The thread for simple meals that do good for the body and soul.
Roast and Potatoes:
Take a pot roast. Put it in a crockpot with some French Onion soup/soupmix. Let it cook until done.
Clean and peel 6 potatoes. Cut 'em up. Put them in boiling water. When done, drain and serve with butter, salt and pepper.
Also, peanut butter and (strawberry) jelly sandwiches are exceptionally good.
Posted by Frisco (Member # 3765) on :
My favorite:
Fish and Salad.
Using egg and milk as a batter, bread boneless filets (the cod/fluke/flounder family is my fav) with Italian bread crumbs and pan fry in olive oil. A little lemon juice is optional (but very good).
A spinach salad is good with the fish. I usually add blocks of cheese (muenster's my choice), sunflower seeds and/or pinenuts, cherry tomatoes (cut in half for easy skewering), Kasugai roasted hot green peas (a happy treat from the Earth--never had them before I got to NYC, but I will be sure to stock up should I ever move), and toss it in a sundried tomato dressing or balsamic vinagrette.
Posted by Scott R (Member # 567) on :
Any dish with an ingredient like "Kasugai roasted hot green peas" does not fit in this thread.
Simple fare. Simple. Keep It Simple, Stupid.
[This message has been edited by Scott R (edited March 19, 2003).]
Posted by Frisco (Member # 3765) on :
They come in packs for 99 cents at the grocery store...you don't have to make them I made this last week and it took me all of 20 minutes. So simple, yet so good.
Posted by knightswhosayni! (Member # 4096) on :
Baked Chicken, mashed potatoes, salad, lots of milk.
::wants to go home::
Ni!
Posted by Sopwith (Member # 4640) on :
It's hard to beat a good steak...
Preheat oven to 500 degrees F. with cast iron skillet inside.
Set steak out to warm to room temperature. Coat steak with vegetable oil, salt (Kosher) and fresh cracked black pepper liberally.
Put stovetop burner on high, place hot skillet on burner. Put steak in pan and let sit 30 seconds per side to sear (do not move steak around during searing).
Take skillet and steak, place in oven for three minutes, remove, flip steak over and put back in oven for three more minutes.
Remove steak from oven and remove it from skillet. Let steak rest for five minutes before cutting.
Best way to cook a steak ever. I'll never use the grill for them again!
Posted by Bob_Scopatz (Member # 1227) on :
Slim Jims and coffee.
Breakfast of champions.
Slim Jims and Coke
Lunch of champions.
Slim Jims and Budweiser
Dinner of champions!
Posted by Scott R (Member # 567) on :
I have sent an email to the mods, asking them to ban Sopwith for his last post.
It shames me to think that a member of Hatrack can post something so offensive as cooking steak in a skillet.
Posted by KarlEd (Member # 571) on :
Hot biscuits, honey butter, and a tall glass of milk.
Posted by Shan (Member # 4550) on :
Brown rice (cooked)
1 can cream of mushroom soup (uncooked)
Slice mushrooms (lots)
Grate mozza cheese (2 pound brick)
Mix soup and rice. Season with your favorites (I opt for garlic, sage and lemon pepper). Put in baking pan (my 9X9 usually works). Put sliced mushrooms on top. Grated cheese on top of that.
Optional: crumbled saltines and seasonings on top.
Serve with: fresh spinache salad and tomatoes and garlic bread.
Nummy.
Prep time. 30 minutes.
Posted by Sopwith (Member # 4640) on :
Scott --- seemed way off base first time I tried it too..
Just try it once and you'll see.
(Hides under the house, hoping the Hatrackapo never find him)
Posted by Bob_Scopatz (Member # 1227) on :
Scott,
I it helps, try thinking of the skillet as an indoor grill with one really wide cooking grid.
Posted by Suneun (Member # 3247) on :
Bacon and Cheese French Fries, with ranch dip.
Heeehee. You can make them yourself with a pot of hot oil, sliced potatoes, tons of grated cheese, freshly sizzled and crumbled bacon, and a dipping container of ranch dressing.
Or, you can cheat and order it as the appetizer at a local restaurant.
Mmm. Very good for the soul.
Posted by Human (Member # 2985) on :
PB&J, with no butter, blackberry jam, and honey.
Posted by Christy (Member # 4397) on :
Soup of any kind
Posted by Fitz (Member # 4803) on :
Neiman Marcus cookies. This is an e-mail I got a few days ago. Despite all the claims that it's a true story, who really knows, the recipe could be bogus, but it sounds pretty good. So, here you go:
This is a true story, read it, you'll like this. This is AWESOME! I love it when "Jane Consumer" sticks it to "Corporate Clowns"! A little background: Neiman-Marcus, if you don't know already, is a very expensive store; i.e., they sell your typical $8.00 T-shirt for $50.00. THIS IS A TRUE STORY!
My husband and I had just finished a salad at a Neiman-Marcus Cafe in Dallas, Texas, and we decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus cookie." It was so excellent that I asked if they would give me the recipe, and the waitress said with a small frown, "I'm afraid not, but you can buy the recipe." Well, I asked how much, and she responded, "Only two fifty-it's a great deal!" I agreed to that, and told her to just add it to my tab. Thirty days later, I received my VISA statement, and the Neiman-Marcus charge was $285.00! I looked again, and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe-$250.00". That was outrageous! I called Neiman's Accounting Department and told them the waitress said it was "two fifty", which clearly does not mean "two hundred and fifty dollars" by any reasonable interpretation of the phrase. Neiman-Marcus refused to budge. They would not refund my money because, according to them, "What the waitress told you is not our problem. You have already seen the recipe.
We absolutely will not refund your money at this point." I explained to the Accounting Department lady the criminal statutes which govern fraud in the state of Texas. I threatened to report them to the Better Business Bureau and the Texas Attorney General's office for engaging in fraud. I was basically told, "Do what you want. Don't bother thinking of how you can get even, and don't bother trying to get any of your money back." I just said, Okay, you folks got my $250, and now I'm going to have $250 worth of fun." I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250 cookie recipe from Neiman-Marcus...for free.
She replied, "I wish you wouldn't do this."
I said, "Well, perhaps you should have thought of that before you ripped me off!" and slammed down the phone. So here it is! Please, please, please pass it on to everyone you can possibly think of. I paid $250 for this, and I don't want Neiman-Marcus to EVER make another penny off of this recipe!
NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz.chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
PLEASE READ THE RECIPE AND SEND IT TO EVERY PERSON YOU KNOW WHO HAS AN E-MAIL ADDRESS! THIS IS REALLY TERRIFIC!! Even if the people on your e-mail list don't eat sweets send it to them and ask them to pass it on. Let's make sure we get this ladies $250.00 worth. Enjoy!
Posted by jeniwren (Member # 2002) on :
Pasta with parmesan cheese
Prepare pasta per directions on package. I like angel hair for this.
Toss in olive oil. Blend in parmesan cheese to taste.
Eat.
I love this for nights when I can't think of anything else to eat. Add a small green salad and yum! 10 minute meal.
2 Boneless Skinless chicken breasts 2 Limes 1/4 teaspoon dried rosemary (or to taste) salt pepper
Preheat over to broil. drizzle lime, rosemary, salt and pepper on one side of the chicken breasts. Flip. Repeat. Broil 10 min each side or till done. Broilers are fickle creatures.
Posted by mackillian (Member # 586) on :
Gringo Spanish Rice
1 cup white rice 1 can diced tomatoes (the types that have seasonings like chili peppers or roasted garlic) 1 can red (light or dark) kidney beans Salt Pepper Garlic Powder Chili powder 1 packet Sazon seasoning
Dump everything in one pot with two cups of water. Don't drain the diced tomatoes but make sure to drain and rinse the beans. Make sure to include enough salt for rice package directions. Season to taste with the rest of the herbs.
Bring to boil, cover and simmer for 20 minutes.
Done.
Posted by Fitz (Member # 4803) on :
"Neiman Marcus cookies. This is an e-mail I got a few days ago. Despite all the claims that it's a true story, who really knows, the recipe could be bogus, but it sounds pretty good."
I figured as much
Posted by advice for robots (Member # 2544) on :
Open box. Pour contents of box into bowl of your choosing. Pour milk into bowl on top of contents. Add sugar. With spoon, eat.
Posted by mackillian (Member # 586) on :
Tented Salmon
1/2 lb salmon fillet (boneless skinless if you got it)
salt pepper lime juice lemon juice orange (as in, you squeeze it from the orange) juice garlic powder tin foil
Preheat oven to broil. tear off a square of foil, place salmon on it. Drizze the juices on one side, sprinkle on the seasons. Flip and repeat. Fold two sides over, then fold the other two sides up, forming a tent (the fish will steam this way). You want enough extra juice so that there's some pooled on the bottom of the foil tent. Broil 5-8 min on each side, or until outside middle is entirely light orange.
Posted by Fitz (Member # 4803) on :
This reminds me of a class I took at university once. The teacher asked us to come up with instructions for how to make a peanut butter and jelly sandwich.
So someone said "First you open the bread bag"
So he takes the bag by both ends, rips it apart in the middle, and bread goes flying everywhere.
Most amusing
Posted by ludosti (Member # 1772) on :
Macaroni and cheese from the blue box. Slacker makes it the best I have ever tasted.
Shopska salad (from Bulgaria) - tomato chunks, cucumber chunks, and diced onion (optional) topped with chunks of feta cheese, red wine vinegar, salt, and pepper.
Tuna sandwich
Grilled cheese sandwich with tomato soup
Tomato soup with noodles (or macaroni), minced onion (optional), paprika, and melted American cheese in it.
Macaroni and tomatoes (my grandpa's recipe)- Cooked macaroni mixed with canned diced tomatoes, minced onion, salt, and pepper.
Posted by Vána (Member # 3262) on :
ludosti's got the right idea.
Though, really, I grew up on mac and cheese made with Cheez Wiz and milk. It's good, honest.
Also, my mom made up another pasta recipie that I just love:
At least three kinds of pasta, cooked and drained (great for those boxes of pasta that don't really have enough left in them to really make a meal)
1 can of cream of mushroom soup
1 can of cream of celery soup
Cheez Wiz or Velveeta or I suppose real cheese if you want, but it's gotta be creamy!
Milk
Basically, put everything into the pot with your drained pasta and mix it up over low-ish heat, until it makes a nice sauce. Ham's kinda good as an add-in, too. Salt and pepper to taste (celery salt is good, too).
This is very good served with apple sauce.
It's not fancy, but it sure is comfy! Posted by Fishtail (Member # 3900) on :
I have made the Neiman Marcus cookies. They're a pain in the butt to make (hardly simple fare) but they *are* very, very good. I sent them in care packages to the far corners, and received much gratitude in return.
Posted by Ophelia (Member # 653) on :
tuna
Posted by amira tharani (Member # 182) on :
We tried out a neat pasta sauce this term: One onion, chopped. Fry it gently in some olive oil. At this point you can throw in some cubed chicken breast, or you can make the sauce without. Then add, in no particular order: a tin of chopped tomatoes, about 50g of fresh pesto sauce (yes, you can get that from the supermarket), a squeeze of tomato puree and a couple of dollops of soured cream. You can also throw in some vegetables: we've added kidney beans, celery, green pepper and mushrooms at various points. Cook pasta as directed while the sauce is simmering, then drain the pasta and mix it into the sauce and bingo! 30 minute meal. Yay students Posted by Scott R (Member # 567) on :
Jeniwren-- that pasta dish is quite good.
Another simple pasata dish--
Cut up some garlic. Crush up some dried hot peppers (pepperoncini in italian-- I'm not sure what species of pepper they are in english). Put the garlic and the peppers in about two tablespoons of olive oil (the greener, the better).
Make a bunch of angel hair pasta. After the pasta is done, toss all ingredients together.
Yum.
Posted by Fitz (Member # 4803) on :
Here's a little recipe I developed a few years back:
Take pizza pop out of the box, microwave for 2 minutes and 10 seconds. Be careful! Hot!
Posted by martha (Member # 141) on :
I only cook simple fare.
One of my favorites:
Curried Chicken Salad Chicken breast, boiled and chopped in to bitesize pieces. Celery (leaves and all), chopped. Green grapes, washed and halved. Mayo. Curry powder.
Another favorite:
Zoppe Pasta (from the Zoppe family, who for four generations have trained horses for circuses) Bowtie Pasta, cooked. Swordfish steak, broiled and cut into large-ish chunks (2-3 inches). Whole cloves of garlic, sauteed in olive oil. Fresh lemon juice. More olive oil if desired.
And then there's always Zatarain's jambalaya, straight from the box. If you want true simple.
[ March 20, 2003, 01:08 AM: Message edited by: martha ]
Posted by Tstorm (Member # 1871) on :
Rice Something or another...
Cook a bowl of rice to suit your appetite. When the rice is finished, put chicken nuggets on top. You can either heat them separately or heat them with the last couple of minutes with the rice. Melt cheese over everything. Pour salsa on and enjoy. Corn chips go well with this, too.
Posted by Storm Saxon (Member # 3101) on :
Amira, why do you fry the onions gently?
Posted by amira tharani (Member # 182) on :
Stormy, 'cause you don't want to burn 'em.
Posted by Doug J (Member # 1323) on :
MRE
num, num......
Posted by jexx (Member # 3450) on :
The most perfect Simple Fare is bread.
Mmmm...bread.
Take slice of bread (white or wheat, not too fancy though), peel off the crust and eat. Take the middle part and squish into cubes (or go nuts and roll into little balls!). Consume.
Seriously, though, my favorite meal is broiled chicken breasts and white rice, with some kind of reconstituted frozen veg on the side. Hubby is offended by this meal (he is the King of Spice!), so I only have it when he is away.
Doug J--I had to live on MREs for a week when we were really, really poor (hubby was in the Nat'l Guard at the time, and he had a connection in Supply, so had lots of MREs around). Not bad, really. I liked the sweet and sour chicken best. Of course, my favorite thing in MREs are the dense cookies. Mmmmmm!
Posted by Noemon (Member # 1115) on :
ScottR,
I make that same recipe. When asparagus is in season I'll steam some of that and toss it with the pasta and the oil. Baby shrimp is a good addition too--just saute them in the oil/garlic/crushed red pepper mix for a minute or so.
Posted by Shan (Member # 4550) on :
afr - you made a post and didn't stop the thread cold!
Aren't you happy!
I KNEW that couldn't be a true statement in the Hatrack Persona and You thread!
Posted by Ela (Member # 1365) on :
mack, can I come to your house for dinner?
Your recipes sound great!
**Ela**
Posted by Suneun (Member # 3247) on :
I just made some _great_ pancakes and I have to share the recipe:
In a bowl: 1 cup flour 2 tsp sugar 1/2 tsp salt 1/2 tsp baking powder 1/4 tsp baking soda
In liquid measure: 3/4 cup buttermilk 1/4 cup milk one egg white
In another small bowl: 2 tbsp butter (unsalted preferable) melted egg yolk.
Mix butter/yolk then add that to the liquid measure. Mix thoroughly, then pour into dry bowl and mix quickly until everything is wet (and mostly not lumpy. but don't overmix).
Medium heat pan, unsalted butter or oil, and make pancakes! If you're careful to pour the batter without mixing, then they'll come out fluffy from the baking soda/powder. So good!
BTW the recipe came from the Best Recipes Cookbook which I really enjoy. They spend pages describing how they got to the recipe design they chose.
Posted by mackillian (Member # 586) on :
Ela, I SO wish I could make you guys dinner. Posted by mackillian (Member # 586) on :
Seriously, add some brown sugar, vanilla flavoring and cinnamon to the pancakes. That would be the Ultimate.
Posted by Ophelia (Member # 653) on :
I posted my "tuna" reply while I was running out the door last night, so I didn't post my favorite tuna recipe:
1 can of tuna 1/2 stalk of celery, chopped a little bit of green pepper, chopped 3 or 4 dill pickle chips, chopped as much mayonaisse as you normally put in your tuna
Mix it all together Eat it just like that, or stick it on bread or crackers.
Posted by Primal Curve (Member # 3587) on :
Hah! I went searching for a thread to post my tuna recipie too .
Mine is fairly similar... 1 6oz can of tuna ~1/4th cup finely diced sweet onion (or red for color) I like lots of onions, but less can be good too One stalk of celery, finely chopped A heaping spoonful of pickle relish Salt, pepper to taste Fresh garlic (but powder or salt will do in a pinch) to taste Lots of mayo (not that salad dressing crap)
Mmm... so good... the relish really brings out the tuna's good side.
I have a simple recipie for making mayo too. Well, about as simple as making Mayo can be...
Posted by Primal Curve (Member # 3587) on :
This Mayonnaise recipie pretty much fills up the average Hellman's/Miracle Whip jar.
4 egg yolks (remove whites and discard or store for later use) 6 teaspoons of Lemon Juice (You can use real lemons, but the acidity and flavour won't be as consistant) 3 Cups of Vegetable Oil Onion Powder Salt Vinegar
To make real Mayo, you HAVE to use real eggs. There are enzymes in the egg yolks that are required for the chemical process to work. Without them, it'll just be an oily soup.
I'd HIGHLY recommend using a power mixer for this. I was able to do it by hand, but not perfectly and it was VERY tiring. With the mixer, you can concentrate more on how much oil you're adding to the mixture.
So, take the yolks and the lemon juice and mix them together at about medium speed. You shouldn't have to mix for long- just until it turns into a frothy, yellow mixture.
I'd let the mixture sit for a while. The acids in the lemon juice should be given some time to kill any bacteria that may be living in the eggs.
Now comes the hard part. You're basically mixing 3 cups of oil with 6 teaspoons of lemon juice and the emulsifiers in the egg yolk can't handle more than a drop at a time. If you were to put it all in at once, it would drown the yolks and turn it into mush. So! Take the mixer and crank it up to full speed (or really, really mix quickly with your hands) and add a drop of oil to the mixture. Wait a couple of seconds and add another. Keep this up for a while. You'll eventually be able to add more oil at a time, but you should never let it get above a trickle. Once you've completed adding all the oil, you should have mayonnaise!
Now add the salt, onion powder and vinegar to taste. You don't really need to be precise with these, but certainly don't overdo it on the vinegar. With too much, you can break the mayo and get soup.
It's not really hard, it just takes a bit of work and a LOT of patience.
Posted by Ethics Gradient (Member # 878) on :
Student Eats (feeds 3):
Buy some very thin, very cheap lamb steaks. They cost about Aussie $3.00 for three or four little steaks. Buy some frozen hash browns. Buy some salsa (hotness to taste).
Fry lamb steaks and hash browns (steaks take about 1 minute so do the hash first). Place hash browns and steaks on plates. Cover with salsa.
This costs about $AUD2.50 per head and includes meat, carbs and salad (or the semblance thereof).
Posted by Ophelia (Member # 653) on :
My new favorite way to eat tuna/tuna salad:
Stuffed in a bell pepper. Just fix it the way you usually like it, cut the pepper in half, and stick it in there. A whole can's worth won't fit in one pepper,
It's easy to take on the go, too.
I actually have acquired a number of new recipes in the past few months, because I've actually had time to play around in the kitchen. Unfortunately, I don't have actual measurements for any of them. There has been much cooking by sight here, as I don't even own a measuring cup. But I might post some of my soup recipes later.
Posted by Paul Goldner (Member # 1910) on :
Backing up to the steak-
Cooking a steak in a skillet, and on the grill, are two very different things. A grill compares exactly to your broiler. A skillet, on the other hand, is a ULTRA fast cooker. The heat conductivity of the surfaces is very different, due mostly to the distribution of your surfaces.
Cooking a steak on the grill is good. Cooking a high quality steak in the skillet is actually a very effective way of cooking for tenderness AND flavor, if the meat is already tender. When you cook something at high heat, it obviously takes less time to cook. However, if you have a thick cut of steak, the center won't be cooked when you have seared the outside.
So, basically, steaks such as strip steak, or tenderloin, can be cut thin, and cooked quickly in a skillet, similar to making veal cutlets. You'll sear the meat, giving it a flavor that the grill won't do, but you won't overcook the meat, so it will still be very tender.
on the OTHER hand, if you have a thick, or tough cut of meat, cooking it in the skillet makes the peice of meat far too tough to eat. It has to cook too long, destroying any tenderness it may have. For these cuts of meat, the grill works best. Thus, you have the london broil method of cooking. Cooking on the grill, or under the broiler, will cook the CENTER of a peice of meat faster then a skillet does, and so you can perserve the tenderness of a thicker steak.
Both methods work great for steak. Simply match the method to the steak.
Or combine methods, and vary timing depending on what you brought home.
Posted by Speed (Member # 5162) on :
This is a recipe I came up with on my mission, because I was too poor to afford anything and I had to just throw together whatever happened to be lying around. Fortunately, I was in Hood River, Oregon, which is home to some of the best fruit in the world. Some locals had just given us a monster bag of strawberries. Anyway, I was in the mood for PB&J, but I couldn't afford peanut butter or jelly, so here's the recipe:
One slice bread Spread on one serving apple cinnamon Malt-O-Meal (best prepared in microwave for rubbery texture) Slice (thickly) strawberries over the top Coat second slice of bread with honey Put them together to form sandwich-like structure Consume (share and enjoy)
It sounds weird, but to this day it's my all time favorite sandwich of any kind. I've made it for all kinds of people, and it's never once failed to impress.
Posted by matt (Member # 236) on :
My favorite thing of all time to cook is my mom's beans-'n-rice recipe...you take:
1 can Bush's field peas with snaps 1 can cream of chicken soup 1 cup instant rice (uncooked)
Mix the can of field peas with the can of cream of chicken soup in a pot, then fill the soup can with water and empty it into the pot as well. Stir and bring to a boil, then add the cup of uncooked rice. Reduce heat to low and cover, let simmer 10-15 minutes. Then just slop a couple'a spoonfulls between two pieces of bread, and have the best darn sandwich you'll ever eat! Posted by Thalia (Member # 3891) on :
Tuna salad, the way my roomie makes it
My chili -- cook onions & garlic in large cast-iron frying pan, add ground beef and brown it; add can of tomatoes, kidney beans, black beans, canned corn, cook. Serve with Fritos (a must) on top plus grated cheese, tomatoes, lettuce, sour cream or whatever.
Three letters: B L T
Plain yogourt mixed with little apple chunks, raisins & a little cinnamon
Toasted peanut butter & banana sandwich
Mashed potatoes
Boneless skinless chicken breast, marinated in just about any type of salad dressing (honey dijon is kinda nice) and then broiled
Cheerios with green grapes (don't ask me why)
Cubed cheese and fruit
Apple slices & peanut butter
Fresh, fresh bread
Spaghettini with President's Choice Sweet Basil pasta sauce (warmed in frying pan with a little chopped onion and browned ground beef) topped with lotsa black pepper and freshly grated asiago cheese
Dang, I love food. I can't believe I don't weigh a zillion pounds.
Thalia
Posted by porcelain girl (Member # 1080) on :
my favorite thing to do for my roommates and friends back in richmond was to stock up on cheap chicken breasts, grill them on the foreman, and then keep them in ziplock bags in the fridge.
then on sunday i would make stacks of warm chicken quesadillas for everyone.
for breakfast matthew made us fluffy chocolate chip pancakes, and i always made banana french toast served with fresh fruit. for the banana french toast you just eyeball it: about one banana with two eggs, a squirt of milk, dash 'o cinnamon and a dash 'o nutmeg--all in a blender. fabulous.
Posted by porcelain girl (Member # 1080) on :
oh, and i highly suggest cooking potatoes IN the pot with the roast, along with a whole vidalia (sp?) onion and some baby carrots.
Posted by Kayla (Member # 2403) on :
Now I know where you get the name Speed. Good Lord, that's a lot of carbs!
Steaks! Yay Steak. I like to marinate cheap steak. It's the easiest way to be able to eat steak often (buy it cheap and marinate it to make it edible. )
Anyway, I have two versions of my favorite marinade.
1/3 c. red wine vinegar 1/4 c. ketchup 2 Tbs. vegetable oil (salad oil) 2 Tbs. Soy Sauce 1 Tbs. Worcestershire sauce 1 tsp. mustard (real mustard, not powdered) 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder
Throw all that together in a ziplock bag, smoosh around till well mixed, add steak, and marinate.
You know how to cook it. (Marinate at least 6-8 hours)
That is the official version. Personally, I don't like vinegar all that much (though I do enjoy it with cucumbers.) So, I slowly began taking things out of the recipe. Like the vinegar first off. I don't use it that often, so sometimes, the vinegar was as old as the last time I made the marinade. And since I usually only grill in the summer. . .
So, off went the vinegar. Oil? Seriously? What was that in there for? Does anyone really want to spend 2 bucks for oil just to marinate a steak? And the soy sauce was a bit overwhelming. So, I cut that in half. Then, to make up for it, I doubled the worcestershire sauce (could they have made that word any longer?) Then, I forgot there wasn't any onion powder in the recipe. So, I added that for a long time. About 1/2 tsp. Then, I didn't have the ketchup one time, so I marinated the steaks with everything but the ketchup. My husband brought some home when he came home from work, so I added it about 30 minutes before cooking it.
Like that so much, I decided to try grilling the steaks without the ketchup at all. Mmm. . .
So, now, I have this recipe
2-3 Tbs. Worcestershire sauce (or more if you like) 1 Tbs. Soy Sauce 1/2 tsp. onion powder (okay, I really just shake the bottle a bit. . . pretty much the same with everything. . . I can't remember the last time I actually measured anything. Does anyone really measure?) 1/4 tsp. garlic 1-2 tsp. mustard 1/4 tsp. pepper 1 tsp. salt
Smoosh it all in Ziplock bag, add steak, marinate for at least an hour or two (the longer the better.)
Now this was originally for a London Broil and after you grabbed the meat out of the bag, you could simmer the rest of the marinade and then dribble it over the slice London Broil. I, however, just use it as a marinade for cheap steak, and without the ketchup and oil, there is not much left to simmer or thicken. Besides, the cheap steaks are thin enough that you can just sear them and eat them meduim rare and they don't need any extra sauce.
I know, I'm weird. But it's really good.
[ June 02, 2003, 12:35 PM: Message edited by: Kayla ]
Posted by Bob the Lawyer (Member # 3278) on :
My current snack of choice:
Cut yams in strips, throw in bowl. Toss in olive oil, soy sauce, basil, oregano, coriander and chili powder. Bake at 400 for ~20 minutes (depending on how thick you cut them) then flip. Rotate pan if your oven is like mine and is warmer at one end than the other and cook for another 20 minutes. Consume. Enjoy.
You can also do it with potatoes, especially if you like rosemary or dill (which I really don't think go well with yams).
Posted by Christy (Member # 4397) on :
Bob, that sounds wonderful! i love to tempura (light rice flour batter) yams, carrots, potatoes, squash and broccoli (weird, but good) and then either dip them in ranch dressing or vinigrette/chili sauce of my own making. Sadly, each creation is its own wonder and I don't really have a recipe.
Posted by Thalia (Member # 3891) on :
Bob, I once had sweet potato fries that were probably a lot like your recipe, and they were served with cajun mayonnaise. The combination was incredible. My sister and I joke about driving to Ann Arbor just to have them again.
Thalia
Posted by Bob the Lawyer (Member # 3278) on :
I'm popular! I always knew being vegan would pay off eventually I've had sweet potatoe fries with a curry sauce as well, but it was before I was cooking for myself and I'm not sure how I would go about making it. I guess it could be a soy milk base with flour. Or maybe something lighter with a little tvp to give it some weight... Huh. Maybe I should try that this weekend Posted by Ryuko (Member # 5125) on :
You can't beat ramen for quick eats, but for me it's gotta be a salad with a can of tuna on top.
Ingredients: 1 Salad 1 Can of Tuna Ranch dressing.
Put the salad in a bowl, plop the can of Tuna on top and squirt ranch dressing to taste.
For dessert, Chocolate chip cookies and Coca-cola. It's really really good.
Posted by Ophelia (Member # 653) on :
quote: oh, and i highly suggest cooking potatoes IN the pot with the roast, along with a whole vidalia (sp?) onion and some baby carrots.
And mushrooms. Mmmm, mushrooms . . .
Posted by Frisco (Member # 3765) on :
quote:I always knew being vegan would pay off eventually
Yes...you won't have to worry about retirement or anything, what, with anemia and osteoporosis kicking in at 50 or so, you should expire peacefully before you even have to go into a home! Posted by Christy (Member # 4397) on :
Made potato pancakes last night. Mmm! Shred up some carrot, spinach, onion and garlic in the food processor along with several potatoes. Add milk an egg and a 1/4 cup of flour, season to taste and then griddle them up
Delicious!
Posted by Mike (Member # 55) on :
Red lentil curry
1 cup red lentils 2 cups water 1 tsp. turmeric 1/4 tsp. red hot pepper 1/2 tsp. salt (or to taste) 1/4 cup ghee (or canola) 1 large onion cut in half, cut thin in other direction 1 tsp. cumin seeds 1 tsp. coriander leaves (cilantro)
In heavy saucepan boil first 5 ingredients for about 30 minutes. While cooking, sautee onions and cumin in ghee. When lentils are done, add onions, garnish with cilantro.
Serve with rice, of course.
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Bob: my mom makes roasted vegetables in much the same way. Cut into a baking dish some quantity of: sweet potatoes, onions, bell peppers, asparagus, portabella mushrooms, zucchini, and/or whatever else you feel necessary. Cover liberally with olive oil and bake at 400, stirring every 10 minutes. It's usually done after about 30 minutes. Mmmmm.
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I enjoy my tuna plain and simple, with just a dollop of mayo. White albacore or tongol are the best. Of course, I'm probably just too lazy to bother with celery or relish. Maybe I'll try one of those recipes one day.
Suneun has a tasty spicy tuna recipe that she might want to share.
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I am best known for my hommus:
~4 cloves of garlic 30 oz can of chickpeas (I prefer Goya, or you can soak & boil dried chickpeas), and reserve some of the liquid 4 Tbsp olive oil 3 Tbsp tahini (sesame seed paste) juice of 1 lemon paprika for garnish
Chop the garlic finely in a food processor. Add the chickpeas, olive oil, and tahini. Add some of the lemon juice (carefully, as it is easy to overdo it). Blend until more or less homogenous, adding some of the chickpea liquid if necessary. Add more lemon juice, to taste, and blend some more. Garnish with olive oil and paprika.
Notes: if you boil the chickpeas from scratch, you will need to soak them overnight first. Do not boil with salt (it takes forever -- I learned this the hard way). Dissolve about a 1/2 Tbsp. salt (or to taste) in the chickpea liquid that you add to the hommus. If you prefer a roasted garlic flavor, lightly sautee some or all of the whole garlic cloves in the olive oil beforehand.
Good with toasted pita or carrost. Posted by Paul Goldner (Member # 1910) on :
Kayla- You can get thick cuts of cheap steak, too, and then you can london broil it Top Round for example makes a good london broil. And, of course, shoulder steak...
but honestly, the best london broil is a flank steak.
Posted by BebeChouette (Member # 4991) on :
Cut an apple into bite-sized pieces and place them in a bowl. Add frozen blueberries and other berries if they are available. Dump raw oatmeal on top and shake it so that it falls down into the fruit. Now dollop on some plain unsweetened yogurt and sprinkle with granola. Pour on the milk. The milk should freeze around the berries.
What you have in your bowl is the best combination of textures and tastes that I know of. It is light and interesting and every bite is slightly different from the last one. When I am in the mood I add nuts, oranges, or kiwis to the mix.
Posted by frenchwomanonline (Member # 5084) on :
FRENCHCOOKONLINE today.
First of all, I'd like to try the Neiman cookies recipe, but unfortunatly, I cannot understand quantities : what means exactly "oz" ? and what is the more exact weight for a cup ? moreover : what is "Hershey bar" ? and soda really means that you add soda to make cookies ?
Well now I share one of the most famous recipe in my family : very easy, not expensive. We call it simply "jambon à la bonne sauce" translation : "ham in a good sauce"
you will need for about 6 personnes : 12 slices of ham 4 shallots 1 cup of wine vinegar, Some tomato concentrate cream (a quite great quantity) And of course salt and pepper
1 you mince the shallots and pour it in a pan (quite large one), then you pour the vinegar, and let it boil, until the vinegar has reduced to about a quarter. Don't worry, if you cry with shallots and vinegar, it's normal, just open a window ! 2 You had about 3 large spoons of tomato concentrate, you mix all with a wood spoon, 3 you pour the cream, salt and pepper (a drop of worcestershire sauce is nice too) until you find the taste you like. 4 Serve it on the ham with some rice. I Assure that everybody is fond of this at home, from the yougest to the oldest !
Try and tell me. I've got plenty of other good recipes that I would be happy to share, but don't forget, if someone has a good one for cookies : I'm here !
Frencookonline
Posted by ludosti (Member # 1772) on :
An ounce (oz.) is a measurement of weight used in the US (16 oz = 1 lb, 2.2 lbs = 1 kilo). The 24 oz. of chocolate chips would be between half and 3/4 of a kilo. The soda referred to is baking soda (or sodium bicarbonate). A "Hershey" bar is a brand of chocolate bar common here in the US. Any brand of chocolate bar would work well (I'll bet European chocolate would be even better).
I think your recipe sounds delicious. I think I will have to try it!
[ June 03, 2003, 01:54 PM: Message edited by: ludosti ]
Posted by frenchwomanonline (Member # 5084) on :
THANKS for your help Ludosti !!
Posted by ludosti (Member # 1772) on :
Posted by ludosti (Member # 1772) on :
One of my favorite summer treats:
Cut (in slices or chunks), peel, and freeze (overnight or longer) several peaches. In a food processor, beat up the frozen peaches, a tablespoon or so of sugar, and a little bit of milk (so the frozen peaches become about the consistancy of soft-serve). If you want, you can also sprinkle in a little bit of nutmeg or ginger (or some chunks of crystallized ginger). It's really yummy! Posted by kwsni (Member # 1831) on :
THought i'd bump this since we've had a flood of food threads. Also, I'm starting a list of hatracker recipies, since I may well be living on my own next year, and i don't have a good cookbook(or one at all).
Ni!
Posted by sarcasticmuppet (Member # 5035) on :
Tortillini. You don't even need sauce with it. Just boil it and add some olive oil and freshly ground pepper. makes for a very good lunch.
Posted by imogen (Member # 5485) on :
The best roast potatoes...
Peel & halve potatoes (quarter if they're really big). Par boil till for 10 minutes or until they're almost cooked but not too soft (I tend to forget them and always cook them too soft: it doesn't really matter). Pre-heat oven to 220º C (really hot. don't know what it is in F). Drain potatoes and rinse in cold water then with a fork score all over: you should be left with potato pieces covered in little ridges. Put on baking tray with olive oil and sea salt: bake for about 1/2 an hour, until golden brown. You'll have to turn them at least once so they don't stick.
The end result: all crispy and crunchy on the outside and fluffy in the middle. yummmm.
(these are also called granny pat potatoes, 'cos they were my grandmother's speciality)
Posted by Sugar+Spice (Member # 5874) on :
Best summer desert ever.
Take one tub of strawberries, one carton of whipping cream and a pile of meringues. Put meringues in a bag and smash (but not too hard) til they're in quite big chunks. Whip cream. Chop strawberries in half. Mix it all together and eat.
[ November 10, 2003, 07:56 PM: Message edited by: Sugar+Spice ]
Posted by skillery (Member # 6209) on :
bump
Chicken and Rice Casserole
7 Cups cooked rice
1 4oz. can sliced pimentos (for color, but I like diced green chiles better)
3 Cups cooked chicken
1 Cup slivered almonds
1 Can Campbell's Golden Mushroom Soup
3½ Cups chicken broth
3 Tbsp. Flour
Make a paste of the flour and combine with the chicken broth in a 13x9x2 glass casserole dish. Stir in remaining ingredients.
Bake at 350º for 1 hour.
Serves 6 to 8.
[ April 06, 2004, 12:27 AM: Message edited by: skillery ]
Posted by blacwolve (Member # 2972) on :
I just made sweet potato fries tonight and they're incredibly easy and so good. All you do is slice a sweet potato really thin and fry it in a skillet with a lot of oil until they get all crispy and brown. It takes a really long time, wait until they are actually brown. Then salt really lightly and you have the most addicting snack food ever.
Posted by kinglear (Member # 6211) on :
I concur with your bump skillery, food is a wonderful thing:
Lemon grilled shrimp
you need: butter, lemon, salt, shell-on deveined shrimp
juice the lemon(s) melt enough butter to equal your lemon juice mix the lemon and butter Pour Salt (kosher if you can, table if you must) onto a plate.
take shrimp (I usually buy frozen, if you do too defrost them, make sure they have the shell-on though) and dip into the lemon/butter mix to coat. Take now wet shrimp and drag through salt, covering both sides of shell. After you have all your shrimp covered in salt/lemon/butter, pour any butter/lemon thats left over shrimp.
cook -- I like to do it on the grill with skewers or in a pan, either works well.
Easy Super Bowl Dip:
8oz bacon 8oz sour cream 8oz cream cheese 1 bell pepper 1 bundle green onions
dice bell pepper and green onions. Put cream cheese and sour cream into pot, put on ultra low heat (dont let it burn/bubble as you do everything else)
Cook bacon, chop up when its all cooked.
Put pepper, onions, bacon into cream cheese/sour cream pot. Add 1/4 to 1/2 of the bacon grease (make sure you scrape in some of the little black stuff on the bottom of the bacon pan to get more flavor)
bring the whole thing to heat.
Dip with tortilla chips/bread(sourdough is good)/or anything else.
Alternative: Serve in a bread bowl. Buy a round sourdough loaf. Cut out top and center and cut this into chunks. Put bowl in oven on low to crisp while you make the dip. When dip is ready, pour into bread bowl, then put in oven broiler to crisp the top of the dip.
Posted by LadyDove (Member # 3000) on :
quote:Slim Jims and coffee. Breakfast of champions.
Slim Jims and Coke
Lunch of champions.
Slim Jims and Budweiser
Dinner of champions!
dkw, you may want to do the cooking.
Posted by skillery (Member # 6209) on :
Pieburgers
Filling:
1 pound lean ground beef
1 pkg dry onion soup
½ tsp salt
1/3 cup pickle relish, or finely chopped pickle (I like dill, rather than sweet)
2-4 tbsp chili sauce
Brown ground beef lightly with salt and onion soup mix. Add relish and chili sauce and set mixture aside.
Pastry:
½ Cup evaporated milk or light cream
2 tsp vinegar
2 Cups flour
1 tsp salt
½ Cup sharp cheddar cheese
2/3 Cup Crisco
Combine vinegar and evaporated milk and set aside. Combine flour, salt, and cheese. Cut in Crisco until the particles are pea-sized.
Make a depression in the middle of the flour mixture, and add sour milk mixture all at once. Stir quickly with a fork to moisten thoroughly. Form into a ball. Divide ball in half.
Roll out half of dough at a time, to form a 12-inch square. Cut into four 6-inch squares.
Place about 1/4 cup ground beef filling in the center of each square. Moisten edges and fold over to form triangles. Press edges together with fork to seal. Prick 2 or 3 times for escape of steam. Place on ungreased baking sheet.
Bake at 425º for 10-15 minutes until light golden brown. Serve hot with chili sauce. Also works well when frozen and microwaved.
[ April 07, 2004, 01:47 AM: Message edited by: skillery ]
Posted by imogen (Member # 5485) on :
This thread always makes me hungry.
My favourite simple chicken recipe:
Chicken breasts Asparagus Proscuitto Cherry Tomatoes Olives White wine (or water if you prefer)
Take the chicken breasts. Cut two slices in them so they look like three fingers joined at one end (this allows them to cook faster). Place chicken breasts in pan. Cover each breast with a slice of proscuitto. Place asparagus in pan around chicken.
Cook. After abuot 5-10 minutes, take the proscuitto off the chicken and fry it in the pan, allowing it to crisp up. The reason it started off on the chicken was to let the chicken steam slightly under the proscuitto.
Turn the breasts once. When they are about done, add cherry tomatoes to the pan and mush them up a bit. Then add a splash of white wine / water and stir - it should all bubble and make a sauce with the tomato and chicken juices.
Finally throw in a few olives. Then tip out of the pan - Chicken, Asparagus and a yummmy sauce in 20 minutes max, only dirtying one pan.
Mmm mmm.
Posted by Stan the man (Member # 6249) on :
Boneless chicken (this is not truly a recipe)
Preheat oven to (I like 350) Lightly oil pan Get whatever spices you think would work well -> I prefer spices like Parsley, Rosemary, Oregano, Lemon Pepper etc Place chicken in pan and then in oven Sometime later turn them over. Sometime later eat
My youngest sister when I babysat her would never ever eat seconds of our mom's cooking. For some reason she would always eat seconds of the chicken I cooked. My mom was peeved.
Recipes are for people who have no love to cook or just don't know how. Cook from the heart, the food will always taste better
Posted by skillery (Member # 6209) on :
GYOZA (Japanese-style pot stickers):
64 gyoza skins
½ head cabbage
2 carrots, chopped
2 T Soy sauce
1 lb. ground pork
8 mushrooms, chopped
1 tsp. ginger juice
1 T sesame oil
garlic
Sauce: Mustard, vinegar and soy sauce
Add cabbage to boiling water for 2 or 3 minutes. Take out the cabbage and drain off most of the water. Mix together cabbage, mushroom, carrot, ginger juice, soy sauce, sesame oil, garlic and pork. Wrap filling in the gyoza skins. Wet a finger and run it around the edge of the gyoza skin, and then pinch it closed. Pan-fry until golden brown. Add 1/2 to 1 cup boiling water. Cook until the water all boils away. (When adding boiling water do not pour over the gyoza but rather from the sides.)
Serve with the sauce made of mustard, vinegar and soy sauce.
Notes:
Gyoza skins (wonton skins work too) can be found at either an Asian market, or sometimes next to the tofu in the specialty section of the produce area in a regular supermarket.
I usually add lots of garlic...almost a whole clove.
I get ginger juice the hard way by grating ginger root into a bowl and then squeezing the juice out.
Deep-frying is faster, and baking is healthier.
If you are going to make gyoza as a main course, plan on about 20 per person. Serve with steamed rice. Try a variety of dipping sauces.
[ April 07, 2004, 07:51 PM: Message edited by: skillery ]
Posted by Dagonee (Member # 5818) on :
Heat oil over high/medium heat in a pan.
When it's liquidy but not yet smoking, throw in some minced garlic. Immediately add whole mushrooms.
Stir constantly, letting the mushrooms carmelize on all sides. The pan should be just this side of smoking.
When the mushrooms are tender enough to easily push a fork through them, lower the heat and add 1/4 cup good red wine (Shiraz is good).
Simmer until the liquid is reduced.
Serve immediately. Keep lots of napkins on hand to catch the drool.
Dagonee
Posted by Coccinelle (Member # 5832) on :
Dagonee- I love cooking mushrooms that way, but instead of garlic, I use ginger. mmmm
My favorite quick meal- Corn Salad- 1 can corn (fresh cut brand is good) 1/2 cucumber, chopped 1 small tomato, chopped (or use grape tomatoes) fresh herbs- I've used chives, rosemary, oregano, basil (not all at the same time)
Mix toegether with balsamic vinegar. Add salt, if needed.
You can add any fresh vegetable on hand- I've also used green onions and bell peppers. I've also added cottage cheese to the salad to give it a different flavor/texture.
Posted by skillery (Member # 6209) on :
Red Potato Salad
Boiled red potatoes, diced
Purple onion, diced
Cooked bacon, crumbled
Sour cream
Mayonnaise
Dill
Salt to taste
Posted by romanylass (Member # 6306) on :
My favorite simple fare is bean burritos, I make a big batch of refritos and Spanish Rice every Monday for supper, and throw the leftovers first into the micro then into an Ezekiel tortilla or two for lunch every day.
My kids fave simple fare is mac and real cheese. I throw some shaped pasta (Trader Joe's organic whole wheat rotelle or penne) into a pot of boiling water. While water boils, I grate or order a child to grate about two cups assorted cheeses. I like a combo of cheddar and mozz. Drain pasta when done, add cheese and dollop of unsalted butter to hot pasta. Stir with a wooden spoon til cheese is melted and well combined.
[ April 08, 2004, 03:01 PM: Message edited by: romanylass ]
Posted by Scott R (Member # 567) on :
Charcoal is better than gas.
IS BETTER, being defined as, 'causes food to taste better.'
I've come around to like my George Foreman Grill. Take the bean burritos above, fold 'em up tight, pop 'em on the GFG-- and you've got chalupas, or whatever Taco Bell calls those things, in no time. Add some leftover steak, some peppers, onions-- hey, it's a Grilled Stufft Burrito!
And quesadillas are a cinch with the GFG. So are grilled cheese sandwiches.
French toast, however, does not work on the GFG. Too bad.
[ April 20, 2004, 09:48 AM: Message edited by: Scott R ]
Posted by ludosti (Member # 1772) on :
Pad Thai (as taught to me by my brother)
In a hot, oiled wok quickly cook some chopped green onions (I usually do 2 of those little bunches - including most of the green parts, not just the bottom white part). Add minced garlic (I like a lot of garlic, so I do about 4-6 cloves) and cook for about a minute (you don't want the garlic to burn) before adding a couple tablespoons each of hoisin sauce, oyster sauce, and catsup, and about a tablespoon each of fish sauce (or soy sauce) and creamy peanut butter (the secret ingredient). Stir everything together really well. Add some (I use about 1/2 a pound for 2-3 people) med-large cooked, peeled, deveined shrimp and some bean sprouts and cook until the shrimp is hot. Stir in some (I use about half a package for 2-3 people) cooked wide rice noodles (they look kind of like linguine but cook much faster - only a couple minutes in boiling water). You can, at this stage, turn off the heat and very quickly stir in one beaten egg (you don't want it to scramble, but thicken the sauce), but usually I forget to do this. Top with some chopped peanuts and serve with lime wedges (the lime juice makes it really good). You can customize this by using chicken breast or adding frozen mixed vegetables or whatever else you think would make it taste better.
[ April 20, 2004, 10:56 AM: Message edited by: ludosti ]
Posted by kinglear (Member # 6211) on :
Hear Ye, hear ye! I call upon the power of the Almighty BUMP! Let this thread be resureected by the power of French Onion Soup!!!
French Onion Soup:
Needed:
Onions 4 red and 2 yellow beef broth 2 cans uncondensed chicken broth 1 can uncondensed thyme salt pepper red wine or cooking sherry 1 tsp poultry seasoning 1 bay leaf 2 tsp butter splash Ex. Vir. Olive Oil bread cheese (swiss usually)
Slice onions (I like to make some really thin and some medium thick.
Put tall stock pot over low heat. Add butter and olive oil. Allow to spread over bottom of pot. Let heat until butter starts to get 'frothy'
Put onions in bottom of tall stock pot. Sprinkle with salt and pepper. Add Thyme, chopped up.
Let cook until onions have sweated down to perhaps 1/4 to 1/3 of original size (maybe 45 minutes) If you want to go faster, turn up the heat to medium. If you turn up the heat, you need to start stirring the onions so they dont turn black.
Onions should now be a brown color. Add enough red Wine/Sherry to cover the onions, add poultry seasoning. Turn up heat to medium. Reduce the liquid until you have a thicker solution (maybe 10 minutes at most) You can also add some brandy or cognad to it if you want (Remember: 1 splash for the soup, 2 swigs for the cook)
Add Broth and Bay leaf. Let soup simmer while you prepeare bread.
Toast the bread. It should be fairly dry but not burnt when you are done (low heat in the toaster for 5 - 10 minutes works)
Grate the cheese fine.
Get out several oven safe bowls.
Turn on broiler in over, (or preheat a toatser oven)
Remove bay leaf from pot. Spoon onions into oven safe bowls, then top off with the broth. Place a slice of the dry bread on the soup in the bowla nd cover with grated cheese. Place bowl in oven under broiler until cheese is melty and turnedin brown.
Eat.
Posted by Stan the man (Member # 6249) on :
Breakfast:
1 bowl 2 or 3 slices of bread sugar milk
put a slice of bread into the bowl and put desired amount sugar on it. Do the same with the other slice(s). pour milk on top.
Lunch:
Ramen noodles
Lunch on the go:
Ramen noodles not cooked but crumbled.
Dinner:
Guinness mixed with hard apple cider (1/2 and 1/2 ratio). Anything with Guinness in it is a meal.
Posted by Shigosei (Member # 3831) on :
Some tortilla salad thingy I made up while scrounging my dorm room for things to eat:
Take a tortilla. Put some lettuce in it. I use romaine. Add some raisins. Pour on some olive oil or balsamic vinaigrette. Maybe sprinkle on grated cheese if you want. Fold it up like a burrito and eat.
I made this last week and it took me all of 20 minutes. So simple, yet so good.
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