Broiled Dijon Burger

Is what’s for dinner!  Marinated in Dijon Mustard, and stuffed with colorful red and orange Baby Bells, Green Onion, Garlic and Mushrooms, you get all of the flavor, without all the fat.

With a slice of Sharp Cheddar Cheese, Kale and Tomato, it’s even tastier!

Ground Beef Stroganoff…

Is what’s cooking!  Served over a bed of egg noodles, it makes for a hearty meal.

On the Plate…

Image Artwork: Jennifer Oliver O'Connell

If Ms. Foodie Patootie had had any sense, she would have been at the 1st 8th annual Grilled Cheese Invitational on Saturday.  Another premier event at the L.A. Center Studios that featured vendors like Tillamook Cheese and food trucks!  Will definitely have to put it on the calendar for next year…

And speaking of trucks, we have a new one to stalk!  The Munchie Machine rolled out its fare on April 20 at Bigfoot West in Venice.  Which is apropos, since the truck decor and menu would definitely appeal to a certain crowd that appreciates umm… herbal refreshments.   There’s much there for the rest of us too, with lots of tasty sandwiches with even tastier ingredients; and of course, salads and vegetarian fare for the non-carnivores of L.A.  The website is not up full blast just yet, but The Munchie Machine menu is viewable, as well as their follow link to Twitter.

When I worked near LAX in the early ’90s, there was little to speak of food-wise except fast food and greasy spoons.  Thankfully that has changed considerably, and now they are really upping the ante with the new Century Food Truck Lot!  On it’s premiere date a week ago, it hosted nine of the L.A. Food Trucks, including Komodo, India Jones, and The Buttermilk Truck.  Schedules are viewable in Google calendar–very convenient for those times when Ms. Foodie is near the airport!  Century Food Truck schedules.

H/t LAist.

Breakfast in a Biscuit

So Ms. Foodie Patootie had an epiphany: instead of making plain ‘ole biscuits to eat, why not create a tasty treat?  Uh, oh! Watch out!  I’m a foodie and a poet.

But seriously, chefs of every culture have been filling dough with all kinds of good stuff, from Empanadas to Pierogies–so my idea is nothing new, just a variation on an old theme.

My first trick was going back to that Kitchen-Cabinet Cooking principle: What’s in the store?  Lucky for me, I always keep on hand a baking mix–any baking mix, whether it’s Bisquick® or a generic store brand.  They usually have a quick n’ dirty biscuit recipe on the back of the box, and so that is where I began!

Once I formed the dough mixture, I set it aside and attended to the stuff inside.  Going back to the stores, I still had some ham left, so I finely chopped some of that, and combined it with Sharp Cheddar and a couple of pats of butter to enhance the flavor of the dough.

Once again, the beauty of the Kitchen-Cabinet Cooking method is improvisation.  Nothing’s set in stone, it’s whatever works with your diet and your budget.  I already have visions of stuffing them with ground beef, Swiss cheese and mushroom.  So, whether you’re a carnivore, omnivore or herbivore, adapt to suit your fancy!

I filled my dough just enough to fill the center, then wrapped it around from the corners to join them in the center.

Once your filling is all wrapped and snug, pop them in a preheated 425 degree oven for about 20-25 minutes, and whaddaya know?  An instant breakfast or brunch appetizer!

What I most like about these is that they are freezable: so you can store and eat the remainder at your leisure.

That is, if there are any remaining…

What’s for breakfast? More Kitchen Cabinet Cooking

Ms. Foodie Patootie was very hungry this morning, which is rare–usually the coffee-IV does it for me for at least two hours.  So to continue with our theme of Kitchen Cabinet Cooking, I decided to whip up a favorite boiled egg breakfast sandwich that is easy to make, with ingredients you normally have on hand, come rain or come shine.

I’m not as young as I used to be, so fiber has definitely become more important in my dietary life: which is why I love these Alvarado Street Bakery breads.  High fiber content, organic ingredients, and it’s still tasty!  I toasted a couple of slices of Sprouted Sourdough while my eggs were boiling.

Now here’s where your preferences come in–what to include as an accompaniment to your egg sandwich.  Being partial to pork, that ham I have stashed in my store comes into play, along with some delicious Knott’s Berry Farm Boysenberry Preserves.  But easy and versatile is the key, so you can use butter, mayonnaise or some other type of spread or protein that you enjoy and have on hand.   I’ve even used just salsa!  My sister Joan is a vegetarian, so she likes that one 😀

Once the eggs were boiled to my liking (hard), and I slathered my bread with the spread and protein of choice, I sliced the eggs crosswise and arranged them on top of my bread and spread.

You can eat it dainty  as two separate pieces, or put ’em together to make your sandwich.  I prefer the sandwich method.

I promise, it’s delish!

Soup is good food…

So like most people, I’m in between paychecks, which means we are low on stores.  Getting down to the dregs of the cabinet, so to speak.  Good thing I pick good dregs!

I call it Kitchen Cabinet Cooking, and being one who is familiar with cash flow problems, I’ve become quite good at it; so during flush times, I stock my kitchen accordingly.

I try to always keep a soup base in my store–usually an organic corn chowder or butternut squash.  So I decided to use Imagine‘s Organic Creamy Sweet Corn Soup and turn it into a pot of Chunky Corn Chowder!

When I make a roast, ham, or whole chicken, I chop up the leftovers and freeze them.  So I pulled out some frozen ham I had stashed, then added a frozen mixed vegetable medley, and there you go–from creamy to chunky in five minutes flat!

For the pièce de résistance, I took some dehydrated wild mushrooms and soaked them in hot water for about 20 minutes.   A bit of the mushroom broth gives a nice flavor to any dish, along with the chopped mushroom pieces.

Add some herbs and spices of your choice (I’m partial to pepper, basil, oregano and thyme), cook it for about 30 minutes or so, then serve it up with a dollop of sour cream and some fresh spinach, parsley or pepper pieces.

Voilà!  A luxurious dinner produced with spartan ingredients.

A serving suggestion: Trader Joe’s makes these fabulous pretzel rolls that come in a ring, and make a great accompaniment.

But as I said, we’re low on the stores, so Lynn improvised with another personal favorite that was in the store: Carr’s Table Water Crackers baked with Roasted Garlic and Herbs…

Soup is perfect for this rainy night in Los Angeles.  Mmm, mmm, Good!