Innie or Outie

In the late Spring, sometimes a light but filling quickie meal is all one really needs to calm those hunger pangs. This is a sandwich I came-up with to meet those needs. Toasted Tomato-Tuna-Avocado Sandwich:

(Click on image to view large size)

Mix together some Sea Chicken Spread (or you own favorite tuna salad spread). Quickly saut̩ some tomato slices in olive oil, minced garlic, and chopped fresh basil. Remove the tomatoes and toast bread slices in the remaining oil. Place lettuce, avocado slices, and the saut̩ed tomatoes to one slice of toasted bread. And tuna spread to the other slice of toasted bread. I chose New England clam chowder (shame on me Рcanned) as the accompaniment for the sandwich.

Hubby’s back in the kitchen and this is what he came up with for a birthday surprise for our two year old dog (Jaco), Papa’s Rosemary Pork with Tuna-Lemon Sauce Dinner:

(Click on image to view large size)

The Rosemary Pork recipe came from this Japanese foodie site. (Our dog really got down on a little of this as a special birthday treat.) For the side dish, Hubby blanched the veggies. Then he sautéed the veggies in sesame oil and topped with warm sesame thousand island dressing.

A simple and refreshing side dish salad that makes good use of leftover dipping sauces, Honey/Mustard-Almond/Mint Coleslaw:

(Click on image to view large size)

1/2 head medium cabbage
1 small carrot
1/2 small onion
1/4 cup Honey/Mustard sauce
1/4 cup Almond/Mint sauce
1/4 cup mayonnaise
1 teaspoon black pepper
1 tablespoon balsamic vinegar
Grated toasted sesame seeds

Chop cabbage, carrot, and onion into medium chunks and grate in a food processor. Place the mixture in a container then mix in the two sauces, mayomnaise, pepper, and vinegar. Refrigerate for at least one hour.

Place in serving bowl and top with sesame seeds.

Here is a simple, cool, and refreshing hot weather snack, Minty Fruit Mini-Kabobs:

(Click on image to view large size)

Simply dice fresh fruit into 1/2 inch cubes and alternate with fresh mint pieces. I used honeydew, cantalope, pineapple, and spearmint.

NOTE: This is one snack that tastes best when you slide the whole thing in your mouth at one time. So go ahead…be a glutton!!! 😉

This is a hearty curry hubby made where the sauce is a different color than what is usually expected, Chunky Chicken White Curry:

(Click on image to view large size)

For the curry hubby used chunky chicken, yellow bell pepper, potato, onion and carrot pieces.

A simple spring meal hubby came up with, Papa’s Tuna Salad with Bleu Cheese-Basil Wraps:

(Click on image to view large size)

Hubby used arugula, iceberg lettuce, fresh rosemary, fresh parsley, black olives, white onion, avocado, and cherry tomatoes for the salad. The dressing of choice was sesame thousand island. He added bleu cheese-basil tortilla wraps to complete the meal.

This dish is a combination of leftover Pork Tetrazzini and Chicken and Dumplings on a bed of Parsley Golden Rice, Leftover Mix on Golden Rice :

(Click on image to view large size)

If you’ve been keeping up with the latest posts, than you are aware that we haven’t had time to do much cooking this week. Sometimes large quantities of bentos are acquired for group events, and occasionally we end up with leftovers. Here is a recreation hubby came up with for the onigiri bento, Papa’s Onigiri Fried Rice:

(Click on image to view large size)

Hubby chopped-up the various meats; divided the onigiri; added some curry powder; and quick fried all the ingredients in a wok.

Here is one use for the Crockpot Paella leftovers, Crockpot Paella Croquette Dinner:

(Click on image to view large size)

Simply form the paella into balls, roll in flour, dip in raw beaten egg, cover with panko, and freeze until needed. Partially defrost prior to deep frying.

Placed on a bed of blanched cabbage and apple strips with crushed walnuts added and tossed in a cinnamon-orange sauce, the croquettes are topped with a honey/mustard-toasted almond/mint sauce then garnished with fresh parsley. To complete the meal, I served a Japanese style clear broth with leeks, seaweed, shrimp, and scallions.

Hubby’s really getting into this means of creative expression. Here’s his latest endeavor, Papa’s Cabbage Roll Dinner:

(Click on image to view large size)

The cabbage rolls are stuffed with herb sausage in tomato garlic sauce and topped with a béchamel sauce. As a side dish, hubby used boiled potatoes and carrots drizzled with a basil-garlic-balsamic sauce.