Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts

Turkey Bolognese Burgers

1:29 PM | Labels: , , , , , , , ,



It’s hard to believe that in just 10 days I’ll have graduated college. I’m going to move back home, start a dietetic internship to become a Registered Dietitian – it’s not nearly as frightening as actually stepping out into the workforce (stay tuned in about 1 year when I reach that point), but it is definitely new for me. All of the habits I’ve gotten into living on my own, cooking for myself – these are all about to be challenged as I learn to adjust once again to the rules of living under my parents’ roof.

One food habit that I picked up while in college was eating more ground turkey breast. It’s relatively inexpensive, pretty darn healthy, and much easier to track down than grass-fed beef (at least around these parts). My family eats it occasionally, sure, but I think I might actually miss my turkey burgers and casseroles that may not be weekly staples, but are definitely on the menu a few times a month.

Of course, I don’t just pack down the turkey meat from the package into patties and cook them just like that, so I’m always on the lookout for tasty ways to flavor the turkey to make a truly interesting burger. I think I got really lucky with these turkey Bolognese burgers, because they’re by far some of the best I’ve had. A lot of times, it’s the burger toppings that enthrall me, and they distract me from the essence of the burger – the turkey. And although the sauce poured over these burgers is truly fantastic and I’m equally looking forward to the tofu-avocado sauce I’m going to pour over them again tonight, the burger itself is also cooked to absolute perfection. No dry meat here, folks! I’ve never broiled a turkey burger before but after the success of this recipe, I think I’ll be testing it out with other recipes, too.

Overall, this dish is a keeper: the arugula lends its quintessential bite, the sauce had just a little bit of a spicy kick to it, and the burgers were melt-in-your mouth delicious and full of savory flavor from the mushrooms. I also made it lactose free by using nutritional yeast instead of parmesan cheese and forgoing the cheese on top, and I still found them to be delicious. Cheese certainly can make anything taste better, but when it’s this good on its own – that’s the mark of a truly exceptional recipe. So come on, go make this for you and your family. Maybe swap spinach in for the arugula for the kiddos if they’re not a fan of arugula’s distinct flavor. 

  
One Year Ago: Spicy Edamame

Turkey Bolognese Burgers with Sauteed Arugula
These turkey burgers will definitely not make you question, “Where’s the beef?” You won’t miss red meat at all once you bite into these savory, complex & perfectly cooked burgers – that’s a promise.

Yield: 5-6 burgers
Prep Time: 20-25 minutes
Cook Time: 20-25 minutes
(printable recipe)

The Ingredients
2 teaspoons extra-virgin olive oil
8 ounces baby portabella mushrooms, chopped
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
1 ¼ pounds lean ground turkey breast
3 tablespoons egg whites
¼ cup nutritional yeast flakes
1 ¼ cups arrabiata sauce1
8-10 cups arugula
hamburger buns or rolls, for serving (optional)

The Method
Heat the oil in a large skillet, then add the mushrooms, onion, and seasonings. Cook until the vegetables have softened and cooked down, approximately 10 minutes, then set aside to cool slightly.2

Preheat the broiler and line and lightly grease a baking sheet. Combine the turkey, cooked vegetables, egg whites, and nutritional yeast in a medium-large mixing bowl. Form into 5-6 equally sized patties. Arrange the patties on the prepared baking sheet and place under the broil for approximately 20-25 minutes, flipping halfway through.

When the burgers have around 2 minutes left in the broiler, wash the arugula (but don’t dry) and add to the pan you used to sauté the vegetables (you may need to spray lightly with nonstick spray or olive oil). Stir occasionally until the arugula has wilted, then remove from the heat and keep warm until the burgers have finished.

Serve each burger with ¼ cup warm sauce and the arugula.

Source, adapted: Aggie's Kitchen


Notes:
1I made this sauce while everything else was cooking РI started it alongside the saut̩ed vegetables and simply kept it warm over low heat towards the end when it was ready and my burgers were still cooking. If you make this ahead of time or use store bought sauce, just be sure to warm it over low heat before serving (maybe 10-15 minutes).
2I did not let my mixture cool (surprise). I also transferred it to the food processor and pureed it – not because I’m trying to hide veggies from myself, but because I didn’t really chop them finely enough and thought they’d be better texturally pureed. I think it may have helped keep the burgers juicy, but having never eaten them with chunks of mushrooms, I can’t say for sure. Go with whatever makes you happy.

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

30 Minute Thursdays: Vegetarian Burritos, Roasted Salsa & a Questionable Future

8:52 AM | Labels: , , , , , ,



 I need to start this post on a little bit of a downer (well, maybe – it might be a good thing in the end): I’m not sure how much longer I can keep up with these 30 Minute Thursday posts. It isn’t that I’m getting close to having cooked my way through Rachael Ray’s entire book – I most certainly haven’t. However, the recipes that I haven’t made and am actually interested in making are dwindling quickly, and I almost feel as though the recipes that I do make and write about are mostly variations of the same meal. Case in point: another Mexican recipe for today, even though I’ve told you about fiesta salads and chicken fajitas and green chile quesadillas up the wazoo. And I’m not even done yet! I have another Mexican-inspired meal in the line up already. Don’t get me wrong, they taste good – I just worry that I’m falling into a rut that you aren’t too interested in following me into. I can’t say that I blame you if that’s the case.

I haven’t made any decisions yet, and likely won’t definitively until after the semester ends (which, by the way, is a frighteningly short 3 weeks away – when did I get to be old enough to graduate?). So for now, 30 Minute Thursdays continue. But I may scale it back to every other week or once a month, and eventually I’ll move on to my next cookbook victim (I wonder which one will come next?). If you have any strong feelings about these posts, please share them! I cook for myself but I do write with you in mind, so I would definitely take your thoughts into account when I make my final decision.

If you’re bored of Fiesta Floptimism, you may want to stop here. If not, though, I have another decent, back-pocket meal for you today. This recipe in the book is called a Make Your Own Burrito Bar, but seeing as how I cook for myself and no one else, the “bar” really just turned into me making a black bean burrito with my choice ingredients like I would any other night. Not so festive, but it worked.

To the glass-half-empty chef, this meal may very well have been a total disaster. I fumbled to get the tomatoes charred the way I wanted them, then I overcompensated and charred the burrito so long that it got a little too stiff to roll and I had to eat the whole thing with a knife and a fork. I added greek yogurt (aka the Floptimism version of sour cream) to the burrito after I flipped it once, which heated the yogurt and actually made it coagulate a teensy bit. It was a hot mess to eat, to say the least.

But to the glass-half-full chef, as I aspire to be, this was a star performer recipe. Eating a burrito with a fork and a knife is no tragedy, nor is it something new for me since I habitually overstuff my sandwiches to the point where eating with my hands is not an option. I actually liked the way the yogurt cooked slightly – it imparted a pseudo-cheesy flavor and worked really well with the other flavors. As a whole, this was a mildly spicy burrito full of flavor, and definitely full of fun. What’s not to love about that?

One Year Ago: Banana Liqueur Pudding
Two Years Ago: S'more Blondies 

Vegetarian Burritos with Roasted Tomato Salsa, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 4 servings
(printable recipe)

The Ingredients
4 tomatoes
2 jalapeno peppers
2 small onions
fresh cilantro, to taste
1 tablespoon vegetable oil
2 cloves garlic, minced
4 cups (30 ounces) black beans, drained and rinsed if canned
1 teaspoon ground cumin
1 teaspoon hot sauce
4 whole grain tortillas
½ cup nonfat plain greek yogurt
2 cups chopped or shredded romaine lettuce

The Method
Prepare the vegetables for the salsa: chunk the tomatoes and one of the onions into thirds. Halve and partially seed one of the jalapeno peppers. Place the prepped vegetables in a dry pan heated over high and allow them to char on all sides. Transfer the charred vegetables to a food processor and pulse with a handful of cilantro to desired consistency. Pour the salsa through a strainer to drain off the liquid (reserve the liquid for another use – sauces, eggs, etc.) and transfer the chunky salsa to a serving dish; set aside.

Prepare the black bean filling: seed and chop the remaining jalapeno and finely chop the remaining onion. Heat a nonstick skillet over medium-high heat and add the oil, jalapeno, garlic, and onions. Saute the vegetable mixture for 2-3 minutes to begin to brown, then add in the black beans, cilantro, cumin, and hot sauce. Lower the heat and allow the mixture to simmer.

Meanwhile, in a clean, dry pan set over high heat, add the tortillas one at a time. Allow the one side of the tortilla to char slightly, approximately 15 seconds in the hot pan, then flip to the other side. Spread 2 tablespoons of yogurt onto the tortilla and, when the second side has also charred but the tortilla hasn’t stiffened, remove from the heat and repeat with the remaining tortillas. As each tortilla comes off the heat, add ½ cup romaine lettuce and ¼ of the bean filling. Either add ¼ of the salsa to the burrito or serve it on the side for dipping. Wrap and keep near the stove to keep warm while you finish the remaining burritos.



  

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

Thirty Minute Thursdays: Meal Planning + a Fauxtalian Grilled Cheese Sandwich

2:26 PM | Labels: , , ,





I’m a very careful spender. I don’t often impulse buy, and it’s rare that I waste things – especially food. Every Thursday or Friday, I sit down with my laptop and my Rachael Ray cookbook, and I plan out a menu for the following week. This process used to be painstaking. I would sit for hours going back and forth between hundreds of recipe combinations to find one that worked to maximize the value of what I spent and minimize waste. Now, I’m able to do it much more quickly. When I’m done, I write up a grocery list, pop it into my phone, and go grocery shopping to pick up only what I have on that list. I spend, on average, $20 a week to feed myself, with maybe 1 week each month going up to $40 if I need to replenish the essentials like yogurts, grains, cereals, etc.  There isn’t a single item of highly processed, stereotypical “convenience” food in my cart. (And no, I don’t even use coupons.) I’d say that’s pretty good. Granted, sometimes I’ll pilfer my parent’s kitchen when I’m home, a luxury that most people don’t have, but the bottom line is – I eat a healthy diet without really breaking the bank or going to huge extremes to cut costs.

The one sacrifice I do often make is in ingredients that a recipe calls for. I won’t buy 3 types of cheese in one week just because one recipe calls for ½ cup of mozzarella and 2 tablespoons of parmesan and another calls for 8 ounces of feta. Instead, I tweak the recipes to use similar ingredients (or I just look for another recipe that works better with what I already have). This is often why you see adapted recipes on Floptimism, particularly on Thirty Minute Thursdays – the recipe likely called for an ingredient that was close but not exactly the same as another ingredient I already had on my grocery list, so I just substituted. That’s the beauty of cooking: you may not wind up with the same dish in the end, but you can adapt recipes to your heart’s content.

This recipe was supposed to be an Italian grilled cheese sandwich, but I already had smoked cheddar on my list for a recipe earlier in the week. I didn’t want to buy provolone when I was already buying the cheddar in quantities greater than the one recipe called for, so I just changed it. (Alternatively, I could have gone to my deli counter and simply asked for 3 slices of provolone, and frozen the extra cheddar for future weeks – this is a great way to save on cheeses and lunch meats.) It was supposed to be made on Italian bread, but earlier in the semester I bought a Costco-size package of whole grain sandwich thins and put them in the freezer, so I used one of those for bread instead. My mom had bought a large container of campari tomatoes and wasn’t going to use all of them before they went bad, so I sliced some of those instead of buying regular tomatoes at the store. I didn’t have to buy the basil because I bought a pot at the grocery store for $2.99 at the beginning of the year and have been watering it every day since – it’s still going strong! All of these factors came together to, yes, change the meal to the point where I probably can’t call it an Italian grilled cheese sandwich, but it fit easily into my budget. And did it prevent the sandwich from being the best gosh darn grilled cheese sandwich I’ve ever eaten? No, it most certainly did not!

So you see, the less confined you feel by a recipe or a set of ingredients, the easier it is to incorporate healthful foods and delicious meals into your diet. I believe that cooking should be a freeing experience, and it doesn’t take a lot of expertise to get there. It just takes a little bit of patience, practice, and planning.

One Year Ago: Warm Blueberry Citrus Parfait
Two Years Ago: Cheesecake with Gingersnap Crust 

“Fauxtalian” Grilled Cheese Sandwich, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 2 servings
(printable recipe)

The Ingredients
1 tablespoon extra-virgin olive oil
2 large cloves garlic
2 whole grain sandwich thins
6 (ish) slices smoked cheddar cheese
4 camperi tomatoes, halved1
8 fresh basil leaves, torn

The Method
Heat the oil and garlic in a large skillet over medium heat for 1 minute. Add the sandwich thins to the pan to soak up the garlic oil, then remove the thins from the pan. Open the sandwich thins and set the two top halves aside. Layer each bottom half with ¼ of the cheese, then 4 tomato halves, then the remaining cheese. Place the top halves on top to complete the sandwich and return the sandwiches to the skillet to cook until the cheese has melted, flipping once to brown both sides.

Notes:
1It’s easier if you also slice off the rounded edges of the tomatoes just a little bit to make flat slices for the sandwich.




  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

Roasted Chickpea Fajitas and the Attack of the Spacey Cook

7:40 AM | Labels: , , , , ,


My kitchen karma has been off lately. Ever since returning to school for the semester, I’ve been downright destructive in my cooking practices, and it really is unlike me. A kitchen may look like a bomb has gone off when I finish making some recipes, but that’s only a superficial mess – one that a good sponge and some elbow grease can fix right up. No, in the past two weeks I have melted a spatula handle, gotten over-heated oil potentially permanently smoked into a frying pan, caused the Teflon coating of a soup pot to literally lift up off of the bottom, and am even now, as we speak, soaking yet another pan in the hopes that just 24 hours more of warm water will coax a thin speckling of burnt chicken stock and bean debris off the bottom of it; I’ve ruined two batches of beans trying to cook them, and turned a soup into a pasta sauce by letting it cook down too long. My kitchen is one step away from being a slapstick comedy routine, and I’m not really sure what’s going on.

Even these delicious vegetarian fajitas brought out the novice in me. Luckily, I didn’t ruin them, but it’s almost amazing that I didn’t. Last Tuesday night I intended to have a chickpea soup, but that’s when the aforementioned Teflon fiasco occurred, and I decided “elevated risk of cancer” was not going to be on the menu that night. I had to chuck the chickpeas that I had been cooking and find something else. I spotted the extra chickpeas I had soaked all day but hadn’t cooked – the ones meant for this meal later on in the week – and pounced. In my relief to find a solution to my problem, it never even occurred to me that I had not yet cooked them. I know, there are no words. Let’s just move on at that. Like I said, something’s definitely off at Floptimism right now.

The good news is that they turned out to be totally edible – more than that, they were fantastic! The fajitas had this creamy-crunchy dynamic to them that was awesome – you don’t want to bite into a wrap made of mush, right? And they were smoky hot, not run-for-the-nearest-fire-hydrant hot, which worked well with the chickpeas. The cilantro held its own as a flavoring, which was definitely a welcome addition. The only things I’d do differently would be to serve lime wedges and avocado as additional toppings – I think the lime flavor could have been stronger, and I love any excuse to add a little avocado to my world. But really, this recipe’s a great one. In addition to the toppings that I have listed below, you could definitely add some cheese, salsa, or even other vegetables, so don’t feel tied down by what I used or suggest. As a side note, I had leftover filling that tasted amazing the next day scooped up with lime tortilla chips. I may have enjoyed that even more than the filling wrapped up in a tortilla!

One Year Ago: Healthy Chicken Waldorf Salad
Past Fajita Recipes: Easy Chicken Fajitas

Roasted Chickpea Fajitas, adapted from Two Peas and Their Pod
Yield: 6-8 servings
(printable recipe)

The Ingredients
2 teaspoons plus 1 tablespoon chili powder, divided
½ teaspoon garlic powder
2 ½ teaspoons ground cumin, divided
3 tablespoons lime juice, divided
2 tablespoons water
1 ¼ cups dried chickpeas, cooked
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
3 bell peppers, sliced
8 ounces mushrooms, sliced
½ teaspoon dried oregano
freshly ground black pepper, to taste
⅓ cup chopped cilantro

serving suggestions:
warm whole grain tortillas1
diced tomatoes (or salsa)
sliced avocado
chopped spinach
plain greek yogurt (or sour cream)
lime wedges

The Method
Start by roasting the chickpeas. For the full recipe, preheat the oven to 400° Fahrenheit; for a single serving, you can use the toaster oven set at 350°, no preheating necessary. Either way, line a baking sheet with foil (optional) and coat with nonstick spray. Whisk together 2 teaspoons chili powder, ½ teaspoon garlic powder, 1 ½ teaspoons ground cumin, 1 tablespoon lime juice, and the water in a medium mixing bowl. Toss in the chickpeas until all of the beans are nicely coated with the spice mixture. Arrange in a single layer on the prepared baking sheet and bake for 25-30 minutes, stirring halfway and removing when the chickpeas have become a little crispy.

Meanwhile, heat the olive oil over medium-high heat in a large skillet and add the onions, garlic, peppers, and mushrooms. Cook for 5 minutes, stirring once in a while but not frequently.

While the vegetables are sautéing, mix the remaining chili powder, cumin, oregano, black pepper, and lime juice in a small bowl. Add the spice mixture to the pan and allow the entire mixture to cook about 5 minutes more so that the vegetables are tender. Finally, stir in the finished chickpeas and fresh cilantro and remove from the heat.

Divide the filling evenly amongst the tortillas and serve with desired toppings. Make your own tortilla, roll it up, and enjoy immediately!

Notes:
1If you’re able to use the toaster oven to roast the chickpeas, just rest the wrap on top of the appliance to keep it warm. If you’re using the oven, you can wrap the tortillas in foil and place them in the oven for the last 5 or so minutes of the chickpeas’ roasting time, then turn off the oven when you remove the chickpeas and leave the wraps in until you’re ready to assemble and serve.






 


  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

Thirty Minute Thursdays: Thai Turkey Burgers with Pineapple Salsa

1:39 PM | Labels: , , , ,



One of my favorite meals may be a well-cooked burger. It doesn’t have to be beef, either. In fact, a homemade veggie burger can knock the socks off of even the most delicious beef hamburger (that is, if hamburgers were ever to wear socks). Today, though, I’m not talking about beef or veggie burgers; I’m talking about turkey burgers, sometimes known in the Floptimism kitchen as the most common type of burger made. With grass-fed beef being more expensive and, even with its lowered saturated fat profile, still a food more suited for the occasional indulgence than everyday fair, I wind up making a lot of meals using ground turkey breast. As long as you choose a package that clearly says ground turkey breast, not just ground turkey (the nutrition label should read about 1g saturated fat, no more), you’re getting a pretty healthy source of protein. Plus, I think it’s pretty tasty.


Earlier this week I made Rachael Ray’s Thai Turkey Burger, and absolutely loved it. It was a soy sauce and scallion-infused burger topped with a mild spicy-sweet pineapple salsa. The flavors were strong but well balanced, and the burger was filling enough that I didn’t even need any sides (but in the future would definitely consider making more, smaller burgers and pairing them with a side salad of some kind to take the focus away from the meat).

I made 2 burgers and ate the leftover one several days later over kale sautéed in a peanut sauce (more on that later!), which was equally excellent; and I had the leftover pineapple salsa first mixed with peanut butter as a wrap, and next layered with some Chobani Passionfruit yogurt for a mid-day snack. I meant to add a drop of rum extract and would have topped it with some dried coconut if I had any, but it was really good even without those two ingredients.

I would definitely recommend making this recipe (or really, recipes plural if you split up the salsa and burger) – it was easy and by far one of the best recipes I’ve made from her cookbook yet. This one’s a keeper!

One Year Ago: Chicken & Pear Paninis with Oven Roasted Pear & Sweet Potato "Fries"

Thai Turkey Burgers, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 4-6 servings
(printable recipe)

The Ingredients – The Salsa
1 small, fresh pineapple
1 tablespoon sesame oil
¼ teaspoon crushed red pepper flakes
½ small red bell pepper, seeded and diced
¼ red onion, finely diced
1 tablespoon brown sugar

The Ingredients – The Burgers
1 ⅓ pounds ground turkey breast
1 inch fresh ginger, peeled and grated
4 small cloves garlic
2 tablespoons (low sodium) soy sauce`
2 teaspoons curry powder
2 scallions, chopped
4-6 rolls or sandwich thins, toasted (optional)
kale or lettuce, for topping

The Method
Coarsely chop the pineapple and place it into a food processor. Pulse until coarse and chunky. Meanwhile, heat the oil and red pepper flakes in a skillet over medium-high heat. When the oil begins to smoke, add the bell pepper and onions; cook 1-2 minutes. Add the pineapple to the pan and allow the juices to evaporate a little, 3-5 minutes. Sprinkle with the brown sugar, let cook an additional 1-2 minutes, and then turn the heat as low as it will go while you cook the burgers.

Heat a skillet or griddle over medium-high heat (but err on the side of medium) and spray with nonstick spray. Combine the turkey, ginger, garlic, soy sauce, curry powder, and scallions so that all of the ingredients are evenly distributed in the mixture. Form into 4-6 patties and arrange somewhat evenly spaced on the heated pan. Cook the patties 6 minutes per side.

Serve the burgers either over a salad or as sandwiches, topped with the kale and 1-2 tablespoons pineapple salsa.





 

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

Thirty Minute Thursdays: Tuna Pan Bagnat

11:23 AM | Labels: , ,



Finally, a Thursday that doesn’t zip right by without a Thirty Minute Thursday post! I even refrained from updating yet again yesterday to make this moment even more epic. Has your withdrawal been too miserable? I have a feeling all of the blog-o-sphere giveaways, holiday foods and Christmas cheer have been enough to keep you occupied.

I feel a little non-conformist and perhaps even a little out of touch for posting a recipe that does not start with “c” and end with “ookie,” I have to admit. In fact, the only dessert recipe I’ve made from Rachael Ray’s book so far has been a banana bread, and that was a bust. I should probably pick out some sweeter treats to try, especially now that it’s The Dessert Season, right? Until I get around to doing that, though, this tuna sandwich will have to suffice.

Going into the recipe, I knew nothing about a “pan bagnat,” which believe it or not, is French. I did a little research and found out that it originates in Nice, and if I had paid more attention to the ingredients (basically a Salade Nicoise tucked inside a baguette) I probably could have figured that out on my own. I even wrote in my notes, “this would be good as a salad, too.” Go figure. All I knew when I started to make it was that it sounded delicious, and delicious it most certainly turned out to be.

Now, before we get ahead of ourselves, let’s be honest – I probably butchered the classic Tuna Pan Bagnat until it was anything but traditional, but I still liked it. It was easy to make, really simple, and even – dare I say it around this time of year? – healthy. The lemon was refreshing, the bread crunchy and chewy at the same time, and the filling mildly salty without going to any extremes. Below you’ll see the Tuna Pan Bagnat as I made it, which really just means you won’t see any olives, anchovies, or capers in it (got an idea of why it wasn’t wildly salty when I made it?), and I’m pretty sure I sacrilegiously used a crusty Italian loaf instead of French bread. Oops.

One Year Ago Today: Cannelini-Mushroom Crostini

Tuna Pan Bagnat, adapted from Rachael Ray’s Classic Thirty Minute Meals
Yield: 4 servings
(printable recipe)

The Ingredients
4 fairly long, wide sandwich-worthy hunks of crusty bread
13 ounces tuna in water, drained
½ red onion, chopped
15 ounces artichoke hearts in water, drained and coarsely chopped
½ cup sun dried tomatoes, not packed in oil, chopped
¼ - ⅓ cup fresh flat-leaf parsley, chopped
½ - 1 teaspoon dried thyme
2 tablespoons lemon juice
1 tablespoon red wine vinegar
freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil

The Method
Preheat the oven to 400°.1 Once preheated, crisp the bread in the oven for 1-2 minutes, then set aside until cool enough to handle. Split each chunk in half and hollow out some of the soft insides to allow for more room for the filling.

Lightly mash or separate the tuna with a fork in a bowl before adding in the red onion, artichokes tomatoes, parsley, and thyme. Drizzle in the lemon juice and add the vinegar and black pepper. Finally, stir in the oil and toss to combine. Adjust seasonings to taste. Pack ¼ of the filling into each chunk of bread and press down to allow the bread to set around the filling and begin to soak up the liquid.

Notes:
1Because I only had one, I used the toaster oven to conserve heat and energy (and, of course, time).


 


  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

Need a Post-Turkey Day Detox? Try this Broccoli Sandwich!

10:18 AM | Labels: , , , ,


Happy Black Friday! How is everyone recovering from last night’s festivities? I know that even though I enjoyed every last bite of everything I ate last night (think: pumpkin ravioli with lots of green veggies, finished off with a chocolate-hazelnut-raspberry layer cake and a few bites of vanilla cheesecake), it felt really nice to get back into my daily routine this morning. I had a glass of almond milk to help jumpstart my kick butt Jillian Michaels workout, and now I feel energized to power through some post-holiday baking to make up for the fact that my family opted for a restaurant Thanksgiving over a traditional, home-cooked meal this year.

If you’re feeling the drudgery of the effects of a perhaps gluttonous meal, or if you just want a downright tasty, healthy sandwich, consider saving those turkey leftovers for tomorrow and fixing yourself this herbed broccoli sandwich. It’s very simple, actually to the point where I might play around with more herbs and garlic next time, but it’s definitely different and completely enjoyable. I ate the broccoli mixture one night perched atop a parmesan biscuit with a slice of tomato, and the next day spread over a rice puff with some laughing cow cheese – both were delicious and light. It’s also an easy recipe without requiring too many strict measurements; just make sure you don’t cook the broccoli for too long (as I believe I did). Broccoli is a dish best served cold – from a nutritional perspective, that is – so the shorter the cooking time, the better. Plus, it just means you get to eat it faster, right?

If you’re braving the crowds at stores (I’ve always secretly wanted to stay up late for the experience, just once), I wish you luck. If you’re like me and are being more of a homebody today, rest up and have a nice, relaxing day. I don’t know about where you live, but here, the weather is just too beautiful not to find some way to enjoy it.

One Year Ago: Savory Squash & Black Bean Crepes

Herbed Broccoli Sandwich, courtesy of The Local Cook
Yield: 2-3 sandwiches
(printable recipe)

The Ingredients
1 cup broccoli
¼ cup onion
olive oil, for sautéing
basil, oregano, garlic powder, and red pepper flakes, to taste
cheese (optional)
2-3 servings of bread, biscuits or rice puffs
tomato slices, for serving (optional)

The Method
Chop the broccoli and onion in a food processor, then add to a skillet along with a small amount of olive oil. Saute until the broccoli turns bright green, then add all of the herbs and spices. If using cheese, assemble the sandwiches, top with cheese, and broil until melted. Otherwise, serve!






  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

Thirty Minute Thursdays: Eggcellent Sandwiches with Spinach & Tomato Soup

1:08 PM | Labels: , , , , ,






It’s been a little while since I last posted. I’m used to sneaking in an entry every other day, but Columbus Day Weekend brought along Fall Break from classes, and I took the opportunity to take a 2 day trip to Ithaca, NY with my parents and L. While there, we visited several wineries, explored the town, and ate at some pretty phenomenal restaurants – the famed Moosewood included! I’m planning to write up a post all about my food-related experiences on the trip, but for now, I have to celebrate Thirty Minute Thursdays with a less exotic but certainly delicious meal by Rachael Ray.

One Sunday evening a few weeks back, I set out to make a tomato & spinach soup for dinner from Rachael Ray’s cookbook, to be paired with what she refers to as an “Eggcellent” sandwich. I made a few changes, naturally – I used an onion instead of a shallot, decreased the oil in the soup, swapped oil in for the butter for the sandwich, and opted for a quartered whole wheat bagel instead of an English muffin for the bread. Then, of course, I left some things alone (shocking, right?) – I did cook with ham, something that is more or less unchartered territory for me, and even bought the called-for muenster cheese instead of scrambling for whatever I had on hand. One neat thing that I learned from this is that you can go to your grocery store’s deli counter and order a single slice of meat or cheese! How fantastic is that? You see, I did cook with ham and muenster cheese, but there was no way I was going to go through a whole pack of either one, so this option was absolutely perfect for me. Each slice cost me about $.60 - you really can’t beat that.

The tomato and spinach soup turned out to be…okay. Not bad, but it did lack a little bit of multidimensionality that I tend to gravitate toward with my foods. I did like the chunks of the tomatoes, and reheated the next day for lunch I actually enjoyed it even more. It might be nice to add in some milk (not even cream! Just milk) or some broth to cut the intensity of the tomatoes.

It’s also possible that my less-than-enthusiastic response to the soup had everything to do with how much I (internally) raved about this sandwich. It was everything you could want in a ham, egg and cheese sandwich. It was savory with a hint of sweetness, just a little bit salty, and warm and melty with a perfect chew from the toasted bagel. I really loved it, and it was pretty simple to make, so I’m sure I’ll be returning to the “recipe” again soon. Well, maybe not too soon – even if I can buy ham by the slice, the high degree of processing still skeeves me out a little bit. Still, this is a Really. Good. Sandwich. 



One Year Ago: Ground Turkey Stuffed Peppers

Tomato & Spinach Soup, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 4 servings
(printable recipe)

The Ingredients
2 teaspoons olive oil
¼ small onion, finely chopped
2 cloves garlic, minced
14 ounces (no salt added) diced tomatoes
28 ounces (no salt added) crushed tomatoes
2 cups (no sodium) stock
5 ounces spinach, chopped
freshly ground black pepper, to taste

The Method
Heat the olive oil, onion, and garlic in a medium soup pot over medium heat. Saute for 5 minutes, then add in the diced and crushed tomatoes. Stir in the stock to combine, followed by the spinach in handfuls until it wilts and mixes with the soup. Bring the soup to a boil, lower the heat, and simmer for 10-15 minutes to allow it to reduce a little. Season with pepper.



Eggcellent Sandwiches, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 4 servings
(printable recipe)

The Ingredients
olive oil, to lightly grease the pan
4 eggs
¾ cup egg whites
4 thin slices reduced-fat deli ham, diced
2 whole wheat bagels
4 slices muenster cheese

The Method
Halve each bagel, and then slice each half into two once more so that you wind up with 8 slices of “bagel thins.” Lightly toast the bagel slices, then set aside in a single layer on a cookie or baking sheet.

Meanwhile, combine the eggs and egg whites in a small bowl and set near the stove. Add just enough oil to coat a small frying pan, using a paper towel to make sure the pan is greased thoroughly enough. Add the ham and cook over medium heat for 2 minutes. Pour the egg mixture into the pan and stir gently with a wooden spoon until the eggs have started to firm up, 4-5 minutes.

Evenly distribute the egg mixture amongst 4 of the bagel thins, top with 1 slice of muenster each, and place under the broiler to just melt the cheese. Remove from the oven, top each egg-and-cheese bagel thin with a plain bagel thin to make a sandwich, and enjoy!





 

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

30 Minute Thursdays: Feta-Stuffed Burgers & Greek Side Salad

2:43 PM | Labels: , , , , ,



These burgers are the reason why my dad has dubbed me the official best burger maker ever. Juicy and full of flavor, it's no wonder they were a hit with my family during a recent 30 Minute Thursday meal. His didn't even have cheese stuffed into the center of it since he's lactose intolerant, and he still raved about them.

Granted, I can't take all the credit. Ever since making the switch to grass-fed beef, I have been eating much higher quality red meat.- only less frequently. It also doesn't hurt that Whole Foods seems to only sell 85% lean grass fed ground beef, which is a gripe I have for a post of its own but makes for a decidedly juicier burger due to the extra fat. Soaking the burgers in red wine before cooking probably helps, too. But if my dad wants to sing my burger cooking praises, I'll be gracious enough to say thank you and keep my secret ingredients to myself. And, you know, all of you lucky folks.

The recipe originally called for blue cheese, but my family didn't like the sound of that so I swapped it for feta and paired it with a greek salad, also a Rachael Ray creation. I couldn't find the pepperoncini peppers so I used jalapenos which were a little too raw and intense, and I found the dressing to be too overpowering (adjusted below), but other than that it was an enjoyable, simple side for the burger.

One Year Ago: Strawberry-Mango Power Smoothie, Apples & Honey Salad

Feta Stuffed Burgers with Side Greek Salad, adapted from Rachael Ray's Classic 30 Minute Meals
Yield: 4 servings
(printable recipe)

The Ingredients
1 pound lean (grass-fed) ground beef
hot sauce, to taste (a couple of healthy shakes)
freshly ground black pepper, to taste
1/4 pound reduced fat feta cheese
1/4 cup dry red wine
rolls, red onion, and lettuce for serving (optional)

1-2 teaspoons minced garlic
2 1/2 tablespoons olive oil
1 tablespoon lemon juice
pinch of allspice
freshly ground black pepper, to taste
4-6 cups spring mix greens
2 plum tomatoes, diced
1/2 medium red onion, thinly sliced
1/2 cucume, thinly sliced
1 jalapeno pepper, seeded and chopped*
2-3 tablespoons crumbled feta cheese (optional)
1/2 tablespoon dried oregano

The Method
Mix the hot sauce and pepper into the beef and separate it into quarters. Place 1 tablespoon cheese in the center of each quarter and form a patty around it, sealing off the filling completely. Keep the patties no thicker than 3/4 inches.

Pour the wine into a shallow dish and allow the patties to soak in the liquid, turning once to get both sides, 5 minutes per side. While the patties soak, heat a pan to medium, then add the burgers and cook for 4-6 minutes per side.* Serve with rolls, onion, lettuce, and salad (prepared while the burgers cook).

Wash the greens and dry them well. Meanwhile, combine the oil and g a microwave safe bowl and heat for 30 seconds until the garlic starts to sizzle, producing a garlic-infused oil. Whisk in the lemon juice, allspice, and pepper. Set aside.

Combine the lettuce, tomatoes, red onion, cucumber, peppers, cheese (if using), and oregano in a large serving bowl. Toss with the dressing, starting with a modest amount and adding more to taste.

Notes:
*Alterrnatively use a handful of pepperoncini hot peppers, chopped, for a more authentic flavor.
**My burgers were still raw after this amount of time, and most of us like them medium/medium rare. I had to throw them back in the pan, so you might want to consider being really strict about the patty size (I didn't pay much attention beyond making each patty roughly equal), and lowering the heat and cooking them maybe 8 minutes per side. I'm still getting the hang of cooking meats other than chicken, so use your best judgment.



 


  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

A Conversation About Indian Food - are you in?

4:54 PM | Labels: , , , ,



The beautiful thing about Indian food is the complexity of flavor that each dish delivers. Last year I was introduced to Indian cuisine, and it quickly became my favorite type of food. Part of its appeal, I'm sure, comes from the fact that I only eat it on rare occasions; my family is wary (you don't get much further from plain steak + potatoes as chana masala, right?) but L's family orders it from time to time, and you can be sure my ears perk up at his house when I hear of the possibility of take out from our local Indian restaurant.

It makes sense that I am drawn to recipes for Indian food, then, but am always so daunted by several things: (1) the laundry list of ingredients that make it seem like such an endeavor to try making anything myself, and (2) the copious amounts of butter found in many of their sauces, something I found somewhat surprising when I first discovered it.

L's mom also recently found herself drawn to an Indian chicken recipe, one with that stereotypical novel-length ingredient list, and decided to go for it. She put a lot of effort into the meal, but was ultimately let down when all of those ingredients and all of that time produced little more than a bland dish, only vaguely and mildly reminiscent of what we are all used to from the local restaurant.

I also tried an Indian dish recently - this Indian spiced chicken pita - and found myself faced with the same disappointment. Although my recipe was much less demanding, it was disheartening to bite with excitement into what I quickly realized was just a lackluster chicken sandwich.

I wasn't planning to post this recipe at all because of how entirely mediocre it was, but L's mom's flop with Indian food prompted me to reconsider. Maybe it wasn't just us - maybe other people have been struggling with mastering this cuisine, too. Better yet, maybe some of you have successfully conquered it and have some tips.

So what do you say? Is there a "trick" to making your own Indian dishes? Do you have killer recipes up your sleeve? I'd love to hear from you about any and all things Indian cuisine.

And, if you're interested, here is the link to the Indian spiced chicken pita recipe I tried and was not fully satisfied with. I'm sad to say that it's from Eating Well, a site that whose praises I normally sing unconditionally. To be fair, the sandwich certainly wasn't bad, but I expect a big flavor punch with my Indian inspired meals, and this fell a little flat.

I know this makes 2 posts in a row without real recipe deliverance - watch out for tomorrow's 30 Minute Thursday post, which will have a recipe. In fact, it will have a recipe for what Papa Floptimism called the best burger he's ever eaten - you wouldn't want to miss that, would you?





  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

The Best Wrap You Will Ever Make

7:28 PM | Labels: , , ,



This post is going to be short and sweet. With my 30 Minute Thursday post coming up tomorrow, I didn’t want to overload anyone (including myself) with excess wordiness; plus, there isn’t much to say about this wrap except that you should make it immediately, and then once you eat it, make it again. I think I fell in love all over again the moment I bit into this wrap, full of creamy and flavorful avocado and white beans (sorry L!). It’s a true testament to how unbelievable the recipes from Eating Well are – seriously, one more recipe this fantastic and I’ll be begging them to be their spokesgirl. It held up all day, since I made it the night before and toted it along with me to my summer course, so it’s easy and hassle-free, to boot. I’m actually craving it right now, thinking back on how enjoyable it was.

One Year Ago: Guilt Free Tzatziki Chicken Salad, Guilt Free Thai-Inspired Chicken Salad

Avocado and White Bean Wrap, adapted from Eating Well
Yield: 4 servings
(printable recipe)

The Ingredients
2 tablespoons red wine vinegar
1 tablespoon canola oil
dash chipotle pepper
2 cups shredded cabbage
1 medium carrot, shredded
¼ cup chopped fresh parsley
15 ounces white beans, drained and rinsed
1 ripe avocado
½ cup shredded sharp cheddar cheese
2 tablespoons minced red onion
8 6-inch corn tortillas or 4 10-inch whole wheat wraps

The Method
Whisk together the vinegar, oil, and chipotle powder in a medium bowl, then add the cabbage, carrot and parsley. Toss to combine and set aside. Mash the beans and avocado in a separate bowl, then stir in the cheese and onion.

Assemble by spreading ½ cup of the bean mixture onto a wrap or tortilla and top with roughly 2/3 cup of the cabbage mixture. Roll and repeat with the remaining ingredients and wraps. Store in the refrigerator in an airtight container if not eating immediately.


 

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni

Avocado Tea Sandwich to beat the heat

5:47 PM | Labels: , ,


Although my apartment is, somehow, like an ice box no matter how many hours you leave it closed up without fans or air conditioning, I hear that it’s been pretty hot in a lot of places today. According to the weather report, tomorrow isn’t going to be any more forgiving. If your abode is at all more normal than mine in terms of reflecting outside temperatures, you might be interested in this Avocado Tea Sandwich that can be thrown together (almost) without heating up your kitchen at all, and is cool and creamy enough to chill you out with the first bite. This is a quick, clean, subtle sandwich, full of contrasting textures (think creamy, crunchy). A slice of tomato would add a flash of color and a heightened level of flavor, but one of the things I liked best about this sandwich was its plain simplicity. You may not even realize it wowed you until you’ve taken your last bite, look down at your empty plate, and suddenly feel a pining for another serving. 

One Year Ago:  Chocolate Ganache & Raspberry Curd Shortbread

Avocado Tea Sandwich, adapted from Eating Well
Yield: 1 sandwich
(printable recipe)

The Ingredient
1 hardboiled egg, yolk discarded*
1 (heaping) tablespoon non-fat plain greek yogurt
splash lemon juice
dash cracked black pepper
2 slices whole wheat bread
¼ ripe avocado, sliced
3 thin slices cucumber
3 thin rings of red onion

The Method
Coarsely chop the hardboiled egg white and sprinkle with a small amount of salt; set aside. In a small bowl, stir together the yogurt, lemon juice, and pepper. Spread the yogurt mixture on one slice of bread, reserving a small amount for the second slice. Top with the egg, avocado, cucumber, and red onion. Spread the remaining yogurt onto the “bare” slice of bread before placing it on top of the sandwich. Slice and enjoy!

Notes:
*If you keep a couple hardboiled eggs in the fridge for quick grab-n-go snacks, this can turn into a truly heat-free meal.




  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read User's Comments0
Posted by toni
Subscribe to: Posts (Atom)