Favourite Mac n Cheese

 photo pending

My updated and preferred method of making what is probably my favourite dish.

• 1 C small-shape dry pasta
• 1 Tbsp butter
• 1 Tbsp flour
• 1/8 tsp salt
• dash cayenne pepper
• 2/3 C milk
• 1 C shredded sharp Cheddar cheese
• 1/3 C panko bread crumbs
• 1/4 C shredded Mexican cheese blend

1.  Preheat oven to 350°F.  Boil pasta according to package directions until just cooked or slightly al dente.  Do not overcook the pasta. 
2.  While the pasta is cooking, in a medium, heavy, oven-safe pan over medium-high heat, melt butter, using a whisk to move it around so that the melted butter covers the bottom and inner sides of the pan.  Once the butter is completely melted and starting to bubble, but before it begins to brown, add flour, salt, and cayenne.  Whisk to combine, and do not allow the flour to burn.  Add milk, a Tablespoon or so at a time, whisking constantly but not fast.  Be sure that the flour-butter mixture is being fully mixed into the milk with each addition.  It may not be necessary to use all of the milk, stop when the sauce is a little thinner than preferred consistency, as the cheese will thicken the sauce.
3.  Drain cooked pasta and leave in colander until needed. 
4.  Add sharp Cheddar cheese to sauce in small amounts, whisking through to fully melt cheese and mix it into sauce.  Once cheese sauce is complete, add drained pasta in small amounts and stir through.  Flatten pasta in sauce within the pan, filling the pan and creating an even top.
5.  Toss panko and Mexican cheese together, and spread over top of pasta in sauce. 
6.  Bake, at 350°F, for 20 minutes or until golden and crispy on top.  Remove from oven, run a spatula around the edge, and allow to cool for 2 minutes before serving.

Robyn's notes: this is a go-to recipe for me now, and typing it here is the first time I've actually written it up, I just do it from memory when I make it.  I have been known to add cooked crumbled bacon, and when I do so I will often replace a bit of the butter with bacon grease (not a lot, though, or the sauce will struggle to come together).  You can't specifically taste the cayenne with just a dash, it simply provides some depth of flavour, but I have a couple of times been overly generous with the dash and it's been noticeable then!  So if you like a bit of kick, feel free to go a little heavy on it.  Change up the cheese if desired--I've used Kerrygold Dubliner a few times--or add a favourite seasoning to the topping, whatever feels right.  The pan I use is an enameled cast iron 8 inch round skillet, happens to be made by Crock Pot (not sponsored).  I own two identical pans, in the teal that is my favourite colour, and they are holding up.  Watch me demonstrate this recipe on YouTube!

 ***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Pice ar Maen

 

I had been wanting to make Welsh cakes for awhile, but basically just not getting around to it, because I knew they were traditionally made on a griddle, which I don't have.  One day I just decided to do it in my enamel cast iron skillet and they came out marvelously!

•  1 1/2 C flour
• 1/2 C sugar
• 1 tsp baking powder
• 1/4 rounded tsp salt
• 1/4 tsp nutmeg
• 8 Tbsp butter, cold, diced
• 1/2 C milk chocolate chips
• 1 egg, beaten with enough milk to yield 1/3 C liquid

1.  In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
2.  Work in the butter until mixture is evenly crumbly, a few larger pieces of butter can remain.  
3.  Mix in the chocolate chips.
4.  Add the milk/egg mixture, stirring until everything is moistened.
5.  Turn the sticky dough out onto a well-floured surface and shape into a disc.  Roll into a circle about 1/4 inch thick.  Be sure to reapply flour under the dough while rolling, so that it won't stick.  Cut dough into circles using 3 inch biscuit or other round cutter.  Gather and re-roll scraps, cutting until all dough is used.
6.  Heat an ungreased skillet over low-medium heat (for an electric skillet, set to 325°F).  Dry-fry the cakes (no grease) for about 2 1/2 minutes on each side, until golden brown and cooked through.  Let cool on a rack.

Robyn's notes: I don't even want to say how quickly I ate the first batch of these.  I didn't expect the dough to be as sticky as it was; simply cutting them out was a bit of a challenge.  Tradition would call for currants, not chocolate, but I went for my preference.  They certainly do make them with chocolate in Wales sometimes.  Do a test cake to see if the pan is the right heat.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

3-Ingredient Reese's Fudge

 picture coming soon

The well-known straightforward "cheater" Reese's fudge.

• 14 oz can sweetened condensed milk
• 3 C milk chocolate chips
• 25 mini Reese's cups

1.  Line an 8 inch square pan with parchment paper, set aside.  Unwrap peanut butter cups and chop into pieces. 
2.  In a medium pan set over medium-low heat, combine condensed milk and chocolate chips, stirring, until chocolate is melted and mixture is smooth.
3.  Pour into prepared pan.  Press chopped Reese's into the fudge mixture.  Let cool for at least two hours.

Robyn's notes: This can cool in the fridge if you're in a hurry, I just prefer the way chocolate goods come out when they're cooled on the counter instead.  Store in an air-tight container.  If you put the Reese's in the freezer for about 15 minutes before starting, it'll be easier to unwrap them and they'll stay together in chunks better.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Sourdough Discard Biscuits

• 1/2 cup All-Purpose Flour
• 1 teaspoon baking powder
• 1/4 rounded teaspoon salt
• 4 tablespoons unsalted butter, cold
• 1/2 cup sourdough starter discard

1.  Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
2.  Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.  Add the starter, mixing gently until the dough is cohesive.
3.  Turn the dough out onto a lightly floured surface, and gently pat it into a round about 1"-thick.  Use a sharp biscuit cutter to cut four rounds, cutting them as close to one another as possible. Or slice with dough cutter into four irregularly shaped biscuits.
4.  Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
5. Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.

Robyn's notes: even though I use the tiny starter method, I still get a lot of discard, so I was making these biscuits often for awhile.  Sourdough starters can vary in how liquid they are. If the dough seems very dry, dribble in a bit of milk or buttermilk until it comes together.  These come together easily and are quite good, especially with butter and honey.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Butter Crackers

When you have a little extra time to spend, it's absolutely worthwhile to spend it "puttin' on the Ritz" and making these crackers at home, instead of purchasing them.  They're actually quite straightforward to make, tasty, and homemade means you know exactly what's in them.

• 1 C flour
• 1 1/2 tsp baking powder
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 3 Tbsp cold butter
• 1 Tbsp vegetable oil
• 1/3 C water (or as needed)
• 1 1/2 Tbsp melted butter
• 1/4 tsp salt for topping

1.  Preheat oven to 400F.  In a mini food processor, combine flour, baking powder, sugar, and salt.  Add cold butter a few small pats at a time, pulsing to combine.  Pour in oil and pulse to combine.  Add water about a half Tablespoon at a time, pulsing with each addition, until dough comes together forming a ball, scraping down sides if necessary.
2.  Roll dough very thinly and cut out with cookie cutter.  Poke 5-6 holes in each cracker with a skewer or the back of a toothpick.  Bake on a parchment- or silpat-lined baking sheet for 10 minutes, or until crackers are just beginning to brown.
3.  In the last minute of baking, combine melted butter and salt for topping.  When crackers are fully baked, brush each with melted salty butter and allow to cool.

Robyn's notes: I have never used all of the water, I generally use about half of what's called for, but I'm also baking at high altitude and often when it's pretty low humidity.  If the dough has come together, stop adding water. These make very tasty crackers, which I keep going back to. As I do with the bought version, I enjoy them plain, with cheese, and with peanut butter.  For the price of ingredients in my area, this is an item it's financially reasonable to make instead of buying.  It's also a good option for recipes that call for a crushed Ritz crust, avoiding buying a full box of crackers and having leftovers (since avoiding leftovers is one of my missions in life).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

InstantPot Applesauce

Usually, I make a good-sized batch of applesauce and can it, so I have plenty on hand for just a little bit of work. However, if I don't have time to do those extra canning steps, I can make a smaller batch in the InstantPot Mini.

1 1/2 lbs apples (about four medium)
1 1/2 Tbsp unsweetened apple juice
1/4 C sugar
1/4 tsp cinnamon

1. Peel, core, and slice apples into eighths. Cut each segment in half crosswise.
2. Place apples in the inner pot of Instant Pot Mini. Add apple juice.
3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 4 minutes. After cooking, release the pressure naturally for 15 minutes, then quick release any remaining pressure.
4. Unlock the lid. Add sugar and cinnamon. Smash with a potato masher to desired consistency. Carefully taste and adjust seasoning, adding more sugar if needed. Be aware that the apples will taste sweeter when hot.

Robyn's notes: if you're not sure which varieties are sauce apples (as opposed to eating or pie apples), feel free to ask the produce manager. Some options are Fuji, Golden Delicious, Braeburn, Cortland, Crispin, McIntosh, Liberty, and Rome. The best sauce is made with a combination of two varieties. It's good to keep a few juice boxes on hand in the pantry for this use, since the recipe calls for such a small amount of juice. Don't think you can skip the juice, the IP won't come up to pressure without the juice inside.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.

Instant Pot Parmesan Pasta

• 1 Tbsp butter
• 1 garlic clove, minced
• 1 C penne or other medium pasta
• 1/2 C water
• 1/2 C heavy cream 
• 1/2 C chicken broth
• 4 Oz Parmesan cheese, grated

1.  With Instant Pot on saute mode, melt butter, then add garlic and cook, stirring, for 30 seconds. 

2.  Add pasta, water, heavy cream, and broth; stir well. Seal pot lid and cook on high pressure for 3 minutes. 

3.  Quick release pressure, then open the lid. Stir in cheese until melted. 

Robyn's notes: I made this several times and it was the only recipe from the source that worked. I have completely rewritten it, because it was in sorry state originally.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often. 

Mushroom Fried Rice

This great and simple vegetarian dish will use up any leftover rice and mushrooms in the house.

• 1/4 C fresh mushrooms, sliced
• 2 Tbsp chopped onion
• 2 Tbsp oil
• 1 C cold cooked rice
• 1/4 C frozen mixed vegetables, thawed
• 2 Tbsp reduced-sodium soy sauce
• 1 egg, beaten

1.  In a medium skillet, cook mushrooms and onion in oil until tender.  Stir in the rice, vegetables, and soy sauce and cook over low heat for about 3 minutes, stirring occasionally, until vegetables are cooked through and most liquid is evaporated.
2.  Add egg; cook and stir for1-2 minutes or until egg is set.

Robyn's notes: I'm really very much a scent cook, certain ingredients make a dish smell so good that I get much more excited about it than you would expect.  Soy sauce is one, as soon as I add it to the skillet my tummy starts rumbling!  Try Chicken Fried Rice for another tasty version.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Cookie Butter

You don't know what you're missing until you've tried it!

• 1/2 C milk
• 2 Tbsp butter
• 1 Tbsp sugar
• 2 tsp unsweetened Dutch-process cocoa powder
• 12oz Oreos (about 30 cookies)

1.  In a large saucepan heat and stir the milk, butter, sugar, and cocoa over medium heat until milk is warm and sugar is dissolved; cool.
2.  Place cookies in a food processor or blender; cover and process or blend until coarsely ground.  With machine running, gradually add milk mixture, stopping to scrape container as needed.

Robyn's notes: this is great over toasty bread or bagels, shortbread, pound cake, fruit, or used as frosting.  Of course, it's also fantastic just on a spoon!  You can use flavored Oreos, such as peanut butter or mint, very successfully.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Pancakes

Time for breakfast!

• 1 1/4 C gluten-free baking flour
• 1 1/2 Tbsp brown sugar
• 1 Tbsp corn-free baking powder
• 1/4 tsp salt
• 3/4 C dairy-free milk
• 1/2 C water
• 1 1/2 Tbsp sunflower oil
• 1/2 tsp vanilla extract

1.  In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.  Add milk, water, oil, and vanilla.  Stir until just combined, being careful not to overmix.
2.  Heat a medium skillet over medium-low heat.  Coat with cooking spray or oil.  Add 1/4 C of batter to pan.  Flip pancake when bubbles appear in center and underside is golden brown, repeat on other side.  Continue with remaining batter, serving warm.

Robyn's notes: because of the homemade baking powder, these will not rise as high as standard pancakes, so you're unlikely to get that thick white edge we're all used to seeing.  If corn is not a problem for you, feel free to use store-bought baking powder, and your edges will be less lacy.  These pancakes are best when made small.  Instead of having a short stack of wide pancakes, have a higher stack of petite ones!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cheese Sauce

After making a batch of this, several other recipes will go like lightning!

• 2 Tbsp butter
• 1/4 C finely chopped onion
• 1 clove garlic, minced
• 2 Tbsp flour
• 1/8 tsp pepper
• 1 1/2 C milk
• 1 1/2 C shredded 3-cheese blend

 1.  In a medium saucepan, melt butter over medium heat.  Add onion and garlic; cook 4-5 minutes or until onion is tender, stirring occasionally.  Stir in flour and pepper; cook and stir for 1 minute.  Gradually stir in milk.  Cook until sauce is thickened and bubbly, stirring frequently.  Add cheese, stirring until melted.
2.  Place cheese sauce in 1 Cup portions in airtight containers.  Cover and store in the refrigerator up to 3 days.

Robyn's notes: a simple and straightforward cheese sauce, made particularly nice by the addition of garlic.  This sauce makes Chicken Enchiladas, Chicken PotPies, and Cajun Chicken Pasta go much faster on those days you don't have time, and can easily be used to make mac n cheese just by stirring cooked pasta into it and baking.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Fast Fruit Pie

If you've kept a batch of our make-ahead pie/tart dough in the freezer, you can use it to throw together this quick pie, using frozen fruit! 

• 1 C frozen sliced peaches, unsweetened
• 1/4 C frozen raspberries, unsweetened
• 1/4 C sugar
• 1 Tbsp + 1 tsp tapioca starch (tapioca flour)
• 1 batch pie dough

1.  Preheat oven to 400°F.  In a medium bowl, combine raspberries, peaches, sugar, and tapioca starch.  Fruit does not need to be thawed ahead of time.  Set aside. 
2.  On a lightly-floured surface, roll one portion of dough to fit inside of 7-inch pie pan.  Gently place into pan, pressing into place carefully.  Roll second portion of dough to the same thickness as the first.  Use small cookie cutters to cut out sections of dough, set aside. 
3.  Transfer fruit mixture to dough-lined pie pan.  Top with cut-out dough pieces.  Bake at 400°F for 20-25 minutes, or until dough is golden and fruit is cooked through inside.  Allow to cool on a rack for several minutes before serving. 
You can change up the fruit used in this pie to your preference, as long as it totals about 1-1 1/4 C.

Robyn's notes: by fluting the edges of the crust or using a lattice top instead of cut-outs, you can make this pie very pretty.  My intent here was to show a fast, delicious pie, not one for presentation, but feel free to go wild with the look.  Watch me demonstrate this recipe (and the dough!) on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cast Iron Skillet Mac n Cheese

If you really want nice crunchy browned cheese bits around the edges of your mac n cheese, a cast iron skillet is the way to go!

• 1 C small elbow pasta
• 1 Tbsp butter
• 1 Tbsp flour
• 3/4 C milk
• 1 C shredded extra sharp cheddar cheese, divided
• 1/4 C bread crumbs

1.  Preheat oven to 350°F.  Cook pasta until not quite cooked through, about 5 minutes.
2.  In 8 inch cast iron skillet, melt butter over medium-high heat.  Add flour and whisk constantly until combined and just starting to brown.  Do not overcook flour.  Add milk all at once, whisking constantly.  Continue whisking until thickened.
3.  In small bowl, combine 1/4 C of cheese with breadcrumbs.  Set aside.  Add cheese to white sauce and stir through to combine.  Stir pasta into sauce, top with breadcrumb mixture.  Bake at 350°F for 18-20 minutes until hot throughout and browned on top.

Robyn's notes: if desired, the pasta can be cooked in the skillet first, instead of in a separate pan.  For me, the weight of the cast iron, combined with how shallow it is, makes me nervous about carrying it full of boiling water and pasta to the sink to drain.  But I have done it, so I can promise it's possible.  I got mostly set up to do this and only then realized I was out of regular elbow mac, so instead of going back to the store I used gluten-free.  Barilla brand gluten-free elbow mac, while oddly translucent in the box, tastes the same in this recipe as regular pasta.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cast Iron Pizza

I'm always stumbling across recipes for pizza that start with heating the stone in the oven, but no matter how often I see tips for getting a makeshift pizza stone at the hardware store, I don't have one (for one thing, my oven's coils are on the bottom, so I couldn't put the stone on the floor of the oven and would have to place it on the rack, which would mean taking it out when I'm cooking something else, and storage space is limited).  This recipe will make a great pizza without fancy equipment!

• 1 portion pizza dough (about 6oz)
• pizza sauce and toppings as desired

1.  Preheat oven to 500°F.  Press dough into base of 8-inch cast iron skillet, being sure not to make any sections too thin.  Add preferred toppings (see note, below).
2.  Cook over medium-high heat on a burner for 2-4 minutes, or until pizza has puffed up and bottom is spotty brown.  Transfer skillet to preheated oven and cook an additional 7-10 minutes or until cooked through.  Allow to cool for 2-3 minutes before eating.


Robyn's notes: this is, in my opinion, the best way to make a pizza.  The dough is just properly crispy on the outside but soft inside, the cheese comes out just right...in the absence of a pizza oven I don't think it gets better.  The photo above (and the video) are a simple cheese pizza, with tomato-based sauce, mozzarella, and Parmesan.  But the technique works for any pizza toppings.  Mozzarella and basil leaves, alfredo, sausage, whatever you like.  Just remember that you probably want less sauce than you think.  Too much sauce makes the dough soggy.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cherry Garcia Bread

I made ice cream bread a few years ago, when it was making its way across the web like lightning.  It was fine, it definitely was bread, but it just wasn't very interesting.  My very first thought at the time was that it needed dark cherries.  So when I noticed that Ben & Jerry's pints were on sale recently, I decided that Cherry Garcia® would make a good experiment. 

• 1 C Cherry Garcia® ice cream, softened
• 3/4 C self-rising flour (see notes, below)

1.  Preheat oven to 350ºF.  Grease and flour a mini loaf pan.  
2.  Stir together ice cream and flour until flour is just moistened.  Do not overmix.  Spoon into prepared loaf pan.  
3.  Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for several minutes before transferring to a wire rack.

Robyn's notes: if you don't have self-rising flour on hand and don't want to buy it just for this purpose, you can make your own.  Self-rising just means the leavening is already mixed into the flour.  To make, combine 1 C all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt, then measure what the recipe calls for from the mixture.  I bake at high altitude, so this took more than 35 minutes to get properly done in the center, but closer to sea level the shorter time may work best.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Cheesy Eggs in a CrockPot Lunch Warmer

I won a CrockPot Lunch Warmer in a raffle and have been trying it out.  Works great for its intended purpose, which is to warm up leftovers or canned food over a few hours, to avoid sad desk lunches in places where a microwave isn't available or isn't convenient.  While it is not to be used to cook food, uncooked meat should never be heated in a lunch warmer, I was able to make this successful from-scratch dish for one.

• 2 eggs
• 1 Tbsp milk
• salt and pepper to taste
• 1/4 C shredded cheese

1.  In a small bowl, whisk together eggs and milk until well combined.  Add remaining ingredients and stir.
2.  Pour into lunch warmer insert.  Plug in and cook for 90 minutes, stirring after 45 minutes.

Robyn's notes: obviously not the most efficient way to scramble eggs, but it certainly does work well when the lunch warmer is the only heating method available.  Watch me demonstrate this recipe and discuss the warmer generally on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Syrian-Style Falafel

This is a shortened, at-home version, which takes advantage of canned chickpeas.  The true traditional falafel wouldn't stoop to such a convenience food.  Remember not to discard the rest of the chickpeas, there are other recipes here on the site that use the other half can, and the liquid they're canned in--aquafaba--is a great vegan egg replacement in things like meringue, mayonnaise, and some frostings.

• 1/2 can chickpeas, drained
• 1/4 C chopped onion
• 1 Tbsp finely chopped fresh parsley
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp baking soda
• 2-3 Tbsp flour
• olive oil

1.   Combine chickpeas, onion, parsley, garlic, salt, cumin, and coriander in food processor bowl.  Pulse until blended but not pureed.
2.  Add baking soda and 2 Tbsp of flour, and pulse.  The dough should form a ball but not stick to your hands.  Pulse in additional flour if necessary.  Turn into a bowl and refrigerate, covered, for 2-3 hours. 
3.  Form into walnut-size balls and flatten gently.  Heat oil in a deep skillet over medium-high heat and fry for 1-2 minutes per side, or until golden brown.  Drain on paper towels. 

Robyn's notes: I folded these into flatbread, with sliced tomato and cucumber, and some Tahini Dipping Sauce.  The baking soda is used because I use canned chickpeas.  Without it, the finished product would be mushy and unpleasant.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Tahini Dipping Sauce

• 3 Tbsp tahini
• 2 Tbsp water
• juice of 1 lemon
• 1/2 tsp salt

1.  Whisk together tahini and water.  Add lemon juice and continue mixing, adding salt to taste.

Robyn's notes: added a needed touch to the flatbread sandwiches I made using Syrian-Style Falafel, but not exciting.  I didn't use the full amount of salt, didn't feel it was needed.  Made about 1/4 C total.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Iranian Cinnamon-Date Omelette

Persian cooks have a lot of fabulous dishes in their repertoire, but if you had to focus on one thing they do particularly well, it's the way they combine sweet with savoury.  If you really want to start your day off right, this omelette for one is the way to go!  This recipe is courtesy Yasmin Khan, and her book The Saffron Tales.

• 4 pitted Medjool dates, halved
• a couple pinches of ground cinnamon
• a good pinch of ground ginger
• 3 Tbsp water
• 2 eggs
• pinch of sea salt
• 2 tsp milk
• 1 Tbsp butter

1.  Place dates, cinnamon, ginger, and water in a small pan.  Stir well, cover, and cook on low for 5 minutes, or until dates have softened.
2.  Meanwhile, crack eggs into a small bowl with sea salt and milk.  Beat until fluffy.
3.  Heat a skillet over low heat, add butter.  When butter has melted and is bubbling, add dates and cook for 2 minutes.  Space the dates out evenly in the pan and pour in the beaten eggs, giving the pan a gentle shake to even out the eggs.
4.  Cook until the omelette is almost set, then fold in half and lightly press closed.  Serve with a dusting of additional cinnamon.

Robyn's notes: this was good, though I'm picky about my eggs and like them very cooked through.  The sugar in the dates, of course, starts to crystallize fairly quickly, so the underside of the omelette in the pan got darker than I wanted it before the top was as set as I like.  Still enjoyable and great for those who like the traditional omelette that's still a bit wet in the center.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Ful Medames

This is originally an Egyptian dish (going way, way back), which has become popular in other countries as well, such as Sudan and Syria.  In those places it would be cooked long and slow, from dried beans instead of canned.  It's often sold as street food, and in some neighborhoods shop owners will all gather together at mid-morning and have a shared meal from one large pot of Ful.  It's pronounced "fool" and has various spellings.  This is a very streamlined version, to work well in a small home kitchen.

• 1 can (14 oz) fava beans (broad beans)
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• juice of 1 lemon
• 1/2 tsp salt
• 1 medium tomato, chopped
• 1 Tbsp olive oil
• fresh parsley

1.  In a medium saucepan, bring beans with their liquid to a boil, reduce heat to low, simmer for 10 minutes.
2.  Meanwhile, in a small bowl, combine garlic, cumin, paprika, lemon juice, and salt.
3.  With a slotted spoon, remove fava beans from their cooking liquid to a mixing bowl.  Partially mash the beans, leaving most intact.  Gently stir in the lemon juice mixture.  If necessary, add some of the cooking liquid to keep the mixture wet, but not soupy.
4.  Transfer to a shallow serving dish, drizzle with olive oil, and top with tomato and parsley.  Serve with flatbread.

Robyn's notes: other traditional accompaniments include lemon wedges, hard-cooked eggs, crumbled feta, and cucumber slices.  I was surprised at how hard it was to find fava beans in my area.  I did eventually get a couple cans at an independent market a few towns away that specializes in "world cuisine".  More urban areas will likely find it less difficult.  They can be purchased online, but I chose not to go that way because I could only buy them by the case.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often