Cheesy Vegetable Hoagie with Tomatoes, Greens, and Kalamata Olives

What can one do with a harvest of wonderful, tasty tomatoes? Making sandwiches is the simplest answer. Tomatoes are a great accompaniment to feta cheese, so I combine them together along with some greens. Oregano, olives, cucumbers, all these ingredients belong together. One can't go wrong! 

Ingredients

2 rolls

2 large tomatoes, sliced

some arugula

a few leaves of romaine lettuce, chopped

1 cucumber, preferably an English cucumber, sliced

half of a red onion sliced thinly

5 Kalamata olives, pitted and sliced

    For the cheese base:

4 ounces feta cheese

2 tablespoons olive oil

a handful of basil leaves

1/2 teaspoon dried oregano 

black pepper 

    For the dressing:

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon thyme leaves

salt and pepper

The veggies absorb lots of flavours if they stay in the dressing for about five minutes. 

Directions:

Gather the ingredients for the cheese base and whip them together.

Mix together the ingredients for the dressing.

Arrange the lettuce, arugula, tomatoes, cucumbers, olives, and onions on a plate.

Pour the dressing over them and let them sit in the dressing for five to ten minutes.

Meanwhile, split the rolls in half and toast them lightly.

Spread the whipped cheese over each half of the rolls. 

Arrange Kalamata olives over the cheese.

Top two of the sliced roll pieces with greens, onions, and cucumbers.

Top the other two halves with the sliced tomatoes. Make sure you pack the tomatoes tightly, or if you'd like, arrange them in two rows one on top of the other. You want lots of tomatoes!   

Bring the two halves together and serve. 

Alternately, you could eat this as an open-faced sandwich: just build the greens and tomatoes on top of the cheese. It won't necessarily be a hoagie but it will still taste delicious!

 An Open-faced version with some gorgeous tomatoes ... some bright green veggies ... but this roll was kind of large, so I cut it in half which made a perfect lunch for two people!  

From the first harvest of summer tomatoes! 

Open-Faced Tomato and Mozzarella Sandwich with Basil Dressing and Fleur de Sel Garnish

 

A superb way to use summer's tomato and basil bounty is to make this delicious sandwich. I used a French demi-baguette as a base for this "culinary" creation of mine. It was very fresh and just the right size. But frankly, I found the baguette too dense for the sandwich (it's not often you'll hear me complain about bread). What one wants here is a crunchy loaf that will support what it's topped with while allowing the basil and tomatoes to take the leading role. So you may want to try an Italian loaf which is not as dense as a French one. Whatever you do, don't use sourdough bread ... A rosemary loaf would be nice. How about an olive loaf??? There are lots of options, therefore make the recipe your own by choosing your favourite type of bread! The ingredients listed are enough for a smaller roll, one that makes a perfect lunch for two people. If you choose to go for a larger loaf, you'll have to double up on the ingredients. 

Ingredients:

Get some bread!

fresh mozzarella cheese, roughly chopped

2 or three freshly picked tomatoes, sliced

fleur de sel 

black pepper
chives, chopped

a few basil leaves sliced into chiffonade (to use as topping)

a scant amount of olive oil for topping

2 tablespoons mayonnaise

a squeeze or two of lemon juice

3 tablespoons olive oil, divided

1 clove of garlic, minced

1/4 cup basil, chopped well

salt and pepper to taste

Directions:

• Preheat the oven to 350 F.
• Make the basil dressing by combining the mayonnaise, 2 tablespoons of olive oil, chopped basil, minced garlic, lemon juice, and salt and pepper to taste. Mix or whisk kind of really, really well. 
• Slice the bread roll in two halves lengthwise. Lightly sprinkle one tablespoon of olive oil over both halves of the bread. Brush each half with the basil dressing.
• Top with the shredded fresh mozzarella.
• Place the bread halves on a baking sheet and bake them for five minutes until they become crispy and the cheese begins to turn a light golden brown. 
• Take the baking sheet out of the oven. Let the bread stay on the baking sheet. Top each half with tomato slices.
• Turn off the oven. Place the baking sheet into the still-warm oven so the tomatoes are exposed to heat. After about a minute, remove from the oven.  
• Lightly sprinkle the tops of your open-faced sandwiches with fleur de sel to taste. Add some ground black pepper, chopped chives and basil chiffonade. Drizzle over with a little olive oil and serve right away. 

GOOD - OLD FASHIONED BUTTERMILK PANCAKES!

I love pancakes for dinner! This was today's dinner and I made a quick decision to post the recipe! These pancakes are made with buttermilk instead of milk. If you have no buttermilk on hand, no need to run to the store. Here's how to make a buttermilk substitute:  

• For one cup of buttermilk, use:
• 1 cup of milk 
• 1 tablespoon freshly squeezed lemon juice or 1 tablespoon distilled white vinegar

Combine, let stand at room temperature for 15 minutes and that's your buttermilk!

Ingredients:

2 cups all-purpose flour

2 tablespoons sugar

½  teaspoon salt

4 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 cups buttermilk at room temperature

2 teaspoons vanilla extract

2 eggs at room temperature

5 tablespoons unsalted butter, melted. Melting it in the microwave is perfect, but allow it to cool a few minutes before using it.

vegetable oil for the pan

 

Directions:

In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.

Combine the buttermilk, eggs, vanilla, and butter.

Make a well in the centre of the flour mixture and into it pour the buttermilk mixture.

Stir all the ingredients together just until combined. Do not over-mix; a few lumps in the batter are just fine.

Heat the oil in a pan—cast iron if you have one. Under medium-high heat, add dollops of the batter. 

Cook until bubbles begin to form on the top of the pancakes and check the underside to see that the edges have begun to crisp up. Almost ready to flip ...

When the underside lifts readily, place a spatula all the way under the pancake and flip! Allow the other side to cook. Remember that the first pancake is almost always an experiment and it will not come out perfect but it will nevertheless be delicious!  Consider that one to be the chef's treat! 

Remove each pancake to a plate and serve with all the accoutrements you desire: Fruit, maple syrup, fried chicken, you're the boss. The part about the fried chicken is a joke ... As for maple syrup, I always buy grade B maple syrup. Why? Grade B is actually better tasting than grade A! It's just that B has a darker amber colour. But it also has a more concentrated maple flavour because it's made from sap that gets harvested close to wintertime and has therefore had more opportunity to thicken up. 

You can divide the batter into parts, place it into containers such as plastic freezer bags, and freeze it for use at a later date.

HOMEMADE DOGFOOD: MEATLOAF FOR THE DOG!

This is Mr Big Ben (mostly called Benny). Meatloaf? Yes, please, he says. He can eat it every single day! 

I recently adopted a smol doggo from a local rescue who just happens to be the most finicky eater on the globe! That's the guy, Mr Big Ben, right there in the picture. 

I make this meatloaf for him and we do have success because he seems to like it and no longer goes without eating dinner. I've known and loved other dogs, not such finicky eaters as Mr Big Ben ... well, there was also Pericles, and I used to get down on my knees to beg him to eat ... 

I have made this meatloaf with ground turkey but Ben gave it 4 paws down! However, a turkey version is an option that other dogs may like. As for Ben, we moved on to ground beef. Low-fat ground beef. 

I am writing this post on New Year's Day. I would like to report that today, Ben chose to have grilled salmon for dinner because that's part of what I already prepared for the hooman population that will be having dinner in about an hour from now. I mean Big Ben does live with hoomans, therefore it made sense to him that he indulge in some salmon. Cooked to order just for him, plain but topped with a dash of olive oil and a sprinkle of rice, Benny loved it! 

I have not yet had that conversation with Big Ben where I inform him he is a doggo. I doubt this conversation will ever take place. As far as Ben is concerned, he's my son, and hold on, let me tell you, that little guy, I love him like a son!!! 

Big Ben's Meatloaf

Ingredients:

2 pounds ground beef

2 eggs, beaten

2 cups mixed vegetables: use a combination of carrots, green beans, parsley, and peas. Don't use broccoli, it's not good for a dog's digestion.

1/2 cup  flax seed meal (it's a great source of fibre but don't use whole flaxseed because the canine cannot digest it)

1/2 cup unseasoned bread crumbs 

2 tablespoons olive oil

oregano and thyme to taste

Directions:

Preheat the oven to 350 degrees Fahrenheit. 

Lightly pre-cook the vegetables. Pre-cooking will aid with digestion. Drain the vegetables and mash them. 

Mix all the ingredients.

Place the mixture in a lightly oiled pan. 

Bake for 45 minutes.  

Let cool, cut into serving portions and freeze. Use as needed. 

P.S. Sometimes I'll get a rotisserie chicken, remove the skin and the bones, chop the meat in small pieces and freeze it. I then combine a relatively small portion of the chicken meat with a serving of "Ben's meatloaf." He's very partial to that. 

No, Big Ben is not spoiled. He's so lovable, so endearing!

PUMPKIN CAKE

Ingredients   

     

3 cups/385 grams all-purpose flour 

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt 

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1  1/2 teaspoon ground allspice

the zest of one orange

1/4 teaspoon ground black pepper

2 cups/440 grams light brown sugar, packed 

1/2 cup/114 grams unsalted butter, soft but cool

1/2 cup extra-virgin olive oil

2 large eggs, at room temperature

1/2 teaspoon maple extract

1 (15-ounce) can/425 grams pumpkin purée

1/2 cup Greek full-fat plain yoghurt

½ cup chopped walnuts, toasted 

Directions:

• Preheat the oven to 350°F/180°C.
• Butter and flour a 12-cup bundt pan. 
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, black pepper, orange zest, and the rest of the spices until well combined. 
• Add the walnuts to the flour mixture and stir until combined.        
• In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter, olive oil, and maple extract. Beat on medium-high speed until light and fluffy. This should take at least five minutes, or perhaps more. 
• Add the eggs one at a time, mixing between additions.
• Add the pumpkin purée, and yoghurt. 
• Mix until well combined, scraping the bottom and sides of the bowl as necessary.
• On the lowest setting of your mixer fold in the dry ingredients. Fold only until combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter. 
• Pour into the prepared pan. Firmly tap the pan on the countertop to cause the batter to settle and release any large air bubbles. 
• Bake the cake about 55 to 65 minutes until golden and puffed. The cake is done when a tester (such as a knife), inserted into the centre of the cake, comes out clean. 
• Set the cake, still in its pan, on a rack to cool for at least an hour before unmoulding. Invert onto a rack and allow to cool completely.
• Before serving,  decorate the cake with your favourite glaze if you so choose.

This recipe has been adapted from one published in the New York Times.

    

FROM STALE BREAD TO DELICIOUS CROUTONS!

These croutons may be the reason to give up candy!!! 

Here's the ultimate way to use up one's leftover bread or rolls. Ciabatta bread will do very nicely as will French bread. How about a combination of the two? Go ahead and make these croutons well ahead of time. They freeze beautifully and will be ready to be used as a topping for that favourite salad or soup!  

The croutons are very easy to make, and what's more, this is a recipe without a recipe! Use the amounts you want; let your inner chef take charge!

METHOD:

• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
• Cut a loaf of bread into cubes of an appropriate size and place them into a large bowl. If you prefer to have rustic bread cubes, don't use a knife. Instead, use your hands to tear the bread into nice pieces. Either way will work, but make sure that whether torn or cut up, all the pieces are of similar size so that they cook evenly. 
• Drizzle the bread cubes with olive oil and melted butter. The combination of olive oil and butter is important because it gives an extra delicious taste to the croutons. However, you may omit the butter and just use olive oil. 
• Sprinkle some garlic powder, Italian seasoning, black pepper and a touch of salt over the bread. Toss until all of the bread cubes are well coated with the ingredients. 
• If you are an oregano fanatic, add some extra dried oregano to the Italian seasoning before tossing with the bread.
• Do you have some shredded Pecorino Romano cheese? How about adding a touch of it to the mix? Not too much, though. Just enough so that it will be absorbed by the oil and butter. 
• Do you have some roasted garlic or better yet some garlic confit in your refrigerator? If the answer is yes, use it. Forgo the garlic powder, mash some soft roasted garlic, mash it well, and mix it with the oil and butter. Drizzle over the bread. 
• Spread the bread cubes onto the prepared baking sheet, making sure the bread cubes are in an even layer and not touching. If they are too close and overlapping, they won’t cook evenly and won’t crisp up.
• Bake for 15 to 20 minutes, tossing halfway through, or until the croutons are golden brown. Check early to make sure you don’t burn them. The baking time will depend on how thick your bread pieces are and how your oven cooks. 

• Remove those golden croutons from the oven and let them cool completely. Do fight the urge to snack on them! It can be a strong urge ... Why fight it? Because otherwise, there will not be enough croutons left for your salad or for your soup, that's why!
• The croutons can be stored in an airtight container for a week or they can be frozen for about a month.