Corny, I know.
But it was a long day. Vaguely productive. But long.
After completing an article about Tu B’Shvat for a new English-language magazine, running a bunch of errands, cleaning the house, and doing some work, I was hungry indeed. So hungry, that I needed it to be very fast, or it would have been cookies or a hunk of cheese crammed down the gullet.
Here’s what happened:
I boiled 1 litre of water in my kettle, got a pot ready on the stove, and readied the following ingredients:
- 1 serving green tea buckwheat noodles
- 3 tbs soy miso
- soy sauce
- seaweed flakes
- 1/4 cup cubed firm tofu
- chili flakes
After the water had boiled and transferred into the pot (turn heat on high), I threw everything in, in just about that order. And I got a very decent miso soup with noodles (not exactly traditional) in about 5 minutes. Boy, was I happy camper. Healthy as heck, very flavorful, and on this winter day (granted I’m not snowed in like my family stateside) it was perfect in my drafty heater-less rooftop (= windy) Tel Aviv apartment.
Later at night, I felt even “lower tech” at dinner hour, and I couldn’t fathom even a five-minute soup. One egg was left in the fridge (went marketing yesterday, spent a minor fortune, and didn’t get eggs!?!), not quite enough for a satisfying meal, but it was a start. I decided to go with an omelet-esque idea, and I whipped the one egg (not with milk or cream…oh no) with three big tablespoons of low fat sour cream. It got nice and creamy. I added a dash of salt, pepper, chili, and a couple shakes of dried basil. It then occurred to me that it might be a good idea to add a starch to bind the very goopy mostly dairy concoction. I sprinkled in about a quarter cup of flour, mixed well, and then realized I had made myself a dinner of savory pancake mix for one. I diced a handful of hard white cheese (cheddar or similar – we call our generic hard cheese “yellow cheese” here in Israel – embarrassing, I know), poured two medium sized pancakes into the frying pan, lightly coated with some extra virgin, dropped the cheese onto the tops, flipped them over when the bottom side had browned, and proceeded to make two perfect, very satisfying savory cheese pancakes. An accident. A fluke. Kitchen improv at its best.
- 1 egg
- 3 tbs sour cream
- dash each of salt, pepper, chili, dried basil
- handful or two of flour
- handful of small cubes of a hard cheese
Enjoy the pics folks! You too can make meals out of whatever’s left in the fridge! I promise. No fear! That’s the key.