Erin over at Domestic Adventure got me thinking about grilling pizza again. I haven't done it since last year, but her pictures had my mouth watering! I though I'd share some of my favorite grilled pizza combinations in anticipation of this weekend (because I MUST try the pesto as a sauce now!)
Grilled Pizzas
- Fresh Mozzarella, Asparagus, Alfredo or plain garlic butter sauce (I don't like a red sauce with the Asparagus, but feel free to try it if you like)
- Artichoke & Carmelized Onions (any sort of sauce is good here)
-Chicken, Roasted Garlic & Broccoli (I'm thinking about using Quorn's Chik'n Tenders this summer, good size for pizza!) with red sauce & shredded Mozzarella
Best Pizza Ever.....
This is a mashup of two different pizza's I've had. The first is from Dominick's Pizza in Blairstown, NJ (a BLT Pizza made with a mayonaise sauce) and the second is the Chicken Caesar Pizza from Corner Grille in Worcester, MA. It's a white pizza with cheese, chopped tomatoes & diced chicken, that comes with a side Caesar salad that you add to the pizza. Salad on Pizza is my new favorite thing. So here's what I do to make my own variation
- Shredded Mozzarella
- Seeded Diced tomatoes (NO SEEDS) bleh
- Bacon (of the veggie variety now please) :P
- any other small diced veggies you want to add (this summer I'm thinking, zucchini & red onions)
So you add that to the pizza, (i make mine sans sauce) & grill it up. In the meantime, chop some lettuce & make a garlic mayonaise sauce.
To make the sauce I add some milk to mayo to thin it out a bit. Then smash some garlic with some salt to make a paste & mix that in with some pepper and a splash of lemon juice. Any other seasonings you want to add are a'ok. The consistency should be more like a salad dressing than mayo.
Once the pizza is grilled, top with the chopped lettuce & drizzle with the garlic mayo. Fold (to keep the lettuce in check) and eat!
I think I will definatly be making this over the weekend, pictures and a more exact recipe to follow ;)
Tuesday, June 8, 2010
Monday, June 7, 2010
Getting to you... getting to know all about you :)
I've been beyond slacking on the posting thing.. I just haven't been doing that much cooking lately! BUT I do have two recipies and pictures to put up, so in the next day or two, those should come through :)
I however, never slack on my reading of blogs :) I came across this on All the Weigh & couldn't resist!
1) How old are you? 25 (26 this month!)
2) What is your favorite color? Of the season, Teal. Of all time?.... Pink or Orange...
3) What state do you live in? Massachusetts
4) If you had to choose between giving up your cell phone and giving up chocolate what would you choose to live without? Two years ago.. my phone, no problem! but that damn iPhone is addicting!
5) Do you have a pet? I have two kitties :) well one loves me, the other loves my husband.
6) Paper or plastic? I try to use the reusable bags, but when I forget, I try to get paper so I can use it when making Chicken/Eggplant/Zucchini Parm (sucks up grease way better than papertowels!)
7) What is your favorite fruit/vegetable? Fruit: Blueberries, mango Vegetable: Zucchini!!!
8) What is your favorite characteristic in the opposite sex? A sense of humor, sometimes I just need someone who can laugh at my crazyness.
9) What is your favorite physical trait in the opposite sex? Definatly taller than me! And I like lips as well :)
10) List three of your best qualities: I hate these sorts of questions.. I'm a good cook, I know when to laugh at myself, and artistic?
11) List three of your worst traits: Oh this one is so much easier! I hate cleaning and I'm stubborn and indecisive
12) What is your favorite TV show? Do I have to pick one?! Dexter, True Blood, Nurse Jackie, Big Bang Theory, Private Practice? I think that about does it? Oh and Top Chef... and Good Eats.. :)
13) If you were stranded on an island for a week what would you want to take with you? My iPhone, Camera and Husband :)
14) Do you have a favorite board game? I'm more of a card game than board game type of girl... but I do like scrabble. Or monopoly
15) Do you smoke or drink? I smoked until I met my husband, but I do pick it up every once in a while (stress induced usually) and will always enjoy a cigarette on the occasion I do go out and have a few drinks.
16) What kind of perfume do you wear? Sinner by Kat Von D
17) What is your favorite book? I can't pick a favorite book! My favorite authors are Emily Giffin, Dan Brown & Chuck Palahniuk
18) What are you most afraid of? Making incorrect decisions. I am the most indecisive person I know.. (as stated above)
19) What is your best physical feature? It's strange but I've always liked the way my feet look! wierd I know.
20) If you could go anywhere right now and stay for a month where would you go? Either India (everytime I go I feel like there just isn't enough time to see everything!) or somewhere new... Italy, Paris, London, Egypt, somewhere new and interesting. :)
21) What are your hobbies? Cooking, Reading, Photography, laying on the beach? (is that concidered a hobby?? it should be!)
22) What accessories do you wear at all times? My wedding band & engagement ring, earrings (plugs) are things I wear everyday & don't take off. Lately, I've also been a headband/bracelet mood.
23) Do you pronounce the 't' in often? I do....
24) What is the last song that played on your iPod? Spitalfield - Stolen from some great writer
25) Share something that made you happy today - WCWS tonight! Mondays are tough! haha. I was also happy to find a new and interesting recipe to try out :)
I however, never slack on my reading of blogs :) I came across this on All the Weigh & couldn't resist!
1) How old are you? 25 (26 this month!)
2) What is your favorite color? Of the season, Teal. Of all time?.... Pink or Orange...
3) What state do you live in? Massachusetts
4) If you had to choose between giving up your cell phone and giving up chocolate what would you choose to live without? Two years ago.. my phone, no problem! but that damn iPhone is addicting!
5) Do you have a pet? I have two kitties :) well one loves me, the other loves my husband.
6) Paper or plastic? I try to use the reusable bags, but when I forget, I try to get paper so I can use it when making Chicken/Eggplant/Zucchini Parm (sucks up grease way better than papertowels!)
7) What is your favorite fruit/vegetable? Fruit: Blueberries, mango Vegetable: Zucchini!!!
8) What is your favorite characteristic in the opposite sex? A sense of humor, sometimes I just need someone who can laugh at my crazyness.
9) What is your favorite physical trait in the opposite sex? Definatly taller than me! And I like lips as well :)
10) List three of your best qualities: I hate these sorts of questions.. I'm a good cook, I know when to laugh at myself, and artistic?
11) List three of your worst traits: Oh this one is so much easier! I hate cleaning and I'm stubborn and indecisive
12) What is your favorite TV show? Do I have to pick one?! Dexter, True Blood, Nurse Jackie, Big Bang Theory, Private Practice? I think that about does it? Oh and Top Chef... and Good Eats.. :)
13) If you were stranded on an island for a week what would you want to take with you? My iPhone, Camera and Husband :)
14) Do you have a favorite board game? I'm more of a card game than board game type of girl... but I do like scrabble. Or monopoly
15) Do you smoke or drink? I smoked until I met my husband, but I do pick it up every once in a while (stress induced usually) and will always enjoy a cigarette on the occasion I do go out and have a few drinks.
16) What kind of perfume do you wear? Sinner by Kat Von D
17) What is your favorite book? I can't pick a favorite book! My favorite authors are Emily Giffin, Dan Brown & Chuck Palahniuk
18) What are you most afraid of? Making incorrect decisions. I am the most indecisive person I know.. (as stated above)
19) What is your best physical feature? It's strange but I've always liked the way my feet look! wierd I know.
20) If you could go anywhere right now and stay for a month where would you go? Either India (everytime I go I feel like there just isn't enough time to see everything!) or somewhere new... Italy, Paris, London, Egypt, somewhere new and interesting. :)
21) What are your hobbies? Cooking, Reading, Photography, laying on the beach? (is that concidered a hobby?? it should be!)
22) What accessories do you wear at all times? My wedding band & engagement ring, earrings (plugs) are things I wear everyday & don't take off. Lately, I've also been a headband/bracelet mood.
23) Do you pronounce the 't' in often? I do....
24) What is the last song that played on your iPod? Spitalfield - Stolen from some great writer
25) Share something that made you happy today - WCWS tonight! Mondays are tough! haha. I was also happy to find a new and interesting recipe to try out :)
Wednesday, March 10, 2010
Tomato Mozzarella & Cucumber Salad
This is deliciousness on a plate! Fresh Motzarella & Balsamic has to be my favorite combination of flavors ever!
Ingredients:
Vinaigrette:
Process:
Place garlic in the vinegar to soak for 10-15 minutes.
Slice tomatoes into wedges & cucumbers into thin slices. Place into a bowl and set aside.
Combine vinaigrette ingredients in a cruet or blender with the garlic & vinegar from above. (if a blender is used, there is no need to chop the basil or garlic in advance.)
Ingredients:
Vinaigrette:
- 1/3 cup extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
- 1/4 teaspoon sea salt
- pinch of red pepper flakes
- 3 garlic cloves, finely minced
- 1 cucumber, peeled & sliced thin.
- 1 package fresh mozzarella, sliced
- 1 ripe tomatoes, cut into 1" thick wedges
Process:
Place garlic in the vinegar to soak for 10-15 minutes.
Slice tomatoes into wedges & cucumbers into thin slices. Place into a bowl and set aside.
Combine vinaigrette ingredients in a cruet or blender with the garlic & vinegar from above. (if a blender is used, there is no need to chop the basil or garlic in advance.)
Pour vinaigrette over the vegetables & stir to coat. Place in the fridge for a few minutes (not more than an hour)
Slice mozzarella & place a few pieces per plate. Remove the tomatoes & cucumbers from the fridge & season with black pepper. Top each plate with a mound of the mixture & leftover basil.
Monday, March 8, 2010
Scallop & Pea Risotto
This was a dinner I cooked for the family. For a vegetarian version, simply omit the scallops. The Risotto itself is vegetarian.
Ingredients:
2 cups fresh peas, cooked (I used petite frozen peas, to thaw, just run under warm water)
8 cups vegetarian stock (I used Imagine's No Chicken Broth), heated
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 stalk celery, finely chopped
1/4 cup finely chopped shallots
2 cups Arborio rice
1 cup dry white wine
Kosher salt and freshly ground black pepper
3 tablespoons butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops (optional)
Process:
Add stock to a pot & place over medium heat. (This will stay on the burner until you are done with your risotto, so I usually place it on the burner behind where I'll make the risotto.)
Put 1 cup peas and 1/3 cup stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a spoon (not metal), stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock. I still had about 2 cups left over) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
Set a large nonstick saute pan over medium heat and add 1 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops (optional). Garnish with the Parmesan, and a drizzle of olive oil. Serve immediately.
Ingredients:
2 cups fresh peas, cooked (I used petite frozen peas, to thaw, just run under warm water)
8 cups vegetarian stock (I used Imagine's No Chicken Broth), heated
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 stalk celery, finely chopped
1/4 cup finely chopped shallots
2 cups Arborio rice
1 cup dry white wine
Kosher salt and freshly ground black pepper
3 tablespoons butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops (optional)
Process:
Add stock to a pot & place over medium heat. (This will stay on the burner until you are done with your risotto, so I usually place it on the burner behind where I'll make the risotto.)
Put 1 cup peas and 1/3 cup stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a spoon (not metal), stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock. I still had about 2 cups left over) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
Set a large nonstick saute pan over medium heat and add 1 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops (optional). Garnish with the Parmesan, and a drizzle of olive oil. Serve immediately.
Wednesday, March 3, 2010
Sweet Potato Gnocchi in a Butter Sage Sauce
It's not often that I pull a recipe, follow the instructions & end up with the mess I ended up with this night... but what fun would a blog be if I only put the good things in it?
This is the Sweet Potato Gnocchi I made this weekend; I couldn't have been more excited for this! Sweet Potatoes, Sage Butter Sauce?! Gnocchi! What could possibly be better?!!! I was pretty sorely disappointed.
Ingredients
For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
For the Maple Cinnamon Sage Brown Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
For the Gnocchi: Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately
This is the Sweet Potato Gnocchi I made this weekend; I couldn't have been more excited for this! Sweet Potatoes, Sage Butter Sauce?! Gnocchi! What could possibly be better?!!! I was pretty sorely disappointed.
At first everything looked pretty promising! The gnocchi dough, though much more sticky than anything I had ever worked with, rolled out ok, smelled great and actually looked like gnocchi (once I figured out the rolling over the fork thing) The only changes made were substituting, whole milk ricotta for part skim ricotta (which is what I always have on hand) and white flour for whole wheat flour... I read online in a review of the recipe that the ricotta should have been drained to reduce the moisture.. not sure how much that would have helped.
I noticed I might be in trouble at the cooking stage... boiling them did nothing to firm up the dough at all. The butter sauce (which smelled AMAZING) gave them a pretty shine, so I sucked it up, put them in a bowl and served them to my family.
My biggest gripe is that the taste is just not there, I barely get a hint of sweet potato, but they're 80% made out of them! boo... the sauce didn't help much. Overall, just disappointing. Edible.. but not enjoyable.
Here's the recipe...
Ingredients
For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
For the Maple Cinnamon Sage Brown Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
For the Gnocchi: Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately
Monday, March 1, 2010
Spicy Peanut Butter, Banana & Bacon Panini
This weekend, I was in charge of pretty much everything my family put into their mouth. Because of that, I had to pull together some dishes that involved meat options so everyone wouldn’t revolt completely!
About a month ago, I was in the grocery store and this peanut butter caught my eye. It’s called “The Heat is On” by Peanut Butter & Co. My husband LOVES anything hot and LOVES peanut butter, hello! Seemed perfect! I grabbed it and off I went.
It took me almost a full month to figure out what to do with it! I was too scared to open it & try it, what if it was horrible?! I’m not one for spicy things, and searching the internet kept coming back to the same idea, a Peanut Butter & Bacon Sandwich. Here’s what I ended up with:
Ingredients
The Heat is On Peanut Butter
Banana sliced into long strips
Bacon (or not)
Sliced sourdough bread
Butter for the pan
If you’re familiar with natural peanut butter, you know when it’s first opened, you have all the oil on top… this oil was a bright orange color from all the spices. A little intimidating! Once I got it all mixed, I tentatively tried it. At first you just get peanut butter, then there’s a slight burn in the back of your mouth. I actually LOVED it! It’s not so much hot as it tastes well spiced & seasoned.
Process:
As I cooked the bacon for the carnivores of the house, I spread both sides of the bread with a layer of peanut butter then added a layer of sliced bananas. Once the bacon was cooked, I drained the grease off on a paper towel, patted the bacon dry & added it to the sandwiches. I had heated a grill pan on the stove top & brushed it with some butter. Grill the sandwiches up on both sides until crispy, slice & serve!
I enjoyed just the sandwich (sans bacon) more than I expected, unfortunately husband wasn’t on the same page & my dad ended up finishing his sandwich off!
I would defiantly suggest this sandwich to anyone looking for something different to spice up any sandwich!
About a month ago, I was in the grocery store and this peanut butter caught my eye. It’s called “The Heat is On” by Peanut Butter & Co. My husband LOVES anything hot and LOVES peanut butter, hello! Seemed perfect! I grabbed it and off I went.
It took me almost a full month to figure out what to do with it! I was too scared to open it & try it, what if it was horrible?! I’m not one for spicy things, and searching the internet kept coming back to the same idea, a Peanut Butter & Bacon Sandwich. Here’s what I ended up with:
Ingredients
The Heat is On Peanut Butter
Banana sliced into long strips
Bacon (or not)
Sliced sourdough bread
Butter for the pan
If you’re familiar with natural peanut butter, you know when it’s first opened, you have all the oil on top… this oil was a bright orange color from all the spices. A little intimidating! Once I got it all mixed, I tentatively tried it. At first you just get peanut butter, then there’s a slight burn in the back of your mouth. I actually LOVED it! It’s not so much hot as it tastes well spiced & seasoned.
Process:
As I cooked the bacon for the carnivores of the house, I spread both sides of the bread with a layer of peanut butter then added a layer of sliced bananas. Once the bacon was cooked, I drained the grease off on a paper towel, patted the bacon dry & added it to the sandwiches. I had heated a grill pan on the stove top & brushed it with some butter. Grill the sandwiches up on both sides until crispy, slice & serve!
I enjoyed just the sandwich (sans bacon) more than I expected, unfortunately husband wasn’t on the same page & my dad ended up finishing his sandwich off!
I would defiantly suggest this sandwich to anyone looking for something different to spice up any sandwich!
Friday, February 12, 2010
Friday Treats & Weekend Plans
Apologies in advance for the iPhone pictures! They’re not the best, I know.
I was excited to see they had multigrain ciabatta rolls at the café today! AND as a special treat I decided to have a side of the crispy “chips” from the Fish & Chips hot lunch option. I LOVE freshly made fries with homemade style tartar sauce. Especially the one they make at work, it’s got the biggest chunks of delicious pickles in it!
My sandwich is pretty plain but such a great combination: marinated grilled portabella mushroom caps, mixed greens, light mayo, red onion and a slice of Provolone cheese.
This weekend, I plan on attempting some new things. I’m pretty excited to give it a try! I tried quickly last week making homemade seitan…. reading up on it after my failed attempt, I think I didn’t kneaded it enough so I’m gonna give it another try.
I’m even thinking of trying a different recipe I found where you bake it instead! Does anyone have sucessful attempts at this stuff?? Any suggestions are welcome!
I was excited to see they had multigrain ciabatta rolls at the café today! AND as a special treat I decided to have a side of the crispy “chips” from the Fish & Chips hot lunch option. I LOVE freshly made fries with homemade style tartar sauce. Especially the one they make at work, it’s got the biggest chunks of delicious pickles in it!
My sandwich is pretty plain but such a great combination: marinated grilled portabella mushroom caps, mixed greens, light mayo, red onion and a slice of Provolone cheese.
This weekend, I plan on attempting some new things. I’m pretty excited to give it a try! I tried quickly last week making homemade seitan…. reading up on it after my failed attempt, I think I didn’t kneaded it enough so I’m gonna give it another try.
I’m even thinking of trying a different recipe I found where you bake it instead! Does anyone have sucessful attempts at this stuff?? Any suggestions are welcome!
Thursday, February 11, 2010
Ordinary vs. Favorites
Ordinary
I work 9-5:30 Monday thru Friday at a desk job (that generally I enjoy!) so in order to keep from having to sit all day, I try to hit the gym at lunch (we have two gym’s onsite at work). It gives me an opportunity to get away from the work, clutter & stress of my desk and move around for a good 30-45 minutes.
This also means that I have to either bring my lunch or pick something up from the café at work on my way back from the Gym. Two issues here… 1) I never get up early enough to pack a lunch, and never remember to make one the night before and 2) eating vegetarian at the cafe doesn’t offer too many options. Salad or a Veggie sandwich. (unless they happen to have a vegetarian based soup, which doesn’t happen very often)
I go through phases, some weeks they have good bread (multigrain or whole wheat rolls) and I’ll have a portabella or other grilled veggie sandwich. Others, nothing looks good and I eat salad every day. Neither of these options is terrible, but really… it gets quite boring.
Favorite
When we have people from other countries visiting the office (I do work for a pretty worldwide company) or someone leaving or coming back to work, our group is pretty quick to have a group lunch outside of the office. With most of the options in town, (especially the popular ones) I usually end up eating a Caesar salad or some other variation of a lettuce based lunch.
I was pleasantly surprised a few months ago when I happened across this amazing (not quite healthy, I’ll admit) lunch option at one of my favorite pre-vegetarian days restaurant.
It’s called the 3 Grilled Cheese and it’s pretty delicious!
Inside, 3 different cheeses melted together with ribbons of basil & honey smeared on the sourdough bread. On the side is a creamy Tomato Basil soup (that I’m pretty sure has some ricotta cheese mixed in to give it a different texture)
I’m sad to report, I believe they have since taken it off their menu... though I can’t imagine why!
I’m working on perfecting it at home... stay tuned! ;)
~ Sammie
I work 9-5:30 Monday thru Friday at a desk job (that generally I enjoy!) so in order to keep from having to sit all day, I try to hit the gym at lunch (we have two gym’s onsite at work). It gives me an opportunity to get away from the work, clutter & stress of my desk and move around for a good 30-45 minutes.
This also means that I have to either bring my lunch or pick something up from the café at work on my way back from the Gym. Two issues here… 1) I never get up early enough to pack a lunch, and never remember to make one the night before and 2) eating vegetarian at the cafe doesn’t offer too many options. Salad or a Veggie sandwich. (unless they happen to have a vegetarian based soup, which doesn’t happen very often)
I go through phases, some weeks they have good bread (multigrain or whole wheat rolls) and I’ll have a portabella or other grilled veggie sandwich. Others, nothing looks good and I eat salad every day. Neither of these options is terrible, but really… it gets quite boring.
Favorite
When we have people from other countries visiting the office (I do work for a pretty worldwide company) or someone leaving or coming back to work, our group is pretty quick to have a group lunch outside of the office. With most of the options in town, (especially the popular ones) I usually end up eating a Caesar salad or some other variation of a lettuce based lunch.
I was pleasantly surprised a few months ago when I happened across this amazing (not quite healthy, I’ll admit) lunch option at one of my favorite pre-vegetarian days restaurant.
It’s called the 3 Grilled Cheese and it’s pretty delicious!
Inside, 3 different cheeses melted together with ribbons of basil & honey smeared on the sourdough bread. On the side is a creamy Tomato Basil soup (that I’m pretty sure has some ricotta cheese mixed in to give it a different texture)
I’m sad to report, I believe they have since taken it off their menu... though I can’t imagine why!
I’m working on perfecting it at home... stay tuned! ;)
~ Sammie
Wednesday, February 10, 2010
Post Super Bowl Nachos
I came home from work tonight and didn't much feel like cooking so I threw this together from ingredients collected for the Superbowl last weekend. It's super easy and I can feed it to non-vegetarians and they don't even know they're not even eating meat!
Chop half an onion and cook in a skillet over medium heat with 1/2 tablespoon of butter until they start to soften. Add the meatless grounds and the rest of the butter, cook a few minutes and then add the frozen corn. I use pretty equal parts of grounds & corn but I realllly like corn - so you can adjust accordingly. I added 3 shakes of salsa just to flavor the filling and moisten it up a bit. Lastly, the chopped tomato and a teaspoon of Jalapenomash for extra spiceyness. Cover the bottom of a 9x13 casserole dish with a single layer of tortilla chips then top wth filling & shredded cheese. Repeat with another layer of chips, filling & cheese.
Bake in a 350 degree oven until the cheese is melted and serve with any fixings you like! I prefer guac & sour cream. Hubby adds more salsa and extra Jalapenomash.
What is Jalapenomash you ask? One of the many many amazing items made by Dr. Gonzos Uncommon Condiments. Delish!
Enjoy ~ Sammie
I'll apologize in advance, I've never been one for recipes... Here's what I did:
Ingredients:
1/2 a small onion chopped
1 tbl butter or butter alternative (I use Brummel & Brown Spread)
Quorn Meatless & Soy-Free Grounds
Frozen corn kernels
Salsa (the ONLY one I'll use is Newmans Own - Hot!)
1/2 medium tomato chopped
Jalapeno Mash (optional)
Tortilla Chips
Mexican Shredded Cheese
Sour Cream (optional on the side)
Guacamole (optional on the side)
Bake in a 350 degree oven until the cheese is melted and serve with any fixings you like! I prefer guac & sour cream. Hubby adds more salsa and extra Jalapenomash.
What is Jalapenomash you ask? One of the many many amazing items made by Dr. Gonzos Uncommon Condiments. Delish!
Enjoy ~ Sammie
4 Months Progress Report & a promise ;)
It's been almost 4 months since I decided to become Vegetarian. There were a few moments in the beginning where I missed a specific food or taste, but I'm learning to replace cravings with new and in most cases much more interesting foods.
I have found some great blogs and flickr groups that I visit regularly to get ideas and inspiration.
At first I wasn't sure if this would be a personal blog or one I would encourage people to look at. With all the help I've gotten from fellow bloggers out there, I've decided to atleast put it out there and update it with specific meals or items I make.
I have found some great blogs and flickr groups that I visit regularly to get ideas and inspiration.
At first I wasn't sure if this would be a personal blog or one I would encourage people to look at. With all the help I've gotten from fellow bloggers out there, I've decided to atleast put it out there and update it with specific meals or items I make.
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