Roasted Vegetable, Goat Cheese and Pesto Sandwich

vegsandwich1

The vegetables smelled amazing while roasting. I hope that is a good indicator of flavor ūüėČ

Verdict: This is the best meatless sandwich I have ever eaten, and easily top five of all the sandwiches I have ever made. The kale pesto is so flavorful, the creamy goat cheese adds a tangy bite and the veg – seriously, this combination of ingredients is a match made in culinary heaven ūüėČ My husband would not touch this with a ten foot pole – it has the three out of four ingredients he refuses to eat. Oh well, more for me! My friend and I greedily/happily ate both of our sandwiches and can’t wait for the next time! I could have eaten this again for dinner…I may have a problem! ūüėČ Thanks for reading, enjoy!

Roasted Vegetable Goat Cheese Pesto Sandwich – adapted from Wonderful Joy Ahead

  • 1 baguette (I bought mine at Panera Bread – totally worth the $2.79!)
  • 1/4 – 1/3 cup of fresh pesto (I used this kale pesto)
  • 2T+ chevre goat cheese
  • 2 portobello mushroom caps (*I had 12 oz of cremini mushrooms*)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1/2 red onion
  • 1/4 cup extra virgin olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
¬†Directions –
Preheat oven to 475. Line two baking sheets with foil.
Gently wash the mushrooms and cut out the stem. Cut all vegetables in large pieces. In a large bowl, mix together oil, vinegar, salt, and pepper. Add the vegetables to the oil mixture and coat well. Place veggies in a single layer on the baking sheets, making sure each veggie touches the foil and is not on top of another vegetable. Place the vegetables in the oven. Roast for about 15 minutes, flipping the vegetables over at the 7 minute mark. They are ready to take out when the onions are starting to char on the edges and the peppers get nice blisters on the skin.
While the vegetables are in the oven, cut your bread to the length that you want your sandwich.  Slice in half and remove part of the inside to make room for the filling.
Spread 2-3T of pesto on one half of each sandwich. Then spread 1-2T of goat cheese on the other half of each sandwich.
vegsandwich
Remove the vegetables from the oven, and layer the vegetables in tidy layers over the bread. Close the sandwich up. Place on the baking sheets and put back in the oven to let the residual heat warm up the cheese for 5 minutes.
Advertisements

Bulgur Chili (vegan)

I have never cooked with or tasted bulgur before today, but I can now say it’s a great healthy, whole grain to use. My only dilemma now is finding more tasty recipes to use up the rest of the package of bulgur! I’ve been looking through my trusty, stand-by websites for inspiration, but there aren’t a whole lot to choose from. I did however find a ton here, some of which I bookmarked and hopefully will get around to trying soon. I have so many bookmarked recipes…really, way too many! Thanks for reading, enjoy!

Bulgur Chili ingredients – adapted from Naturally Ella

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 whole cloves, minced
  • 1 green pepper, diced
  • 1 cup corn kernals
  • 1 cup halved cherry tomatoes
  • 2 mediums jalapenos
  • 1 tablespoon cocoa powder
  • 1 cup tomato sauce
  • 1 can kidney beans, drained (I didn’t have kidney beans, so I used black beans)
  • 1/2 cup bulgur
  • 1/2 teaspoon each cumin, cayenne pepper, chili powder, paprika
  • 3-4 cups vegetable stock (I ended up using 3.5 cups, it just depends on how thick or soupy you prefer your chili)

Directions –

In a large stock pot, heat olive oil over medium heat.  Add onions, garlic, and peppers, saute until they begin to soften.  Stir in spices, corn, and tomatoes.  Continue to cook for 2-3 more minutes.  Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.)  Once boiling, reduce to a simmer and stir occasionally.

If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.)  Let simmer for 45 minutes until bulgur has softened.  Taste and adjust seasoning.



Black Bean Confetti Salad

Quick post: This salad is tasty and super healthy for you. I thought of adding seeded/de-ribbed jalapeno to this, but I chickened out. I did add red onion to this, and those can be quite “spicy” sometimes – especially raw. It adds a nice bite to the mix, but if you like more heat add more cayenne pepper. Thanks for reading, enjoy!

Black Bean Confetti Salad – adapted from Smitten Kitchen

This works equally well as a small salad‚Äďeven tossed with salad greens for more
bulk‚Äďor alongside salsa fresca for scooping up with a¬†tortilla chip.

  • 2 15-ounce cans black beans, drained and well-rinsed
  • 4¬†bell peppers, a mix of colors, chopped into a small dice
  • 1/2 super-large or 1 medium white onion, chopped into a small dice
  • Juice of one lime
  • 3 tablespoons¬†olive oil
  • 1 teaspoon¬†ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon honey
  • 1/8 teaspoon cayenne
  • Optional: If you‚Äôre the kind of person who loves cilantro, it‚Äôs a great match¬†for this salad.

Directions –

Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller
bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2
cup of dressing. Pour it over the bean mixture, toss it well and adjust
seasonings to taste.

Sloppy Joes

As much as I love having my husband home at dinner time, it’s nice to be able to make things that I know he doesn’t like to eat…sloppy joe’s is one of them. This is my go-to recipe for sloppy joe’s that I first tried out five years ago. It is the only recipe I can remember trying, because I knew my search was over for a¬† good ‘ol kid friendly, nostalgic meal. It’s really easy to put together and requires ingredients that I almost always have on hand. Little Man M always enjoys this, and S will eat some meat and the bun on the side – she’s my picky eater. Speaking of “buns”, the one’s pictured are the leftover buns I froze several weeks ago. The batch made eight buns and they were so much better than store bought that there was no way I was going to toss the remaining three. They, along with any other breads I have frozen, taste unchanged after hibernating in my freezer. The next time we have hamburgers, I will be sure to make them again and share it with you.¬† Oh, sorry about the lack of pictures – my kitchen is so dark that sometimes I have to use the flash on my camera – natural light is always 10x’s better! Thanks for reading, enjoy.

( brown sugar not pictured – oops!)

Sloppy Joe Ingredients – adapted from Rachel Ray

  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar
  • 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 4 crusty rolls, split, toasted, and lightly buttered
  • Garnish: sliced ripe tomatoes and pickles

Directions –

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper. Have plenty of napkins on hand!