Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I was recently challenged to use Soy Sauce in a unique way by the Kikkoman people. They sent me three bottles of sauce . . . their regular Soy Sauce, their Teriyaki Sauce and the Low Salt Soy Sauce. I do admit I am a great fan of their sauces.
I think their Soy Sauce is the best ever and I am being totally up front and honest when I say that. It's naturally brewed, with only four ingredients (soybeans, wheat, salt and water) and has a fabulous flavour and colour.
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
Let's see . . . I came up with several . . .
One of my favourite things has always been the Beef Dip Sandwich. This is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat.
Scrummo! I love em!
I also love a good burger . . . who doesn't.
I decided to combine the two, and created a hearty burger served up in toasted French Bread with a beef broth dip.
I used the low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. It turned out to be quite, quite delicious.
Not only was it quite delicious . . . but it was quite simply very easy to execute as well, AND economical too!
Hearty, filling, economical and easy. You just can't get better than that!
*French Dip Burgers*
Serves 4serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed
softened butter
For the Dip:
chopped fresh parsley and sliced dill pickles for garnish (optional)
Place the patties
under the broiler and broil for 5 to 6 minutes per side until nicely
browned and thoroughly cooked, turning once.
Place two halves onto each of four heated
plates along with a small bowl of the dip for each. Garnish with some
sliced dills and chopped parsley if desired. Serve immediately.
The second recipe which I came up with was these delicious appetizer meatballs.
I have seen a lot of recipes for appetizer meatballs through the years which make use of chili sauce and jam, melted together to glaze them.
I created my own sauce for these using honey, tomato ketchup, Worcestershire Sauce, Mustard, horseradish, garlic and . . . Soy sauce! (Natch!)
They're zippy, easy and very tasty if I don't say so myself.
The recipe makes enough for two to three servings, but amounts can be very easily multiplied to make more for a larger crowd. Enjoy!
*Deviled Appetizer Meatballs*
Makes 2 to 3 servings
1 tsp prepared mustard
1 tsp creamed horseradish
1/4 tsp salt
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a small shallow casserole dish.
Spray a non stick frying pan with some cooking spray and
brown the meatballs carefully on all sides. Place them into the
casserole dish.
Pour all of the ingredients for the sauce into the
frying pan. Bring to the boil and then pour over top of the meatballs
in the dish, turning them to coat them with the sauce.
Bang the dish
into the oven and allow to cook for 15 to 20 minutes until the meatballs
are well glazed and the sauce has thickened nicely. Serve hot.
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
A lot of us will be baking a ham in the coming weeks for our Easter celebrations. This means many of us will have leftover ham languishing in our refrigerators in the days afterwards. It can be a bit of a challenge at times to present leftovers in a way that our family will enjoy.
That's when I like to use recipes such as this easy ham and pasta casserole. It really doesn't get much easier or tastier than this one.
This ham casserole recipe is one I found in one of my recent cookbook purchases. Better Homes & Gardens 365 Comfort Foods, inspiring meals for every day of the year.
I love books like this. They are filled to overflowing with delicious, family-friendly meals that are usually quite easy to make. Most of the recipes are not complicated and use simple ingredients.
I have ended up in the land of simple eats here at my Sister's house. Both my father and her partner are very simplistic in what they like to eat and so most days it is very simple fare. Meat and potatoes, and veg or a salad.
Not very adventurous to say the least. My father has always been that way. My mother was never allowed to use much more than salt and pepper in her cooking. Nothing has changed. He still balks at anything at all out of the ordinary.
If he gets even a whiff of Parmesan that is it, he becomes very suspicious of what is on his plate. We do sneak some in here and there, but we need to be very judicious to say the least!
He does take a lady friend out for fish and chips every Wednesday night and so we have declared that on Wednesdays we will get a bit more adventurous because he won't be here. This week we are having tacos, and I hope (fingers crossed) next week we can do a curry!
Sometimes you can feel a bit uninspired when it comes to leftovers. My father absolutely does not like leftovers if he knows he is eating leftovers. Funny that. I, myself, love leftovers. And I love being inventive with them.
I thought we might be fairly safe with this casserole because leftover ham is not like other leftover meats. We all enjoy a ham sandwich now and then and what is a ham sandwich, or sliced ham but already cooked ham! A leftover to be honest, no matter how it is packaged up!
One thing I really liked about this easy casserole was that it involved not much more than simply stirring some things together in a casserole dish. You don't even need to cook the macaroni first. It cooks right in the casserole!
You make a loose sauce using some milk and condensed cream of celery soup. If you cannot get condensed soups, then you may make a cream sauce based on 1 1/2 cups of liquid, 1 1/2 TBS of butter and 1 1/2 TBS of flour.
Because it uses cream of celery soup, I would use half milk and half vegetable broth to make the cream sauce, and perhaps add a pinch of celery salt. Once you have made the sauce, then simply whisk in the remaining milk as per the recipe.
I am fairly confident it will work perfectly and you will still end up with a delicious casserole.
Myself, I have a thing about using canned mushrooms. I cannot stand then. When I think about how we used to add to them to a lot of things in years gone by, I can't believe it. They are so rubbery and bland!
Plus I really wonder about the source of them. I am not that happy about eating food-stuffs that come from China. I cannot help it. I just think to myself, no . . . not going there.
This recipe does call for one can of sliced mushrooms, drained. I used a package of sliced cremini mushrooms in the place of the tinned mushrooms.
I just cooked them in a skillet with a tiny bit of butter first. I also added the onions, ham and peppers to the skillet. We had a ham steak and it seemed a bit watery, so I wanted to cook out some of that and I thought if I was going to be browning the mushrooms then why not add all of it.
I was a bit concerned that the ham would release too much water when it was cooking so there was a method to my madness. It worked out perfectly!
Have you ever noticed how watery ham gets when you freeze it??? Where does it all come from! I never freeze ham for that reason. I prefer to use it up in whatever way I can. This was perfect.
The original recipe called for only half the cheese that I used. I felt it could use more, so I doubled it. (I know, I'm shameless!) I stirred half of it into the casserole and sprinkled the remaining half on top for the last 10 minutes of baking.
You could pop it under a grill for a few minutes if you wanted a golden brown topping, but I didn't bother. We had it with salad and boiled carrots. I think some crusty bread would have gone perfectly.
Dad enjoyed it. Job done.
One Step Ham Casserole
Yield: 4
Prep time: 15 MinCook time: 50 Mininactive time: 10 MinTotal time: 1 H & 15 M
This delicious casserole is as simple as stirring together a few ingredients, and then baking. You can use tinned ingredients or you can use my suggestions in the notes for using fresh ingredients.
Ingredients
- 1 1/2 cups (360ml) milk
- 1 (10.75oz/300g) tin of condensed cream of celery soup
- 2 cups diced cooked ham
- 1 cup (150g) dried elbow macaroni
- 1( 4-oz /115g) tin of sliced mushrooms, drained
- 2 TBS diced red pepper
- 1 medium onion, peeled and chopped
- 1 cup (235g) grated cheddar cheese, divided (I use strong)
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5.
- You will need a 2 liter/2 QT casserole dish. Add the soup to the dish (ungreased) and slowly whisk in the milk. Stir in the ham, macaroni, peppers, mushrooms, and onion, combining well together.
- Cover tightly with a lid or aluminum foil.
- Bake, undisturbed for about 40 minutes, or until the macaroni is tender. Remove from the oven.
- Stir half of the cheese into the macaroni mixture and sprinkle the remaining cheese over the top.
- Return to the oven and bake for a further 10 minutes, uncovered. Remove from the oven and let sit for about 10 minutes before serving. Delicious!
Notes:
I really don't like tinned mushrooms and so I choose to use fresh mushrooms which I sauté in a skillet until browned. I then add the to the casserole as above. I use about 2 cups sliced. If you like you can also brown the ham a little bit along with the peppers and onion at the same time.
One thing that I always do when I am frying bacon, is to fry extra. It just makes sense. If I am going to to the trouble and the mess . . . why not fry the whole pack instead of just a few slices.
The extra gets carefully wrapped and sealed in a zip lock bag and then frozen so that I have already cooked bacon to hand anytime I may need it. Why pay premium prices for already cooked bacon in the shops when you don't need to.
Cooked bacon is so handy to have in the freezer. Ready for sprinkling on salads, or casseroles . . . the perfect addition to grilled cheese on toast . . . chopped and sprinkled over pizzas . . . or chopped and stirred into these moreishly scrumptious savoury scones!!!
Crunchy on the outside and so soft and flakey on the insides . . . all buttery and stogged full of strong cheddar cheese and . . . lovely bacon. As we all know . . . everything tastes better with bacon! (Peanut butter, cheese, chocolate . . . even jam. Try it some time. You'll see I am right!)
These tasty scones are the perfect addition to a soup meal . . . or with a hearty stew. Great for breakfast . . . on their own or with an egg, scrambled or otherwise. Try making your own breakfast sandwich using these. Just fry an egg (or two) and sandwich them between one of these lovely scones, after having split and toasted it.
Oh man . . . sooooo good! Your husband will love you even more than he does now. I guarantee! They do say the secret way to a man's heart is through the stomach . . .
*Cheese and Bacon Scones*
Makes 15 to 20, depending on how big you cut them
Printable Recipe
Scrumdiddlyumpitiously savoury. Perfect with some sliced ham or cheese, or both. You can vary the spiciness of them by adjusting the amount of cayenne used.
16 ounces (1 pound) plain flour (about 3 1/2 cups)
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
1 ounce of cold butter, cubed (2 TBS)
4 ouces bacon, grilled and finely chopped with a sharp knife, or
in the food processor
4 ounces strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)
Preheat the oven to 220*C/425*F/ gas mark 7. Dust a large baking sheet lightly with flour. Set aside.
Sift the flour, soda, cayenne pepper and salt into a large bowl. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the bacon and cheese.
Whisk together the egg and milk.
Make a well in the centre of the dry ingredients and pour in the wet. Mix to a soft dough with your hand by running it around the bowl. Try not to knead it as this will develop the gluten which will toughen the scones. Dump the dough out onto a lightly floured surface. (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares. (Alternately you can cut them out with a sharp knife or a 2 inch round cutter) Place onto the floured baking sheet leaving about 2 inches between each.
Bake for 10 to 14 minutes until well risen and golden brown. Allow to cool on a wire rack.
Fish for Friday here with my favorite recipe for Tuna Patties. These are the best Tuna Patties and the good news is I have downsized the recipe to feed only two.
Tuna was not something we really had in our home when I was growing up. Then one day in Grade 8 my friend Cindi and I were eating our lunches prior to band practice and she moaned about having a tuna sandwich.
I think I might have had ham salad or some such. She thought my lunch looked better and so we traded. I fell in love with tuna sandwiches right then and right there!
Mom had always bought salmon for us to use in sandwiches, but she had never bought tuna. When I told her how much I had enjoyed Cindi's tuna sandwich, she started to buy tuna for us to have in sandwiches from time to time.
Mom always mixed pickle, onion, a bit of celery and mayonnaise in the tuna sandwiches that she made for us. Much the same as she did for the salmon ones. We were fans of both!
Something like this might not be super practical for the larger family, but they do make a fine supper for the smaller family, and they are quite simply perfect for two people.
You get two servings out of one tin of tuna, which makes two tuna patties. For a larger family you will need to double the ingredients.
This could be rather expensive if you are like me and only use Albacore tuna. I think Albacore gives you the best flavor and I like it. I just think it tastes better.
Albacore tuna shares many of the same nutritional advantages as other types of tuna. It’s a rich source of complete protein, selenium and vitamin B-12. It is also better source of heart-healthy omega-3 fatty acids than other tuna species.
Having said that, you go ahead and use whichever tuna it is that you enjoy, and that you can afford to buy. Using Albacore tuna is only a personal preference that I have.
What I also love about this recipe is that it is very easy to throw together at the last minute. Its a great store cupboard recipe.
I always, ALWAYS have the ingredients needed to make them in my larder or cupboards. Nothing spectacularly unusual is needed to make them. Only simple ingredients.
That's the way I like to cook most of the time, using simple ingredients and simple methods!
WHAT DO YOU NEED TO MAKE TUNA PATTIES
You only need a few simple store cupboard friendly ingredients to make these delicious patties.
- tinned albacore tuna
- mustard (I like Dijon)
- fresh lemon (the zest and the juice)
- some fresh or dried herbs
- 1 spring onion/scallion
- an egg yolk
- half a slice of bread
- seasoning
- tabasco sauce
- butter and light olive oil to shallow fry
All of these ingredients are mashed together and then shaped into patties. Its a very easy thing to do to shape them into patties.
Just divide the mixture into equal halves and shape each half into a ball. Then flatten each ball into a patty shape.
Once shaped I like to place them onto a place and cover with a bit of cling film and then chill them for an hour or so. This helps them to stay together better when it comes to frying them.
It also means that you can mix everything up, shape and then chill, ready to pop into a skillet at the end of the day when you get home from work. The perfect make ahead!
I like to fry them in a mix of light olive oil and butter. There is not a lot of butter in the mix, only 1/2 teaspoon, but it does add to the flavor.
They taste like you have used so much more. Trust me on this.
I only ever use light olive oil for cooking. This is not extra virgin olive oil, which comes from the first pressing, but it is still olive oil and good for you.
In any case there is not a lot of either the oil or the butter. Just enough to do the job and give some flavor.
You can use either fresh herbs in these or dried. I don't have as many fresh herbs available to me here, so I tend to use dried most of the time. When they are being used in a dish such as this, it really doesn't matter.
Obviously there are other times when you will need to use fresh.
It doesn't take very long for them to cook. You only want to cook them until they are golden brown on both sides. Try not to rush it by having the heat up too high or you will burn your butter.
Burnt butter does not taste nice. You cannot rush a good thing.
These tasty patties are excellent served with my homemade tartar sauce. I love this sauce. Its so much tastier than ready made. You can find my recipe for Homemade Tartar Sauce here.
It seriously is the best Tartar Sauce ever. It is a recipe I learned to make when I was working at the Manor. I used to make them homemade Cod Fish Cakes for supper sometimes on a Friday and I always made this sauce to go with them.
Not a fan of tartar sauce? Not to worry. These also go great with wedges of fresh lemon for squeezing over top!!
They are also really good served in a bun as a type of burger.
I enjoyed mine today with some mac and cheese and leftover vegetables from last nights dinner. All in all this was a very tasty supper for myself! I hope you will give them a go too!
Tuna Patties for Two
Yield: 2 servings
Prep time: 10 MinCook time: 10 Mininactive time: 1 HourTotal time: 1 H & 20 M
Quick, easy, and sized perfectly for two people. You can enjoy these simple tuna patties with a wedge of lemon to squeeze over top, or with some delicious homemade tartar sauce! They are delicious both ways!
Ingredients
- 1 (5 to 6 ounce)(140-170grams) tin of albacore tuna
- 1 tsp Dijon mustard
- 1/2 tsp olive oil (use only if using water packed tuna)
- 1/2 slice of white bread torn into small pieces
- 1/2 tsp freshly grated lemon zest (I use my fine microplane grater)
- 1/2 TBS fresh lemon juice
- 1/2 TBS water or juice from tin of tuna
- 1 TBS chopped fresh flat leaf parsley (or 1/2 TBS dried)
- 1 TBS finely chopped green onion
- 1 large free range egg yolk
- salt and black pepper to taste
- Tabasco sauce to taste
- 1 TBS light olive oil
- 1/2 tsp butter
To serve: (optional)
- Fresh lemon wedges
- tartar sauce
Instructions
- Drain your tuna well, reserving liquid. Flake the tuna into a bowl. Add the olive oil and 1/2 TBS of the tuna liquid. Mash well together.
- Add the bread, lemon zest, lemon juice, mustard, parsley, chives, hot sauce and seasoning. Mash well together and then taste. Adjust seasoning as necessary and then stir in the egg yolk.
- Divide the mixture in half and shape into two balls. Flatten each ball into a patty and place onto a plate. Refrigerate for one hour.
- Heat the olive oil and butter over medium high heat in a non-stick skillet. Once the butter begins to foam, add the tuna patties. Brown nicely on both sides, approximately 3 to 4 minutes per side.
- Serve hot with your lemon or tartar sauce.
Crumpet BLT's. This is not smashed avocado on toast. This is not smashed avocado on toast with egg. This is one of the most delicious things I have made for us to eat however.
This is such a simple idea, however delicious, but I am betting you haven't thought of doing it yet yourself, or maybe you have. Forgive me for being presumptuous if you have
We love crumpets in this house . . . grilled until toasty golden brown and then spread with lashings of butter.
We love crumpets in this house . . . grilled until toasty golden brown and then spread with lashings of butter.
The butter melting and nestling into all of those crisp golden nooks and crannies.
It is impossible to eat them without getting your fingers and chin all buttery. They are sooooo good! If you don't love them you just ain't human!
Yesterday I had a craving for a BLT . . . you know . . . that internationally known favorite sandwich!!
That sandwich which consists of toasted bread, mayonnaise, crisp bacon, lettuce and ripe tomatoes, all sandwiched deliciously together!
There was not a slice of bread to be found in the house . . . how did that happen?
I did have a packet of crumpets however. If you know me at all, you know I am the type of person that would never let a thing such as having no bread stop them from going for it.
I did have a packet of crumpets however. If you know me at all, you know I am the type of person that would never let a thing such as having no bread stop them from going for it.
I decided to stretch the boundaries of the traditional BLT and do us Crumpet BLT's!!
Of course these are BLT's that you need to eat with a knife and fork. Not traditional, but they were so good.
Of course these are BLT's that you need to eat with a knife and fork. Not traditional, but they were so good.
The crumpets all toasted yeasty as the base . . . slathered with a pesto mayonnaise I created from scratch.
I am not a real fan of pesto eaten straight up, but mixed with mayonnaise it mellows out and bit and becomes much more palatable to me.
And topped with fresh baby lettuce leaves, sliced ripe tomatoes and crispy fried bacon . . . sooo delicious. So tasty. So easy and quick to make.
And topped with fresh baby lettuce leaves, sliced ripe tomatoes and crispy fried bacon . . . sooo delicious. So tasty. So easy and quick to make.
We both tucked in quite happily to these. I think I discovered a new favourite. What do you think?
Are you up for them? I sure hope so, coz they are . . .
FAB-UUUU-LOUS!
FAB-UUUU-LOUS!
*Crumpet BLT's*
Serves 2
The quantities given are for two people, but can easily be multiplied up or down. Deliciously different fork and knife BLT. Simple and easy.
2 crumpets
4 rashers of streaky bacon grilled to desired doneness
and kept warm
several ripe tomatoes, thickly sliced
a handful of baby salad leaves
Black pepper and sea salt if desired
For the Pesto Mayonnaise:
2 dessertspoons of low fat good quality mayonnaise
(or regular if you are not bothered)
1 tsp of prepared Basil Pesto
Have all of your ingredients assembled and ready to go. Whisk the mayonnaise and pesto together. Cut your bacon rashers in half crosswise. Slice your tomatoes.
Toast your crumpets under the grill/broiler until crisp and lightly golden brown. Place onto heated plates and spread each with half of the mayonnaise. Top with the lettuce leaves and sliced tomatoes.
Grate a bit of sea salt and black pepper over top if desired. Finally lay the bacon over top. Tuck in.
But that's not all I like to do with my crumpets you know . . .
Sometimes I go all "Elvis" on them and enjoy them with peanut butter, honey and bacon . . . you haven't lived until you have tried that! Seriously!
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