FoodFash

Adventure Begins in the Kitchen

Archives for April 2011

Go Go Gadget Perfect Sandwich

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The instant a portobello mushroom sandwich comes into sight when browsing a menu, it’s a deal.  For reasons unknown, I was so intimidated by a homemade portobello steak that I deemed them a treat.

Similar story with roasted tomatoes.  Only recently discovering that I LOVE tomatoes as soon as the tangy funk disappears, I had never tried the roasted version on my own.  Attempting to tackle two unknowns during a one hour lunch break (cut short by the slowest train ever) could have been a tad too aggressive.

I go-go-gatcheted around my kitchen like I was last minute tidying up before a guest arrived.  Adrenaline pumping, stomach growling, clock racing.

I drizzled the tomatoes with olive oil, stuffed with crushed garlic, and sprinkled with salt and pepper.  Likewise, I drizzled the portobello cap with olive oil and balsamic vinegar.  There was no time for slow roasting…  I cranked up the heat to 500 degrees, flipped on convection, and prayed they’d finish before it was time to rush back to the office.

Meanwhile, I mixed mayo, fresh basil, lemon zest, and lemon juice together to mimic this sauce I fell fast in love with during my LA visit.

I slathered one side of homemade ciabatta bread with the mayo mix and covered the other side with baby spinach.  The lemon juice thinned the mayo out quite a bit, so it’s not nearly as coronary clog-esque as it appears!

Even though the veggies had no choice – I was so so late – they were ready.  Phew!  I slapped the sides together and basked in glory.  Did I really just make the sandwich of my dreams at a record pace?

Yes, yes I did.

My New Pet, In Pictures

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Breakfast: “Green” Smoothie

(Smoothie = Handful of Spinach, 1 apple, 1/2 cup frozen mango, 1/2 cup frozen mixed berries, 10 baby carrots, 1/2 cup water, 1/2 cup ice cubes)

Snack: Homemade Ciabatta Bread with Crofter’s Superfruit Spread

Lunch: Smart Dog with Sauerkraut and Dairy-Free Creamy Tomato Soup

Dinner: Right Foods Soy Ginger Noodles

Dessert: A Mutilated Mango

And lastly, an intro.

Meet Oscar, my new “pet”.

Remember my recent bread baking addiction?  Well…  It’s still going strong.  I’m determined to make a sourdough loaf, which requires a starter or pet.  A starter is a batter of flour and water that requires daily feeding and over time becomes full of living yeast and bacteria.  Sounds pretty gross, but that grossness is responsible for the delish sour taste in sourdough.

Here’s to hoping I keep Oscar alive and well!