Trying out recipes to pass on to you.

keep it simple

Posted: June 27th, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , , , , | No Comments »

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sometimes something as simple as a toasted croissant, perfect on it’s own, can be elevated by a few things in the fridge.

here, a fried egg, a few slices of bacon and melty colby jack cheese made the perfect–and quick— “i’m starving now!” brunch.

random can of pineapple and blueberries became an impromptu fruit salad. wish i had 4 more.

what’s your favorite quick fix breakfast?


the two hour sandwich

Posted: June 19th, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , , | 2 Comments »

I had a few plans for today. They did not include inventing a sandwich.

But I did. It is fantastic. And it should retail for $7. $12 if you include the love, heart and soul that went in to it. And it all started with a yellow pepper.

Can’t remember the last time I bought a yellow pepper. But as I held it in my hand in the produce aisle my gaze next locked on a yellow tomato. I recalled yellow squash at home. The sandwich was born. It took two hours of cultivation…worth every second.

First I roasted the yellow pepper and tomatoes. I roast red peppers often and snack on them. You should, too.  Set the oven to broil and 400 degrees. Stab it a few times with a knife, rub some olive oil on it and pop it in the oven. Tomatoes roasted are a real treat. I usually do it to get rid of cherry tomatoes. Slice, sprinkle with olive oil, salt and pepper. Traditionally I would do these at a lower temp, about 300-350 and for 2 hours or so. But there was a sandwich to make. So high heat, about 45 minutes.

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Meanwhile, I sliced up the yellow squash and a white onion. I thought the onion crunch would be a good addition to all that yellow. Salt, pepper and olive on both then grilled. Squash gets sweet and almost buttery when grilled—a great way to try it if you think you don’t like it. The onions soften up just a bit and get a nice char and caramelized flavor.

 My kitchen helper:

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I had chosen a white sandwich roll at the store and in hindsight wish I had grabbed a sub roll because I’ve named the sandwich…drumroll…the Yellow Submarine. I know. I’m clever.

I knew this sandwich would have mayo but it needed a bump. I thought about basil or rosemary but I wasn’t feeling herbs. I remembered a chili in adobo sauce I had frozen (I don’t throw away anything!) mixed about 1 tablespoon with 2 tablespoons mayo and smeared on bread. Look at the lovely red! Zingy, not spicy.

 

 

 

 

 

 

I had made bacon for the hubs and added two slices for crunch and saltiness. On top, I piled the roasted yellow pepper and yellow tomato slices.

 

 

 

 

 

 

Next, the grilled onions and yellow squash

 

 

 

 

 

 

And for good measure (and more yellow) melted marbled Colby and Monterey jack cheese.

 

 

 

 

 

 

 

 

And the finished product.

 

 

 

 

 

 

It was genius! In every bite I could taste every delicious ingredient. The cool mayo with smoky and spicy chilies, the charred but sweet yellow pepper and squash, the caramelized flavor of the grilled onions and roasted yellow tomatoes, crunchy, salty bacon—and I could have taken or left the cheese. Just the kind of sandwich I’d pay big bucks for at a restaurant—and I came up with it! <pats back, wipes face>