Thursday, January 24, 2013

Homemade Dinners from Around the World #5-American

I know what you are thinking: American-how is that international? Well, even American food is a type of cuisine from somewhere! Most of the time what people tend to think of as American food, actually has influences from many cultures and countries. After all, we are a melting pot of sorts from all around the world. I know that American dishes are probably very easy for you to come up with, but I will share a few that you might not have thought of, and that are very easy to prepare.

The coleslaw is not a traditional slaw, and I have found that many people who say they don't like coleslaw say they like this one. It is almost more of a salad with a sweet dressing to me. Just try it though-it has a light flavor and is pretty healthy too.

Dishes for the Meal:
Pastrami on Rye
Apple Coleslaw
Mac and Cheese

Pastrami on Rye
*Ingredients per sandwich
2 slices of deli rye or pumpernickel/rye swirl
2 slices of deli sliced provolone cheese
6-8 thin slices of pastrami (depending upon how much meat you like adjust) I like turkey pastrami the best
optional-butter or margarine to help crisp bread
optional-canned, bagged, or jarred sauerkraut 

Put the slices of pastrami spread out in an electric skillet (or large frying pan). I like to cook my pastrami alone before putting it on my sandwich. After you have cooked it so that you are getting some curled edges and nice darker fry marks on the meat, you can put the meat between two slices of bread along with the cheese. I return the bread to the skillet or frying pan to toast similarly to a grilled cheese sandwich. Sometimes if I have enough oil from the meat I don't put butter or margarine on the bread and just put the bread right into the pan.

Apple Coleslaw
1 bag of coleslaw mix
2 bags of broccoli slaw
T. Marjezetti's Simply Slaw dressing
unsalted raw cashews
1 apple of choice (sweet is good)

Empty the coleslaw mix(s) into a large bowl. Add your diced apple pieces (about the size of a chunky salsa or canned diced tomatoes). Start by adding a small amount of dressing, then add as necessary. This part always varies for me even if I buy the same slaw mix bag. You can always add more, but it is difficult to take out excess dressing. The cashews should be added fairly last minute. The entire coleslaw is best made within 30 minutes of eating, but the cashews especially won't save because they will get soft and loose all crunch (eww).

Mac and Cheese
1 box Kraft Mac and Cheese original
Shredded Sharp Cheddar Cheese
tortilla chips

Cook the macaroni noodles per box instructions. When mixing the macaroni, butter, milk, and cheese powder from the box,  measure all ingredients per the box except for the milk. I add the smallest amount of milk necessary to dissolve all of the cheese powder. After the macaroni and cheese has been made from the box, add one cup of shredded sharp cheddar cheese and stir and keep on low until completely melted. As you are serving, add a small amount of crushed tortilla chips on top to give it a crunch. I consider this dish half mac and cheese and half nachos!

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