grilled cheese heaven

Last night my husband and I created Heaven... In a sandwich.  Every so often everyone has a meal that is simply divine, a meal that causes the person consuming it to have a sudden loss of descriptive words to convey the enjoyment of the experience of eating it.  A meal that more than satisfies your hunger, it satisfies a little piece of your soul.  This will not be an experience gained from eating Big Macs, it will be a meal in which you want to indulge your time:  Slow down.  Chew. Swallow. Savor. Repeat.  It will not always come from a gourmet restaurant or a complex recipe either, sometimes it will come from a deceptively simple package.

Last night we found this meal in the shape of a grilled cheese sandwich.  A grilled cheese sandwich?  You might ask.  Yes indeed!  What could be better than crisp buttery bread, grilled to perfection surrounding gooey savory cheese?  The little secret to our sandwiches last night, however was the addition of freshly cooked beets and sauteed onions.   Oh what a mouthful of heaven it was!  Try it and I promise you won't be disappointed.

Grilled cheese with beets and onions
(serves 2)

3 fresh beets, cut the stems off

1 vidalia, or sweet onion

4-slices of bread, I used Portuguese white bread

Jack cheese (I used lactose-free Cabot Creamery Jack)

Earth Balance spread, or butter

Start by preparing the beets:  Slice off the stems and the tap root off the bottom.  Rinse the beets.  Place the beets in a pot and cover with water and sprinkle with salt, cover and allow to boil.  Reduce heat to medium and allow beets to cook for 45 minutes, or until the beets are easily pierced through with a knife.  

When the beets are cooked, remove them from the hot water and immediately put into cold water.  You will be able to easily peel the skins from the beets at this point. Take one of the beets and slice into thin slices. Set aside the other two beets.  

Slice the onion into slivers and sautee in olive oil or butter until they soft. 

Start heating your pan for the grilled cheese (medium-low heat).  Prep your bread and cheese.

Layer the onions directly on top of the cheese.  Then lay the beet slices evenly on each sandwich.  Close up the sandwich, butter the top side of the sandwich bread and start grilling.

Butter the opposite side before flipping the sandwich.  

The bread should be golden brown and crispy from the butter. Yum.

When your sandwiches are off the griddle, slice them in half quickly and plate.  Take the remaining two beets and chop up as a side dish.  Toss any remaining sauteed onions on top of the beets.  I would recommend sprinkling the beets and onions with a touch of salt and some balsamic vinegar.  Enjoy the beauty of your plates, sit and enjoy!  

- Night Owl Gal

Split pea soup

It must have been the trip home... I heard all of the coughing, the wheezing, the blowing of noses from my fellow passengers during the plane trips, but I felt indestructible after 5 days in that sunny Florida weather. In any case, about a day after getting back from Florida I came down with a cold.  I was feeling chilled, tired and stuffed up.  The best remedy for this?  How about a bowl of hot, thick and nutritious split pea soup?  Alongside tons and tons of sleep!

My soup was very simple; simple and delicious.  Dried split peas, fresh carrots and onions, olive oil and water.  What could be easier?  Since I was not feeling well I wanted to make something nutritious to feed my body and help defend against this cold, I also wanted something that did not require a great deal of fuss so that I could rest while it cooked.

Split peas are a member of the legume family.  They come from fully matured fresh peas which have been dried and naturally split in two halves.  Split peas are high in many nutrients including protein, b-vitamins, fiber and folate.  Split peas, along with many legumes, are a great "heart-healthy" food source.  They help manage cholesterol so that it stays in healthier levels.  Split peas are also beneficial for keeping blood sugar in check, the fiber in them prevents the body from having a spike in blood sugar levels after consuming them. 

*Dried peas have been consumed by humans for thousands of years.  Thought to have originated in Asia and Europe.  The Romans, Greeks, and Ancient Egyptians all prized the wee legumes.  Until the 16th century it was eaten in its dried form, however during the 16th century new cultivation techniques allowed for the growth of more tender fresh varieties in which many people found appetizing.  Peas have spread across the globe and are a great source of protein for many people.

Split pea soup

(serves 8-10, or 2 for several days!)

2 cups dried split peas

6-7 carrots,chopped

1 large onion, chopped

3-4 Tbsp. olive oil

salt, pepper, chili powder to taste

7-8 cups of water

In a medium soup pot heat the olive oil on medium-low heat.  

  

Dice your carrots and onions. Then toss in your carrots and onions and let them cook until tender.

When the carrots and onions have reached a tender state, toss in your cleaned split peas.

Add your water.  If you prefer a thicker soup then only go with 7 cups, even go to 6 cups if you really like it thick!  A thinner soup will need about 8 cups.  In any case, add the water and cover the pot with the lid.  Allow to simmer on low for 2-3 hours.  Check on it and stir it every 1/2 hour.  The peas will begin to disintegrate and will become a delicious mush of goodness! Add the salt, pepper and chili powder to taste at this point.  This soup is perfect for eating by itself or over pasta or rice.  We ate ours over steaming rice and it was delicious.  I even tried putting a drizzle of balsamic vinegar on mine and boy it was good!  I will definitely experiment with more flavors and toppings for this recipe.

I hope you enjoy!  Now I am off to get a cup of tea and clear up what's left of this stubborn cold!

-Night Owl Gal


*http://www.whfoods.com/genpage.php?tname=foodspice&dbid=56

Back from vacation

My husband and I just got back from sunny Florida.  We went to stay with my husband's father and step-mother in their condo, which we did for the first two days, however we were also greatly surprised and excited to learn that they had gotten us a room at nearby Lido Key Resort for the remainder of our stay!  My husband and I have not had a vacation in three years and I have to say that this was just an amazing time!   Palm trees, warm temperatures, flip flops and tank tops, and of course white sand beaches... Who could ask for more? 

As you can probably imagine we had an amazing trip filled with sunny days, wonderful company and great food!  There were definitely some highlights to the food on our trip as well:  We ate at a couple different restaurants where we sampled delicious and fresh delights.   Tuna tataki, miso soup, maki rolls and vegetable tempura from the Tokyo Japanese Steak House and Sushi Bar restaurant.  We enjoyed delicious breakfasts of local eggs, hand-cut home fries and banana pancakes from the Blue Dolphin Cafe.  Lunch with my husband's father and wife was at the Crab and Fin Seafood restaurant with live piano music and outdoor dining, I had another tuna tataki and a fresh Caesar salad which was absolutely delicious! 

If we could have stayed for another three months, until the temperatures here at home reached hospitable levels, we would have!  It was really an amazing experience and I do hope we go back next year!   Until then I took a few pictures of the gorgeous scenery that we enjoyed to remember how beautiful it was and what an amazing time we had!

Beach view, Lido Key

Statues at St. Armand's Circle, FL

Palms

Palm Trees!

Seashells on Lido Key beach, FL

Sunset on Lido Key beach, FL

- Night Owl Gal

lentils!

Next week my husband and I will be going on vacation! It will be our first vacation since our honeymoon over three years ago.  As you might imagine, we are extremely excited to trade in this wintery weather for sunny beaches and palm trees! This weeks blog focuses on saving money through our food choices so that we might have the extra cash to really enjoy ourselves while on vacation. We have been working hard the past few weeks to really tighten our belts and save money wherever possible, one area that we really saw improvement in was our food choices. By buying bulk dried goods from the super market/whole foods mart we are able to save a bundle while also making delicious and wholesome foods!

This week I made a huge batch of lentils! Cheap, nutritious, and delicious. Lentils are a legume; high in fiber, iron, protein, B1, folate and molybdenum. The latter, molybdenum is something I had never heard of until I did research into lentils.  It is a nutritional element that is necessary for the body to function properly, funny I had never heard of this before!   This element helps transport iron from the liver, enhance tooth enamel, metabolize fats and may even have anti-free radical properties... What an amazing element this is and it is found in great numbers in lentils! 

Lentils are thought to be one of the first cultivated crops in human history. Lentils were eaten by early humans since prehistoric times. They migrated from Asia to Africa, Europe and India with the early human trade routes that popped up across the lands. India uses lentils heavily in their cuisine, since a majority of Indians are vegetarian lentils make for a great protein option. 

I made a simple lentil meal this week, it is amazing how delicious lentils are with little to no spice or flavor enhancements. Here is how I prepared mine, but do try experimenting with lentils, it will be worth it!

Lentils and rice

5 carrots, chopped roughly

1 head of garlic, chopped roughly

1 medium onion, chopped roughly

salt

pepper

chili powder

2 cups of cleaned, dried lentils (I used green)

6 cups of water

Saute the onions, garlic and carrots in olive oil, on medium heat, until they begin to get tender.   Then toss in the cleaned lentils and let them cook for about a minute with the vegetables. Add the water and stir.  Cover the mixture and reduce the heat to low, you want the liquid to be simmering, not boiling.   Let it simmer, covered for about 1 hour. You want the lentils to fall apart in your fingers, if they are not soft, cook them for another 20 minutes and check again. Add salt to taste along with pepper and a dash of chili pepper powder. Serve this over prepared rice or noodles and enjoy!  

We ate this for 5 days in a row, first few nights we served the lentils over rice, then we bought a box of pasta shells and had the lentils over them, how delicious it was!   

- Night Owl Gal

vegan chocolate cupcakes! (Happy February!)

 
I have been craving chocolate like crazy this week!   Chocolate cravings are rare for me, I tend to be the person who craves salty and savory foods when a craving hits, however this week nothing really beat the sound of a fluffy, chocolatey cupcake!  yummy! 

I decided to make a vegan recipe that I have had for a while.  Now don't be fooled by the label "vegan," just because eggs and dairy are missing from this recipe, does not mean it is any less scrumptious.  In fact, they are easier to make if you forgot to buy eggs or even butter...I have made these cupcakes in the past using olive oil as the primary fat, because I was out of earth balance spread, and man they still tasted delicious!  I hope you give this recipe a try it really is easy and satisfying to all your chocolate cravings.
                                                                                                                                                           

 

 Vegan Chocolate Cupcakes

(dry ingredients)

1 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/3 c. plus 2 tbsp. baking cocoa

3/4 c. raw sugar (or any sugar you have)

(wet ingredients)

1 cup soymilk

1 tsp. vanilla extract

1 tsp. apple cider vinegar

1/3 cup melted earth balance spread (or Olive Oil, butter, etc)

Set the oven for 350F.  In your dry ingredients bowl mix together the flour, cocoa, salt, baking soda, and baking powder.  Set the dry ingredients bowl aside. 

In the second bowl combine the soy milk, vanilla, apple cider vinegar, sugar, and melted earth balance.  Stir this mixture a bit until the sugar begins to dissolve.  Then combine the liquid ingredients into the dry one.  Mix well, until all the lumps have gone and the mixture looks shiny.  

Pour your ingredients into prepared cupcake tins.  I managed to make a dozen good sized cupcakes, if you want more than that I suggest doubling the recipe.   

Bake the cupcakes for about 20 minutes.  Check on them a few minutes before that, you want to be able to stick a toothpick into their centers and have it come out clean. 

I used this delightfully simple icing recipe for the frosting:

Frosting

1/2 c. earth balance

4 tbsp. cocoa

5 tbsp. soy milk

1 tsp. vanillla

4 c. powdered sugar

Melt butter in saucepan over heat, when it is melted incorporate the cocoa, vanilla, and powdered sugar...Adding milk as needed until it is the consistency you want.   

 

- Night Owl Gal