This was my first time to a Japanese restaurant, shame on me! There was fried tofu, tempura veggies, rice, melon and a salad. The meal was quite generous in size, really enough for two people. At only $11.00, I thought this was very reasonable.
Sushi House-Alameda, Ca
My daughter and her boyfriend, Pat, pictured above 🙂
Boil 4 eggs, peal and chop
2 avocado’s chopped-Avo’s should be firm, not squishy, if possible
1 Table spoon blue cheese
1/4 teaspoon yellow mustard
3 Tablespoons plain, non fat yogurt
Salt and pepper to taste.
Mix all ingredients. Toast 2 pieces of your favorite bread, place a piece of iceberg lettuce to cover toasted bread. Scoop desired amount of egg salad onto lettuce, top with 2nd piece of toasted bread. Yields about 4 sandwiches.
Try a variety. You could also add any or all of the following; pickles, relish, black olives, green olives, garlic, finely chopped cucumber. Play with it 🙂
Chipotle Black Bean Burgers:
What it took for 4 burgers:
* 1 (14.5 oz) can of black beans, drained and rinsed
* 2 Tbs. minced white onion
* 2 cloves garlic, minced
* 1/4 cup smoked chopped almonds
* 1/2 cup frozen corn, thawed
* 1/3 cup chopped cilantro
* 4 Tbs. jarred chipotle spread, divided
* 1 egg
* 4 sliced pepper jack cheese
* 4 onion buns, split and lightly toasted
* mixed greens
* sliced avocado
* coarse salt, to taste
* lime wedges, for serving
Preheat oven to 425.
In a large bowl, add the beans and lightly mash with a fork. Add the onions, garlic, almonds, corn, cilantro, 2 Tbs. chipotle spread, egg and a small pinch of coarse salt. Mix to combine.
Using your hands, equally form the mixture into 4 patties. Arrange on a lightly oiled baking sheet and bake for 10 minutes. Carefully flip, add the cheese and bake for 8 to 10 more.
Spread the remaining chipotle spread on the bottom of each toasted bun and serve with greens, avocado slices and fresh lime wedges!
This recipe is from a blogger that I recently started following. I am in love with his recipes! I hope you enjoy this one!
Posted on September 29, 2013 by Valley Vegetarian
Photo: Randy Graham
The delicious dressing for this salad comes from the juices that form while the cucumber marinates with garlic, an Arbol chili, lime juice and other ingredients. As a bonus, the fresh mozzarella pairs well with the marinated cucumbers.
2 long English cucumbers (Don’t peel. Cut into 1-inch chunks)
3 garlic cloves (lightly crushed)
1 small dried whole Arbol chile (lightly crushed)
½ teaspoon sugar
½ teaspoon salt
2 tablespoons fresh lime juice (divided)
2 tablespoons extra virgin olive oil
4 fresh radishes (sliced thin)
¼ cup fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh cilantro (chopped)
1 tablespoon fresh chives (snipped)
Fresh ground black pepper
4 slices fresh Mozzarella (look for mozzarella medallions)
In a large, plastic bag, combine cucumbers, garlic, chile, sugar, salt, and 1 tablespoon of the lime juice. Seal and shake the bag. With the palm of your hand, lightly smush the cucumbers to release their juices. Let the bag with the cucumbers and juices stand at room temperature for 30 minutes.
Drain the cucumbers, reserving 2 tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes, and herbs.
Arrange the salad on 4 plates. To serve, place a slice of fresh mozzarella on top of each salad.
Broccoli Cheese Bites (adapted from Tasty Treasures & WholeSomeBabyFood.com):
16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
salt & pepper
1 cup of seasoned Italian breadcrumbs
Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.
Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
Let cool and enjoy!
Cheesy Vegetable Chowder
2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped
1 Tablespoon minced garlic
4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup cheddar cheese
2 cups uncooked broccoli