Here’s a quickie for today. I got back from Chicago on Monday and I’m leaving for San Fran tomorrow. Don’t pity me though. As much as I’d like to be home this weekend I love the event I’m working and I love my job. After this I’m home for a few weeks and have lots to cook!
I’ve been more into sandwiches lately than usual. I think any sandwich is better when toasted or panini-fied. I made a simplified Turkey Rachel. You don’t necessarily need a recipe for this one.
2 slices wheat bread
4 slices cracked pepper turkey
2 slices swiss cheese (or 1 cup shredded)
1 tbs mayo
1 tbs ketchup
1 tbs relish
Mix mayo, ketchup, and relish.
Assemble the sandwich by spreading the thousand island dressing on the bread then topping with the cheese on the bottom, then turkey, then remaining cheese.
Grill, press, or toast until warmed and melted.
This was really good despite the fact that a) I didn’t plan on making it so I just used what was around, b) stronger bread would have held up better than my light wheat bread, c) I needed a quick dinner.
I didn’t have any slaw so that would be fun next time. Rye bread would have really made a stronger sandwich. Look how squished it got in the press!
Way back when, I saw that Boston’s Rose Kennedy was having a food truck gathering. Unfortunately Occupy Boston meant that the food truck festival has to be postponed. Something like 150 protesters were camping out (I’d have a real stat if Occupy Boston’s own website actually worked).
My beef with this was that they were not only vague with their mission, but they destroyed the park, lived in unsanitary and unsafe conditions, spent taxpayer dollars on police details, and refuse to recognize altering views. I feared when I attempted to obtain a permit for the park at work (by following the regulation, paying the fee, and leaving the park in perfect condition) that Occupy Boston would have ruined it for everyone. Thankfully I got my permit.
Ok, I’m off my soap box. The food truck gathering was rescheduled and I just happened to be working in my office that Saturday. It was perfect timing and Ms. M met me for some lunch.
It was better than other food truck festivals I’ve been to. It was great to see so many out I hadn’t had before AND there wasn’t an entrance fee. We scoped ‘em all out and then chose randomly.
I saw Staff Meal and was psyched to try it. I was pretty drawn to the bacon jam and the truck made chorizo. These two items were dictating my choice. I couldn’t pass on the bacon jam.
I got the chicken paprikash taco with bacon jam and French’s onions. It was the most interesting taco I’ve ever had. I loved the tender chicken with the paprika. The salty bacon jam was to-die-for. It had a lime to squeeze on top for freshness and crunchy onions.
Ms. M got the truck made chorizo taco with lime crema, radish, and lettuce. It looked really good too. I just didn’t want to spend $10 on just 2 tacos. They were pretty special and significant but still a touch pricey.
Then we were onto the sides. I saw the menu at Mei Mei Street Kitchen. They had some fun looking items and I hadn’t heard of their truck before.
I got the fiddleheads. They were really lightly battered and fried. I looooved that they weren’t greasy and the freshness really came through. I wasn’t into the wasabi mayo though.
The Greenway is expanding their mobile eats in a big way…and I’ll be there!
When I saw the discount bananas I couldn’t pass them by. Seriously, $0.38 for 4 bananas! How crazy is that? I love the discount produce. The discount alone was my motivation to make banana bread.
When I thought about Banana Bread, I figured I should consult a baker since I am not one. I stopped by Jess’ blog and she even has a whole banana section! Chippy Peanut Butter Banana Muffins (adapted from Noble Pig by way of Flying on Jess Fuel)
2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup light brown sugar
1 tbsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
3-4 ripe bananas
1 cup milk
1 cup chunky peanut butter
2 tbsp canola oil
1 tsp vanilla
1 large egg
1 cup cinnamon chips
Preheat the oven to 350 degrees. Sift together flours, sugars, baking powder, salt and cinnamon into a large mixing bowl.
In another mixing bowl, mash the bananas. Then add the milk, egg, vanilla, oil and peanut butter and mix well.
Pour the wet ingredient into the dry and mix until just combined.
Fold in the chips.
Pour the batter into muffin tins lined with cupcake liners or sprayed with nonstick spray. Depending on how big you like them, the batter will make 12-18 muffins.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Mine made one loaf and 6 small muffins. They were pretty gooey since I upped the banana and peanut butter ratios. I really liked the peanut butter in there…it made it richer. Peanut butter and banana are so great together.