Curried Egg Salad Open-Face Sandwiches

Recipes in this PostJar of Cross and Blackwell Major Grey's Chutney

I have a very good friend who said to me once, “Does everything with you have to be gourmet?” and I said, nonplussed, “Yes!”. Why do you have to go to a restaurant when you can make gourmet food at home, for a fraction of the cost! I was reminded to this today when I started to make egg salad sandwiches for lunch, and decided to make this a Curried Egg Salad Sandwich.

Probably, one of the reasons I can do this is because I have a good pantry, a good spice rack, and I’m not afraid to try new foods. That means I usually have good curry powder in the spice rack, and Major Grey’s chutney in the refrigerator. I have to watch the chutney, though, because Spane likes to eat it by the spoonful, right out of the jar.

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Chicken Kabobs with Rice Pilaf and Yogurt Salad

 Cuisnart RotisserieRecipes in this Post

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Hungry for Dinner!

Now that I had made those pixies, I was hungry for dinner, and I put the chicken kabobs on that I had started marinating earlier.

I have a wonderful rotisserie that I picked up at a church rummage sale for $15.00, brand new, in the sealed box. I can roast a whole chicken, or other piece of meat simply by impaling the meat in the central piece. That central piece also has a top from which you can hand skewers, and also comes with a square basket for smaller foods. I love my rotisserie.

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Chinese Five Spice Tandoori Chicken

Chinese Five Spice Tandoori Chicken

Chinese Five Spice Tandoori Chicken on a bed of herbed rice, chutney and tomatoes.

Recipes in this Post

Last night I was watching an ancient Iron Chef, from the original series where everything was dubbed, May 7, 1999. It was a famous chef in Japan, Takeshi Ōkubo, who specialized in Chinese cuisine, up against the Chinese Iron Chef, Chen Kenichi. The Iron Chef did not win :-(, but it did give me some ideas for dinner tonight.

It’s been hot and muggy in Los Angeles, and I really don’t want to get my house hotter than it is – the evaporative cooler (aka swamp cooler) is going full blast. Nesco to the rescue.

I had some chicken thighs in the freezer, and yogurt, and I was getting a whole bunch of spices when I saw the curry jar and decided to use it. That’s when the Chinese aspect hit me, I also have a long forgotten jar of Chinese Five Spice powder.

You would not believe how good this thing smells.
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Curried Chicken Roll-Ups with Cucumber Tomato Salad

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It’s Been a Hard Time

It’s been hard on me since Spane was diagnosed with Dandy Walker Syndrome. I seem to think about nothing but that, I don’t want to clean my house, do laundry, cook, etc. I’m way behind. But, today, things are getting a little better. Things are looking up.

I love to find bargains. Last Wednesday night, after coming home from the Emergency Room after 8 hours being there, and being starved, I stopped at Ralphs and got one of those rotisserie chickens. Spane didn’t feel like eating, I ate some of it, and so there was a lot left. So, tonight when I was thinking about what I could make on a hot night, I thought of that poor chicken sitting in a bag in the refrigerator.

We went to the local vegetable store and got some tomato and these lovely, long Persian cucumbers. I have never seen them so long and big! The Italian plum tomatoes were large, too, and ripe and really red and juicy. When I asked about bread, the proprietor pointed to the Lavash1, and I thought that would be perfect for roll-ups.

Recipes

Curried Chicken Roll-ups

Ingredients

1 cup chicken, cooked, bones and skin removed
2 tablespoon spring onion, sliced
1/2 cup flat Italian parsley, chopped
1 teaspoon good curry powder
3 tablespoons mayonnaise
4 leave Romaine lettuce, whole
1 slice Lavash1

Directions

You can easily do this by hand, and just mix the chicken, onion, parley, curry and mayonnaise together. I put mine in a food processor and pulsed it four or five times until the mayonnaise was thoroughly incorporated.

Take the slice of Lavash1 and cut it half through the middle. On each piece, put two leaves of lettuce, and then put half of the chicken mixture. Start rolling up the sandwich at the lettuce side, tightly.

When you have made both roll-ups, you can cut them on the diagonal or cut them into smaller slices for appetizers. Each half is more than enough for one person.

Cucumber Salad

The Persian cucumbers are the best for salads. They are crisper, more flavorful, and have a thinner skin than the regular cucumber you buy in the market with their waxed skin. Find Persian cucumbers in Mediterranean markets.

Ingredients

— Salad —

2 Persian cucumbers, 1/2 inch sliced
1 Roma tomato (or two if they are small), sliced or large dice

— Dressing —

1 teaspoon good French mustard (NOT yellow mustard)
1 teaspoon Spicy Globe Basil 2
1/4 cup Red Wine vinegar
1/2 cup Extra Virgin Olive oil

Directions

Get a bowl and put in on something that will keep the bowl from moving when you are whisking. If not, find someone to hold the bowl (a child is a good choice).
Put the mustard in the bowl, with the leaves, and mix. Add the vinegar and mix thoroughly.
Now, take your whisk and slowly start adding the olive oil, a slow, slow drip, all the while whisking (see, how helpful that child is?). When the oil and vinegar have emulsified, you can put the dressing on top of the cucumber and tomato and chill until ready to serve.

Enjoy!


1 Lavash is a Middle Eastern and Mediterranean flat bread. It is best served the day you purchase it as it dried out very quickly.

2 Find out more about Spicy Globe Basil, and plant some in your garden.