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Posts Tagged ‘Sandwich’

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

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

chickpeas

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.

turmeric

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!

blender

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!

chips

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!***

me

 

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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.

Ingredients:
– 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

Directions:
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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From Dish Amelia:

I made this cranberry situation for Thanksgiving of course, to have alongside the required can shaped guy. It was sweet, tart, spicy, deep and interesting, and I’ve been adding it to any and everything since a week ago. In fact, who’s to say I shouldn’t make this all the damn time. A spoon on stuffing, incorporated into a turkey bacon lettuce tomato sandwich, alongside pork, as jam in the a.m…Try it, you’ll like it.



Adapted from Bon Appetit November 2010.

1 1/2 cups sugar
1/2 cups red wine vinegar (or light vin of some kind)
3 T olive oil
1 tsp cumin (I used ground, but part ground, part whole seed would be good)
1/2 tsp ground New Mexican red chile
1/2 tsp whole yellow mustard seeds
1/2 tsp whole anise seeds
1 pinch caraway seeds
1 pinch ground ginger
3/4 or 1 small red onion, finely diced
1 small green bell pepper, finely diced
8 oz. frozen cranberries
4 oz. frozen cherries
zest from 1 orange
salt and pepper

Dissolve the sugar in the vinegar over medium heat, then set aside. Heat the oil in a pot and when it shimmers, add the cumin, red chile, anise, caraway and mustard seeds. In one minute start ducking because the mustard seeds will start popping and flying EVERYwhere, so turn down heat and scramble to cover pot before they’re all gone, heh. Add the onion and bell pepper and saute until softened, and sprinkle ginger over. Pour in the vinegar simple syrup, 3/4 cup of water, cranberries, cherries, zest, salt and pepper. Cook gently for 25 minutes, and stir occasionally, popping cranberries with your wooden spoon. Will yield about a quart of deep dark garnet complexity.

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From Dish Paige!:

A little while ago, I came across this recipe from Mark Bittman and I just knew I was going to give it a try. Skeptical at first, I held steady in my faith, as Mr. Bittman’s How To Cook Everything is the go-to reference in our household; I’d venture to say 90% of our meals begin with “what does Bittman have to say about this?” And besides, I love watermelon so much I’ll try just about any recipe with it.

And so on a lovely afternoon in Vermont, with the boy, his sister, her baby and her dog in tow, we headed down to the lake and got the grill going….

Ingredients:
4 triangles of watermelon, 1 1/2 inch thick
1/4 cup olive oil
1 small onion, minced
salt & pepper
4 slices of a nice melting cheese – I used Vermont cheddar

Directions:
Remove the rinds and any black seeds from the watermelon. Marinate the melon in the olive oil, onion and salt and pepper for about half an hour. (Go to the lake now). When your grill is ready to go, put the watermelon slices on and cook for about 5 minutes on each side. (Get caught in the rain, pack up everything and wait in the car for the rain to pass. Unpack everything and get back out and put the food back on the grill). Place slices of cheese on the watermelon and cover just until the cheese melts. Serve on toasted buns like a true-blue burger or over a salad.




Once you try it this way, you can go crazy with different seasonings….it will all make sense, I promise.

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Ed.’s Note: We’re trying something new at SLD! This month, the Dishes have each agreed to flip through the archives and cook another girl’s recipe, with modifications to reflect differences in her own taste preferences and/or cooking style. The idea is to feature some of the terrific recipes we’ve collected in 2+ years at Saucy Little Dish, and also to show by example the way that these posts are just guidelines that can inspire new dishes, with just a dash of creativity.

From Dish Danielle:

First off, I want to say that it’s been a great exercise to peruse the old SLD archives. (Thanks Rachelle!) As I combed through the last two years of recipes, I came across MANY I had meant to try, but never made the time to do so, (note to self: make more time for this). It’s fun to look back at the winding culinary path all of us have taken since the site launched in May of ‘09. Here’s to continuing to expand as well as challenge our foodnerd brains for many more years to come…

I was inspired to try my hand at fried green tomatoes this weekend for two reasons: 1. Dish Rachelle’s July 2010 post totally whet my appetite for them (I honestly did not purposely chose a post from exactly a year ago…). and 2. I had the pleasure of attending another north Brooklyn based supperclub called ‘Neighbor’ this weekend, who served them aside their salad course and I thought, ‘YUM. Wait. I want to try these…’

I went BLT style.

Start by making your mayo.

For the Basil Mayo:
1 egg yolk
½-1 tsp salt
½ tsp dry mustard powder
1-2 tsp sugar
2 tsp fresh lemon juice
1 tbsp white wine vinegar
½ clove of garlic
½c packed basil leaves
1 cup safflower or corn oil

Whisk vinegar & lemon juice in small bowl. In food processor or blender, toss in yolk, salt, mustard, sugar, & garlic. Puree/pulse briefly. Add half of vinegar/lemon liquid and run for 10 seconds. Add basil and remaining vin/lemon–run for another 10 seconds. Let machine run while pouring the oil in a slow steady stream. Mayo should get thick & frothy. Stop once it’s light in color—mayo will ‘break’ if run too long. Set aside and get crackin’ on your tomatoes.

For the tomatoes: (this will make 3 BLT’s with enough leftover tomatoes for snacking. *this recipe is adapted from an April 2009 Epicurious post.)
2-3 green tomatoes, sliced, ¼’’ thick
S&P
½ c flour
½ c buttermilk, shaken
dash hot sauce
½ c cornmeal
1c panko crumbs
veggie oil for frying

For the BLT assembly:
Handful of fried bacon strips
3 English muffins
some nice crisp lettuce leaves

Season tomato slices with S&P. Pour flour onto a plate. Whisk buttermilk & hot sauce in shallow bowl. Mix cornmeal & panko in shallow bowl. Before you prep the tomatoes, now would be the time to get your bacon frying. Once that’s going, ready another pan for tomato frying. Oil ½’’ deep is plenty. Place oil over med-high heat. Back to tomatoes: Coat them in flour, dunk them in buttermilk, and nestle them into cornmeal/panko mix, making sure they’re battered evenly. Once oil is hot enough (350 degrees or so), fry them off! They’ll take about 2 minutes on each side. Oh—and don’t forget to flip your bacon…





Place tomatoes on paper towels to drain/cool slightly. Toast your muffins & prep your lettuce. It’s almost time to eat! Assemble your delectable BLT’s and enjoy for breakfast, lunch, or a light summer supper…Best enjoyed beneath a glowing igloo on a cool Brooklyn rooftop.

Sidebar: These were the first BLT’s I’ve ever made, and they’ll be on heavy rotation for the rest of the season.

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From Dish Rachelle:

These past few days I’ve been cleaning out my fridge – deliciously. Do you ever buy greens for a meal, thinking you’ll eat them all week, and then suddenly five days fly by and they’ve gone just a little south of fresh? I had this arugula…

…and it was still good, but had wilted just a little too much to be ideal for salads. Which is the perfect moment to make pesto! The arugula is still peppery, but the texture matters less when you’re going to grind it into a paste. I had parmesan cheese in the fridge, garlic in the basket, almonds in the pantry; I could salvage the greens without even leaving the house!

Ingredients:
4-5 cups packed arugula leaves
2 cloves garlic, chopped
sliced parmesan, about a quarter cup’s worth
1/4 cup sliced almonds
roughly 3/4 cup extra virgin olive oil
roughly 1 tsp. salt
pepper

Pour greens and garlic into a food processor – whir a few times to lightly combine and make a little extra room. Add almonds, cheese and about half of your olive oil, and pulse until well-combined. Add salt, pepper, and keep pulsing, adding olive oil until desired consistency is reached. At room temperature, it should have the texture of a thick, blended soup.

In the spirit of use-it-or-lose-it, that day I made this sandwich for lunch: shaved carrots, pesto, and 2 medium-boiled eggs (cover two eggs in cold water with a dash of vinegar and bring to a boil; once water is boiling, cook for another 3 1/2 minutes for yolks that are gold and still a little bit loose). I stuffed it all in the lonely pita pocket that has been languishing on the shelf for a week or so.

A few nights later, I spotted the leftover organic filo the Boy had brought home to make fancy snacks for Dish Erin’s husband’s 30th birthday party. I’ve never worked with the stuff, but I figured why not wrap a piece of fish in it, and season it with my arugula pesto?

Ingredients:
1 boneless salmon filet, skin removed, about 3/4 of a pound
6 sheets of store-bought filo dough (they’re delicate, so have a few extra on hand)
4-6 tablespoons of butter, melted
1-2 tablespoons of pesto

Preheat over to 375.

Melt butter and spread it over a sheet of filo dough with a pastry brush. Layer another sheet on top of it. Curse like a sailor when you stick your thumbnail through a sheet in the process. Remember that they don’t have to be perfectly aligned because the ends are coming off anyway. Repeat process – coating each layer in butter – until you’ve piled 6 sheets on top of each other. In the center, spread a healthy amount of pesto, and then place the skinless salmon filet on top of it. Roll the dough over the fish so that it looks like a burrito. Cut the excess at the ends with a sharp knife and press the folds together with some more butter, using the tines of a fork to create a “seal” (it really won’t stick together, but you just want the edges closed). Bake on a silpat- (or aluminum-foil-) covered baking sheet at 375 for 20 minutes, until the top of the filo is golden.

The edges get frayed and pretty.

Feel pleased that your food rescue mission turned out so glamorous.

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