What to do:

Slice a baguette open lengthwise and brush the cut side of the bread with olive oil. Broil or grill until lightly toasted. Spread the inside of the baguette with the pesto, then layer sliced tomatoes, sliced fresh mozzarella, arugula and salt and pepper to taste.

German Pancake

Posted by Amy

This is incredibly good.

“Tia B’s German Pancake” was a childhood breakfast favorite, and it’s always in high demand in Warrenton.  This makes 4 large slices that could be breakfast with fruit for 4 people.  However, two people can also eat the entire thing (I speak from personal experience.)

German Pancake

Use a large Teflon skillet.  Protect handle with heavy foil.  Preheat oven 425*.

Melt 1/3 stick of butter in skillet on stove top.

In a large bowl blend:

• 3 eggs
• 1/3c. flour
• 1T. sugar
• 1/4 t. baking powder
• dash of nutmeg
• a few dashes of cinnamon (or just cinnamon if you’re nutmeg-less)
• pinch of salt
• 1t. vanilla extract
• 1/2c. milk

Gently stir in blend from bowel with the butter in the skillet–it won’t totally mix up, but that’s ok.  Bake the skillet in the oven for 10 minutes, then reduce heat to 375* and bake 10 minutes more.  If it looks really puffy in the over, don’t freak out.  The puffy deflates once removed.

Slide pankake onto serving platter.  Squeeze lemon juice over and sprinke with powdered sugar.  (You can also serve it with hot berry jam on the side; I usually do just lemon juice and powdered sugar.)

Enjoy!