Cheap and easy meals that everyone can make, with minimal equipment... it's good energy.
1 tall burger bun
2 slices mortadella, sliced ¼ inch thick
1 slice american cheese *note you can just pick one cheese or do both*
1 slice provolone *note you can just pick one cheese or do both*
Salt and pepper to taste
Softened unsalted butter for cooking
Begin by preparing the bun by cutting it in half and trimming the domed part of the top bun so that it is the same height as the bottom bun.
Prepare the eggs by whisking together until homogenous, then seasoning with salt.
Heat a medium saute pan over medium heat. Once hot add mortadella to the pan. Sear each side for about 1-2 minutes. Repeat this step for all mortadella.
Once the mortadella has been cooked, add the eggs to the pan, stirring to break up the curd that is forming.
Once the egg is beginning to set, add a slice of provolone into the middle of the cheese. Then fold in the sides to create a square pocket that the provolone is in.
Once the egg is cooked, begin to toast buttered buns in the pan.
When the top bun is toasted, flip it over and begin to assemble the sandwich in the pan by placing a slice of american cheese onto the bun.
Top the american cheese with the egg, then add the mortadella over the egg.
Finish by adding the top and allow the sandwich to cook in the pan for 1 additional minute.
Serve and enjoy.
Churro French Toast Sticks
½ loaf unsliced bread *sliced bread is ok too*
⅓ cup (80ml) milk
2 whole eggs
1 tablespoon (12g) sugar
1 ½ teaspoons (4g) ground cinnamon
Pinch of salt
Unsalted butter for cooking
Maple syrup for serving
Cinnamon Pepper Sugar:
½ cup (100g) sugar
2 teaspoons (4g) ground cinnamon
1 teaspoon finely (2g) ground black pepper
Begin by cutting ½ of a loaf of bread into 1 inch batons, by slicing 1 inch thick slices, then cutting into 1 inch thick sticks.
In a small mixing bowl, prepare cinnamon pepper sugar by whisking together sugar, cinnamon, and finely ground black pepper.
In a separate small mixing bowl, whisk together 2 eggs, sugar, and cinnamon until fully combined. Once combined, whisk in milk until homogenous.
Heat a pan over medium high heat. While the pan is heating, melt a pad of butter in the pan.
While heating, begin to soak all sides of your breadsticks in the egg mixture. Ensuring they are fully coated.
Add sticks to the hot pan and cook on all sides for about 1 minute or until golden brown.
Once sticks are cooked, toss in the cinnamon pepper sugar mixture and serve with a side of maple syrup for dipping.
Spicy Chili Garlic Noodles
4 garlic cloves, grated
2 green onion, finely chopped
1/3 cup (80ml) vegetable oil
3 tablespoons (25g) chili flakes
2 ½ tablespoon (22g) soy sauce
1 tablespoon(15g) distilled white vin
2 teaspoon (10g) sesame seeds, lightly ground *optional*
½ teaspoon (3g) sugar
½ teaspoon (3g) MSG *optional*
Bring a medium sized stock pot filled ¾ of the way with water to a boil.
While the water is coming to a boil, In a small sauce pot or sauté pan, heat vegetable oil over medium high heat. .
Combine all ingredients except oil in a large heat proof bowl.
Once the oil is hot, around 350°F (175°C). Pour your hot oil into that bowl and mix.
Allow to sit for 5 minutes to slightly cool.
While oil is cooling add uncooked noodles to boiling water. Cook noodles for 2-4 minutes or until al dente.
Drain noodles and place into chili oil. Toss to combine.
Transfer noodles to a bowl and top with sliced green onion.
Pork Stir Fry
1 pound (450g) boneless boston butt
½ cup (60g) corn starch
Vegetable oil for cooking
½ yellow onion thinly sliced
1 jalapeno thinly sliced
2 tablespoons (30g) soy sauce
1 tablespoon (12g) sugar
1 tablespoon (15g) vinegar
4 cloves garlic finely chopped
Salt to taste
Using a knife, slice the pork against the grain 1/16 of an inch thick, or as thin as possible. Optionally the pork can be placed in the freezer for about an hour to help make slicing easier.
Heat a large saute pan over high heat. While the pan is heating, toss the sliced pork in corn starch until evenly coated.
Once the pan is hot, add vegetable oil to the pan, followed by the pork. Cook the pork for 2-3 minutes per side.
Add sliced onions and jalapenos to the pan, toss to combine, then cook for an additional 1-2 minutes.
Once the vegetables begin to soften, add soy sauce, vinegar, and sugar to the pan. Toss to combine.
Turn off the heat on the pan, add garlic and toss the pan to combine until the garlic becomes aromatic.
Plate the cooked pork into a bowl and garnish with fresh sliced jalapeno, and thinly sliced green onion.
Ramen Nori Chips
10 sheets nori
¼ cup (60ml) oil
2 packs ramen powder
Preheat an oven to 300°F (150°C)
Prepare the nori sheets by cutting them in 4x4 inch squares.
Brush the sheets with vegetable oil, followed by a dusting of the seasoning packet from instant ramen.
Lay sheets onto a baking tray and cook in the oven for 20-25 minutes, or until crispy.
Cool the chips on a wire rack for 10 minutes and enjoy.
Brown Butter Popcorn
¼ cup (57g) salted butter
3 cloves garlic, finely chopped
½ cup (95g) popcorn kernels
1 tablespoon (15g) vegetable oil
Kosher salt to taste
Add vegetable oil to a large pot (at least 6 qts) and heat over medium heat until just smoking.
Add in the popcorn kernels and top with a lid.
Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop.
Brown butter in a small sauce pot, once browned turn off the heat and add garlic. Allow to cool at room temperature.
Keep shaking until the popping begins to subside.
Add garlic browned butter to the pot and swirl to combine.
Transfer popcorn to a bowl and enjoy.
2 cups (275g) canned chickpeas
½ cup (125g) tahini
¼ cup (60ml) extra virgin olive oil
Juice of 1 lemon
1 pack of pita, quartered
1 cucumber, sliced
1 carrot, sliced
6 breakfast radish, quartered
Salt to taste
Pepper to taste
Put the chickpeas into a large mortar and pestle and begin to smash until as fine as desired.
Add olive oil, lemon juice, tahini, and season to taste with salt. Continue to smash to a and mix to combine.
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with paprika and. Serve with pita, and fresh vegetables.
1 ½ pound (680g) russet potatoes, peeled and cut into fine matchsticks or grated
6 tablespoons (85g) unsalted butter
2 teaspoons (12g) kosher salt
1 teaspoon (1g) fresh ground black pepper
1 tablespoon sour cream for topping
1 bunch chives for topping
3 slices bacon, cooked and finely chopped
Vegetable oil for cooking
Preheat an oven to 350°F (175°C)
Peel the potatoes, and using a knife, slice the potatoes in 1/16 inch thick sheets.
Cut the potato sheets into matchstick by cutting again lengthwise. Place cut potatoes into water to keep them from oxidizing.
Remove the potatoes from the water and place them into a towel and season with salt. Squeeze all of the moisture from the potatoes.
Place potatoes into a bowl and toss with melted butter.
Begin heating oil in a small nonstick saute pan over high heat.
Once the oil is hot, add potatoes to the pan. push the sides of the potatoes down to form a uniform edge. Place a lid on the pan and cook for 5-8 minutes.
Flip the rosti and place the lid back onto the pan.
Place the pan in the oven and cook for 10 minutes.
Transfer the rosti to a plate and top with whatever you want.
1 chicken breast, butterflied
2 lemons, juiced
2 garlic cloves, thinly sliced
1 cup (120g) all purpose flour
½ cup (120ml) chicken stock
½ bunch, parsley, rough chopped
¼ cup unsalted butter, cubed
2 tablespoons (20g) capers
1 tablespoon (15g) spicy brown mustard
Salt and Pepper to taste
On a clean cutting board, butterfly the chicken breast by slicing lengthwise down the edge. Stop cutting just before the breast is split into two pieces.
Cover the butterflied breast with plastic wrap, and use the back of a small saute pan to pound the chicken until it is ⅓ of an inch thick.
Begin to heat a saute pan over medium high heat.
While the pan is heating, season the chicken with salt, and coat the breast in flour.
Once the pan is hot, add oil to the pan and add the chicken. Cook on both sides for 2-3 minutes, or until golden brown and cook through.
Remove the chicken from the pan and transfer to a small baking tray lined with paper towels.
Deglaze the pan with chicken stock and lemon juice, and reduce by half.
Once reduced, add mustard and turn off the heat on the pan.
Add butter to the pan and swirl to emulsify.
Once the sauce is thick enough to coat the back of a spoon, add garlic, parsley and capers. Swirl to combine.
Adjust the seasoning and transfer the cooked chicken to a plate. Pour the sauce of the chicken and enjoy.
Puff Pastry with Frozen Strawberries
1 Puff pastry sheet, cut in 4x4 inch square
4 strawberries, cleaned and frozen
1 strawberry, sliced thin
2 tablespoons (38g) sweetened condensed milk
¼ cup (60g) heavy whipping cream
1 teaspoon (2g) powdered sugar
¼ teaspoon (1g) vanilla extract
Preheat an oven to 400°F (204°C)
Cut a sheet of puff pastry into 6 even pieces.
Place the pastry into an oven and bake for 15-18 minutes, or until golden brown and beautifully puffed.
While puff pastry is baking, whisk together heavy whipping cream, vanilla extract, and powdered sugar. Whip the cream mixture until firm peaks have been achieved.
Pull a pastry apart into two even pieces.
Place the bottom part of the pastry onto a plate and top with two spoonfuls of whipped cream.
Grate frozen strawberries into the whipped cream, followed by a drizzle of sweetened condensed milk.
Top the whipped cream with the second piece of puff pastry and lay the sliced strawberries onto the cream.
Drizzle more sweetened condensed milk onto the top followed by more grated frozen strawberries.