28

Apr

Crunchy Sammie with Apples

Soup and Sammies
Poor Sam (our dog). Whenever we talk about having soup and sammies for dinner, he translates that phrase into, “Sam, it’s dinnertime, buddy!” Oh, well. He eventually eats. Sometimes Soup and Sammies nights are planned because our budget is tight this week, or sometimes they’re unplanned because we’re just too tired to put a big, time-consuming masterpiece meal together. The other night was a little of both. We went shopping at Sunflower Farmers Market (again) and picked up some day-old rolls ($1 for 4 giant ones) that are shaped like a peanut. Matt had a bacon-goatcheese-basil-spinach-mayo sandwich, and mine looked a little more apple-y.
Crunchy Sammie
This hearty, easy sammie has crunch from the cucumber, crunch/sweetness from the apple, salty/smoky from the bacon & cheese, and crunch/blend from the spinach. Enjoy with your favorite homey soup. Surprising apple is the ingredient that makes this a standout.
makes 1 large sandwich (I eat 1/2 with a cup of soup)

1 large hoagie or roll, toasted
1 TB mayo (optional)
2 slices bacon (we used hormone/antibiotic-free), cooked
2 slices smoked cheddar
8 slices of cucumbers (thin, cut into rounds)
4 slices of apples (cut horizontally, or enough to spread a thin layer on to the sammie)
Handful of spinach leaves, about 1/2 cup
Assemble the sandwich layer-by-layer. If you’d like it warm, toast the bread with the bacon and cheddar on top. Devour with soup. Mmmmm.

Happy eating! Laurel

~Laurel~

14 years ago Short URL 1 Comment

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23

Apr

Stuffed peppers

The first time I had one of these was not in Texas as a child. It was in Massachusetts. Yes, I said it. And it was pronounced “stuft PEH-puhs” I’ll have you know. An old boyfriend’s mother was so sweet, and she decided she would comfort my homesickness (and cravings for Tex-Mex) by making her stuffed bell peppers. Let me just say, I was so thankful for her efforts, but this is not a dish you’ll EVER find on a menu in Tex-Mex country. Poblano peppers are usually the ones stuffed, and it’s with cheese, cream sauce and chicken. She used rice, ground beef and pinto beans. 🙂 But it was the thought that counted, so I’ve decided to bring a little authentic Tex-Mex flavor to this Yankee creation. It’s easy, healthy, and pretty darn tasty. Enjoy.

Stuffed Peppers
4 servings

4 bell peppers, any color
1 cup brown rice or 1/2 cup quinoa
1 pound white meat chicken
3 TB + 2 TB cumin
1/4 + 1/2 t. salt
1/4 + 1/4 t. garlic powder
1/4 t. red pepper flakes
1 can black beans, drained and rinsed
1/4 cup (small handful) of chopped cilantro
1 cup salsa

Optional toppings: shredded cheddar or mozz, salsa, jalapenos, sour cream

1 Cook: In a rice cooker or pot, cook the rice according to package directions. In the meantime, cut the tops off of the peppers and scoop out the seeds (see photo). Set the peppers and the tops aside. Cut the chicken into small chunks (1/2 inch cubes). Heat a wok or large skillet on medium high. Add 1/4 cup water and the chicken and let cook for two minutes. Season with 3 TB cumin, 1/4 t. salt, 1/4 t. garlic powder and red pepper (optional). Continue to stir and saute until the chicken is thoroughly cooked. Set aside.

2 Combine: Once the rice is cooked, stir in the black beans and 2 TB cumin, 1/2 t. salt (if unsalted beans), 1/4 t. garlic powder, and the chopped cilantro. Preheat oven to 375.

3 Fill: Line a baking pan with walls with foil. (I usually use a 9-inch round for 4 peppers). Using a tablespoon, layer the rice & beans mixture, then 1 TB of salsa, then several bites of chicken multiple times until the pepper is filled to the top. You should have no more than 4 sets of layers. Finish the pepper by placing the top piece back on. Repeat this for the rest of the peppers. Bake for 35-45 minutes, or until peppers are slightly soft on the outside and the contents inside are piping hot. Garnish with shredded cheese, sour cream, jalapenos and salsa, if you like.

Enjoy the peh-puhs!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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22

Apr

Handheld Breakfast Cups

For most of us, sitting down to a hearty breakfast of bacon and eggs, toast and orange juice is a memory of yesteryear. Or at least the Cleavers. With a little bit of prep, this recipe combined the crispy bacon, fluffy egg and buttery toast, all in a handheld wonder. Meet the Breakfast Cup. (Insert Glinda the Good Witch opening song when she floats down into Munchkin Land.)

The Breakfast Cup is versatile, tastes great even made up to three days ahead of time, and is really filling. When you make them on a Sunday night (like tonight, ahem), let them cool and put them in plastic baggies or in small containers. In the rush of the morning, they can be zapped in the microwave for 45 seconds, and you’ve got a hot breakfast at your fingertips! I’ve made a batch and taken 3-4 to work and will grab them out of the fridge when I’m hungry. So let’s make these thangs.

Breakfast Cups
These little cups of toast, egg and bacon are very versatile. You can trade the bacon for sauteed spinach or sausage crumbles. The wheat toast can be substituted for your favorite bread. Make ahead of time for a quick grab-and-go breakfast.


Adapted from Martha
Makes 8 cups (serving size: 1-2)


3 TB butter, melted
8 slices whole-wheat sandwich bread
8 slices bacon
8 large eggs
Salt and pepper


Optional toppings:
1/4 cup chopped cilantro, optional
1/2 cup shredded cheese, optional
1/4 cup salsa, optional


step one: Preheat oven to 375. Butter 8 muffin cups (if using a 12-cup pan, try to space them out as they expand). Flatten bread slices a little (using hands or a rolling pin) and cut each slice in half. Press the 2 halves into each muffin cup, overlapping slightly and making sure the bread reaches the edges of each cup. Then, brush the bread with the remaining butter.


step two: In a skilled or in the oven, cook the bacon over medium until almost crisp. It will cook more in the oven. Lay 1 slice of bacon in each bread cup and crack an egg over each. (If the eggs soak through the bread, no problem. See photo above.) Season with salt and pepper. Bake 20-25 minutes, or until the eggs are just set. Pop the cups out of the muffin pan and top with cilantro, cheese and salsa, if you like. Serve hot. Works for breakfast or brunch, with a side salad.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL 1 Comment

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