Saturday, May 11, 2013

Hummus Sandwich

So perhaps you are noticing a theme to my posts recently! I've been tired of the same old lunch items, so I was inspired to find some different sandwiches to put in my lunch box! This one I often order when I'm out at delis, but made a good home version, too!!

Hummus- I love Grandma's !! (But my cousin makes some awesome homemade hummus that I'll get his recipe for and post soon- as you may recall, my attempt to make scratch tahini and hummus went awry....)
butter lettuce

Spread the hummus on the bread, and stack the other sandwich ingredients. Eat and enjoy!

Friday, May 10, 2013

Southwest Citrus Salad

I'm always looking for new spins on salads. Changing up the lettuce, making my own salad dressing- anything to keep it original.  So you can imagine my excitement at finding out this gem tastes great!! Even better, it was so simple to put together and packed a lot of flavor!


1/2 red grapefruit
1/2 lime
olive oil
chili powder
red cherry tomato
radish, sliced thin

Combine the ingredients in a bowl.
Dress the salad with the lime juice, chili powder, salt, and olive oil.

Thursday, May 9, 2013

Tortilla Soup Redux

Since I moved to the south,  I see tortilla soup on almost every menu, but usually with chicken. I had a mean craving for it, and hadn't made it in quite some time- This recipe was originally published on my blog back in 2010!! So, here is my new and improved homemade veg version, now with a make-your-own broth!!! Hopefully, it will bring as much comfort as this heartwarming movie I've never seen.

-olive oil
- 4 cups chicken or vegetable stock
-Tomato paste- 1/2 tsp
-black beans, rinsed
-1/2 white onion
-1/2 red onion
-3 cloves garlic
-1/2 jalapeño, seeds in for heat, out if not.
-1/2 red bell pepper
-fresh ground pepper
-sliced avocado
- cilantro
-corn kernels, rinsed
-1 lime


Preheat over to 425 Degrees.

1. Pour a small amount of olive oil in a large soup pot. Sweat the garlic and onions over low heat. Once they turn translucent, add in the jalapeño and continue to cook over low heat.

1A. While the onions and garlic cook down, put 2 or three tortillas into the oven, and cook for about 5 minutes. Remove and let cool.

2. Once the peppers, onion, and garlic are fragrant and soft, add in the tomato paste, cumin, salt and pepper. Continue to cook for a few more minutes.

3. Add in the stock, beans, corn, red pepper, and cilantro. Bring to a boil.

4. Turn soup to simmer. Add in lime juice.

5. Cut tortilla and avocado into strips. Stir the tortilla strips into the soup.

6.Taste and adjust seasonings.

7. Serve soup and garnish with the avocado.

Tuesday, May 7, 2013

Le Yum: a french sandwich delight

Coming up with creative vegetarian sandwich ideas can be tough. Tuna and Egg salad are always nice, or tomato/mozz/basil... and of course classics like the PB & J, fluff n' nutter, cream cheese and jelly, and cream cheese and cucumber all take turns in the rotation. Recently, we've added the TLT (Tofu, lettuce, and tomato), and the portobello mushroom burger makes an appearance on occasion, too. But I'm always looking for more....

So imagine my happiness at discovering this french delight: Radish, St. Andre, and herb butter (see yesterday's post!!)

And voila, I call this "Le Yum". Apparently this is a very popular sandwich in France. And I think this would make an excellent addition to my next picnic or tea party. Yeah, I said it. I'm sooooo Bourgeois.

St. Andre (find it next to the brie at the grocery store)
Herb butter (or...just butter)
Butter lettuce
Baguette or other crusty bread

1. Cut small radishes into thin slices.
2. Spread the herb butter and St. Andre onto the crusty bread.
3. Garnish with the butter lettuce.

Simple, delicious.

Monday, May 6, 2013

Herb Butter

Some things in life are so amazing. Herb butter is one of them. Let's be specific: BUTTER is an amazing thing- and as soon as there are flavors in it- with garlic, or chive, or parsley... well, that's just so right, it's wrong. The best part is that it is super easy to whip up, keeps well in the fridge for a looooong time (I've already kept it 'too long' and it's still delicious) and can make any weeknight meal a little more special.

1 stick butter
Herbs of choice: chives, parsley, basil, sage

1. Melt the butter in a medium pot over low heat. Do not allow to boil.
2. Stir in the herbs until submerged completely into the butter.
3. Allow to simmer on very low heat for about 20 minutes.
4. Pour the butter and herbs into a sieve, allowing it to drain through to a container below.

5. Press the herbs to extract the last bit of flavor (and precious butter- I treat it like liquid gold!!)
6. Refrigerate. The butter will separate into a clear solid block on top and a creamy-looking block on the bottom of the container. Use just the clear part.

As always, thanks to Ronna Welsh who originally showed me the light and taught me how to clarify butter and flavor it with this method!!!!!