That would be fried cheese at the local smoke filled pub. These are recipes I've come up with, while trying to feed us well through the winter. Fresh fruit & veggies are scarce right now, and some standby ingredients (international/ethnic) are very expensive, so I've adapted these to accommodate availability and budget.
Tomato Lentil Curry
Leek - few slices
Garlic - 3 cloves
Ginger - thumb
Canned Tomatoes - 2
Cumin (Rimsky Kmin)
Red & Black Pepper (red pepper flakes, when we can spare them as we rely on our family&friends in the states for those)
Lentils - 1.5 cups to 2
Basil - at least a TBS dry
Carrotts - 2-3 sliced
I boil all of these things until lentils are soft over med to low heat. I add water if it starts to dry out (drier than say a chili).
Red & black pepper
Boil Pasta, saute other ingredients until frozen spinach isn't frozen & mix everything together. We serve with Moravian cheese (like swiss) since we can't get parmesan a lot & it's the only available cheese with flavor that isn't blue. Although, if you're a blue cheese fan, I'm sure that would be a wonderful addition. We serve it alongside a couple of slices of fresh tomato.
1 brick of tofu or a can of beans
1 handful of walnuts and/or sunflower seeds
1 egg or handful of cheese (usually use Moravian, gouda or parmesan)
1-2 slices of toasted or stale bread, grated with cheese grater or some whole wheat flour
3-5 Tbs soy sauce
1 Tbs Balsamic Vinegar or wine
1 Tsp black pepper
1 Tsp basil, thyme, oregano & parsley (dried)
Sauted leek slices (3-4 small pieces, we don't like a lot of onion flavor)
2-3 crushed garlic cloves
leftover veggies (or fresh chopped carrot, peas, broccoli, whatever)
Some tomato sauce if too dry, the mix should be sticky
I put together all of the wet ingredients in a bowl & add the dry spices & tofu (as if to marinate) but am usually too rushed to let sit for more than a minute or two. Then I saute- if I have time-the garlic, leek, and veggies with the nuts and mix everything together with a fork (don't let the hot stuff hit the egg). Then I heat a pan with a little oil to prevent sticking and either create patties or a big fat scramble if I'm too lazy to mold & flip burgers. I serve the scramble with tomato sauce & pasta, or potatoes.
2 Cans crushed tomatoes
1 TBS or 2 of each dry basil, thyme, balsamic vinegar or wine & olive oil
3-6 cloves crushed garlic
Saute herbs, vinegar, oil, then garlic (don't let it turn brown), add tomato before garlic cooks too long & simmer to hearts delight. If we're feeling extra special, I add chopped mushrooms, but too many other vegetables will require more spices, as they weaken the flavor balance. I use this in Italian cooking, for minestrone broth (with a TBS of tamari and a few cups of water and a bay leaf), and to make it mexican I saute a bay leaf, oregano, cumin, red pepper, parsley, and onion or leek & add the sauce. To make enchilada sauce I make a rue out of butter, olive oil, whole wheat flour, and add the mexican version of this sauce. Sometimes I am too lazy to make enchiladas (what with the stuffing & baking) soooo I just make wet burritos by adding pinto, kidney, or black beans, carrot, potato, and cauliflower to the sauce & spooning it into a tortilla (black beans go really well with potatoes & kidneys go really well with the carrots). We serve with yogurt instead of sour cream. I add some of this sauce to rice with cheese, beans, and broccoli to make fried rice.
Sliced sauted tofu (sometimes I add a tsp of tamari)
saurkraut (we like the hame brand in a jar)
mustard & mayo
optional Moravian cheese
I slap these things together and then put the sandwiches back in the hot pan I used to cook the tofu, flip when toasty & throw a small lid on top (to weigh them down like a panini) & serve