Showing posts with label sandwhich. Show all posts
Showing posts with label sandwhich. Show all posts
Sunday, February 17, 2013
how to lighten up wintertime comfort food
comfort food lighter
including mac and cheese, mashed potatoes, pot pie, grilled cheese, and creamy soups
including mac and cheese, mashed potatoes, pot pie, grilled cheese, and creamy soups
Thursday, January 17, 2013
Thursday, January 10, 2013
Wednesday, January 9, 2013
Sunday, January 6, 2013
Thursday, June 21, 2012
Friday, April 13, 2012
Sunday, January 22, 2012
Saturday, January 21, 2012
Monday, January 16, 2012
egg salad sandwiches
from sandra's money saving meals
egg salad
the recipe calls for ham salad too...but for some reason ham salad sounds gross! Aldi has a great price on eggs, so I am looking for more meals that call for eggs as an inexpensive protein
egg salad
the recipe calls for ham salad too...but for some reason ham salad sounds gross! Aldi has a great price on eggs, so I am looking for more meals that call for eggs as an inexpensive protein
Saturday, January 14, 2012
Tuesday, January 3, 2012
Wednesday, November 23, 2011
Baked Falafel, part II and tzatziki sauce
I have already posted one version of this recipe, and it was pretty good, but I came across a different one, so I tried that as well, and I think I liked it even better!
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
Monday, November 14, 2011
Thursday, October 13, 2011
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