Brie & Basil Panini w/TJ's Tomato Soup

One day in a Trader Joe's far, far away, two spry lasses found themselves frolicking amongst artisan loaves when suddenly, the cute one turned to the crazy one. Before she could utter a word it was clear. Each one knew what the other was thinking. But of course! That was normal for cute and crazy because they were in the process of being attuned in the same mind and opinion. They knew that in 1 Corinthians, the word attuned means to repair, to restore, to adjust, to mend, making a broken thing thoroughly complete, joined perfectly together. That's right! The Lord was completing them by joining their little hearts and minds together and also by adjusting and restoring them to His big heart and mind. It was a work in progress but cute and crazy enjoyed every bit of the process together.

AH! What were they sinking about?!!?, you screech impatiently. Well, they were setting their one little mind and heart on their handsome Lord Jesus Whose one desire on this earth is to gain His corporate lover by romantically joining Himself to them in spirit. And grilled cheese sandwiches with tomato soup for lunch, of course!

4 slices of potato bread, lightly brushed with olive oil
Brie, thinly sliced
Basil, chiffoned
Thinly sliced onion
Salt & Pepper

TJ's Roasted Tomato and Bell Pepper Soup, warmed up

Heat a pan. Place 2 slices bread on one side until a little warmed, before it browns. Then flip over one and arrange the brie, basil, onion and a little salt and pepper to taste. Cover with the other slice and heat up, flipping when browned. Serve with a bowl of the soup. Dash a little salt and pepper on the soup and serve immediately. Repeat for the second sandwich.

Makes 2 sandwiches

Pizza Bagel Snack

For a quick snack: spread tomato paste onto a toasted bagel. Sprinkle garlic powder and mozzarella cheese. Microwave just until the cheese is melted. Sprinkle dried basil on top.

I prefer this brand because it's not too acidic.

Quick Pastrami Sandwiches

This is nothing special, but I always forget that I can eat this as a quick meal at home. I also forget that instead of butter, you can use mayo on the bread when you grill/panini it.

2 slices of bread
Mayo
Pastrami (from TJ's)
Sauerkraut

Lightly spread mayo on one side of each slice of bread. Put the bread mayo side down onto a heated pan. Place pastrami and sauerkraut on one slice. Place together and heat until sides are browned.

Grilled Swiss Sandwich with Roasted Pepper Sauce

This sandwich isn’t anything special, but really show cases the pepper spread, which can be found at Super King in Anaheim...and probably North Park Produce in San Diego.

Swiss Cheese
Sliced tomatoes
Lettuce
Rye Bread
Zergut Peppetizer (Roasted pepper appetizer)

Heat both slices of bread in a pan on the stove on medium heat, spread one slice with pepper appetizer. Flip the other one and put the cheese on the hot side of the bread. Press the sandwich together and heat on both sides till cheese is melted. Add the veggies last.

Paprika Sirloin Steak Wrap

Does not travel well. Sorry, Miriam!

4 to 6 oz. sirloin steak
Olive oil (didn't have so used flax seed oil to toss the arugula in)
1 tsp smoked paprika (regular paprika + ground cayenne pepper works too)
Salt and pepper
A handful of arugula
2 ripe tomatoes, chopped
red onion, thinly sliced
1 T lemon juice
Tortillas (TJ's handmade sundried tomato ones are excellent)
2 Tbsp hummus (TJ's eggplant hummus)
1 Tbsp sour cream (or greek yogurt)

Heat a griddle or frying pan until very hot. While heating, score each side of the steak and rub with olive oil. Season with the paprika, cayenne if using, and salt and pepper. Sear in the hot pan for about 2 to 3 minutes per side, depending on how you want the steak cooked and how thick it is.

While steak is cooking, mix the arugula with the tomatoes and dress with lemon juice and olive oil.

Remove the steak from the pan and wipe the pan with paper towels. Briefly heat the tortillas in the hot pan.

To serve, slice the steak into thin slices and serve atop tortillas with the arugula salad, hummus, and sour cream.

Serves 1-2, adapted from Jamie's Dinners

Jamie Oliver's Burgers and Chips

It was really fun to grind my own meat! It turned out just like real ground beef but now I know what's in it and that little piece of peace just makes the burgers so much better. Next time, I'll add a little bit more of the spices and not so much breadcrumbs. Maybe the breadcrumbs were not dry enough. Anyway, they are normal burgers, but still one of the best I've made.

I didn't do the fancy rosemary salt, but it did sound tasty. Something to try the next time.

1kg/2lb 3oz chuck steak, or good minced steak
1 onion, peeled and finely chopped
olive oil
a pinch of cumin seeds (dash of ground cumin)
1 tablespoon coriander seeds (a little less than a Tbsp of ground coriander)
sea salt and freshly ground
black pepper
a handful of freshly grated Parmesan cheese
1 heaped tablespoon English mustard
1 large free-range egg
115g/4oz breadcrumbs (I used 3 stale slices of bread and food processed them)
8 burger buns

for the chips
2kg/4½lb large potatoes, skins left on, cut into chips 1cm/½ inch thick
olive oil, enough to coat the potatoes. I needed more than 1/4 cup
1 whole bulb of garlic
freshly ground black pepper
3 sprigs of fresh rosemary
zest of 1 lemon
85g/3oz sea salt

If you're using chuck steak to make your burgers, slice it up and pulse it in a food processor. Transfer the meat to a bowl. In a big frying pan, slowly cook the onion in a little olive oil for about 5 minutes until softened but not coloured. Add the onion to the meat - it will give sweetness to the burger. Using a pestle and mortar, bash up the cumin and coriander seeds with a pinch of salt and freshly ground black pepper until fine and add to the meat. Then add the Parmesan, mustard, egg and half the breadcrumbs and mix well. If the mixture is too sticky, add a few more breadcrumbs.

Lay some greaseproof paper on a tray or large plate and sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers and place these on top of the crumbs on the tray. Sprinkle more crumbs on top and press down gently. The burgers are better if they are chilled before cooking, so put them in the fridge for an hour or so.

Half an hour before you want to cook the burgers, put a large flat baking tray in the oven and turn the heat to 230°C/450°F/gas 8 (it could have used more time, or put to hi broil). Parboil your chips (still with their skins on) for about 10 minutes in salted boiling water and drain in a colander.

Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with freshly ground black pepper. Transfer the contents of the pan to the preheated tray and cook for 20 to 25 minutes until crisp and golden.

Now make your rosemary salt. Remove the leaves from the rosemary and put them in a pestle and mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if the mixture is too wet. Push this paste through a sieve, and keep to one side until you're ready to serve.

Take your burgers out of the fridge and fry them in a little oil on a medium to high heat for about 8 to 10 minutes, depending on the thickness of the burgers and how you like them, turning occasionally. Serve them on toasted burger buns, with tomato ketchup, and your fat chips sprinkled with the rosemary salt. Other great things to top your burger with are layers of sliced beef tomatoes, thinly sliced cheese, raw onion rings, lettuce, a grating of fresh horseradish - even a fried egg!

Makes approx. 8 burgers, from Jamie's Dinners

"Top Secret" Egg Salad

One of my mom's creations! Named in this manner because when we asked her what the name of the recipe was she said, "top secret!" Eat with crackers or in a sandwich. Adjust how much onions and garlic you want, to taste. I'd eat a whole onion raw if it didn't give me a horrible horrible stomach ache.

2 boiled eggs
1 T minced red onion
1 stalk of green onions
1 clove of minced garlic
1/4 C of raisins, soaked in 1 T apple cider vinegar in a jar for 24 hours or until plump and then drained
2 T mayo
black sesame
salt and pepper to taste

Cut the eggs into chunks and combine with everything! Top with as much black sesame as you want, maybe 1 T.

Makes 2 sandwiches

Honey Bacon Brie Panini

Our (Susanne and my) take on our (Susan Mun and my) favorite sandwich at Bread and Cie's. Good golly, Bread and Cie is so expensive and crowded yet so delicious. If you're ever there, check out their caramelized onion bread. Actually, all their bread is wonderful if you like crunchy crusts and moist, chewy, soft, fresh insides. Mmm....

Sliced country levain, ciabatta, or caramelized onion bread
Brie, sliced
Bacon, cooked
Walnut pieces
Honey

In a cast iron skillet, lay bread, brie, slices of bacon, walnut and generously drizzle with honey, and another slice of bread. Heat and press, flip and heat and press until brown on both sides. Serve immediately.

Grilled Fontina Cheese Sandwiches

A Susanne favorite.

4 slices of sourdough
4 t olive oil
4 dried figs, minced (or onion or fig jam, also can see fig recipe under sauces)
1/4 onion, thinly sliced
12 oz chilled taleggio or italian fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1" pieces
salt and pepper

Heat cast iron skillet until medium high. Either spray or brush olive oil on one side of each of the slices of bread and lay those oiled sides on the pan.

On one slice of bread, lay the cheese slices, top with onions and spread the jam on the other slice of bread (or spread out the figs). When the cheese looks a little melty (watch for the bread that it doesn't get burned), pile the escarole on top and season to taste.

Place the empty slice of bread (the one with jam) on top and press down with a spatula. Heat until cheese is melted, and both sides are golden brown.

Makes 2 sandwiches, adapted from Gourmet's "Grilled cheese with Onion Jam, Taleggio and Escarole Sandwich" February 2008

Cucumber Tea Sandwiches

Susanne cracks me up. If you haven't done so already, you need to check out her blog: susannesays.com <-- at="at" even="even" has="has" her="her" i="i" it...she="it...she" look="look" own="own">domain
! How insane! Hey, I just rhymed without even trying. Sure, let's go out to lunch 'cuz you're buying. Hahaha Just kidding. I don't know where all that horrible rhyming came from.

cream cheese
dill
sliced cucumber (if English, you don't need to peel, but for other cucumbers, please peel!)

Combine the cream cheese and dill together. Spread onto one slice of bread. Layer with thinly sliced cucumbers then press another slice of bread on top. Cut in diagonals to get those cute little triangles.

Brie, Turkey & Cranberry Sandwiches on the Beach!

Bread and Cie's Country Levain Bread, sliced thin (or sourdough)
Boar's Head's Oven Roasted Turkey, or roasted chicken
Canned cranberry sauce (I prefer the whole cranberry, but jelly works too)
Brie, sliced
Lettuce
Red onions, sliced

Assemble any way you'd like. If eating immediately, you can also toast the bread in a pan with olive oil and warm up the brie.

Creamy Curry Chicken Salad

Slightly sweet yet savory chicken dish. Serve with crackers, in lettuce cups, in a sandwich with lettuce or spinach, or pita bread. In this photo, I snacked on the salad with Bread & Cie's Caramelized Onion Bread (amazing stuff!!!) and some sliced cucumbers. There are actually more raisins, but they're hiding.

Salad
Chicken: I used 3 chicken thighs, but you can use precooked roasted chicken or one skinless, boneless chicken breast; skin removed
2 stalks of celery, sliced
3 stalks of green onion sliced
1/4 C raisins (depends on how much you like)
3 T sliced almonds, toasted

Curry Dressing
1 1/2 t curry powder
1 T lemon juice
1-2 T mayo (a little goes a long way)
1 T agave nectar (or honey, or 1 t sugar) to taste, can be optional
1 t cayenne (optional)

In a cast iron skillet without oil, cook the 3 chicken thighs with skins removed until no longer pink and juices come out clear. Sprinkle the outside of chicken with a no salt seasoning or maybe pepper, if desired. The outside of the meat should come out browned and a little crunchy. If using a different pan, use a little oil.
--> if using the already cooked variety, go ahead and shred them or cut into strips

While chicken is cooking, mix the dressing ingredients in a small bowl, adjusting seasonings to taste. Mix salad ingredients in larger bowl. Shred chicken with two forks, add to salad. Lastly, mix dressing into salad.

It can be served the next day, but I like the chicken served warm if it is crunchy.

Vegetarian/Vegan Chickpea Cashew Salad

My coworker kindly shared this salad with me the day I got back from my Taiwan/Japan trip. I was too tired to make my lunch that day and it was so refreshing and tasty! I was pleased at how easy it was to make.

1 can chickpeas drained and rinsed
3 stalks green onions chopped
3 stalks celery chopped

1-2 T of (vegan) mayo (add a little at a time to taste)
1 T nutritional yeast (especially if using vegan mayo)
1/4 C unsalted cashew pieces (best if added when you'll eat it so that it will contribute a texture that contrasts the chickpeas)
salt and pepper to taste

Coarsely mash the chickpeas. Don't worry about that outer skin stuff. After you add the other stuff, it won't matter. I used a fork to mash them. I also used my fingers. What's fun is pinching the chickpea until it splits in half. Sometimes it flies all over the counter. It's very rewarding. You can also use a food processor if you're feeling fancy.

Add the rest of ingredients and mix.

You can chill for about 30 minutes or so or you can eat as is.

Serve with bread, crackers, etc. I think it would be a tasty lunch served between two slices of toasted rye bread. I know Vicky likes to eat a tuna salads with pasta.