Lisa Tries... Vegetarian Sandwich

Recipe: Sort of like The Plaza's Vegetarian Sandwich

I was in Magic Kingdom last week having lunch at The Plaza. I ordered the vegetarian sandwich because it sounded so good and light on that warm, sunny day. It turned out to be a great choice because it was so full of flavor and fresh. Today, I decided to try to make it at home...

What you need and how to make...

Good, solid bread (I used Flat Out's Fold Over but next time will use something heartier)
Basil pesto (spread thin on one half of sandwich)
Hummus (spread on one half of sandwich)
Roasted peppers (couple)
Cucumber (few slices)
Tomato (few slices)
Lettuce (handful)
Fresh mozzerella (couple of slices)
EVOO (just a shake)
Raspberry vinegar (just a shake)





The results? MMmmMmmMmmmmm Yummy Goodness!!!

Lisa Tries.... Tuscan Soup with Tortellini

Recipe: Tuscan Soup with Tortellini
From: Sandra Lee

What you need:
2 tbsn canola oil
1 medium onion, chopped
2 tspn chopped garlic
1/2 tspn red pepper flakes (I didn't have so I didn't use)
1 (14.5-ounce) can less sodium beef broth
3 cups water
1 (14.5-ounce) can diced tomatoes (the can I chose had basil and olive oil in it)
1 (16-ounce) bag frozen Italian vegetable blend
1 (15-ounce) can cannellini beans, drained and rinsed (I forgot to use these)
1 tbspn Italian seasoning
Salt and ground black pepper to taste
1 (16-ounce) bag frozen cheese tortellini (the bag I used was a couple of ounces over)


Directions
In a large pot, heat the oil and add the onion, garlic, and red pepper flakes. Saute for a couple of minutes then add everything but the tortellini. Bring to boil then reduce heat and let simmer for 5 mins. Add tortellini and simmer til tortellink is cooked. Salt and pepper as desired.


Verdict:

Super easy to make. I love a yummy heart soup that isn't too soupy. I would definitely make this one again and try it with red pepper flakes and beans and little less tortellini. I did need to add salt and pepper to my bowl otherwise it tasted like something was missing. Next time I might serve with foccacia or breadsticks. Keeper.

Lisa Tries... Mini Cheese and Olives Calzones

Recipe: Mini Cheese and Olive Calzones
From: Sandra Lee

What you need...
1/2 cup ricotta cheese
1/4 cup shredded Mexican cheese blend
1/4 cup chopped black olives
1 teaspoon Italian seasoning
Flour, for dusting (I didn't use. I am a rebel!)
1 (8-ounce) can refrigerated crescent-shaped dinner rolls



Directions
Preheat oven to 375 degrees F.

In a bowl combine the cheeses, olives, and Italian seasoning.


Somehow you are supposed to make triangles out of crescent dough but I couldn't figure it out. So I made funny shapes. Place about two teaspoons of mixture into dough and shape. Also suppose to moisten the edges to close and use a fork to reinforce and make it pretty -- yeah, I didn't follow those directions either.


Place them on a baking sheet and bake for 20 mins.



Results:

Nice flakey, buttery tasting "calzone". Inside is tasty but tastes too much like olives. I think the next time I attempt this, I will add fresh basil, mozzerella cheese, and maybe like a couple of pepperoni's or something. Might even serve with some sauce for dipping pleasures.

Lisa Tries... Turkey & Fresh Spinach Wrap

Recipe: Turkey & Fresh Spinach Wrap
By Me

This is not exactly cooking, but it's still something I have to put together to make for myself and I really like it because 1) it's easy, 2) it's soooo good, and 3) it's pretty healthy!

What you need (not all pictured):
Flat Out Wrap (any kind, I like the "light" wrap)
American cheese (I like it sliced VERY thin - less than .5oz per slice)
Mayo (I smear across wrap ever so lightly)
Mustard
Fresh baby spinach
Deli turkey (I use Boar's Head Mesquite, sliced falling apart)



Put the above together and wrap it up!




As a side:
Celery sticks
Hummus

I guess you could add additional veggies like tomatoes, cucumbers, etc. maybe some hummus instead of mayo/mustard, but this is what I had on hand today. I love the softness of the wrap, the crunchiness of the spinach and the smokey flavor of the turkey.... yum!

Lisa Tries... Stir-Fried Chicken with Tomatoes & Green Peppers

Book: The Curry Book by Nancie McDermott
Recipe: Stir-Fried Chicken with Tomatoes and Green Peppers

...well, not exactly.

Before I get to the "not exactly" part, let me share an conversation I had with my mother at the grocery store yesterday.

Me: Mom, if I want to make a simple chicken dish by just browning some chicken and having a veggie on the side, how would I prepare the chicken so it will taste good?

Mom: (points to stewed tomatoes in her cart) Well, you can add a couple of cans to the chicken and (starts to name some other things)

Me: But how do you do that?

Mom: Nevermind. You are hopeless.

Me: Thanks.

Ingredients:
2tbsp veggie oil (I added a bit more because it was a bit dry)
1.5c sliced onions
1c green peppers, thinly sliced
1 tbsp chopped garlic
1 tspn ginger, minced
2 tbsp curry powder
3/4lb boneless skinless chicken breast
3 plum tomatoes coarsely chopped or 1 15oz can of ready-cut tomatoes, including juice (Are diced tomatoes the same? That's what I used.)
1/2 tspn salt
3 tbsp fresh, finely chopped cilantro

I had most of the ingredients on hand except the ginger and fresh cilantro which I went to the grocery store to pick up. After I arrive home, I put all of the utensils and ingredients out on the counter top so I can begin prepping.


This is a video if my can opener. I just love it!



It was then that I noticed that the red pepper I had onhand was moldy. I was not about to go back to the grocery store for that so I decided to plug along with the recipe MINUS the pepper.



In a pan over medium heat, heat up oil and bit of garlic, then later add onion til it softens. Next add green peppers, garlic, ginger, curry powder and cook. (At this point it smells so good that I can't wait to have some!) Add the chicken, cook, coat about 3mins (I did it longer.) Stir in tomatoes, salt, and cover if using fresh tomatoes (uncover if using canned). Cook until chicken if cooked through.



I also made some jasmine rice.



Where is the jasmine rice? Down the disposal. There were black bugs floating in the water and live bugs in the uncooked bags.

Bottom line: I would make this again. I overcooked the chicken but not too badly but I didn't feel like it had enough flavor. It was also really soupy and... yes, I poured some of the juices down the drain. Next time I try this dish I would use fresh tomatoes and not canned. I would use more ginger and cilantro too. Anyway, I doubled the recipe so I could have it for a few days... yeah, me?? It's tasty, but it needs something or needs to be made again correctly.

I called my mother to tell her how the dish came out:

Mom: This is why you should look at a recipe and know how to alter it to make it taste good. First, I would never have used (and goes on about what she would not have done...)

Me: Yeah, well, that's fine if you know how to cook and know what to look for! I get yelled at for not following a recipe precisely and you are telling me to not follow them all of the time. Sigh.



This is my crew that follows me around everywhere and watch me go back 'n forth to the garbage can, twist their heads curiously as I say "Oh crap!" or laugh at myself.

.

Lisa Tries... Banana Peanut Butter Smoothie

Recipe: variation of Ellie Krieger's from The Food You Crave but with my own input and one added ingredient.



1/2c nonfat skim milk
1/4 cup to 1/2 cup of nonfat plain yogurt (any flavor will do)
1 banana, sliced, frozen
1 tspn of wheat germ
1 tbsp of low fat peanut butter

Pulse to mix. Pour. Drink.



I love ice cream. I specifically LOVE peanut butter cup and chocolate ice cream. But I know I can't have too much so this smoothie fills that desire. The way I made it, it came out thick and yummy. Would be great as a breakfast smoothie or dessert or well, anytime!

Another plus? I finally have something to do with all those bananas I buy and never eat before they get funky.

Lisa Tries... Mom's Turkey Meatloaf

Recipe: Mom's Turkey Meatloaf
Book: Ellie Krieger's The Food You Crave
(link to recipe)



Ingredients, etc. set to prep.


This is my attempt at chopping, by knife, onions. I tried to mimic the chopping style of Rachael Ray however unsuccessfully.


Everything seemed to be going well up until this point and I thought that I was going to make something without any mishaps. Then after I opened the can of tomato sauce, I poured 90% of it into the bowl to mix together. I realized that I was not supposed to do that! That was supposed to go on top of the loaf after it was all mixed together. So I scooped as much as I could out of the bowl and back into the can. Added a few more oats to help bind the moist turkey mixture.


<
Before baking.

<
After baking.

I let it sit for about 15 minutes before I cut into it. Results? Bland and blah. I threw it out and heated up a frozen pizza in the oven. Goat cheese and spinach with roma tomatos... yummm...

Lisa Tries... Easy Sloppy Joes

Recipe: Easy Sloppy Joes
From Mom



Ingredients
1/4 of a medium size onion, chopped
1 can of tomato soup
1lb lean ground sirloin 90/10
Mustard -- few squirts
salt and pepper
Sandwich bun (I chose WW whole wheat)

Put onions in pan, let cook, then add meat and brown
Add the rest and taste. Adjust to your liking.

Easy enough, right? Can't possibly screw this one up, right? Think again.



What you see are two pans, the original one I started out with and the new one I had to transfer the meat and onions into. Why? Because when I put the meat into the pan, the cushy plastic padding that the meat was laying on when into the hot pan and started to melt. It didn't get onto the meat and came off of the pan pretty easily.



Looks a little soupy. I spooned some juices out because I was scared. But then I remembered the scolding a friend gave to me last night when I told him I poured juices out of the pork chop fiasco. What I learned is that as the mixture cooks, it also thickens.

Voila! A sloppy joe. Easy. This will be lunch and dinner tomorrow.

Lisa Tries... Energy Bars

Cookbook: Ellie Krieger's The Food You Crave
Recipe: Energy Bars



Ingredients
1c quick-cooking rolled oats
1/2c shelled unsalted sunflower seeds
1/2c toasted wheat germ
1/4c whole wheat flour
1/2c dried apricots
1/2c raw almonds
1/2c raisins
1/2c pitted dried dates
1/2c nonfat dry milk
1/2 tspn cinnamon
1/3c pure maple syrup (I used sugar free)
2lg eggs


Place all ingredients in food processor minus eggs and syrup. Pulse til everthing is chopped fine. Add syrup and eggs and pulse. Should resemble course paste. Transfer to pan and spread evenly.


Why is there syrup on the counter? Because I poured the syrup into the top of the food processor, thinking the hole was open but it just collected in the container. When I took the cover off, the syrup spilled. Rookie mistake.

I don't think the mixture was chopped evenly.

Oven 350, 9x13 pan, bake for 20 mins, let sit for 15 then cut into bars.



I would bake it a little longer, til it was more brown. Smells great when it's baking too. It's moist and hint of sweetness. I like it. I would make it again.

Lisa Tries... Sage Rubbed Pork Chops with Warm Apple Slaw

Cookbook: Ellie Krieger's The Food You Crave
Recipe: Sage Rubbed Pork Chops with Warm Apple Slaw



Chops:
1 TBSP chopped fresh sage
1 tspn garlice, minced
1/2 tspn salt
black pepper
4 3/4inch thick bone-in pork chop (my chops had no bones)
2 teaspoons olive oil
Combine ingredients minus oil and rub on chops, let sit for 10 mins.
Put oil in skillet, brown chops and set aside on dish.

Slaw:
2 tspn olive oil
1 lg onion sliced
1 lg apple coursely shredded
1 tspn chopped fresh sage
9 cups cabbage (I used a whole bag already shredded)
3 lg carrots shredded
2 tbsp cider vinegar
1/2 tspn salt
3/4 c low sodium chicken broth

Cook onion, apple, sage until softened and golden brown. Add cabbage, carrots, vinegar, salt until cabbage softens. Add broth and pork chops, burying them in veggies. Cover and cook til pork chops blush inside.


So, I have all of the ingredients and supplies on counter. I'm going for it. I'm organized. I'm excited. This is going to be good.

As I put the ingredients together, I find that my Pampered Chef chopper wouldn't chop the apples, so I sliced them with a knife. Same with the carrots. No big deal to me that it doesn't look exactly like the picture in the cookbook. I am sure it will taste great.



I browned the pork chops as directed but when I added them back into the pan the brown disappeared. The pork chops turned grey and started to smell like a wet dog. The mixture is really soupy too. This can't be right. I poured some of the juice down the drain and refrained from covering the dish so more juices would evaporate. While the dish looks pretty, it sure does smell like vinegar. I can't imagine how this is going to taste good. I spoon a bit of the veggies into my mouth. Vinegar. Ugh. I checked the recipe and realized that I poured in 3/4 cups of vinegar instead of the 2 tablespoons that the recipe called for.

I turn off the stove, cover the dish, grab my keys and purse and head to McDonalds defeated.