Category Archives: Sandwiches

Sandwiches, Snacks and Dessert …

Hi Everyone!

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Hope you are all well.

Please be careful, Covid-19 cases are on the rise all over the world and I pray that you and your families stay safe.

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In the middle of the pandemic, many ordinary things have changed for all of us, especially grocery shopping. Now we use instacart and have everything delivered. But we have to follow guidelines and hopefully make it safer for all.

Bob and I ordered groceries from Trader Joe’s this past week and I wanted to share a quick recap of some of my lunches and desserts that I made with the new items. I wish I could have gone to the store. I miss browsing the aisles for new items, but for now online shopping is the only way for me.

These lunches and snacks are all quick and I thought it could possibly save you time in the kitchen since school is back in session.

Of course everything is pumpkin online but I controlled myself.

All the sandwich ingredients can be substituted with items that you prefer in each category and just consider this a general guideline.

I know there are many days I stand in the kitchen trying to think of something new to have for lunch that isn’t time consuming to make or isn’t old reliable soup; so I hope these photos and brief descriptions give you some new ideas.

First sandwich is melted white cheddar cheese with fresh gala apples and 1 slice of no nitrite/no nitrate & no sugar added bacon (bacon is a treat for me, so that is why I only used 1 slice) on an everything ciabatta roll served with a side salad of organic romaine lettuce with cucumbers and radishes and fresh blueberries (a small side of cheddar wisps crackers for Bob).

*Cooks Note– eliminating the sugar from the bacon gives us a little wiggle room to have a dessert with sugar. For me to stay within my food restrictions and post transplant guidelines I have to give and take here and there.

Shopping List:

Trader Joe’s No Sugar Dry Rubbed Uncured Bacon for $4.49

Trader Joe’s Everything Ciabatta Rolls for $2.49 (qty. 4)

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First dessert– is chocolate hummus with fresh apples and pumpkin cranberry crackers with spiced pumpkin seeds for a fall touch.

Other items to eat with the chocolate hummus are bananas, strawberries, & no salt pretzels.

The hummus is made with cooked chickpeas, tahini, sea salt, cocoa and cane sugar. Absolutely delicious and I am becoming quite obsessed.

Shopping List:

 Trader Joe’s Chocolate Hummus (8 oz) for $1.99

Trader Joe’s Pumpkin Cranberry Crisps for 3.99

Trader Joe’s  Pumpkin Spiced Pumpkin Seeds for $2.99

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The next sandwich is spicy avocado hummus with a hard-boiled egg and fresh tomatoes and chives on a bakery roll, served with an organic romaine lettuce side salad with pecans and some of the leftover hard-boiled egg that didn’t fit on the roll and organic blue corn chips.

There is a quick story with the hummus… I am no fan of avocado at all. I have never had the desire to have avocado toast or guacamole etc. and then this product came on the market and I tasted it and it wasn’t so bad and I decided to buy it. All who know me were shocked that I ingested anything that had avocado in it. It is very spicy and not a strong avocado flavor and I think that is why I liked it. So, I can now say that I have tried it but I am still not ready for anything else avocado.

Shopping List:

Trader Joe’s Organic Spicy Avocado Hummus in an eight-ounce tub for $2.99

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The next dessert is the ultimate fall comfort dessert and it is southern fried apples. Reminds me of eating the inside of an apple pie without the crust (think Cracker Barrel if you have ever been there) with snickerdoodle ice cream- ahh!

Apple pie or pumpkin ice cream would taste great too.

This needs a recipe and was not store bought but very easy to prepare…… I have been using this recipe for years and I think I printed it from All Recipes back in the day….

Fried Apples

Ingredients:

½ cup butter

2 tbsp. ground cinnamon

½ cup white sugar

4 granny smith apples- peeled cored and sliced

Directions:

Melt butter in a large skillet over medium heat. Stir sugar and cinnamon into the hot butter.

Add apples and cook until the apples begin to break down, 5-8 minutes

Serve over pancakes or waffles or ice cream.

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I hope these images gave you some inspiration for lunch.

Enjoy and stay well and make a plan to VOTE!

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

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I Love hearing from you.

Sausage & Peppers- the quick version

Hi Everyone,

Hope all is well.

This dish is a traditional staple of all Italian households and especially at summer barbecues and Italian street festivals, but I love it all year.

I usually prepare this dish the old fashioned way and I will include my original recipe at the end of this post but I have to tell you how this quick version happened…..

A few nights ago, I made turkey chili for dinner and I made it a little too spicy for Bob (I love spicy). I didn’t want him to eat leftovers for dinner so I decided to make a separate meal for him (quickly) so we could still eat together.

I had all the ingredients in the house for sausage and peppers except my sausage was frozen so I went to plan B.

With plan B, I used “store bought pre-cooked sausage” that I had in the refrigerator. I originally bought this sausage because I was going to make a sausage, kale and zucchini frittata but instead, I used the pre-cooked sausage for Bob’s sausage & peppers dinner.

The meal turned out well and I thought that this could be another quick meal for a school night so I want to share what I did ….

Ingredients:

  • 4 bell peppers – washed and sliced (a mix of colors is nice for this dish)
  • 2 yellow onions- sliced
  • 4 cloves of garlic – diced
  • 4 links of pre-cooked sausages (so many brands on the market- your choice).
  • Cooks Note: I used Teton brand sausage but found them to be salty so I am looking further for another brand). At this point I don’t have a brand to recommend- sorry…
  • Olive oil
  • Salt & pepper
  • 2 tsp garlic powder
  • 1 tsp dried oregano flakes (I use Italian imported)
  • 1- 3 tbsp. tomato paste
  • 4 “hero” rolls (in the northeast) or hoagies, clubs, etc.

Directions:

  1. Heat oil in a large skillet over medium heat.
  2. Add the sliced onion and sliced peppers and sauté for 5 minutes and then add garlic, sauté a few minutes longer until veggies are soft.
  3. Make room in the center of the pan and add the tomato paste and stir for a few minutes to toast the tomato paste; then mix it well with the peppers and onions.
  4. Add the salt, pepper, garlic powder, & oregano and mix well
  5. Add the precooked sausage just to heat through. (I cut them in half and heated face down in the skillet until the sausage was golden).
  6. Serve on toasted rolls

Here is my Sausage and Peppers Traditional recipe for when you have more time to spend on dinner.

Sausage and Peppers

Just open the link and click

OR

search the search box on the right for sausage & peppers.

https://dishingwithdiane.com/2015/06/25/recipe-sausage-and-peppers/

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, 

I Love hearing from you.

Favorite Summer Sandwich

 

Photo Jul 27, 2 07 28 PM CAPRESE SANDWICH

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Hi Everyone,

I hope you are well.

The other day in the 100 degree heat, it was too hot to cook so I made a classic Italian sandwich for lunch that my mother made for us all the time during the hot summer months. I posted it on my personal Facebook page and received so many comments that it brought back childhood memories for so many.

I wanted to share this recipe so you too, can enjoy this sandwich and possibly have it bring back some memories or just need an easy no cook option- best part, very few ingredients.

My mother would make her own bread and grow her own vegetables for this sandwich. She was the best!

This year I wasn’t allowed (doctors orders) to have a garden and it was too hot to bake bread so all ingredients came from Whole Foods.

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Heirloom Tomatoes with Fresh Mozzarella on Grilled Ciabatta Bread

Ingredients:

ciabatta bread – (the best is when it is grilled lightly)

2-3 Heirloom tomatoes (I try and mix the colors)

slice of mozzarella cheese

dash of good Italian oregano

fresh basil leaf (optional)

Choice of either : extra virgin olive oil for the bread or pesto.

  • I prefer pesto for this sandwich and I always keep small bags of homemade pesto in the freezer. You can buy pesto in a jar and keep it in your refrigerator if you don’t make your own.
  • Whenever I find gorgeous basil leaves I make pesto, so I have it for sandwiches, pasta and breads. Recipe at the end of the post.

Directions:

The directions for this sandwich are beyond simple. Grill the bread, spread the pesto on the bread slices and a little on the mozzarella slice, layer the tomatoes, dash of oregano, basil leaf and you are done- Enjoy!

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Pesto Recipe

Using a food processor is the best way to make pesto unless you have a mortar and pestle and a lot of time.

Ingredients:

  • 2 cups fresh basil leaves
  • 2 cloves of peeled garlic (you can add more if you prefer a strong garlic taste)
  • 1/3 cup pine nuts (can be substituted with walnuts or almonds if you prefer)
  • 1/2 cup grated cheese (I use locatelli)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil

Directions:

  • Remove the basil leaves from the stem, and wash and dry the basil. 

Cooks Note: Since my transplant I follow doctors orders to wash all produce in a bowl of cold water with 1 tbsp of baking soda and let it soak for 10 minutes, then rinse with cold water and dry. This has been know to take off the most pesticides).

  • Add the basil to the food processor bowl along with 2 peeled garlic cloves, pine nuts, cheese, salt & pepper and give it a few pulses.
  • While the food processor is running, stream the olive oil into the basil mixture.
  • I usually taste for seasoning and if all is to your liking your pesto is ready.

Cooks Note: If you are not using the pesto immediately, you can store the pesto in a bowl with plastic wrap in the refrigerator but make sure the plastic touches the pesto to prevent it from turning brown. Also, you can add pesto to plastic freezer bags, squeeze the air out and store in the freezer 

Pesto will last 1 week stored in the refrigerator and 3-4 months stored in the freezer.

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emailsI Love hearing from you. 

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Dinner by the Fireplace- Soup & Sandwich

2016-01-24 13.27.55 - SNOWSTORM JONAS

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Hi Everyone,

I hope all of my friends on the East Coast survived “Snowstorm Jonas” with no problems last week.

We had 26 inches of snow where I live; but luckily no power outages. I guess we had to pay the price for having a 60 degree Christmas.

It seems as though once the snowflakes start to fall, everyone starts to cook. The craving for comfort food and baked goods is overwhelming. And let’s not forget the hot chocolate after shoveling ourselves out.

I made Tuscan Bean Soup and Vegetable Lasagna during the storm and if I didn’t have my Blogiversary cake left to eat, there would have been Brownies coming out of my oven.

I just LOVE soup with a sandwich or even soup and a buttered roll and any chance I get to make soup, I grab it. I think I could live on soup and be quite happy.

I am always collecting soup recipes and tweaking them here and there and I found a great recipe on Pinterest by Wanderlust Kitchen. I have many recipes for Tuscan Bean Soup, but I wanted to give this a try. (Of course with a little tweaking). It promised to be a 30 minute meal with preparation included.

2016-01-30 22.59.41  SOUP CLOSE UP

I was also in the mood for a grilled cheese sandwich and

my husband is the “King of the grilled cheese sandwich”.

He makes the best sandwiches I have ever had. We attribute this to his college days working part time at the grill of a local bowling alley to make a little extra spending money. (If we’re lucky, he’ll tell us his secret.) 

You just can’t beat bowling alley grilled cheese and french fries. I don’t know what it is.

2016-01-30 22.59.38  SANDWICH CLOSE UP

 If you have soup and a sandwich as a meal, what better way to eat it, then on a soup and sandwich tray duo? These trays are by Miles Kimball. 

Aren’t they the cutest? What more can I say? 

White ceramic trays perfectly sized for soup and a sandwich or soup and a salad.

2016-01-30 21.38.3  DUO TRAY

I recently saw these trays featured in a cooking catalog; but they were not used for soup. They were used for cake and ice cream or a muffin and fruit. 

With my love of soup, I just couldn’t pass these up and it makes your meal portable.

I bought these years ago from a catalog that I loved that went out of business recently, “Chefs Catalog”. I’ll miss their catalog. I bought so many products from them. (Just ask Bob).

Another one of their products that I love, is their soup spoons. Can’t forget those.

chef catalog soup spoon

Since I was a little girl, my mother always served soup with a soup spoon and I still do it today. I have gotten so used to it, that it drives me crazy when I go to a restaurant and they serve soup with a large dinner spoon and not a soup spoon.

You think they would know better.

 I think I might have to start carrying around my own soup spoon.

Anyway, here is the final product for my Snowstorm Jonas menu.

2016-01-30 22.59.48 - FINAL

Bob and I decided since the meal was portable, we would have dinner in front of the fireplace, instead of setting the table in the kitchen.

We wanted to be toasty, comfy and cozy while the snow was falling.

2016-01-30 23.30.28- FIREPLACE WITH FRAME

So during the storm, I had my honey, my soup, a sandwich and a fire. 

What more could I ask for? 

So Let it Snow!

2016-01-23 17.12.53- SNOWSTORM JONAS - USE THIS WHITE LETTERING.jpg

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Now for the Recipes…

Tuscan Bean Soup

Note: Recipe adapted from Wanderlust Kitchen.

 I made a few changes to the original recipe: 

  • I used 3 cups of chopped spinach – original recipe used kale, ribs removed
  • I used 1 (14 oz) can of canellini beans, drained and rinsed and 1 (14 oz) can of red kidney beans, drained and rinsed- original recipe used 2 (14 oz) cans of canellini beans, drained and rinsed.
  • I used locatelli grated cheese & Dubliner cheese to top the soup- original recipe used Parmesan & Dubliner cheese.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 4 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 quart vegetable (or chicken) broth
  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 1 (14 ounce) can red kidney beans, drained and rinsed
  • 1 (14 ounce) can no-salt-added diced tomatoes with juices
  • 3 cups chopped fresh spinach
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar

Directions:

  • Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
  • Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  • Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped spinach. Cover the pot and simmer for 15 minutes.
  • Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
  • Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

Notes

*Alternatively, transfer small amounts to a counter top blender and puree as desired.

Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Bob’s Grilled Cheese

Ingredients: serves 2

  • 4 slices of bread (your choice)
  • butter
  •  8 slices of American cheese

2016-01-30 22.44.09 INGREDIENTS

Directions for ONE sandwich:

  • Preheat skillet on LOW
  • Melt 2 tbsp. of butter in a microwave safe dish for 25 seconds
  • SECRET # 1 – Brush one side of each slice of bread with the melted butter
  • In the preheated skillet add 1 tbsp butter
  • Once melted, place the first slice of bread, BUTTERED SIDE DOWN in the skillet
  • Add four slices of cheese
  • Top with the second slice of bread, BUTTERED SIDE UP
  • Increase heat to MEDIUM
  • Cook for approximately one minute pressing down occasionally with a spatula until bottom half is golden brown
  • FLIP the bread and REPEAT THE PROCESS with the second side of the sandwich
  • FLIP the bread once again and repeat the process completely flipping each sandwich twice
  • Now shut the burner and remove the skillet from the heat
  • SECRET # 2–  Cover the skillet with either a cheese melting dome, plate or pot cover for 1 minute and allow to sit and the cheese to completely melt
  • Slice, serve & enjoy!

Enjoy the preparation slideshow

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Until my next post, make every day a celebration!

Diane

Please ask your family and friends to follow and share DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

Once you become a member, you’ll never miss a post…

And please continue to send me your comments, I love hearing from you.