Inspired by the contents of my fridge and my love of fried tofu, I made these simple sandwiches for lunch. The crispness of the tofu is a nice contrast to the creamy avocado, and the hummus added some flavor.
Tofu, avocado, and hummus sandwiches
3 pieces of whole wheat pita bread
1 avocado, peeled and sliced
1 block firm tofu
hummus (I used chipotle and black bean)
To begin, slice the tofu into 1/2-inch thick pieces. Lay flat over 3 layers of paper towels, then cover with another 3 layers of paper towels. Press down to remove some of the moisture, then repeat with additional paper towels.
Coat the bottom of a heavy skillet with a little bit of oil. Heat over medium high heat, then fry the tofu until the bottom is golden brown. Flip and repeat on second side. Remove from the pan and drain any excess oil onto paper towels.
Cut the pieces of pita bread in half, so that you can access the pockets. Toast very lightly. To build the sandwiches, spread hummus on one side of the pita pocket, then add the tofu and avocado. I added pickles to my sandwich as well, so if you like pickles, give it a shot!
I love a good hamburger as much as anyone, but restaurant-sized burgers are usually too big for me. When did the standard burger become 8 oz of beef plus whatever other miscellaneous deliciousness you want to add? (For me that probably means chili and cheddar or sautéed mushrooms, onions, and Swiss.) I still eat burgers at restaurants, but I very rarely eat them with my hands, because they’re just too big to pick up and take bites of.
At home, however, I can make a smaller burger and still eat it with my hands. I think 1/3 lb is the perfect size, on a nice, toasted or grilled kaiser roll. Kaiser rolls are light enough to squish down for easier eating. We set out a bunch of different toppings, then customize the burgers accordingly. I try not to go overboard with the toppings, so that my burger stays a manageable size. However, if you have guests over, they can go as overboard as they want!
I topped mine with cheddar, bacon, tomato, lettuce, red onions, bbq sauce, pickled jalapenos, and pickles.
I used grilled eggplant and zucchini for these, but any grilled vegetables would work.
Bell peppers, onions, mushrooms, anything that tastes good with a bit of char would be great. I grilled mine after brushing them with a combination of balsamic vinegar, olive oil, and red pepper flakes. The key to a good vegetable sandwich, in my opinion, is making sure that it’s not dry. You can accomplish this with a variety of spreads–aioli, cream cheese, hummus, pesto, guacamole, tapenade. . .whatever sounds good to you.
Grilled Vegetable Sandwiches with Hummus and Goat Cheese
Grilled eggplant, zucchini, or other grilled vegetables
Hummus (I used a black bean and chipotle harissa version that I bought at Sprouts, it’s amazing)
Whole wheat pita bread
Cut the pita bread in half, then toast or warm in the oven.
Open the pita bread so that it forms a pocket. Spread hummus over the bottom half, then stuff with the vegetables. Top with goat cheese.
That’s it! It’s not much of a “recipe,” but the combination was so delicious that I had to share it.
I love chicken salad. In addition to soup, it’s my favorite way to use plain leftover (roasted, grilled, poached) chicken.
Today I decided to make a simple salad. I lightened traditional chicken salad by adding lots of vegetables and making a dressing out of lemon juice and olive oil. I stilled used a little bit of mayo for flavor.
Chicken Salad with Almonds, Apples, and Dried Cranberries
2 cups of diced chicken
4 stalks of celery, chopped
1 apple, chopped
handful of dried cranberries
handful of slivered almonds
juice of 1 lemon
2 T olive oil
3 T mayo
Combine the chicken, celery, apple, cranberries, and almonds in a large bowl. Season with salt and pepper.
In a smaller bowl, combine the lemon, olive oil, and mayo. Pour the dressing over the dry ingredients, and gently combine.
Serve over a bed of spinach leaves or make a sandwich–I made one for Paco with roasted red peppers and avocado. Enjoy!
One of Paco’s best friends, Matt, is coming to visit tonight. He is getting here on the later side, so I thought it would be fun to make something easy to eat and guy-friendly (but still tiny and perfect!) to eat before we head out to meet friends.
I have posted about my love of pulled pork and how to make it in the slow cooker before, but this time I decided to try The Pioneer Woman’s Spicy Dr. Pepper Shredded Pork. I served it with my go-to cole slaw on the mini sweet Hawaiian rolls. I took this picture before I put the tops on so that you would be able to see the filling.
Dr. Pepper Pulled Pork
Inspired by The Pioneer Woman
3 1/2 lbs pork butt
1/2 onion, sliced
1-2 cans Dr. Pepper
5 chipotles in adobo
2 T maple syrup
1/3 c barbeque sauce
1 T mustard
Season the pork butt liberally with salt and pepper. Place in a slow-cooker with the onion, Dr. Pepper, and chipotles in adobo. (Pour enough Dr. Pepper in to cover the pork about 3/4 of the way.) Allow to cook on high setting for 4-5 hours, or low setting for 8-10 hours.
When the pork is tender, remove it from the sauce and shred. Strain the onions and chipotles from the cooking liquid, and skim off as much of the fat as possible. Pour into a saucepan, then reduce the cooking liquid by half. Add the barbeque sauce, sugar, and mustard, and stir to combine. Taste and adjust seasoning as necessary.
Put the sauce and the shredded pork back into the slow-cooker or a large pot, and allow the pork to heat through.