CEimB: Pulled BBQ Chicken (Quorn) Sandwiches

This week Pamela of Cookies with Boys hosts our weekly recipe with Craving Ellie In My Belly group.  The recipe is Pulled BBQ Chicken Sandwiches right off the web so you can click the link and make this one your self.  It’s good and it’s easy.  Not much cooking,  just mixing for this recipe.  Naturally, I had to find a chicken substitute and it was once again that old faithful “Quorn“. 

I had Ted and Teddy set up their own plates for photos.   I take no credit for the cosmetic success/failure of the following:

Teddy's BBQ Chicken Sandwich

 

Ted said “How did I get pulled into this one?”  Guess he just likes eating and volunteering the occasional comment..no laboreous procedures please.

Ted's Mountain of a BBQ Chicken Sandwich

 

Joanne's BBQ Quorn Sandwich

Should we take a vote? ____TEDDY _____ TED _____JOANNE (no pressure, but I AM the one who keeps this blog  😈  )

The ingredients:

canola oil, chopped onion, minced garlic, tomato sauce & paste *I used left over pasta sauce made the other day using fresh garden tomatoes from Ted’s brother Richard. So I omitted the tomato sauce, paste and water. Apple cider vinegar, molasses…lets talk about molasses…

 

You hear the Gurus of health telling us to use blackstrap molasses over the other stuff, but what’s the difference between regular unsulphured molasses and blackstrap molasses?   Blackstrap molasses has more iron, calcium, and magnesium.  It is also a little less sweet since it is the result of the third boiling of the cane sugar syrup.  No sulphur dioxide has been added to either unsulphured or the blackstrap molasses.  The comparison between nutrition labels is as follows:

Unsulphured: Calories=60, Fat=0, Sodium=15mg, Potassium=150mg, Carbs=15g, Protein=0, Calcium=4%, Iron=4%, Magnesium 2%.

Blackstrap: Calories=60, Fat=0, Sodium=25mg, Potassium=240mg, Carbs=14g, Protein=0, Calcium=20%, Iron=25%, Magnesium25%.

Now back to the rest of the ingredients… black pepper, liquid smoke, ROTISSERIE CHICKEN, whole wheat rolls, and green leaf lettuce.  

The rotisserie chicken took all the credit in our house.  No recognition for Ellie Krieger and no recognition for Joanne.  A simple ..”that rotisserie chicken is always so good..really tender”.  Of course I chimed in  “but what about the flavor..you know I added the flavors to it”.  “Oh yeah. That’s good too”. 

The dinner was a success once again.  I really enjoyed my meatless version.  I should have added some hot chile pepper to my sauce but it was pretty good even without it. I did cut the molasses to only 1 TBS for my version.  Ted and Teddy loved the tender GROCERY STORE bird  as well as the sauce.

Good going Pam. Great pick for this week’s CEimB.  We like quick, weekday meals.

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CEimB: Grilled Thai Beef (Tempeh) Salad

Ooh La La! Miss Jen  of Jen B’s Cooking Carveout picked a winner for this weeks CEimB cooks. Did she know this ahead of time? Was advanced preparation in the works here?  How could she KNOW this would be so good?   😈    What ever the case, it’s all allowable and scored another 100% in our home. There were only two of us this week, well, Shane but he doesn’t count because he can’t offer any valuable feedback.  On page 107 of The Food You Crave by Ellie Krieger you will find this super, summer, salad with a sizzlin’ steak (or tempeh).   

Grilled Thai Beef Salad

Grilled Thai Beef Salad made also with Tempeh. 

Tempeh, as mentioned in previous posts, is a vegetarian protein source made of fermented soy.  I used Garden Veggie Tempeh by LightLife. *Click to see the nutritional fact.

Grilled Thai Tempeh Salad

 Using the tempeh, the marinade was made in the same way as Ted’s top round London broil, marinated them in separate bags over night, grilled them the same way, for the same amount of time,  and enjoyed over the salad greens in the exact same manner.

The changes I made to Ellie’s Recipe:  1.  I made the dressing separately using Extra Virgin Olive oil.  2.  Reduced the brown sugar to 1 TBS for the dressing.  3. For both the marinade and the dressing, I used Red Chile Paste.

How could we possibly not enjoy this recipe?  It was grilled. It was healthy (for the beefy version, serving size of 2 1/2 cups, the book notes that there were 345 cals. 18.5 g fat), it was easy.  

Ted thought it was fantastic.  We discovered he does not like cilantro.  Another member of the CEimB “Rid the World of Cilantro Club“.   He also believed his meal needed a whole wheat bun to make it 100 % PLUS to his liking.

My thoughts on this dinner: perfect. It was spicy, due to the chile pepper sauce with a little sweetness. I loved the fresh ginger.  All the flavors came together perfectly in this recipe.  AND.. I really enjoy salad.

Tempeh doesn't look so bad, does it? 🙂

Great pick Jen!

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