Here it is by special request, my signature sandwich. The story behind this? Once upon a time I had a wonderful sandwich at Panera Bread. The next time I went back I tried to order it. "Oh, no, you are crazy. We have never had a sandwich like that. We do have this which is quite a bit like it..." It was horrible. So now I make them myself and they are wonderful!
Panera's Rosemary Focaccia , I think it is the bread that makes the sandwich great, everything else just plays up the flavors.
Sliced Turkey Breast
Provolone
Olive oil
Spinach
Sun-dried tomatoes, I prefer those packed in oil and herbs
Red onion
Cut the bread in wedges, like a pie. Cut each one open and lay flat. Drizzle olive oil on the inside of the top and layer the rest of the ingredients on the bottom. Add the top and toast in oven until cheese is melted.
For special meetings, I leave off the onion and don't toast and they are still good.
Saturday, April 12, 2008
Tuesday, March 4, 2008
Pumpkin Oatmeal
Here is another one of those pumpkin recipes. A different take on your morning cereal and an easy way to sneak a serving of vegetables in.
2 c cooked oatmeal
1 c canned pumpkin
2 tbs brown sugar
1/2 c milk
In a saucepan, stir all ingredients together over medium heat 5 minutes.
Super easy!
2 c cooked oatmeal
1 c canned pumpkin
2 tbs brown sugar
1/2 c milk
In a saucepan, stir all ingredients together over medium heat 5 minutes.
Super easy!
Monday, March 3, 2008
Apricot Ginger Pear Parfaits
Caeden has been asking for dessert. I do not usually give them a lot of sweet things, so I have been trying to come up with some "desserts" that are not so bad for us. Anything with ginger in it I am up for trying.
6 firm ripe pears
5 oz dried apricots
4 tsp finely grated, peeled, fresh ginger
1/2 c water
2-3 tbs sugar
4 strips fresh lemon zest
1 cinnamon stick
2 tbs fresh lemon juice
8 oz nonfat vanilla yogurt
Peel 4 pears and coarsely chop. Transfer to a 3-4 quart saucepan. Add apricots, ginger, water, 2 tbs sugar, zest, cinnamon stick, and 1 tbs lemon juice. Simmer, covered until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl. If desired stir in up to 1 tbs additional sugar and cool sauce.
While sauce is cooling, peel, core, and finely dice remaining 2 pears. Toss with remaining tbs lemon juice in a bowl. Divide the pears, sauce and yogurt into glasses.
6 firm ripe pears
5 oz dried apricots
4 tsp finely grated, peeled, fresh ginger
1/2 c water
2-3 tbs sugar
4 strips fresh lemon zest
1 cinnamon stick
2 tbs fresh lemon juice
8 oz nonfat vanilla yogurt
Peel 4 pears and coarsely chop. Transfer to a 3-4 quart saucepan. Add apricots, ginger, water, 2 tbs sugar, zest, cinnamon stick, and 1 tbs lemon juice. Simmer, covered until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl. If desired stir in up to 1 tbs additional sugar and cool sauce.
While sauce is cooling, peel, core, and finely dice remaining 2 pears. Toss with remaining tbs lemon juice in a bowl. Divide the pears, sauce and yogurt into glasses.
Saturday, March 1, 2008
Chicken with Coconut and Lime
Another thing that we have been eating a lot of lately is coconut milk. The boys really seemed to like this.
4 skinned, boned chicken breast halves
2 tbs grated zest from lime
3 tbs juice from lime
1/2 c canned coconut milk
1/8 tsp salt
garnish with 1/4 c mined scallions and cilantro
Marinate the chicken in half the lime juice, while you preheat a grill of broiler. Warm the coconut milk over low heat. Season it with salt. Add the lime zest. Add the remaining half of the lime juice to the coconut milk mixture.
Grill or broil the chicken until nicely browned and cooked thoroughly. Spoon a little of the sauce over and around the chicken. Serve with white rice.
4 skinned, boned chicken breast halves
2 tbs grated zest from lime
3 tbs juice from lime
1/2 c canned coconut milk
1/8 tsp salt
garnish with 1/4 c mined scallions and cilantro
Marinate the chicken in half the lime juice, while you preheat a grill of broiler. Warm the coconut milk over low heat. Season it with salt. Add the lime zest. Add the remaining half of the lime juice to the coconut milk mixture.
Grill or broil the chicken until nicely browned and cooked thoroughly. Spoon a little of the sauce over and around the chicken. Serve with white rice.
Friday, February 22, 2008
Garlic Black Beans & Rice
Beans and rice yes, but definitely not Brazilian style. Found this again while looking through my recipes. I can not believe I forgot about it!
2 c Uncle Ben's Chicken and Herb Rice
1 tbs olive oil
1/2 c diced onion
1.2 c diced green bell pepper
4 cloves garlic, minced
15 oz can of black beans, rinsed and drained
1 tbs fresh lime juice
In medium saucepan, heat oil until hot. Saute onion, bell pepper and garlic 1 minute. Add rice and cook according to package directions. When rice has finished cooking, stir in beans and lime juice.
2 c Uncle Ben's Chicken and Herb Rice
1 tbs olive oil
1/2 c diced onion
1.2 c diced green bell pepper
4 cloves garlic, minced
15 oz can of black beans, rinsed and drained
1 tbs fresh lime juice
In medium saucepan, heat oil until hot. Saute onion, bell pepper and garlic 1 minute. Add rice and cook according to package directions. When rice has finished cooking, stir in beans and lime juice.
Thursday, February 21, 2008
Yummy Fish
Sorry, no recipe today. I do have a recommendation for those of you that live around a Fareway. We had the breaded tilapia again tonight and as always it was wonderful. Breaded is too boring of a name for this. It has a ton of flavor, and none of it fishy.
Wednesday, February 20, 2008
Lemon & Rice Soup
My heart goes out today to a sick little guy. I have never been a big fan of chicken noodle soup, although it is reputed to work. So this is the version that I make for my sick little guys.
14 oz can chicken broth
1/2 c cooked rice
juice of 1 lemon
1 egg
In a medium sauce-pan, bring broth to a boil over medium-high heat. Stir in rice and lemon juice. Crack the egg into a measuring cup or small bowl.
While whisking the egg, slowly add about 1/2 cup of hot broth. Gently stir the egg mixture back into saucepan creating thin cooked ribbons of egg throughout the broth.
14 oz can chicken broth
1/2 c cooked rice
juice of 1 lemon
1 egg
In a medium sauce-pan, bring broth to a boil over medium-high heat. Stir in rice and lemon juice. Crack the egg into a measuring cup or small bowl.
While whisking the egg, slowly add about 1/2 cup of hot broth. Gently stir the egg mixture back into saucepan creating thin cooked ribbons of egg throughout the broth.
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