With the heat index rising, this weeks Food Matters Project came at the right time. The chosen dish was easy, fast and did not require turning on the oven!
This weeks Food Matters Project host is Aura, of Dinner with Aura. From Mark Bittman’s Food Matter Cookbook, she chose Updated Tea Sandwiches. Check out what everyone else made in their kitchens! Mark Bittman’s original recipes can be found on page 52 in his cookbook.
Walnut Pâté Sandwich with Arugula & Pears
For these sandwiches I used ciabatta bread, but any type of bread will be great. In addition, the toppings can be changed to whatever you’d like. Alternatives include: spinach, tomatoes, roasted red bell peppers, cheese, etc.
Adapted from: Vegetarian Times
bread (ciabatta, whole wheat, foccacia, peasant bread, etc)
1 cup walnuts
1 15oz can cannellini beans, rinsed & drained
juice of 1 lemon
8 garlic cloves
1 tbsp olive oil
pinch of salt
pinch of pepper
pinch of red pepper flakes (optional)
Add all of the pâté ingredients in a food processor. Purée until smooth.
To make sandwiches, spread the pâté onto the bread, top with arugula, pear slices and cucumber slices.
Posted in Food Matters Projects, sandwich
Tagged arugula, beans, cannellini, ciabatta, dinner with aura, Food Matters Cookbook, Food Matters Project, food processor, garlic cloves, heat wave, hot, Mark Bittman, oven, pate, pear, sandwich, vegetarian, Vegetarian Times, walnut
As many of you have probably noticed through most of these posts, we don’t eat much meat here at Fifth Floor Kitchen. Our thoughts are that if we do want to eat meat, we prefer “happy cows/chickens/etc”. The fact that we didn’t have any meat in our fridge came in handy this weekend. Our fridge broke! Well, the freezer was working, but the fridge was warm. (Yes, the beer did not get as cold.) It’ll be completely fixed today, at 5pm, when the Refrigerator Man comes by and changes a thermostat. I guess these are the pleasures of home ownership? Most of the food survived, except some of the dairy products such as: milk, sour cream and some half-and-half. But we’re back to a happy kitchen.
This accompanied the Cucumber Gazpacho for dinner one night. Also very simple to make, and very springy. The original recipe called for pita bread, but while searching for it at Whole Foods I was concentrating on the “whole wheat”. So instead I grabbed a flatbread. (to me, these two are fairly similar- pita bread is thinner, while the flatbread is a bit thicker and softer) I would say this was similar to a personal pizza, it’s got veggies and cheese (but could have so much more on it). The only exception is the “sauce” is cilantro-hummus-flavored. So as long as you like cilantro, this is defintely worth a try. The veggies on this don’t need to be the same, feel free to add what you like on your flatbread.
Veggie Flatbread with Cilantro Hummus
Inspired by: Vegetarian Times
1/2 cup cilantro leaves
4 garlic cloves, peeled
1 15-oz can chickpeas, rinsed and drained
juice of 1/2 lime
2 tbsp olive oil
1/2 cup water
2 flatbreads (or pita’s)
2 jarred roasted red peppers, drained & sliced into strips
1 cup spinach leaves
1 cup mushrooms, sliced
1/4 cup Parmesan cheese, shredded
Preheat oven to 400 degrees.
To make hummus, add the cilantro and garlic into the food processor. Turn on for about 1 minute until everything is chopped. Then add the chickpeas, lime juice, oil and water. Puree for 3 minutes until the mixture is creamy.
Place the 2 flatbreads on baking sheet. Spread each with the cilantro hummus. Then top with peppers, mushrooms and spinach leaves. Sprinkle with Parmesan cheese. Bake for about 10 minutes, the flatbread should be crisp and the cheese should be melting.
Posted in chickpeas, cilantro, flatbread, hummus, lime juice, mushrooms, olive oil, parmesan cheese, pita bread, refrigerator, roasted red pepper, spinach, Veggies
Tagged broken fridge, chickpeas, cilantro, cilantro hummus, cucumber gazpacho, flatbread, food processor, fridge, garlic, happy chickens, happy cows, lime juice, meat, mushrooms, Parmesan Cheese, pita bread, pizza, roasted red pepper, spinach leaves, Vegetarian Times, Whole Foods, whole wheat