BBQ chicken sandwiches

August 2, 2008 at 7:36 am (domestic life, food) (, )

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:

Pulled BBQ Chicken Sandwiches
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
Excellent source of: Protein, Fiber, Niacin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc
Good source of: Vitamin A, Thiamin, Riboflavin, Vitamin K, Pantothenic Acid, Calcium

Changes for my personal taste — add a little heat Maybe a little less molasses and definatley more vinager

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ok, hot again

July 7, 2008 at 5:07 pm (domestic life, food, garden) (, )

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.

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March 25, 2008 at 8:03 pm (domestic life, food, vegetarian) (, , )

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


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.

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