Baked Potato Nachos

I should note before I go on, that this is recipe is not just for lazy students – it’s a festive and delicious grownup lunch, too. I just feel like I have to explain where this recipe comes from, and the truth is that it comes from necessity. As every student knows, Sunday is perhaps the furthest thing possible from a day of rest. It’s actually the day you recover from the fact that you put off your homework all week and have to get it all done before class begins tomorrow. And of course when you’re doing all that cramming, you just get hungrier and hungrier and so you’re put in a difficult position: extreme hunger, and no time to cook.

 

 

Baked Potato Nachos quick/easy/addictive lunch or study snack! | The Road Home

 

 

I’ve weighed the benefits of many snacks, but few things cut it just right. Ice cream is cold, creamy and delicious but takes too much self control not eat the whole pint. Seaweed has almost no calories, but there’s only so much seaweed a person can eat. Ramen is quick and filling but… ew. I needed to find something delicious, something quick, something filling and most importantly something that would wake me up. And I found that in the Baked Potato Nacho. It takes no more than 30 seconds to melt Cheddar on a half a spud, top it with Crema Mexicana (I know, classy, right?) and sliced Jalapeños, which are spicy enough to remind you not to fall asleep.* Best of all there is no whole pack to eat, because you’d have to consciously go make another one, and you’d be too smart to go do that! And the sky is the limit in terms of what you can put on them – tomatoes, olives, salsa, tabasco sauce, chipotle mayo or ground beef if you have time on your hands. Next time you’re desperate for a quick lunch check these out – they’re ever so… wait for it… appeeling! (Sorry).

 

*30 seconds if you already have a baked potato. If you don’t, you will have to wait for one.

 

 

How about you – what are (or were) your favorite study snacks? Let me know in the comments below!

Baked Potato Nachos

Ingredients:

  • 1 baked potato*/**
  • 2-3 oz Cheddar cheese, grated or broken into small pieces
  • 2 dollops of crema Mexicana*** or sour cream
  • 8-10 slices hot pickled jalapeños

Directions:

  1. Cut your potato in half, and sprinkle cheddar evenly over the top.
  2. Microwave for about 30 seconds.
  3. Top with crema/sour cream, and evenly distribute the jalapeños
  4. You’re done. If that felt too easy, that’s because it was.

The 30 Second Side Dish

*Disclaimer: there is no such thing as a 30 second side dish, but this does come as close as you can possibly get.

 

As any friend, acquaintance or probably even stranger could tell you, I have a slight tendency to overprogram. I can’t stand the idea of letting a single moment of any day go by without it being used in the most efficient way (and yes, that includes efficiently watching How I Met Your Mother). This should be a relief for you, because if I’m making anything on a weeknight, you better believe you have time to make it too. But it did lead to a slight panic moment this past Thursday when I left babysitting, had to be at a Rosh Hashanah potluck more or less immediately, and it was too late to make even the simple string beans with crispy shallots I had intended to bring. With no idea what I was wearing, let along making, I called my mom in a tizzy from the supermarket.

 

Cauliflower

 

Granted, I could have probably been late to the party and the hidden truth here was that I really hate chopping shallots, but thank goodness I’m a lazy bum! Because rumor has it involved side dishes among friends are a waste of everybody’s time. My mom let me in on the best secret I’ve heard in a long time – if you set an oven to 350°F, and chop up some broccoli and cauliflower, all you have to do is toss it with a little canola oil, a lot of salt, and whatever herb or spice you like, bake it for 45 minutes and call it a recipe. And you can brag about it too because it’s freaking awesome! I claim no credit for this one, but I thought  you should be in the know. I’m planning to make this on a weekly basis probably for the rest of my life, and it’s vegan and gluten free and kosher and EVERYTHING so you should bring it to every party. Try this – you won’t be disappointed.

 

How about you? If you had to be at dinner in, say, 1/2 an hour what would you bring? Bonus points for shorter prep time!

 

And Update – Apparently this isn’t a secret at all, because the 13-year-old I babysit made this for me last night. Granted, Zoe is kind of a superstar of everything, but even so, I guess the cat has been out of the bag for a while.

Baking with Oma: Takes the Cake

I know everyone always says their grandmother is the best baker, but mine really is. Really. I think I might actually have a case here because my Oma’s baking isn’t even similar to anybody else’s. Her recipes all come from some undetermined german-hungarian-romanian-austrian place. They’re never too sweet and they always contain a twist ingredient that makes the other ones come alive. The only problem was that up until recently she had a monopoly on her recipes because silly Oma is from the “old country” and Europeans have magical skills and don’t need recipes. But we’ve realized recently that she’s no longer 35 (or 75) and while she shows zero signs of going senile… you never know, and this is not a risk worth taking. So yesterday we had her over for our first Baking with Oma session, where she wrote down the steps as best as she could and we translated them into recipes we (and you) could actually follow.

 

Oma's Incredible Bittersweet Chocolate Yeast Cake – transcribed from memory, like nothing you've ever had | The Road Home

 

We started with two recipes, or Oma cautioned that we would be up until 3am. Mom made an apple tart which went… um… I’ll let her tell you the story. But I made Oma’s So Superbly Perfect We Can Only Have It Twice A Year Because Otherwise We’d Eat It Three Meals A Day And Get Superbly Fat Bittersweet Chocolate Yeast Cake. Which is superbly perfect, no lie. We only get it on Christmas and Easter and it’s more or less the highlight of both holidays. It’s fluffy yet dense, and not at all too sweet – which is why we can get away with eating it for breakfast even though it’s totally cake. It peels apart in flaky, chocolatey layers and shimmers with subtle underlying notes of anise. And mine came out! I think I just got lucky but I’m still bragging like I got skills because I’m really excited and I’m super proud. I urge you to make it for yourself – it’s an amazing flavor, and not one you’ve ever had before. The only thing about it is it’s neither quick nor particularly easy – I would recommend having some experience with yeast before you try this one out (I think they  made it challenging so we wouldn’t make it too often). But I promise it will be worth all your time and effort – there’s no doubt it will rock your world.

 

Oma's Incredible Bittersweet Chocolate Yeast Cake – transcribed from memory, like nothing you've ever had | The Road Home

 

Do you have any special recipes handed down through the generations in your family? Let us know in the comments below!

 

Oma's Incredible Bittersweet Chocolate Yeast Cake – transcribed from memory, like nothing you've ever had | The Road Home

German Chocolate Chip Yeast Cake

From: Oma (Edith Lang), recorded by Gabrielle Siegel

Ingredients:

  • 4 – 4 1/2 cups all purpose flour
  • 2/3 cup sugar (you can add 2-3 tbsp more if you like it a little sweeter)
  • 3/4 cup milk
  • 1/4 tsp salt
  • 1 1/2 sticks butter
  • 2 eggs
  • 5 egg yolks
  • 1 1/2 tsp vanilla
  • 1 packet yeast (I think active dry, but I actually need to get back to you on that)
  • 1/2 tsp anise seed
  • 1 package of Ghirardelli bittersweet chocolate chips (or same amount of whatever kind you want)
  • Stand Mixer
  • Bundt Pan

Directions:

  1. In the bowl of a stand mixer, whisk together 2 1/2 cups of the flour with all of the sugar, yeast and salt.
  2. Place the butter and milk together in a small saucepan and heat until the butter is just melted. The temperature should be about 130° F, or lukewarm to the touch, but if it’s not, heat or cool accordingly.
  3. Add this to the bowl with the flour, and mix on low with the paddle attachment until just blended.
  4. Add the eggs, yolks, vanilla and anise to the mixing bowl, and blend with a paddle attachment on speed 4 for about 10 minutes, and then on speed 6 for about 30 seconds – 1 minute, until a soft dough has formed.
  5. Take off the paddle attachment and replace with a dough hook, and add 1 1/2 cups more flour. Blend on speed 2, until flour is incorporated, and a stiff dough has formed, about 5 minutes. Feel dough – it should be moist, but not too sticky, workable, but not too dry. If you need to, add up to 1/2 a cup more flour, a little at a time, until desired consistency is reached. 
  6. Turn out the dough onto a floured surface, and kneed vigorously for 2-3 minutes, to make sure the texture is correct.
  7. Place the dough in a large oiled or buttered bowl, and place in a warm, moist area to rise, until doubled in size. Be patient – this could take anywhere from 1 1/2 to 2 hours. For best results, cover the bowl in a moist tea towel.
  8. When the dough has risen, punch it down, and turn it out onto a floured surface.
  9. Using a piece of string, measure about how big around your bundt pan is. Roll out the dough to about that width, and as long as it takes to make it about 1/3-inch thick.
  10. Evenly distribute the chocolate chips over the dough, and tightly roll up the dough.
  11. Butter the bundt pan, and place the dough inside, and set it to rise in the same warm place, covered with a moist towel, until doubled in size. Heat the oven to 350° F while you’re doing this.
  12. If desired, brush the top of the dough with an egg-wash made of a beaten egg with about a tablespoon of water (does not need to be precise at all) and bake in the oven for about 50 minutes to an hour, until cake is a deep brown, and not too squishy when you poke it (not scientific I know, but it’s the best litmus test Oma could give me).
  13. Cool for about 15 minutes in the pan and turn out onto a cooling rack until completely cool. Eat immediately, or cover very tightly until you’re ready. Try to eat it within 1-2 days, though if you cover it tightly it will keep a little longer. It’s a really good excuse to have people for tea.
  14. Enjoy the heck out of this cake – eat it for breakfast, etc. You worked hard for this, so make it worth it!