Tuesday, April 8, 2008

Monday's Eats

Sometimes you have a great idea for a recipe and then when you try it just does not work out. I woke up this morning planning to make a Strawberries and Cream Oatmeal. I was going to make some oatmeal the usual way and then top it with some pureed strawberries. I expected the puree to be thicker but it was really watery. Maybe cooking the strawberries would have been better? I pictured creamy oatmeal with a ribbon of strawberry goodness but instead I got a watery strawberry oatmeal. I ate it any way and i jazzed it up with some trail mix and fresh strawberries.

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Lunch was a real indulgence. Delicious but not something I eat every day. I had a ciabatta roll on which I put a very thin slice of ham and a thicker slice of honey roast turkey. I topped it off with a slice of provolone and put it under broiler. Unfortunately I put the other half of my roll next to my sandwich and rather than toasting it burnt. Luckily I just cut the burnt part off, which meant less calories and less bread so my stuffing could really shine. I also added some whole grain mustard and a bit of hot sauce.
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The ciabatta roll was sooo good! They are from Trader Joe's and you must get some today (or make you own like Kath)!

For dinner I wanted something lighter so I had a ginormous salad.
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On my salad I had: hardboiled egg whites, artichoke hearts, radishes, tomatoes, red peppers, kidney beans, red cabbage, cabbage and herb salad mix!
I topped it all off with a quick dressing of equal parts balsamic vinegar, olive oil, a splash of maple syrup and a squirt of whole grain mustard.

2 comments:

VeggieGirl said...

my goodness, that is the most vibrant oatmeal I've ever seen!! love the deep red color. since strawberries have a high water content, that's probably what made the contents so watery. try dried strawberries!

oooh, your salad is comprised of such gorgeous colors!

Anonymous said...

hey meredith. you could try this recipe with strawberries instead of raspberries. it's from Ina Garten.

Triple Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur
Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.