Anyone have any quick suggestions for me? This weekend I tried a new type of bread that I do like, but will make a few changes to next time around. All around I’m pleased with the first loaf with a garlic basil flavoring. Oh my! It’s extremely tasty. There’s only one problem.
I don’t know what to eat with it for lunch this week. I’m thinking some type of tomato sauce concoction but I’m stumped. I don’t want to have any noodles along with the bread (limiting my carbs). Suggestions highly welcome. And a tomato based idea isn’t something I HAVE to do. Just the first thing that came to mind. Something preferably vegetarian as well.
I will be sharing the recipe and process for this bread later in the week.
bread salad!
What is that? Though I wonder what sort of croutons this bread would make? Hmmmmm…..
Google Panzanella or bread salad and you’ll get a thousand variations but it’s basically torn bread with tomato, cucumber, onion, maybe peppers with a vinaigrette dressing. The bread makes it very filling, and of course it’s delicious.
oooh, that does sound tasty. Honestly, I’d never heard of it so was wondering if it was a half-joke at first. Something new to explore and discover. Thanks Lisa!
Maybe a ratatouille type thing? It would go well with the basil/garlic/tomato idea.
I’ve never had ratatouille. I’ll have to look it up and see what it is. LOL! Thank you for the suggestion Beth.
A few thoughts…
1) Simple Bruschetta topping: diced tomatoes, sliced garlic cloves, and fresh basil mixed in a little olive oil with a bit of salt. (Pack a toothbrush…lol.)
2) Tuscan White Bean Dip. In a food processor (or blender though hard to get out) process 1 can white cannellini beans drained (or great northern or navy), 1 clove garlic, 1 T olive oil (may need a bit more if too stiff), a sprig of rosemary (fresh is best) and cracked black pepper. I take this in bentos a lot. It packs really well and is pretty if you put another sprig of rosemary in the box with it.
3) Roasted veggie soup. Line the baking pan for your toaster oven (easier, but lg oven works too) with foil and drizzle with olive oil.
Slice 2-3 tomatoes in half and place sliced side down. Place two carrots (or parsnips) beside them and 2-3 whole cloves of garlic (peeled). Bake for one hour at 350 degrees.
At the end of the hour dump the roasted vegetables (juice and all) in the blender with a can of vegetable broth and pulse.
This is making me want lunch!
Wow, Cathy! What wonderful suggestions. I just got back from the grocery store and saw your suggestions after shopping. And I must say that I am feeling proud of myself since I purchased cannellini beans thinking they might pair well. Several readers had suggested them in an Italian-cuisine inspired tuna salad when I had tuna questions. That dip sounds really tasty! I bet it would taste just as well if you ate the beans straight seasoned that way instead of blending them. Hmmmm……
And I’m saving your idea for roasted veggie soup for the fall. I want to start trying to see if I can find soups I like this fall. I’ve never been one big on soup, but discovered this past year that it might be an aversion to the taste of chicken broth rather than soup itself.
Thanks so much for your time. Your first suggestion has given me a great idea! (That I’ll share later. Cooking for the idea now. Hope it works out).
Ah, so this is the meaning of that text
lol I was totally thinking of tomatoes too when you said basil-garlic. I stand by eggplant parm then !!!
Yep, that was the meaning behind that text. I think some sort of tomato thing would be a great pairing as well. And as luck would have it, I purchased an eggplant this morning. Yeah, I think I have an idea indeed.
Hey toast a couple of slices and smear some cream cheese on it for breakfast… who says you have to have Cherrios?
LOL! That Cheerios reference means you’ve gotten to know me pretty well through this blog! LOL! Sans cream cheese in this house though. It’s something I’m still trying to get used to it.
How about a mozzarella and tomato panini? Just a few slices of tomato, some fresh mozzarella, maybe a few leaves of basil. If you don’t have a panini press, you can use a skillet and weigh the sandwich down with another heavy skillet.
Or a hummus sandwich. Spread some hummus on there, sprinkle on a few sunflower seeds and top with fresh veggies (cucumber, tomato, red bell peppers, lettuce, sprouts).
The possibilities are endless!
Gosh, why didn’t I think of panini. I have the pan and everything. Totally escaped my thoughts. I think it’s because of the shape of the bread maybe.