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Tuna Salad My Way

23 Saturday Feb 2013

Posted by Good Cooks in Recipes, Salad, Sandwiches & Pizza

≈ 9 Comments

Tags

cold sandwich, fish and seafood, light lunch, radishes, sandwiches, Tuna, tuna salad, tuna sandwich

    Reinvent the tuna salad with few unexpected flavor booster.

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Can anyone know how Collin’s novels won everyone’s heart and mind?
I mean her three masterpiece books, the hunger games series. Once you start read you can’t stop. I never obsessed in reading any novel before like this one. Am i alone or you too agree?
Do you think there is a trick? Like in food world, when someone have his own tricks in making lovely and humble recipes?
For me, there is no tricks. It’s just I like to play around, With ingredients I mean ( don’t understand me wrong, hahhhhh…..). With a quirky little twist to the classic, that make my son says why this thing didn’t be this way all the time.
Like this little lovely. Classic tuna salad got renovated when became more healthy. substituting the mayo with the healthy extra virgin olive oil and a squeeze of fresh lemon juice. Not to mention the extra loads of fresh vegetables zapped with earthy hit of black olives, sweet bite of radishes, floral touch of parsley, and aroma perfumes your taste of basil and mint leaves. Once you have the Flavors in your head, they’re impossible to get out. Let the whole classic world wonder why things haven’t always been made this way.
Plus, from my middle eastern side, I like to stuff everything in between the pita pocket. That makes it more likely to be a good choice for light, healthy and quick-lunch idea. Great idea for school lunch too, just stuff it when served to not let the bread soak with the juices and become mushy.

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Tuna Salad Sandwich

1 5 oz can of tuna solid chunk in water
1/4 cup chopped tomato
1\4 cup chopped lettuce
1 small radish chopped
1\4 cup chopped cucumber or small thinly sliced
1/4 cup chopped carrots or thinly sliced
1 tablespoon sliced black olives
2 tablespoon chopped onion
1 tablespoon chopped parsley 5-6 sliced mild sweet pepper
1\2 teaspoon dried mint leaves
1\2 teaspoon dried basil leaves
salt and pepper
2 tablespoon lemon juice
2 tablespoon olive oilMix all chopped vegetable together with the tuna. Adjust the seasoning, salt, and the amount of lemon according to your liking.
Assemble and stuff it into pita pockets or roll it with tortilla ar your favourite kind of bread.

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And enjoy.

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What other blogs have with tuna salad:

BALSAMIC-CANNELLINI BEAN TUNA SALAD Salad
 
Tuna Salad
 
Apple Tuna Salad Lettuce Wraps with  Balsamic Vinegar Paleo Mayo …
 
Lunch Recipe: Tuna Melts with Olive Oil Mayonnaise & Parmesan – Recipes from The Kitchn
 
Tuna, Artichoke, and Israeli Couscous Salad (lattesandleggings.com)
 
Gourmet Tuna
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The Dutch Crunch (Tiger Bread), Daring Bakers March Challenge

27 Tuesday Mar 2012

Posted by Good Cooks in Bread and Pastries, Daring Kitchen, Recipes, Sandwiches & Pizza

≈ 35 Comments

Tags

Baking, bread and rolls, daring bakers, daring kitchen, dutch crunch bread, milk bread, rice paste, soft white bread roll, Tiger bread

A special Thank YOU, I want to acknowledge all my blog buddies who have been veryhelpful to me on my journey to grow my blog. You made my day, and seriously, I was stuntly jumping happily all day yesterday and today to see you all besides me. Each of you have been very supportive with your likes or kind words and comments and I am grateful and humbled by your kindness, that the least I have to say, THANK YOU! Also, I’m extending same Thank YOU to WordPress.com team for selecting me at freshly Pressed, I have been honored with your promotion. Thanks to everyone else; non-bloggers and social media friends, you are appreciated too.THANKS from the bottom of my heart.

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

I have to say this is my first time I make this kind of bread, or even know about it. But it was very delicious. The beautiful combination of crunchy sweet topping with very very soft inside, that the most signficant feature for the bread also I liked the color pattern on the top of it.

I made the same recipes given by Sara and Erica, and it turned out very successful bread. I made the soft white roll bread, I didn’t use all the 4 cups of flour, it took about 3 1\2 cup to make 6 large rolls of bread. I made the crunchy topping, and put a thick layer over the bread, didn’t let the bread to rest after the adding, I just pop it immediately in the oven.

I made some sandwiches from the bread, very light and healthy caprese sandwich with fresh mozzarella, tomato, arugula and spinach. On the side I made some baked potato chips.

Thanks Sara and Erica for this wonderful recipes, we all like it and enjoy making sandwiches out of it.

A little about Tiger Bread:

The bread is generally made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking.The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.

The name originated in the Netherlands, where it is known as tijgerbrood or tijgerbol where it has been sold at least since the early 1970s. In the USA, it is generally sold as “Dutch crunch”. Though recently, some stores began to sell it as “Dutch crust”. In the United States it is also sometimes known as dragonette bread.

The Dutch Crunch Bread (Tiger Bread)

Soft White Roll

Servings: Six sandwich rolls
This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients:
1 tablespoon (1 packet) active dry yeast
¼ cup warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
1 cup warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
1½ tablespoons sugar
2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
1½ teaspoons salt
Up to 4 cups all purpose flour

Directions:
1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. (The photo to the right is with the first 2 cups of flour added).
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size


6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).


7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.
9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients:
2 tablespoons (2 packets) active dry yeast
1 cup warm water (105-115º F) (41-46°C)
2 tablespoons sugar
2 tablespoons vegetable oil
½ teaspoon salt
1½ cups rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:
1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown color

Baked Potato French Fries:

Cut the potato into thin sticks, season with salt, black pepper, and paprika. Spray an oven sheet with some oilve oil then spray the potato sticks to coat. Put in 400 f preheated oven for 20 min.

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Steak Sandwich with Avocado Mayo Spread

17 Monday Oct 2011

Posted by Good Cooks in Sandwiches & Pizza, Vegetable

≈ 8 Comments

Tags

avocado spread, light lunch, sandwiches, steak sandwich

If you’re keeping track of fat grams, this hefty sandwich provides about one-third of your day’s needs.
Hager steak has all the flavor of lion steak, It’s tenderness, which makes it better for sandwiches. Salting the beef a bit before grilling adds a little flavor, save the rest of the salt to season the steak after it’s sliced.

Using your favorite hearty bread slices, I used san francisco style sourdough bread, french toast, ciabatta is also good.

Mayonnaise, avocado and lemon juice combined together for a creamy, tangy sandwich spread. It’s better to use an olive oil based mayo for healthy choice.

Arugula is a peppery salad green, you can substitute your favorite lettuce, if you like.

Steak Sandwich with Avocado Mayo Spread

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
1 tablespoon A 1 sauce
2 tablespoon Worcestershire sauce
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
8 teaspoons Homemade avocado Mayonnaise spread
8 slices sourdough, lightly toasted
1 cup arugula

In a plastic bag, mix the A1 and Worcestershire sauce 1 tablespoon olive oil, add the steak, let set in the fridge in at least 1\2 hour.
Heat the grill over medium-high heat. Sprinkle steak with some salt and pepper. Add steak to the grill, and cook 2 1/2 minutes on each side or until desired degree of doneness. Remove the steak, and let stand 5 minutes. Cut steak across grain into thin slices. sprinkle with more salt and black pepper.
On the same grill, line the bread slices, let toast a little bit on each side.
Spread mayonnaise mixture evenly over one slice of bread. Layer with arugula, and steak, top with another slice of bread. Cut sandwich diagonally into 4 equal pieces, if you want.

for the avocado mayo spread:

1 ripened avocado, mashed until creamy
3 tablespoon mayo
3 tablespoon lemon juice
1\4 teaspoon lemon zest, optional
dash of salt

combine all ingredients together in a deep bowl, stir well until smooth and creamy, spread on your favorite sandwich.

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Roast Beef Wrap

25 Monday Jul 2011

Posted by Good Cooks in Sandwiches & Pizza

≈ 15 Comments

Tags

light lunch, roast beef, roast beef sandwich, sandwich recipes, wrap recipes

My kids just started today with a new level in their swimming classes at the YMCA, which they started 2 years ago. They’re very excited as am I. Their trainers said: they’re doing very good improvement and putting so much hard work during the classes.
Mr. B now in youth II level on the last phase, that is the Fish phase, the next phases will be for the strong swimmers level and he is too excited to be up for the next. Mr A is in youth II level too, phase Minnow. Mr Z in the preschooler level I.
Swimming not only built their personalities, but something to keep them buzzy especially during the summer break. That’s also what give me the free time to do my workout in the gym during their training too.
So after all of the hard work we do, we need some quick satisfying meal, and whats better than sandwiches, what makes these sandwiches special is the way I roasted the beef slices, yes I know it’s already roasted, but when you add the spices and reroasting them this will give it much flavor, and you will be surprised how much fat are in their, and all will melt during the roasting.

Roast Beef Wrap

red cabbage coleslaw mix
flour tortillas any flavour
baby spinach or arugula
sliced roast beef
sliced Cheddar

For roasting the beef:

paprika
black pepper
all spice
cumin
coriander
olive oil

Arrange the beef slices over an oven sheet pan, sprinkle with the spices, drizzle with some olive oil, dig it in a preheated oven on 420 f for 15 -20 min.

For the red cabbage coleslaw:

1 cup finely shredded red cabbage
2 tablespoon mayo
1 tablespoon lemon juice
1\2 teaspoon vinegar
1\2 teaspoon sugar
salt and black pepper

In a medium bowl, Fold in the coleslaw mix and toss to combine, test the taste, chill in the fridge.

To assemble the sandwiches:
Dividing evenly, top the tortillas (I used roasted tomato tortilla) with the spinach, roast beef, Cheddar, and slaw.
Roll up tightly, folding in the sides.

Enjoy these light and delicious sandwiches.

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