Recipes

Ms. McBride’s Low and Slow Grilled Cheese Sandwich

1 serving

The secret to a perfect grilled cheese sandwich is cooking it low, slow, and covered.  A perfect companion to a cup of soup, this sandwich is great for breakfast, lunch, dinner, or anytime in between.

Ingredients:

2 slices sourdough bread

3-5 slices Tillamook cheddar cheese

1 tbsp butter

Directions:

Heat cast iron pan over medium heat.  Assemble slices of cheese between slic es of bread evenly.  Butter one side of sandwich with half butter.  Place sandwich in heated pan butter side down.  Immediately lower heat to lowest setting, and cover pan.  Cook 5-10 minutes.  When cheese is melted and bread toasted, butter top side, flip sandwich and re-cover pan.  Cook another 5-10 minutes.  Slice and enjoy!

Variations:  Add slices of tomato, mushrooms, or red peppers to uncooked sandwich. Serve with a cup of soup or salad for a hearty meal. 

My Nonna’s Minestrone Soup

By Ms. McBride

This soup recipe came on the boat from Northern Italy with my great-grandmother.  The herbs came from her alley garden, and the recipe was passed down in her native Italian- she never learned English but used her daughters as translators.  She was surprised when my mother asked her for the recipe- to her, this soup is a simple basic, something hearty to have everyday.  To me, it is pure heaven- a delicious, filling treat that warms my kitchen and heart. A perfect thing to make on a cold winter weekend.

Ingredients:

1 cup small red kidney beans or Chick Peas

8 cups water

2 Tblspns olive oil

1 large onion chopped fine

2 stalks celery chopped fine

⅓ bunch parsley chopped fine

1 large carrot chopped

2 potatoes chopped 

1 can whole tomatoes

½ cabbage chopped 

2 or more cloves garlic chopped fine

½ tspn dried basil

2 sage leaves

Salt and black pepper to taste (I like about 1 tablespoon salt)

½ cup very small pasta 

Directions:

Soak beans in cold water overnight or at least 4 hours in the early morning.  Drain and rinse.   Saute onions, celery, and parsley in olive oil over medium heat in a large stock pot for 3-5 minutes stirring occasionally.  Add all other vegetables (except tomatoes) and garlic and continue to saute, stirring occasionally.  In a separate pot or water heater, bring water to a boil.  Add boiled water and beans to stock pot. When stock returns to a boil, lower heat to simmer, and cover pot.  Simmer for 2-3 hours stirring occasionally.  When beans are cooked, add tomatoes, herbs, salt and pepper and pasta. Allow to cook about 30 minutes more, then remove from heat.  Top with Parmesan cheese and serve immediately, or cool, refrigerate overnight and serve the next day (it gets better everyday!)

Variations/Suggestions:  This soup is very versatile: use your favorite bean or substitute or add any fresh vegetables.  Meat eaters:  Add bacon or sausage to vegetables as you saute them.  Serve with grilled cheese sandwich, or bread and salad for a healthy, hearty meal.