Archive for the ‘ Open Cookbook ’ Category

Omelette Sandwich

Equipment needed:

spice grinder or mortar & pestle

skillet

toaster

Ingredients needed:

3 eggs

2 oz sliced ham

2 oz deli style pastrami

1 hot link, cooked and cut into pieces

handful shredded cheese, any style

H tsp paprika

G tsp coarse black pepper

G tsp basil leaves

H tsp cayenne

J tsp salt or garlic salt

2 slices sourdough bread

butter (for the bread, optional)

Instructions:

  1. Grind the paprika, black pepper, basil leaves, cayenne, and salt together in your grinder or mortar.
  2. Cook the hot links, and cut into small pieces.
  3. Start the omelet by first scrambling them as per the directions in “How to Cook Eggs” in Chapter 4. Pour them into the skillet and start cooking them.
  4. Add the spices to the eggs as they cook, while they are still liquid. Fold the spices in.
  5. As the eggs begin to stiffen, add the ham, pastrami, cheese, and hot links to the eggs and fold them into the mixture.
  6. Toast the two pieces of bread, and place the omelet between the bread and eat like a sandwich.
Advertisements

Vegan Fudge Brownies

Equipment you need:

1 9” square baking pan

2 small saucepans

Ingredients needed:

2N cp (585 mL) all-purpose flour

2 cp (500 mL) white sugar

O cp (170 mL) cocoa or carob bean powder (not hot chocolate!)

2H tsp (12 mL) baking powder

1 tsp (5 mL) salt

1 cp (250 mL) water

H cp (125 mL) margarine

1 tsp (5 mL) vanilla extract

Instructions

  1. Mix about N cp of the flour with 1 cp of water in a small pot. Cook over medium heat, stirring constantly until thick. Remove from heat and stick in a fridge to cool.
  2. Melt margarine in a second pot and mix in cocoa powder. Cook, stirring constantly until smooth. Remove from heat and cool.
  3. Preheat oven to 350°F (175°C). Beat sugar, salt, and vanilla into the flour mixture, making sure to remove most of the lumps. Add the cocoa mixture to the pot. Add remaining flour and the baking powder, mix. It should be thick and similar in texture to chocolate ice cream.
  4. Spread batter into a 9” square pan, and pop in the oven for 40 minutes. Cut into squares and enjoy!

Chocolate Cream w/Peanut Butter & Banana Pie

Equipment needed:

2 pie tins (see the ingredient list below to see if you need these)

1 medium bowl

1 spatula

Ingredients needed:

2 graham cracker pie crusts (pre-made ones are okay, if you use these, omit the 2 pie tins above)

2 large packages chocolate pudding (should produce 2 H to 3 cups per box)

5-6 cp milk (for the pudding)

4-6 bananas, peeled and sliced

2-3 cp creamy peanut butter

1 tub cool whip

grated bar chocolate or chocolate sprinkles (for a garnish, optional)

Instructions:

  1. Make the crusts if you didn’t buy pre-made ones. If you bought the pre-made kind, check the label – they should tell you how to crisp them up by baking them alone for a few moments.
  2. Heat the peanut butter, about 40 seconds in the microwave.
  3. Pour 1 to 1 H cp of the peanut butter into each pie crust. Use the back of a spoon or spatula to spread it around and coat the inside of the pie crust (this includes the side walls).
  4. Prepare 1 batch of pudding according to the package directions for pie filling. Pour about N of the pudding into the crust over the peanut butter.
  5. Take one banana’s worth of slices and distribute them evenly in a layer across the top of the pudding.
  6. Add the second third of pudding, add another layer of banana slices, then dump the remainder of the pudding on top.
  7. If you want, add another layer of bananas on top of the pie. Repeat steps 4-7 for the second pie.
  8. Put the whole pie in the fridge and let the pudding set up. Should take only about 5-10 minutes. Serve with whipped cream on top, and grated chocolate shavings or sprinkles.

The graham cracker crusts and the aluminum pans don’t have a whole lot of structural strength and if you don’t handle them carefully the pie will fold up on you. The easiest way to do it is to use a plate to carry the pies around.

Chocolate Self-Saucing Pudding

Equipments needed:

1 medium mixing bowl

1 casserole dish

1 spatula

Ingredients needed

1 cp self-rising flour

2 tbsp cocoa powder (not hot chocolate – find this near the chocolate chips and baking chocolates.)

H cp brown sugar

: When measuring brown sugar, pack it down until the material fills the cup completely.

G cp butter (this should be half a stick in the U.S.)

I cp milk

2 tsp vanilla extract (try not to use the imitation vanilla)

For the topping:

1 tbsp cocoa powder

1 cp brown sugar

1 I cp boiling water

Instructions:

  1. Place all the dry ingredients into a mixing bowl and make a well in the middle. Add the remaining ingredients and stir until well combined.
  2. Pour into a large, greased casserole dish.
  3. Mix the extra cocoa powder and brown sugar together and sprinkle evenly over the pudding mixture. Pour boiling water over evenly and gently.
  4. Bake at 180°C (350°F) 45 minutes. A sauce will form at the bottom of the pudding.
  5. Serve hot, with cream or ice cream.

Variation:

Add fresh or canned raspberries, blueberries, or other fruit to the pudding mixture before baking. For that extra chocolaty flavor, try adding chocolate morsels.

Tuna Casserole

Equipments needed:

1 casserole dish

Ingredients:

1 box Kraft Macaroni & Cheese

1 can Campbell’s Cream of Mushroom soup

1 can chunk light tuna, in spring water, drained

G cp butter (more if you like it sweeter)

H cp milk (more if you like it creamier)

crushed potato chips (Ruffles work best)

Instructions:

  1. Preheat oven to 350°F (175°C). While you’re waiting, boil and drain the noodles, but do not rinse them.
  2. Mix in the cheese powder, milk, butter, tuna, and soup with the noodles and pour into a casserole dish. Make a layer over the top with the crushed potato chips.
  3. Bake uncovered in the 350°F (175°C) oven 30-45 minutes.