Sam's Cucumber Sandwich

This is a sandwich that Sam created.  She used a low fat English Muffin and cream cheese.  So simple, so delicious!  This week, I made it this way, of course with a different cheese.

Humbolt Fog...This is a goat’s milk cheese with a layer a vegetable ash.  It’s really delicious!  No more fooling around...here it is:

Ingredients:

• 2 slices bread, or english muffin.  I used Lucia’s cottage cheese dill bread.
• Humbolt Fog Cheese.  You could use almost any kind of cheese.
• Fresh herbs, if available.  I used dill and basil.
• Cucumber, sliced thickly.  (Is thickly a word????).
• Herbes et Sel de la France (Recipe provided on this blog).  You could use salt and or pepper.  Any of this is optional.  

You could also make this as a tomato sandwich.  That is equally delicious!

Toubouli

This recipe was emailed to me by one of the local farmers markets just in time!  I’ve adapted it, of course!

Ingredients:

• 4 cups chopped cucumber.  If using the small ones, for pickles, no need to peel them.
• 1 tomato (not too ripe).  Chop up and drain water on a paper towel.
• 1/2 cup fresh basil, chopped.
• 1/2 cup fresh parsley, chopped.
• 1/4 cup fresh mint, chopped.
• 1/4 cup other fresh herbs of your choice (optional).
• 2 cloves of roasted garlic.
• Onion, shallots, or radish, to taste, chopped of course.
• Salt and pepper, to taste or Herbes et Sel de la France (posted on this blog).

Dressing:

• 2 tbsp.  lemon or lime juice w/some zest.
• About 5 tbsp. olive oil (emulsified with the citris).

Process:

1. Make dressing.  
2. Place all chopped salad ingredients in a bowl.  Mix, gently.
3. Add dressing.

Note:  If the salad seems “watered down” from the veggies, you can try to pour that off.  On the other hand, four months from now, we will only dream of a salad like this.

I had this for dinner with a veggie panani!  This is probably not a conventional summer meal, but...I think you know the rest.  What a pleasure to use all fresh, local, organic ingredients.  

Gluten Free Zucchini Brownies

After making the applesauce bread, that turned out really well, I got a little bold.  This  recipe is a little more healthy.  This is not the best brownie I’ve ever made, but it it the most healthy, and it is gluten free.  I recently tried the Fiber One Brownies.  These are way better than Fiber One.  

I used the batter from the Apple Sauce Bread recipe, but cut the sugar in half, cut the butter by more than half, and added some apple sauce to the batter.  This is a trick in many low fat recipes.  Dont’ be fooled.  This is not terribly low fat, but it is gluten free!  I sprinkled some instant coffee on top, after removing this from the oven to “darken” the chocolate flavor.  This is optional, of course.  You could top with a dark chocolate or cream cheese icing.  This is what I did:

Ingredients:

• 4 eggs.
• 3 tbsp. melted butter.
• 1/2 cup apple sauce.
• 1/2 cup sugar.
• 1 1/3 cups cooked quinoa.
• 1 3/4 cups rice flour.
• 1/4 cup cocoa powder.
• 1/2 tsp. each baking soda, baking powder, and salt.
• Approximately 2 cups shredded zucchini.
• 1/4 cup shredded coconut. (optional).
• 1/2 cup chopped walnuts (or pecans).
• 1/2 cup chocolate chips.
• 2 tbsp. instant coffee crystals.

Process:

• Heat the oven to 350.
• Prepare a 9 x 13 cake pan with oil/butter and flour/cocoa.
• In mixer, mix the eggs.
• Add the melter butter, apple sauce, and sugar.
• Mix well.
• Add the quinoa. 
• Mix.
• Add the flour, cocoa powder, baking soda, baking powder, and salt.
• Mix.
• Add the zucchini, coconu, walnuts, and chips.
• Mix.
• Pour the batter in the prepared pan.  
• Place the pan in the oven.
• Bake for 30-40 minutes, or until toothpick comes out clean.
• If desired, top the warm cake with instant coffee crystals, or whatever you like!

This, too, would be nice, topped with whipped or ice cream.  What wouldn’t?  

Gluten Free Apple Bread

As I’ve mentioned, I’m trying to be healthy.  I’ve never been diagnosed with sensitivity to gluten, but believe that we are all better off without it.  This is an interesting recipe, that I found online and adapted.  I was inspired by apples from my CSA, 3 different kinds in my frig.  I used the smallest, funniest looking ones that I had, to make this.  It starts out with a basic apple sauce.  I placed a layer of apple sauce in the middle and on top of the batter, then finished the top with more shredded coconut (optional).  It looks beautiful, and could me modified a whole bunch of different ways.  The batter was pretty sweet and used quite a bit of butter, so I made another, healthier recipe after...gluten free chocolate zucchini brownies.  Either one of these recipes would be more healthy than a scone, which is my “morning drug of choice”...not every day, but once or twice a week.  I need to quit that yummy habit...soon.  

My grandma had two or three apple trees in her back yard.  She used them like crazy.  I remember going outside with my mom and grandma to pick up apples that had fallen.  My grandma would make kind of a big deal out of finding “a good one”, that would not have worms or other blemishes or bruises.  

Applesauce:

• Pealed, cored, and sliced, if needed 5 or 6 medium apples.
• 1/2 to 3/4 cups water.
• 1 tbsp. cinnamon.
• 1/4 cup total maple syrup, honey, sugar, or any combination to sweeten.  I used maple syrup and honey.

Process to make applesauce:

• Place apples, water, and cinnamon in pan on medium-high heat.  
• Bring water/liquid to a boil.
• Reduce heat and stir.
• Rough mash with hand potato masher.  (You could make it more smooth, if you wanted to with an immersion blender.)
• Add honey and maple syrup.
• Taste.
• If needed, add more spice and sweetener.

To make the batter:

• 4 eggs.
• 1/4 lb. butter (1 stick), melted.
• 1 cup sugar.
• 1 1/3 cups cooked quinoa.
• 1 3/4 cups rice flour.  (other flour or oat flour could be used)
• 1/2 tsp. each of baking soda, baking powder, and salt.  
• 1/2 cup shredded coconut (optional)

Process for batter/bread:  (I used the Kitchen Aide Blender)

• Heat the oven to 350.
• Prepare a large loaf pan with butter/oil or flour to prevent sticking.  Set aside.
• Mix the eggs.
• Add the melted butter.
• Add the sugar.  Mix well.
• Add the quinoa.  
• Mix.
• Add the rice flour, baking soda, baking powder, and salt..
• Mix well.
• Add 1/2 of the coconut.  (Save the other 1/2 for the topping).
• Mix.

Process to “Build the Bread”:

• Pour 1/2 of the batter in to the prepared loan pan.
• Top with a layer of applesauce.  (DO NOT STIR IN.)
• Pour other 1/2 of the batter on top.
• Top with another layer of applesauce.  (DO NOT STIR IN.0
• Top with the other 1/2 of coconut.
• Tap pan on counter to reduce air pockets.
• Place pan in the oven.  Turn after about 15 minutes.
• Bake for 30-40 minutes.  The bread will rise a little bit (not a lot) and start to crack on top.  Test with a toothpick.
• Remove from oven.
• Cool completely.
• Slice and enjoy.  You could make this pretty special with a scoop of ice cream on top.  It’s super sweet!

I like the texture of this bread, with the quinoa and coconut.  This is something really different.  Trust me on this one.  

PS  It turned out really well!  I surprise myself sometimes.  :-)

Gluten Free Apple Sauce Bread

As I’ve mentioned, I’m trying to be healthy.  I’ve never been diagnosed with sensitivity to gluten, but believe that we are all better off without it.  This is an interesting recipe, that I found online and adapted.  I was inspired by apples from my CSA, 3 different kinds in my frig.  I used the smallest, funniest looking ones that I had, to make this.  It starts out with a basic apple sauce.  I placed a layer of apple sauce in the middle and on top of the batter, then finished the top with more shredded coconut (optional).  It looks beautiful, and could me modified a whole bunch of different ways.  The batter was pretty sweet and used quite a bit of butter, so I made another, healthier recipe after...gluten free chocolate zucchini brownies.  Either one of these recipes would be more healthy than a scone, which is my “morning drug of choice”...not every day, but once or twice a week.  I need to quit that yummy habit...soon.  

My grandma had two or three apple trees in her back yard.  She used them like crazy.  I remember going outside with my mom and grandma to pick up apples that had fallen.  My grandma would make kind of a big deal out of finding “a good one”, that would not have worms or other blemishes or bruises.  

Applesauce:

• Pealed, cored, and sliced, if needed 5 or 6 medium apples.
• 1/2 to 3/4 cups water.
• 1 tbsp. cinnamon.
• 1/4 cup total maple syrup, honey, sugar, or any combination to sweeten.  I used maple syrup and honey.

Process to make applesauce:

• Place apples, water, and cinnamon in pan on medium-high heat.  
• Bring water/liquid to a boil.
• Reduce heat and stir.
• Rough mash with hand potato masher.  (You could make it more smooth, if you wanted to with an immersion blender.)
• Add honey and maple syrup.
• Taste.
• If needed, add more spice and sweetener.

To make the batter:

• 4 eggs.
• 1/4 lb. butter (1 stick), melted.
• 1 cup sugar.
• 1 1/3 cups cooked quinoa.
• 1 3/4 cups rice flour.  (other flour or oat flour could be used)
• 1/2 tsp. each of baking soda, baking powder, and salt.  
• 1/2 cup shredded coconut (optional)

Process for batter/bread:  (I used the Kitchen Aide Blender)

• Heat the oven to 350.
• Prepare a large loaf pan with butter/oil or flour to prevent sticking.  Set aside.
• Mix the eggs.
• Add the melted butter.
• Add the sugar.  Mix well.
• Add the quinoa.  
• Mix.
• Add the rice flour, baking soda, baking powder, and salt..
• Mix well.
• Add 1/2 of the coconut.  (Save the other 1/2 for the topping).
• Mix.

Process to “Build the Bread”:

• Pour 1/2 of the batter in to the prepared loan pan.
• Top with a layer of applesauce.  (DO NOT STIR IN.)
• Pour other 1/2 of the batter on top.
• Top with another layer of applesauce.  (DO NOT STIR IN.0
• Top with the other 1/2 of coconut.
• Tap pan on counter to reduce air pockets.
• Place pan in the oven.  Turn after about 15 minutes.
• Bake for 30-40 minutes.  The bread will rise a little bit (not a lot) and start to crack on top.  Test with a toothpick.
• Remove from oven.
• Cool completely.
• Slice and enjoy.  You could make this pretty special with a scoop of ice cream on top.  It’s super sweet!

I like the texture of this bread, with the quinoa and coconut.  This is something really different.  Trust me on this one.  

PS  It turned out really well!  I surprise myself sometimes.  :-)

Veggie Panini

I’ve had a lot of delicious veggie panini sandwiches at various restaurants, but they are the best made at home, with the freshest, highest quality ingredients and with ingredients that you like in the proportion that you like them.  I make these in a cast iron pan with a panini press (looks like an antique iron) with a small handle on it.  Of course, you could make it in a panini maker/grill.

At the farmer’s market today, one of the many things that I bought was a fresh loaf of honey oat bread.  I like to keep my sandwich simple, with the exception of the cheese, in this case...

Angie, Angie, Angie...she works in the cheese department at Lunds in Uptown.  You will not find a person more knowledgeable.  You can describe a cheese that you’ve had with very little detail, and she will be able to ID it.  Then, you will sample it.  Then, you will buy it!  Funny how that works.  She also really enjoys the story of the cheese.  This recipe uses a cheese, that resembles subtle sauteed or grilled onions.  You can use any kind of cheese, including cream cheese, or a balsamic vinegrette, if you prefer.  

Ingredients:

• 2 slices fresh bread (cottage cheese dill is one of my favs.)
• 1 tbsp. soft butter.
• Sauteed veggies, such as onion, eggplant, zucchini, tomato, and kale.  Don’t saute the tomato in summer.  It’ll cook too much.
• Fresh herbs (mostly basil).
• Thin slice of cheese.   I used Wensleydale with Carmelized Onion Cheese.

Process:

1. Heat cast iron pan.
2. Cook veggies, as desired.
3. Butter the outside of the slices of bread (to grill).  This is really not necessary with the cast iron pan.
4. Start to place veggies on top with the fresh herbs in the middle (away from the heat).
5. Place the other slice of bread on top.
6. Hold in place with panini press, if you have one.
7. By the time you have it built, the sandwich will probably be ready to flp.  You don’t want to burn the bread.
8. Slice in half.  Serve with a pickle or sliced cucumber and tomato.

If you have the veggies grilled and kept in the frig., this is super easy to make after work.  Sometimes I freeze batches of veggies.  That makes it easy to put together, too.  

Sel et Herbes de la France

You know Oprah's Favorite Things?  This is one of my favorite things.  You can really spruce up anything without adding any calories.  Oprah doesn't need to worry about that kind of stuff...she has people!  :-)

I took several years of French classes when I was young.  If you took enough French, you qualified to go on the class trip to Paris in High School.  At the end of the day, my Doctor would not approve it and I did not get to go.  It’s not as sad of a story as it sounds like.  However, I’ve not used the language much sice then.  In fact, this may be the first time, and you know what happens!  Thank goodness for translating software.  Where would we be without it?  The name of this recipe would be “Salt and Herbs of France” in English.  That doesn’t sound near as sexy!  

At Kitchen Window, the boss man of their cooking classes, Dan, loves to talk about salt!  He wants to have classes about salt.  Soon, we’ll probably be able to get a degree in Salt!  This is very different than being “salt of the earth”, which is something to strive for.  :-)  I don’t use much salt in my cooking (any generally).  I do not use iodized salt any more for anything.  I use Kosher Salt as my “every day” cooking salt.  However, for a “finishing salt”, I use French Gray Salt or Himilayan Salt.  French salt is my fav!!  It is more wet than other salts.  It is DELICIOUS!!!  

I purchased something like this at Lucia’s.  However, they don’t always have it.  When I was running low, I went to visit my friend, Tom, at Penzey’s to see if we could make something like it.  He loves a challenge!  

I put this on top of most veggies, salads, potatos, pasta, breakfast, meat...everything except for fruit!  I purchased all of the ingredients at Penzey’s Spice Shop.  They are a Milwaukee store, but are all over, or you could order on line.  Their products are super fresh and cost less than any where else that I’m aware of.  Here it goes...

Ingredients:

2 tbsp. course grind, French Gray Salt.

3 tbsp. Herbes de Provence.  This consists of some mixture of rosemary, fennel, savor, thyme, basil, tarragon, dill weed, oregano, lavendar, chervil, and marjoram.

1 tbsp. Pink Peppercorns. 

1 tbsp. corriander seeds.

Process:

Add all ingredients to a pretty glass jar with a lid (or small shallow canning jar) and  shake until well mixed.  Serve with a small spoon.  AGAIN, NO CALORIES!!!  (not such a subliminal message).  

Note:  I thought that this would need to be run through a grinder, but the peppercorn and corriender seeds are very soft, so it doesn’t.  

On a salad, with fresh herbs (4-5 minimum), you will not even need any salad dressing.  This is also a really nice gift.  Lucia’s has an heirloom tomato salad.  $12.99/pound!!!  This is all you need!

Curried Vegetable Quinoa

This recipe is my take on another Lucia’s salad.  

This is my favorite season.  My CSA box overflows.  I buy so much stuff at the farmer’s market, I sometimes have to sling a bag of goodies over the handlebar on my bike!  I love the tempuratures in the midwest in fall,  nice days and cooler nights.  I try not to think about the next season that will come too soon and stay too long.  However, I am soooo ready for some football!  I think my Packers are looking really good this year.

I had to cook some quinoa for the apple bread recipe, also posted, so I decided to make some extra to make some of this yummy, super easy salad.  It keeps pretty well in the frig. and makes a pretty portable lunch.  

Of course, you can use whatever veggies you’d like.  I used what I had in the house.  I biked to the co op. today to get eggs and treated myself to a can of coconut water.  Gasoline is very spendy right now and I’ve been on a mission to not drive and honor big oil any more than I have to.

I always keep quinoa in the house.  It’s a super food, high in protien and other nutrients.  It doesn’t have much flavor, so it picks up whatever you add to it.  It’s a grain that has been popular in Asia for a long time, but seems pretty new in the US.  It’s relatively new to me!  BTW, it’s gluten free!  I’ve been reading about gluten free and dairy free diets.  It seems that we, humans, were not really built to process milk or gluten.  

To cook quinoa:

• 3 cups water
• 1 1/2 cups uncooked quinoa
• 1/2 tsp. salt (optional)

Boil the ingredients.  Cover the pan and reduce heat.  Keep an eye on it.  In 10-15 minutes, most of the liquid is absopbed, so I turn off the heat and keep the pan covered.  

That’s it!  Super simple.

Curried Vegatable Quinoa

• 3 cups cooked quinoa.
• 1/2 cup olive oil (the best quality that you can afford/justify).
• 2 tbsp. Curry (I used Penzey’s).
• 1 tbsp. Sel et Herbes de la France (posted here).
• 1 raw (or sauteed) zucchini - cut down the middle and sliced.
• 2 raw carrots, sliced..
• 2 cups cooked swiss chard, chopped before cooking.
• 1 cup cooked, fresh corn.
• 1/4 cup currents, rehydrated.  (Put them in a bowl and cover with boiling water.  Let sit for 10-15 minutes.  Drain.)
• Fresh parsely, or other fresh herbs, chopped.

Process:  

• Mix the quinoa, oil, curry and herbs.  Taste.  It should be really well seasoned before adding the veggies.    
• Add the sliced veggies. 
• Mix.
• Taste.  Add more seasoning, if necessary.  

You can add a little bitt of feta cheese, some currants, and or slivered almonds and serve with a small side salad, or a yummy slice of bread.  The little bit of spice seems to be perfect in fall.  I hope that you enjoy this.