Sunday, September 9, 2007
2 sm cups of coffee (light/sweet)
1 chocolate covered glazed donut
1 lg sugar topped bran muffin
bag of nacho cheese flavored Doritos (net wt. 1 oz.)
1 pkg of strawberry creme "minee" sandwich cookies (6 per pkg) total net wt. 1.2 oz.
1 apple
med coffee (light/sweet)
1 orange
bottle of water (16.9 fl. oz.)
1 Egg Florentine breakfast muffin sandwich* (net wt. 6.13 oz.)
sm-med serving of eggplant stir-fry medley**
sm-med serving of noodle pasta/tomato sauce**
sm-med serving of green salad**
2 sm nectarines**
bottle of water (20 fl. oz.)
3 chicken salad on multi-grain bread sandwiches
1/2 pack of cigarettes
*fully cooked, not labeled for individual retail sale
**courtesy of
Food Not BombsSaturday, September 8, 2007
lg coffee (sweet)
1 pretzel (plain)
1 nectarine
1 can of (lemon) iced tea (12 fl. oz.)
1 glazed donut
1 banana
lg serving of sliced turkey/gravy
sm side of tomato gazpacho
sm side serving of onion rings
1 poppy seed bagel (plain)
bottle of water (20 fl. oz.)
lg iced coffee (20-24 fl. oz.) light/sweet
9 carrot sticks (slivers/slices)
1 turkey/mayo on bread roll sandwich
bottle of water (20 fl. oz.)
7-9 sm pieces of chocolate/caramel/taffy candies
2 3/4 slices of green pepper/onion/cheese pizza
bottle of water (20 fl. oz.)
3/4 pack of cigarettes
5 recipes:“We love to tailgate and would love new ideas for hearty sandwiches.”
Take it on the roadAutumn ushers in two of America’s great seasonal rites—football and tailgating. Both require strategy. For the latter, pack delicious, hearty sandwiches of deli meats and salads in chewy breads that won’t fall apart. Prepared, sliced and wrapped ahead of time, these heroes are great on the go and easy to eat. The final touch: cool drinks and plenty of napkins.
(1)
Muffuletta SandwichBe sure to hollow out the bread so the salad can fit inside. Doing so also cuts carbs and calories.
Olive Salad:
1 cup each pitted green and black olives, coarsely chopped
1 tablespoon tiny capers
1/3 cup diced (1/4 inch) roasted red bell pepper
1⁄4 cup diced (1/4 inch) celery, with leaves
2 tablespoons chopped flat-leaf parsley
2 teaspoons finely minced garlic
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Sandwich:
1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out
4 ounces each thinly sliced Genoa salami and mortadella (found in the deli section)
4 ounces thinly sliced provolone cheese
1. Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.
2. Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with salami, provolone and mortadella, then top with the remaining Olive Salad. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour.
3. Unwrap, cut into 6 wedges using a serrated knife, then wrap them for the road.
(2)
My HeroBe sure to drain the salad before adding to the sandwich.
1 French or Italian bread (7 to 8 inches long)
1 tablespoon plus 2 teaspoons olive oil
8 tender arugula leaves
1 ripe plum tomato, cut into 1/4-inch strips
1 tablespoon balsamic vinegar
Salt and pepper, to taste
3 slices mozzarella (about 1/8 inch thick)
4 whole fresh basil leaves, rinsed and patted dry
2 thin slices (2 ounces) prosciutto di Parma
4 thin slices (1 ounce) Genoa salami
1. Split the bread lengthwise and pull out some of the insides. Brush the insides of the bread with 2 teaspoons of the olive oil.
2. Make the salad: Toss the arugula and tomato strips in a bowl with the remaining tablespoon of olive oil and the balsamic vinegar. Season with salt and pepper.
3. Layer the bottom of the bread with the mozzarella, basil, prosciutto and salami. Top with the salad. Cover with the top of the bread. Cut the sandwich in half on the diagonal and wrap well for the road.
Serves 1. Per serving: 900 calories, 67g carbohydrate, 43g protein, 50g fat, 90mg cholesterol.
(3)
Rich Little Po’ BoyBroiling the tomatoes adds rich flavor to the sandwich.
3 small ripe tomatoes, halved
Salt and freshly ground black pepper, to taste
1 Italian bread (12 inches long)
1⁄4 cup mayonnaise
1⁄4 pound thinly sliced rare roast beef
4 thin slices ripe Brie cheese
4 to 6 lettuce leaves, rinsed and patted dry
1. Preheat a grill or broiler; set the rack 3 inches from the heat source.
2. Grill or broil the skin side of the tomatoes until slightly charred (15 minutes on the grill, 8 minutes under the broiler). Sprinkle with salt and pepper. Set aside.
3. Halve the bread lengthwise and pull out some of the insides. Spread the mayonnaise on the bread. Arrange the roast beef evenly over the bottom half and lay the Brie diagonally over the meat. Top with the lettuce.
4. Place the tomatoes on the top half of the bread and mash them slightly with a fork. Invert the top over the bottom half of the sandwich, cut it in half crosswise and wrap well for the road.
Serves 2. Per serving: 580 calories, 35g carbohydrate, 26g protein, 38g fat, 80mg cholesterol.
(4A)
Turkey Meatball GrinderThis recipe can easily be cut in half. For convenience, use your favorite tomato sauce.
Turkey Meatballs:
2 pounds ground turkey
1 onion, grated
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seeds
Salt and pepper, to taste
1 egg, lightly beaten (optional)
2 tablespoons olive oil
About 3 cups of your favorite tomato sauce (for Sheila’s Homemade Tomato Sauce, visit Parade.com)
8 French rolls (each about 5 inches long and 3 inches wide); or 3 Italian breads (about 15 inches long and 3 inches wide), sliced into 3 pieces each, with the insides pulled out
1. Prepare the meatballs: Combine all the ingredients in a bowl. Form into 24 meatballs, about 11⁄2 inches in diameter.
2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to a paper towel to drain.
3. Warm the tomato sauce over medium heat in another skillet. Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.
4. To serve, spoon about 1/4 cup of tomato sauce into each roll, coating well; spoon
3 meatballs into each bread. Wrap the sandwiches in foil for the road.
Serves 8. Per serving (without the egg): 650 calories, 75g carbohydrate, 34g protein, 24g fat, 100mg cholesterol.
(4B)
For the Tomato Sauce (Sheila's Homemade):
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 each red and green bell pepper, cored, seeded, halved and cut into slivers crosswise
2 cloves of garlic, peeled
and slightly bruised
2 cans (28 ounces each)
Italian plum tomatoes, drained (reserving juices) and chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
Pinch sugar
Salt and pepper, to taste
1/4 cup chopped flat-leaf parsley
1. Heat the oil in a large, heavy pot over medium-low heat. Add the
onions, peppers and garlic and cook for 15 minutes, stirring occasionally. Add the tomatoes along with 1 cup of the reserved juices, tomato paste, oregano, sugar, salt and pepper.
2. Cook for 25 minutes. Adjust seasonings. Mash the garlic with the
back of a spoon and stir into the sauce. Stir in the parsley and set the sauce aside.
Serves 8. Per serving: 130 calories, 50 calories from fat, 18g carbohydrate, 3g protein, 5g fat, 1g saturated fat.
(5)
Easy-As-Pie Tomato SoupLadle the hot soup into a thermos if bringing to the game.
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups sliced yellow onions
2 garlic cloves, peeled and minced
½ cup chopped fresh dill, plus dill sprigs for garnish
Salt and freshly ground pepper, to taste
2 quarts chicken broth
2 cans (28 ounces each) ripe Italian plum tomatoes, drained
1 teaspoon ground allspice
Pinch of sugar
Grated zest of 1 small orange
1 cup sour cream, for garnish
1. Melt the butter with the olive oil over low heat in a heavy pot. Add the onions and cook, covered, until tender, about 20 minutes. Add the garlic for another 5 minutes.
2. Add half the dill, season with the salt and pepper, and cook, uncovered, for 15 minutes.
3. Add the broth, tomatoes, allspice, and sugar. Bring to a boil, reduce the heat, cover and simmer for 45 minutes. Add the orange zest, remove from the heat and cool slightly.
4. Puree the soup, in batches, in a food processor.
5. Return the soup to the pot, add the remaining dill, and simmer for 5 minutes. Serve immediately; or cool and refrigerate, covered, overnight.
6. Taste and correct the seasoning. Garnish the soup, hot or cold, with a dollop of sour cream and a sprig of dill.
Serves 8 to 10. Per serving: 160 calories, 110 calories from fat, 10g carbohydrate, 2g protein, 13g fat, 4.5g saturated fat, 15mg cholesterol.
previous recipes/article courtesy of Sheila Lukins and Parade Magazine (published September 9, 2007)
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