Gleanings of Wheat

If you are, or know, a college student who lives on campus you'll quickly learn that Ramen Noodles is often a main staple of their diet (instant oatmeal is another). The problem is that often it becomes quite boring eating the same thing day after day, my solution? This book. I saw it on a Food Network show a couple years ago and got it off of Amazon for around $5, it has been well worth the money.

From Panera's Website 8 ounces crusty Sourdough croutons 2 tablespoons extra-virgin olive oil 9 garlic cloves, minced 3 large onions, finely chopped 8 cups chicken stock or low-salt chicken broth 2 28oz cans peeled plum tomatoes, drained and crushed 1/4 cup freshly grated Parmesan cheese Parmesan Reggiano rind (optional) 1/4 cup thinly sliced fresh basil leaves (for garnish) 1/4 cup Parmesan cheese shavings 1/4 cup freshly grated Asiago cheese Heat olive oil in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving. Ladle soup into bread bowls. Add croutons, torn basil, and Parmesan cheese shavings just before serving.

I won't be blogging for about a week. There is just too much going on right now and I keep forgetting. I figured most things will have died down in a week or so.

This has absolutely nothing to do with food aside from the fact that I was grocery shopping, realized I forgot my list at home and couldn't remember what I was at the store for. And it was at that moment that this Pixies song popped in my head. Stop With your feet on the air and your head on the ground Try this trick and spin it, yeah Your head will collapse if there's nothing in it And you'll ask yourself Where is my mind? Where is my mind? Where is my mind? Way out in the water, see it swimming I was swimming in the Caribbean Animals were hiding behind the rock Except for little fish When they told me east is west trying to talk to me, coy koi Where is my mind? Where is my mind? Where is my mind? Way out in the water, see it swimming With your feet on the air and your head on the ground Try this trick and spin it, yeah Your head will collapse if there's nothing in it And you'll ask yourself Where is my mi

Sorry this is so late...and lacking a photo...but it is nice and easy. 1 steak per person salt and pepper to taste pinch of basil pinch of oregano 3 sliced cloves of garlic 1/2 c evoo Take a steak, season with salt and pepper and then place in a shallow baking pan with a thickish coating of olive oil. Top with basil,oregano, and a few slices of garlic. Sprinkle extra garlic throughout the oil and allow to sit for a few hours. Grill. Eat. **Serve some pasta with pesto for a side dish.

This hot treat is quick and easy to make. Just pick up a loaf of Ciabatta or French bread from your neighborhood Panera Bread and some premium-quality bittersweet chocolate from your grocery. 2 thin slices of Panera Ciabatta or French bread about 1 ounce premium bittersweet chocolate The amount of chocolate used varies depending upon the type of bread you use. The idea is to cover one piece of bread with about 3/8 inch of chocolate. Place chocolate on one slice of bread, arranging evenly and up to 1/2 inch from all edges to allow space for chocolate to melt. Cover with the other slice of bread. Toast on a panini grill, or in a 500 degree oven for 5 minutes on each side. Use tongs to turn the panini to avoid being burned by very hot chocolate drips. Remove from oven when both sides are lightly toasted and chocolate melts. Cool briefly before serving. Warning — the chocolate will be very hot when the panini comes out of the oven. Resist the temptation to bite into it right away! Be su

I would post more often from Love and Olive Oil , but if I did then I may as well shut down my blog entirely and just tell you to read their's. I'm not shutting down, but do feel free to start stalking this site as well. You will not be disappointed by the quality of the recipes or the fine photographs of the food. Pictured left is their Beef and Brocoli . For marinade: 1 tablespoon rice vinegar 1 teaspoon sugar 1 teaspoon soy sauce 1 tablespoon water 1 tablespoon cornstarch 3/4 pound lean beef 1 1/4 cups oil, or as needed 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 tablespoon water 1 teaspoon cornstarch 1 tablespoon water 1 pound fresh broccoli 2 garlic cloves 1/2 cup water 1/4 teaspoon salt, or to taste 1/2 teaspoon sugar, or to taste Directions Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes. While the beef is marinating, prepare the sauce and v

I made this as the side to the Garlic-Buttered Steak from Monday. It looked yummy, but honestly I didn't enjoy it. I'm not big on dark green veggies...even though they're good for you. Oh, and I diced up 3 slices of bacon rather than using the pancetta. 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups Salt 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, chopped into 1/2-inch pieces 1 cup cream 2 cloves garlic, smashed and chopped 1/8 teaspoon grated nutmeg, eyeball it Black pepper 1/2 cup breadcrumbs 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano Preheat the broiler but place the oven rack on the second shelf down from the heat source. Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens. Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season

Another one from Rachael Ray . It turned out quite well, I served it up on some sourdough bread and it was very tasty. Definately not something for the dieters, though. I grilled the steak rather than throwing it in the skillet but aside from that it ended up looking just like Rachael's dish which is pictured left. 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 large yellow skinned onions, thinly sliced 2 roasted red peppers, drained well and thinly sliced Salt and pepper A generous handful flat-leaf parsley, finely chopped 4 (1-inch) thick slices from a round loaf of good quality semolina bread, from the center of the loaf 4 tablespoons butter 4 cloves garlic, finely chopped 4 (12 ounce) NY strip steaks Preheat broiler. Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley. Heat a large skillet or