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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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Chickpea Patties “Falafel”(The Daring Cooks’ February Challenge: Flipping Fried Patties!!!)

16 Thursday Feb 2012

Posted by Good Cooks in Appetizer & Sides, Beans & Legumes, Breakfast & Brunch, Daring Kitchen, Middle Eastern, Recipes, Salad

≈ 22 Comments

Tags

arabic salad, chickpea patties, chickpeas, daring cooks, falafel, falafel spices, fried falafel, legumes, middle eastern food, pita bread, pita sandwiches, sandwiches, tahini sauce

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

A Middle Eastern delight: Falafel is a deep-fried ball or patty made from ground chickpeas and/or fava beans and they’ve been fast food in the Middle East forever. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread. The falafel patties are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel patties may also be eaten alone as a snack or served as part of a meze. Falafel patties are appealing to children and are a good source of protein.

The origin of falafel is unknown and controversial. A common theory is that the dish originated in Egypt, Where is known as ta’amiya, possibly eaten by Copts as a replacement for meat during Lent. As it generally accepted to have first been made in Egypt, where Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East. It has also been theorized to a lesser extent that falafel originated during Egypt’s Pharaonic Period or in the Indian subcontinent. The dish later migrated northwards to the Levant, where chickpeas replaced the fava. Falafel has become a dish eaten throughout the Middle East and the fritters are now found around the world as a replacement for meat and as a form of street food. In modern times, falafel has been considered a national dish of Egypt and for the levant countries of Lebanon, Syria, Jordan, and specially for Palestine, where also the Israeli’s now claimed it to them selves after occupying the lands of Palestine in the mid 1900’s.

As with the falafel, dried chickpeas are a must for this recipe; the canned version are simply too soft and patties will fall apart.
Don’t use a food processor; it makes the mixture too runny to shape into patties. You can shape the Falafel by hand or use the falafel mold or scoop “Aleb Falafel”, it’s used both commercially and at home to shape the falafel and drop them straight into the hot oil.

1 pound dried chickpeas
1 large onion, coarsely chopped
2 cloves garlic, crushed
1 bundle of Parsley, washed and stems trimmed
1 bundle of cilantro, washed and stems trimed
2 slices of stale bread
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon ground dill seeds
1 tablespoon dried dill weed or chopped fresh dill weed
1/4 teaspoon red chile flakes, optional
Salt and pepper, as needed
1 teaspoon baking soda
1\2 teaspoon baking powder
1/2 cup vegetable oil
sesame seeds, optional

Make the Falafel:
Rinse and clean the chickpeas, then soak in water for at least overnight or 24 hours. Check if it needs more water, and make sure it’s all covered and the water is 2 inch above the chickpeas.
Drain the chickpeas and place them with the onion, garlic, parsley, cilantro, and the bread in the bowl, then grind them in the meat grinder. I use the kitchen aid meat grinder, try not to use the food processor because it will make the batter too runny and mushy.
Run the ingredients through the grinder the first time, add the bread after grinding all the other ingredients, as this will help get every bit remaining of chickpeas and parsley from the grinder.
Add the spices and mix it together, then run the mix for second time through the grinder and grind it very fine, I used the smallest size of the grinder disk.
At this step, you can divide the mix into patches and freeze some for a quick and handy prepared falafel mix, just you have to defrost first then continue with the next step.
When you are ready to fry the falafel, add the salt, pepper, baking soda and baking powder. Mix will, and let set for 10 min before frying. If you see the mix too dry add a couple of tablespoon of water and mix.

Heat the oil. Form the mixture into walnut-sized balls, or patties shape. you can use the falafel mold to shape it, sprinkle with sesame seed if you wish, and deep-fry or pan-fry in hot oil.
If you want a lighter falafel version, you can bake them, and you will get the healthier and still have the same delicious taste, You will have to arrange the patties in an oiled oven sheet, then spray the patties with oil and bake. But the traditional way is to fry falafel, to me I hardly die for fried ones.

Sandwiches:

to make the sandwiches, it’s a traditional way to serve with pita bread, the pocket pita is the perfect. you can use any size of pita, here I used the mini size “the griddler pita”, it’s the same recipe for pita bread but the only thing is it baked on the griddler.

6 to 8 pita, lightly toasted and warmed (recipe will posted soon in a separate post)
tahini sauce, recipe follow
Arabic simple salad, recipe follow
Hummos (recipe will posted in a separate post)

Make the Sandwiches: Stuff the pita with falafel patties inside, top with salad, and drizzle with the tahini sauce. Serve immediately.

The Arabic simple vegetable salad:

1 cup Shredded lettuce
1\2 cup Tomato, chopped
2 tablespoon red onion, chopped
1\2 cup cucumbers, chopped
1\2 cup parsley, chopped
salt and pepper
1 tablespoon lemon juice
1 tablespoon olive oil

In a large bowl, toss all the ingredients together, season with salt and pepper.

Tahini Sauce:

1 clove garlic
1 teaspoon salt
1/2 cup tahini
1/2 cup water
1/2 cup lemon juice

Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.

Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

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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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Herbed Eggs and Turkey Patties Sandwiches

28 Tuesday Jun 2011

Posted by Good Cooks in Breakfast & Brunch, Recipes, Sandwiches & Pizza

≈ 8 Comments

Tags

breakfast, brunch, egg friters, egg patties, egg sandwiches, eggs, herbs, sandwiches


This wonderfully savory egg dish owes its flavor to fresh herbs (from my garden) and the smoked gouda cheese.

Simple, easy, and satisfying egg recipe for breakfast or brunch time. you can use your imagination for the choice of the ingredients.

Here in this recipe, I added the herbs with onion and lots of garlic( wow how is the toasted garlic taste in this recipe) along with turkey dices and smoked gouda cheese, oh when it melts, it’s very very delicious. sandwiches with the pita bread and some fresh vegetables also from our garden are the good and easy way to enjoy these fluffy patties.

Herbed Eggs and Turkey Patties

6 eggs
1\2 onion finely minced
5 cloves of garlic mashed
1\2 cup parsley chopped
2 tablespoon fresh chopped oregano
2 tablespoon fresh chopped german thyme
1\2 cup oven cooked turkey diced into small pieces
1\2 cup smoked gouda cheese diced into small pieces
dried ground coriander seeds, cumin, paprika, all spices, salt and pepper
1 tablespoon flour

In a big shallow bowl, mix all the ingredient except the eggs.
In another bowl whisk the eggs, add to the other ingredient, mix all together.


In non stick pan heat 1 tablespoon olive oil, add 1\4 cup of the egg mixture, let cook under medium heat for about 1 min, flip to the other side continue cooking for less than a min.


Arrange the patties on a paper towel to absorbs any excess of oil.


To make the sandwiches, using a pita bread, fill the bread with 1 patty add some slices tomato, cucumber, pickled cucumber and fresh mint leaves for garnish.
Enjoy.

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