Healthy Protein Lunch: Chickpea Sandwich Spread (Vegetarian/Vegan)

I have been sending my better half to work with sandwiches lately. He left the land of scrubs, a fully stocked doctor's lounge, and the comfort of driving a truck to the world of 'Midwestern Ivy' academia--wear crisp shirts and khakis, pay $1.79 for a bad cup of coffee, and take the bus to work. And though he insists he's totally happy with peanut butter and jelly, I'm not happy with that idea.

So....the trick has been finding protein-filled sandwiches that would be safe at room temperature for a few hours (since he hadn't found the department fridge yet). Which usually means, something vegetarian--and to be exact, something vegan for a while. Can't risk anything spoiling and then having him get sick at work.

I read the helpful reviews for this chickpea sandwich spread online and was motivated to try it. After a few adjustments to the recipe (based mainly on what I had), we absolutely love it! It's right up there with this tofu sandwich spread. Both these sandwich spreads are just delicious! And would make creative pita pocket fillings.

This chickpea sandwich spread is also another great replacement for tuna fish. One reviewer said that a member of their family didn't know they weren't eating a tuna fish sandwich while enjoying this sandwich--it was just that good. A couple people used it as dip or stuffed tomatoes with it. I made a double recipe of this sandwich spread and was very glad because it was good as a thick dip with crackers dipped into it (ha). Even my in-laws enjoyed these sandwiches after a long travel day.

Give this spread a try. It's really very, VERY good! Imagine the possibilities you could do with the base of chickpea, vegan mayo and lemon juice!

VEGETARIAN CHICKPEA SANDWICH SPREAD
Adapted from www.allrecipes.com


Below is almost a double recipe--it makes about 6-8 sandwiches.

• 2 (15 oz.) cans chickpeas (also called garbanzo beans), drained and rinsed
• 3 stalks celery, diced (mine were on the smaller side)
• 4 green onions, chopped (you can use 1 small onion instead as the original recipe calls for)
• 1/4 cup, or less, vegan mayonnaise (such as Vegenaise--grapeseed variety is the best)
• Juice of about one lemon
• 2 tsp. dried dill
• 1/2 tsp. garlic powder
• Salt and pepper, to taste

1) Put the rinsed and drained beans in the bowl of a food processor and process a few times until the texture of the beans is a chunky paste. Because there is very little liquid, the beans won't process to a paste. In fact, you can add a little lemon juice or water to help the processing go smoother. Place the mixture in a medium-large sized bowl.

OR, 

In a medium to large sized bowl, just mash the (garbanzo) beans with the back of a fork until you get the texture you wish--a chunky paste.

2) Then, mix in the celery, onions, mayonnaise, lemon juice, and spices. Add a little water if more liquid is needed.

Store the filling in refrigerator. DELICIOUS!!!! And almost better the next day.

If anyone has any other great vegan/vegetarian sandwich filling ideas, please let me know!

Almond and Herb Crusted Roasted Heirloom Tomatoes

Alright, this is another one of those non-recipe-recipes that I urge you try. I know everyone's super busy with the kids going back to school and the cramming of the last bits of errands and family vacations and activities before this season is out. The last thing you may want to do is try something complicated for dinner. This is not a complicated side dish. Bear with me. I mean, really. TRY IT. Throw a piece of fish, steak, tofu, or chicken on the grill. Then boil some potatoes, nuke some frozen green beans or saute some spinach, and MAKE THESE TOMATOES! Because, they turned out INCREDIBLY delicious!

We've had a bumper crop of heirloom tomatoes because my parents have decided to turn their tiny backyard into a tomato sanctuary. They somehow manage to make time for these beauties despite their long work hours. They baby them. They worry about whether they get enough water. They love to share them. It's truly precious. And because of their nurturing, I get to share in this amazing bounty. But there's only so many tomatoes a person can eat before getting creative. So, after spying my pantry ingredients...it was either pistachios or almonds. I went with the almonds because I thought of the beloved Romesco sauce...check out the nutty coating:

So this side dish, is summer boiled down. Garden tomatoes. Herbs. Nuts. It's low-carb....it's vegan...it's delicious. We served these little veggie wonders with some hot crash potatoes (thank you Pioneer Woman--those are a dinner staple in our house), edamame, a Costco veggie souffle, and some ciabatta bread. Our little family loved them. LOVED them.

Try them with a variety of heirloom tomatoes for the best presentation--I had yellow, green, and red tomatoes. The savory crunch really compliments the flavor of the roast tomato. They shrink down a bit when you roast them...in fact, I'm making a double recipe next time because they were that good. And then I'm going to put the leftovers in a sandwich. Maybe with Havarti cheese and some turkey or veggie bacon.

*In my 'recipe,' I used a mixture of both fresh and dried herbs. Remember that if you're using dry herbs, use a little less than fresh herbs--dry herbs tend to be much more potent in flavor. 

My three year old wanted to 'take my picture'---the result is below. Have to encourage creative outlets...

ALMOND and HERB CRUSTED ROASTED HEIRLOOM TOMATOES
Loosely adapted from www.familyfreshcooking.com

Serves 2-4

• 4 heirloom tomatoes, sliced in ~1/4 inch slices (or just slightly bigger)
• 3/4 cup almonds (roughly)
• One handful fresh herbs--your choice, rinsed and patted dry--(I used fresh basil, mint, rosemary, and dill and added a small dash of DRY parsley and oregano)
• Sea salt & freshly ground pepper
• ~1/2 tsp. garlic powder 
• ~1/2 tsp. smoked paprika
• Olive oil spray

Preheat oven to 375 degrees.

Spray a baking sheet with olive oil spray and set aside.

Place the almonds and herbs in the bowl of a food processor. Pulse until combined and the nuts have been made to look similar to bread crumbs. 

Place crumbs in a shallow bowl and add the rest of the seasonings (salt and pepper, garlic powder, and paprika). 

Dip each tomato slice in the nut mixture and pat the mixture on if it starts to come off. Place the tomato slices onto the baking sheet and spray the tomatoes lightly with olive oil. 

Bake for 15 minutes and then gently flip each tomato piece--being careful not to scrape off the herb-nut coating. Continue to bake for another 15 minutes. They should be browned and crispy. 

Serve the tomatoes warm or at room temperature.

Serves about 3-4 as a side dish OR 2 people if they are more of the main entree.

I think these tomatoes would be amazing with a piece of good cheese (layer with some goat cheese for a pretty presentation), some fresh bread, and a lovely Chardonnay. But they'll probably taste best if you eat them on the porch during a cooler August evening. 

BEST Tofu Sandwich Spread. Like A Fabulous Chicken Salad for Vegetarians.

I have been wanting to try this tofu sandwich spread recipe for years! Recently, my mother in law mentioned she had it at a relative's house and wanted to make it herself. That sealed it--she makes the best sandwich spreads.

We have been in an whirlwind of chaos with life lately and I haven't been in the kitchen as much as I'd like. This is part of the reason--been selling a house! And all the super not-fun stuff that goes with it....if another realtor never calls me again, it will be too soon.

In fact, after discussing this with my funny, honest girlfriends, I realized that the last thing I made for my family was veggie burgers (from a can!) and toppings for Costco frozen pizza--in addition to take out orders. Big fat FAIL in meal-planning. But hey, sometimes you just gotta survive (and let's be honest, I've never been a meal-planning kind of gal--that would require dirty discipline). But, finally this was something quick, easy, and do-able to make that could sort of make me feel like I'm providing for my family. Because I had to make up for the lemon split peas I made from this recipe that my daughter spit out and said, 'GROSS, MOM!' and for the last load of whites I turned pink. Check out the lint proof/shame--anyone else do this since college?

Anyway, we absolutely LOVED this spread! And I think even tofu haters would like eat this spread on a sandwich. It tastes a lot like chicken salad. I imagine it would be delicious served alone on a bed of lettuce for those who like to do low-carb diets, but I'm anxious to try it in a tortilla roll-up.  I think even your kids will eat it...mine was last seen happily munching this and watching Veggie Tales.

The recipe below has been modified based on reviews I read and personalized. What I found to be helpful:

1. Plan ahead--because you will need to freeze the tofu overnight. Something amazing happens when tofu is frozen and thawed--the texture changes considerably--more crumbly. I love to use it in lasagnas after it's been frozen. 
2. To make it vegan, use Grapeseed Vegenaise brand--you can find it at health food stores like Whole Foods. It's the best tasting mayonnaise I've ever had--you will not think 'vegan' when you have it in food. 
3. I used low-sodium soy sauce, and ended up needing to use more than 2 Tbsp. So, keep this in mind if using low-sodium soy sauce. I have not used Bragg's Liquid Aminos, but it may be a good substitute for the soy sauce.
4. This recipe is a great jumping off point for other add-ins. Feel free to add chopped fresh parsley or cilantro. Add curry powder if you prefer. I felt it absolutely necessary to use garlic powder. 
5. I added a little extra lemon juice and some pepper. Taste for seasonings.

TOFU SANDWICH SPREAD
Adapted from allrecipes.com

Makes 4-6 sandwiches (depending on how much filling you use)

• 1 lb. firm tofu (1 package)
• 1 1/2 stalks celery, finely minced
• 2-3 green onions, chopped (white and green parts)
• 1/2 cup mayonnaise 
• 2 Tbsp. soy sauce (maybe more if using low-sodium soy sauce)
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. garlic powder
• 1/4 tsp. cracked black pepper

Drain the block of tofu. Wrap it in saran wrap or put it in a ziplock bag and freeze the tofu overnight. Then thaw it out--it's best to leave it out wrapped in paper towels to absorb the excess moisture. Squeeze out any moisture by hand--you can cut it into quarters to make it easier to squeeze out each section.

When the tofu has been dried out as much as possible, crumble it into a medium-sized bowl.

Add celery and green onion to the tofu. Stir in the mayo, soy sauce, lemon juice, and other seasonings until well blended.

Store leftover sandwich spread in the refrigerator.

Enjoy!

North African Inspired Tomato, Chickpea & Spinach Stew (Vegan)

Inspired by pantry staples, I made this super basic, but healthy, vegetarian stew a few weeks ago. My intention was to serve it over rice or with pita bread, but instead I ate two bowls plain by myself. Really enjoyed the flavors and textures together. Thought I'd pass it along if you've got a hungry family and a few cans to use up.

If you're not a big spinach fan, cut the spinach amount in half!!! My picture, above, does not show the bright green vibrancy of the spinach because this particular portion was reheated as leftovers :)

I'm sure this stew would benefit from with some cayenne pepper for heat and topped with some Greek yogurt (if you weren't vegan) or fresh lemon/lime juice (if you are a vegan). The stew was also good over a wild rice mix with a little grated cheese on top (Kashkaval is particulary delicious). Enjoy.


NORTH-AFRICAN INSPIRED TOMATO, CHICKPEA, & SPINACH STEW


Serves ~6

• 2-3 Tbsp. extra virgin olive oil
• 1 medium-large onion, thinly sliced in half moon shapes (1/2 circles)
• 4 garlic cloves, minced
• 1 (28 oz.) can tomatoes, pureed (I used Muir Glen's fire-roasted tomatoes)
• 2 cans chickpeas (also called garbanzo beans), drained & rinsed--(can save a little liquid)
• 1 tsp. coriander 
• 3/4 tsp. turmeric
• Salt & pepper to taste (I used ~1/2 tsp. of each)
• 1 (10 oz.) package frozen chopped spinach (thawed or defrost, if you prefer) OR 2 cups fresh spinach

In a medium-sized pot with lid (I used a dutch oven), heat olive oil over medium heat and add onion. Add a couple tablespoons of water (or any of the liquid from the chickpeas). Saute until onion is translucent--about 10 minutes--making sure onion doesn't burn.

Add garlic and tomatoes. Stir until combined and cover. Lower heat to medium-low. Mix in chickpeas and spices, including salt & pepper, and continue to cook for about 10 more minutes or until the chickpeas are tender.

Add the spinach (mine was a frozen block that thawed in the hot stew). Gently mix it in and try to break it up if yours is frozen like a block as well (I used a fork to separate it). You can turn off the heat once most of the spinach has thawed--or when the spinach has wilted, if you are using fresh spinach.

Feta Avocado Salsa Dip

What did you eat during Superbowl Sunday? I had intended to post on this ahead of time, but of course I ran out of time. We had this feta-avocado salsa and it is too wonderful not to share! We all have trouble taking more than a couple bites. It's fresh, creamy, and salty--with just a little bit of crunch from the onion. 

Feel free to add more onion if you like! I'm tempted to add some olives next time I made it. TIP: Try to use avocados that are just on the shy side of ripe--the more ripe the avocado, the more they fall apart and the salsa starts to look more like guacamole--but that's fine too (it will still taste good)! I just like to see and taste the texture of a less ripe avocado. 

This is a great salsa/dip to make when you have friends over, but would also be a terrific topping to a grilled chicken breast in the summer. I'm confident you'll really love this salsa/dip!

FETA AVOCADO SALSA DIP

Serves 6-8

• 3 plum tomatoes, chopped
• 1 1/2 ripe avocado - peeled, pitted and chopped (semi-firm work best)
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 handful chopped fresh cilantro
• ½ tsp. dried oregano
• 1 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 4-5 ounces crumbled feta cheese (reduced-fat is fine to use)
• Salt & pepper, to taste
  
  
  In a bowl, gently stir together tomatoes, avocados, onion, and garlic. 
  
  
  Mix in cilantro and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Taste, and season with salt & pepper.
  
  
  Cover, and chill for at least 2 hours (but no more than 6 hours). Serve with tortilla chips.
  
  

A Black-Eyed Pea Salad that Makes a Browned-Eyed Girl Happy

My husband used to sing 'Brown-Eyed Girl' to me when we were dating. It always made me love him more--how can you not love a man that celebrates a common trait in an average woman? Black eyed peas are the only legume with a human characteristic. Makes me think they're a little special among the more common beans and peas. Maybe that's why I always felt this kinship to black-eyed peas....they're a little misunderstood. It's unfortunate, because they're quite versatile and the more I make with them, but more please I am with them! Black-eyed peas are delicious. I recently used them in a salsa and was super impressed. Will post on that sometime--but, in the meantime, try this great little side that comes together quite quickly if you have the peas cooked ahead of time.

Some fun facts about black eyed peas:

1. Eating black-eyed peas on New Year's Day is considered to bring good luck (mainly in the South)
2. Black-eyed peas are heat-loving and do well during droughts. 
3. They produce a lot of nectar and large crops can be used for honey.
4. They were introduced in the United States in the 17th century in Virginia. 
5. It is thought black-eyed peas originate from India and China but brought to West Africa by slaves.
6. They are originally named 'cowpeas'.
7. They are a key-ingredient to Hoppin' John--which is considered a staple in African-American soul food. 

(Photo courtesy of Wikipedia)

I came up with this simple, easy lunch salad one afternoon and we have loved it so much that we've made it three times so far. It's great alongside sandwiches on a Saturday or Sunday afternoon and terrific with a slice of homemade brown bread and a hunk of good cheese such as Manchego. It's even good with some feta sprinkled on top. Add more veggies, if you like! 

This deli-style salad stores well and would make a great summer side at a picnic. It would also make a great salad to eat on a weekday lunch at work. Try it! It's very healthy, very good. 

BLACK EYED PEA SALAD

Serves 4-6

• 1 (16 oz.) package frozen black-eyed peas
• 1 big bell pepper, diced (preferable red, yellow or orange)
• 3 green onions, sliced (white & green parts)
• 1 medium carrot, shredded or grated
• 1 (10 or 12 oz) package grape tomatoes, rinsed and dried
• 2 tsp. extra virgin olive oil (or more, to taste)
• 1 lemon, juiced
• Salt & pepper, to taste

Cook black-eyed peas according to package directions (should be 45 minutes or just a little over that). Cool the peas. (You can do this step a day or two in advance and store cooked peas in the fridge until you're ready to toss with the rest of the ingredients).

Gently toss the chilled peas with the vegetables and olive oil, lemon juice, and spices. Serve or return to the fridge until ready to serve. 

Store leftovers in the refrigerator--will keep for a day or two.

Black Bean and Lentil Soup with Smoked Paprika

First of all, this was fabulous. Second of all, this was healthy AND fabulous. Third of all, you should make it!!! Saw this soup on Cookin' Canuck and was surprised to see lentils and black beans together--we love both and would have not thought to put them together. What a great idea! I've adapted the recipe somewhat because of my love of all things smoked. It's awesome. Shared it with folks and was asked for the recipe. Definitely going in my permanent rotation. Filling, straight-forward and delicious.

As has been my recent method, I made a double recipe and froze half of the soup--it defrosted beautifully. The smoked paprika is what makes this soup--do not skip it or use regular paprika--the soup will not be the same.

This soup is perfect for a cold day. It's perfect to reheat at work. It's perfect to serve for a casual dinner with grilled cheese sandwiches and fresh fruit. Enjoy!

BLACK BEAN AND LENTIL SOUP WITH SMOKED PAPRIKA
Adapted from www.cookincanuck.com

•   1 Tbsp. olive oil
• 1/2 large onion, chopped
• 2 large stalks celery, diced
• 2 cloves garlic, minced (I used 3 cloves)
• 2 tsp. smoked paprika
• 2 bay leaves
• 1 (14 oz.) can diced tomatoes (use 'fire-roasted' if you can find them)
• 1 cup dried brown lentils
• 4 3/4 cup low-sodium vegetable or chicken broth, divided
• 3 cups water
• 1 (14 oz.) black beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste (I used a smoked salt—it was fantastic!)

Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.

Add garlic, smoked paprika and bay leaves and saute for 30 seconds.

Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and 3 cups water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.

Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. 

*Transfer half of the lentil mixture, half of the black beans and 3/4 cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture. Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. 

Stir the soup and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste--seriously, the smoked salt is wonderful in this! (Trader Joe sells smoked sea salt for $3)

Serve with freshly grated Parmesan cheese, if possible. Would probably also be great with fat-free Greek yogurt and sliced green onions. YUM!

*Note: I did NOT take the soup out of the pot—I inserted my stick blender into the soup pot for about 5 seconds or until just a bit of the soup was pureed to give it some creamy feel but still retained the chunky texture. Therefore, I added ALL of the broth into the soup all at once.

Back in Business: Crusty Rosemary-Olive Peasant-Style Pot Bread

Alright, so I realize that I have slacked on posting...life has been chaotic for our family. Between doing a half marathon, my husband's crazy schedule, the holidays, flus & colds, extensive travel, house repairs, managing a toddler, and general busy-ness of everyday life, my little blog has suffered. Everyone is busy, I know! But after I made this bread, yesterday, I was motivated to post again. It was that good. Especially if you're into rustic food. This bread would be amazing with the hearty soups of this season, along stews, and as a sandwich bread. I'd even use it as the foundation of a broiled caprese toast (think pesto, fresh mozzarella, vine-ripe tomatoes).

If you have seen any of my other posts, you will see that I am insanely into this nice woman named Nancy Baggett and her fabulous bread cookbook, Kneadlessly Simple. By the way, the book has gone down in price on Amazon. And how can you not want to make something from someone that emails you back every time you email her with a question?! Anyway, I was so excited about this bread because it reminds me of the fantastic Italian bread served at Maggiano's Corner Bakery (in Chicago area). I usually get the tuna salad on this kind of olive bread and never imagined I could make something like it at home! And so easily!

The bread is very easy to make--you just have to patiently wait and go about living your life--which shouldn't be hard considering the holidays are around the corner...right? However, I will confess that while in a hurry, I misread the directions after the second rise, and let the bread rise on the counter instead of the fridge overnight. Imagine my surprise to see that the bread STILL turned out amazingly well--I'm not saying I recommend doing what I did, just that it was surprising to see that the dough continued to rise, air pockets were visible, the crust was intact, and it tasted wonderful with a piece of hard goat cheese and a crisp apple. YUM! Enjoy!

Make the basic white version if it's your first time making a bread, or add in the kalamata olives and fresh rosemary like I did (I brought in my outdoor plant and somehow it's surviving inside!)--you will be very surprised that you can make a bread with the same quality of that at your local European bakery.

NOTE: The crust softens if you store the bread in plastic wrap or plastic bags.

From the author, Nancy Baggett:

Pot boules — round, peasant-style breads that are simply popped into a sturdy, lidded pot and baked — are about the easiest loaves possible, but among the most gratifying. They puff up well, brown beautifully and always come out crusty, due to the moisture trapped inside the pot during the first few minutes in the oven. (In fact, the pot actually serves as a minioven.) As a bonus, the loaves need no hand shaping because the dough just conforms to the container shape as it expands.

Like the basic black dress, this basic white loaf is always appropriate and in favor. The interplay of light mild crumb, crunchy golden crust and deep, sweet yeast taste and aroma (coaxed out by long, slow rising) is downright amazing. In fact, eating this bread is a far more complex and exciting sensory experience than one might expect from the simple ingredients.

Should you ever want a change of pace from the basic loaf, it's an easy matter to add a few accents for a rather different effect. See the rosemary-black olive variation at the end of the recipe.

CRUSTY WHITE PEASANT-STYLE POT BREAD-with Rosemary-Olive Variation 

Makes 1 large loaf, 12 to 14 slices.

• 4 cups (20 ounces) unbleached all-purpose white flour or white bread flour, plus more as needed (I used 3 cups white flour + 1 cup whole wheat flour + ~1 Tbsp. Vital wheat gluten)
• 1 teaspoon granulated sugar
• 2 teaspoons table salt
• 3/4 teaspoon instant, fast-rising or bread-machine yeast
• 2 cups ice water, plus more if needed
• Corn oil, canola oil or other flavorless vegetable oil or oil spray for coating dough (I used olive oil for the Rosemary-Olive version I made)

First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt and yeast. Vigorously stir the water into the bowl, scraping down the sides and mixing until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, stir in more water, a bit at a time, just enough to blend the ingredients. 

Don't over-moisten; the dough should be very stiff. If necessary, stir in enough more flour to yield a hard-to-stir dough. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for three to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. If convenient, vigorously stir the dough once about halfway through the rise.

Second Rise: Using an oiled rubber spatula, gently lift and fold the dough in toward the center, all the way around, until mostly deflated; don't stir. Brush or spray the surface with oil. Re-cover the bowl with plastic wrap that has been coated with nonstick spray. Let rise using any of these methods: for a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size; remove the plastic if the dough nears it.

Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees. Heat a 3 1/2- to 4-quart (or larger) heavy metal pot or Dutch oven in the oven until sizzling hot (test with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Generously spritz or brush the top with water. Immediately top with the lid. Shake the pot back and forth to center the dough.

Baking: Bake on the lower rack for 55 minutes. Remove the lid. Reduce the heat to 425 degrees. Bake for 15 to 20 minutes longer, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 209 to 212 degrees on an instant-read thermometer). When it seems done, bake 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack and cool thoroughly.

VARIATION: Crusty Rosemary And Olive Pot Bread — Stir 1 cup pitted, coarsely chopped kalamata olives (well drained) and 3 tablespoons finely chopped fresh (not dried) rosemary needles (discard the stems) into the dough along with the water. Proceed exactly as directed in the original recipe.

Serving And Storing: Cut or tear the loaf into portions; it tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degree oven for a few minutes. The bread will keep at room temperature for three days, and may be frozen, airtight, for up to two months.

Teresa Giudice's 'Amazing Arugula Salad'

Well, after some more horrific episodes of my guilty pleasure (Real Housewives of New Jersey)--aka, self-esteem check, I decided to try another one of Teresa's recipes. She made it on a morning talk show in Los Angelos. For a complicated woman, this was a super fast and easy salad. And not with a lot of 'ingredientses,' as she says. It is exactly the kind of salad we would make on a given weeknight with regular lettuce and a few more vegetables. This arugula version is wonderfully basic, goes with just about any entree, and makes for a refreshing side.

Try it with roasted tilapia and a mixed wild rice medley. I love it and had to share it with you guys. I'll be making it again and again and again. Did I mention it was healthy? Thanks, Teresa. Now please go make up with your family--your fighting is stressing me out.

AMAZING ARUGULA SALAD
Adapted from Fabulicious

Makes 4 servings

• 2 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt, to taste 
• 6 ounces baby arugula, washed and dried
• 1 cup cherry or grape tomatoes, halved (I used 1 large tomato, diced)

Pour the lemon juice into a small bowl. Gradually whisk in the oil. Whisk in the Parmigiano cheese and season with salt.

Combine the arugula and tomatoes in a large bowl. Add the dressing and toss to coat. Serve immediately.

The South is Calling Again: Sweet Tea Icebox Tart

I may have become a Southerner....for the most part. Except for my disdain of humidity--any and all humidity. But that may be the thorn to the rose that is The South. When people hear me speak back in IL, they say I 'talk' like a Southerner. When they hear me speak in TN, they ask where I'm from. So a transplanted Southerner. My first boss down in Chattanooga told me he really liked me so he would call me his 'Yankee' instead of his 'damn Yankee.' Why, thank you. I guess. And living here in Memphis is a little bit of the South and a little bit of the North. No Steel Magnolias set-up here, but there is still a great deal of Southern history here. And they still love their sweet tea.

However, since I left the Midwest for the South (14 years ago), I have fallen in love with kudzu and Spanish moss, wrap-around porches, old Coca-Cola signs on barns, windy/hilly country roads, being greeted like a friend in small town shops, cotton fields, fried green tomatoes, the sound of cicadas at night, pick-up trucks, boiled peanuts off the side of the road, their comfort with shotguns, the way a Southern woman takes pride in her hair and make-up (my new blogging friend, Stephanie, claims the higher the hair, the closer to God), the miles of imperfect coastline, their love of SEC football, jukeboxes in diners, cheese grits, and bluegrass music.

  

Saw this in a local shop and realized I couldn't have said it better (click on it to enlarge if you can't read it):

And as you can see, tea is mentioned first. Sweet tea is a staple down here. And though I like it, I just can't drink it by the gallon like some we know (you know who you are!). I'm so humored to see the delight my brother has whenever he visits us and exclaims, 'yes! we can get sweet tea again!' So far, the best sweet tea I've had is from Ice-Cream & Coffee Beans in Spartanburg, SC (live here long enough and you'll find most good things come out of TN & SC--don't shoot me friends!). It's a strawberry flavor and since my sister in law gave it out as a wedding favor, I've been hooked. So, of course, we served it at our wedding too. If you find yourself in the Spartanburg area--make a stop!

Recently, Southern Living did an article on recipes using sweet tea. My transplanted Southern soul almost did a back-flip when I saw this tart recipe--couldn't get it out of my mind all summer. Finally, I made it and it is wonderful! My changes are in italics. Try it! We LOVED it--almost like a sweet tea version of key lime pie...can't wait to make it for my in-laws. And for my brother. And for my Northern peeps.

SWEET TEA ICEBOX TART
Adapted from Southern Living

Yield: SL says 12 servings, I say ~8-10

*For crust:
1 1/2 cups crushed gingersnap cookies
5 Tbsp. butter, melted (I found this too be WAY too much--I'd do 4 Tbsp. next time...maybe even 3 Tbsp.)
2 Tbsp. light brown sugar (I skipped this and didn't miss it at all)
1/4 tsp. ground cinnamon

For filling:
2 Tbsp. unsweetened instant iced tea mix (Lipton is a good brand)
2 Tbsp. water (I used lemon juice)
1 (14-oz.) can sweetened condensed milk (I used low-fat)
1/2 tsp. orange zest
1/2 tsp.  lime zest (I used lemon zest)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 large eggs, lightly beaten

For topping:
1 cup heavy cream
3 Tbsp. sugar

Topping Note: if you’re feeling extra lazy, you can use Cool Whip like I did—but I’m sure the real stuff is WAY better.

Garnishes: lemon or orange slices, fresh mint sprigs

To make crust: Stir together all ingredients. Press mixture into a 9-inch tart pan with removable bottom.

To make filling: Preheat oven to 350°. Stir together iced tea mix and 2 Tbsp. water (or lemon juice) in a large bowl. Whisk in sweetened condensed milk and next 5 ingredients until blended. Place gingersnap crust on a baking sheet; pour in milk mixture.

Bake at 350° for 20 to 25 minutes or just until filling is set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours. Remove tart from pan, and place on a serving dish. 

To make topping: Beat cream and sugar at medium speed with an electric mixer until stiff peaks form. Pipe or dollop on top of tart; garnish, if desired.

*2 (4-oz.) packages ready-made mini graham cracker piecrusts may be substituted.

Note: You may also bake this tart in a 14- x 4-inch tart pan with removable bottom; increase bake time to 25 to 28 minutes or until filling is set.