Tag Archives: sandwich

Tuna Fish Temptation

Lately, I am hungry all the time.  And, certain foods set off hunger pangs in me like nothing else.  Mostly fish.  For instance, when Tiffany posted all about her sushi dinner, I almost lost it.  I spent a good hour that morning wondering how I could get my hands on some safe-for-pregnancy sushi (meaning the veggie kind) for breakfast.

The other day, my friend told me that when her mom was pregnant, she had a serious craving for tuna salad sandwiches.  I swear to you – a light turned on.  I had to have it.  And, after consulting my OBGYN, I did.  (I get paranoid, okay!?)

Tuna salad sandwiches were a staple growing up.  My mom made it best.  Tons of onions and celery for the best crunch possible.  She also kicked it up a notch with some jalapeno and red pepper flakes.  I wouldn’t do it any different – well except that I do.

I start with the basics.

Tuna, onions, celery and serrano.  These days, you cannot give me enough spicy food.

And I cannot be content with a tuna salad without some grass.  The sticky icky good stuff.

Can you guess this ingredient without clicking here?

Then, some standards in my tuna salad.

I don’t like my tuna salads too mayo-y.  I hate seeing a tuna salad just drowning in mayo.  And, I personally don’t like using so much mayo in my food.  In fact, I haven’t eaten mayo since this post.

My favorite half substitute for mayo is dijon mustard – especially in my tuna salad.

It is rich like mayo but also packs a flavor punch.  This allows me to use the bare minimum of mayo possible for my tuna salad.

What you get in the end is a satisfying and comforting tuna salad made to quell any craving.

Until the next one strikes.  I’m thinking anchovy pizza.  Anyone?

Tuna Salad

Ingredients

  • 2 (7 oz) cans of chunk light canned tuna, drained well
  • 1 stalk of celery, finely chopped
  • 1/4 cup chopped onion, finely chopped
  • 1 hefty tsp of dried dill
  • salt, to taste (start with a pinch and move up)
  • 1/2 tsp garlic powder
  • 1 tsp red pepper flakes, adjust to taste
  • 1 tbsp dijon mustard
  • 1 tbsp mayo (I used Hellman’s with olive oil)
Directions:
  1. Combine all ingredients and mix.  Add more or less dijon mustard and/or mayo to your desired creamy-ness consistency.
Please note that it is not recommended for pregnant women (or women of child-bearing age) to eat a lot of tuna due to the mercury levels.  Generally canned tuna has lower levels of mercury than other tuna, but should still be eaten in moderation.  (Source)  
And moderation I did.  I had a sandwich (light on the spread) to quell a craving.  Binks has claimed the rest and has brought it for lunch.

Are you a fan of tuna salad?  Any substitutions you make?  Been craving anything lately?  

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Filed under Lunch

I Woke Up At 3:00 a.m. So United Could Sleep In

Remember when I said my flight to San Fran was at 6:30 a.m.?  In order to get to the airport on time without panic, I had to get up at 3 a.m.  So, I got up at 3:00 a.m.  Then, I get to the airport and find that my 6:30 a.m. departure was delayed to 8:42 a.m.  Reason:  The pilots need to sleep before the flight.  I understand the legal ramifications of pilots and sleep, but how this could not have been anticipated is beyond me.  Needless to say, there was a lot of uncomfortable airport sleeping.

But, I got my second run once we landed in San Francisco.

Because we landed prior to check-in, we went straight to Fisherman’s Wharf.

As Binks and I were quite famished by the time we landed, we stopped off Boudin for a quick lunch.  While waiting for lunch, we were happy to see what was next door.

I ordered the California Veggie sandwich for lunch.

The sandwich was exactly what I needed after the flight.  Yummy bites of cucumber, tomatoes, roasted red bell pepper, pepper jack cheese, sun-dried tomato spread, onions and balsamic vinegar really made this sandwich the deliciousness that it was.

Binks got the half special: (1. half sandwich and 2. half soup).  Of course we had to try the famous clam chowder.

This sandwich totally reminded me of this.  Boudin, you really did not hold back at all on portions, did you?  Binks and I should have just split a meal.

After our large lunch, we walked.

And met a new friend.

We took a boat cruise tour, and enjoyed sites that we could not fit into our trip to San Fran this time around.  Like Alcatraz.

We walked to the Ferry Building but only to realize that the Farmers’ Market had closed. I have had my heart set on a bit of a Frog Hollow Farm pear.

After wandering, we checked into our hotel and rested.  An hour later (fighting any and all temptations to just fall asleep for the night), we left the hotel room to tour around more…and eat dinner.

After some considerable Yelp-ing, we found Firenze by Night.  This was one of the best Italian meals I have ever had.

I ordered the eggplant dish (the name of which I cannot remember).  Basically, it’s breaded eggplant, layered with caramelized onions, tomato sauce and mozzarella cheese.  It’s heaven on a plate.  Although my picture doesn’t do it any justice at all.

And in the north-eastern portion of my plate, Binks shared his ravioli with meat sauce with me.  This meal was magical.  So magical that it stopped Binks in his tracks from just hoovering his food in 5 minutes.

After this hectic day, it’s time to unwind with some mindless TV and much-needed sleep.  Good night everyone!  🙂

Are you a clam chowder fan?  Have you tried Boudin?  Any suggestions in the Bay Area? 

A big thank you to Rice Kernel’s mom for the Bay area suggestions!  🙂

10 Comments

Filed under Bread, Italian, Vacation

Less is More

Obviously, I love bread.  I bake it and have eaten more than my fair share.  But, nothing – and I mean nothing, makes bread so satisfying as using it for a sandwich.  Did I mention I’m a fan of sandwiches?

My favorite sandwich breads are sourdough, rye, potato (being one of my absolute favorites), and wheat.  When the Atkins fad came, I saw a proliferation of wraps to replace breads.  I tried to jump on the wrap wagon, but I missed the bus.  Something about it doesn’t cut it for me.  I missed the soft and pillowy texture of bread.  Moreover, wraps necessarily are not more healthy than bread.  (Check your labels!)

Then, I noticed these little suckers popping up everywhere:

Seemingly harmless. Surprisingly DELICIOUS.  Surprisingly because I was expecting to hate it.  Delicious because it really is soft and filling (5 grams of fiber and 5 grams of protein).

It went perfectly with my PB&J breakfast.

It even withstood the hard-to-spread PB that Binks likes to use.

Lunch was a Boca burger, light on the sides (unlike here) – just spinach, cheese, mustard and some dollops of hot sauce – I’ve been in a mood.

This bread really proves that you do not need a thick piece of bread to make your sandwich satisfying.  Nor do you need a thin wrap to make the sandwich any more healthy.

*Just like the milk, my reviews are my own.  Nature’s Own has no idea who I am.  I’m just happy with the product and wanted to share!

Are you a sandwich fan?  What’s your favorite sandwich?  Are you a bread fiend?  Have you tried sandwich thins?  Do you like it?

19 Comments

Filed under Bread, Breakfast, Lunch

Cilantro You Glad I Didn’t Say Basil?

Did I mention that I love sandwiches?  And I have been having them!  They have been delicious – especially the addition of hummus.

But, as with the seasons, it was time for a change.

There’s a new sandwich spread in town and it’s not fancy.  It’s not shmancy.  It’s just really good.  Like really. good.

Cilantro Pesto.

Say hello.

Note:  I hate raw unadulterated cilantro.  It’s got too much of a bite that I can’t take.

So, when I started making this, I thought this might be a no-go.  Not so.

The mix of the spicy cilantro with the mellow walnut and the nutty parmesan really make this spread/sauce work beautifully together.  Like having the perfect number of people on the see-saw to make it go up and down. 

You didn’t just have one person on each side did you?  If so, well…we rolled a little differently at my school.  It could have been that the swing-set was always ‘under repair’ from some kid that broke it or tossed up the swing seats and got it rolled on the bars – were you that kid?  If so, I’m mad at you.

Back to the pesto!

It’s yummy.

It’s cheap.  Basil is way more expensive than cilantro.  And, pine nuts – don’t even get me started on that price!

Helpful hint:  Instead of having to mince garlic for the spread, put it first into the food processor before adding everything else.

So you can imagine what my lunch looked like today!

A fabulous sandwich with sliced turkey and gouda.

It pairs well with dijon mustard.

For all that is good and great – go home, make this dip.  It will change your life.

Cilantro Pesto

Inspired by KERF

Ingredients:

  • 1 bunch cilantro, rinsed
  • 1/2 cup walnuts
  • 4 cloves garlic
  • 1/4 cup parmesan cheese, shredded
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp olive oil

Directions:

  • Mince garlic cloves in food processor.
  • Add cilantro, walnuts and parmesan cheese; puree  until it forms a paste.
  • Add salt and pepper.
  • While processing, add olive oil through the spout until everything is mixed together well.

15 Comments

Filed under Favorites, garlic, olive oil, Vegetarian

Tempeh Joes

I’m 28 years old.

At the age of 9 when I tasted my first sloppy joe.  And, I still remember the sauce.  Delicious sauce!  I remember seeing the commercials on TV for Manwich sandwiches and see the kids wipe off the red sauce from their mouth with the back of their hand (“I want a Manwich please!”) and wanting my next sloppy joe (and a napkin).

At the age of 13, I had my last sloppy joe.  For no other reason than I moved to high school where sloppy joes were somehow left off the school lunch menu.  And, my Indian mom sure as heck would not be making a sloppy joe at home without adding her own Indian flair to it.  So, in an attempt not to dilute the original, I never requested it.

15 years later…

I bought some tempeh and marinated it in my favorite BBQ sauce.

Ignore the burnt spatula – I love that thing despite what I’ve put it through!

I added it to some sautéed onions, garlic, red and green bell pepper.

And I made my own Tempeh Joes!

And you can’t leave out the slaw (mine was shredded cabbage and carrots quickly warmed in a pan) or the pickle.

I finished and relished every bite!  It brought me back to the cafeteria lunch line, ya’ll – minus the mystery meat, which I discovered at age 15.

Tempeh Joes Recipe

Adapted from here

Ingredients

  • Tempeh, 1 8oz package
  • 1 and 1/4 cup BBQ sauce of your choice*
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, minced (optional)
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 tbsp olive oil

Directions

  • Crumble the tempeh with your hands or a grater until it resembles ground beef.
  • Marinade the tempeh in 1 cup of the BBQ sauce.  I added 1 tsp of Tabasco for a kick.
  • While the tempeh is marinating, prepare your veggies.
  • Heat non-stick pan over med-high heat.
  • Once heated, add oil and wait to heat over same heat.
  • Add onions, garlic, jalapeno (optional), and saute until soft.
  • Add red and green bell peppers and continue to cook until tender and the onions have browned.
  • Add the tempeh and the BBQ sauce to the veggie mix.
  • Cook until heated and cooked through.
  • *Add the 1/4 cup BBQ sauce and cook until warm.
  • Serve on toasted buns (*snicker*)!

*Note:  I like my Tempeh Joes on the saucy side.  If you do not, then omit the 1/4 cup of BBQ and do not add it at the end.

This was my first experience with tempeh and it definitely won’t be my last!

P.S. I made a killer dressing to the slaw that’s creamy without any dairy!  That post is coming up soon! 🙂

Do you cook with tempeh?  If so, what do you do?  What’s your favorite way to cook it?

16 Comments

Filed under Dinner, Uncategorized, Vegan, Vegetarian