Cooking in Poverty 11: Redux
Hello! It's time for another foray into Cooking in Poverty. And boy, am I cooking in poverty. But soon, I shall have money to cook in poverty once again. Some day. Don't fret.
Today's recipe is totally CiP: Redux, though. There is only one ingredient, technically.
So this is a short one.
And that ingredient is blocks of delicious, cow-begotten, artery clogging cheese.
That was a sad trumpet, in case you were wondering. Lamenting the shortness and fridge-cleanout-ness of this post. Wah wah wahhhhhhhhh.
Where was I? Oh, cheese. Delicious, glorious, amazious cheese.
And that's all you need!
Well... Cheese and your favorite spices, seasonings, sauces, or 'cetera. My life, my grammar, for alliteration.
"But Eggplant! What kind of cheese shall we use!"
Oh, sorry. You need a hard or semi-hard (heh) cheese. Something like industrial block Mozzarella™ (hey! that's what I have!). Honestly, the best cheeses to use are Monterey Jack or a very (unsharp? dull?) mild cheddar. Or even a Parmesan. Or, yes, even industrial block Mozzarella™.
But you need to cut the cheese...
...into medium-small...
...squares of delicious.
And arrange them on a half-sheet pan. Leave some room between the cheese pieces! You'll be glad you did!
But the most important part is the seasoning. And don't be scurred to mix it up. Season until your heart is full, and your sodium content reaches the heavens.
I used Lawry's Seasoned Salt™ on one row, generic soul food seasoning on the second row, garlic powder and some hot sauce on the third row, and Worcestershire-black pepper stuff on the last row.
And into the oven it went. Think about 300 degrees. But keep an eye on them. They don't take very long.
If your oven is broke, the broiler works, too.
Look at them!
I'm sure you could use these in a meal, in some way, but I see them as I see them: A crunchy, melty, seasoned cheese snack. And it took you what, five minutes?
Yum!
Today's recipe is totally CiP: Redux, though. There is only one ingredient, technically.
So this is a short one.
And that ingredient is blocks of delicious, cow-begotten, artery clogging cheese.
That was a sad trumpet, in case you were wondering. Lamenting the shortness and fridge-cleanout-ness of this post. Wah wah wahhhhhhhhh.
Where was I? Oh, cheese. Delicious, glorious, amazious cheese.
And that's all you need!
Well... Cheese and your favorite spices, seasonings, sauces, or 'cetera. My life, my grammar, for alliteration.
"But Eggplant! What kind of cheese shall we use!"
Oh, sorry. You need a hard or semi-hard (heh) cheese. Something like industrial block Mozzarella™ (hey! that's what I have!). Honestly, the best cheeses to use are Monterey Jack or a very (unsharp? dull?) mild cheddar. Or even a Parmesan. Or, yes, even industrial block Mozzarella™.
But you need to cut the cheese...
...into medium-small...
...squares of delicious.
And arrange them on a half-sheet pan. Leave some room between the cheese pieces! You'll be glad you did!
But the most important part is the seasoning. And don't be scurred to mix it up. Season until your heart is full, and your sodium content reaches the heavens.
I used Lawry's Seasoned Salt™ on one row, generic soul food seasoning on the second row, garlic powder and some hot sauce on the third row, and Worcestershire-black pepper stuff on the last row.
And into the oven it went. Think about 300 degrees. But keep an eye on them. They don't take very long.
If your oven is broke, the broiler works, too.
Look at them!
I'm sure you could use these in a meal, in some way, but I see them as I see them: A crunchy, melty, seasoned cheese snack. And it took you what, five minutes?
Yum!