Not exact matches
In Tuscany it is common to add some day - old
bread and a few
slices of Parmesan to it, but if you are vegan or gluten intolerant they can be
left out.
Ingredients: 10
slices of soft, white
bread / 3/4 C chopped fresh flat -
leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
FOR LAMB MEATBALLS (KEFTA) 2
slices firm white sandwich
bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley
leaves 1/4 cup loosely packed fresh cilantro
leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
On four
slices of
bread layer red
leaf lettuce, chicken salad and tomato.
On the other
slice of
bread, add a thin spread of mayonnaise, a layer of basil
leaves and finely roasted pepper.
Nothing was better than taking a warm
slice of the
bread we made with some butter and savoring every single bite that
left us wanting more.
There are several ways to enjoy this curried jackfruit salad: between 2
slices of whole wheat
bread or topped onto one
slice of gluten - free
bread; wrapped inside of a tortilla or collard
leaf; to top a salad with; or just on its own, as my sister Riva enjoys it best.
5
slices maple bacon, chopped 1 cup ciabatta
bread, cut into 1/2 -1 inch cubes 1 large shallot, coarsely chopped 12 - 15 sage
leaves
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside
leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old
bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Add 1/4 cup baby spinach
leaves, then place 1 piece of gouda on top, and place the remaining
slice of
bread on top (spinach pesto side down, butter side up).
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned
bread crumbs a few basil
leaves for garnish,
sliced (optional)
I served them with whey rustic
bread (whey
left over from IP Greek yogurt)
sliced, rubbed with roasted garlic, and put under the broiler for a couple of minutes.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3
slices bacon 6 to 8 cloves garlic, thinly
sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette
bread slices, crusts removed,
sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat -
leaf parsley, 4 lime wedges for garnish
Serve the burger on your favourite
bread or burger bun, or wrapped into collard green
leaves with a thick
slice of juicy tomato.
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic
bread 8
slices provolone basil
leaves (thinly
sliced, to serve)
can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage
leaves, minced 1/2 cup
sliced, pitted Kalamata olives (I
left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted
bread crumbs, or more if needed (I used Panko
bread crumbs) Salt Fresh ground pepper
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly
sliced) 2 ribs celery (thinly
sliced) 1 pound shiitake mushrooms (thinly
sliced) 1 cups
bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely chopped) 2 tablespoons sage
leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
Lose the
bread and roll up 1 ounce of
sliced turkey in lettuce
leaves with mustard.
4
slices sourdough
bread extra-virgin olive oil 4 ounces Brie cheese, thinly
sliced 3 or 4 ounces semisweet chocolate chips a few large basil
leaves, thinly
sliced
Tomorrow I'm putting a huge glob in the center of a lettuce
leaf, adding a
slice of tomato, putting that between two pieces of
bread and voila!
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4 cup finely diced red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise Arugula or lettuce
leaves 4
slices of
bread
Also — sometimes the
left side of the
bread rises higher than the right... which also makes
slicing difficult.
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white
bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ver
bread,
sliced 1/4» - thick - WHOLE WHEAT
BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ver
BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt -
LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
* About 2 cups packed torn sourdough (or ciabatta)
bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme
leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2
slices white
bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula
leaves + 2
slices canned jellied cranberry sauce + 2
slices aged cheddar
Take another diagonally cut
bread slice and arrange the filling,
sliced tomatoes and torn lettuce
leaves as exactly the same way as above.
2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8
slices of
bread vegan mayonnaise 4
slices tempeh bacon 4 large lettuce
leaves 2 tomatoes
sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives — for garnishing the sandwich picks 16 cherry tomatoes
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2
slices country - style white
bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat -
leaf parsley 1 - 2 tbsp extra-virgin olive oil
If you've been munching on the
bread for a few days and you still have some
left, you can also
slice it and put wax paper between the
slices and then freeze it in that zip - top bag.
can whole peeled tomatoes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 pinch red pepper flakes 1 pinch sugar 1 bay
leaf 1/2 loaf country
bread, slightly stale, cut into 1 / 2 -
slices (about 8 oz.)
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion,
sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big
leaves), washed, trimmed, and stems and
leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the
bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4
slices good bakery
bread, toasted Garam masala (optional), for garnish
In a large bowl, mix together the
bread and baby capers, plum tomatoes,
sliced onion, cucumber,
sliced celery, basil
leaves, and black olives, and toss with the dressing.
2 tablespoons walnuts 2
slices whole - wheat country
bread, crusts trimmed off 1 cup packed fresh parsley
leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat plain soy yogurt 2 tablespoons walnut or extra-virgin olive oil Salt and freshly ground pepper, to taste 12 ounces whole wheat fusilli or penne pasta 2 tablespoons faux parmesan
Evenly apply the mixture to one
slice of
bread (
leaving just a little room around the edges to minimize cheese loss during the grilling process), then top with the other.
However, after dinner, a few
slices left on the
bread board and the cut end of the loaf had turned a greenish gray color on just the bottom 1/4 to 1/3 of the loaf and cut pieces.
Ingredients 1 loaf rustic Italian or country
bread,
sliced 3/4 inch thick Vegetable oil 2 - 3 large heirloom tomatoes, preferably firm green or yellow handful baby arugula
leaves 6oz bacon (8 strips) 1 cup flour 2 eggs, beaten 1/2 cup cornmeal salt cayenne pepper 1 garlic clove, peeled
Ingredients 3/4 pound (about 3) beefsteak or other large firm tomato, cut into 1 / 2 - inch
slices 1 tablespoons balsamic vinegar 1 cup fresh whole wheat
bread crumbs * 2 garlic cloves, minced 1/2 tablespoon fresh thyme
leaves, plus more stalks for garnish 1 tablespoon chopped fresh parsley (optional)
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch
slices * 4 large eggs, hard cooked, peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley
leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita
breads (omit and serve as a salad for gluten - free)
Top half of the
bread slices with 2
slices tomato, 1
leaf of lettuce and 1/4 cup of the cheese mixture.
Enjoy with a
slice of rustic wholemeal
bread — a pat of butter would be a wonderful addition but I
leave that to your discretion regarding your cholesterol level.
Pile this Healthy Italian Chicken Salad high on lettuce
leaves, thick juicy tomato
slices or toasted sprouted
bread.
2 tablespoons butter 1 cup onions, thinly
sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay
leaf 2 cups of French
bread, cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish
You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly
sliced lengthways on a mandolin 1 garlic clove, thinly
sliced 2 cups (loosely packed) mint, coarsely torn 1 cup (loosely packed) flat -
leaf parsley, coarsely torn 6 thick
slices sourdough
bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.
Ingredients 1 large loaf ciabatta or other rustic Italian
bread,
sliced 2 small cucumbers, halved, and
sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil
leaves, roughly torn salt to taste
I soon gave up, and my husband went back to brand surfing in search of his Holy Grail: a gluten - free
bread that can be
sliced,
left on the counter and used to make a sandwich that doesn't require heating to improve the texture.
ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed,
sliced) 1 red onion (peeled,
sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat
leaf parsley (chopped) GRILLED CHEESE: 8
slices sesame
bread (
sliced into 3 / 4 - inch thick
slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly
sliced) Kosher salt and freshly ground black pepper (to taste)
3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed
bread (or any dense, whole grain or sourdough
bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded,
sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil
leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay
leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme
leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko
bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly
sliced) canola oil (for frying) Kosher salt (to taste)
2 large
slices of whole grain
bread 2 tablespoons tahini 1/2 cup frozen corn 2 tablespoons of water 1/4 teaspoon fine sea salt 1/4 teaspoon chili powder 2 medium, ripe avocados fresh cilantro
leaves thinly
sliced jalapeño 1 lime, quartered
The trick I learned recently is to MASSAGE THE KALE - I
slice the whole
leaves thinly, add a small amount of whatever liquid and massage / knead it like
bread (or sauerkraut).