Author Archive
Tuna Egg Salad Sandwiches
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna in water or brine, drained, (about 170 g / 6 oz each)
- 4 hard boiled eggs, sliced, Shortcut
- 2 tablespoons mayo, and as desired
- 2 tablespoons sweet relish
- 1 tablespoon brown mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- 8 slices sandwich bread, toasted
- butter, as needed
Instructions
- Here my eggs are peeled and the tuna is ready.
- Add the drained tuna to a mixing bowl and flake with a fork. I used my 1 quart casserole dish for this. Then add the relish, mustard, salt, paprika, and mayo. I used Japanese Kewpie mayo.
- Mix together then add the sliced eggs.
- Mix in the egg slices, adding more mayo as desired, some eggs will break apart but most remain in large pieces. Cover and place in the fridge for at least 1 hour to chill.
- When ready to serve, toast the bread, butter slices as desired, top with tuna egg mixture, top with another slice of buttered toasted bread, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. Chopped dill pickle is a good substitute for the sweet relish.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Chinese Broccoli (Gai Lan)
My wife made this for a side dish and it is excellent. This was my first experience with this vegetable, and it has a great flavor. The measurements are approximate as this is a make as much as you want, and to taste.
Ingredients
- 2-3 bunches Chinese broccoli
- 6-8 cloves garlic, minced, divided
- cooking oil
- salt
- fish sauce
- oyster sauce
Instructions
- Prep the Chinese broccoli bey using a vegetable peeler and peel the stem ends as the outer part can be hard.
- Heat a pot of water to boiling and add the broccoli, cook until tender, about 10 minutes or so. Drain.
- In a non stick pan heat about 1 tablespoon of oil, when hot, add half the garlic and cook until lightly browned. Remove from the pan to a bowl, leaving the oil in the pan.
- Add the remaining garlic to the pan, cook for 1 minute then add a pinch of salt, and about 2 tablespoons of oyster sauce, about 1 tablespoon of fish sauce and about 1 tablespoon of soy sauce, and stir together and heat. Taste and adjust the sauces as needed.
- Place the broccoli on a serving plate and pour sauce over, then sprinkle the garlic you cooked earlier. Serve as a side dish, enjoy.
Sautéed Mushrooms & Onions
This is an excellent mushroom dish, I made this on 22 Dec 2021. Excellent flavor from the white wine and I used the cream option, which is perfect. Highly recommended. And there is two ways to prepare this.
Ingredients
- 3 tablespoons butter
- 1 large sweet onion, sliced ¼ inch thick slices
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 340 grams fresh mushrooms, sliced in half or ½ inch slices for large, (12 oz)
- 1 tablespoon light soy sauce, (leave out if using the heavy cream)
- ½ tablespoon fresh parsley, chopped
Optional Ingredient
- heavy cream, as desired
Instructions
- For the mushrooms, use any you like that are fresh; Button, Straw, and Shiitake would be excellent in this. Oyster, King Oyster, Shimeji, White Crab or a mixed pack would be good choices as well.
- Melt the butter in a large non stick pan on medium heat, when hot, add the onion. Sauté until just softened.
- Add the garlic and mix in, cook until fragrant.
- Add the wine and increase heat to medium high, cook for about 3 minutes or until the wine is nearly evaporated.
- Add the mushrooms and soy sauce, sauté until the mushrooms are tender and cooked through, about 5 minutes or as needed.
- Remove from heat, stir in the parsley.
- Serve as a side dish with any main dish, enjoy.
Optional Method
- If you want to add heavy cream, just omit the soy sauce when adding the mushrooms, and when the mushrooms are tender and cooked through, stir in the cream as desired.
- Then remove from heat, stir in the parsley, serve and enjoy.
Multigrain Bread (Bread Machine)
This is the name of the bread in my bread machine recipe book. For this recipe, measurements are in ml and grams, a digital scale is used for weights. (I made the 750 g (1½ lb) loaf on 6 Jan 2022, and this is excellent bread!)
Equipment
- Bread Machine
Ingredients
Ingredients for 500 g (1 lb) Loaf
- 120 ml water
- 2 tablespoons butter, softened
- ½ teaspoon salt
- 1 tablespoon sugar
- 50 grams whole wheat flour
- 50 grams oatmeal
- 150 grams all purpose flour
- 1 egg
- 1 tablespoon milk powder
- 1 teaspoon instant dry yeast
Ingredients for 750 g (1½ lb) Loaf
- 170 ml water, (1½ cups + 1½ tablespoons)
- 2 tablespoons butter, softened
- ½ teaspoon salt
- 1 tablespoon sugar
- 75 grams whole wheat flour, (2.65 oz)
- 75 grams oatmeal, (2.65 oz)
- 230 grams all purpose flour, (8.11 oz)
- 1 egg
- 2 tablespoons milk powder
- 1¼ teaspoons instant dry yeast
Ingredients for 1000 g (2 lb) Loaf
- 210 ml water
- 3 tablespoons butter, softened
- 1 teaspoon salt
- 2 tablespoons sugar
- 100 grams whole wheat flour
- 100 grams oatmeal
- 300 grams all purpose flour
- 1 egg
- 3 tablespoons milk powder
- 1½ teaspoons instant dry yeast
Instructions
- Use the Ingredients listed for the size of loaf you are going to make, making sure your bread machine has a selection for the loaf size. Also make sure you have a selection on your machine for Multigrain Bread.
- Add the ingredients to your bread machine in the order listed or as stated by the manufacturer of your machine.
- On the controls, select Multigrain Bread, the correct size/weight, and crust as desired. Press start.
- At the end of the baking cycle, using kitchen mitts, remove the loaf pan and turn out the loaf to a wire rack to cool before slicing. (This is a 750 g (1½ lb) loaf.)
- Slice, butter, enjoy. (This is the best 6 slices, there were 3 more slices on the ends.)
Whole Wheat Bread (Bread Machine)
This is the name of the bread in my bread machine recipe book. I make this in 1 pound (500 gram loaves) as it is only my wife and me here at the house that eat bread. For this recipe, only in ml measuring cup and a digital scale for weights, very important.
Equipment
- Bread Machine
Ingredients
- 155 ml water
- 2 tablespoons butter, softened
- ½ teaspoon salt
- 100 grams all purpose flour
- 200 grams whole wheat flour
- 2 tablespoon sugar
- 2 tablespoons milk powder
- 1 teaspoon instant dry yeast
Instructions
- Add the ingredients to your bread machine in the order listed or as stated by the manufacturer.
- On the controls, select Whole Wheat Bread, weight 500 g (1 lb), and crust as desired. Press start.
- At the end of the cycle, using kitchen mitts, remove the loaf pan and turn out the loaf to a wire rack to cool before slicing.
Quail Egg Salad
Just something I threw together with local ingredients easily found near me.
Ingredients
- 40 hard boiled quail eggs, peeled
- 1 half dill pickle spear, diced
- 10 green olives with pimento, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 Cha Hue, Vietnamese sausage with black pepper, (100 g / 3½ oz each)
- ranch dressing, as needed
- 1 teaspoon mustard powder
- black pepper, as desired
Instructions
- Have everything chilled before starting.
- Slice the eggs in half and place in a mixing bowl along with the pickle, olives, onion, and bell pepper.
- For the Cha Hue, it comes in a plastic tube, it is fully cooked. Slice off the ends of each tube and cut the piece into quarters. and feel off the plastic end. Peel off the rest of the plastic. Cut into quarters lengthwise then slice each piece, result is quarter round pieces. Add to the mixing bowl.
- Toss everything together.
- Add some ranch dressing and mix in. Goal is everything coated but not dripping wet either.
- Sprinkle with the mustard powder and black pepper as desired, and mix that in.
- Serve as a lunch or light dinner, and enjoy.
Notes
Low cost per serving.
Variants: 1. Serve over lettuce or baby spinach leaves. 2. Added diced tomato. 3. Serve in tomatoes.
Mixed Vegetables with Quail Eggs
I was doing a search for recipes that use quail eggs and came across this recipe. I made this on 5 Nov 2021 and it is good! Well liked by my family as well. This will be a regular. Link to the Shortcut is listed in the Notes section.
Ingredients
- 4 tablespoons butter
- 6 cloves garlic, minced
- 4 cups frozen mixed vegetables, thawed
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 cup whipping cream
- 20 hard boiled quail eggs, peeled, Shortcut
Instructions
- Heat the butter in a large non stick pan, when hot, add the garlic and sauté until lightly browned.
- Stir in the thawed mixed vegetables and cover. Cook for 5-7 minutes to steam them.
- Stir in the cream and eggs, cook for a few more minutes to heat the eggs through.
- Serve as a side dish with your favorite main dish, enjoy.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Chu-Hi
I have drank many of these while stationed in Japan, four ingredients, and they are good! These are Japanese in origin but the alcohol is Korean, sochu.
Equipment
- Tall Glass
Ingredients
- ¼ cup sochu, Jinro is my preferred brand. from Korea
- ¼ cup fruit juice, orange, grapefruit, pineapple, grape, work well
- ¾ cup club soda
- ice cubes, as needed
Instructions
- Add the first three ingredients to a tall glass, add ice to fill, stir, and enjoy.
Cheese Ball VI
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 3 packages cream cheese, softened, (8 oz / 226 g each)
- 1 jar pimento, drained well, diced
- spring onion, finely chopped, as desired
- 1 jar dried beef, cut into squares, (2½ oz / 71 g)
Instructions
- In a mixing bowl, add the cream cheese, pimento, and spring onion. Mix together well.
- Form into a ball.
- Place squares of dried beef on entire ball, overlapping squares.
- Serve and enjoy.
Baked Chicken Salad Pie
This recipe comes from a social media friend. Very easy to put together, excellent flavor. Mine did not hold the best shape but I think the type of chicken I used was the blame, I used chicken in a pouch, which has a lot of water in it that does not drain, next time I will use fresh cooked and diced chicken. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 pie crust, unbaked, Shortcut
- ½ cup red onion, diced
- ½ cup celery, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup pecans, chopped
- 3 cups cooked chicken, diced
- 2 tablespoons lemon juice
- ½ cup mayo
- ½ cup sour cream, Shortcut
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 can water chestnuts, diced, (6 oz / 170 g)
- ½ teaspoon Herbs de Province
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1½ cups cheese, shredded, divided
Instructions
- Preheat your oven to 190° C (375° F), get out a 9 inch pie dish, add the pie crust to the dish.
- Heat the oil and butter in a non stick pan, when hot, add the onion and celery, sauté until soft and translucent.
- To a large mixing bowl, add the sautéed onion and celery and the remaining ingredients but only ¾ cup of the cheese. I am using sharp Cheddar. Mix together.
- Pour mixture into the prepared pie crust. I had a little excess so I added that to a Pyrex custard cup and baked it along with the pie.
- Bake for 30 minutes.
- Sprinkle with remaining ¾ cup of shredded cheese.
- Bake for another 10-15 minutes or until the crust is golden brown and the center of the pie set. Remove from oven and let rest for 10-15 minutes.
- Slice, serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcuts: Pie Crust, Sour Cream, Condensed Cream of Chicken Soup.
Variants: 1. For the chicken, feel free to use fresh roasted chicken, pressure cooked chicken, or even drained canned chicken.
