I bought some bacon from the grocery store the other day and soon enough was faced with a dilemma: How to best use it? My husband is not a fan of bacon – he leaves for work early every day and finds it very difficult to eat a food as “heavy” as bacon at 4 o’clock in the morning. I was therefore left with quite a few slices of bacon. I ate a couple and then decided to use the bacon in a BLT sandwich or panino, so I went back to the store and bought a poppy seed bread roll and some Gouda cheese. I noticed they had yellow tomatoes on sale and got some of those too. Of course, being pregnant and very absent-minded, I totally forgot about the lettuce 🙂 It was too late to go back though, so I left the lettuce out and only relied on the bacon to deliver that much-needed element of crispiness.
I stumbled upon an interesting discovery at the specialty cheese section the other day: sun-dried tomato cheese! I love both cheese and sun-dried tomatoes. However, I have never never tried them together as part of one product, and I was very curious to see how this cheese would taste like.
I am a self-confessed cheeseaholic – as you know, I use cheese in lots of dishes, both sweet and savory, and cheese is a main ingredient in all of my panini. Meanwhile, my use of sun-dried tomatoes in oil has been rather limited so far – I mainly put them on top of homemade pizza, so there’s definitely room for improvement and experimentation in this regard.
I was so excited to find this cheese on display at the local specialized cheese shop! I used to eat Double Gloucester a lot when we lived in the UK, and I loved it. This hard cheese with a distinct mature flavor is ideal on fresh toast – I remember having it for breakfast with a glass of skimmed milk, and savoring its wholesome taste for minutes on end before the start of yet another busy day. Those where the days when we lived a tranquil life in the midst of the British countryside, surrounded by picturesque houses and an evergreen vegetation which made you want to get out and explore – to get out and live. Time used to pass slowly, and each day brought a unique meaning and a distinct appeal.
I used this dip the other day in a panino and absolutely loved it! It is the perfect dish to make now, when summer is on its way out and lets fall take over, and when the local markets are starting to sell plenty of produce at a reasonable price. This roasted pepper and eggplant dip is one of my favorite foods ever, and it gets better the more you let it “marinate” in the fridge – this gives its ingredients enough time to infuse with each other’s flavor and to create a multifaceted harmony of various tastes and aromas.
This is a dish my mom and aunt used to make very often when I was growing up. They would prepare large batches, which they would can for the winter ahead. The canned dip would last us the entire winter: nutritious, flavorful and light, it would remind us of the beauty and warmth of seasons past. To us, this was both a flavorful and a functional dish: it satisfied a need, and told a story.
Since becoming pregnant I have tried to live a healthier lifestyle and to eat a nutritious, fruit and veg based diet. I’ve been paying more attention to how my body interacts with certain foods or drinks – for instance, I have noticed that my baby becomes hyperactive whenever I drink coffee, and I have limited my daily caffeine intake as a result. It has been a process or rediscovery – of my body, my diet, and my general well-being. Thankfully, summer is the season when healthy eating can be accomplished relatively easily – in my case, I need some fresh produce, a panini grill and/or a blender, some inspiration and, of course, a bit of willpower 🙂
As someone who’s interested in nutrition, I was pleased to be contacted by Oatworks to review their oat-based fruit smoothies. Oatworks sent me a pack of smoothies to try for the purposes of this review. All opinions expressed here are my own.
One of the questions that pops up in my posts rather often is: What to do with leftover food? I’m always interested in repurposing food that is still safe to eat, and the thought of throwing it away does not sit well with me at all. I did some thinking and came to the conclusion that this must be a personality trait I inherited from my parents and my aunt. They were thrifty and very resourceful, and with good reason: the times were hard and food was scarce, and so they cherished every bit of it, and repurposed it with a passion.
I faced a new “leftover challenge” last week, when I realized I still had some roasted red peppers in the fridge. The roasted red pepper salad was an element of my 4th of July menu, and it looked like I had made a little too much of it.
You have leftovers in the fridge and you really don’t want to throw them away, so you frantically think of ways to use them up creatively – who hasn’t been there before? I, for one, have been there and have done that lots of times – perhaps too many times 🙂 It happened again the other day, when I had some leftover hummus I wanted to use before expiration. I have always been a fan of hummus – I like its earthly flavor and healthy protein content – and I really did not want it to go bad before I got the chance to use it. My mind went straight to the most convenient and familiar option: panini!