After a week of overcast days and dismal weather, today blue skies and a warm sun are making me want to put on shorts and eat ice cream. A steaming bowl of belly warming, cream of broccoli soup couldn’t be further from my mind. Unfortunately, that bowl of soup is exactly what I whipped up this morning for a segment on WCNC’s Charlotte Today show. Let it be known that I’ve never claimed to have good timing.
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Tagged Broccoli, Charlotte Today, Comfort Food, Food, How-to, Recipe, Soup, video
What a shame that quiche is usually reserved for bridal showers and ladies lunches. After all, it’s an economical entrée of endless variations that is equally at home on the table for breakfast, lunch or dinner. Consider that you can prepare it ahead of time and serve it hot, cold or at room temperature and your probably kicking yourself that you don’t have a quiche in the fridge now.
Before you run off to the grocery store to buy the ingredients to make this quiche, stop for just a minute. Peek inside your fridge. I’m willing to bet that you have some milk or cream and a couple of eggs. How about some flour and butter? Yes? Congratulations. You can make a quiche.
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Tagged Baking, cheese, Eggs, How-to, milk, Pastry Dough, pie dough, quiche, Recipe
I was recently asked for my favorite convenience food for an article by Kathleen Purvis in The Charlotte Observer newspaper. I immediately thought of canned beans. To be fair, as a general rule, beans don’t usually elicit a lot of enthusiasm. Steaks, oysters, delicious artichokes (I could go on and on) tend to get a lot more attention. Beans, one might argue, are boring.
I disagree. Beans are one of humanity’s oldest food sources and for good reason. While they often play a supporting role, beans paired with a grain provide all the protein that you need for a nutritionally complete meatless meal. Take into the account the facts that beans are economical and in their dried form can be preserved for years (dried beans have been found in Egyptian tombs) and it is easy to see why beans are a staple for so many people around the world.
Every time I make this sandwich, my husband starts talking business plans. He wants to know how much the food costs for such a sandwich would run and how many he thinks I could make on a Sunday morning. Talk then gets into whether a food truck or a food cart would be a better long-term investment.
“We need to think about these things,” he tells me. ”After all, we wouldn’t do this full-time. Nope, we would just have our little banh mi cart (or truck) on Sundays for Panthers home games. But” and he pauses here for emphasis, “we would make a killing. How could people resist this sandwich? They’d have to buy it.”
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Tagged banh mi, Football Favorite, Recipe, Sandwich, sriracha, Vietnamese
