....is Feta & Grilled Onion Sandwich

About six weeks after I met CPB, I moved to Seattle(ish). I planned on the move for almost a year, everything was booked, rented and set for one year working in the Pacific Northwest. While I would never (ever) recommend a long distance relationship we did come up with a few things I really enjoyed during my time away. We were able to see each other almost once a month, I came here, he went there, we met in Denver one time and spending time together was wonderful. We would talk on the phone most days, even if it was only a few minutes on the way to or from work, it's not the same as being together in person but it was nice to hear his voice. We also took pictures throughout our day and emailed them with a few captions, something I eventually turned into an adorable set of Blurb Books. And, my favorite thing we did, long distance date night, or dinner 'together apart'.

Every week we would take turns picking a recipe. Mine tended more towards a California fresh theme and his choices were usually a southern soul food variation. (You can see most of the recipes here and probably figure out who chose which dish.) We would make dinner together, over the phone, sit down and eat together-apart, usually with a nice beer. It's harder to have a natural conversation over the phone, 'how was your day?', 'how was work?', and 'how's the weather?' become a little redundant. (Especially when it was always grey where I was and always perfect in southern California.)

What does this all have to do with a Feta & Grilled Onion Sandwich, you may ask?

This sandwich is the second long distance date night CPB & I made together-apart. (Only with better pictures, you can see our original creations here.) 

I think it tasted better making it together in the same kitchen.

....is a Last Long Distance Date Night!

In honor of our last date night we decided to make the same recipe as our first long distance date night.

French Onion Soup
Olive Oil
1 Red Onion, Halved & Thinly Sliced
32 oz Chicken Broth (or Beef)
8 Provolone Rounds

Croutons
Olive Oil

1 Loaf Delicious Bread, Cubed
1/4 Cup Grated Parmesan, Divided

Slice Bread into 1 in. cubes and toss in Olive Oil and sprinkle with half the grated cheese. Bake at 350 degrees for 20 minutes until golden brown and crunchy.

Cut the Onion in half and slice it thinly, saute´ in Olive Oil until they're carmel sweet and very soft.

Add the Onions to the Broth and bring to a boil.

To serve place croutons in the bottom of a bowl 1 cheese round on top, pour broth and onions into the bowl.

Top with another cheese rounds and wait until it melts a little before eating it.

CPB.

Mine.

....is a Chicken & Cheddar Biscuit Date

A date night adapted from Eat, Live, Run

Chicken

1 Quart Chicken Stock
1 Sweet Potato, Peeled & Chopped
1 Cooked Rotisserie Chicken
1 Yellow Onion, Chopped
1/4 Cup Parsley, minced
2 Large Red Potatoes, Peeled & Chopped
2 Celery Stalks, Chopped
6 Tbsp Flour
2 tsp Thyme
1/4 tsp Nutmeg
1/4 tsp Salt
1/4 tsp White Pepper
6 Tbsp Butter
3 Cloves Garlic, Minced
2 Cups Mushrooms, Sliced

Biscuits
1 1/3 Cup Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
4 Tbsp COLD Butter
1/3 Cup Sharp Cheddar Cheese, Grated
1 Egg
1/2 tsp Salt
1/3 cup Buttermilk*

*If you don't have buttermilk you can use a 1/4 C cream or Milk add 1 tsp Lemon Juice.

In a large pot, bring the chicken stock to a boil. Add the Sweet Potato, Celery and Potatoes and simmer for about 15 minutes, or until veggies are done. 

Remove Veggies with a slotted spoon and reserve stock. Pull apart Rotisserie Chicken (that's right we cheated), combine Chicken and Veggies and set aside.

In a dutch oven or roasting pan, melt the Butter. Add the Onions and the Mushrooms and saute for about seven minutes, or until both Onions and Mushrooms are soft. Add the flour and stir to make a roux. Keep cooking for about five minutes, making sure to scrape the Flour from the bottom of the pot so it doesn’t burn. Now, slowly pour in the remaining stock, whisking as you pour. Crank up the heat to high and whisk your heart out for about five minutes as the sauce thickens and boils. 

Add the Thyme, Parsley, White Pepper and Nutmeg and stir. Pour the sauce over the Chicken and Veggies (in a dutch oven or casserole dish) and set aside while you make the Biscuits. 

You could also make the sauce earlier in the day and stick it in the fridge until later….just be sure to make the Biscuits right before you serve it!

First of all, when you make Biscuits you really need COLD fat. The colder the fat, the flakier the biscuits. Now, preheat the oven to 450. In a large bowl, combine the Flour, Baking Powder, Baking Soda and Salt. Cut in Butter (use a Cheese Grater!) and fold with a spatula until the mixture resembles cornmeal. 

Stir in the Cheese. Break the Egg into a measuring cup and add the Buttermilk to the Egg. Whisk and then pour the mixture into the flour mixture and mix so that you have a relatively smooth ball of dough. 

Pull apart into 4 pieces and and make slightly flattened balls. Place biscuit rounds on top of the filling and prick with a fork. Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling. Serve hot.

CPB

Mine

....is a Green Goddess Date

This recipe was super quick and delicious. My boyfriend has a little crush on the Eat-Live-Run girl thanks to this recipe. :)

(I increased the recipe to serve 6.)
15 oz Fresh Fettuccine
1-1/2 Cup Peas

1-1/2 Edamame

5 Tbsp Lemon, Juiced
3/4 Cup Cream
3 Tbsp Butter
Salt & Pepper
3/4 tsp Red Pepper Flakes
1-1/2 Cup Dry Jack Cheese, Grated

Cook pasta in boiling salted water. If using fresh pasta, this will only take about 30 seconds–don’t overcook! Set aside.

In a skillet or pot, melt the Butter and Whisk in the Lemon Juice. 

Add the Cream, Salt, Red Pepper Flakes and Cheese and stir over low/medium heat until slightly thickened. Stir in Peas and Edamame. Pour over cooked pasta,  and a water if it seems dry. Finish with a grind of black pepper.

CPB.

Mine

....is an Asian Beef Stew Date

From Sunset Magazine January 2010

4 Large Garlic Cloves, Minced
1 in Knob of Ginger, Minced
1-1/4 lbs Beef Ribeye Steaks, 1/4 in Sliced
1/2 tsp Salt
1 Tbsp Olive Oil
2 tsp Chinese Five-Spice Powder
4 Cups Beef Broth
2 Tbsp Soy Sauce
1 Sweet Potato, Chopped
12 oz. Baby Bok Choy
3 Green Onions

Whirl Garlic and Ginger in a food processor until minced. Trim fat from Steak and cut across the grain into 1/4 in slices, discarding pockets of fat. Sprinkle meat with half of the Garlic Mixture and all the Salt.

Heat oil in a pan over high heat. Brown the beef lightly, stirring occasionally, about 4 minutes. With a slotted spoon, transfer meat to a plate.

Reduce heat to medium. Add remaining Garlic Mixture to pan and cook until softened, about 30 seconds. Stir in Five-Spice Powder, then Broth and Soy Sauce.

Peel Sweet Potato, cut in half lengthwise, and cut into 1/4 in thick slices. Add to Broth. Cover and bring to a boil over high heat then reduce heat and simmer 2 minutes.

Meanwhile, trim ends from the Bok Choy, rinse, separate leaves and cut into wide diagonal slices.

Stir Bok Choy into stew and simmer just until wilted, about 2 minutes.

Stir in Beef and cook until hot, 1 to 2 minutes. Cut Onions in 3 in slivers. Ladle stew into bowls and garnish with Onions.

CPB.

Mine.

....is a Falafel Date

Adapted from Eat, Live, Run as show on PBS

1 Can Chickpeas (15-oz)
½ Red Onion, Minced
3 Garlic Cloves, Minced
1 Serano Pepper, Minced
3 Tbsp + 2 tsp of Olive Oil (divided)
½ tsp Cumin
2 Tbsp Cilantro
1 tsp Sea Salt
Juice of 1 Lemon
¼ Cup Greek Yogurt
½ Cup Breadcrumbs
1 Egg White

In a food processor, combine the Chickpeas, 2 tsp of Olive Oil, Lemon Juice and Yogurt.

Blend well and scoop out into a large bowl. Set aside.

Heat up 1 tbsp Olive Oil over medium high heat in a large skillet. Once hot, add the Onions and Jalapeno and sauté for about six minutes or until tender. Add the Garlic and sauté for another minute until toasty and fragrant. Add Cumin and Cilantro and mix well.

Add onion mixture to the Chickpea mixture and stir well to combine. Add the salt, Egg White and Breadcrumbs and mix well.

Heat the remaining 2 Tbsp olive oil in the same skillet as before. Form patties with the Chickpea mixture and fry for about three-four minutes per side, until golden and crunchy. 

Drain on paper towels.

Serve Falafel Burgers in warm whole wheat pitas (or Tortilla's from Central Market!) with Greek Yogurt, Siracha, Spinach and sliced Red Onion.

Mine.

CPB.