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
Controlling how much you eat can be as large a challenge as deciding what to eat can be when you are trying to control diabetes and eat smarter. At first it can seem a bit daunting, but with time and understanding it becomes a bit easier . . . the changes almost become seamless part of your life. What to put into your shopping card . . . how to count carbs, downsizing servings, etc. all are steps towards becoming a healthier person.
I made the most delicious open face sandwich today. Oh, but I died and went to heaven when I tucked into this. The "Peat" sandwich . . . or . .. the Pancetta, Egg, Avocado and Tomato Sandwich. A deliciously layered open face delight that isn't really all that bad for you!
Normally after having a turkey dinner I would be treating myself to a turkey sandwich with two slices of bread, mayo, stuffing and cranberry sauce. And enjoying it. My new lifestyle means that is a no no and so today I made myself something different. A Turkey Taco Pizza. Sounds hedonistic, but it really isn't . . .
I've always been very fond of turkey burgers. They are one of my favourite things. In fact I would rather have a turkey burger than one made with ground beef, and that's the truth. I recently made some for our supper and tried to incorporate some vegetables into the mix so that I could get in both extra fiber and vitamins, notably iron as I am iron deficient. They were delicious!
I added some whole wheat bread crumbs to help bind them together and I confess . . . a bit of cheese for extra flavour. (In my defense I did use the low fat variety. and I ate my burger without a bun.)
On the side we had roasted sweet potatoes, which I had cut into slices, spritzed with low fat cooking spray and some garlic and onion powder, plus pepper and then roasted in a hot oven . . . and a green vegetable mix.
Todd had his on a bun with a slice of cheese melted on top. He really enjoyed it. I made him eat some tomato and lettuce with it. He's not a salad nut, but if I give it to him he will eat it.
He also had some mayo on the bottom roll, plus he had all the veg that I had as well. He can't afford to lose weight. We were both happy with what we had. No complaints. ☺I do love sweet potatoes and spinach too.
*Spinach Turkey Burgers*
Makes 4 servings
60g of low fat strong cheddar cheese, grated (1/2 cup)
1 pound lean ground turkey
sugars: 3.9g (without bun 1.2g)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Cuting out sugary foods and high fat snacks is an important way to improve your diet and help maintain good blood glucose levels. It helps to have alternatives available when you are feeling that urge to snack on something or when your levels dip and you just don't have time to make a meal. Having alternatives at the ready and achieving a balance are really important for long term success! It's okay to have an occasional sweet treat, but in all reality, those need to be kept at a minimum, and it's best to develop a taste for nutritionally sound snacks.
Pork and Piccalilli Pies, Cheese and Caramelized Red Onion Muffins and Mustard and Horseradish Beef Cobbler
Friday, 18 September 2015
The Rugby World Cup 2015 commences today, Friday the 18th of September and will be hosted this year on home soil. The England team need the support of home fans and whether you're watching from home or make it along to the hallowed grounds of some of ruby's most inspiring pitches, you'll need some very English sustenance to keep you going. To that end, The English Provender Co has come up with some of the best recipes for snacks and nibbles to watch each match, beginning with these delicious Pork and Piccalilli Pies!
I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! I also love sandwiches! This is a definite win/win situation! This is Day Five! The final day!
I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! I also love sandwiches! This is a definite win/win situation! This is Day Four!
I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! I also love sandwiches! This is a definite win/win situation! This is Day Three!
I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! This is Day Two!
I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! Welcome to day one!
I was recently invited to use some Creamy Leerdammer Toastie & Burger slices on a Pulled Pork Burger! I love Leedammer Cheese. Nobody had to twist my arm!
With thicker slices and a richer, creamier recipe for better melting, LEERDAMMER® Toastie & Burger is the perfect filling for a deliciously melty toasted cheese sandwich or cheese burger.
I wanted to present to you today a simple and quick toastie sandwich that is perhaps a bit lower in fat than your usually toastie sandwich. Not only is is quick and easy but it's quite delicious as well, but then you probably already know that because if you have been reading me for a while, you will know I never show you anything that I don't think is delicious!
When I was growing up my mother never bought mayonnaise as such. I don't know why, only that she didn't. There were only type such things that she did buy. One was Miracle Whip and the other was Salad Dressing. Both were very mayonnaise like, but couldn't be considered mayonnaise per se because they contained ingredients which were not considered proper in a mayonnaise. A proper mayonnaise should only contain egg yolks, mustard, some vinegar and oil and perhaps some seasoning.
One thing that the British do really well are biscuits, or cookies as they are known in North America. There are whole aisles in the grocery shops devoted to the British Biscuit containing every indulgence under the sun! I was quite amazed when I first moved over here and saw the variety available! It's quite mind boggling, really . . . but after 15 years I have come to have favourites amongst the lot!
One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.
All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.
Club sandwiches, gravy fries and mile high pies.
I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.
A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!
It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.
You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.
Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .
*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe
It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!
1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased (See my recipe below)
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.
Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.
Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.
Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.
Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!
This isn't the greatest photograph, but it is a coleslaw recipe that I use often. This is how my mom always made it.
*Creamy Coleslaw*
Serves 8 to 10
Printable Recipe
A delciously cream coleslaw that has just the right amount of crunch and flavour! There is no sogginess here!!
10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and julienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder
Place the vegetables into a large bowl. Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder. Mix well. Pour over the vegetables and toss to coat. Cover and chill for at least one hour before serving.
Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others. It also depends on how creamy you like your coleslaw!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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The 10th to the 16th of May is British Sandwich Week here in the UK. We Brits do love our sandwiches! I don't think there is a shop here in the UK that you can't buy some kind of ready made sandwich in, even if it's only a Bacon or a Sausage Bap. Sandwiches are the lunch of choice for millions and I think it's really great that we devote a whole week each year to celebrating that fact of deliciousness!
(source)
This Sunday is
I first saw these burgers a few years back on a delicious blog that I like to visit from time to time entitled Full Bellies Make Happy Kids.
Sandra is a stay at home mom and she cooks the most delicious things for her family. Reading her page reminds me of what my life was like at the same stage in life . . . when I had a whole houseful of hungry kids (Five to be exact!) . . .
I was so very busy preparing delicious and interesting meals to tempt their palates! (In between doing laundry, laundry and um . . . more laundry!!)
Anyhow, I first made these burgers a couple of years ago now and I thought it was time I made them again. After all Ariana hasn't had them, and some things are just so good they bear repeating.
They were every bit as tasty this time around and I like the thought that I am feeding us something that is a tad bit healthy.
I adapted them a bit by using low fat evaporated milk, which gave them a bit of richness without any extra calories. I also used half fat cheddar cheese slices, which cut back on the fat again.
I only ever use extra lean steak mince . . . it's a lot better for you and I think it tastes pretty good. I also added some creamed horseradish sauce which added a bit of zip, which we loved.
Garnished with some fresh rocket leaves and served with some oven baked sweet potato fries, these were fabulous!
I think mine got cooked just a tad bit too long . . . next time I will take them out about 5 minutes sooner, so do check on them after they have been in the oven for about 15 minutes, if you don't want yours to get overdone.
Delicious open face burgers, easy peasy, with no frying or the mess that goes along with frying. Adapted from a recipe found in Cook's Country.
3 to 4 finger rolls, split in half lengthwise
150g fine dry bread crumbs (1 1/4 cups)
1/2 small onion, grated on a fine grater
125ml evaporated milk, undiluted (1/2 cup)
4 TBS ketchup
1 TBS prepared horseradish sauce
1 TBS Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large free range egg, lightly beaten
fine sea salt and freshly ground black pepper to taste
680g extra lean minced steak (1 1/2 pounds)
6 to 8 slices strong cheddar cheese (sandwich size)
a couple handful's of fresh rocket leaves (arugla)
Steak sauce to serve
Preheat your oven to 220*C/425*F/ gas mark 7. Place your finger rolls, cut side up on a baking sheet. Bake in the heated oven for about 5 minutes, until just beginning to brown.
Place the beef into a large bowl. Add the bread crumbs, grated onion, Worcestershire sauce, thyme, garlic powder, egg, evaporated milk, horseradish sauce and some salt and black pepper to taste. Mix together with your hands, kneading gently until well combined. Divide this mixture into 6 or 8 (depending on how many bun halves you have) equal portions and spread the raw beef mixture on to the tops of the toasted roll halves, making sure you cover the bread right to the edges.
Bake for 20 minutes. Remove from the oven. Cut the cheese slices in half diagonally. Place two halves onto each burger and return to the oven to bake for a further 3 to 4 minutes, until the cheese is melted over top. Remove from the oven and let stand for about 5 minutes before serving. Top each with some fresh rocket and serve. Pass the Steak Sauce.
I found these really nice sausage patties in the grocery store the other day. They were my favourite brand of Sausages, Heck Sausages, and they were shaped like hearts!
What better to serve your sweetie pie with in the month of love than a breakfast sandwich made with a heart shaped sausage patty!
To be honest we didn't really have these breakfast sandwiches for breakfast. We had them for lunch . . . kind of like brunch I guess. They went down a real treat.
You want to make sure you have a really good sausage meat to use for these . . . when the star of the dish is the sausage, you want it to be a good one.
The egg part are small omelettes . . . beaten eggs together with minced peppers. So tasty. I have stainless steel cooking rings so I cook them in them.
Just pop the greased rings into a greased skillet and divide the beaten egg mixture between them, cover and cook, until almost set. Uncover and remove the rings, flip em over and they are the perfect size for popping between two halves of a toasted English Muffin along with that sausage patty.
A nice slice of cheddar gets melted on top of the sausage pattie. Seriously good.
Yummo! But that's not the best part . . . nope . . .
I caramelized some onions to spoon over top of the whole thing. FABULOUS!
I just used some butter and slow cooked them until they were golden brown and meltingly tender . . . adding some seasoning and a bit of honey for the last five minutes or so of cook time.
Served up with potato wedges, this was one very wicked Breakfast/Brunch/Lunch/Supper sandwich, I kid you not! Try and fine one of these in that place with those yellow arches. Impossible.
This is the best! And so simple to make too. My husband quite simply adored it . . . okay . . . I did too.
This is a sarnie nobody can complain about. Serve with ketchup or brown sauce and some wedges on the side for a full meal deal!
Four thick pure pork sausage patties
(I used heck)
For the eggs:
6 large free range eggs
2 TBS whole milk
1/4 each of a red, green and orange or yellow pepper, finely chopped
(Should come to about 1/2 cup altogether)
fine sea salt and freshly ground black pepper
4 English muffins toasted
Cook
the sausage patties in a non-stick skillet until nicely browned and
cooked through. Place a slice of cheese on each. Set aside and keep
warm. Beat together the eggs, peppers and seasonings. Take 4 (3 1/2
inch) cooking rings and spray them with cooking spray. Place them in a
clean skillet you have already sprayed with cooking spray. Divide the
eggs between the rings. Cover and cook over medium heat, until almost
set. Remove the rings and flip over to brown the other side.
Toast
your muffins on one side only. Place the eggs on the bottom halves.
Top with an egg round each, then a sausage pattie and one fourth of the
caramelized onions. Place the top halves of the muffins on top and
serve immediately.
To caramelize onions:
Peel and
slice two large onions into rings. Melt a knob of butter in a pan.
When it begins to foam add the onions. Season with a bit of salt and
pepper. Cook, over medium low heat, stirring frequently for about 15
minutes, until golden brown and caramelized, adding a teaspoon of honey
for the last five minutes or so. They should be meltingly tender.
*The Ultimate Sausage Breakfast Sandwich*
Serves 4
Serves 4
fine sea salt and freshly ground black pepper
You will also need:
a quantity of honey caramelized onions (see below)
4 slices of cheddar cheese
Note - I was not paid or given free sausages to write this. I quite simply love the sausages I used and they are my favourite. You might like them too.
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