Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
I am always trying to spice up our side dishes a bit, trying to make them a bit more interesting than just boiled or steamed veg. Don't get me wrong, I adore boiled or steamed veg (so long as they are crispy tender and not cooked to death), but every now and then I like to shake things up a tiny bit and add some extra flavours.
Its very easy to do, and it doesn't necessarily mean that you have to add a lot of calories either. Today I added some fresh garden thyme, a bit of honey and some lime zest and juice to the carrots with fabulous taste results. Carrots and Thyme really go well together as does thyme. I was a bit dubious about adding the lime, but with the honey, it went really well. I also added chopped parsley to help pretty them up a bit more as the thyme and lime zest were not showing very well.
These really are delicious and quite adaptable to other flavours as well!
This is a recipe which is very easily doubled or halved as well. I halved it as there are just the two of us, and it worked really well. We had plenty and I still had some to share with Mitzie. She love, LOVES carrots!
Yield: 4
Carrots with Honey, Lime & Thyme
One of our favourite ways to enjoy carrots. These make a great side dish for the holidays. Recipe can be easily doubled.
ingredients:
1 1/2 TBS butter
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 TBS fresh lime juice
the finely grated zest of 1/2 lime
1/2 tsp honeyinstructions:
Melt
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
Created using The Recipes Generator
Recently I've been working hard on trying to control my portions and I got myself this Deluxe Meal Portion Control Tool. I find it is really doing a great job of helping me with this!!
I had moved to a sandwich sized plate for my meals a few years ago, which was a positive step in the right direction, but you know . . . you can pile things up as high as you like on a sandwich plate without really realising what you are actually doing.
Each section is clearly marked. There are two for fruits and vegetables. One for Starch, meaning potatoes, rice, pasta, etc.
It is surprising just how much 1 cup of vegetables amounts to! I have always tended to load up on the carbs and protein . . . but this helps to balance things out a lot better.
It is much easier to be accountable when you know exactly what you are putting on your plate.
The fourth section is perfectly sized for a portion of protein. As you can see, even a portion of meat with some gravy fits into the protein space, so that you are getting just the right amount, no more or no less.
Now that's what I call a well proportioned plate. As a Type Two Diabetic I really need to watch my portion controls, especially when it comes to carbohydrates. This Deluxe Meal Portion Control is really helping me to do that! I am really grateful for it! It is helping me to organise my nutrition, maintain a healthy diet and control my portion sizes, and it is dishwasher safe, which is great! Do check out the link. There is free shipping within the continental US, and there is only a small charge to ship it worldwide. I had mine within a week of ordering it. At the moment it is also available for $8.99 USD, which is lightly less than half of the normal price. You can't lose! Do check out the link to find out more! Thanks!
Today is the day I turn 63. However did that happen? Wasn't I just 16 a few days ago? I don't know how it happened, but it has and there is no lamenting it.
I am 63. This is the cake I make myself every year for my Birthday. Raspberry Celebration cake. It makes the aging go down a tiny bit easier.
Every year I say I'm not going to bake myself a cake . . . but then, I beak down and baked one anyway. I have lots of things to celebrate after all.
My Birthday (of course!) for one. I reckon every year after fifty five is a milestone. (Even if the Queen doesn't send me a card.)
A clean bill of health from my Doctor! (Blood Glucose levels 4.1, blood pressure 120/78, Iron Levels normal.) It's all good. Yes, I do need to lose weight, but . . . one thing at a time!
And the anniversary of the arrival of a furry little bundle of joy named Mitzie. (Eight years today!)
Life is good and so is this cake. A deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers.
Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness. This is one very moreishly scrummy cake.
It won't help my sugar levels, but I reckon one thin slice won't hurt and we will be having a houseful of missionaries over later today to polish off the rest!
shhh . . . don't burst my bubble!
*Raspberry Celebration Cake*
Cuts into 12 scrummy slices
Printable Recipe
This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.
For the Cake:
175g of caster sugar (3/4 plus 1/8 cup)
175g of butter, softened (13 TBS)
4 large free range eggs, separated
100g self raising flour (a scant 3/4 cup)
1 tsp baking powder
100g ground almonds (1 scan't cup)
a few drops of almond extract
125g of fresh raspberries (a heaped cup)
For the buttercream:
75g of butter, softened (1/4 cup approx.)
125g icing sugar, sifted (about 3/4 cup)
few drops vanilla
For the glaze:
100ml icing sugar sifted (1/3 cup approx.)
water to thin
Also about 4 heaped dessertspoons of seedless raspberry jam
Preheat the oven to 180*C/350*F/Gas mark 4. Butter two 8 inch sandwich cake tins. Line the bottoms with parchment paper. Set aside.
Cream together the butter and sugar until pale and fluffy. Beat in the egg yolks. Sift the flour and baking powder over the creamed mixture and then fold in using a metal spoon. Fold in the ground almonds and exract. Fold only until all traces of the flour have disappeared.
Beat the egg whites until they just hold their shape. Fold them in gently, by thirds, being careful not to overmix and lose the lightness of the whites. Lightly fold in the berries. Divide between the two prepared cake tins and level off carefully.
Bake in the heated oven for 30 to 35 minutes, just until they test done. A toothpick inserted in the centre should come out clean and they should spring back when lightly touched on top.
Remove from the oven. Let cool in the tins for five minutes, then tip out onto wire racks, peel off the baking paper and allow to cool completely.
Make the buttercream by beating together all the ingredients until smooth and creamy.
Place one cake, bottom side up on a cake plate. Spread completely with all the buttercream. Spread the raspberry jam over top of the buttercream and then top with the other cake layer, placing it right side up. Whisk together the icing sugar for the glaze and enough water to make a smooth drizzable mixture. Drizzle decoratively over the top of the cake. Allow to set, then dust with more icng sugar if desired.
Bon Appetit!
This recipe I am sharing today is one of those utterly simple ones that you are almost embarrassed to share, and yet so tasty that you find yourself having to share because they are just too delicious not to!!! So tasty that you want everyone to have a chance to enjoy them!
You use a tin of refrigerated croissant dough for these delicious Italian Strata type of Sandwiches. Layers of meat, roasted peppers and cheese . . . between layers of croissant dough . . . with a rich golden egg custard baked between the layers and gilding the top . . .
Dead simple to make . . . dead simple . . .
Not the prettiest crayon in the box to be sure . . .
But the flavours . . . impeccably delicious . . . and yet . . . there is nothing extraordinary about the ingredients . . .
Deli ham and deli turkey . . . I get them as thinly sliced as I possibly can . . . and sliced hard salami . . .
A Swiss type of melty cheese . . . I used Dutch Massam on this day, but Gruyere or any nutty flavoured almost sweet . . . Swiss cheese would work beautifully here . . .
A jar of roasted red peppers . . . make sure you drain them well and pat them dry . . . you don't want too much liquid to soak into the croissant dough. You want a crisp crust on the top and the bottom.
Beaten eggs poured over the layers. We've been really lucky in that we have been gifted lately with some beautiful farm fresh free-range eggs at church every Sunday. They are just beautiful.
I guess this is kind of like an Italian Sandwich Pie! Whatever it is, it is hearty and delicious and a simple bake. You are going to love it!
*Italian Layer Bake*
Serves 6
A delicious casserole composed of layered ham, turkey, salami, roasted pepper, egg and croissant dough.
1 container of refrigerated croissant roll dough
8 slices of deli turkey
8 sliced of deli ham
12 slices of hard Italian salami
8 slices of Swiss style cheese
1 (12 ounce) jar of roasted red peppers, drained well
4 large free range eggs, beaten
Preheat the oven to 180*C/350*F/ gas mark 4. Unroll the crescent dough
without separating the triangles. Cut into two squares and press the
perforations together on each square. Press one into the bottom of an
8-inch square baking dish. Top with four slices of turkey, four slices
of ham, 6 slices of salami, 4 slices of Swiss cheese and half of the
roasted peppers. Pour half of the beaten egg over the peppers. Top with
the remaining turkey,ham, salami, cheese and peppers. Lay the other
half of the dough over the peppers, again, pressing the perforations
closed. Pour the remaining eggs over all. Cover lightly with foil. Bake
for 20 minutes. Remove the foil and bake for a further 20 to 25
minutes until golden brown and heated through. Let cool for five
minutes, then cut into squares to serve.
If its in a crust Todd loves it. He is a pie man for sure. This is fabulous and makes for the perfect light supper on these last of the summer days, when you want to be out and about enjoying the sunshine and not chained to the stove. Bon Appetit!
I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
Subscribe to:
Posts (Atom)
Social Icons