Today I’ll be making a delicious fish sandwich spread. As you might know, I make our bread at least once a week and of course, I want the best sandwich fillings to go with it.
My very favorite will always be butter and orange marmalade, but tuna salad, and BLT are close contenders.
We do have the usual Turkey and/or Ham with cheese and mayo quite often too.
My mom was taking about how she eats some canned mackerel more often now as it is very good fo your health, so imagine how excited I was when I found these at Trader Joe’s.
I was going to mix it up like my tuna salad but figured out I can make a more tasty spread using cream cheese. It makes a thicker spread that you can thin out using some mayonnaise. I hope you’ll like it!
I love food…any food…but lately have been craving Chinese/Asian food (anybody notice?) and been busy cooking a lot of them.
This time, it’s Lettuce Wraps! I recently got an Ankarsrum mixer and also bought the complete grinder/blender/citrus juicer combo. Not that I needed more gadgets, but I figured it’s worth it if can grind my own meat to just the size I need it.
So I got some chicken breasts today at Stater Bro’s with my mom after her doctor’s appointment and when I got home started my holiday baking (Alfajores Peruanos and Bacardi Rum cake – also baked 3 Butterfly Pea Sourdough with Toasted Oats and Einkorn at 6 am to bring to my mom) then ground some of the chicken to make Chicken Lettuce Wraps! Whew! So much for a day off!
And here is the recipe! It is delicious! Happy to say it all worked out (the mountain of dishes and utensils to wash too!) and I’m done, just need to type this up!
I hope you try this recipe out! Low carb people, here is a recipe for you! ❤️
Pizza in the Electric Lunchbox….perfected with the help of a toaster! This recipe makes a pizza that is similar to the precooked frozen ones that needs to be baked a bit more before serving, hence the need for the oven toaster.
I am not a fan of pale colored food. I think I got it from my dad, who in turn got it from living as a child during World War 2. Long story, but I would toast my bread until golden, fry my meat until nicely colored. Steamed is only for fresh veggies, basically. If need be, I’ll sprinkle paprika, cumin, turmeric, on a pale colored steamed chicken, which almost never appears on my table save for the time I first got an Instant Pot!
So….this pizza just HAD to be toasted till golden in the toaster! 😊 It’s worth the extra step as it makes it taste a lot better, I promise you!
The recipe is just a guide, use more pepperoni or cheese if you like, add mushrooms, bell peppers, cooked sausages…make it your own. Use restraint with the sauce however, as it can make the dough soggy. You just want a thin layer of it over the dough.
I had mentioned how pizza is a staple in my home because my son loves it, but this recipe is totally a different thing.
This has the familiar flavor associated with pizza – cheese, tomato, pepperoni…but in dip form. Feel free to use crackers, pita squares, waffles, waffle sticks or toasted bread cut into stick form. You definitely can also scoop it out of the dish and eat it straight! 😊
A recipe perfect for summer meals, this dish can be used as a side for grilled or fried meats, as a dip for tortilla chips, or just as a simple salad. It’s light and refreshing, plus you get the vegetable your body needs in a delicious meal.
It is so easy easy to make and it doesn’t require you to turn on the stove. A winner in super hot days! If you want to make this even easier to make, feel free to use the ready made bags of “riced cauliflower” available in most grocery stores instead of chopping the cauliflower yourself.
I usually buy a head of cauliflower, remove the stem and leaves, roughly chop it in pieces and process it in the Thermomix – takes about 5 seconds. A food processor would work the same, but if you have a small one, process in batches so that you won’t end up with cauliflower puree. In a pinch, a good knife and a chopping board with some elbow grease will do too!
1 small head of cauliflower, trimmed of leaves, chopped into small bits
1 small red onion, chopped
2 tomatoes, chopped
1 jalapeño, chopped
1 bunch cilantro, chopped
1 large avocado, cubed
Juice of 2 limes
2 tablespoons olive oil
Salt and pepper to taste
Just grab a big bowl and mix everything together. Adjust seasoning to taste, serve at room temperature or cold. Enjoy!
A very easy to make curry chicken dish, perfect to serve with rice and steamed veggies. Or as a dip for tortilla or pita chips. Or as a filling for sandwiches!
This recipe is will be a favorite for picnics and beach trips! Kids love it because of the layers of creamy chicken and melted cheese, and there is a small amount of broccoli (veggies!) nestled in between. Yummy! You can adjust the amount of curry powder to your taste and use either mild, medium, or hot to suit your preferences.
This is yet another recipe I picked up from my time at Brentwood UCLA. I believe we had it at a potluck when I was fairly new, maybe around 2005. I called it “deconstructed sushi” yet it was a lot more than that. It has sushi rice, kani, shiitake mushroom, nori…but it also has sour cream, mayo, and furikake. It is just so good you’ll have to try really hard to stop yourself from eating the contents of the whole pan. Luckily, it makes a lot so there is enough to share…with your closest, most dearest family/friends.
You can definitely add chopped avocados, chopped mangoes, gari, takuan, kimchi…whatever you like in your sushi. Or serve them on the side. I do this a lot, make the recipe my own by adding more of what I like to eat. I hope you’ll try this easy recipe and let me know what you think!
9 shiitake mushrooms, soaked then squeezed of excess water and chopped 8 oz imitation crab meat, shredded 1 cup sour cream 1 cup mayonnaise 4 cups rice, freshly cooked and seasoned* 1 bottle (1.7 – 1.9 oz) Nori Fumi Furikake Korean style nori, to serve
*Sprinkle just cooked rice with about 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Mix well.
In a medium bowl, combine sour cream and mayo. Add chopped mushrooms and crab meat. Mix well. Set aside.
Spread the hot, seasoned rice in a 13”x9” pan and sprinkle furikake evenly over rice. Drop crab mixture all over the rice and spread evenly. Broil until browned, about 6-8 minutes.
Serve warm with nori. To eat, scoop some (make sure to reach all the way to the bottom of the pan!) onto a piece of nori, fold nori over and eat! Or you can cut big squares of the sushi and serve on individual plates with nori on the side.
Today I’ll teach you how to make Lotus Leaf/Mantou buns. This is the white steamed bread bun that looks like a half moon, usually seen in Chinese restaurants.
These buns are a traditional Chinese accompaniment to dishes such pork or roast duck. Gua Bao, famous in Taiwan, is one style which uses pork belly. A lotus leaf bun by itself is called a “he ye bing” but with filings is called a “he ye bao”. They are found all across China, Singapore, Taiwan, and Hong kong.
I always use my Thermomix to make my bread dough as it mixes it and kneads it in 3 minutes. Then the dough is ready for it’s first rise. I find that I’m willing make breads, pizzas, cookies, and such at a moment’s notice since getting the Thermomix about a couple of years ago.
I also included directions for making this recipe without the Thermomix, so that anyone who wants to try can make this.
240 grams water
1 1/2 teaspoons active dry yeast
40 grams sugar
500 grams all purpose flour
2 teaspoons baking powder
2 tablespoons oil
1 teaspoon salt
Place water, yeast, and sugar in the Thermomix bowl. Cover and set to 2 minutes/37F/speed 2.
Add flour, baking powder, oil, and salt. Cover and set to Knead/3 minutes.
Set aside in the bowl, covered, for 1 hour or until doubled.
*To make without a Thermomix: place yeast, sugar, and water in a large bowl and stir. Add flour, baking powder, oil, and salt. Stir until dough comes together. Transfer to a floured board and knead 8-10 minutes, until smooth and elastic. Place in a large bowl, cover and let rise until doubled, about 1 hour. Continue with the recipe.*
Divide dough into 12 equal sized balls. I usually weigh the whole dough and divide the number I get by 12. Then I weigh the individual dough balls to get the same sized buns. Rest the dough balls, covered, for about 10 minutes. This makes it easier to work with the dough as the gluten relaxes a bit.
Roll out the balls, one at a time, on a clean surface into a circle about 5 inches in diameter. Fold in half and place on a square of parchment paper. Place this in the steamer basket and repeat with remaining dough balls. Leave about 1-2 inch space between the dough as it expands when steamed.
*You can also brush the dough with canola or sesame oil before folding over. This makes it easier to open the bread to make sandwiches. If you do this, brush only half of each circle very lightly with oil, then fold the other half over it.*
Cover the buns and let rise for about 1 hour.
Prepare steamer by heating water over medium high heat. When it comes to a rolling boil, carefully place steaming baskets over the boiling pot of water and cover. Steam for 20 minutes. Turn heat off and leave, covered, for 5 minutes more. Do not open the steamer or the bread will collapse and be wrinkly instead of smooth. At least that’s what I was told. I never opened my steamer before the 5 minutes was over so I can’t tell you if it’s true. 😊
Remove buns to wire racks and cool completely.
Fill with your choice of filling: roasted pork belly, roasted duck, char siu pork, etc. or just use as the bread to make any regular sandwich you like!