BBQ chicken sandwiches
I know,I talk about her all the time,but Ellie Kreiger’s pulled chicken BBQ rocks!
This time I am copying the whole receipe here:
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| 1 tablespoon canola oil 1 large onion, chopped 3 cloves garlic, minced 1 (14-ounce) can low-sodium tomato sauce 1/4 cup tomato paste 1/2 cup water 1/3 cup apple cider vinegar 5 tablespoons molasses 1/4 teaspoon ground black pepper 1/2 teaspoon liquid smoke1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups) 6 whole-wheat hamburger rolls  6 large green lettuce leaves Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll. Per Serving: Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg Changes for my personal taste — add a little heat Maybe a little less molasses and definatley more vinager |
ok, hot again
But this time I seem to be doing it better. Helps if I actually believe the weather report and prepare. I woke up early and worked in the garden for about an hour. Starting just after 6 – really. I made corn chowder this weekend and I made a bunch of extra bacon.( I like bacon as a garnish on my corn chowder) . This morning I made a bacon- mushroom quiche with the left over bacon. I also made Ellie Krieger’s Cool Cucumber Soup. Tasty , even before it chilled. I am hoping to make a bulger wheat veggie salad a bit later. That should feed us during the warm part of the week with almost no work when we come home to a 80 + degree house.
Dinner
Tonight’s dinner was a simple one -
Chopped salad – meaning romaine, carrots, tomato, can of corn( drained), toasted pecans and a sprinkle of goat cheese. The dressing was jarred pesto sauce thinned with lemon juice and whatever vinegar I grabbed.
cheese – smoked Gouda and a Cheddar/Stilton mix
and Something called San Francisco Polenta Bread – I made it muffin form
Ingredients:
1 cup flour ( I only had whole wheat)
1 cup Polenta
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 egg beaten
1 cup milk ( I used low-fat soy , it was what I had)
1/4 cup oil
preheat oven to 425 . mix ingredients bake 20 – 25 minutes in 8X8 pan or muffin tins
Very yummy – crunchy tops. but notice that last ingredient – oil. I forgot it – completely.Honestly, I never missed it. the left over muffins might be hard – but a little butter and heating them up in the microwave ought to take care of that.
That’s the second time this week I misread a recipe. I tried to make Ellie Krieger’s baked Falafel, but misread the oven temperature. It was tasty, but over cooked. I will try it again, but using the correct oven temperature.
