Posts Tagged ‘Sandwich’

This month we are focusing on the spice turmeric!  Here is a new one from Dish Deanna:

Turmeric is typically used in a lot of curries, can be used as a substitute for saffron and apparently has great health benefits. It is very vibrant, adding color to any bland-looking recipe and it even has anti-inflammatory properties, helps detoxify the liver, and is a natural pain killer. As I was doing research about this interesting spice, I was reading that many people put it into capsules and ingest it daily. This might be something worth looking into further! I do have to say though, when I heard that Turmeric was the theme of the month I panicked a little. I had no idea what kind of recipe to make. I knew that it is used in many curry recipes but I wanted to do something different. As I was browsing some vegetarian recipes, I came across one for hummus. It didn’t have turmeric in it but I improvised a little and came up with something that I think is pretty damn creative.

Ingredients for the hummus:

  • 2 (15 oz) cans of chickpeas (or garbanzo beans)
  • 3 or 4 garlic cloves
  • 1 tbsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp salt
  • ½ cup olive oil

Ingredients for the pita chips:

  • 1 pkg of pita pockets
  • Garlic powder
  • 3 tablespoons olive oil

You will need:

  • A food processor or blender!
  • An oven or toaster oven


To start, strain the chickpeas and rinse them with water. This will take off any liquids that are still clinging to the chickpeas from the cans.


Measure out all of your ingredients and toss everything into the food processor. Pulse until the mixture is smooth. You may want to open the food processer intermittently and see how your hummus tastes. I found as I was making this that it was very experimental. In order to get the creamy texture I wanted I had to add just a little bit more olive oil. Feel free to be liberal with your measurements – you can’t really mess this up!


After you’ve finished with your hummus, place it into a bowl. I prefer my hummus at room temperature but if you like it cooler, throw it in the fridge! To start on the pita chips, first preheat your oven or toaster oven to 350 degrees. Cut one pita pocket into 4 even triangles and peel apart each side. Lay them flat on tin foil on a baking sheet. You should then brush one side only with olive oil, and sprinkle garlic powder and salt over the pita. Toss them in the oven for approximately 5 minutes (maybe even less). I wouldn’t walk away from the oven because you want to take them out as soon as the edges turn golden brown. I burned the first batch!


When they look about ready, take them out and let them cool. Then get ready to enjoy. You’ve just made homemade hummus and homemade pita chips! CONGRATS!!

*** serve with veggies or save for later to use as a spread for sandwiches!***



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From Dish Paige:

Sometimes, the simplest things are the best. Take my mom’s egg salad, for example. It’s just hard boiled eggs, mayonnaise, and maybe a dash of salt, but scoop it onto an everything bagel and I guarantee you’ll feel close to heaven. When I make egg salad, I gussy it up a little bit, but always with the understanding that it doesn’t need too much to make it spectacular.

Ingredients (for 2 sandwiches)
4 slices crusty bread, toasted
1 small tomato, sliced
4 lettuce leaves
1/2 small red onion, thinly sliced
3 hard boiled eggs
1 tablespoon Greek yogurt
1 tablespoon mayonnaise
1 sprig fresh thyme
1 teaspoon lemon juice
salt & pepper to taste

Directions: There are lots of ways to hard boil an egg, and in my experience, people can be very attached to a certain way of doing it, but I’ll tell you how I do it. Place the eggs in a saucepan and cover with enough water so that it covers the eggs by about an inch and add a capful of vinegar (so the eggs peel easier). Bring the water to a boil and continue boiling for one minute. Cover the saucepan, remove from the heat and let sit for 8 minutes. Run cold water over the eggs and peel.

In a large bowl, combine the yogurt, mayonnaise, thyme, and lemon juice. Add in the hard boiled eggs and mash with the back of a fork. Salt and pepper to taste.

Assemble the sandwich with a layer of the salad, red onion, tomato and lettuce.

Serve with your favorite potato chip. Try not to float away.

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From Dish Gwen:

I recently found myself in possession of a large quantity of tempeh, forcing me to get creative in the kitchen. What’s tempeh? Good question! I had never cooked with it until a couple of days ago. It turns out to be fermented soy beans that are stuck together like a firm cake, and it has a nice meaty texture and nutty taste that many people enjoy as a meat substitute. In this recipe you basically treat it like ground beef, and the result is a hearty meaty dish with no meat in it at all.

– 2 cups tempeh, crumbled
– 1 cup chopped mushroom
– ½ cup diced onion
– ½ cup shredded carrot
– ½ cup shredded turnip
– 1 cup kale, minced
– 2 eggs
– 1 cup breadcrumbs
– ½ tablespoon salt
– ½ tablespoon black pepper
– ¼ cup ketchup

Preheat your oven to 350.

Mix everything together in a bowl using your hands, and make sure that it is well combined and that the egg is distributed throughout. The mixture should have a sticky doughy feel, and if it’s too loose and dry you can drizzle some warm water in there until it gets sticky (so you can form it into a ball without it crumbling apart readily).

Press the mixture into a bread pan so that it forms a firm loaf. Water down the ketchup with a few tablespoons of water, then brush it on top of the loaf so that the entire surface is evenly glazed. Bake for 1 hour, then slice up and serve with mashed potatoes. Save the leftovers for meatloaf sandwiches with mayonnaise!

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