What would you make with a proposed list of five ingredients?
The Splendid Table's Lynne Rossetto Kasper occasionally challenges us to Stump the Cook by offering her a limited list of ingredients and seeing if she can fashion a recipe out of them. But I have to wonder, can you be stumped? Let's see!
This week the show has a Stump the Cook segment, and I got my hands on the ingredient list:
- Egg Substitute
- Wheat Bread
- 1/2 Jar of Roasted Red Peppers
- White Onions
- Irish Cheddar
As the cook you also get to use water, salt & pepper, oil, and up to 3 other ingredients the individual might have in their kitchen.
What would you make with these ingredients?
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Julia Schrenkler
Interactive Producer
American Public Media
Minnesota Public Radio
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Comments: 60
How would you assemble it all, Ashley?
I just signed up for the newsletter Julia.
I'm with you, Melinda. My first thought was a very thin cheddar omelet served with highly buttered & crispy toast points, like almost a "breakfast crouton". I'd combine some of the onion, salt, red peppers, a little sugar (+1!) a little garlic (+2!) and a chili pepper (+3!) to make a fresh harissa style sauce to drizzle on the plate or omelette.
But dang, I'd love to see more ideas here! Kim's fritatta suggestion is a smart way to easily combine the ingredients in a very tasty way.
I had a quiche recently with caramelized onions and roasted tomatoes. The above ingredients remind me of that, and it was very tasty.
I would call it something like "Midwestern-style huevos rancheros hot-dish"
Egg Substitute- with salt and pepper to taste
Wheat Bread
1/2 Jar of Roasted Red Peppers
White Onions, minced
Irish Cheddar
Layer several pieces of torn wheat bread in a 9x13 pan. Top with drained roasted pepper and onion. Top with cheddar.
Pour large container of egg subs. over the top. Cover and let sit overnight in the fridge.
Uncover and bake one hour, or til eggs are set.
Breakfast!
Not that I would eat it.
Good exercise - Thanks
Thank you, Richard!
Savory French Toast
Saute thinly sliced onions in oil, once the onions wilt, toss in chopped peppers and cook for another minute. Push to side of pan.
Beat egg substitute (if I must) and coat bread in it. Cook in same frying pan with a smidge more oil/butter if needed. When you flip the bread, top with onion and pepper mixture and shreds of cheese. By the time the bottom is cooked, the cheese will be slightly melted.
Now I am off to read everyone else's ideas.
Nice twist on that, Kerry - toast the bread for crumbs, run the onion through the egg and quick fry... oh yum.
Cynthia that quiche sounds terrific, I didn't even think of that as an option. You certainly could whip up a simple crust (or even use a store-bought one, don't tell Lynne I said that!) for this...although scanning the other answers, it looks like Garden Witch came up with a really good idea to make individual versions.
What time is brunch at your place, Nancy? That sounds awesome!
Thanks Susan. You're welcome to try your hand at whipping up a recipe!
David, glad you chimed in. Omelettes are always welcome in my house.
Right on, Richard, you even ran a time estimate. That's a quick breakfast or even dinner. Sounds like Duckie is planning on being your guest *grin* All that and wine!
Good point about the fluff factor, Jane - I wonder what possibilities that could lead to...
Right on, Susan, you're on the same track as Lynne. If you don't catch the show on the radio, you can listen via the Web here.
Donna, that's just genius. Talk about good use of 3 additional ingredients!
p.s. Go to town, Shannon, feel free to cross publish them to Foodtalk. And if you'd like me to post the ones from the actual radio show to your group, I will.
Suze, egg sandwiches are a favorite around here on busy weekends or for what I call "bachelor dinners". Good call.
Thanks for swinging by Susan B and Jennifer!
And I would LOVE to have the others published to Shannon's Cookbook.
ingredient +1= hashbrowns. Add chopped pepper and onion to make potatoes O'Brian. garnish with a little cheese. Ingredient #2 unsweetened apple or orange juice. Ingredient #3 a slice of turkey bacon or a small hot sausage link.
(Heading off to make myself Suze's egg sandwich for lunch).............................
I'd braise the thinly sliced onions in unsalted butter, actually, for more taste ( addition 1) start the omelet, add the braised onions, some peppers, and the cheese, remove from heat and whiz under a broiler for a sec. More cheese for a grilled cheese on the side.......................I'd use fresh dill and basil or tarragon in this.
Will do, Shannon.
Angela you're stretching the 3 ingredient rule, but boy, does that sound tasty!
You don't mind if I bring my whole family, Nancy? *grin* Just joking, just joking.
Well we should try them, Johnny Chopstix, because your appetizers sound DELICIOUS.
Cynthia: It was a strata of sorts. !!!Audio link!!!: Kathy in Chicago tries to Stump the Cook.
Wheat Bread
1/2 Jar of Roasted Red Peppers
White Onions
Irish Cheddar
As the cook you also get to use water, salt & pepper, oil, and up to 3 other ingredients the individual might have in their kitchen.
noodles would be one of my other ingredients. Boil them.
while they're boiling, sautee the onion and the peper.
Chicken will be one of my other ingerdients.
Tear the crust off the bread into tiny pieces, make it like crumbs. Dip chicken into the egg subsitute, then roll in you bread crust crumbs. Bake until done.
When noodles are done and drained, add most of the cheeze to them, and the majority of your onion and peppers. stir well.
Slice bread and serve with the rest of the cheeze, melted, for dipping.
Serve your breaded chicken with the rest of the onion and pepper over it.
So your eating breaded chicken, mac'n'cheeze with vegis, and cheeze bread.
Cube the bread up and evenly place into a cassarole dish.
To the egg substitute I'd add:
First, a little additional milk I had in the fridge. Wisk it in good so that the eggs will turn out fluffy once cooked.
The red peppers, chopped.
The white onion which has been thinly sliced, then roughly chopped and carmelized in a little oil/butter.
Diced ham that I had on hand.
Pepper
Pour egg mixture over cubed bread and allow to soak in good. Sprinkle with a generous amount of the Irish Cheddar and bake until set.
Butter wheat bread both sides, cut center of wheat bread out with cookie cutter.
Mix Egg Substitute with some onion, red peppers.
Grate Irish chedder
Heat iron skillet to hot, place sliced wheat bread in skillet, pour egg mixture in center of bread, cook till brown, turn over cook till brown.
Sprinkle Irish chedder on top, garnish with rest of red peppers to taste.
You're of the same mind as Lynne, LeeAnn D. Good call!
Tricia I., I just might have to have a Croque Monsieur for lunch now...
Your sandwich rated a 10 from me, Susan. Thanks for sharing the link here!
Camelize the onions--don't clean the pan. Puree Roasted Red Peppers with the Onions and some cream (+1) and Chicken Stock (+2) and S&P. Warm--don't boil.
Cut bread into medium sized points or squares. Lightly batter with egg. Cook in oniony pan until browned.
Pour soup into small crocks. Float toast on top. Cover with cheese. Broil until cheese is browned.
Serve with a pint of brown ale (+3).
Ale is always welcome as an addition, John M. and frankly, that sounds like a really nice dinner.
Dorine you make a good point about whole wheat vs. wheat bread - it is disappointing to order whole wheat toast at a restaurant and end up getting supa-milled but unbleached.