Gonna start trying Halo 1 soon, just been either super busy or quite rundown lately, so appy-polly-loggies.
In the meantime, I thought I’d share something I’ve been experimenting with with great success. It is now a dinnertime staple in the Casa de Mario y Peach.
Friggin’ Ramen Frittatas. I have a bunch of ramen packets and I’d gotten long since sick of my usual combination of plain cooked ramen with my own spices and kidney beans for a cheap protein, or else using plain ramen and spaghetti sauce. Yawn. Boring. Good ideas for when in a rush or an empty-pantry-pinch, but boring. (Honestly, my ramen and bean mix was my dinner every night. For 2 years. Cuz I’m a poor bastard like the rest of us).
One day, I desperately wanted a frittata. Our potatoes went baaaaaaaaddddd. Damn. Bummer. Oh wait. I’ve got a shit-ton of starch sitting in our pantry collecting dust. I was at first skeptical, but I was willing to try it out. The worst thing that could happen is I would end up with scrambled eggs mixed with noodles. I was willing to take the minimal culinary risk.
Frittatas are traditionally mostly done on stovetops and finished in the oven broiler. I do not have the luxury of a stovetop-to-oven pan, so I do it all stovetop.
This is the fruits of my labor:
(Serves 1-2 people, will need a side if for 2)
- 1 packet of ramen (I usually throw the packet out–too salty, but reserve and/or use if you desire)
- Equivalent to 4 eggs (I use 2 whole eggs and 4 egg whites)
- Tablespoon of white vinegar (trust me, it will be fluffier than what water or milk could ever do)
- Your choice of herbs and spices
Mix-ins I used on separate occasions:
- 2 cut up turkey dogs and some chopped red peppers (and mesquite BBQ sauce too!)
- 1 14.5-oz can of spinach
- 3-4 cups of chopped fresh cabbage (I chiffonaded them) (I also added some teriyaki sauce, ground ginger, ground garlic, and ground red pepper to the eggs for an Asian-inspired flavoring. Tasted almost like an egg roll! Wish I had some shredded carrot)
I imagine you can use up to 2 cups of mix-ins for others (as for the cabbage, you need more since it reduces)
- Break noodle brick in half. Place in a bowl and soak with water. Takes about 20-30 mins to soften up (I do this to conserve energy, but if you want, go on and heat to directions). Don’t get it TOO soft. You want some firmness. If over-soaked, drain water and place in fridge for about 30 mins.
- Heat a nonstick skillet (like a 9-inch-er) to med-low. Spray with cooking spray.
- Dump the ramen in the skillet. Occasionally stir (preferably with a fork to keep strands separate). You want to crisp up the noodles ever so slightly.
- Chop whatever you need to chop. When ready, dump the mix-ins in with the noodles and give some stirs.
- ((If the noodles seems to get dry and sticky, you can either spray more cooking spray or add some water))
- Put all the eggs you’re going to use in a cup. Add the vinegar and any herbs and spices (and BBQ sauce or teriyaki if using). Whisk until mixed and frothy with your simple everyday metal fork.
- Shape the ramen and mix-ins into a pancake shape. Pour egg mixture evenly over ramen and mix-ins.
- It will take a bit for it to set. You can step away to check your email, facebook, twitter, myspace, etc, but be sure to check back occasionally. Run a spatula around the edges to free it up from the sides whenever you check on it. Also gently use it to check the color of the eggs on the underside. If it’s getting too dark too fast, turn down the temp. When the top is nearly set, cut the “pancake” in half (for ease of flipping–I also don’t have the luxury of higher-class flipping pans)
- It’s done.
Optional: Spread BBQ sauce on the top. (You know how some people are obsessed with ketchup? Yeah, that’s me, except with BBQ sauce)
And it’s friggin’ cheap. I get a dozen large eggs from Aldi for 88 cents. I use half in each frittata, so it’s 44 cents worth in each recipe. 22 cents per person. If you use 4 whole eggs instead of separating some, then it’s even less. Even though ramen now costs about twice as much as it used to within the last 2 years, it’s still pretty damn cheap. The mix-ins are cheap as well (unless you replace chicken eggs with quail eggs and the vinegar with sherry, add some chopped filet mignon, and sprinkle in some caviar, well then, I have two things to say to you: 1) fuck you, and 2) when will Jeeves be ringing the 24k gold-rimmed Waterford crystal dinner bell so I can get a piece? …and steal some of your heirloom Faberge eggs. You won’t miss them.)
~PeachRead Full Post | Make a Comment ( None so far )
(RotW = Recipe of the Week) So Mario had a LOOOOONG day at work yesterday. He usually does, but longer than usual because the only other person in his dept. is on vacay this week. So to cheer him up, and in honor of his birthday, I made him what he’s been craving for a long time: PANCAKES. But, I decided to make them extra special.
- 1 cup of pancake powder (I have the ‘just add water, with lard already inside’ cheapy mix)
- 1-3 – 1/2 cup sweetener or sugar
- 3 tablespoons of at least halfway DECENT whiskey
- A dash of vanilla flavoring
- Enough water to make the liquids total 3/4 cup
- Spices of choice (optional): cinnamon, ginger, nutmeg, ground cloves, etc
- Chocolate chips (probably used 1/3 – 1/2 cup)
- 1/2 a large nanana, chopped
- Maple syrup
Heat pan, skillet, griddle, whatev to 400 degrees Farenheit or til when water sizzles and evaporates from pan. Spray with nonstick cooking spray.
Mix the first 5 (or 6) ingredients together. Mix it when you’re ready to use it and don’t worry about lumps. The last things you want to do with pancakes is either have it sit, wet, for a long time, or to overmix it. Those develop proteins and make pancakes tough and rubbery and not fluffy and tender (thanks Alton Brown!).
Pour your pancakes on the hot thingamajigger in the shape, size, number, and polititcal party of your choice. Once the shininess starts fading from the top of the pancake, start sprinkling the chocolate chips and chopped nanana. Let the sit for a bit and melt. I used a fork to lightly spread them into the pancake.
Flip over before the top firms. Only need not even a minute on the other side.
Some people put them in a 200 degree oven to keep warm, whether in between kitchen towels or dampened paper towels. That dries it out. I get two simple plates with a bit of a lip. Put the pancakes on one plate, cover them with the other plate. Voila! Keeps in the heat and the moisture. And if needed, nuke it for a minute in the plate sandwich to heat them back up. Still moist!
NOTE: When I originally made them, I used a full shot of whiskey (approx. 1/4 cup). You could easily detect the whiskey bite. I suggest using less, as I plan to next time. Since you can taste the whiskey is why I suggest using decent stuff. We used Maker’s Mark. And, I know what you’re thinking, ‘Peach, if it’s a ready-made pancake mix, why more sugar?’ …Wait. No. Maybe you’re not asking that. But IF on the off-chance you were, I would say it is to balance out the bite of the whiskey. You want the flavor of the stuff, not like you’re dipping a pancake into your drink. Also, I used buttermilk mix, so it’s not very sweet to begin with. If the mix you have on hand is sweet up the wazoo, I’d not add extra. Just me.
These are so moist, that you hardly need maple syrup, and only need a fork.
I wanted to take a picture, but Mario demolished his plate. Don’t blame him. I demolished mine too, and I’m not big into sweets.
~PeachRead Full Post | Make a Comment ( None so far )