Tuesday, October 28, 2008

Monday, October 27, 2008

Tonight's Dinner


Here is what we had for dinner tonight. I made roasted acorn squash, steamed broccoli, salad and dh made flat bread. The bread was a repair job. I found 2 bags of yeast roll dough in the freezer. I tried to get them to rise, but they were old and they were not doing what they were suppose to. Dh rolled them out and the dipped them in an herbed olive oil and then cooked them on my griddle. I told him that I now knew what was going to happen to the rest of the bag. I wasn't too fond of the acorn squash recipe, I want to fool with it some more. The hardest part was trying to get good even slices.

I know that the plate looks a little empty but believe me we were all stuffed. The salad was huge! We bought lettuce for $.79 a head so we have a lot of lettuce to use. LOL.

Smothered Tempeh Sandwiches

I made this for lunch last week and it was OOOh so good. Please excuse the Dora plate..it was left over from my dd's birthday.

Smothered Tempeh Sandwich ~Eating Well

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 8-ounce package tempeh
1 tablespoon canola oil
10 ounces mushrooms, sliced
(I used baby bellas)
1 small red onion, thinly sliced
1/4 teaspoon salt
1 cup dry red wine
4 ounces sliced provolone cheese
8 thin slices whole-wheat bread, toasted

1. Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes. Reduce heat to medium and stir in wine. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes. Remove from the heat, top with cheese, cover and let stand until the cheese melts, about 1 1/2 minutes.
3. To assemble sandwiches, divide the tempeh among half the toasted bread. Top with the mushroom mixture and the remaining toasted bread. Serve immediately.

Summer Fae's Notes~ I find that there are not enough mushrooms and onions for me. I always use more. Don't forget to boil the tempeh first. My kids even gave this a thumbs up.