“Grilled” Veggie Sandwich

Grilled Veggie Sandwich

The kitchen in my apartment is somewhat small.  This kitchen has much more counter space than the last kitchen I had but I still do not seem to have enough room.  I moved the microwave to the garage to help with counter space and I still feel like there is nowhere to put anything! (However, after starting to house hunt I am much more appreciative of my kitchen after seeing some others!! yikes!)  The laundry room is off of the kitchen as is the back bedroom so there are people constantly going in and out.

Normally, this would just be annoying but during those hot summer days in a poorly ventilated kitchen with only a small window that is not big enough to fit a fan it can be down right frustrating to work over a hot stove…. so I spent much of my time this summer cooking outside on the grill ( I even made homemade pizza on the grill)!  This sandwich was super easy on the grill and we had it almost every week for our meatless meal.

My hubby and I were thinking about this sandwich the other day and decided to make it but winter weather isn’t great for grilling.   I tried my hand at doing it in the oven and I think it turned out pretty well!

“Grilled” Veggie Sandwich

Preheat oven to 450ºF

  • 1 small yellow squash, sliced
  • 1 Zucchini, sliced
  • 2 Onions, sliced
  • 2 Portobello mushrooms, sliced
  • handful of fresh Organic Baby Spinach
  • 4 0z Mozzarella
  • 1 Focaccia (or Ciabatta) Loaf, cut horizontally

Dressing

  • 1/3 cup mayonnaise
  • 2 cloves of garlic, finely chopped (I grate mine on a cheese grater)
  • Juice of half a lemon

Mix the mayonnaise, lemon juice and garlic together for the dressing.

On a baking sheet lined with foil, spread all the veggies except the spinach out in an flat layer.  Lightly coat them with Extra Virgin Olive Oil and Roast 15-20 minutes or until soft and starting to get a nice color.

Roasting veggies

Once they are done it is time to build the sandwich!  On a separate baking sheet lay the two halves of bread next to each other.  If you are using the dressing spread it across the bread, then top with the veggies evenly on each piece of bread, including the spinach.  Grate the mozzarella evenly over the top of the veggies.  Broil until the cheese is melted and getting bubbly.  Carefully put the two pieces of bread together and cut.

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Turtle Cookies and a Benefit

Baking regular cookies on a grain free diet =  cruel and unusual punishment. I will admit I did have a few cookies!

My Hubby’s uncle was diagnosed with Stage IV Lung cancer late last year and this past weekend there was a benefit for him and his family.  I was volunteered to bake which was fine by me!  I made 2 Mile High Peanut Butter Pies, Peanut Butter and Chocolate Chip Cookies, and a new recipe Turtle Cookies.  Trying a new recipe for a benefit is a little insane but I didn’t even think about it until after I bought the ingredients.  I had to wrap them up so my husband would stop eating them so I think they were a success along with the benefit which raised more money than was hoped for!! woot!

Turtle Cookies

  • 4 oz bittersweet baking chocolate
  • 6 oz semisweet baking chocolate
  • 1/2 cup (8 Tbsp) unsalted butter, room temperature
  • 1 1/2 cups pure cane sugar
  • 4 eggs
  • 3/4 cup whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup cut up caramels
  • 1 cup pecans, chopped

Melt butter and chocolate in the microwave (or if you are like us and do not have a  microwave, then use double boiler) until smooth.

Combine the flour, salt, and baking powder in a separate bowl.

Using a stand mixer with a whisk attachment beat the eggs and sugar on medium speed for 5 minutes.

Add the chocolate to the eggs and sugar.

Add the flour to the mixture until just combined.

Mix in 1/2 cup chocolate chips, 1/2 cup pecans  and 1/2 cup cut cup caramels (the smaller the better).

Refrigerate the mixture for at least 1 hour.

Preheat oven to 350°F

Once they are refrigerated, drop ice cream scoop size dough balls onto parchment lined baking sheets.  Make sure to have plenty of space between them otherwise it will become one giant cookie.  I did 6 cookies per large sheet.

Bake for 6 minutes.  Remove the cookies and top with the remaining chocolate chips, pecans, and caramel pieces.

Bake for 6-8 more minutes, until they do not look giggly in the center.

Allow to cool on pan for a few minutes then remove and allow to cool on a wire rack.

 

Hubbard squash in a crockpot

After my traditional birthday lunch with my family my dad said he had something for me in the car.  What he gave me wasn’t what I was expecting.  He pulled out this ugly blue thing and a butternut squash (which is the only reason I could figure out what the first one probably was).  Apparently, it was a hubbard squash.  I have never heard of such a thing and when I got home started googling ideas of what I could do with it.  I found that it was supposed to taste similar to how a pumpkin would, which I think is false.  I decided to do a stuffed hubbard.  I work the night shift and with the squash taking about 2 hours to cook in the oven there was no way I could make it for a week meal that way.  I went for the crockpot!  Crockpots are probably the best thing when you work nights! I chopped the hubbard in half with some effort, thick skin, and scrapped the seeds out.  Put some extra virgin olive oil on it with salt and pepper to taste and put on high for 4 hours.  My crockpot will keep warm after it is done with the time so I woke up to a soft squash but not overcooked.  Awesome! The filling I made when I got up.  This was the perfect amount for two people who like to eat but you could make more if you had more squash.  Preheat oven to 350 degrees.

  • 1 Onion
  • tbs garlic
  • 1/2 lb ground beef
  • can of stewed tomatoes
  • sharp cheddar to top
  • tsp season all
  • tsp sage
  • fresh parsley

Dice the onion and saute until soft in olive oil (or coconut oil).  Add the garlic for about a minute until fragrant, followed by the ground beef.  Cook until no longer pink.  Add Season all and Sage (nutmeg, or allspice would be nice too).  Stir the spices in for 30 seconds and then add the tomatoes.  Allow them to heat through.  Once it is nice and warm put the halfed squash in a baking dish and fill them with the filling.  Top with fresh parsley and top with freshly grated sharp cheddar, whatever amount you’d like.  (if you are like us then lots of cheese is needed!).  Bake for 15 minutes or until cheese is melted.

Taste test:

The hubs didn’t care for the hubbard. I enjoyed it but I did think it was different.  On the plus side, I am really excited about cooking the squash in the crockpot.  Fall and Winter make perfect weather for stuffed squash and now I can make then even though I don’t get up til 7pm some days!

Hubbard squash in a crockpot

After my traditional birthday lunch with my family my dad said he had something for me in the car.  What he gave me wasn’t what I was expecting.  He pulled out this ugly blue thing and a butternut squash (which is the only reason I could figure out what the first one probably was).  Apparently, it was a hubbard squash.  I have never heard of such a thing and when I got home started googling ideas of what I could do with it.  I found that it was supposed to taste similar to how a pumpkin would, which I think is false.  I decided to do a stuffed hubbard.  I work the night shift and with the squash taking about 2 hours to cook in the oven there was no way I could make it for a week meal that way.  I went for the crockpot!  Crockpots are probably the best thing when you work nights! I chopped the hubbard in half with some effort, thick skin, and scrapped the seeds out.  Put some extra virgin olive oil on it with salt and pepper to taste and put on high for 4 hours.  My crockpot will keep warm after it is done with the time so I woke up to a soft squash but not overcooked.  Awesome! The filling I made when I got up.  This was the perfect amount for two people who like to eat but you could make more if you had more squash.  Preheat oven to 350 degrees.

  • 1 Onion
  • tbs garlic
  • 1/2 lb ground beef
  • can of stewed tomatoes
  • sharp cheddar to top
  • tsp season all
  • tsp sage
  • fresh parsley

Dice the onion and saute until soft in olive oil (or coconut oil).  Add the garlic for about a minute until fragrant, followed by the ground beef.  Cook until no longer pink.  Add Season all and Sage (nutmeg, or allspice would be nice too).  Stir the spices in for 30 seconds and then add the tomatoes.  Allow them to heat through.  Once it is nice and warm put the halfed squash in a baking dish and fill them with the filling.  Top with fresh parsley and top with freshly grated sharp cheddar, whatever amount you’d like.  (if you are like us then lots of cheese is needed!).  Bake for 15 minutes or until cheese is melted.

Taste test:

The hubs didn’t care for the hubbard. I enjoyed it but I did think it was different.  On the plus side, I am really excited about cooking the squash in the crockpot.  Fall and Winter make perfect weather for stuffed squash and now I can make then even though I don’t get up til 7pm some days!