So I've managed to end up with two Costco-sized containers of Kraft grated parmesan. I'll reach for real parmesan 95% of the time, with Kraft being an occasional nostalgia pick, but these will go bad long before I can get through them at my normal consumption. The containers are both opened, so can't donate and I'm loathe to waste food, so been trying to think of ways to use it all up.
These sad, dense, salt pucks (with a sprinkle of everything bagel seasoning) were an attempt to make parmesan crisps. Thinking of trying again with smaller spoonfuls spread thinner, but don't know if the cellulose additive makes the endeavor hopeless.
This easy recipe to do, comes from the Food Network Italia. A very beautiful channel, way, way different and better from the USA, with tons of recipes and cooking shows to watch. I do love it and watch it 2–3 times per week when possible.
Now on the recipe:
A pack of past
4 tomatoes
2-3 garlic's
Lots of olive oil
Pepper
Salt
Sugar
And fresh basil leafs
How it's done:
First, you chop the garlic and tomatoes into big slices. Then you put lots of olive oil in a pan at high heat. Once the olive oil starts burning, add the garlic and 3 minutes after the tomatoes. Put the lid on and set the fire at medium.
For the pasta, it is good to have water already boiling if possible, and once it's boiling, put the pasta in and half cook them. For example, if the package says 11 minutes, do 5 or 6 minutes.
As the pasta is cooking, take a little bit of water in a mug, and add it to the tomato sauce along with salt, pepper and sugar. Mix them well and put the lid on.
Once the pasta is ready, put it in the sauce with a tong and mix it well. Then put on the lid and leave it for a couple more minutes.
Take some fresh basil leaves and add them in.
Enjoy.
Okras are like green been, they to be cleaned with water and chop off their head, let it a bit in water with vinegar and cook them in the pot with all the ingredients mentioned above + olive oil, pepper and salt.
Okras can be cooked with meat as well, starting always with the meat, and then adding the okras.
Lovely food that makes me escape out of the ordinary every day food.
Zucchini Slice is an Australian baked egg-and-whatever-else-ya-got meal. Basically a quiche. Always wanted to make one but I don't buy eggs but once a year. Well, I had some left over and decided to give it a try, which took almost no effort at all.
I freeballed it pretty uncharacteristically with the recipe, but after reading some online, the one that I made was:
Combine:
1x grated and squeeze-dried large Zucchini,
a handful of carrots,
Half a large onion,
1x red bell pepper,
some pre-cooked bacon
And a small block of good quality cheddar cheese
(Except for the zucchini, I jist threw all the veggies in my food processor and ran them until they were coarse.)
1/3c of milk (I used almond milk because it's all I had)
6 large eggs
And 120g of all purpose flour with 1.5tsp of baking powder for fluffiness.
Baked for 50min at 350°F in a 8x13 pan on the middle rack.
It's a crisp 83°f (28.3c) in the house. I decided I was definitely not turning on any heat source for dinner. Which isn't cheap.
Cost per person: $6.41
I seldom ever go to thrift stores anymore because they now charge $5 for a used T-shirt.
But I needed knives that I could destroy so I could make a knife sharpening jig. Before finding any knives I found this for a dollar less than a T-shirt. I make pizza every week. This is going to make that 7% easier. Hopefully another project will go according to plan and this will make it 90% easier.
Anyway, I needed this. I was thinking I was going to have to make one but now I get to skip that.
