Sandwich #3

I work very early on Saturday mornings. I am up at 4:30 AM to be behind the mic at 5 AM. Sometimes I neglect to pack breakfast. At that early in the morning, it is easy to rationalize sleeping five more minutes, instead of preparing for the inevitable hunger later on. If I am with it, I make something the night before, to grab on my way out, which is exactly what I did last night.

Now, I warned you all in the beginning that some of these sandwiches might not be palatable to everyone. This sandwich is the first of those types of creations. Today’s sandwich is Nutella, peppered Bacon Salt, on an Arnold Sandwich thin. I know…kinda gross, but I really like it. I obviously don’t eat bacon, but I always was intrigued by chocolate covered bacon, so this was inspired by that idea.

Here I am, eating my sandwich in front of the sunrise over Lake Champlain:

FYI, it is incredibly hard to take a self portrait with a sandwich in your hand, so I put it in my mouth instead. Not the most flattering photo of myself, but funny nonetheless.

The weather here is going to be lovely this weekend, so locals, I hope you can get out and enjoy it.

Have a great day, keep cooking, and don’t judge me for eating gross things 🙂

Sandwich #1

I decided to go classic for the first sandwich: PB&J, cut diagonally, of course!

I love peanut butter and jelly sandwiches.  I eat them often and I don’t think you ever grow out of them.  This sandwich was made using Teddy Peanut Butter and crab apple jelly made by my friend Kari. I love crab apple jelly the best, so I have been saving the last little bit to use for the first sandwich of my month of sandwiches. The sandwich is on my Wrap-n-Mat. I love this thing and I have had it for a while. I think I might have to order another one by the end of this month of sandwiches 🙂

I will see you tomorrow for another exciting installment of “A Sandwich a Day.”   Don’t be shy about suggesting some sandwich ideas to me.  I would love to try out your ideas for sandwiches (open faced works too!),  wraps, bagels, and the like.

Have a great night and keep cooking!

This is a post about a sandwich.

I bought a Celebration Field Roast for Easter dinner, but I didn’t eat much of it because I was too stuffed with all of the delicious side dishes my mom made. Since I am the lone vegetarian, no one shared it with me, but everyone did sample it and said it was tasty. I liked the roast and I smothered it with my mom’s homemade milk gravy. I came home with almost a full Field Roast and I was unsure what to do with it. When in doubt, make sandwiches!

I just love sandwiches. I think they are a wonderful thing to eat. This sandwich was pretty darn good and I might make it for tomorrow’s lunch as well.

What we have here is a sesame seed bun, two slices of grain roast, a slice of Cabot American cheese, a sweet red pepper, some spinach, and special sauce. I think red onions would have been great on this, but I was too lazy to cut one. As for the special sauce, I mixed Vegenaise, horseradish, Chinese mustard, and a squirt or two of Ken’s Lite Accents Honey Mustard dressing. This sauce was extremely tangy and tasty and I think I will use it again on meat analogs again.

All and all the sandwich was a success. I would recommend anyone trying the Celebration Field Roast. Locals, I picked mine up at the North County Co-Op.

Have a great day everyone and keep cooking!

Jamaican Jerk Eggplant Wraps with Black Beans and Rice

I am a bad blogger.  I have been eating and cooking, but no blogging.  At the moment I am trying to resist getting a cold.  I am also preparing for my first trip overseas.  Next week, my husband and I are flying over to England to attend the wedding of my dear friend.  We will also be traveling to London to see the sights.  I can’t wait!

A lot of what I have been cooking this past week involved cleaning out the fridge.  I still have an eggplant and a large head of purple cabbage that I might have to give away because I don’t think I will be able to cook it before we leave.

However, these delightful wraps were made last week and they are very simple.

To start with, I sliced the eggplant into half inches slices.  I also sliced up some yellow bell peppers and green onions.  I marinated all the vegetables in this jerk sauce for about 6 hours while I was at work. I am sure that amount of time is unnecessary, but I would let it sit for at least an hour The sauce is tasty, but it contains high fructose corn syrup, something I usually avoid.

Next, I lugged out my largest cast iron frying pan and poured the marinade and the veggies in to the pan, covering it with a lid. While the veggies simmered, for about 20 minutes, I started the rice, using about 1/2 a cup of dried rice. I have to be careful with rice, as I always cook to much. Even 1/2 cup of dried rice makes too much for just me and Mark to eat.

I use a royal blend of rice because I like it, but brown rice also works well. As the rice cooks, I started the beans. I could live on canned black beans forever, provided I had enough spices on hand. To make my beans, I heat a small amount of olive oil in a pan and then I add two or three cloves of crushed garlic and let the garlic cook down for a bit.

I then add the beans. I only use Goya black beans. I don’t drain the beans completely, as I like to leave a little bit of liquid to act as a sauce. While the beans are heating on medium heat, I add all of the seasonings I like:

Sazón Goya . This is the particular Sazón I use, but feel free to try others.
Cocoa powder. Try it! It brings a richness to the beans. I use about 1/4 teaspoon
Garlic powder.
Cayenne powder.
Splash of Frank’s hot sauce.

I let this all simmer until it gets kinda goopy. Yes, this is a technical term in my kitchen. When the rice is cooked, mix the beans into the the warm rice and give it a good stir. By this point, the eggplant should be nice and tender.

I used garlic and herb wraps, carrot ribbons, and baby spinach for the wraps and veggies, but I think other veggies would be just as good. This makes about 4 or 5 servings, so it is good for dinner and then lunch the next day.

The next time we talk, I will be telling you about my tomato vegetable soup that was borne from needing to clean out the crisper drawer. Have a great day and keep cooking!