“I live in constant terror that someone around me might be even a little bit peckish” said Nigella Lawson once, and honestly, she gets me. My Notes app is full of recipes that look good, my counters with food experiments, and my thoughts are occupied by yumminess I remember and want to have again.
It’s very hard for me to start being health-conscious vs cravings-led, but people have started to confuse me for an adult a lot recently (only because of my age! So unfair!). That tells me I need to walk right past the trendy Dubai Chocolate and the Crumbl Cookies dupes, and into the high protein/high fibre section of the popular food scene.
Cucumber salad
The concept of Girl Dinner or as we call it in the UK, picky bits, sparked a lot of viral content.
From egg flights (a way of eating a lot of exotic-combo devilled eggs I’m absolutely on bord with) to tinned fish date night, people have been making themed plates of various yummy nibbles and moving away from the concept of cooked mains and side dishes.
And absolutely nothing has captured the public forums as much as Logan Moffitt’s intro, “Sometimes, you need to eat an entire cucumber”:
His recipes always start with slicing the aforementioned entire cucumber into a container with a lid that can be shaken (not stirred). And then, the combinations are legion: tzatziki style, cream cheese and smoked salmon with red onions, sprinkled with furikake (Mr Mod R actually licked the plate), peanut cucumber salad, chilly crisp salad… There is almost nothing you can’t add to a sliced cucumber, shake well, and Bob’s your oyster.
My favourite involves soy sauce, sesame oil, sesame seeds, kimchi (or just gochujang), MSG, vinegar. Heavy is the hand that adds the garlic in this house, but as always with aromatics, you do what works for you.
As Icarus before us, we sometimes fly too close to the sun, and discover the combinations are not exactly unlimited. Peanut butter and jelly (jam) cucumber salad? Let’s not.
Cottage cheese cheesecake
The world went a bit wild with cottage cheese, because hello, affordable high protein source! Everything was made out of it at some point, from cottage cheese sandwich wraps, to cottage cookie dough and cottage cheese pizza bowls.
This is the only recipe that stuck with me, works every time, and is so delicious my lactose will just have to be tolerated.
Ingredients:
- 1 egg
- 120 grams of cottage cheese (that’s a cup in freedom units)
- 1 scoop of protein powder that you like (30 grams for most brands)- I always go with vanilla, they just seem to have figured out the taste of it better
- 1 tablespoon of Greek yogurt, in a complementary flavour (depending on how dry my cottage cheese is, or whether I’ve used low-fat, sometimes I add a bit more)
This is the base recipe. You can blend it and bake it just as is in a 160 C degree oven for about 20 minutes and get something ok. But as with life, if you want happiness, you can start adding the good stuff in: a teaspoon of vanilla or other extracts (coconut was amazing!); grated lemon zest, my favourite; top it with berries, nuts, chocolate chips; add maple syrup, honey, other sweeteners if you like things very sweet. The cheesecake sky is the limit.
This makes two servings (one for me now, one for me later) and has so much protein if I’m not careful I could turn into Lord Swoledemort! My horcruxes would all be Christmas fruit cakes, no one touches those.
My ongoing recipe experiment: I made my own pickled pineapple spears. I’m from Transylvania, we pickle everything that stands still long enough, but I’ve only seen this from the US and never would have thought about it on my own. I used the brine recipe my family uses for zucchini pickles: 30 grams of salt and a tablespoon of honey per litre of water, 1 horseradish, 2 bay leaves, peppercorns and mustard seeds to taste. If it doesn’t work, I’ll try the green tomatoes brine next.
Next food adventures: Find/make ooey Gooey St Louis butter cake – either original yeasty version or cake mix version, probably both. Apparently, it’s life changing. Maybe if I eat it, I go to the next level? I could sure use some of that.
What have you been nibbling on lately? And did you know you can do it whilst listening to the Magic Rises Graphic Audio adaptation released today?
if you want a yummie cheese cake use fresh ricotta ( not the packaged crap in the store) combined with mascarpone cheese.
we are fortunate that we have tomatoes, surprised we have gotten what we have, the brutal hot weather wreaked havoc ( our ever bare strawberries stopped after the first round in June, the heat did them in), that had garlic we grew and shallots.
a simple dish is one Mod R may be familiar with, cucumbers and onion in sour creme. you need Vidalia onions or another sweet type, it is really refreshing. you can toss in chick peas for protein if you want ,( yoghurt can be used too, obviously, with a bit of lemon juice) .
there is a Hungarian summer dish my wife makes, you thin slice cucumbers ( a mandolin or the slicing feature.on a grater, I mean thin as possible), and you toss it with a vinaigrette that is water, vinegar and sugar ( I know, the sugar isn’t totally healthy, but you don’t use a lot,)
not sure about pickled pineapple…that is like pineapple pizza to me..I have seen odd pickled food, like pickled watermelon rind, but never pineapple.
I can relate to this.
I used to make Ooey Gooey and sneak it in slices into Pringles cans to mail to my husband when he was deployed! It’s so decadent. I always used the classic Paula Dean recipe.
I’ve been cooking for 30 people green and white soup. Easy Peasy recipe. A base ingredient of potatoes (its new potato season here in Finland so dont bother to peel) Protein ingredients are white beans and chickpeas (or cashews if you can afford them). Add chopped up green and white veggies of your choice and cook until beans and veggies are mushy. Add cream and a lump of butter and blitz it up with a stick blender. Serve with grated fresh parmesan. I’ll even eat brocolli in this soup!
Sounds like my kind of soup! Thank you
My Friday Foodie Problem is that I started reading Sanctuary last night and it’s been killing me since the serial first started online that I don’t know what kind of cookies Roman had baked. I MUST KNOW. HELP! 😉
I’m imagining sugar cookie cut outs with a heavy punch of nutmeg maybe? of a little nasties sprinkled with glitter.
Gotta love a man who bakes his own cookies! Now I want to know, too! If anyone is at Dragoncon, pls ask HA and report back.
We need more men who can bake. I’ve been teaching my nephew to bake since he was little. He’s got many food restrictions, so it’s been a challenge. But he’s always highly enthusiastic about seeing us and baking together. And eventually he will b an adult who can bake cookies or anything he wants. It seems like a basic life skill to me.
Tomatoes, so many tomatoes. My current obsession is a million versions of a panzanella “salad.” Tomatoes, grilled bread and sometimes olives, fresh mozzarella cheese whatever is currently showing up at the farm stand. I cannot overstate my current obsession with grilling fresh bread. Currently trying to figure out how to work it into breakfast.
One word, YUK! I don’t do eggs or cottage cheese, but I love a good cucumber salad. Growing up in the south, we also pickle a lot of things, but I usually just like pickles and pickled jalapeños. We do brine meat on occasion to be smoked the next day since it makes it tender. Right now, my nibble is a watermelon my FIL grew in his garden. I try not to nibble too much on anything, since I lost 25 pounds after going through a cervical fusion and have since lost another few pounds now that pain doesn’t stop the activity (I’m also now chasing around a lab puppy). Watermelon is filling and mostly water, but I’ve been told it’s good for you (I salt & pepper mine). I also try and avoid take out as much as possible and since we eat a lot of rice, potatoes, and fried food as southerners, I watch the quantity I eat, eat slowly, and the minute I feel full, I put the fork down.
I make a Sacher torte with ground toasted hazelnuts instead of flour. I replace 1/3 of the semisweet chocolate with unsweetened (I use Callebaut, best priced commercial Belgian chocolate). Sweetening is topped up to taste with either Chambourd or Frangelico. Butter can be replaced with coconut oil, though it is healthy enough if it comes from grass fed cows.
Here is a copy of the original recipe. https://www.sacher.com/en/original-sacher-torte/recipe/
Olives! Any kind, any time, any where. I lean towards Greek olives (and food)- was fortunate enough to do a junior year abroad there. Kalamata are good, but if you get a chance, try others like Nafplion or Thassos. Moroccan olives are good and sometimes easier to find.
I’d suggest getting the plain ones if possible and playing around with herbs and spices.
And halva – a sweet/candy made of sesame paste. You can make it at home, but I just buy it online. It comes in flavors – pistachio is my favorite.
I heard about havla by watching Molly Yeh’s cooking show Girl Meets Farm.
I still daydream about the gooey butter cake my husband and I gorged on when we lived down by St. Louis…whoever told you it was life changing got it right! Yeasted dough all the way. Very rich, but sooo worth it. It’s gooey because the butter layer barely sets, and when you cut into it, it oozes a bit over the top of the thin yeasted dough crust.
Unfortunately, I don’t have a recipe, but wish I did. The best I can do is to share where you can go to get a truly authentic version. Be warned, you will not escape without buying a truckload of bakery.
If you’re near St. Louis, head over the bridge to the Illinois side (don’t stop in East St. Louis- trust me on this one. It was featured in Escape from New York and National Lampoons Family Vacation for a reason). Head straight to Collinsville, Illinois, home of the ketchup bottle water tower, the International Horseradish Festival, and Kruta’s Bakery.
Kruta’s is the real deal- it’s a little family owned bakery that’s been there since 1919- no joke. Amazing from scratch bakery with the best gooey butter cake I’ve ever had. They’ve been in operation for 105 years for a reason! Well worth any additional fluffiness to anyone’s figure;)
Good luck on your recipe search! If you stumble on greatness, please feel free to share;)
For anyone addicted to that seaweed salad at sushi stores? Spiralize a cucumber into a strainer, and let it drain 10 minutes. Toss the cucumber strands with 1Tbs soy, 1Tbs mirin, 1tsp sesame oil, 1/2tsp MSG and some Korean chilli flakes (seedless, deliciously aromatic) and toasted sesame seeds. Adjust to personal preference and products used. Tastes almost identical to the commercial product, and I actually prefer the cucumber for texture.
At lunch I usually have a curried deviled egg. They also don’t last at work potlucks. Use a good mayo, (not salad dressing), mild yellow or Dijon mustard, sprinkle of celery salt, fresh ground pepper, good curry powder, and some sweet pickle juice to taste. Top with sprinkled paprika (sweet or smoked) or some Tajin. Deviled eggs are endlessly mutable.
Try this smashed cucumber salad—amazing with none of the bitterness you can get from cucumber. Also useful as a stress reducer!
https://www.recipetineats.com/smashed-cucumber-salad/
I’m a St. Louis native and in possession of a recipe titled Old Fashion St. Louis Gooey Butter Cake. It appeared online with no “owner/creator” listed. I make it usually in the cooler months and it’s always a big hit. I’m happy to send you the recipe.
Cooking/ food is my hobby. I love trying new things (and it doesn’t always need to be expensive). Right now I am on a veggie pizza with a ricotta “sauce”
Make a pizza dough (I use the pre mixes where you just add water if I want something fast). Then I mix ricotta with a torch of milk and onion powder, garlic powder, pepper, and a little Parmesan. Spread that on the (very) thin crust and put whatever veggie toppings I like ( gotta precook most of the veggies unless you’re fixing them super small). My favorite is mushrooms Or broccoli and onion.
I made carmalized pineapples and had my world changed! They are so good and make such a great tropical feeling breakfast with yogurt that delights me on rainy Scottish mornings 🙂
Lol, my favourite thing is tinned tuna in creamed cheese and mayo. I use it as a dip and spread.
As a born and raised St. Louisan, I might be a little biased but it is hard to beat a good gooey butter.
We’re just coming in to spring and the magnolia’s are flowering. So this evening I will be experimenting with pickling magnolia flowers.
The recipe I have is 100g of magnolia petals, 350ml of rice wine vinegar, 50g sugar, and a pinch of salt. Heat the vinegar, salt & sugar until dissolved, pack petals into a glass jar and pour over pickling liquid.
I like to also add sliced red onions to the cucumber salad, makes a beautiful contrasting colour and sweet crunch. Highly recommend swapping gochujang for chili crisp/chili oil (Trader joes Crunchy Chili Onion) for yummy crunchy bits and fire.
I’m nibbling on super tasty but super healthy blondies. i know, sounds impossible but hear me out- can of chickpeas (the US call these something different but I’ve forgotten
the word-its the main ingredient in humus)honey and peanut butter even amounts – about 4 tablespoons each, 3 to 4 tablespoons of self raising flour and an egg.
top with whatever little nibbly you have- I added honey cashews on one half and dark chocolate chips on the other.
Worthy protein and tasty, good fats and actually I want to bloody eat the whole tray. 😋
The other name for chickpeas is garbanzos, but most people in the US know what you mean by chickpeas.
Mod R – I noticed this morning that Graphics Audio was advertising some of their series are on sale now for 40% off including the Innkeeper series. I think it might be one of the very first that lured me in to Graphics Audio.
Obviously I found that listening to a book you love being dramatized adds a new dimension to my understanding and appreciation of it as I automatically buy all of the Ilona Andrews books when they come out immediately.
Anyone who’s skipped dramatization up to now can buy these at a bargain price now. Personally I’ll never wait for them to be on sale but now is a good time to listen to either these or whatever your favorite book is.
Speaking of cottage cheese, I was making lasagna last night. It’s delicious and easy! You need a 9 by 13 baking dish, noodles, flavorful sauce, Mozzarella (shredded), 16oz of cottage cheese, 2 eggs, and a container of spinach.
Heat your oven to 375°F.
To make the filling:
Chop up the spinach to your preferred size.
Put that in a large bowl with the cottage cheese and 2 eggs.
Mix well.
To assemble:
Spread sauce on the bottom of the dish.
Add a layer of noodles and then a bit more sauce.
Top this with the spinach filling.
Sprinkle 1/2 the Mozzarella across the top.
Spread another layer of sauce over this.
Add another layer of noodles.
Top with more sauce and the remaining Mozzarella.
Cover your dish tightly with foil and bake for 1 hour.
This recipe has always been a hit with friends and family. It’s very easy to wack together and doesn’t require cooking the noodles first.
Gooey butter cake os amazing and stupid simple to make from scratch.
I’m a big fan of adding things to a waffle iron and see what comes out 😹 Falafel mix for falafel waffles. Shredded Gruyère cheese for cheese ‘toasts’. Funnel cake mix for a less greasy indulgence. It can get messy, but good food usually is!
Oh my good grief. Just pass the potato chips and give me a spoon for the ice cream. If I’m too heavy for the pall bearers, you’ll just have get to stronger ones.
If you’d like the recipe for butter cake, I have a great one from my German grandmother that owned a bakery in Philadelphia. I can share😁
A recipe would be great, thank you! 😊 You can also email me directly at modr@ilona-andrews.com if it has secret ingredients hehe
Hah! I just added 1/2 a cucumber, sliced, to my plate of Pad That with tofu – I am susceptible to spicy so it cuts the heat without smothering it. And, I get a vegetable!
The other half got either sliced into a salad or later some lemonade/water with a sprig of mint, which I drank while feasting on watermelon chunks. It’s hot here lately and a/c is extremely limited.
I celebrated Friday and re-listening to GA’s Magic Rises with a can of generic Pringles and a cool tub of artichoke & jalapeño spread. It lasted several gnoshing sessions into the weekend.