RoobiFood

So it was breakfast time, and I was in one of those moods. I was looking for the delicious egg and vegetable combo of an omelet and yet I really wanted the comfort of a nice “dipping-style” (also known as sunny-side-up or over-easy) egg. What to do, I wasn’t hungry enough for both and that is when it hit me. Why not combine the two into one morning treat. Here’s how to make a dipping-yolk omelet, omelet aficionados will probably cry afoul but the end result is still scrumptious.

So here’s the mix. You’ll need 2 eggs, I prefer using eggs from Ameraucanas, but Rhode Island Reds produce a good yolk flavor as well. Some finely chopped vegetables/grated cheese(fine grate), roughly 3 Tbsp. And a Tbsp. Of butter, and of course Toast for dipping. I’m a fan of cheese and onion, but other mix-ins will do.

Here’s the process, separate out yolks from whites, being careful to reserve yolks intact. Place whites into a bowl, and add chopped mix-ins. Stir together (do not beat).

In a skillet melt butter over medium-low heat until it froths lightly. Add egg whites with vegetables and cheese. Then replace yolks in the center. Cook either sunny-side-up or over-easy and enjoy a great twist on two breakfast classics.

It’s such a shame that the economy has yet to get off the government life support and back into a real playing field, and now more than ever people are tightening to purse strings and cutting off all oxygen to the fun and diversions parts of their lives. So you’ve been buying in bulk and serving lots of inexpensive foods like spaghetti, and then leftovers. You open the fridge and wonder staring at those noodles (of course there is no sauce left) and some random meat, was it pork roast, chicken drumsticks, or something else? And of course you think tetrazzini or casserole. Why not try stir-fry. Here’s a great recipe and you don’t need to dig out that wok you got on your wedding day that’s sat in the attic ever since to make it.

Here’s what you need:
2 Tbsp. Canola Oil
1 Medium Sweet Onion Chopped
5 Cloves of Garlic, minced
1 Green Bell Pepper cut into thin strips
Large Bowl of cooked pasta (preferable a long noodle, like spaghetti)
Cut-up Cooked Meat (pork and chicken work well)
1 tsp. Crushed Red Pepper Flakes
2-3 Tbsp Butter
3 Tbsp Good Soy Sauce (I use Kimlan Brand)
Small Handful of Thai Basil
1 Egg

Looking at the recipe list most things are found in the typical American kitchen, with the exception maybe of the Thai Basil. It is unacceptable to prepare this recipe with regular basil, if you cannot find Thai Basil, usually available from Asian or World Markets, omit the Thai Basil. Also if using a very salty soy sauce, cut back to 2 Tbsp.

Ok, here is how to make Sly Thai Stir-Fry. First be sure to have all ingredients chopped and ready near the stove. The preparation is crucial to avoid burning of ingredients.

In a large frying pan over medium heat add canola oil, onion, and bell peppers and cook until onions are softened. Then add the garlic, cook just a moment and add in the noodles, meat, and the crushed red pepper flakes. Shake pan and add butter. Keep moving ingredients so they do not stick to pan and let butter coat. Add the soy sauce over dish and stir. Next crack an egg into pan and scramble into the noodles. Keep tossing ingredients. Once egg is cooked add Thai Basil, once the basil wilts remove the pan from the heat and plate to serve.

Some people find tomatoes a good addition to this dish. If you feel this way, please feel free to add fresh chunked (de-seeded) tomatoes along with the noodles and meat.

Your family will think it’s take-out and they’ll definitely begin looking forward to leftover night.

Enjoy.

The hamburger, it’s an all American staple from road trip stops for fast food to the backyard barbeque, Americans cannot get enough burgers.

Well with beef prices soaring that once cheap ground chuck just doesn’t go as far as it used to. No fear, I have a plan to make that meat stretch.

Tip: buy bulk meat, 2 lbs or more, often these “family size” packages are cheaper per pound. When you get home divide meat into ½ lb portions, wrap in freezer paper and freeze. Thaw when ready to use.

Now this is how I make enough burgers for four people using ½ a pound of ground beef.

Chop a medium sweet onion, throw in a bowl with ground beef, add salt black pepper, Italian seasoning, Parmesan/Romano cheese (small handful), 1-2 eggs for moisture and binding, Worcestershire sauce, a dollop of sour cream and some crushed garlic and half a chopped bell pepper, also throw in a large handful of bread crumbs. Mix together with hands and form into patties. Cook.

Presto. ½ a pound of beef feeding four people each a juicy burger. Serve with buns and your favorite toppings.

Enjoy!

I don’t know how the rest of the country is doing, but here in Massachusetts the temperatures have been soaring for days, and with the price of food on the rise eating-out has become a less than economical option for days on end.
Cooking at home sends the temperature into levels beyond tolerance and the kitchen seems like the inside of an autoclave.
To combat these issues I’ve put together a few no cook recipes to help beat the heat.

On a Side Note: Be sure to check the status and origin of tomatoes in cooking to reduce the risk of salmonella in raw tomato dishes.

Fruits- This is a great time to eat fruits as a side dish or as the main course. Often overlooked fruiuts make an excellent tasting addition to many meals, and not just as dessert.

Puerto Rican Watermelon- Chop watermelon into bite-sized squares sprinkle with a little sugar and liberally sprinkle with a good quality Vodka. Toss then serve.

Apple Salad- Chop apples into small cubes or small slices. Toss with chopped smoked cheese, or a blue cheese could work too. Add chopped baby spinach and your favorite nut. Sprinkle with a little lemon juice. Toss and serve.

Fruit Salad- Chop and mix your favorite fruits for a delicious salad. Also try adding chopped nuts or fresh mint.

Appetizer Style- Tapas or appetizer style meals are great in this weather, especially since appetites are usually subdued by the extreme heat.

Meat and Cheese Trays- Slice up some assorted trail bologna, kielbasa (often sold precooked), or deli meat and serve with your favorite cheeses. Also having some pieces of bread, crackers, or sliced cucumbers to stack your snack with are great ways to make it more filling.

Pinwheels- These are great snacks in any weather especially for kids. Take sliced Salami or Bologna and spread one side of each slice with cream cheese. Then sprinkle with dill or chives (if you like capers could be used instead of dill). Roll and then slice. These give a nice presentation and are delicious.

Tuna Salad- Tuna salad can be used to make sandwiches, top a lettuce salad, or eat with vegetables and crackers. Drain a can of tuna fish put in a mixing bowl, add chopped onion, tomatoes, parsley, and chives (if you like add chopped olives too). Add a Tbsp of relish and several Tbsp of Mayonnaise and mix. Serve cold.

Other Options- When all else fails try any of these other pleasers.

Bean Salad- Using canned beans (already cooked) drain and rinse. Toss beans with chopped red pepper, onions, some salt and pepper and chopped fresh parsley. This is a great salad and gives a good dose of protein. Any bean will do, I prefer a good white bean.

Couscous- Secret Secrets are no fun… Well here’s one for you. I rarely boil water when making couscous, generally tap water turned to its hottest setting is sufficient to prepare couscous. Just let sit until water is absorbed (If adding dried herbs and spices throw them in with the dry couscous), just as though you were making it stove-top. Chop any fresh vegetables and enjoy. My favorite combo is Italian Seasoning and diced tomatoes. It’s a nice substitute for spaghetti.

I hope some of these no-cook recipes can help you survive both the heat and the budget crunch this summer.

Spring is moving into Summer and people are beginning to wear shorts and buy ice cream again. What does this mean to you. Well with the economy in a downward spiral rivaling that of Lohan and Spears it’s no wonder people are taking smaller vacation closer to home.

Well here’s an idea to help keep costs down and fun high. A backyard trip to the Cape, yup a good ol’ clam bake.

First – invite people over. Second – break out the games, set-up a horseshoe pit, some chess boards, playing cards, bocci, or croquet, even badminton (whatever you have in the closet, attic, or barn).

Then make some clam bake.

Clean clams. Using a wire brush or good scouring pad (not SOS-it has soap on it ewww) clean outside of clams. Be sure clams are alive. If open, tap clam, it should close tightly, if it doesn’t toss it out. This should be done upon purchase (don’t buy dead clams) and before adding to the pot. After cleaning place in bottom of pot put in pieces of chicken (breasts, thighs, legs and wings). Add water until it touches the bottom of the chicken. Sprinkle with salt and pepper. On top of chicken add quartered onions and potatoes (sweet potatoes are great here). Also add carrots and celery. Sprinkle with salt and pepper again. Now add shucked corn cobs on the very top. I add two or three bay leaves on top, but this is optional. Place a lid on pan and simmer until everything is tender.

Now, you are ready to serve. Place food on separate platters for serving. Corn, vegetable (discard celery, unless you like it or took the stringy parts out before cooking), chicken, and clams. Do not discard clam broth. Let this sit a minute and skim off chicken fat. Serve clam broth hot in a pitcher along side the meal. Enjoy.

Great with homemade lemonade and sweet potato pie!

Enjoy a trip to the cape with friends and family in your own backyard.