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October 4, 2009 in main course, sandwiches, shameless plug6 comments

basil-garlic mayonnaise on a blt

blt with basil-garlic mayonnaise

Neat, this made Foodie Views of the day! They gave me a pretty button to go with it:

Have I ever mentioned that the last thing I gave up when going vegetarian was bacon? Beef: I never liked it anyway. Nearly the same with chicken. Fish: next to last. I like me some canned tuna.

yes, that is bacon. used in a perfectly normal, bacony way. dammit.

I’m not going to wax poetic about bacon, though. That’s so 2008. Are you as tired as I am of candied bacon, bacon smoothies, bacon popcorn, and bacon ice cream? I’m sure they’re wonderful, but all of the swooning over bacon is becoming a tad unseemly. Let’s be seemly, shall we?

an even closer look. that sandwich is gonna bite you.

Suffice to say

But have you ever had one with basil-garlic mayonnaise?

basil-garlic mayonnaise on toast, ready for bacon

It elevates the humble BLT to a thing of beauty. The fresh basil complements the tomato, the garlic enhances the bacon, and a few drops of hot pepper sauce add little heat but a lot of flavor.

ooh, free bread!

Now, the nice people at Nature’s Pride sent me a couple loaves of bread: 12-grain and 100% whole wheat. Since they sent me free stuff, I’m likely to say nice things about it, so be forewarned. They make their bread with all natural ingredients and no HFCS, which is a big plus for me. When my cousin and I were making the sandwiches, he asked what kind of bread I had, and stipulated, “No whole wheat.” I gacked, because I don’t keep anything but whole wheat around. He had to get whole grains anyway, in the form of the 12-grain loaf.

He survived, and said the 12-grain was really good. Whether he was being polite or not I’m not sure. Either way, I don’t care. My sandwich got validation. Read more on basil-garlic mayonnaise on a blt…

July 28, 2009 in main course, salad2 comments

spring tuna wraps

spring tuna wraps

ohnoes, shrinkage!Shrinkage. It’s not just for George Costanza anymore. Thanks to rising costs and a disinclination towards outwardly raising prices, food manufacturers are selling less for the same price. Everything comes in a smaller package these days, and not all of it is due to chilly swimming pools.

And in the process, mucking up loads and loads of recipes. Jerks.

But I’ve got a present for you. Spring tuna wraps uses 5 ounce cans of tuna, yay! Well, that’s because I sort of just wrote down the precise measurements today, but you didn’t read that, did you?

But it’s not spring anymore, I hear you complaining. Too bad. Up here in Michigan, it’s been a cruel cool cool summer, and peas, lettuce, radishes, and green onions are still going strong in the garden. Confession: my peas are sugar snaps, so I use frozen in this recipe, shh. Don’t tell anyone!

gah, someone get this cat off my countertop

Oh, wait. Hold up. My dad’s cat, who likes to come in my house at night, keeps jumping up on the counter to lick the measuring cup that had mayonnaise in it.

So annoying. I hate getting hints that it’s time to wash the damn dishes.

Okay, tossed the cat outside, now back to the wraps. I’ve always liked canned tuna, and missed it when I eschewed fish in the strict vegetarian phase. Even as a kid, a tuna sandwich was always a special treat and change from the normal peanut butter and jelly sack lunch. I would have had it in every lunch if I could. As a grownup, I finally found out how tuna is supposed to taste, via tuna steaks in good restaurants, but canned tuna still holds a special place. I don’t know why, because it bears about as much resemblance to tuna the fish as canned salmon does to salmon the fish, and I hate canned salmon.

gresh parsley and chopped green onion

Now, updated for grownups: brighten up tuna salad with tangy lemon, sweet peas, and crunchy bits of radish. Toss in some toasted almonds, splash on a bit of Thai chili sauce, tuck it all into whole wheat tortillas with leafy lettuce. Yes, there’s still mayo in here, and celery, and some green onions and…you get the point. A melange of springy vegetables ready for sandwich noshing.

Oh wow. Even at six servings, each tuna wrap is 242 calories apiece! Sounds pretty good to me. Read more on spring tuna wraps…

July 4, 2009 in salad8 comments

strawberry and feta salad

strawberry feta salad

Update: strawberry and feta salad is now entered in this week’s ZOE Secret Ingredient Challenge. Psst: the secret ingredient is feta.

With strawberry vinaigrette!

You know. I’ve really got to begin paying attention to presentation when I snap these photos. I’ve been just putting something on a plate or bowl the way I’d eat it and sometimes it’s not quite so…attractive.

Like this strawberry and feta salad. I shouldn’t have mixed it up first. I should have put the lettuce in the bowl, artfully arranged the strawberry slices on top, rakishly sprinkled the toasted slivered almonds atop that, and strategically placed feta crumbles throughout. Then I should have drizzled the strawberry vinaigrette on the lettuce only, magically avoiding the strawberries, almonds, and feta.

But noooooo.

It’s all mixed together, feta tinted pink by rogue strawberry juices, lettuce with messy-looking bits of cheese and strawberry clinging to it, almonds haphazardly fallen to the bottom of the bowl.

It’s a pictorial Hindenberg.

/end rant

This is the last of the strawberries. Everybody heave a big sad sigh here. Don’t tell sis; these are the ones I got from her last week. They’ve been languishing in the fridge covered in plastic wrap, crying out in their tiny high little voices. Needless to say, some of them had to go. But they were in decent shape; a few soft spots here and there; a few too soft to use.

bibb, curly, and oak leaf lettuce from the garden

The lettuce in the garden is still going strong, which is really weird for July. It made it through last week’s hot spell without bolting, and these cooler days are making it happy face.

If you have rabbit food and some strawberries in the fridge, try out this salad. The tang of the feta is a neat counterpoint to the strawberries, and who can resist crunchy almonds?

Try the strawberry vinaigrette on a spinach salad, too. What do you like to do with fruity vinaigrettes? Read more on strawberry and feta salad…