|I have a recipe!
||[May. 4th, 2010|10:50 am]
Slave To the Bunsen Burner
I've been being more conscious about what I'm putting into my body and I've been trying to work more fresh veggies into my diet. I found this really great recipe and I wanted to share it!|
Vegetable Panini a la George Foreman Grill
1 medium red pepper
a bunch of mushrooms (you can cut them yourself or buy the pre-sliced)
2 slices of light italian bread (you can substitute rice bread for it to be gluten free but that adds another 120 calories or so)
1 wedge of light spreadable swiss cheese
So you lightly spray the George Foreman with PAM. I use the olive oil one. Let it heat up to 300'F. While it's heating up cut off the woody part of the asparagus and cut up your pepper so that it's fairly flat. Place the asparagus and pepper on the grill and grill for a couple of minutes. Take them off then place your mushrooms on and grill. Then you take your wedge of light spreadable swiss cheese and you spread it over your bread. Place the veggies between the two slices with the cheese facing inward and then place the whole sandwich in your grill. Press softly for about a minute and VOILA! Super healthy veggie sandwich that takes 15 mins max. (Truth be told I cheated and had two of these last night because it was so yummy.)
If anyone else has any recipes they want to share, please do. :)
ok first, what the hell is "light spreadable swiss cheese"? that ain't food!
second: another delicious sandwhich recipe:
caramelized onion and roasted red pepper sandwhich on whole wheat pita with mozzarella.
1) caramelize sliced vidalia or spanish onion in frying pan with 2 tbs of olive oil, 2 tbs sugar and salt and pepper to taste (this should take about 15-20 min on med-high heat)
2) prepare sandwhich by putting slices of roasted red pepper (i use jarred version), mozzarella and caramelized onions on pita bread (cut in half and sandwhiched)
put on your grill until cheese is melting and everything is heated through.
i add a little bit of mayo and yellow mustard to this and it's REALLY delish.
enjoy with a mixed green salad with balsamic vinegar, olive oil and rosemary, salt and pepper!
Haha yeah it is. I have the name brand at home but it's really yummy and only 35 calories for one wedge.
Oh that sandwich sounds yummy. I'll have to give it a try!
i googled and realized it's le vache qui rit (the laughing cow) right?
we just call it laughing cow here.
OH this reminds me: how is your cookbook going??
it's going! almost done transcribing recipies and we'll start test kitchen in the summer! TEST KITCHEN.
speaking of summer (sort of)
we're going to vegas...think about it.
i've never been to vegas tbh.
omfg that sounds super yummy =D
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15-ounce) cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, finely chopped
1 medium red onion, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 (8-ounce) can tomato sauce
1 quart vegetable broth
1 pound red potatoes, cut into 1-inch chunks
4 carrots, peeled and cut into 1-inch chunks
Preheat oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side.