Tag Archives: Mixed greens

Mission Impossible: Tracking down elusive Dutch Crunch bread

I’ve had a bad craving for a sandwich on Dutch Crunch bread ever since I received the Bouchon Bakery book for my birthday. Thomas Keller (not the only chef I read, but seemingly the only chef I talk about) just released the beautiful tome dedicated to all things baking last month and it’s a truly stellar collection with step-by-step photos to guide the baking newbies (myself included).

His recipe for roast beef on Dutch Crunch caught my eye, and I’m not much of a bread baker … YET. But I must have caught the world in a Dutch Crunch deficit, because the bread was super hard for me to find. I looked in OC, and even in NorCal when I was up there last week. Couldn’t find it here, and up there one place was seriously sold out. I found some finally at Zonotto’s in San Jose. I bought a small loaf, brought it in my luggage … and finally, SANDWICH BLISS.

I split the bread with the wife to cut the calories in half and dressed it up as best I could while keeping calories in mind: 3 oz. each of angus roast beef (sliced at the deli counter), 1 slice provolone cheese, 1/3 roma tomato, mixed greens, thin-sliced red onions, a smear of yellow mustard on the top and the bottom and a dash of salt and pepper to finish.

Each half was 370 calories. You can cut another 50 calories per side by using half a slice of cheese instead of a full one. And even if you don’t like red onion, don’t skip it here. The acidic bite it provides works well with the mustard and accentuates the flavor of the lean beef.

Real Simple magazine: Eggplant lasagna

In my continuing effort to cook most of my meals at home, I went through this month’s cooking calendar on the Real Simple magazine’s website. I put a menu together for the week and plan to link to the dishes each day, just to get back into the habit of blogging meals. This weekend I plan to pick up veggies at the Farmer’s market (SOCO Collection’s spread was incredible last Saturday) and I’ll finally knock out the remainder of the vegetarian menu.

But until then, here’s a vegetarian dish from Real Simple that I was iffy to try, but thankful I did. It’s eggplant lasagna, made with slabs of eggplant (they call for it to be broiled, but I threw mine on the grill), a simple tomato sauce and creamy, herb-spiked ricotta.

Add a side salad drizzled in balsamic vinaigrette and this is both hearty and healthy–for under 400 calories. Here’s the recipe for eggplant lasagna from Real Simple magazine.

Week 29, Meal 2: Chicken “milanese” salad

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

(Yield: 2 servings)

Chicken
12 oz. chicken breast, butterflied, pounded thin
1–1/2 t smoked paprika
salt and pepper, to taste
cooking spray, as needed

Salad
5 oz. mixed greens
2 oz. manchego cheese, shaved
1/3 c dried cherries
2 T pine nuts, toasted

Dressing
1 T orange juice concentrate
1 T sherry vinegar
1 T vegetable or grapeseed oil

1. Season the pounded chicken breast with salt, pepper and smoked paprika.

2. Heat a large saute pan over medium-high heat and spray with cooking spray. Saute the chicken breast on each side for 3-4 minutes, until cooked through. Reserve.

3. In a large bowl, mix greens, cherries, pine nuts and half of the manchego cheese.

4. In a small bowl, whisk together the orange juice concentrate, sherry vinegar and oil.

To plate: Lay the chicken cutlet on the bottom of the plate and top with the salad. Finish by topping with the remaining cheese.

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens

Everything I would need to say about Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens is in that picture.

So, instead of rambling on, I’m just going to give you the jump. Continue reading Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens

Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens

I got sucker punched by a freakin’ turkey burger last night.

But this wasn’t the same ol’ onions, lettuce and tomato with mustard turkey burger that I’ve wolfed down on other weight loss attempts. This was Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens.

It’s a high-flavor take on the oft-overlooked turkey burg, which combines sweet and sour onions with a lemon-y basil yogurt. Dare I say it was as good, if not better than the previous night’s beef burger with bacon and egg? Continue reading Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens

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