budgetsmartgirl

Posts Tagged ‘sandwiches’

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It’s Meatless Monday- ‘Steak’ Sandwich with Orange and Fennel Marinade

In Meatless Mondays on April 22, 2013 at 4:13 pm

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I often refer to my kitchen as my lab where I experiment with ingredients, spices, herbs, you name it in an effort to find inexpensive yet good for you meals. Last week fennel and orange were used in a variety of these ‘experiments’ and one I especially liked was the marinade I used for this Meatless Monday treat, the vegetarian ‘steak’ sandwich. You’ve probably seen Portobello mushrooms stand in for steak in many veggie recipes. It’s a mushroom with lots of character and hardiness and while delicious all by itself, I always think a nice marinade ups the taste factor. So here is what I came up with-

2 large Portobello mushrooms. (Remove the stalks, chop them and reserve them for the marinade)
Juice of 1 orange
1/4 cup low sodium soy sauce
2 teaspoons honey mustard
2 tablespoons chopped fennel
good pinch of black pepper
2 whole wheat buns
optional, fresh basil and feta cheese

In a large glass dish, add the juice of the orange, soy sauce, mustard, chopped fennel, pepper and the chopped stalks. Mix together and then add the Portobello mushrooms and toss them so every part is coated well. Leave them in the fridge for at least two hours, more if you can.

In a skillet and over medium high heat, add the mushrooms and then pour the marinade over the top. Cook for about ten minutes turning them often and until the marinade has reduced down.

Serve immediately on the whole wheat buns and drizzle some of the marinade over the top.

Something nice to add is some fresh basil leaves and crumbled feta cheese.

Serves 2 and oven fries pair really well with these sandwiches.

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It’s Meatless Monday-Mediterranean Tofu with Olive and Sun Dried Tomato Mayonnaise

In Meatless Mondays on March 11, 2013 at 3:16 pm

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Sometimes I get inspiration for a meal while I’m grocery shopping which is the case with this easy to put together dish. It’s even better when you find some bargains too. Last week I found a loaf of whole wheat French bread for $1.68, and a package of broccoli also for $1.68. I don’t know why but the two seemed to go together. When I got home I had a package of tofu, some mayonnaise, olives, and sun dried tomatoes on hand. I’ve discovered one of the keys to vegetarian cooking is to layer flavors rather than mix them all together. The result of my bargain buys and pantry supplies is marinated tofu, olive and sun dried tomato mayonnaise and broccoli slaw with feta cheese.

It might not be spring yet but this dish reminds of the warmer days ahead, and the perfect meatless Monday meal.

1 loaf of whole wheat French loaf, sliced in four pieces and then split in half
1 14 ounce package of tofu, drained and sliced into eight pieces
1 package of broccoli slaw
1/2 cup mayonnaise (you can use vegan mayo if you want)
1/3 cup of chopped olives
1/3 cup of chopped sun dried tomatoes, reconstituted
1/3 cup crumbled feta cheese
splash of white wine vinegar
salt and pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
more oil for cooking the tofu

For the tofu-
Place the slices of tofu in a large glass dish. In a small mixing bowl, combine the balsamic vinegar, olive oil, Italian seasoning and garlic powder. Mix well and pour it over the tofu slices.
Carefully turn them over a few times to make sure they’re all covered in the marinade. Place in the fridge for a couple of hours, longer if you can.

To make the slaw-
Wash and dry it and place it in a bowl with the mayo, cheese, a splash of white wine vinegar and a good sprinkling of salt and pepper. Mix well and place in the fridge until ready to use.

For the olive mayonnaise-
In a medium size bowl, add the mayonnaise and stir in the olives and tomatoes until well blended.

For the bread-
Heat the broiler and toast the bread until it’s lightly browned. Set aside.

Let it cool and spread each slice with the mayonnaise.

Heat a couple of tablespoons of oil in a skillet and then add the tofu, cooking on each side until it’s crispy and browned. Place two slices of tofu on four of the slices of bread. You can serve them open faced or place another top of bread on the slices.

Serve with the broccoli slaw.

Serves 4

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Save Time and Money with Desperation Dinners

In Budget Smart Cook on February 3, 2012 at 6:54 pm

Workwise it’s been a hectic week for me and sometimes we’re all entitled to days when cooking dinner is the last thing we want to do. I know it’s tempting to get in the car and head to restaurant but here are some meals I fall back on when things get crazy. I call them my desperation dinners.

Cook From the Pantry Supply

If you’ve never been motivated to keep the pantry well stocked, now’s a great time to do some planning. Make a list of things you’d like to keep on hand and buy one or two items each time you’re at the store. If you stock the right ingredients it means you can always pull together a great meal with items that are just sitting on the shelves. Pasta, tuna, olives, dried basil, and Italian dressing can become a hearty pasta dish. A pizza mix can be put together in minutes and topped with whatever’s on hand. It’s even a great way to use up leftovers. Pasta and a jar of marinara sauce is one of the quickest meals to pull together. Stuffing can make chicken breasts and pork chops taste like you’ve been in the kitchen all afternoon. And packages of flavored rice mixes, like Spanish rice, and a can of red or black beans, topped with salsa and cheese, can be turned into tacos and burritos.

Check the Freezer
The freezer can be another place to keep ingredients for desperation dinners, especially when you pair them up with pantry staples. Fish is one of the fastest cooking foods and ideal to keep on hand. And one of my favorite standbys is potatoes. Frozen hash browns make a quick base for a quiche instead of pastry. Cook the hash browns so they’re lighted browned, press them into a quiche pan and top with your favorite quiche recipe and bake as usual. Plus, I always have some mashed potatoes stored in the freezer. Some are flavored with garlic, or caramelized onions, and some have chopped chilies. They take a few minutes to defrost and can be paired with just about anything from a simple cut of meat to veggie burgers.

Make Your Own Meal Kits
When you have some extra ingredients and some extra time, put together a few meal kits ready for speedy dinners. Cook an extra chicken, cube the meat and place it in freezer bags. It can be turned into things like chicken hash, or a quick potpie. Or even mixed with cheese and chilies for quesadillas. Another one of my favorite speedy meals is a stir-fry. Keep a package of homemade marinated chicken along with some chopped vegetables like peppers, onions, and carrots, and within 20 minutes you’ve got a really great meal.

Another quick meal I also like is Shepherd’s Pie, and if you’ve got ready prepared mashed potatoes it’s even quicker. Here’s my speedy version of the dish.

Heat about half a cup of chopped onions and carrots in a skillet; add a pound of ground beef or turkey and cook until the onions and carrots are soft.

Add some stock, salt and pepper, Worcestershire sauce and about two tablespoons of tomato paste and heat through. Put the mixture into a casserole dish and top with mashed potatoes.

Sprinkle them with chives and parsley, bake at about 350 degrees until everything is heated through. It’s great served with green beans or peas.

Soup and Sandwich Time
No one ever said dinner has to be meat and two vegetables. Soups and sandwiches can make a satisfying meal. Start with a tomato-based soup and add things like cheese, sour cream and crushed tortilla chips. It pairs well with a garden wrap, made from a tortilla and filled with avocado, tomatoes and Monterey cheese with hot peppers. Or even a BLT with a twist…use some sun-dried tomatoes. Another great combo is a roast beef sandwich and French onion soup. One product I really like to use in sandwiches is the new Hellmann’s Dijonnaise, a creamy Dijon mustard that’s fat free, but yet really adds some zing to just about everything it’s paired with.

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The Blog-Create Your Own Sandwich

In The Blog on June 27, 2011 at 9:48 pm

I love to cook and create my own recipes and I noticed this contest sponsored by Mezzetta where creating your own sandwich recipe could net you $25,000. Here’s the link if you want to enter www.makethatsandwich.com.

 Even if you don’t check out some of the recipes on the site. Some great ideas for meals during hot summer days.

Some articles I found interesting on the Web this week-

Five Money Rules to Break-

http://finance.yahoo.com/news/5-money-rules-meant-broken-creditcards-2778398742.html?x=0

Dollar Store Beauty Finds-

http://shopping.yahoo.com/articles/yshoppingarticles/629/how-to-score-amazing-dollar-store-beauty-steals/

Great Summer Clothes for under $50

http://shopping.yahoo.com/articles/yshoppingarticles/625/15-styles-under-50-well-be-wearing-all-summer-long/

Money related…sort of, and an interesting read-

http://finance.yahoo.com/career-work/article/113018/job-juggles-tightrope-nytimes

This week on Budget Smart Girl-Another recipe to try and some odds and ends of things I haven’t been able to fit into the newsletters.

Have a good week and a safe and happy Fourth of July.

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Brown Bag Lunches

In Budget Smart Cook on August 28, 2009 at 5:52 pm

Taking your own lunch to work can save a ton of money over a year. Yes, just a plain old sandwich can be boring day after day, but there are some ways to make every brown bag lunch more exciting.

Sandwiches
They’re easy to make but can get repetitious. Tip one; try using a different type of bread. Also, how about adding some herbs and spices. I’ve tried curry powder in just about everything from chicken to egg salad. And I’ve also added it to mayonnaise on turkey or ham sandwiches. Chutneys are another great addition. And speaking of egg salad, I’ve been add a pinch of onion powder and some parmesan cheese, and it really gives it a different taste. And even cheese sandwiches can be given a gourmet flavor by adding chopped sun dried tomatoes to the mayonnaise or a low fat spread. And another one of my favorites is cream cheese to which I’ve added different herbs. It’s so tasty, it’s all you need. And then there’s the infamous PB and J. Try using different jams, one of my favorites is peach.

Think Leftovers
Most days of the week, my lunch consists of leftovers from dinner the night before. You can eat it as is or make a new meal. Leftover vegetables can be used in a wrap, beans/rice in a burrito, meat in a sandwich.

Cold Weather’s on its Way
I hate to say goodbye to summer, but one thing I do like about colder weather is making soup. It’s inexpensive and good for you too. If you haven’t got one, buy a thermos and take some soup to work. If you bought a cup of soup in a deli or restaurant, you’re going to spend about $3. If you make it at home, depending on the ingredients, it’s less than a $1. Pick one with lots of fiber, like split pea or lentil and it will also beat in the mid-afternoon energy slump.

Bulk Bins
And if the mid energy slump does hit, one thing I love is trail mix. Not the prepackaged type but one I put together myself. I head to the bulk bin section at the supermarket or co-op and buy things like walnuts, pecans, dried cranberries, pumpkin seeds etc and make a big batch and store it in a container. You can take out as much as you need each day.

Dairy Products
If you’re looking for snacks to put into your lunchbox, string cheese tops my list. A close second is yogurt. However, I never buy the small containers. Years ago I invested in 4 ounce plastic containers with lids and fill them with yogurt from a 32 ounce container. It’s cheaper and there’s less waste.

Drinks
Next time you’re tempted to reach for those boxed drinks complete with straws in the grocery store, think about what you have at home. I know these types of things are convenient and kids love them, but they really do take a big bite out of your food budget. I’ve seen containers complete with plastic straws in the juice aisle. Buy a few of them and fill them up each day.

Make The Lunch Fun
I’ve found and this is especially true for children, if you package the lunch in something nice, everything gets eaten…yes, even things like fruits and vegetables. You can buy a large plastic container and then buy smaller containers to fit inside and even a thermos, but one company that sells items that are perfect for a brown bag lunch is a company called Laptop Lunches. www.laptoplunches.com They have a good selection of items and if it doesn’t fit into your budget, they often have odds and ends on sale so check it out. The site also has a menu gallery and ideas for lunches.

Centered Chef
And before I forget, in my article about preserving summer produce I didn’t give you the link to Jill Houk’s company Centered Chef. Here it is for those of you who wanted to check it out and try more of the mouthwatering recipes. www.centeredchef.com

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The Fourth of July on a Budget

In Budget Smart Cook on June 24, 2009 at 1:47 pm

It sure feels like summer. Temperatures in the 90s and high humidity which means the Fourth of July isn’t far away. Here are some treats and dishes I’ve found that taste great but still easy on the budget.

Drinks
Instead of the standard ones like lemonade, try fruit flavored ones. Not mixes, but drinks you can easily put together yourself using real fruit. As strawberries and raspberries are in abundance right now try adding them to lemonade. You can put the lemonade into a blender and add about a cup of chopped strawberries and blend. And how about just adding some fruit, like blueberries, to a soda like 7-Up. If you get the wide topped one-liter containers you can put the blueberries straight into the bottle. Let it stand in the refrigerator overnight and you’ve got a drink that’s changed color and added some natural fruit flavoring, try using raspberries too. This also works with lemonade too.

Appetizers
Sometimes my favorite items at restaurants are appetizers. They’re also great if you’re heading out to listen to a concert on the Fourth. Or maybe you’re going to watch the fireworks and need just a light snack to take with you. I also like to serve appetizers when guests are stopping by after they’ve been to another venue and already eaten. They’re not too filling and you don’t feel bad about not serving your guests something to nibble on. An easy one is to take a tortilla, spread it with cream cheese with chives, and add some slices of turkey or chicken, you can also add some fresh basil, roll it up, and cut into pinwheels. A couple of other easy ones are flavored cream cheese piped into cherry tomatoes, and mini quiches. You can also get ready-made mini phyllo dough shells in your supermarket freezer. They cost less than $2 for 15 shells, and are made by a company called Athens. You can add just about anything to them and as they have a neutral flavor, plus, they’re perfect with both savory and sweet fillings. I like to add chicken, tuna, or egg salad.

It’s Picnic Time
If you’re heading out for the day, or even just staying at home, a great way to celebrate is with a backyard picnic. One way to save some time is to buy a large loaf of uncut bread, slice it in half horizontally and start layering it with herbed mayonnaise, mustard, cold cuts, cheese, tomatoes and peppers. You can leave it whole and have guests slice off what they need. If you’re taking it out and about with you, I prefer to wrap everything individually and assemble it once we arrive at the picnic site. It prevents the usual soggy bread, and it doesn’t take that long to put it all together. If you’re having guests over and want to turn it into a real party, why not give each guest a ‘picnic’ box with their name written on it. Inside you can add a sandwich, maybe wrapped in some red white and blue paper. Put in some of those red and blue corn chips, a little dish of salsa for dipping, and a cookie/brownie, or a container of fruit salad.

Desserts
Would any holiday celebration be complete without something sweet to finish off the day? One of my favorites, and an alternative to a pie, is a fruit pizza. You can use a regular pizza crust, and I know some people like to use crescent rolls as the base. The first layer is cream cheese sweetened with some powdered sugar. Then you just start layering on whatever fruit you want. Another dessert that’s really simple and makes an impressive centerpiece is Baked Alaska. I’ve found the keys to making a successful Baked Alaska is one to make sure all the ice cream is covered before you put it into the oven. And tip two is to serve it straight away. You can experiment with different types of cakes and ice cream combinations to come up with your own unique Baked Alaska. I love dark chocolate cake and cherry ice cream. It’s also a great way to use leftover cake.

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