Wednesday, December 14, 2011

Bread Salad

Known as panzanella in Italy, I just love this kind of eating. The basis for all the goodness is the bread. In this case, I used my WW seeded bread, which I should post as well.

2         slices bread  (cut into small cubes)
1 cup  diced fresh tomatoes
1 cup  diced cucumber
2 Tbs   crumbled Feta
1 tsp   fresh ground black pepper
Vinaigrette to taste*

1 part red wine vinegar
2 part macadamia nut oil**
1 tsp Greek oregano

This is what I used, it will be just fine with your EVOO of choice as well.

If you love to soak your bread in the leftover salad dressing, then this is the dish for you. It's already done for you.

Monday, October 31, 2011

Bruce's Saag

I love spinach, and Garbanzo beans. If you feel the same, this is for you.

I            can Garbanzo Beans (chickpeas)
2 lbs.     fresh spinach (or frozen chopped)
1 Tbs.    Olive oil
1 tsp.     Garam Masala
2 tsp      Curry Powder
1/4 tsp   Cayenne
1 tsp.     ground cumin
1 cup     Non-Fat Yogurt (yogurt cheese) or Greek Yogurt

Heat olive oil in skillet on medium heat, add all spices and cook for about 1 minute, use heat judiciously, so as not to burn the spice. Now add the drained can of Garbanzo Beans, and combine with spices, turn heat down and simmer. Steam spinach until wilted, then place in dish towel, and wring out moisture, now place in bowl and liquefy using an immersion blender, or use a regular blender. Now add to beans, and simmer for about 10 minutes.

Turn heat off, and allow to cool for 5 minutes, now stir in the yogurt, and serve. Goes well with Basmati Rice, or one of the Indian Flat breads, Chapatti, Roti, Naan.

Sunday, October 30, 2011

Caramelized Onions

10 lbs      Onions
1/2 tsp     Sea Salt
2 TBS     Balsamic Vinegar

Thinly slice the onions. Place onions in large pot, Dutch Oven type container  on medium heat covered, until you hear them boiling, then turn heat down to low. Allow to braise in pot for 45 minutes, to an hour. They will be reduced by about 2/3d's, now uncover, and allow to simmer until the liquid is reduced, but there is still a little moisture. This can take hours, depending upon your humidity. Now can the finished product.

This process makes for a very sweet relish, all natural. Love it in steak sandwiches  with roasted red peppers, and mayonnaise on a baguette, to die for. Use your imagination great with meat dishes, served cold in a salad, etc.

Monday, June 27, 2011


I just decided to have a roast beef sandwich, unfortunately I'd just placed a loaf of Banana Bread in the convection/microwave oven, and all bread I had was frozen. What to do.

I took the 3 thin slices of roast beef, and cut them into 1 inch squares, the same with the cheese slices, smoked chipotle jack, in this case. Into a bowl went these 2 ingredients, with 3 small cubed tomatoes, 1 tsp. of horseradish mustard. 1 Tbs. of Mayonnaise, 3 diced pepperocini, and about 1/2 tsp. of freshly ground black pepper. Mix, and eat.

To die for.

Wednesday, January 5, 2011

Scallion Frittata

I wanted something with scallions in it for breakfast, and came up with this.

3 eggs

2 scallions

1 tsp. sesame seeds

Sriracha to taste

Dice scallions, place whites in saute pan and saute for 2 minutes, add greens and sesame seeds and saute for another 2 minutes. Break three eggs, add Sriracha and beat, then pour over contents of pan, turn heat to low setting, cover pan, and cook for ten minutes.

Additions: Crab, Tofu, Mushrooms, Ginger, Soy Sauce, let your imagination be your guide.

This recipe is worth cooking just for the aroma, yum!