Grilled kale and cheese sandwiches

I’m writing this down for myself to remember. It was an experiment worth repeating. I used black kale aka Tuscan kale aka Italian kale for this. Here is the process for making two sandwiches, which we ate as a side dish to a steak that we shared.

Grilled kale and cheese sandwiches, and a bowl of steak

A photo posted by theophani (@theophani) on

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Pantry Update #13: Semolina and Farina

Terminology around foods across languages and cultures is so confusing.

In Canada, no one would know what you meant if you said “farina” which is, apparently, the English term for what I have only ever called Cream of Wheat, which is a brand name. It’s the same coarseness as what is called semolina, and I often wondered about the difference. I gather from various sources that the difference is the variety of wheat, with semolina being yellow and made from hard wheat and farina is white and made from soft wheat.

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Pantry Update #10: Everyday Chinese

I’ve finally built up the pantry and experience to throw together a Chinese-inspired light meal with little to no planning or need to consult a recipe.

Dish #39: Chili oil

Having a great tasting chili oil around is key. A great chili oil can make almost any vegetable into a cold salad, or make any noodles a meal. Throw cilantro on there and boom: you’ve got a meal.

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Dry-fried salt & pepper vegetables

So. When you get salt & pepper shrimp at a restaurant, they serve it on vegetables. I have successfully made the shrimp, and I’ve made dry-fried beans, so when I realized I had onions and green pepper to stretch the few green beans I had into enough for two people, I applied my collected experience into making the vegetables they serve under salt & pepper shrimp.

It was easy. And it was glorious.

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