|Fun and funny!|
With the year drawing to a close it is time to reflect on the accomplishments of the past 12 months and set goals for the coming 12 months. I know some do not participate in this tradition but the girls and I love to think about good times to come. An almost annual goal I make for myself and the girls is to eat healthier. We try but somehow end up slacking toward the end of every year, this being no exception.
In 2013 we have new tricks to keep us on track and a fabulous new cookbook from Emeril Lagasse to pull recipes from. Not the celebrity chef you thought I was going to say! Emeril’s Kicked-Up Sandwiches is full of amazing recipes from decedent to veggie laden.
For us, eating healthy is more about the meal we make together from fresh ingredients. A homemade meal with real food is so much better than those quickie meals we resort to when we don’t have a meal plan. With an entire book full of mouth-watering sandwich ideas like Grilled Peanut Butter, Banana, and Honey who would ever want to eat fast food again?
For our #SundaySupper meal this week we were invited to share one of Emeril’s yummy recipes with you and we selected the Three Cheese Veggie Sandwich. It is loaded with interesting veggies and the girls thought they would make great funny face sandwiches.
- 8 slices seeded or multigrain bread, toasted
- 1 cup Sun-Dried Tomato and Walnut Pesto (recipe follows)
- ½ cucumber, sliced into 1/8 inch-thick rounds
- Salt and freshly ground black pepper, for seasoning
- 4 slices provolone cheese
- 4 slices cheddar cheese
- 4 slices Swiss cheese
- ½ avocado, thinly sliced
- ½ cup thinly sliced sun-dried tomatoes
- 1 cup alfalfa or green leaf sprouts
- 1 teaspoon olive oil
1. Arrange toast slices in a single layer on a work surface. Spread 2 tablespoons or the Sun-Dried Tomato and Walnut Pesto on each slice of bread. On 4 of the slices, arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper. Place a slice of provolone, cheddar, and Swiss cheese on top of the cucumber, Divide the avocado slices evenly among the sandwiches and season with salt and pepper. Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.
2. In a small mixing bowl, toss the sprouts with the olive oil and a pinch of salt and pepper. Spread ¼ cup sprouts over the tomatoes on each sandwich. Complete the sandwiches with the remaining slices of toast.
Sun-Dried Tomato and Walnut Pesto
- 1/2 cup walnut halves or pieces, toasted
- 1 teaspoon minced garlic
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup whole sun-dried tomatoes
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Finely grated zest of 1 lemon
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1/2 cup extra-virgin olive oil
Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds. With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.
Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers,
|Helping out a sister.|
We decided instead of properly arranging the sandwiches we would make funny faces out of the sun-dried tomatoes, avocado, cucumber, and sprouts. I thought it might make the girls more interested in trying different foods. They already enjoy cucumbers and cheese and unfortunately were none too adventurous this time. Maurene ate the cheese plain and Audrey simply picked the new veggies off and ate the sandwich. I enjoyed every last morsel and nibbled on a few of the girl’s discards.
Not to worry, children do not usually try new foods the first time they are introduced. The best method of handling picky eaters is not to force the issue and introduce the foods again soon and often. It can take 15 times before a child will even try a new food and even then it might be a bit before they realize they like it. My girls will now eat some green foods they professed to hate such as peas, cucumbers, and spinach. It took time and patience.
|Just try it!|
If you would like the opportunity to introduce your family to new sandwiches, Emeril is your chef. One lucky reader will win a copy of this book tonight in our Twitter Chat. To be entered to win you must attend our twitter chat and send me a tweet with the #SundaySupper hashtag.
Here are more details From Isabel, the Queen of #SundaySupper: