Dope Dining

D.O.P.E. - Delicious. Outrageous. Piquant. Eats.  Recipes for meals made on the cheap and on the fly. There's comfort in knowing you won't spend all day making chicken stock; you won't go broke shopping at Whole Foods.  

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(Chopped) Poached Egg

My dad only knew how to cook two things: scrambled eggs and poached eggs. I suppose that’s actually only one thing done two ways, but whatever. He’d overcook the scrambled eggs transforming the yellow liquid into small, rubbery balls. Basically, he sucked at making scrambled eggs.  With the poached eggs, however, Dad achieved culinary perfection. If he was a contestant on Chopped and the four ingredients in the mystery basket were eggs, vinegar, spinach, and mushrooms, Dad would at least get through the Appetizer round but undoubtedly would be “chopped” in the Entrée round. (Unless, of course, he could make his poached eggs again, but I don’t think Ted Allen or the judges would be amused.)

In any event, Dad said the secret to perfect poached eggs was adding vinegar to the water – it was supposed to keep the egg white together. I’m not sure if it’s true, but I don’t poach my eggs without it.

1 egg 1 handful of fresh spinach (or arugula) 2 tablespoons diced onion (I used red but you can use yellow) 2 white button mushrooms, sliced 1 tablespoon of butter ¼ sliced avocado 1 tablespoon of vinegar Melt the butter in a small frying over medium heat. Add the mushrooms and onions and stir, cooking until the onions are translucent and the mushrooms browned – about four minutes. Remove from heat and set aside in a small bowl.

Using that same frying pan, add water until the water fills two-thirds of the pan. Pour the vinegar into the water, place the pan on the stove, and turn the heat on high. When the water boils, carefully crack the egg into the boiling water, and reduce to medium heat. You’ll want to watch the egg cooking so your water doesn’t boil over. While your egg cooks, place your spinach on a plate and top with your sliced avocado.

Now the big question: When is the egg actually done? Well, that all depends upon how you like your eggs. If you like a yolky, runny mess, then five minutes should do the trick. If you like your yolk fully cooked like a hardboiled egg, then you’ll want to cook your egg for about eight minutes. You’ll need to experiment with this based on your stove’s heat. When done, carefully extract your egg from the water using a spatula or large spoon. Place on top of spinach and top with your mushroom onion mixture. Add pepper and salt as needed. #Bonappetit!

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Swift Twist on Oliver's Gruel >$1.00

So sorry to be remiss in posting for so long. My real job got in the way these past 12 months. But I’m back with more delicious eats that will make your tummy laugh and your wallet sing. 

I never ate oatmeal as a kid because honestly it looked like barf in a bowl and tasted like wet paper. But one winter morning when I was chilled to the core, I cooked up some oats and added some other ingredients. Now I love oatmeal. Oatmeal is a good source of fiber, protein, magnesium and phosphorous. If you’re an oatmeal hater, here’s hoping I can change your mind. If you’re on the Atkins diet, never mind. 

1/2 cup Quaker Quick 1-Minute Oats (you can use regular oats but they take longer to cook - about five minutes) 1 cup of water 1/4 of a pear, cut into small cubes (you can substitute pears for your favorite other fruit: banana slices, raspberries, blueberries, apples, whatever) 1 teaspoon of unsalted butter 5 pecans (or walnuts) broken into small pieces 1 tablespoon of brown sugar Put water in a saucepan and bring to a boil. Add oats and reduce heat to medium and cook for approximately one minute. Transfer cooked oats into a bowl and top with remaining ingredients. The melted butter with the brown sugar will have you saying, “Please sir, I want more.” 

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10 @ Sochi - $2.00

I love all the pizzas I make but this particular recipe would bring home the gold in Sochi.  You're welcome.  

1 tablespoon olive oil 1 pizza dough (I use Fresh & Easy's) room temperature 8 sandwich size slices of Swiss cheese 2 cups of fresh spinach 6 raw mushrooms, thinly sliced 1/3 of a yellow onion, thinly sliced 1/4 cup of cream cheese 2 cloves of fresh garlic, thinly sliced salt & pepper Preheat your oven to 370F, convection setting if you have it. Oil your pizza stone or pan with the olive oil.  Shape your pizza dough into a thin round using your hands. (You can roll it out with a rolling pin on a floured surface if your dough is being sassy and uncooperative.  BTW, cold dough acts like a rebellious teen who doesn't care about getting grounded.  "F*ck you, Mom and Dad.")  Place dough on pan/stone and top with cheese slices, spinach, onions and mushrooms.  Top with sliced garlic and cream cheese in teaspoon-side portions.  Season with salt and pepper.  Bake for 17 minutes or until dough is golden brown.  Serves four.  #dopedining #pizza #sochi #vegetarian #bobcostas

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Pear & Bleu Cheese Pizza w/ Mustard Cream Sauce - $2.00

1 store bought whole wheat pizza dough (I use Fresh & Easy's) 5 sandwich-size slices of Muenster cheese 2 ripe Bartlett pairs - peel on, cut into thin slices 1/2 cup crumbled Bleu cheese 1 cup arugula cracked black pepper Generously oil a pizza stone or pizza pan.  Shape dough into round and place on stone/pan.  Top dough with cheese slices, pears, Bleu cheese, arugula and cracked black pepper.  Place in preheated 375 convection oven (or 400 regular setting) and cook for 17 minutes or until dough is a golden brown. Remove pizza from oven.  While pizza is cooling, whisk together the following ingredients into a small bowl:   4 tablespoons of whipping cream 2 tablespoons dijon mustard 1 teaspoon honey Once all mixed, drizzle on top of your pizza.  Add cracked black pepper. Cut, serve, love.  Serves 4.  #dopedining

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BLT Chopped Salad - $2.50

Recipe compliments of my book group pal Phyllis who found this on Pintrest which I modified slightly.  Let's give a shout out to How Sweet It Is - www.howsweeteats.com. 2 cups of chopped arugula 2 cups butter leaf lettuce chopped 1 pint of sliced grape tomatoes 2 avocados sliced into small bite-sized pieces 2 ears of fresh raw corn - with kernels sliced off the ear 1/2 cup crumbled feta cheese 5 slices of cooked bacon broken into small pieces 1 lemon 1/4 cup olive oil salt and pepper to taste Place the first seven ingredients into a large salad bowl.  Place the squeezed juice from the lemon in a small container and whisk in the olive oil.  (I don't like much dressing on my salads so I use about 1/2 of the dressing called for here.)  Salt and pepper to taste.  Dress.  Toss.  Eat.  Serves 6.  #dopedining

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Parsnip, Leek & Cauliflower Soup W/ Chili Honey Cornbread - $2.00

I really need to fire my photographer. This looks like prison food. Here we go -  #TrustFall  Soup 3 parsnips cut into 1 inch pieces 1/2 head of cauliflower cut into 2 inch pieces 2 leeks thinly sliced - just use the white to light green parts 1 tablespoon of olive oil 6 cups of water 2 cubes of Knorr chicken bouillon - these are larger and you use one cube for every two cups of water but only use 2 for this recipe.    Salt to taste 1 lemon 3 tablespoons sour cream (or creme fraiche if you're going bougie) I tablespoon dried dill Warm olive oil in a heavy pot over medium heat then add the sliced leeks. Cook for about 5 minutes stirring often.  Add parsnips and cauliflower and then add the water and bouillon. Cover and reduce heat to low for about 45 minutes or until a knife runs easily into the parsnips.  Working in batches, puree the vegetables and broth in a blender first on "stir" mode and then taking it up to "liquify" mode.  Be sure to vent your blender top when you process your soup otherwise it will explode out the top like Mount Vesuvius. Once it's all pureed, return it to the heavy pot. Add salt if necessary.  Ladle into bowls and top with a teaspoon of sour cream, a drizzle of fresh squeezed lemon juice and a sprinkle of dill.   Cornbread 1 tablespoon canola oil 1 stick of butter, melted 1/2 cup sugar 1/4 cup honey 1 egg 1 cup flour 2/3 cup corn meal 1 teaspoon baking soda 1 teaspoon salt 1 4 oz. can diced green chiles fresh ground pepper Preheat oven to 350.  Oil a square 8 x 8 baking pan with canola oil.  In a medium bowl place melted butter, sugar, and honey and mix well with a hand mixer on low speed.  Add egg and mix well.  Add all dry ingredients and mix until just blended. Add the diced chiles and a generous amount of black pepper and mix well.  Pour into pan and bake for 25 minutes or until you stick a knife into the middle of the pan and the knife comes out clean.  Let cool in the pan for about 15 minutes.  Transfer to a plate and cut into small squares.   Soup and cornbread serves 5.  Today it rained so I felt like making soup.  #dopedining

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Zucchini Onion Pizza w/ Blueberry Jam, Truffle Sea Salt & Arugula - $2.50

Haters don't hate.  I know putting jam on pizza sounds bad, like Miley Cyrus's twerking at the VMAs, but you're wrong. I'm not sure why tomato sauce has been the darling of the pizza dough since FOREVER, but I top my pizzas with anything BUT tomato sauce.  Trust me here.  I won't let you down.  Okay here goes..... 2 tablespoons olive oil 1 store bought pizza dough (I use Fresh & Easy's rosemary dough) 3 tablespoons of blueberry jam (if you don't have blueberry use any berry jam in your pantry/refrigerator.) 7 slices of Swiss cheese (seriously, trust me on this cheese choice too) 1 cup shredded Mozzarella cheese I zucchini thinly sliced 1/3 yellow onion, peeled and thinly sliced 1/2 cup halved cherry or grape tomatoes 3 cloves of garlic peeled and minced 1.5 teaspoons truffle sea salt (I get mine at fab.com.  You can use regular salt if you don't have this bougie one.) 1.5 teaspoons ground pepper 1 cup of arugula

Preheat convection oven to 350 or 375 for a regular oven setting.  Generously grease your pizza stone/sheet with olive oil.  Shape the dough into an oval and place on stone/sheet.  Evenly spread the jam over the dough.  Top with Swiss cheese slices, Mozzarella, zucchini, onions, tomatoes, garlic, salt and pepper in that order (do not add the arugula - that comes at the end).  Bake for 17 minutes (convection) or until dough is golden brown. Remove from oven and top with fresh arugula.  Serves 4.  You're welcome.  #dopedining  

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Smells Like Teen Spaghetti - $2.25

I almost didn't post this recipe because everyone knows how to make spaghetti but then I remembered that's not true.  When my kids were in their early teens, they asked me how to make spaghetti.  Hadn't they been watching me cook this dish dozens of times?  Well apparently not.  What makes this recipe a little different is not cooking the garlic.  #spoileralert  And each time I make this I crack up a little thinking of Spagett!  

2 tablespoons olive oil 1/2 yellow onion peeled and chopped 1 cup sliced mushrooms 1 pound of ground turkey (or you can make it vegetarian style and add two packages of Gardein soy patties - get them at Fresh & Easy) 1 jar of prepared tomato sauce (I used Fresh & Easy's tomato basil marinara) 1/2 package of spaghetti noodles 4 cloves of garlic minced 1/4 cup chopped Italian parsley 1/2 cup grated Parmesan cheese Place onions, mushrooms and ground turkey/soy in a large skillet over medium heat.  Cook until turkey is browned (no longer pink) and onions are soft and semi-transparent (about 10 minutes).  Stir in jar of tomato sauce.  Reduce heat to low, cover and let simmer for 15 minutes, stirring periodically.  While your sauce is simmering, cook your noodles by following the directions provided on the package.   When the noodles are cooked (it takes about 8 minutes for your water to boil and about 10 minutes to cook your noodles) drain them in a colander and rinse them with cold water to remove excess starch so they don't get sticky and clump together.  When you're ready to serve your spaghetti, add the raw minced garlic to your sauce and stir well.  Plate your noodles and top with a generous serving of the sauce.  Top that with your fresh Italian parsley and cheese.  Serves 5.  It's not Chef Boyardee.  #dopedining

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Chocolate Chip Cookies with Lavender Sea Salt - $.78

1 stick of butter, melted 1/2 cup sugar 3/4 cup packed brown sugar 1 egg 1 teaspoon of vanilla 1.5 cups of flour 1/2 teaspoon of baking soda 1.5 teaspoons of lavender sea salt (I get mine at Fab.com) 1/2 package of chocolate chip cookies (I like the Fresh & Easy brand with 60% cacao.) Preheat oven to 350 (not convection).  Melt butter and place into mixing bowl.  Add sugars and beat with a hand mixer on medium speed for 2 minutes.  Add egg and vanilla and mix until well blended.  Add flour, baking soda and salt.  Mix well.  Stir in chocolate chips.  Place tablespoon size cookie dough onto a foil-lined cookie sheet about 1 inch apart. I only bake one sheet at a time - sometimes my oven likes to burn cookies with two sheets baking at a time. You don't have to bake all the cookies at once. Freeze any remaining dough so you have hot baked cookies on demand whenever you want.  One sheet makes 12 cookies and serves 6 (2 cookies pp). Cookies like mom used to make.  #dopedining

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Roasted Turmeric Vegetables with Yogurt Tarragon Sauce - $1.62

1/2 head of cauliflower - each floret cut into half 1 peeled yellow onion cut into 2 inch pieces 3 red potatoes, skin on and quartered 1 zucchini cut into 1.5 inch pieces 1 teaspoon curry powder 1 teaspoon turmeric 1/4 cup olive oil Salt and pepper to taste

Sauce 1 cup non-fat Greek yogurt 2 large garlic cloves - peeled and minced Juice from 1/2 a lemon 1 tablespoon of honey 1 teaspoon dried tarragon Preheat oven to 350 (convection) or 375 regular setting.  Place your cut vegetables into a large bowl.  Add spices, olive oil, salt and pepper.  Mix well.  Transfer to a large casserole baking dish and place in oven.  The vegetables take about 30-45 minutes to cook.  Check your vegetables about 20 minutes into the cooking time and mix them around the dish to redistribute. Return to baking.  When you can easily run a knife through the potatoes, they're done.  Remove from oven. For the dipping sauce, whisk all ingredients together in a small bowl.  Plate roasted vegetables and serve with a side of sauce.  Serves 4. They're not pretty but they're good. Eclipses the chicken McNugget dipping experience. #dopedining

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Fennel, Cucumber & Peach Salad - $1.85

1 head of Romaine lettuce 1/2 cup thinly sliced fennel 3/4 cup thinly sliced green onions 1/2 cup chopped mint 1/2 cucumber - unpeeled and cut into small quarters 1 heirloom tomato - sliced into thin wedges 1 peach - sliced into thin wedges (I get my peaches at Costco - so juicy!) Dressing: 1/4 cup olive oil Juice from an entire lemon Fresh ground pepper

Wash lettuce, pat dry and break into small pieces.  Add remaining ingredients.  Whisk olive oil and lemon together and dress salad right before you eat it.  Serves 4.  Say so long to Jello-mold salads.  #dopedining

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Heirloom Tomato Artichoke Pizza with Onion Relish & Cream Cheese - $2.50

1 store bought pizza dough (I used Fresh & Easy's rosemary dough) 3 tablespoons of Stonewall Kitchen's onion and garlic spread 6 slices Provolone cheese (I buy mine at Target) 1/2 cup shredded Mozzarella cheese 1/2 cup thinly sliced yellow onions 1 thinly sliced heirloom tomato (placed on a paper towel to soak up the moisture) 1 small jar of artichoke hearts drained 1/4 of a block of cream cheese 3 cloves of garlic, minced Fresh pepper Fresh Italian parsley chopped for garnish

Preheat your oven to 350 (convection setting if you have it). Generously oil your pizza stone or pan.  Shape your pizza dough into an oval and place on your stone/pan.  Spread onion relish on dough.  Top with both cheeses, onions and tomatoes, artichoke hearts, cream cheese divided into teaspoon portions and fresh garlic.  Top with ground black pepper and bake for 17 minutes or until crust is golden brown.  Top with chopped fresh parsley. Bye bye Papa John's. Serves four.  #dopedining

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Cinnamon Roll Waffles - $1.00

1 roll of Pillsbury cinnamon rolls (8 total in the tube) 3 tablespoons of canola oil Grease the waffle iron with the canola oil - both top and bottom - and turn the power on.  Once the iron reaches the readied temperature, place one roll cinnamon top up into each quadrant and close the lid.  Once the iron signals the waffle's completed cook time, lift the lid, plate the waffles and spread some of the frosting on top.  Cover with foil until the other four waffles are cooked.  Serves four. #dopedining

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Poached Egg W/ Arugula and Sriacha - $1.25

1 egg 1 piece of bread - either sour dough or wheat 5 grape tomatoes 1/4 ripe avocado Small handful of arugula Sriracha sauce Fresh cracked pepper  Place two cups of water in a small frying pan and bring to a boil.  Crack egg into boiling water and reduce heat. (Cooking time is typically 2-3 minutes depending upon how runny you like your eggs.)  While the egg is cooking, pop your bread in the toaster.  Meanwhile slice and plate your tomatoes. Smash the avocado on top of the toast then add the arugula.   Place your cooked egg atop the toast stack. Season with pepper and Sriracha.  

Based on California prices, this meal will set you back about $1.25. Way doper than a sausage McMuffin and better for you. #dopedining