next stop, sandwich city!

I've never eaten an egg salad sandwich. It was the smell that always got to me and I just wasn't brave enough to try it. Maybe one day I'll give it a go, but not today. When I used to be a vegetarian, my mom bought me a cookbook that had a recipe for mock egg salad. I never got around to trying it, but this evening when I was staring down my near-empty refrigerator with only a few random vegetables and a block of tofu to keep me company, I figured I'd try something similar. That cookbook was long gone, so I threw caution to the wind and met the challenge head-on. I already make a pretty mean tuna melt and my latest chicken sandwich was pretty fantastic, so I figured that I could rise again to the occasion with tofu. Success! This filling is totally yummy stuffed inside of a toasted Portugese bun and dressed with some salad greens. Cornelius wasn't fooled when I told him it was "kinda egg salad like", but he liked it regardless. I did too. Very flavourful, comforting and messy in the right way. I'm looking forward to eating up the leftovers for tomorrow's lunch.

tofu salad sandwich
1/2 c mayo or soynaise
1 T yellow mustard
1 block of firm tofu, crumbled
1 t capers
2 T chopped pickles
2 T finely diced onions
juice & zest of 1/2 lemon
pepper
1/2 t garlic powder
1 t curry paste (or powder)
1 t honey (optional)

In a medium sized bowl, mix together the mayo and mustard. Add in the crumbled tofu and combine well. Stir in the rest of the ingredients, mixing well after each addition. Let mixture sit for half an hour to let flavours develop. Spread on toasted bread.

Makes enough for 6 sandwiches

next stop, sandwich city!

I've never eaten an egg salad sandwich. It was the smell that always got to me and I just wasn't brave enough to try it. Maybe one day I'll give it a go, but not today. When I used to be a vegetarian, my mom bought me a cookbook that had a recipe for mock egg salad. I never got around to trying it, but this evening when I was staring down my near-empty refrigerator with only a few random vegetables and a block of tofu to keep me company, I figured I'd try something similar. That cookbook was long gone, so I threw caution to the wind and met the challenge head-on. I already make a pretty mean tuna melt and my latest chicken sandwich was pretty fantastic, so I figured that I could rise again to the occasion with tofu. Success! This filling is totally yummy stuffed inside of a toasted Portugese bun and dressed with some salad greens. Cornelius wasn't fooled when I told him it was "kinda egg salad like", but he liked it regardless. I did too. Very flavourful, comforting and messy in the right way. I'm looking forward to eating up the leftovers for tomorrow's lunch.

tofu salad sandwich
1/2 c mayo or soynaise
1 T yellow mustard
1 block of firm tofu, crumbled
1 t capers
2 T chopped pickles
2 T finely diced onions
juice & zest of 1/2 lemon
pepper
1/2 t garlic powder
1 t curry paste (or powder)
1 t honey (optional)

In a medium sized bowl, mix together the mayo and mustard. Add in the crumbled tofu and combine well. Stir in the rest of the ingredients, mixing well after each addition. Let mixture sit for half an hour to let flavours develop. Spread on toasted bread.

Makes enough for 6 sandwiches

the apple of my eye

I pretty much love to throw apples into anything. I love them in salads, curries, porridge and sandwiches. Granny Smith are my absolute most favorite apple ever so don't even mention the bland Red/Golden "Delicious" in my company! A "Delicious" is an insult to the apple family with it's mealy texture, lack of flavour and ornery appearance. I like my apples tart, juicy and crisp and a Granny Smith fits the bill. I'm eating one right now, in fact! It's nature's perfect snack. But want to dress up that apple and take it to the next level of awesomeness? Nature may not have born this little baby, but oh my!, it sure makes for the perfect snack/breakfast/lazy dinner. Nothing much to it but some sliced apple, sharp cheese, a little bit of cinnamon honey for sweetness and spice and a sturdy whole wheat bagel as a transportation base. Can't find cinnamon honey? Then just sprinkle some cinnamon over your honey and call it a day.

apple-cheddar-bagel snack
1 toasted whole wheat bagel
1 thin slice of sharp cheddar
1 granny smith apple, sliced
1 schmear of cinnamon honey

1. Lightly spread cinnamon honey on toasted bagel. Cover generously with apple slices and top with a slice of sharp cheddar. Broil in broiler until bubbly, brown and delicious.

the apple of my eye

I pretty much love to throw apples into anything. I love them in salads, curries, porridge and sandwiches. Granny Smith are my absolute most favorite apple ever so don't even mention the bland Red/Golden "Delicious" in my company! A "Delicious" is an insult to the apple family with it's mealy texture, lack of flavour and ornery appearance. I like my apples tart, juicy and crisp and a Granny Smith fits the bill. I'm eating one right now, in fact! It's nature's perfect snack. But want to dress up that apple and take it to the next level of awesomeness? Nature may not have born this little baby, but oh my!, it sure makes for the perfect snack/breakfast/lazy dinner. Nothing much to it but some sliced apple, sharp cheese, a little bit of cinnamon honey for sweetness and spice and a sturdy whole wheat bagel as a transportation base. Can't find cinnamon honey? Then just sprinkle some cinnamon over your honey and call it a day.

apple-cheddar-bagel snack
1 toasted whole wheat bagel
1 thin slice of sharp cheddar
1 granny smith apple, sliced
1 schmear of cinnamon honey

1. Lightly spread cinnamon honey on toasted bagel. Cover generously with apple slices and top with a slice of sharp cheddar. Broil in broiler until bubbly, brown and delicious.

sandwiches. surprised?

It's rainy, it's icy and there is slush galore outside. My shoes got quite a soaking from stepping into too many slushy puddles and I had to change into warm, dry clothes as soon as I got home. It certainly doesn't seem like a day for something like sandwiches...but regardless of the weather, I decided that sandwiches would make the perfect lunch. Using some leftover chicken and Portugese buns fresh from the market, I whipped up a totally delicious meal that had Cornelius and I clamouring for seconds. Lucky for us, there is plenty of leftover sandwich filling for tomorrow and lucky me, these sandwiches taste great with a nice hot cup of tea.

curried chicken sandwiches
2 c leftover cooked chicken, chopped
1 rib of celery, diced
1/2 onion, diced
1/4 c dried cherries, chopped
2 T pecans, chopped
2 t curry paste
2 T mayo (plus additional, if needed)
salt & pepper
fresh spinach
buns

1. In a medium sized bowl, combine the first 5 ingredients. Add in the curry paste and mix well so that everything gets combined. Add in the mayo (you may want to use more if you like a wetter consistency) and the salt and pepper to your taste. Combine well.

2. Split your Portugese buns and lightly toast. Spread a thin layer of mayo and add on a couple spoonfuls of the chicken salad mixture and spread over the bottom bun. Cover with fresh spinach leaves and add the top layer of bun.

sandwiches. surprised?

It's rainy, it's icy and there is slush galore outside. My shoes got quite a soaking from stepping into too many slushy puddles and I had to change into warm, dry clothes as soon as I got home. It certainly doesn't seem like a day for something like sandwiches...but regardless of the weather, I decided that sandwiches would make the perfect lunch. Using some leftover chicken and Portugese buns fresh from the market, I whipped up a totally delicious meal that had Cornelius and I clamouring for seconds. Lucky for us, there is plenty of leftover sandwich filling for tomorrow and lucky me, these sandwiches taste great with a nice hot cup of tea.

curried chicken sandwiches
2 c leftover cooked chicken, chopped
1 rib of celery, diced
1/2 onion, diced
1/4 c dried cherries, chopped
2 T pecans, chopped
2 t curry paste
2 T mayo (plus additional, if needed)
salt & pepper
fresh spinach
buns

1. In a medium sized bowl, combine the first 5 ingredients. Add in the curry paste and mix well so that everything gets combined. Add in the mayo (you may want to use more if you like a wetter consistency) and the salt and pepper to your taste. Combine well.

2. Split your Portugese buns and lightly toast. Spread a thin layer of mayo and add on a couple spoonfuls of the chicken salad mixture and spread over the bottom bun. Cover with fresh spinach leaves and add the top layer of bun.