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Grilled Portobello Sandwich

25 July, 2012 Leave a Comment

Morning lovelies.  I hope your week is treating you well.  We’re half way there folks.  That means it’s Friday eve eve???  I like to think so.

Lately I’ve been feeling like I’m in a bit of recipe slump.  Life has been crazy between school, clinic, and trying to be a good newlywed ;)  Speaking of which, I’ve had a blast doing the wedding recap posts for you guys!  I hope you are liking them too.  Anyhow, recipe slumps. Why cook inside when you can heat up something outside that won’t leave the house on fire afterwards?

Fortunately, last weekend when we went to Madison I got a little inspiration.  The Great Dane has a sandwich on their menu that is the best portobello sandwich I’ve ever had.  So. much. flavor.

The star is a marinaded mushroom, topped with roasted red peppers, fresh mozzarella, garlic basil aioli on toasted ciabatta bread.  It is to die for.  Everything there is amazing, but this is my go-to meal by far.

Unfortunately The Great Dane is not located anywhere near me.

Fortunately for you, I figured out how to make a dead ringer for this sandwich at home!

 

I made it using a homemade aioli that I made in my Vitamix (recipe coming tomorrow!) but if you don’t want to make your own aioli you could easily use store-bought mayonnaise mixed with some garlic and minced basil.

These sandwiches look complicated but they’re actually pretty simple to put together.


Recipe slump officially over.

 

Grilled Portobello Sandwich

by Annie S

Prep Time: 20 minutes

Cook Time: 20 minutes

Keywords: grill entree vegetarian

Ingredients

  • 2 portobello mushrooms
  • 3 T balsamic vinegar
  • 1 t olive oil
  • 1 t sea salt
  • 1/4 t black pepper
  • 1/4 red pepper, cut into large slices
  • mozzarella cheese
  • 2 T olive oil
  • 2 cloves garlic, minced
  • garlic basil aioli
  • ciabatta bread

Instructions

Scrape the gills out of the mushrooms

Place in a large shallow dish

Pour balsamic vinegar, 1 t olive oil, salt and pepper on top

Cover and shake to coat mushrooms completely

Let marinade 20-30 minutes

Heat grill to medium

Prepare garlic olive oil by putting 2 T olive oil and 2 cloves of minced garlic in a small dish, let sit

Put mushrooms on grill, cooking 12-15 minutes on each side

Put red peppers on grill, cook 2-3 minutes per side

Cut ciabatta bread in half, spread with garlic olive oil

Grill 1-2 minutes until just toasted

The last 2 minutes of the mushrooms cooking, put mozzarella cheese on top and close the grill lid to melt the cheese

Remove from grill and assemble sandwiches

Spread ciabatta with aioli, place mushroom and red pepper on top and the top of the ciabatta

Enjoy!

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Filed Under: dinner, grilled, quick, sandwich, Uncategorized, vegetarian

Caprese Quinoa Salad

12 June, 2012 8 Comments

Do you ever get into food kicks?  Where you just can’t stop eating certain things, and they never get old to you?  That’s how I feel right now.  I can’t stop making quinoa.

I’ve been cooking quinoa for several years now, and I absolutely love it.  I love the “poppy” texture that it has.  I love the tiny little tails that sprout out once it’s ready.  The slight nuttiness that it adds to a dish…  and most of all, its ability to amp up the nutritional value of any dish.  Did you know that it contains all 8 essential amino acids?  Fact.  And for someone who eats a mostly veggie diet, this is really important!  (For more great health facts about quinoa, check out this great website.)

Do you know what else I can’t stop eating?  Tomatoes and fresh mozzarella.  Tomatoes are finally starting to be in season here, which means that they stop tasting like chloriny red mush and start tasting like heaven.  Pair that with some buffalo mozz and I am one happy lady.  I am fairly positive that I could subside on these two (plus a little balsamic and basil) for the rest of the summer and be a happy girl.

Unfortunately, caprese salads alone do not have a ton of nutritional value, and can’t comprise my entire meal.  Enter my friend, quinoa.

This salad combines my favorite things into one summery mix.  It’s full of flavor and has the nutritional punch from the chickpeas and quinoa to make a great well rounded meal.  I put my salad into a wrap for an easy portable lunch.

 

Caprese Quinoa Salad

by Annie Tress

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: raw entree salad sandwich vegetarian high protein chickpeas

Ingredients (6 servings)

  • 1 c dried quinoa
  • 2 c water
  • kernels from 1 ear of sweet corn (about 1/2 c)
  • 1 t olive oil
  • 1/2 can drained, rinsed chickpeas
  • 1 1/2 c chopped ripe tomatoes
  • 3/4 c diced fresh mozzarella
  • 2 T fresh basil
  • 1 T olive oil
  • 1 1/2 T balsamic vinegar
  • 1/2 t sea salt
  • 1/4 t black pepper

Instructions

Pour 1 c quinoa and 2 c water into pot

Bring to boil, cover, reduce to simmer

Cook 15 minutes, or until liquid is absorbed and quinoa has “little tails”

Remove from heat and place quinoa into a large bowl

Add 1 t olive oil to pot over medium heat

Add corn kernels, saute 2-3 minutes until the corn is just starting to cook through

Remove from heat and put in the bowl with the quinoa

Add chopped tomatoes, chickpeas, and cheese

Stir to combine

Roll basil leaves together tightly and make thin slices through the roll width wise to chiffonade the basil

Stir 1 T olive oil, vinegar, salt and pepper into salad

Add chiffonaded basil

Eat as is as a salad, or as a filling in a wrap

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Filed Under: quick, salad, sandwich, vegetarian

Grilled Veggie Shawarma Burgers

18 May, 2012 Leave a Comment

Happy Friday friends!!!  I hope you all are having a great week.  My week has been chock full of wedding fun.  Slowly but surely things are getting checked off my list.  Today as I was driving home from running errands I had this overwhelming feeling come over me that I am ready to be married.  Our engagement was almost 13 months long, so up to this point it felt like I was planning this giant party, one where I would eventually get married, but it just seemed so far away.  Now that we are just about a week away, and most of the big things are taken care of, I am ready.  I am so excited to walk down the aisle towards the man of my dreams, say my vows in front of my family and friends, and have the best party of my life.  I am ready for my wedding day, and I’m also ready for what comes after that as well.

Okay, enough lovey dovey stuff for one day.  I just get really excited about it.

You know what else I’m really excited for?  This recipe!  (nice transition, I know) After writing about my favorite things yesterday, I had a huge craving for chickpea shawarma.  I also really wanted to grill out on this beautiful day.  So I did both.

I turned my favorite recipe into veggie burgers and grilled them!  While I love the messiness of the normal dish, this take on it makes this meal easy to eat and portable.  I can totally see myself making these for friends who come over for summer bbqs.  They were so easy to throw together and totally delicious.

so.much.flava.

I baked my burgers first, so they weren’t mushy in the centers.  Then I threw them on the grill to finish them off.  You could easily pan fry these, or bake them longer if you don’t have access to a grill.  Or if the birds have taken over the inside of your grill (speaking from experience here).  

these people had the same problem, we didn’t let it get this bad though
Back to the recipe, make these.  Baked, fried, grilled, whatever you fancy.  They are awesome!  I also made homemade hummus and cucumber sauce to serve on them.  You could easily sub store bought hummus if you want.  We had them on Arnold’s Multi-grain Sandwich Thins and served them with Alexia sweet potato tots.  Yummmmmm.

Grilled Veggie Shawarma Burgers

Ingredients -
(for the burgers)
  • 1 can chickpeas, rinsed and drained
  • 1 t yellow curry powder
  • 2 t evoo
  • 3/4 t salt
  • 2 T lemon juice
  • 1/2 t garlic powder
  • 2 t minced garlic
  • 1/2 c rolled oats
(for the cucumber sauce)
  • 1 container plain greek yogurt
  • 3 cloves garlic
  • 1/3 cucumber
  • 1/4 t salt
(other ingredients)
  • fresh spinach
  • cherry tomatoes
  • cucumber
  • feta cheese
  • buns
  • fresh cilantro (optional)

Directions-

-Pour shawarma ingredients into a medium sized bowl
-Let sit 20 minutes-1 hour marinading
-Put ingredients for cucumber sauce into a blender or food processor
-Blend on high until everything is combined
-Put oats into the food processor, pulse until roughly chopped
-Add shawarma ingredients, pulse until combined, but still a little chunky.  You want this to be doughy enough that it sticks together, but still has a little texture to it.
-Wet your hands and form into 4 patties.  
-Place onto greased cookie sheet and bake at 350 for 6 minutes on each side (maybe a little longer if you are just baking them)
-If you are grilling them, at this point put them onto your grill (I sprayed mine with oil first so they wouldn’t stick) and cook 3 minutes per side
-To plate, spread some hummus on the bottom of your bun (no dirty reference intended)
-Add a layer of spinach, followed by tomato, burger, feta, cucumber sauce, and cilantro
-Put on your top bun and eat it!!!  
Craving satisfied!  Until tomorrow that is… good thing there’s leftovers ;)
Filed Under: dinner, grilled, sandwich, vegetarian

Fire roasted Green Chile White Bean Burgers

18 April, 2012 1 Comment

Happy hump day friends!  I hope Wednesday finds you well.  Today is a fake weekend day for me today and I’m loving it.  I don’t have clinic this morning, which means I was able to sleep past 6am, make breakfast, workout, and get caught up on school and wedding details.  What a wonderful Wednesday!!!

I think he liked them :)

Know what else is wonderful?  These veggie burgers.  I created these the other night when I was craving more potatoes and green chiles after my mexican adventures.  These burgers have some serious smokey flavor to them, from the fire roasted corn and chiles (a la Trader Joes).  If you don’t have TJ’s around you, you can still find fire roasted green chiles at your local grocery store.

I also threw in some leftover grilled potatoes from the other night.  If you don’t have grilled potatoes on hand (really, why would you unless you copied my dinner from the other night) you could either microwave a potato quickly and just use that, or leave them out completely.   The potato acts as a binder in this recipe though, so if you leave it out they might be a little more crumbly.

Fire roasted green chile white bean burgers
(makes 5-6 burgers)

Ingredients -

  • 1 can white beans (I used white northern I believe)
  • 1 grilled potato, cubed (or microwaved)
  • 2 T fire roasted green chiles
  • 1 t cumin
  • 1/4 t sea salt
  • 1/2 t dried cilantro
  • 1/2 jalapeño (with seeds) 
  • 1/2 c frozen fire roasted corn (or regular frozen corn)
  • 1/4 c quinoa
  • 1/2 T lemon juice

Directions -
-Preheat oven to 375 degrees
-Pulse all ingredients together in a food processor until combined, but still slightly chunky

-Wet your hands and form patties
-Place on skillet thats been sprayed with cooking spray, medium-high heat
-Cook 4-5 minutes per side until golden brown

-Remove from skillet and place on cookie sheet, sprayed with cooking spray

this baking sheet has seen better days – yikes!

-Bake 10-15 minutes until firmed up in the middle
-Top with cheese (I recommend aged sharp cheddar or pepper jack) and serve on a bun or over a bed of lettuce.
-Dip in salsa, or top with guacamole or sour cream.
-Eat up buttercup!!!

These were insanely good.  I think I actually said “OMG YUM!” after I took my first bite.  They are sweet, spicy and smoky from the corn and chiles, creamy from the beans and potatoes, and a little crunchy from the quinoa.  Bonus – they are high protein and fiber, and low fat.  So they will keep you full for a long time without feeling all gross and greasy.  That’s a winner in my book.

PS- I started my own sourdough starter today.  If you want to follow my sourdough adventures you can check in regularly here.

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Filed Under: dinner, sandwich, vegetarian

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