Shayna posted a link to her toasted spinach sandwiches here.
I roughly chopped two medium-sized stalks of celery and two green onions and put them into the Smart Chopper (that’s what it was called when it was given to me) to chop them finely. Two onions were one too many, but that’s OK; I like onions. I put everything into a bowl and mixed it up (I used Tabasco-brand hot sauce, and Best Foods Light Mayonnaise BTW) and spread it onto Milton’s Multi-Grain bread. I chose Havarti for the cheese. I forgot to buy ‘butter-flavoured cooking spray’, so I just used olive oil-based margarine for the toasting.
The results?
Quite tasty! I like the crunch of the celery and the green onions, and the Tabasco gave it a nice zing. The extra green onion gave it a bit of power too, which people will like or not as they will.
I’m so glad you liked it! To be fair, though, it’s not “my” recipe, it came from a cook book, I just modified it slightly to make it a bit healthier and zingier.
We had the best quiche we’ve ever had at Un Bon Café on 2nd street, just down the street from the Congressional House buildings this morning. Now that’s a recipe I’d like to have! Mmmmm.
I made them too! I used Swiss cheese and skipped the Tabasco 'cause I didn’t have any, but I thought they were quite yummy (astounding when you consider spinach and I have been sworn enemies since I was a wee little Marli).
I had some left over so the next day I crammed it into a whole wheat Pita pocket and heated it up in my toaster oven. Also yummy!
Ask, and Ye shall receive. (And thanks for the shout-out, Grace!)
What a fabulous website! Thanks for pointing us to it. I am definitely going to have to check it out.
Oh YAY!!! I’m so glad I could contribute something you like to your efforts. And Go You for taking a chance on something you don’t ordinarily like and trying it. You rock! Hope your new healthy lifestyle is going well!
Yummers, this sounds good. I have a whole gardenful of spinach and have been trying to brainstorm a recipe to use up a big batch, and I also have some Acme brand whole wheat bread and that thick Greek yogurt.
I hope you like it, too. I was thinking this could also be delicious with a slice of tomato under the cheese, too. Well, that is if you like tomatoes, which I don’t. So I’m not going to try it that way – I’ll let someone else be the guinea pig.
Shayna: Thanks for the soup recipe. Looks like I’ll need to buy a purée-olator.
I sent the Toasted Spinach Sandwich recipe to a pair of friends. They said it looks snacky, but haven’t tried it yet. They’re vegetarian, and it looks like they’ll be coming up for a sleepover this weekend; so maybe I’ll make it for them (and me!).
Word of warning to those who a) don’t have an immersion blender and b) haven’t had much experience pureeing soups: be very careful when blending the soup. Nothing worse than having a bunch of piping hot, starchy gloop spraying all over your kitchen (and your face).
Bed Bath & Beyond is a couple of blocks away, so I got a Cuisinart Smart Stick Hand Blender (with the chopper/grinder and whisk attachments and the mixing/measuring cup). As long as I was there I picked up a digital scale, digital probe thermometer, and a deep-fry thermometer.
This does not make any sense.