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Humans have been eating meat and other foods with bread for thousands of years. Lord Sandwich was fond of the meal, as it allowed him to continue playing cards without getting the cards greasy -it carries his name to this day. Different countries and cultures have different variations of this hand-held meal. Have a look at the culinary delights below. All sourced from the Chicago Tribune here.

Sandwiches of the world - Torta from Mexico

The torta

The Mexican sandwich seen here is filled with roasted pork leg, thinly sliced, lettuce, tomato, cucumbers, avocado, manchego cheese and honey mustard spread.

Cuban sandwich

Finished Cuban sandwich from El Cubanito for a Tribune story about the best Cuban sandwiches in Chicago.

The Reuben

Corned beef, sauerkraut Swiss cheese and thousand island dressing on rye: A must have for any aspiring American deli.

Middle Eastern sandwich

Chopped parsley, diced onion and yogurt are spooned into a hot pita to create this Middle Eastern meatball medley.

Jibarito

Substitute the bread for plantains, throw some steak and onions in between, and you've got yourself a Puerto Rican specialty.

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Posted By: Ian - Category: food

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Essential Herbs to Grow in Your Garden

May 18th 2009 09:53

Thanks to the Reader's Digest, here are some of the most useful and popular herbs that you can plant in your garden.

Basil

Uses: The leaves have warm, spicy flavour. Use sparingly in soups, sauces, salads, omelettes and with meat, poultry and fish. Also a basis for pesto.
Planting: Sow seeds near sunny window or in greenhouse in early spring. Transplant to garden in early summer. Or sow seeds directly into the garden in late spring.

Chives

Uses: Leaves have a mild onion flavour. Chop them and add them to salads, egg and cheese dishes, cream cheese, mashed potatoes, sandwich spreads, and sauces. Use flowers in salads.
Planting: Sow seeds in spring or fall, ½ inch deep in rows 12 inches apart. As soon as the seedlings are established, thin within the rows to 6 inches apart. Or set out nursery grown plants in early spring, 9-12 inches apart.

Mint

Uses: Brew leaves into tea, or use to garnish cold drinks. Spearmint is generally used to make mint sauce or jelly. Sprinkle dried or fresh leaves over lamb before cooking.
Planting: In autumn or spring, plant 4- to 6-inch pieces of root 2 inches deep and 12 inches apart. Water well. Check roots' tendency to overtake nearby plant roots by sinking boards or bricks 1 foot deep around beds or by planting in a large bottomless plastic bucket sunken into a garden bed.

Parsley

Uses: Mix leaves into salads, soups, stews, casseroles, and omelettes. Serve fresh as garnish with meat, fish, and onion dishes.
Planting: Sow seeds in mid-spring for summer cutting, midsummer for autumn and winter harvests. Soak seeds overnight and broadcast thinly. Thin established seedlings to 9-10 inches apart.

Thyme

Uses: Rub chopped leaves (fresh or dried) into beef, lamb, veal, or pork before roasting. Sprinkle over eggs, cheese dishes, vegetables, fish, or poultry. Add to soups, stews, stuffings, and rice. Brew into tea with a little rosemary and mint.
Planting: Sow seeds in midspring in shallow rows 1 foot apart. When seedlings are established, thin to 6-inch. spacings. Set out nursery-grown planting in early spring, 6-9 inches apart.

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Superfoods

May 8th 2009 09:18

Superfoods are those considered especially nutritious or otherwise beneficial to health and well-being. There is no legal definition of what constitutes a superfood and some believe the term is overused as a marketing tool. Nonetheless, thanks to the Chicago Tribune, here are some Superfoods that we all could be eating more of.

Avocado

Don't shun this creamy fruit because of the fat content. Avocados have good, unsaturated fats which help with growth and development of the central nervous system and the brain. They're packed with nearly 20 vitamins, minerals and phytonutrients. And they play well with others; when you eat an avocado, it helps the body absorb more fat-soluble nutrients, such as alpha- and beta-carotene, as well as lutein, from other foods.

Use avocado in place of mayonnaise. Add it to smoothies, salad, salsa, soups or sandwiches.

Grapefuit

Grapefruit juice boasts more nutrients per calorie than 100 percent apple, grape, pineapple and prune juice. Each serving (1 cup of juice) gives you more than 100 percent of your daily recommended vitamin C, which helps neutralize free radicals that can damage cells and lead to infection, aging and disease. It can boost the performance of some medications—but it can interfere with others—so check with your doctor if you take prescription drugs.

Top with a spoonful of maple syrup, or a dash of cinnamon, nutmeg or cloves, or use as a topping on cereal, waffles, pancakes or in a yogurt parfait.

Seaweed

Sea vegetables are rich in vitamins, minerals and trace elements. The kelp family (kombu, wakame and arame) is an excellent source of iodine and has about four times the iron of beef. Arame has more than 10 times the calcium as milk. Nori, the seaweed wrapped around sushi rolls, contains protein, calcium, iron, potassium and more vitamin A than carrots. If you're taking medications, check with your doctor.

Try sushi or maki rolls. Or cut nori strips into pieces and sprinkle on salads, Russell suggested. Put kelp in a shaker and use instead of salt. Add to soups. Or mix it with olive oil or tamari and use as a seasoning.

Pumpkin

A serving of pumpkin [1 cup] has nearly 3 grams of fiber, and is packed with beta carotene—an antioxidant that can help improve immune function and reduce the risk for cancer and heart disease.

Cut fresh peeled pumpkin into chunks and roast with a bit of olive oil, salt and pepper, Tsang suggests. Or drop a generous scoop of canned pumpkin into plain pancake batter, or make a soup from canned pumpkin, chicken broth and fat-free half-and-half.

Kamut

An ancient relative of durum wheat, kamut increasingly is used as an alternative to regular wheat. It has 20 to 40 percent more protein and is higher in lipids, amino acids, vitamins and minerals. Moreover, it can be tolerated by some with sensitivities to regular wheat. Kamut can be found in some packaged pastas (above), bread, cereals and crackers.

Kamut is usually found in the bulk section of supermarkets. Substitute it for wheat berries or rice or mix with sauteed peppers and onions. For breakfast, mix a half-cup with diced apples, raisins, walnuts and a touch of cinnamon and honey.

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