Posts tagged Sandwich

the food around here lately

I bet you guys were thinking we haven’t been eating much interesting stuff around here lately, huh? Since I had a couple people mention they miss me posting about food, I decided to give it a go once more. We have been eating some yummy and crazy stuff! Although, I must say, I’m not near as vigilant about getting pictures of everything we’re eating these days, so you’ll have to settle with just the links.

We had a vegetarian friend over for lunch one day so I made these Grilled Goat Cheese Sandwiches with Fig and Honey. They were really more like dessert but so yummy. And perfect with curried carrot soup.

And for you gluten free folks, these are some of the easiest gluten free cookies I’ve made and they are SO yummy: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Mine were about half almond butter too. Very crumbly, but it didn’t matter because they tasted so good.

Chocolate peanut butter cookies

A surprise hit were these Quinoa ‘Burgers’, which really aren’t burgers at all – more like pancakes but more filling. And they freeze well too. Sadly, I am not sure what to do about quinoa since it’s come to light that Bolivians aren’t getting to eat as much of their staple food source because of the rising global prices of quinoa. But the farmers are getting paid more . . . It’s quite the conundrum.

Quinoa 'Burgers'

Just in case we were starting to be suspected of being vegetarians, I made Balsamic and Whiskey Steak which then lead to the leftovers becoming Steak and Eggs for breakfast, complete with crispy hash potatoes. Naturally.

Steak and Eggs

And to ward of all the vampires we have in Austin, I gave the Vampire Steak a try. Nice and garlicky.

And another surprise hit? Balsamic Roast Beef. I strained off the cooking liquid after it crock potted all day and put it in the fridge to remove the layer of fat and then cooked it down to make a thick sauce and reintroduced it to the shredded pot roast. Much more flavorful than your standard pot roast.

And seriously, if you don’t think you like cauliflower, try roasting it. I could eat a whole head of cauliflower like popcorn when it’s prepared this way. I’ve been eating it several times a week. (And really, isn’t every vegetable better when it’s roasted?)

And finally, a little something Jude and I whipped up (literally) for dessert at a friend’s house, a Cannoli Tart. It was surprisingly similar to a true Cannoli and not very sweet at all.

Cannoli Tart

How about you? Any good recipes to share?

 

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Prosciutto, Pear and Blue Cheese Sandwich

I know I’ve told you guys the components of my perfect salad, right? Fruit, candied nut, cheese, dried fruit, simple vinaigrette, and of course, greens. Delicious. Well it hadn’t occurred to me that you could scoop of all the deliciousness and put it on a sandwich. Easy enough, right? I just hadn’t thought of it. That is, until my good ol’ reliable cooking light featured this sandwich. Pretty much all of things I love in a salad, but on a sandwich. Oh so delicious. Each bite I took of this sandwich seemed to get better – which most sandwiches can’t boast. A welcome change to my boring lunches!

Pear, Blue Cheese and Arugula Sandwich

Recipe for Prosciutto, Pear and Blue Cheese Sandwich

Total Time: 20 Minutes
Serves 4 – serving size one sandwich

Ingredients
8 slices 100% multigrain bread
1 tablespoon butter, softened
3 cups arugula
1 medium shallot, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto
1 ripe pear, cored and thinly sliced
2 ounces blue cheese, sliced

Preparation
1. Preheat broiler.

2. Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted.

3. Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with pepper. Toss well to coat. Divide arugula mixture evenly among 4 bread slices, buttered side up; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side down.

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Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

Here’s a little secret. Sandwiches are hard for me to be inventive with. I get stuck in the meat, cheese, mustard bubble and then have a hard time branching out, which is why is usually find myself thinking that I don’t like sandwiches. Thankfully, I find recipes that remind me that there are many different ways to look at a sandwich. Like this one.

Putting a fried egg on anything makes it better, right? This recipe came together very quickly and was very satisfying for so few ingredients. It was rich, but fresh, and also vegetarian! Great for a light, quick dinner!

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

Open-Faced Sandwiches with Ricotta, Arugula and Fried Egg

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Grilled Steak Sandwiches with Chimichurri and Bell Peppers

So when you buy half a cow (even if you distribute among eight other people) you end up with a lot of beef. . . and a lot of the steak pieces are bigger than what you see at the grocery store meat counter. We made a sirloin the other night but the steak was so huge that we had a ton left over (and I thought I picked the smallest steak in our freezer!).

Enter, steak sandwich. Perfect way to utilize the remaining steak (yay for nothing going to waste!). Now typically when I think of a steak sandwich, I think of blue cheese, caramelized onions, maybe some kind of flavored mayo. . . super heavy, no really veggies to speak of (I’m not sure onions can be considered a vegetable once they’ve been sauteed down with butter. . . ).

This recipe is nothing like that. It actually has none of those heavy elements except the steak! The chimichurri sauce reminds me of a Mexican version of pesto. No cheese or nuts involved but plenty of herbs and garlic. I have to say, this sauce was amazing! The grilled bell peppers added a beautiful sweetness to go along side the herbal, slightly spicy sauce . . . all made delicious by the thinly sliced leftover beef. We used small soft sour dough rolls that I toasted on the grill next to the peppers and I thought they were great.

I’m pretty excited that there are leftovers of this one for me to eat for lunch. Really, I think everyone should give this sandwich a try – it’s definitely not your everyday PB&J!

Recipe for Grilled Steak Sandwiches with Chimichurri and Bell Peppers

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Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

So I made this for dinner and lunch a couple weeks ago but Gourmet just posted the recipe on their website recently which is why I waited so long to post this. When we had it for dinner it felt like something was missing. So for lunch I added bacon and sliced green apples and removed the arugula. I used ciabatta bread since it would stand up to the arugula mayo but Jason didn’t like the bread at all, he thought it was too much. But overall, I thought the idea of the sandwich was good enough to pass on. I think I would try this one again with different bread!

Recipe for Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

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