Is it bread or pizza?

I am a carb lover.  I love rice, pasta, and bread.  I am a bread LOVER.  I love all types.  I love pandesal (filipino dinner rolls), English muffins, Japanese sliced bread (sweeter and softer than regular sliced bread.  It’s as thick as Texas sliced bread, but better), croissants, pita, ciabatta, focaccia, baguette, etc.  We’ll have 3 different types of breads in our house at times and I’m still not satisfied (what a brat, I know!).  I truly do believe that the right type of bread makes a sandwich.  Think of your homemade sandwiches with sliced bread.  Now think of the same sandwich on a crusty or eggy bread (like brioche) from the deli.  There’s a difference isn’t there?  If I could, I would purchase baguette or some sort of crusty bread every week.  Unfortunately, when I do I only use half of it and the remainder gets stale (which I do use to make croutons).  I’m the only crusty bread lover in this house (The hubs does eats baguette loaves but only for bruschetta and garlic bread.  He doesn’t like it for sandwiches).  For some time, I’ve been wanting to make my own bread at home but the thought of making bread intimidates me.  I worry about kneading the dough too much that it will become dense or am I using the right flour, am I using the right yeast, etc.  My mom has a bread machine, which should make the whole process easier, but the thought of using such machinery also intimidates me.

That is until my sister introduced me to the blog, Marshalls Abroad.  Amanda lives in Okinawa because her husband is stationed there.  Love it!  Love reading about someone’s adventures living in Japan (lived there for 7 years during my adolescent years).  Love that she loves to travel.  Love that she loves cooking.  Anyhow, she shared a focaccia recipe and I was shocked by how easy it was.  I’ve made Pioneer Woman’s pizza dough which is relatively easy, so I was shocked to see that focaccia is just as simple.  Perhaps I thought it was hard because I thought it required bread flour (I didn’t really want to buy another type of flour) and to my excitement it didn’t!

I followed Amanda’s focaccia recipe, but altered it a tad.  I did not incorporate rosemary into the dough.  I indented the dough into quarters and flavored the tops of each quarter:  pesto and cheese; salt; salt & rosemary; mozzarella and cheddar.  I took the pesto quarter and had myself a mozzarella, roasted pepper, tomato, arugula, and prosciutto sandwich for dinner.  It was so tasty.  As I was preparing my sandwich, the husband came into the kitchen (he had eaten dinner beforehand as I was feeding Eva then) and asked if it was pizza crust sitting on the counter.  He took a piece to taste.  Minutes later he came back into the kitchen to have another piece and said “This is good.”  SUCCESS!  This recipe will definitely be in my recipe rotation.

For lunch, I took the rosemary portion and made myself an arugula, bleu cheese (laughing cow version), fig, and prosciutto sandwich.  DEELISH!

My sandwich with a side of white nectarines, burratta, and heirloom tomatoes.  Party in my mouth!

So scrumptious!

Do bread recipes intimidate you?  Do you have any easy bread recipes to share?

Not your Mom’s Egg Salad Sandwich

I ALWAYS have plain non-fat or 2% greek yogurt in my refrigerator.  If don’t have greek yogurt in my refrigerator, I get frustrated and start feeling guilty.  I don’t drink much milk (except for in coffee or tea or if its flavored), so my calcium comes from other means such as yogurt, cheese, spinach, and best of all ICE CREAM!  It’s a staple for me to have in our house.  I use greek yogurt for both savory and sweet dishes.  My main go to use of greek yogurt is a berry breakfast parfait.  Quick and easy.  Some granola, yogurt, berries, nuts, and agave or honey, DONE!  Breakfast with protein, fruits, good fat, and calcium.  My second go to is smoothies.  But I’ve also made banana nut muffins with them before and they turned out pretty moist.  For savory dishes, I use them in dips that require mayo or sour cream.  Even if a recipe requires a dollop of sour cream and I don’t have any on hand, I’ll use my trusty greek yogurt.  My next savory adventure with greek yogurt will probably be tandoori chicken or mustard-yogurt marinated chicken, but the I haven’t tried it out yet.  I’m hoping my taste tester (the mister) is up for those adventures (he’s not a big Indian food fan).  Anyhow, after I started eating greek yogurt I couldn’t go back to regular Yoplait or Dannon yogurt basically due to texture alone.  Greek yogurt is so much CREAMIER plus it has more protein that regular yogurt keeping you fuller longer.

I wanted to have an egg salad sandwich for lunch the other day but without all the calories.  I still wanted a little bit of mayo flavor, so instead of using a two tablespoons of mayo, I used one tablespoon of light mayo (or fat free if you would prefer not to intake all those calories.  I used light because my husband doesn’t like fat free and it’s a compromise between regular and fat free.) with a tablespoon of non-fat greek yogurt.  Creamy and tasty!  You could even make this recipe without adding the mayonnaise, if you’re not a big fan of mayonnaise.  You could probably use the mayo and greek yogurt method for shrimp louie salad or tuna salads or like I mentioned above dips!  I have a great recipe for a greek yogurt dip that I’ll be sharing with you all next week (it’s actually making an appearance in the picture below).

NOT YOUR MOM’S EGG SALAD SANDWICH

recipe by me
makes one sandwich 

INGREDIENTS

1 hard boiled egg, peeled and chopped
1 tablespoon non-fat or light mayonnaise
1 tablespoon non-fat or 2% greek yogurt
2 tablespoon chopped green onion
1/2 stalk of celery, chopped
Salt and pepper (to taste)
Wheat or multigrain bread (We’re eating healthy here people!)
Green of choice (I chose arugula because I like the peppery taste against the creamy egg salad.  In the UK they pair their egg salad sandwich with watercress)

DIRECTIONS

 Mix chopped egg, mayonnaise, greek yogurt, onion, and celery together.  Season with salt and pepper to taste.

Toast bread slices.  Assemble egg salad and greens between the bread slices however you desire.

turkey leftovers…

Here are a couple of ideas you can make with your turkey, cranberry, and stuffing leftovers.

I’ve had both of these sandwiches at a cute sandwich shop in Burlington, VT.  Of course because it was VT, it came with cheddar cheese and apples.  YUM!  (I took these images last year when I was in Vermont.  I’ve recreated it at home; however it did not look as pretty-ful as this.)

The Vermonter

Turkey slices, red onion slices, Granny Smith apple slices, cheddar cheese, cranberry sauce and mayonnaise

Thanksgiving Sandwich

Stuffing, Mayo, cheddar cheese, cranberry sauce, turkey

Another sandwich you could make is a California club:  Turkey, bacon, avocado, tomato, and colby jack and cheddar cheeses.  You could use my other lunch recipes from prior posts and replace the meat with turkey meat.

Another turkey leftover recipe I made was Turkey Tettrazzini from allrecipes.com.  SUPER easy and pretty good.  I added some peas to have the meal with veggies of course.  Anything with parm and spaghetti is a good thing!