About Roofresh

My name is Kelsey, not Roofresh, but Roo IS my nickname. I live in the Phoenix area with my husband and we are having fun being newlyweds and going on crazy adventures together. We like finding new hangouts, food, art, music and friends; so that's pretty much what my blog is about. You'll find a bit of fashion, design, nutrition and family sprinkled throughout my content, or anything else that catches my eye at the moment. My blog has changed a lot over the last year, but you'll see that it's really just a record of our lives together; our public journal.

The Blogroll

Wednesday, February 23, 2011

FLT

This is technically the newest version of "40-Minute-Meals" but it takes less than 40 minutes...way less, so I didn't want to title it that. FLT is my version of a BLT but the 'F' stands for...

FIGS!!!

Figs are the superstar of this sandwich, but it's good for oh so many reasons. If you look closely at my picture, it does have some bacon in there, but the good thing is that this sandwich can take it or leave it. We just happened to have leftover jalapeño bacon so it was more out of being resourceful. I guess this should be called a BFLT, but that starts to sound like an acronym for a profanity. 

{Ingredients}
Whole wheat artisan bread (ours is from TJ's)
Goat cheese, mmmm
Arugula
Sliced tomato
Sliced, dried figs
Oil and vinegar dressing

{Directions}

It's pretty self explanatory, but here we go: 
1. Start by slicing your wheat bread and spreading the goat cheese on one side. 
2. Thinly slice your tomatoes and figs. 
3. Place them on the cheesy side of the sandwich. (I like to sauté the tomatoes quickly before putting them on the sandwich. 
4. If you choose to add meat you can put it on at this time as well and close your sandwich (my preferred meat of choice is a thin slice of prosciutto - YUM!) 
5. Let sauté on either side (I have a fancy panini pan that smooshes mine for me, but any pan will do. 
6. After toasted on both sides, pull top slice off again and add arugula and a very small amount of oil and vinegar, (less than a teaspoon). I like to make a vinaigrette with it and add a little sea salt and pepper to my homemade dressing.

We had this for dinner tonight, it was pretty satisfying! I will caution you to be careful on the 'fats' of this dish, the goat cheese and olive oil can add calories quickly so use them both sparingly. I am planning on doing my next 'Things that are Good for You' post this week, and guess what it's on? FATS! So stay tuned if you want to learn more about what kinds of fats should be in your diet.

So what did you think? Would you try it? I'm pretty sure next time I want to put a little sliver of prosciutto on mine. Prosciutto is the reason why I'm currently not a vegetarian, I think it's my favorite meat! Ha ha. Would you alter this recipe at your house, or keep it the same? Would you try it with jalapeño bacon?

Keep it real,

Roo

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Monday, September 13, 2010

Sin Queso

Photo from http://cheeseunderground.blogspot.com/
I think that the worst thing ever in the world happened this week: I agreed to not eat cheese for a month! Why in the world would I even consider something so crazy you ask? Well it started when my husband and I were out to lunch on Sunday and we started talking about the foods that we eat a lot of. He said that my three favorite things to eat/drink are "coffee, cheese and little pieces of chocolate," (from Trader Joe's). I have to admit he's pretty right on. After discussing this he went on to talk about how bad he heard cheese is for you, and how he read this article in Men's Health about how horrible it is for you...
Now as some of you might know, I do have a BS in Nutrition (Dietetics) and you would think that I know how bad cheese can be for you...well I do, I just choose to eat it in moderation, er uh, well I guess if I still ate it in moderation it wouldn't be that bad. It wouldn't be bad if I ate it in moderation and if I ate low-fat cheeses. It wouldn't be bad if I ate it only a couple of times a week, not every day. I guess what I'm trying to say is that I have let myself get slightly out of control with the cheese and I could eat a whole block of cheddar in one sitting.
With this new realization out on my plate in front of me I had to take a step back and think about how far away from moderation I have gotten and how I was going to rein it in. Well Jim Bob wanted to cut back or stop using it in cooking for a while, I decided to take a leap and say that as soon as we finished up what I have stock-piled in our fridge that I would take a one month hiatus from my love-affair with cheese and see how I feel; then I could gradually re-introduce cheese but in a healthier way.
...But I looooove cheese: cheddar, gouda, muenster, goat cheese, mascarpone, cream cheese, and feta! With all of that said, I must share something that we (Jim Bob, my sister and I) discovered on a recent trip to San Diego. The most glorious, wonderful, and delicious discovery in the world. Venissimo cheese store in the Gas Lamp district is by far my favorite store in the world, even surpassing clothing stores, shoe stores and etsy stores. My sister and I were giddy as we walked into this cheese haven and were even more ecstatic after we found out that they hand out free samples like nobody's business. I will say that if you have never been to San Diego you should go for the ocean, the weather, the restaurants but mostly for this store.
So you can see how much I am going to miss cheese this month. Is there anyone else out there that feels the same way about cheese that I do? Or is your passion for a different food? Share!
Roo

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