Avacado-Onion-Tomato Sandwich

Today I have easy and quick lunch recipe! A friend of mine introduced this sandwich few years ago… and it has been my favorite ever since. It is sort of eating guacamole between 2 slices of bread…just that all the ingredients are sliced πŸ˜‰ Serve this with some tomato soup, chips, fries, chilli sauce or eat it just plain… this simple sandwich is yumm!!

AOTS

Avacado-Onion-Tomato Sandwich

Serving: 1

Ingredients:

2 slices of Bread of your choice.

1/2 Avocado

1/2 Tomato

few slices of Onion

Cilantro, finely chopped

green chillies, sliced (optional)

salt and pepper

butter for roasting

Method:

Butter the slices of bread. Turn them so the buttered side is on the outside. LayerΒ  one slice with avocado and sprinkle some salt and pepper. Next, layer the tomatoes, and onions, sprinkle some more salt and pepper. Sprinkle the cilantro and green chillies (if using). Top it with the other slice. Heat a skillet (or you could do this on a Panini grill). Put the prepared sandwich in the skillet and press down using a spatula. Let it brown and turn to brown the other side. Cut in 2 and serve.

Easy-peasy :))

This sandwich is better eaten warm…. however, I have eaten it room temperature too and it taste just as delicious. You could practically use any bread of your choice-I have tried it on White, Sourdough, Italian, Hoagie Roll, andΒ  Mexican bread, (pictured, can’t remember the name) that I found at the local farmers market. The simplicity of the ingredients and seasonings make this a nice and light sandwich.

Until next time,

Cheers =)

 

 

 

Taco with Chicken or Tofu and Bean

Back with a Tofu recipe πŸ™‚ Every time I cook with Tofu… I am amazed how it picks up flavors of seasonings you mix it with. So today I decided to make something I eat at a joint called Barberitos – a southwestern style of Mexican fast food, using fresh veggies and healthy options like grilled chicken, fish, and TOFU. Our local Barberitos owner is just wonderful man and makes his own concoctions at times… like he made chicken curry taco one time-adds his own sauces and makes it taste yum!! So first time I tried Tofu Taco, he spiced it from me… took crumbled taco, added some spices into it and cooked it a little before laying it on the tortilla. So I tried to recreate it today πŸ™‚

Bean & Tofu Taco

BEAN AND TOFU TACO

(Makes 2 tortilla)

Ingredients:

1/4 piece extra firm tofu-dried and crumbled

1/2 can black bean, drained and rinsed

Lettuce chopped (I use romaine-Iceberg lettuce has no nutritional value)

Cheese

Cajun Seasoning, as per taste (you could use taco seasoning)

salt, as per taste

Chili Sauce, as per taste (or could use red chilli flakes or red chilli powder)

Tortillas 2

1 tsp Oil (I used mix of Canola and Safflower oils)

Picco De Gallo (recipe follows).

Materials

Method:

1. Heat the oil in a pan. Add the crumbled tofu and beans.

2. Add the seasonings- cajun, salt and chilli sauce as per your taste. Cook for few minutes till water from tofu evaporates and the mixture is a little dry.

3. Heat a tortilla. Lay 1/2 of the mixture, picco, cheese and lettuce. Fold and ENJOY!!

NOTE: You could make Chicken taco by cooking raw chicken with seasonings and shred to use or use some deli chicken, shred and saute with seasonings.

PICCO DE GALLO

(Enough for 4 tacos)

Ingredients:

1/4 red onion, finely chopped.

2 roma tomatoes, chopped

Cilantro, finely chopped

Jalapeno, as per taste, finely chopped

Salt, as per taste

Lime Juice, as per taste.

Method:

Mix all the ingredients and taste the seasonings. You want to make sure it has right amount of salt and lime juice.

Taco-CnBT1

My pile high taco πŸ˜‰ Absolutely delicious…. Bean and Tofu together make it filling…. the picco gives burst of freshness (thanks to tomatoes, cilantro, and lime) and lettuce gives the right crunch. Of course I made chicken taco for my husband- shredded some deli buffalo chicken and sauteed it with cajun, salt, and chilli sauce.

Now that stomach and mind are full and happy…. Time to get to some crafting πŸ˜‰

Until Next time,

Cheers =)

Asian Wrap

Eating healthy does not have to be boring…something I have heard often… but with limited choices and closed mind…it is hard to think of ideas/recipes. However, now that my hubbs is trying and ready to experiment… I have been throwing fun recipes at him in the hopes he would agree to try. With his daily servings of each food group to be followed, his grain serving was eaten up at breakfast. So what could we do for lunch that would sustain him, but was not a sandwich.Β  He said he will eat some chicken salad. As much as I am like he is eating salads…I am worried he is going to get over it soon. Mission for Pinterest =) My favorite go to place for everything…crafts or food or gift ideas. Some pictures later….hello Asian Chicken Wraps πŸ™‚ Sounded yum, chicken is filling, cabbage will give nice crunch and will give the extra fill.

Tried it…hubbs said “house smells like I am in PF Changs” ….. taste… “this is good” SUCCESS!!! I had to try it… made mine with tofu….everything remained same…just the protein changed πŸ™‚

 

Asian Wrap- Chicken or Tofu

Asian Wrap- Chicken or Tofu

 

The original recipe can be found HERE

I did make minor changes in the recipe and we did not make any dipping sauce… it taste great by itself.

My version– dont have perfect measurements unfortunately for mine except for oil and sauce.

Asian Wrap

1 tsp mix of seasame oil and canola oil

Chicken/Tofu (I used shredded deli slices for chicken and 1/4 of Extra firm tofu cut into small pieces)

chopped onions and green onions

Shredded carrots (used only in tofu wrap)

2 garlic cloves minced

Cabbage leaves Savoy/Napa are suggested (I used regular green cabbage)

For Stir fry sauce:

2 tbsp honey

2 tbsp low sodium soy sauce

1/2 tsp rice wine vinegar

1 tsp Sirachi sauce

1 tsp Chilli paste (I use Sambal Olek…ones with chilli seeds in it)

 

Method:

1. Mix all the sauce ingredients in a bowl and keep ready.

2. Heat oil and add onions and garlic. Saute for few minutes, until onions are translucent. Add the chicken/tofuΒ  and carrots, if using, and saute for few minutes. If using tofu, you might want to saute longer as you want the water from tofu to evaporate and form like a light crust.

3. Add the sauce and cook till liquid evaporates, and the sauce sticks to the other ingredients.

Serve it on a bed of cabbage or like I did for tofu..cut the cabbage and mix it in to make a salad.

It was simple, quick and easy… veggies could be substituted as per your choice..if you like add cooked brown rice for grains. Either ways the dish is yum and can be adjusted to suit your taste. One dish I know I am going to have to make often. He might not say it…. but the way he enjoyed it while eating I could tell my hunny loved it as much =)

Until next time,

Enjoyy!!

Cheers =)

Quick Lunch Quesadilla

Things have been super busy lately…with doing some summer studying, filling ETSY store with products to sell and helping hubs follow his new eating plans for loosing weight…. things have been crazy, busy BUT FUN πŸ™‚

So my hubs decided that he needed to revamp his diet to loose weight and is taking help from a dietician…she is wonderful… he has tonnes to eat…. she is teaching him to make good choices and he is making those good choices πŸ™‚ I am proud of him…ofcourse thanks to that I am eating healthy too =) So yesterday he was off and we decided to make something simple, easy and filling. He is supposed to eat more proteins….So I have been bringing chicken from my grocery store’s deli…they have all these coed meats with flavors. Chicken is definitely good source of protein. So I made him some Chicken Quesadilla and made myself some Chickpea Quesadilla.

 

Chickpea Quesadilla

Chickpea Quesadilla

 

I always keep some Spinach Tortillas in my fridge. They stay good in fridge for a while.

I can’t say I have measurements for this… or perfect recipe for this… but here is what I did:

Ingredients:

Spinach (shredded or chopped)

Onions (sliced or chopped)

Bell Peppers (sliced or chopped)

Tomatoes (sliced or chopped)

Protein (I used Chicken, shredded, for Non-Veg and Chickpea for Veg)

Spinach Tortillas

Cheddar Cheese, shredded (I use mild)

Cajun Seasoning

Salt and Pepper

Olive oil spray

Method:

In a pan, spray little bit of olive oil. Add onions and saute for few minutes. Next add peppers, saute for another minute or two. Then add tomatoes and Spinach. Add Cajun seasoning, salt and pepper as per your taste. Take a tortillas, fill one side with filling and sprinkle cheese on it. Close the tortilla to make half moon and cook on pan or a griddle to make it crispy. Serve Hot.

Note:

**My hubs made himself a yogurt chili sauce to eat with… just mixed plain yogurt with some chili sauce πŸ™‚ **

**After putting the chickpea filling on the tortilla, I mashed them a little using the back of my spatula, so the chickpeas wont keep rolling around while I try to eat them πŸ™‚ **

Fillings

SoΒ  with hubs diet revamp…I hope to make more of light recipes πŸ™‚

Until next time,

Enjoooy!!

Cheers =)

 

Curried Egg Salad Sandwich

My husband works in shifts… there are times when he has to be at work from 1 pm- 10 pm. Such occasions, if I am home…he eats lunch. Today is one of those days. Now, usually its a plain sandwich–cheese, cucumber, tomatoes and onion. Picky eater that he is…. boiled eggs are his favorite… so upon approval of Egg Salad Sandwich, I searched for some recipes and found Curried Egg Salad Sandwiches on Food Network. Nothing sounds delicious than Curry Powder to an Indian πŸ˜‰ 

Egg Salad Sandwiches are best on Rye Bread…. the combination of Rye and eggs is awesome.  But all I had was Italian White Bread…so we did with that πŸ˜‰

Curried Egg Salad Sandwich
Makes: 2-4 Sandwiches (depends on how much you stuff)

Ingredients:

1/2 cup Mayonnaise (Could do 1/4 Cup Mayo and 1/4 Cup Greek yoghurt or 1/2 Cup greek yoghurt and 1 Tbsp Mayo)

1 tsp curry powder (available at any Indian Grocery and most regular Grocery stores)
Red Chilli Powder or Paprika (optional)
4 Hard Boiled eggs
Handful of Cilantro, chopped
Salt and Pepper to taste.
Slices of bread–Your Choice ( Whole Wheat, Rye, White, Pita Bread, Pumpernickel)
Tomatoes and Onions, Sliced
Lettuce of your choice (I used Romaine)

Procedure:

1. Boil Eggs, shell, and cut into small pieces.

2. In a bowl, Mix Mayo (greek yoghurt if using), curry powder, red chilli powder, cilantro, salt and pepper. Add the chopped eggs, and mix. Using a fork to mix, will also help mash the yolks and eggs a little. 

3. Toast your bread slightly. If you like well done toast sandwich–go ahead and toast it completely

4. Layer with Lettuce, Egg Salad, Onion, Tomatoes. Enjoy!

   
This is a very flexible recipe…you could change it as per your taste. Usually Egg Salad has Dijon mustard instead of Curry Powder. To make it healthier, you could replace the mayo with yoghurt. Remove the yolks and add Avocados instead. Add anything you want!! Want to avoid the bread… chop the onion, tomatoes, and lettuce and mix it in…Yummy Salad!!

Egg Salad Sandwich with some Iced Snapple peach tea...Thumbs up lunch!!

Hope you enjoy it as much as we did….

Enjoooy!! =)