Tag Archives: vegetarian

Good Things from the Earth: Roasted Root Vegetables

30 Oct

Short and simple:

1 huge parsnip
4 carrots
3 beets
1 shallot, minced
olive oil
salt and pepper

Preheat oven to 400F. Peel and cut the vegetables. Toss with shallot, olive oil, salt and pepper. Roast until tender, about 45 minutes, depending on size. Beets will be slowest to cook, so manage the cut size accordingly. Eat the whole plate, ignoring everything else that was served for dinner that night. Talk about how good it was.

Servings: 2 (because Mr. U. insisted that I share, otherwise 1).

Frozen Overs – Curry

16 Oct

This started out as a strange Southern-style curry dish that involved ketchup.  I learned it while working at Susannah’s Gourmet Pantry in Jacksonville, Florida.  This recipe is my own take on that one that I made more times than I can count.  It’s definitely nothing like authentic curry, but it’s good comfort food and it’s something my husband often reaches for in the freezer when sent down to ‘pull something out’.  He loves it especially with roasted cauliflower, chick peas and green peas, which is how I have been making it lately.

Ingredients (makes enough for 5 square GladWare trays 8″ x 8″ plus fillings:

  • 1 large onion diced
  • 1 stick butter (I said this was a Southern thing, didn’t I?)
  • 1/2 c. flour
  • 5 T. curry powder (I used Penzey’s Maharajah)
  • 2 T. cumin
  • 1 T. crushed ginger
  • 1 small can tomato paste
  • 1 quart (4 c.) vegetable stock
  • 1/2 gallon of milk
  • salt to taste

If using chicken, you will use 8-10 breasts for this much sauce.  For cauliflower and chickpeas, use 1 head cauliflower, roasted and 1 can of chickpeas, drained.

Saute onion in butter.  Add dry ingredients and cook for several minutes, stirring constantly.  Add tomato paste and then slowly add vegetable broth and milk to make a smooth but thin sauce.  Cook until thickened, at least 15 minutes at simmering temperature, stirring frequently.

(The red bits in the sauce are saffron.)

While it is cooking, roast the cauliflower at 400F in the oven.  I toss it in some olive oil and Creole seasoning first.  DO NOT roast cauliflower in GladWare.  Use a sheet pan.  This is what it looks like after it has been cooked and portioned into the GladWare.

Portion the cauliflower and chick peas into freezer pans.  You can also freeze this sauce by itself or add some chopped cooked chicken.  It’s nice to freeze it by itself so you can add leftover bits and bobs to it on a busy night.  I use zip lock bags, stack them in a pan until they are frozen and then move the frozen flat bags to a freezer shelf.

Portion the sauce over each pan.

Or just toss it together if you are going to serve it right away.  Mr. U. really likes green peas in this.  I don’t freeze them in the sauce because then they’ll get lost and possibly lose color.  I add them, frozen, when I reheat the sauce and it makes for a very pretty dish.

My cousin’s husband said this sounded good but wondered if you could add different things to it instead, like instead of the cauliflower and chick peas!

Serve with a fun group of condiments if you like.  This is how we served it at Susannah’s, but with a good curry powder and the right add-ins, I don’t find I need the condiments any more.  It is fun to serve it with the condiments, though, and I even got my picky brother-in-law to eat it that way.  Pictured are:  cilantro, scallion, peanuts, dates, raisins, chutney and toasted coconut.

Quickies – Spinach, Red Onion, and Chickpeas

12 Jun

In early April, we met up with a good friend in Columbus, Ohio and had a fantastic meal at Barcelona.  One of the highlights of the tapas tasting menu was a spinach, chickpea and red onion dish.  When I saw a recipe for Syrian Spinach and Lentils on quête saveur, I knew I was close, although the restaurant had clearly used fresh spinach.

I go on the record again as saying that you don’t change a recipe the first time you try it (and if you do, you do not have the right to complain) — but I did make small adjustments.  I didn’t have any lentils and I was in a hurry to try to recreate the chickpea experience at Barcelona.  Also, to get closer to the Barcelona taste, I increased the cumin by 50% to 1 1/2 teaspoons.  I also confess that I added a pat of butter to the oil, again, because there was a certain richness to the flavor we experienced at the restaurant, but this wasn’t strictly necessary and I’ve left the butter out of the final ingredients list.


  • 1 16 oz frozen leaf spinach
  • 1 medium-size red onion, peeled
  • 2 tbsp. vegetable oil (or optional combination butter and oil)
  • 2 cloves garlic, peeled and minced
  • 1 can chickpeas, rinsed and drained
  • 1 1/2 to 1 3/4 tsp. salt
  • 1 1/2 tsp. ground cumin
  • 1/8 tsp. freshly ground black pepper

I used red onion, instead of white or yellow.

Instead of adding the lentils near the start of the recipe, I sauteed the onion and garlic with the cumin and then added the spinach.

Once I had that going well, I added the chickpeas.


It wasn’t the same as the restaurant, of course, but as my husband likes to say, “It were good.”

Brazil: Urca, Caipirinhas and Banana Pizza

3 Jun

It was our last night in Brazil in August of 2008.  We were in Rio de Janeiro at this point.  Our hostess took us on a whirlwind tour of a series of artists’ studios and we stopped for lunch to have Camarão na Moranga (shrimp in a thick pumpkin sauce served in a pumpkin).  Right after lunch, our hostess pushed us into a taxi and sent us off to Sugar Loaf to watch the sunset.

We spent the rest of the evening in Urca, walking along the waterfront.  Families, friends, and lovers were gathered along the wall, fishing, drinking, and laughing.  It was magical.

We found a little pizza place and drank way too many caipirinhas and decided to order whatever we would be least likely to find in the US.  There it was on the menu:  banana pizza.

While we waited for our pizza, we watched a father playing futebol with his son in a little beachfront playground.  The wind blew across the bay and into the open air seating area of the pizzeria.  Every day we’d had in Brazil, from São Paulo to Ouro Preto to Rio de Janeiro, had been fantastic and this dreamy evening was the perfect way to capstone an amazing trip.

My visa is still valid.  Just saying.

Banana Pizza

  • Pizza dough for one medium pizza (10-12″)
  • Olive oil
  • One ripe banana, thinly sliced
  • 1/2 cup shredded white cheddar
  • 1/2 cup shredded mozzarella
  • Cinnamon-sugar mixture, for sprinkling

Note:  Vegetarians should check the “Cheese List for Vegetarians” link for appropriate cheese brands/substitutes.

Preheat oven to 425F (also preheat baking stone if you are using one).  Stretch pizza dough to desired level of thickness – I like it very thin for this pizza.  Brush dough with olive oil.  Sprinkle cheddar over dough.  Top with banana slices.  Top with mozzarella.  Sprinkle cinnamon-sugar over top.

Bake about 15 minutes, until crust is very crispy.

Random Recipe – Pizza Alla Norma

2 Jun

I came across a link about eggplant on pizza at the Unorthodox Epicure.  It was the same week I had purchased a case of eggplant from Daisy Mae’s Market that I was desperately trying to use up.  Coincidentally, I had just finished making pizza with eggplant on it, so I was pleased to see that we weren’t the only eggplant pizza fans.  The combination of eggplant, garlic, tomato, basil and ricotta salata, loosely corresponds to an “alla Norma” preparation that you might have seen on an Italian menu somewhere.  It’s delicious.  Note that the ricotta is quite salty, so you will want to go easy on the salt for the eggplant.

We first tried this pizza, many years ago, at a little place called Sorbello’s in Orange Park, Florida that some friends introduced to us.  We haven’t lived in Florida in almost six years, but my parents are still there and my husband keeps Sorbello’s phone number in his cell phone just in case we have the opportunity to order a pizza while we’re visiting my family.  I guess I should mention that he loves it.  His eyes roll back in his head when we talk about it.

So I’m a loving partner and I made pizza alla Norma for my husband, who ate way too much of it.

I do make my own pizza dough, because I enjoy doing that sort of thing from time to time.  I will post the pizza dough soon.  You can freeze pizza dough, too, which makes it easier for the next time.  However, you shouldn’t be intimidated by that.  If you don’t want to mess with a yeast dough, just buy some frozen dough from the grocery.  (But if you haven’t tried making yeast doughs and you have a good mixer, you should give it a go.  It’s quite easy, actually.)


  • Pizza dough, room temperature
  • Marinara
  • Eggplants, 2 medium, cut into 1″ cubes
  • Garlic, 1 clove, minced
  • 2 tsp olive oil
  • 1 tsp salt
  • Fresh basil
  • Ricotta salata, shredded
  • Mozzarella, shredded (Vegetarians should refer to the Note on cheeses at the bottom of the post)

Preheat oven to 450F.  If you have a baking stone, you should put it in the oven now.  Toss the eggplant and garlic with salt and olive oil and spread evenly on a lightly greased sheet pan.  Roast about 20 minutes until the eggplant is tender.  You don’t have to overcook it at this point, because it will get cooked again with the pizza. 

Stretch the pizza dough to the desired size and thickness and place on a sheet pan.  If you have a baking stone, put the pizza dough on a thin layer of cormeal on the back of a sheet pan to make the transfer easier.  Top with marinara, eggplant mixture, fresh basil and cheeses.  Put the pizza in the oven (or transfer to the baking stone).  Bake until the crust is fully cooked, about 20 minutes unless you have a smokin’ hot oven.

Note :  Professional pizza makers will use ovens that are fired around 600 degrees.  Many home ovens can’t get close to the level of heat.  If you have a a baking stone and you don’t mind the heat, turn the oven up and cook it hotter and faster. 

Note on Cheeses for Vegetarians:  Ricotta Salata is typically made without rennet.  Mozzarella is typically a rennet-based cheese.  You will want a substitute for the mozzarella if you are keeping a strict vegetarian diet.  Refer to the link in my Blogroll or here (Cheese List for Vegetarians) for information on substitutes.


I’m here to talk to you about cheeses

31 May

While I’m not vegetarian, I do plan meatless meals, and these are some of our favorites. I caught this blog post by fellow blogger loveonice that mentions Parmesan cheese. I want to address this issue because it’s really important.

I have a number of vegetarians in my life, some by choice, some for religion, and their reasons don’t matter to me. What matters to me is that when they are in my home, they are comfortable and when I go to their home, I don’t take anything into their personal space that might be offensive to them. To me, their personal space includes their cubicle at work. I was shocked once to see a colleague munching down a beef burrito in the cubicle of my Hindu vegetarian colleague. Manners, people!

So here’s the deal. Some cheeses are made with rennet. Rennet is a product made from calf stomach that helps to curdle milk in cheese-making. Not every cheese is made this way. Parmigiano Reggiano is, and so are many others. What to do? Check the label if you’re making something for someone who is a vegetarian and don’t call anything you make vegetarian if you aren’t sure.

It should go without saying that you should never, ever use chicken or beef broth in a soup you are serving to a vegetarian. Here is a simple rule I use. If there is no meat going into the soup or sauce, then I use vegetable stock. It makes it very easy when I have a crowd over to say: if you can’t SEE meat in it, then there isn’t any. I will apply the same rule to recipes with cheese. If the dish is meatless, so will be the cheese I used.

Years ago, I caught an episode of the television series e.r. where one of the doctors had been sent for several weeks in the deep South of the US to work off some student loan debt or something like this. The man was a vegetarian and couldn’t find anything suitable to eat. Finally, his landlady made him a sweet potato pie. He had wolfed down about half of it when she said, “I didn’t know if you’d eat that or not because of the lard.”

I have added a “Cheese List for Vegetarians” link to the blog roll at the lower right hand side of the page. In the future, when meatless meals contain cheese, I will direct your attention to that list so you have the information available.

Frozen Overs – Eggplant Parmesan

31 May

My husband loves eggplant.  His mother used to make some sort of eggplant sandwich filling when he was a kid and he’s always loved it.  So I make a lot of eggplant parmesan, moussaka, and ratatouille for us, all of which freezes beautifully.  If you tell my husband to ‘just go pick something easy out of the freezer’, it’s almost always the eggplant Parmesan or moussaka that finds its way to the kitchen.  I always roast or grill the eggplant to avoid using a lot of oil and I never peel the eggplant. It’s not haute cuisine, but my husband loves it, so it works for a busy weeknight.

I buy square Glad OvenWare pans to store my Frozen Overs and I usually make up four pans at a time.  I only buy eggplant when the price is reasonable (should be under $1.50 each).  Late last summer, eggplant was $5.00 each and I just had to be patient and wait for the price to come down.  If I can spare the time to do a LOT of work, I can get a really good case price at Daisy Mae’s Market, my local produce company.  Be warned that a case of eggplant is a LOT of eggplant, so you need to be prepared to cook it all within a few days.  I also buy prepared marinara/pasta sauce when it is on sale and stock it for later use.  I have a special cabinet in the basement that’s just for these buy-ahead things like marinara and canned tomatoes. 

Eggplant Parmesan (makes four 8×8 OvenWare pans), each pan makes 4 servings

  • 5-6 medium eggplants, rinsed and sliced into 1/2″ thick steaks
  • 1 1/2 – 2 large jars marinara sauce
  • Shredded Mozzarella
  • Shredded Parmesan cheese
  • Cajun seasoning (if desired – this will add salt, but I do like the red pepper kick it gives this simple dish)If you are making this as a vegetarian dish, please check a list of cheeses for vegetarians. This is a permanent link in my blogroll to the right now. Cheeses made with rennet are not appropriate for vegetarians, but there are soy substitutes and also some brands making Parmesan (albeit not Parmagiano Reggiano) that give a similar flavor without the rennet.

To griddle:  Heat a large cast-iron griddle.  Spray the eggplant ‘steaks’ with olive oil spray (or lightly brush with olive oil), sprinkle with seasoning and grill until brown on the outside and semi-soft on the inside.

To roast:  Preheat oven to 450F.  Spray a baking pan with pan spray.  Place the eggplant in individual slices on the tray and brush lightly with olive oil and sprinkle with seasoning.  Roast until browned and the inside is semi-soft.

While the eggplant is cooking, spoon a bit of sauce, just to coat, in the bottom of each OvenWare pan.  Put a single layer of eggplant on the top.  Top with more sauce and cheeses.  Continue cooking eggplant steaks and layering pans until each pan has about 3 layers of eggplant.  Finish with cheese on top.

To cook it – defrost on 50% power in the microwave for 15 minutes, then bake at 350 F on a cookie sheet until bubbly and browned.  The plastic pan requires a cookie sheet underneath.  If you used another type of casserole dish, you can skip the cookie sheet.  Alternatively, you should defrost this for at least 36 hours in the refrigerator before baking.

In our two-person household, a pan of Frozen Overs will make Loved Overs, but they are truly loved, and they don’t last long.

Frozen Overs – Smoky Almond Mole (with Chicken or Without)

27 May

This rich, flavorful recipe originated from Cooking Light (you can find the original recipe for Smokey Turkey Almond Mole at myrecipes.com).  I have adjusted it in several ways.  First, I use dried ancho chilies in place of the anaheim.  This is primarily because I stock ancho chilies in my pantry anyway, but there are some other good reasons I like them.  Anchos are a bit sweeter and typically a bit hotter than anaheim chilies.  Anaheims can range between 500-2,500 Scoville units, whereas anchos tend to stay reliably between 1,000 and 2,000, so I know what I’m getting.  Because I use a sweeter pepper and because I’m not much of a fan of adding sugar to things, I significantly reduce the sugar content in the recipe as well.  The first time I made this, I felt it was too sweet and not hot enough.  At the time, my brother-in-law was living with us and he liked it that way.  (Rude comment about brother-in-law’s palate deleted.)

A note on the heat level:  this dish is warm, not hot.  The chilies are so rich and flavorful that when you take a bite of this, you keep waiting for the afterburn and it never comes.  The heat you feel when you first taste it is exactly what you get.  It doesn’t sneak up on you.  If you are worried about the heat, leave out the chipotle pepper entirely.  Once you have completely finished the dish, you can add a bit of pureed chipotle or even just a little bit of the adobo sauce from the can, to suit your palate.

Finally, I never bother making something like this in a small batch.  If I have to pull out the food processor and make even a small mess, I’m going to make sure I have a full pot of sauce going and I will freeze some for another use.  Typically, I freeze some of this without any additions for use as a marinade/slop for grilling meats, or to offer as a condiment with any kind of Southwest meal.  The rest of it gets some poached chicken breast before it goes to the freezer.


  • 6 oz sliced almonds, roasted in the oven and processed in a food processor fitted with the knife blade until smooth.  Don’t bother cleaning the food processor, we’re going to use it again.
  • 1/2 T. olive oil
  • 6 dried ancho chilies, stemmed and seeded.  The Cooking Light recipe says to chop them, but you’re going to puree them in a few minutes, so don’t bother chopping them.
  • 2 cups chopped onions
  • 2-3 garlic cloves, crushed
  • 1 chipotle pepper in adobo sauce.  The Cooking Light recipe says a can, but then in the instructions says ‘use 1/2’.
  • 4 1/2 cups of fire-roasted crushed tomatoes.  A big can + a  small can.
  • 1 tsp sugar.  Per my quantities, the Cooking Light recipe would tell you to add 3 Tablespoons.  I say – start with a bit and add just a bit more to taste after you puree if you think you need it.
  • 1/2 T (1 1/2 tsp) ground cumin
  • 3/4 tsp salt
  • 3/8 tsp ground cloves
  • 6 corn tortillas, torn into small pieces.  Most grocery store tortillas are made with vegetable shortening, but double-check if you are planning to serve this as a vegetarian/vegan meal.
  • 42 oz unsalted vegetable broth or stock
  • 3 T. white wine vinegar
  • Optional: about 4 pounds (2 kg) of poached, chopped or shredded chicken breast or cooked, chopped turkey breast (or about 6 cups of cooked vegetables and beans) if you are planning to freeze this as a main dish.

Heat the oil in a large stockpot over medium-high heat.  Add chiles and saute until softened.  Add onion and garlic and saute 4 minutes or until onion is lightly browned. 

Add the remaining ingredients except almonds and vinegar and optional additional ingredients.  Bring to a boil and simmer approximately 15 minutes.

Transfer the mixture into the food processor and process in batches.  Return the puree to the pot, add the almonds and vinegar and simmer until slightly thickened.  Adjust to taste with salt, pepper (and sugar, if needed).

At this point, you can pack it up for the freezer.  If adding chicken, I allow this to cool to room temperature before packing.  I almost always save a bit of the sauce out before adding chicken so that I can use this yummy sauce for another purpose.  I have not tried this as a vegetarian meal, but I am anxious to do so.  I will probably add cooked black beans and an assortment of vegetables instead of the chicken.  I expect that would work beautifully.

Defrost it in the refrigerator overnight.  To reheat (if chicken or vegetables have been added), put it in a big pot with a little bit water (you can also do this while it is still frozen) and cook it over medium until it is hot.  While it is heating, I cook some rice and make a big salad to go with.

Note on Chipotle Peppers in Adobo SauceThese, smoky, wonderful peppers can be found in the Hispanic foods section of your local grocery store in little bitty cans.  They are hot (Scoville scale:  3,000 to 10,000), so go easy on them.  Because they are so hot, the issue of what to do with the rest of them comes up.  I can’t bear to waste the rest of the can.  I spoon them out, with a bit of their sauce, onto a parchment-covered cookie sheet (don’t use foil) and pop the tray in the freezer for a few hours.  When they are hard, I put them into a freezer bag and put them back in the freezer.  Then when I need one, I have one.

Husband’s Note on Chipotle Peppers in Adobo Sauce:  No reason to leave these little beauties cooling their heels in the freezer waiting for some recipe to call for them.  Add them, chopped up, to scrambled eggs or omelettes, to canned soup, to macaroni and cheese, to chilis and other dishes like the one above, which clearly do not have enough heat to satisfy.

Reduced Quantities of This Version:


  • 2 oz sliced almonds, roasted in the oven and processed in a food processor fitted with the knife blade until smooth.  Don’t bother cleaning the food processor, we’re going to use it again.
  • 1/2 tsp. olive oil
  • 2 dried ancho chilies, stemmed and seeded.  The Cooking Light recipe says to chop them, but you’re going to puree them in a few minutes, so don’t bother chopping them.
  • 3/4 cup chopped onions
  • 1 garlic cloves, crushed
  • 1/4 to 1/2 ea. chipotle pepper in adobo sauce.  Use more for hotter, but it’s easier to add it later than take it out once it’s in. 
  • 1 1/2 cups of fire-roasted crushed tomatoes. (14 1/2 oz can).
  • 1/4 tsp sugar.  Drastically reduced from original recipe.
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 2 corn tortillas, torn into small pieces.
  • One 14 1/2 oz can unsalted vegetable broth or stock, or scant 2 cups if you have your own
  • 1 T. white wine vinegar
  • Optional: about 1 1/4 pounds (.75 kg) of poached, chopped or shredded chicken breast or cooked, chopped turkey breast (or about 2 cups of cooked vegetables and beans) if you are planning to freeze this as a main dish.

Random Recipes – Cilantro Pesto

26 May

I adore fresh cilantro, but couldn’t grow enough to satisfy my needs, so I often buy bunches.  As a result, I often have partial bunches of cilantro in my refrigerator, which will slowly turn into a disgusting, dark brown, primordial ooze if I don’t do something with it.  I’m getting better at catching it early these days and one of my favorite things is to make a bit of cilantro pesto, which can be frozen for later use.  You do need at least a small food processor for this.  I use a rocket blender that my friend Mary Beth gave me.  I also love my rocket blender for vinaigrettes, sauces and marinades.

The quantity of ingredients will vary depending on how much cilantro you have on hand, but assuming I have a half of bunch left (again, an imprecise measurement):

  • Cilantro, half a bunch, washed and picked over, tough center stems removed (just leaves and tender stems)
  • Garlic, one clove, cut into small pieces to make it easier to process
  • 2 T Pine nuts (although I often substitute walnuts or almonds if I have them on hand and need to use them up)
  • 2 T shredded or grated Parmesan cheese (again, you can substitute another hard, nutty cheese if you have something to use up)
  • Olive oil
  • salt and pepper

Put the nuts and garlic and a pinch of salt in the food processor fitted with the knife blade and process until chopped.  Add the cheese and cilantro, and process until well ground, drizzling a bit of oil into the mixture as you go.  In the rocket blender, I add a bit of oil to start, then stop and add a bit more and so on.  Continue processing until all of the cilantro is well chopped.  I find this makes a somewhat creamier textured pesto than that made with basil.  Add salt and pepper to taste.

I recommend putting a layer of plastic wrap directly on the surface of the pesto so that it won’t turn brown, and then covering it to refrigerate or freeze.  It should keep a few months in the freezer, a couple of days in the refrigerator.


Now what to do with it?  I love to slather it on fish before baking or grilling.  Anywhere you might normally use garlic and cilantro will be just fine for this.  With roast pork?  Tossed with pasta?  I recently had a party where we served a variety of fillings for tacos and flatbreads:   grilled flank steak, black beans, mole, grilled chicken, grilled vegetables, assorted salsas and so on.  The cilantro pesto was a hit, and best of all, I took it out of my freezer for this occasion, along with the mole, which I will publish soon.  So easy!

Random Recipes – Roasted Pepper Caponata (aka “Stuff”)

24 May

I started making this roasted pepper dish when I was working at a gourmet food store and catering company in Jacksonville, Florida.  We were never sure what to call it and it went by the elegant name ‘Stuff’ for quite some time until I decided it had a similar purpose in life as caponata and I changed the name.

This is my favorite picnic sandwich filling.  It’s vegetarian (vegan, even?).  It can survive without refrigeration for a while.  You know how your sandwiches get squashed when you pack a picnic?  This sandwich is supposed to get squashed!  How perfect is that?  The filling also makes a great topper for crostini or grilled fish, especially a nice steak-y fish like tuna or swordfish.  What else do I love about it?  It’s cool and refreshing and it tastes like summer.

I make this when I can get good bell peppers and wonderful tomatoes for cheap.  Without good tomatoes, it’s pointless, so this is definitely a summertime kind of meal.

  • 4 roasted bell peppers (preferably a mixture of red, yellow and/or orange), peeled, seeded and sliced into long strips
  • 2 tomatoes, seeded and chopped
  • 1 T capers
  • 1/4 c. chopped parsley
  • 2 T chopped olives
  • 1 clove garlic, minced
  • Salt/pepper
  • Optional:  green onion, squeeze of lemon juice (in lieu of salt), fresh basil, Parmesan cheese (unless making vegan filling).  You could add chickpeas if you needed some protein.

Roast the bell peppers on a baking sheet in the oven until the skins have blistered.  Immediately transfer them to a plastic zip-seal bag to sweat the skins off.  Set aside to cool.  Once the peppers have cooled, peel and seed them and cut them into long julienne strips.

Mix all of the chopped ingredients in a large bowl.  Do not drain – keep any accumulated juices. 

To make a sandwich, split the bread, add the pepper filling, wrap the sandwich tightly in plastic wrap and weight down for a few hours so the juices soak into the bread.

This filling should keep several days in the refrigerator.  I recommend eating any sandwiches the same day they are made.

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