It makes perfect sense…I mean, let’s face it, bread by itself IS pretty freakin’ fantastic, but man, then you go and slice that baby up? The possibilities are practically ENDLESS! I feel compelled to make the following addendum to that old adage…
The best THINGS are BETWEEN sliced bread! 😀
If you follow me on Instagram, you already know that my ‘wiching ways never ended last month. Oh no, my love for the sandwich has now grown into an all out obsession! Now, while I could seriously wax poetic about each and every one of these “lustiments” I’m about to share with you, I feel I’ve been chatty enough this week, so how about we just let the FOODPORN tell the tale of my most recent MOUTHGASMS? 😉
“The Greek”
Lettuce, turkey, red onion, tomatoes, sprouts, kalamata olive tapenade, and crumbled feta with roasted garlic hummus.
“The German”
Lettuce, turkey, aged Gouda, sprouts, pickled red cabbage and smoky onion mustard.
“The Californian”
Lettuce, turkey, cucumber, avocado, strawberries, sprouts, and red onion with mayo.
“The PCB&J Tornado”
Peanut cashew butter, lettuce, turkey, red onion, sprouts, sliced peaches, and homemade “jam” (mashed raspberries).
“The Wine Lover”
Lettuce, turkey breast, aged Gouda, red onion, sprouts, annnnnnnd Cabernet Sauvignon jelly (a fun find from this past weekend!).
“The UP and Down Under”
Taking a cue from Arman, I started with Vegemite, lettuce, turkey, and avocado…but then I just couldn’t STOP and added with bell pepper, red onion, sprouts, cucumber, AND tomato!
“The Eiffel Tower”
Herbs de Provence mustard lettuce, turkey, cucumbers, red onion, sprouts, homemade pickled beets, bell pepper, avocado, and fresh blueberries + blueberry preserves.
“The Chelsea”
For some other blogger love, I FINALLY got around to trying the combo that Chelsea is always raving about: turkey, sharp cheddar, apple slices, and fig jam all melted to perfection…of course, I HAD to add my beloved sprouts!
“The Fridge Purger”
Sunflower seed butter, lettuce, tofu that may or may not have expired in May 😉 , leftover baked sweet potato, shredded zucchini, strawberries, and my homemade raspberry “jam”
And of course, saving the BEST for last…
“The YOLKPORN”
Raspberry “jam”, lettuce, sprouts, a {second attempt} PERFECTLY fried egg, sharp cheddar cheese, and more jam.
Now head on over to Peas & Crayons, give our girl Jenn some MAD LOVE for keeping up with all our foodie shenanigans with a newborn in the house, and check out all the delicious link ups on the worst day to read blogs when your hungry!
Might I suggest you grab a sandwich? 😉
If KMB were a restaurant, which sandwich would you order
off today’s menu?
What sandwich would you create and what would you name it?
Let’s face it…as much as I admired them as a knobby-kneed pigtail-wearing little squirt, I will NEVER be the Disney Princess type…well, unless somebody comes up with a pirate princess or something! Hmm, that’s now there’s an interesting visual.
Anywho…ADD moments aside, it looks we have some real meal-prepping MACHINES out there! I’m just happy to join in and I hope that this marvelous motivation keeps playing out or I may have to resort to sparklifying all my foodie pics in order to distract you guys from my laziness! 😉
And speaking of sparkles…
I’m willing to bet this BRIGHT bowl of deliciousness is to thank for my SPARK of energy in the kitchen this weekend. 😉
Like I said, I was going for just plain ol’ peach salsa, until I had the GENIUS idea to add  bloobs (not to be confused with chicken titties). Then, once I saw all that color, it only made sense to add the fresh corn I’d almost forgotten about been saving for a special occasion.
Which brings me to my FIRST kitchen trick:Â
Ever try to cut corn off the cob and basically find yourself transported to World War P (as in produce) where kernels are popping off in the air like wildfire? Well, I have a way to keep you safe from that friendly fire…
♫ I like big BUNDTS and I cannot lie! ♫
Wait, wtf? I mean, yeah…so anyway…do yourself a favor and grab a bundt (OR if you have company in the kitch and can also grab a BUTT but I’ll warn you that doing so may delay your meal-prepping efforts…just promise me you’ll remember to turn off the stove first! ;)). Omg, ADD…staaaaaaaap! Ok, so grab a bundt PAN, stick your cob in the hole…ahhhh!
Must…resist…urge…to…make…obscene…comments! 😉
Using a very sharp knife, shave the corn kernels off in a downward motion and watch in sheer delight as all those babies fall exactly where you want them too…then giggle over the fact that you’ve got a corn cob up your BUNDT! 😉
As for my NEXT trick…
For all you pickle lovers out there like me who may or may not be quite intimidated by the whole canning process, I HAVE the answer…
Next time you finish up a jar of pickles, do NOT pour out that sweet beautiful brine! Instead, slice up a cucumber (or an onion, or a BEET, or anything else your picklin’ heart desires!), pop those slices in said jar, twist on the lid, and dance your way to the fridge knowing that come tomorrow…
You’ll be tickled PICKLED pink!
And while we’re getting down with our produce and proving to ourselves that we did NOT overdo it at the farmer’s market last weekend, how about we turn our attention to some beautiful to-MAY-toes?
If you stare at this picture long enough, they kinda start to look like alien faces. But I have a quick fix for that bit of paranoia…
Take a teaspoon and pluck out all their eyes seeds! 😉
Seriously, until a quick Google search, I wasn’t really sure what the best way to seed a tomato was…it couldn’t be easier! Do that about 39576 times…ok, so maybe it was only like six…throw them in a pot with an onion the size of a cantaloupe, a few other things and you get THIS:
Behold, my very FIRST…completely HO-made…pahhhhhhsta sauce!
I’ve made my own sauce a few times from canned tomatoes and tomato paste and of course, “doctored up” more than a few mediocre jarred varieties, but this was my first time EVER making it completely from scratch…and I couldn’t believe how easy it was! Basically, I just eye-balled everything and added more seasoning as I went according to taste. After it was done cooking, I decided to put my immersion blender to good use and that chunky pot got a little makeover (and a bit of food styling ;))…
And came out as a thin and sexy CREAMY sauce!
I haven’t quite decided what I’m going to do with it yet…fulfill my original plan to make some sort of eggplant lasagna, freeze it, or go to the store, buy two loaves of garlic bread, and go to town, but I’ll be sure to keep ya posted! 😉
Super Simple Pasta Sauce
By:Â Heather @ Kiss My Broccoli
Prep Time: 15 minutes
Cook Time: 1.5 hours
Keywords: saute stovetop dairy-free vegetarian vegan tomatoes Italian summer
Ingredients (5 cups)
2 Tablespoons olive oil
3 cups diced onion
4 cloves garlic, minced
6 cups seeded, chopped tomatoes
1/2 cup chopped fresh basil
2 Tablespoons Italian seasoning
Salt & Pepper to taste
1 8 oz can of tomato paste (optional for thickening)
Instructions
1. Set a deep pot over medium-high heat, add olive oil and allow to come to temperature.
2. Once hot, add onions and garlic and saute until tender.
3. Reduce temperature to low, add the remaining ingredients, cover and allow to simmer for 1-1.5 hours.
4. If a creamier sauce is desired, use an immersion blender to liquify.
5. Add to your favorite pasta dish or as a pizza sauce OR allow to cool completely before transferring to bowls/jars and freezing for later use.
Oh, and another thing that was so super easy I could KICK myself for not doing sooner…cooking the wheat berries that have been in my pantry for over TWO FRICKIN’ YEARS! Seriously, after 10 minutes of oven toasting and 30 minutes of hot tub action, they went from this…
To this!
Just let me warn you that when you have wheat berries cooking, pasta sauce simmering, and eggs boiling, it’s of MAJOR importance to pay attention to which burners are which…
Because here it is two days later, my house STILL smells like burnt tires, and I’m pretty sure my risk for lung cancer has increased ten percent! I swear, I will NEVER learn! 😉
It’s a small price to pay though when a foodie’s on a mission.
The “Clean Out the Kitchen Collections” mission! 😉
Sadly, that isn’t even ALL the grains I’ve been hoarding collecting over the past few years, but I’m being all official and stuff and announcing it on the blog! Mark my words…I WILL make a dent in this collection before the end of the year!
Annnnd, thanks to my ADD, I’ve made this post even LONGER than yesterday! With that, I’m over and OUT!
Any tips or tricks to share with the class?
Who wants to join me with a little end of the year resolution? Accountability people…ACCOUNTABILITY! 😉
 While I may have been a teensy bit jealous of all the HLBs who were partying it up in the Twin Cities for the last three days, I DID have a pretty rocking weekend…and actually got to mark something off the good ol’ bucket list too! But you’re just gonna have to wait for those deets, because today, I’ve got other plans!
You ever have one of those moments where you do something that you are so freakin’ proud of yourselfMARVELOUS for that you literally want to pat yourself on the back? 😀 Well, I had one of those moments yesterday when this happened…
Seriously…who am I?!Â
Except for that ONE time, I NEVER meal prep. I mean, I see other people do it all the time…the Instagrammers with their perfectly arranged tupperware holding all their little pre-cooked meals. I’m always impressed by those posts, but then I sit back and think, “Eh, that’s too much work…who wants to give up half their weekend to do all that?!”
Without even intending on doing any of this, I got home from visiting the man-friend yesterday and decided that I was finally going to roast up the eggplant that’s been withering away in my crisper drawer for over a week. Next thing I know, I’ve got every burner on the stove going and I’m chopping veggies left and right…
While the eggplant was doing its roasting thang in the oven, I popped two FROZEN chicken breasts into the greatest invention known to man…
“My Precious” aka the deep-covered baker by Pampered Chef.
Now I’m no affiliate nor do I have any ties with PC, but I will say right now, this is one of the BEST investments I’ve ever made when it comes to cookware. Put this mamba jamba in the microwave with an ENTIRE five-pound chicken and it’ll be done in less than 30 minutes!
So anywho, the chicken titties 😉 went for about a ten minute twirl in the wave de micro. At the same time, I brought some water to a boil, threw in (or gently placed) five eggs, turned off the heat, put a ring on it popped a lid on it, and let them hot-tub it up for the same amount of time. So when the chicken was done, the eggs were too! Now doesn’t that complicate the ongoing question of which came first?
After that, the eggplant tagged in the wheat berries and those babies got all nice and toasty before taking a dip in a bigger hot tub…for about thirty minutes. While that was going on, I was grilling up some salmon, snapping pictures, contemplating the repercussions of inhaling carcinogens from pyrogenic pot holders, oh and getting in touch with my inner Edward Scissorhands…
Slice, dice, and SALSIFY!
I was going for peach salsa in the beginning, but you know what they say about plans…who needs ’em!
Keywords: raw appetizer snack vegetarian vegan Mexican summer
Ingredients (5 cups)
3 large tomatoes, diced
1 large peach, diced
1 medium green bell pepper, diced
1 jalapeno pepper, seeded and finely diced
1 small-medium red onion, diced
1/2 cup blueberries
1/2 cup corn
juice of half a lemon
1/3 cup chopped fresh cilantro
1 1/2 teaspoons garlic powder
Salt & pepper to taste
Instructions
1. Combine all ingredients in a large bowl and mix well.
2. Cover and refrigerate for 2-3 hours to allow flavors to fully develop.
4. Serve over chicken, fish, or tofu as an entree or with your favorite tortilla chips for a fun appetizer!
Shhh, don’t tell, but that tray is actually the organizer from the top of the dresser in my bedroom!
And come on, you had to know the sparkles were coming! 😉
Come back tomorrow (because I’m running high on words and low on sleep at the moment) and I’ll tell you ALL about the two jars in the top left of the pic which just happen to be HOMEMADE pasta sauce and bread & butter pickles! And I’ll give you a few  kitchen tips I learned along the way…including how NOT to burn your house down while boiling water!
Do you meal prep on the weekends?
What’s your favorite thing to make a big batch of to have during the week?
My name is Heather! I'm a southern gal with a passion for food, fitness, and photography...and alliteration if you didn't notice! Here you'll find a mix of random musings, delicious recipes, and hopefully a chuckle or two! Check out my "About' tab to learn more!
Lettuce, turkey, red onion, tomatoes, sprouts, kalamata olive tapenade, and crumbled feta with roasted garlic hummus.
Lettuce, turkey, cucumber, avocado, strawberries, sprouts, and red onion with mayo.
Lettuce, turkey breast, aged Gouda, red onion, sprouts, annnnnnnd Cabernet Sauvignon jelly (a fun find from this past weekend!).
Taking a cue from Arman, I started with Vegemite, lettuce, turkey, and avocado…but then I just couldn’t STOP and added with bell pepper, red onion, sprouts, cucumber, AND tomato!
Sunflower seed butter, lettuce, tofu that may or may not have expired in May 😉 , leftover baked sweet potato, shredded zucchini, strawberries, and my homemade raspberry “jam”
