BREAKING NEWS: Cheese is better for you than butter!
Check out this article on Cheese vs Butter in a European study
It turns out that cheddar cheese is less bad for you than butter, in terms of harmful LDL (cholesterol) levels. Do you know what that means? It means YOU get a new grilled cheese sammich recipe, specially designed not to contribute to high cholesterol!
INGREDIENTS
Light olive oil (just as good for you as olive oil, without all the olive flavor)
Sharp New York Cheddar Cheese, grated (it's grate!)
Whole wheat (locally baked, preferably) bread
Lightly coat your frying pan with the light olive oil and place two slices of your delicious bread on the pan. Warm/toast one side of each slice of bread.
Flip one slice of bread over so the toasted side is facing up and sprinkle some of your cheese on the top of the toasted side. Use ENOUGH cheese, but don't go overboard (don't worry, there's more cheese later).
Now pick up the other half (that hasn't been flipped) and place the toasted side facing the grated cheese, thus making a sammich. mmm. But you're not done yet!
Sprinkle a litte more olive oil on the pan... we must keep the sammich lubricated!
Wait for a few seconds while the cheese kind of melts enough to flip the whole sammich.
When the sammich is structurally sound, you can flip it over and brown the previously untoasted side. Make sure to keep enough oil on the pan so the untoasted bit isn't sitting on naked pan (hee hee).
Once the bottom seems toasty, sprinkle a little cheese on the pan. I know. It sounds insane, but trust me. Now CAREFULLY place the toasty bottom (hee hee) on the now-melty cheese. MAKE SURE YOU DON'T JUST SLIDE THE BOTTOM OVER THE CHEESE, BECAUSE YOU WILL GET UNEVEN TOASTED CHEESE DISTRIBUTION. Really. I'm so serious.
When the sammich lifts easily off the pan, pick up the sammich, sprinkle more cheese on the pan, and flip the sammich over, CAREFULLY placing the cheeseless side on your new, frying bed of cheese.
Brown until easy to lift.
Put the whole thing on a paper towel, since the browned cheese will have some extra oil to let go of... believe, me, this is the best thing you could do for the cheese.
Cut diagonally and serve with tomato soup! mmmm! Delicious!!
It turns out that cheddar cheese is less bad for you than butter, in terms of harmful LDL (cholesterol) levels. Do you know what that means? It means YOU get a new grilled cheese sammich recipe, specially designed not to contribute to high cholesterol!
THE ACTUALLY PRETTY GOOD FOR YOU GRILLED CHEESE SAMMICH
INGREDIENTS
Light olive oil (just as good for you as olive oil, without all the olive flavor)
Sharp New York Cheddar Cheese, grated (it's grate!)
Whole wheat (locally baked, preferably) bread
Lightly coat your frying pan with the light olive oil and place two slices of your delicious bread on the pan. Warm/toast one side of each slice of bread.
Flip one slice of bread over so the toasted side is facing up and sprinkle some of your cheese on the top of the toasted side. Use ENOUGH cheese, but don't go overboard (don't worry, there's more cheese later).
Now pick up the other half (that hasn't been flipped) and place the toasted side facing the grated cheese, thus making a sammich. mmm. But you're not done yet!
Sprinkle a litte more olive oil on the pan... we must keep the sammich lubricated!
Wait for a few seconds while the cheese kind of melts enough to flip the whole sammich.
When the sammich is structurally sound, you can flip it over and brown the previously untoasted side. Make sure to keep enough oil on the pan so the untoasted bit isn't sitting on naked pan (hee hee).
Once the bottom seems toasty, sprinkle a little cheese on the pan. I know. It sounds insane, but trust me. Now CAREFULLY place the toasty bottom (hee hee) on the now-melty cheese. MAKE SURE YOU DON'T JUST SLIDE THE BOTTOM OVER THE CHEESE, BECAUSE YOU WILL GET UNEVEN TOASTED CHEESE DISTRIBUTION. Really. I'm so serious.
When the sammich lifts easily off the pan, pick up the sammich, sprinkle more cheese on the pan, and flip the sammich over, CAREFULLY placing the cheeseless side on your new, frying bed of cheese.
Brown until easy to lift.
Put the whole thing on a paper towel, since the browned cheese will have some extra oil to let go of... believe, me, this is the best thing you could do for the cheese.
Cut diagonally and serve with tomato soup! mmmm! Delicious!!
Labels: grilled cheese, LDL, olive oil
posted by Normal @ 11:06 AM
1 Comments
