Thursday, November 29, 2012

Chunky Fleechky (yes you read that right)

So this is a truly original recipe. Don't bother googling it, no matter how you try spelling it, you won't find it haha (trust me I tried already). I don't know how long exactly this recipe has been in my family. I'm pretty sure its a Czechoslovakian recipe but it could be Irish. It's a great recipe if you have leftover ham.
I made mine in a frying pan but an electric griddle is the best thing to make it in. As you make this recipe you're probably going to be like, this doesn't look right...and that means that you've perfected it. It's the weirdest recipe and it's not going to seem delicious until you take a bite and then you'll be very surprised. I tested it on the boyfriend last night and I even made sure I burnt the crap out of it and he still liked it and was asking for more. (yes this is another plus to this recipe- the more you burn it the better it tastes, its pretty much foolproof). This recipe is also perfect for me because it's so cheap (cabbage is 64 cents!), it's pretty much impossible to mess it up and it doesn't take long at all to make.

Yes, this is ugly food but didn't your mama tell you not to judge a book by its cover!

Ingredients (serves 2)
*The amount of all of these is flexible- again this recipe is pretty much foolproof so just use these as a guideline

  • Ham (about 1/2 cup, cut in small cubes, more or less depending on how much ham you want)
  • Cabbage (1/2 head diced in small pieces)
  • Onion (1/2, diced)
  • Medium egg noodles (about 2 cups cooked)
  • Ketchup (this is a must! In fact we didn't have any and I ran to the store mid-cooking to pick some up)
  • Butter or oil
  1.  Boil water and cook noodles al dente (basically soft but still firm, use the minimum cooking time on the package as a guide)
  2. Put about 1 tbs of butter (or a little oil) in a frying pan (or electric skillet), then add cabbage. Let cabbage cook down until its soft.
  3. If you are not doing this in an electric skillet, saute your onions in a separate pan then add them to the cabbage. If you are doing this in an electric skillet add onions and let them cook until they're transparent. 
  4. Add your ham and cooked noodles to the pan
  5. Fry the crap out of everything. Don't burn it all the way black but crispy edges and brown bits make this dish better (for my family at least but we're probably weird)
  6. Enjoy (and serve with ketchup- I squirt mine liberally over the top of it all! SO good!)

Tuesday, November 20, 2012

Tomato and Goat cheese sort-of panini

I'm not a sandwich person- too much bread. But this is my favorite thing to make for lunch. EVER. Tweak it all you like and have fun with it. Mine varies according to what I have in my refrigerator but the basics are still there.

  • pita  bread
  • greens of some sort (I use baby spring mix)
  • goat cheese
  • balsamic vinaigrette (I make my own with olive oil, honey, balsamic vinegar and a little garlic powder)
  • tomatoes (sliced large ones or sometimes I split in half cherry or grape tomatoes)
  • prosciutto (if you want the protein- I've done it before and it's delicious but prosciutto isn't really one of those staples in most households haha)
  • 2 tbs chopped onion
  1. Put a little oil in a frying pan and add chopped onions and saute (if you don't know what that means its basically pushing them around so they don't burn until they turn somewhat see through and flimsy)
  2. Slice your pita bread in half then seperate the top and bottom to form a kind of pocket (See picture). I don't like that much bread but if you do you could just use two whole pieces of pita for a top and bottom instead of splitting one into a pocket.
  3. layer greens, goat cheese, tomatoes, onions and anything else inside of pita pocket then drizzle a little balsamic vinaigrette. (If you'd rather you can keep out vinaigrette and just dip your sandwich later)
  4. Put your two pita pockets in the already greased and hot pan and cook (flip every now and then and squish down with your spatula)
  5. ***If you have a george forman*** put the pita pockets on your george foreman and squish down the lid, watch carefully so they don't burn
  6. DONE! Enjoy

Crock pot Chili

The weather is getting chilly here in Atlanta! I like it because I get to wear my boots and layers (I am SUCH a girl) but I dislike it because warming my lovely house gets expensive so I've been keeping the thermostat at 65 and walking around the house in various robes and blankets haha.

BUT! another pro about cold weather is all the fun food. Hot tea, hot chocolate, the salted caramel mocha at starbucks haha, apple cider; thanksgiving is right around the corner so that brings lots of delicious food and another winter favorite is CHILI!

My mom makes the best chili (if you've been reading any of my posts then you would understand that her chili recipe is probably on the back of some package at the supermarket just like her cookie and jam recipes haha that I grew up thinking were some secret special recipe). However, this is not her chili recipe this is brought to your from your faithful friends at google ("crockpot chili")

It got good reviews. It was easy and it was cheap and as poor post-grads we intend on eating it for the next 2-3 days. (these are all of the reasons I started this blog- to bring to you delicious, fast, somewhat healthy and preferably inexpensive recipes)

So since this recipe is not original in any way shape or form you can access it here!
Also keep in mind:
  • you need a crock pot (if you don't have one, you should invest in one- my mom is awesome and got me a nice one from Sam's club that came with a cute mini one for fondue BUT! my old roommate found a perfectly good one at Goodwill for 5$)
  • It takes 7 hours to cook
  • If I did it again I would add a can of corn 
  • This recipe is for VERY mild chili (I'm a complete baby when it comes to spice and this is perfectly fine- so if you like spicy chili add some peppers or red pepper flakes and more cayenne pepper than the recipe calls for)
  • I also made corn muffins to go along with the chili straight from a box of Jiffy :)