Tag Archives: gluten-free option

E.A.T Sandwiches with Sun-dried Tomato Aioli

 

E.A.T Sandwiches at Spoonwithme.com (1 of 1)-6

E.A.T–Egg, avocado, tomato…  Three things I haven’t been able to enjoy for a while now.  I’m at the tail end of a month-long break from a chemo drug that made me lose a crazy amount of weight, and decreased my appetite and tolerance for many of the foods I love–you can imagine how hard this has been based on my clear obsession with food.  Right now, food tastes absolutely magical.  Every time I eat, I feel like I’m in some sort of kaleidoscopic hippie dream.  Whoa man, these flavors are for real!  A month ago, I got down to my lowest weight ever (not a good thing), and I keep a chipper face, because whatever the “normal” of the hour happens to be, I’m going to make it the best damn normal I can.  I’m nervous to be off the medication that has helped me so much, but all I can really worry about is right now; and right now my job is to eat, be, and enjoy the technicolor tastes of all my long lost food friends.

E.A.T Sandwiches at Spoonwithme.com (1 of 1)

E.A.T Sandwiches at Spoonwithme.com (1 of 1)

I eat like Van Gogh painted; crazed and unapologetic, making up for lost time.  I’m eating for my life and my health, to add some extra strength and pounds.  My soft-coated wheaten terrier has felt the inconvenience of my increased food intolerances.  She looked on eagerly as I prepared her favorite food, which she hadn’t eaten in a very long time.  Luca, today is a special day, I told her as I fried up the egg with some cracked pepper and fresh thyme.  I found some positively juicy heirloom tomatoes, and layered it all up on toast slathered with sundried tomato aioli, with buttery sliced avocado, fresh arugula, salt, pepper, the egg of course, and a drizzle of tuscan olive oil given to me for my birthday.  

E.A.T Sandwiches at Spoonwithme.com (3 of 19)

E.A.T Sandwiches at Spoonwithme.com (1 of 1)-4

I crunched through the bread, and when the combination of tomato juices, peppery olive oil, and egg yolk hit my mouth,  it got audible.  Hunched over my counter top, I mumbled expletives between bites, messily devouring in my exploded kitchen (maniacs don’t have time to clean as they go). Luca looked up at the spectacle, waiting expectantly for me to sprinkle a few bits of egg on top of the uneaten food in her dog bowl.  We both ate voraciously, and gratefully.  I don’t know what will happen when I go on my new medication.  I don’t have to care about that right now.  Right now, food is my hot crush and psychedelic escapade, and I’m going on an unapologetic magic carpet ride.

E.A.T Sandwiches at Spoonwithme.com (1 of 1)
You can swap ingredients to fit your dietary needs of the moment–use gluten-free bread, or just serve it right on top of the greens like a salad.  You want some cheese?  Slap on some white cheddar, vegan cheese, or whatever will give you your technicolor egg sandwich experience.  You may customize to your heart’s desire, but promise me this: You will eat this E.A.T sandwich voraciously and unapologetically, as if rediscovering something you’ve gone years without.  Knowing that will make my day!  

E.A.T Sandwiches at Spoonwithme.com (17 of 19)

E.A.T Sandwiches at Spoonwithme.com (1 of 1)

E.A.T Sandwiches with Sun-Dried Tomato Aioli

This recipe can be customized as you wish, and easily scaled up.  The aioli is easier to blend when made in a larger quantity, and will keep for about a week in the fridge.  It can be used for sandwiches and wraps, or my favorite, on this rosemary tortilla española.  If you’d like to make less,  chop and smash the sun-dried tomatoes, garlic and salt into a paste and mix it by hand into the mayonnaise.  It will not be as smooth or deeply colored, but will still taste delicious!

For the aioli:

  • 3/4 cup mayonnaise or vegan mayo
  • 3 TB finely chopped oil-packed sun-dried tomatoes
  • 2 teaspoons minced fresh basil
  • 1 clove garlic, chopped
  • 1 teaspoon lemon juice, or sherry vinegar if you have on hand

For the sandwiches:

  • 2 teaspoons olive oil
  • 1 large egg
  • leaves from a few sprigs thyme, roughly chopped
  • salt and freshly cracked pepper
  • sliced tomato
  • sliced avocado
  • baby arugula/baby spinach mix, or your choice of greens
  • 2 slices sprouted grain bread, or your favorite sandwich bread
  • extra virgin olive oil for drizzling
  1. Make the aioli: Blend all aioli ingredients in an immersion blender, blender, or small food processor until smooth.  Adjust salt and pepper, and lemon juice or vinegar to taste.
  2. Cook the egg: Heat the olive oil in a small frying pan over medium heat.  Sprinkle a bit of salt, and pepper onto the pan, then crack the egg on top.  Sprinkle the top with the thyme, and a bit more salt and pepper.  Cook for about 4 minutes for over-easy, or 5-6 minutes for over-medium.
  3. While the egg is cooking, toast the bread.  Spread the aioli on the toast, then layer the avocado, tomato on one side, and the  arugula-spinach mix on the other.  Drizzle the olive oil over the greens, and sprinkle lightly with salt and pepper to taste.  Add the fried egg on the bread, and serve while hot.

 

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Filed under Breakfast and Brunch, Main Dishes, Sandwiches and Burgers, Sauces, vegetarian, Vegetarian and Vegan

Butternut Squashadillas with Frizzled Onions and Sage

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Here in the spooniverse, you may have noticed that I like to make up words.  In fact, today’s post contains no less than 4 made up words, including my newest tortilla-enveloped friend, the squashadilla.  Yes, it is a made up word.  No, I didn’t exactly make it up, but I so appreciated the clever lad or lady that first coined the concept that I immediately decided to adopt the term and adapt the recipe. Could roasted butternut squash really take the place of cheese in a quesadilla?  Be still my beating heart.

Butternut Squashadillas|Spoonwithme-com

Butternut Squashadillas|Spoonwithme-com (1)

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I try not to pawn off my hare-brained recipes on dinner guests, unless I am sure that it’s a legitimately tasty recipe and not just filled with healthy things prepared in boring ways.  My lovely readers, I wouldn’t dream of giving you a recipe that hadn’t been fully vetted by a panel of skeptical but open-minded eaters.  I’m happy to say that this recipe has been fully tested and approved by a dinner party full of diverse eaters, and a teachers lounge chock full of hungry colleagues.  I knew I had found some unbiased test subjects when each of them raised an eyebrow upon hearing me say as maniacally as a mad scientist with hair all willy-nilly, “I made squashadillas!!!  Waaaaaaant one?”.  Ummmm, okay…? Sure!    How can you say no to a maniac who’s offering you a food with as fun of a name as this?

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So without further ado, I present you the squashadilla.  Roasted butternut squash, mashed with frizzled onions–now wait a minute!  What are frizzled onions?  I think “frizzled” is a more fitting term than sauteed when we’re talking thinly sliced onions that are cooked at a heat that is just slightly hotter than usual, and stirred slightly less than usual, resulting in some of that browned, roasty caramelized flavor.  If you slice ‘em thin, these little guys help the squash to mimic some of that melted cheese texture you want in a quesadilla.  As a nod to the traditional quesadilla flavor I love, I added an ample amount of chile powder.  In honor of the butternut squash,  I incorporated one of its best buds, flavor-affinity wise, fresh sage. Everything is mashed together and hugged between two tortillas, rubbed down with coconut oil, and baked until the edges are golden and crisp.

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In closing, I thought I’d round off this post with a review of lessons learned:

•squash (sometimes)=cheese

•made up words can be totally legit

•onions can be frizzly

•squashadillas are a perfectly reasonable substitute for quesadillas

•never say no to a maniac offering you a squashadilla

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Butternut “Squashadillas” with Frizzled Onions and Sage

makes 2 10-inch Squashadillas

These are the sort of appetizer or simple dinner that people will curiously try, then polish off in a hot minute.  Guac or a good salsa make good accompaniments.  Serve right out of the oven, crispy and hot.

•1 small butternut squash (halved and seeded)

•1 medium onion, halved and thinly sliced

•3 cloves garlic, minced

•2 teaspoons (packed) very thinly sliced sage leaves

•1 1/2 teaspoons chile powder

•salt to taste

•Olive oil (coconut oil works too)

•four 10-inch whole wheat tortillas

Preheat oven to 375˚F.  Rub the cut ends of the butternut squash with olive oil and sprinkle with salt.  Put face down on a nonstick baking sheet and roast for about 35 minutes, or until the flesh is tender.  Allow to cool, then scoop out the flesh and set aside.

Heat 2 tablespoons olive oil in a nonstick frying pan.  When hot, add the onion slices and cook over medium high heat until soft.  Don’t stir too often–you want the edges to be “frizzled” and deeply golden.

Add the garlic and sage, and stir constantly for a minute until garlic softens.  Add the butternut squash flesh and mash it into the onion mixture with a wooden spoon.  Add the chile powder and kosher salt to taste.

Heat tortillas in oven until pliable.  Spread half of the butternut squash mixture onto a tortilla and top with another tortilla.  Repeat with the rest of the mixture.  Brush the tortillas with olive oil or coconut oil and bake at 350˚F on a sheet pan until golden and crispy on the edges, about 6 minutes on each side (flip halfway through).

Serve while hot.

Variations:  

•Substitute different herbs, such as cilantro or rosemary and thyme

•Use the butternut mixture as a filling for vegan enchiladas

•Play around with the spice mixture, adding coriander, cumin, etc…

•Let me know what other variations you come up with!

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Filed under Appetizers, Main Dishes, Side Dishes