Posts Tagged ‘rye’

Avocado (Tempeh) BLT

April 12, 2009

Completed Avocado BLT

I had some avocados that need to get used up soon. I had been struggling with a way to use them that wasn’t the same old-same old (guacamole, salsa, etc). When I mentioned it to a co-worker, he suggested making some kind of sandwich on my “fancy homemade bread”. And suddenly, it all hit me – an avocado BLT.

The only thing I was missing were the tomatoes, but a quick stop at Publix and I was good to go.

The first step is baking the bread. I know it says 5 minutes a day, but it certainly takes longer than that! But while the bread was baking I got everything else ready. As soon as the bread was in the oven, I tossed the baby spinach with some of Garden Fresh Artichoke Garlic Salsa to let it marinate for a little bit.

Salsa-Marinated Spinach

I sliced my surprisingly-ripe tomatoes and marinated them with a little kosher salt, black pepper and extra virgin olive oil. The avocados weren’t as ripe as I thought they were (we got them from a friend of my wife’s grandparents – a story for another day), but I managed to get some good pieces out of them. A little lemon juice to keep them from turning and it was time to sear the tempeh.

I’ve only just begun using tempeh and I’m still trying to figure out the optimum way to sear it, but I think it came out really well this time. As soon as the tempeh was done, I had to assemble quickly or the sandwich wouldn’t be warm at all, but I wanted to sautee my spinach a bit. After my last turn of the tempeh, I shut off the gas to the burner and as soon as the pan was clear I added my spinach. I didn’t want to cook it all the way – just wilt it – so I stirred it really quickly and put it back in the bowl.

Luckily, the freshly-baked bread was still warm so it wasn’t a cold sandwich after all, so I started by layering up the tempeh and tomatoes a few times and added my avocado.

Tomatoes and Tempeh

Topped the whole thing with the wilted spinach and I was ready to go.

With Spinach

I snapped some blurry pictures and quickly devoured the simply amazing sandwich. So many delicious flavors working together, I cannot wait to make it again.

Roasted Sweet Potatoes, Sauteed Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

April 10, 2009

Roasted Sweet Potatoes, Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

Sweet potatoes were on sale, the corn on the cob looked really good in the supermarket and a dinner was born.

I cut the sweet potatoes and tossed them with extra virgin olive oil, salt, black pepper and some italian seasonings. 450 degree oven for about an hour and they were ready to go.

Roasted Sweet Potatoes

The asparagus was sauteed in a little bit of roasted garlic oil, salt and black pepper until they turned bright green (any longer and they’re overdone).

The corn turned out to be very sweet and all I did was steam it for about 15 minutes (while everything else was getting ready).

Caraway-Rye Dinner Rolls

The caraway-rye dinner rolls was my first attempt at making rye bread from Artisan Bread in 5 Minutes a Day. I substituted whole wheat flour for regular all-purpose and it overpowered the rye flavor. I’ll have to work on increasing the proportion of rye flour to wheat in future batches. It certainly wasn’t bad – quite the opposite, actually, just not as flavorful as I was hoping for.