The three Sisters Sisghetti (we added another one) bring their easiest, and cheesiest, recipes straight to your ears. We cover breakfast foods pretty heavily, but there are snacks and dinner foods thrown in as well. Bring your appetites for easy food and humor with you this week as we explore such favorites as fruit salsa, lemon eggs and grilled cheese.
Here we lay out all the sweet and easy recipes we mentioned so you can try them out at home!
- Bread (sliced)
- salt to taste
- Use a cup with a thin rim and place it upside down on the bread. Press down gently and twist so that it cuts out a circle from the middle of the slice. (Try to keep the crust intact.)
- Oil a pan and heat on medium to medium-high.
- Place the crust with the hole in the pan and crack an egg into the hole.
- Cook until the egg is firm enough that you can flip the bread, then cook on the other side.
- Add salt to taste
- Bread (homemade is best)
- Meat (optional)
- Microwave cooked egg (optional)
- Spices (optional)
- Slice bread and fill with any delicious cheese and optional fillings you love.
- Butter both outer sides of the bread and place in a waffle iron (or skillet)
- Cook it up until all the cheese is melted. Yum!
- 2 cups flour (minus 2 tbsp)
- 1 tsp salt
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 can (around 13 oz) coconut milk
- 2 tbsp sugar
- Any mix-ins
- Mix all ingredients together and add extra flour if the dough is too sticky.
- Roll out on floured surface until no longer sticky.
- Shape into a ball and flatten slightly, then slice into eight triangles.
- Brush with oil if you’d like a crispier outside
- Bake @ 375 F for 15 to 20 minutes on an oiled baking sheet (or place parchment paper on the baking sheet)
- Top with all the best vegan things you have!
Make-Your-Own Cracker Meal
- Crackers (whatever variety you like)
- Variety of toppings like sardines, anchovies or anchovy paste, smoked oysters, smoked salmon, mustards, cheeses, green olives, capers, pesto, avocados, tomatoes, artichoke hearts, etc.
- Now go to town! Top your crackers with whatever items float your boat.
- Repeat until full.
Sausage and Garbanzo Bean Pasta
- Sausage (I use Jimmy Dean maple sausage)
- 1 onion, chopped fine
- Garlic (this is to taste, I like around 1 tbsp)
- 2 cans diced tomatoes (add more if you like or throw in any fresh, chopped tomatoes you have)
- 1-2 cans tomato sauce (depending on how saucy you want it)
- 1-2 cans garbanzo (Chickpeas) beans (depends on how beany you like it)
- Salt and pepper to taste
- Spices (I use basil, oregano and chili powder to taste)
- Veggie Rotini noodles (you know, the multi-colored kind)
- Brown the sausage with the onion in an oiled skillet. Drain the excess oil off the sausage and set aside.
- If you have any extra veggies (peppers, carrots, zucchini, etc) chop them up and fry them until fairly tender with the garlic. Add the sausage back to the pan.
- Put in the tomatoes, tomato sauce and beans. Add your salt, pepper and spices and let the whole thing simmer for about 10 minutes.
- Taste and add any additional spices needed.
- Cook the pasta and drain off the water. Serve the sauce over the pasta and top with Parmesan cheese if you want to be cool.
- Your preferred fruit (kiwi, mango, strawberry,peaches, apples, etc) fresh or frozen
- Lemon or lime juice
- Sugar and cinnamon to taste
- Flour tortillas
- Butter, melted
- Desired spices (sugar, cinnamon, nutmeg, etc.)
- Chop or rough process the fruit in a food processor, adding enough citrus to keep it from browning (try a teaspoon at a time).
- Preheat oven to 350 F.
- Brush the tortilla with butter and sprinkle with your desired spices.
- Slice tortilla into triangles and place on a baking sheet (lightly oiled or with parchment paper).
- Bake for 5 to 7 minutes, or until they reach desired crispiness.
- Now scoop up some salsa and take a load off.
- Corn tortillas
- Other fillings. Optional. (Meat, beans, spinach and chicken, etc.)
- Spices. Optional.
- Place cheese, fillings and spices on one tortilla and top with another tortilla.
- Heat up a small skillet, lightly oiled if you’d like, and cook the quesadilla on both sides until cheese is melted and the tortillas are lightly browned.
- Serve plain, with salsa and avocado or anything else you like.
Quick N’ Tasty Hash Browns
- Olive oil
- Salt and pepper
- Any additional spices (garlic is so good)
- Preheat oven to 400 F.
- Cut potatoes into small cubes and place them in a large bowl.
- Toss with enough oil to coat them well and season with salt, pepper and any additional spices.
- Cover baking sheet in parchment paper.
- Spread potatoes out on parchment paper. (Make sure they aren’t layered or they don’t crisp as well.)
- Bake for about 10-20 minutes, or until soft when poked.
- Place in a skillet and fry (with extra oil if needed) until crispy.
- Add any extra spices after frying.
- Zucchinis (any size, just keep an eye on how many noodles you want to make)
- 1 can tomato sauce
- 1 can tomato paste
- 2 cloves garlic, diced
- Water (about half the tomato sauce can or more if desired)
- 1/4 cup milk
- 1/3 cup Parmesan cheese
- Salt to taste
- Italian spices (basil, oregano, marjoram, etc.) to taste
Sauce (Start before you cook the zucchini)
- Add oil to saucepan and fry the minced garlic for about 30 seconds.
- Add tomato sauce, tomato paste, water, milk, spices and salt.
- Mix it all together and let it cook down on a medium to medium-high heat.
- After about 5 minutes, add the Parmesan cheese. Continue to simmer all together for another 5 minutes or until it reaches the desired consistency.
- Peel the zucchinis with a vegetable peeler until you reach the seeds in the center. Make your way around the whole thing until you just have the center left intact.
- Heat some oil in a fry pan and fry the zucchini strips for about 2 minutes, stirring often.
- While the zucchini is cooking, start a pot of salted water boiling.
- Add the zucchini to the pot after frying. Let boil for a few minutes (3-5) or until done. Take out a strip to test to make sure it’s the way you would like.
- Drain the zucchini strips and take out with tongs.
- Place the zucchini on a plate and cover with your sauce.
- Top with extra cheese and herbs if desired.
“Any Pasta” & Cheese
- 3 tbsp butter
- 1/3 – 1/2 cup flour
- 2 cups of milk
- Grated cheese (I like pepperjack and cheddar cheese)
- Salt and pepper to taste (white pepper is good to use if you have it)
- Garlic and onion powder to taste
- Any pasta noodles (I love the veggie rotini noodles)
- Melt the butter in a saucepan on medium high heat.
- Add the flour, a little at a time, until you’ve formed a flour/butter blob that keeps its shape and doesn’t ooze butter.
- Let that fry for a minute or two and then slowly whisk in your milk (You can add more or less milk depending on how thick you want your sauce).
- Now add your favorite cheeses! You want to add enough that you can see melted strings of cheese on your whisk when you lift it out of the sauce.
- Add salt, pepper, onion and garlic powder to taste (I’ve also added paprika before).
- Cook pasta noodles, drain and serve with liberal amounts of cheese sauce.
- Hard veggies (carrots, celery, onions, shallots, seasonal veggies, etc.)
- Greens (kale, arugula, spinach, etc.)
- Fresh cilantro or basil if you have it
- Sesame oil (for frying)
- Rice wine vinegar
- Soy sauce
- Cooked Rice or rice noodles
- Chop up hard vegetables and stir-fry until slightly softened in a wok (or fry pan) with 2-4 tbsp sesame oil.
- Add cooked rice, or rice noodles, and toss with the veggies.
- Add rice wine vinegar and soy sauce to taste (try 2 tbsp at a time)
- Add any fresh herbs to taste.
- Add greens and continue to fry until everything is well mixed and the greens are slightly wilted.
- Serve with additional soy sauce, seasonings or top with sprouts (it’s real good!)
This week’s outtro was “Fast Friends” by Rocket Park.