Grilled Cheese Sandwich by Annalee Garrity ’11
“My favorite grilled cheese sandwich: wheat bread, 4 slices of American cheese, tomatoes, and onions. Just leave on the grill until it is drippy, but try not to get cheese stains on the grill. Messy but delicious.”
Pasta with Zesty Marinara Sauce by Meheret Shumet ’13
Ingredients
- 1 bowl of spinach
- 1/2 bowl of pasta sauce (with or without meat, but I find the sauce with no meat tastes better with this recipe)
- 1 bowl of pasta
- Garlic powder
- Pepper
- 1 pat of butter
- Olive oil
- Hot sauce
- 1 lemon
Directions
1. Heat pan to 360 and add butter and 2 spoons of olive oil
2. Pasta sauce and put a light coating of garlic powder over it. Stir together and let simmer for 30 seconds.
3. Squeeze the lemon, add hot sauce, and a dash of pepper and stir together.
4. Add spinach and stir together.
5. When spinach begins to appear cooked (after 30 seconds or so), add the cooked pasta. Mix well and plate the creation.
Deviled Eggs by Renee Byer ’12
Chef’s comments: “A little involved, but tasty and fun if you have the time.”
Ingredients:
- Hard boiled eggs
- Mayonnaise
- Yellow mustard
- Red wine vinegar
- Salt
- Paprika
- Dill
- Cayenne or tabasco (optional)
- Sliced green olives with pimentos (optional)
Directions:
1. Seel eggs and slice in half lengthwise. Remove yolks and place in bowl or plate, reserving whites. Smash yolk with fork until crumbled.
2. Add a dollop of mayo, a smaller dollop of mustard, a few shakes of vinegar, salt, a little paprika and dill, and a tiny bit of cayenne or tabasco if using. Combine with fork until smooth. Taste and adjust seasoning.
3. Spoon yolk mixture back into whites. Sprinkle eggs with more paprika and dill, and add an olive/pimento slice to each if using.
Seasoned Edamame by Renee Byer ’12 (either dining hall, but better with chile flakes at haff)
Chef’s comments: “Lemon, garlic, butter, and chile flakes make this recipe more exciting than average fare. A healthy and delicious recipe.”
Ingredients:
- Edamame
- Olive oil or butter
- Salt and pepper
- Chile flakes (if at haffner)
- Garlic powder
- Lemon juice from about 3 lemon slices (in milk fridge)
Directions:
Combine all ingredients in a bowl, microwave 30 seconds to 1 minute. Stir, taste, adjust seasoning if necessary. Eat with a spoon and/or on good white bread: baguette, toasted english muffin, pita, etc. Also can substitute broccoli for edamame–for broccoli cover with another bowl or small plate, and you may want to add a tiny bit of water to help it steam–but not much, because the lemon juice and oil also serve this purpose.
Sunday Brunch Omelet by Renee Byer ’12
Chef’s comments: “Best omelet you’ve ever had. Promise.”
Ingredients:
- 2 fresh eggs
- Splash of whole milk
- Salt and pepper
- 3 pats butter
- Chopped broccoli
- Chopped onion
- Chopped bell pepper
- Chopped mushrooms
- Add other vegetables to your tast
- Shredded mozzarella
(The above ingredients should fill a plate.)
Directions:
1. Use a fork to beat eggs with milk in a bowl or cup. Season with salt and pepper.
2. Fire up omelet pan medium to medium-high, then add a pat and a half of butter–it should melt, bubble and sizzle.
3. Add vegetables, season with salt and pepper, and saute until cooked and slightly browned.
4. Transfer vegetables back onto plate, add the rest of the butter to the pan.
5. Pour in egg mixture. Shake pan vigorously and move eggs with spatula to avoid over-cooking. Remove from heat occasionally if necessary.
6. When eggs are mostly set, add cheese and cooked vegetables to one half of omelet. Fold over other half (or slide/flip onto plate so it is folded in half in the process.)
7. Shake on hot sauce if desired, and serve with toast and Earl Grey tea (with 6 packets of sugar and lots of cream!)
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