So I wrote my 50% final -- I think it went fine, considering all things (i.e. my lack of motivation to study). I found the multiple choice quite easy, and majority of the short answer fine. I even felt that I did fine with the quantitative and qualitative research critiques -- the only question is how the TAs will feel when they're marking! haha. No seriously. Sometimes they are inconsistent (lack of internal consistency affecting reliability of grading???) , so it can be frustrating at times. But I feel like I was writing the whole time, so that usually means something.
I made the most amazing sandwich when I got home -- well, actually, I saw this comic first (http://hyperboleandahalf.blogspot.com/2010/04/how-sandwich-makes-you-its-bitch-in-11.html), which made me crave a sandwich. I went to fridge, lo and behold, I have no sandwich ingredients. So, I went to the grocery store. Anyway, I was inspired to make this sandwich from the food blogs of Choosing Raw and a recipe I recall from Natalia Rose's book (Raw Food Detox Diet). Instead of meat, it utilizes sliced Portabello mushrooms that have been marinated in some kind of seasoning and then cooked to soften. I topped it with swiss cheese, slices of tomato, lettuce, and mayonnaise on the bread, and it was heaven! Here's my recipe:
Portabello Sandwich
same recipe can be used to make Portabello burgers -- simply use whole mushrooms instead of sliced.
Makes 1
Ingredients:
Marinade:
- 1-2 tbsp vegetable oil
- 1-2 tsp soy sauce (reduced salt)
- 1-2 tsp rice wine vinegar (OR juice from 1/2 lemon)
- 2 tsp dried basil
- 2 tsp garlic powder (POWDER not garlic salt -- You can use fresh garlic if you have it)
- black pepper to taste
- approx 3 thick slices of Portabello mushroom (these can be found pre-sliced in the refrigerated produce section)
- 2 pieces light rye bread OR 1 large flat romaine lettuce leaf cut into 2 pieces
- Light mayonnaise (optional)
- Vegetables to top (lettuce, tomato)
- cheese (optional)
Steps:
- Mix marinade ingredients together in a small dish or bowl. Place Portabello slices into a larger bowl, pour marinade all over, tossing to coat. Let stand for 5-10 minutes.
- Heat non-stick pan to medium heat, adding about 1-2 tsp of vegetable oil when the pan is hot. Put the marinated mushrooms in the pan, add about 1/4 cup of water to kind of poach the mushrooms. Put on lid and let cook for about 3-4 minutes.Save leftover marinade in the bowl.
- Meanwhile, toast bread (if desired), cut up vegetables for topping and/or cheese if using. Spread light mayo onto bread, if using.
- Lift pan lid, flip mushrooms over. Using leftover marinade, baste the mushrooms by pouring leftover marinade onto mushrooms. Put lid on again, cook for another 3 minutes (or, can turn off heat at this point).
- Assemble sandwich, leaving mushrooms last. Add Mushrooms, top, ENJOY!
My plan tonight is to just relax by drinking hot chocolate and reading my kindle. and eating salad. Yes I'm one of those weirdos that ENJOYS salads. Take a look at my ingredients and maybe you'll understand why:
- romaine lettuce
- julienned carrots
- blackberries (they were on sale!)
- marble cheese
- tomato
- sun dried tomato
- sliced cremini (baby Portabello) mushrooms
- light ranch dressing
- nutritional yeast (B-12 source)
It tastes absolutely divine! :) Happy Tuesday, everyone!
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