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Cooking for one still manages to stump me, and I often end up with at least an extra meal if not more in left-overs even if I try to keep things small. While many people would love this, I prefer the freedom of cooking something new almost every day. If what I make is freezable, it’s not a problem, because I can re-visit it after a break.  I now have even more appreciation for my wonderful left-over loving partner. Alas, for me all these left-overs represent an issue – I love to cook so much but my stomach simply is incapable of handling the quantities of food I make on any given day and so I have had to get used to eating left-overs several days in a row.

Well, since I’ll be living in Senegal for 6 months, I had better get used to repetition. It’s sort of like training, I guess. That, and the fact I probably won’t have access to a kitchen anything like I’m used to. I can’t wait to learn to cook Senegalese food!

Luckily, by the second week in Montréal I discovered it’s not quite as monotonous if I try to re-invent the left-overs. This is one of those recipes – one you can make with any left-over chicken or other meat/tofu.

Ingredients – 2 wraps

-1 leftover chicken breast or 3 drumsticks, cooked, meat sliced
-2 Tbsp capers
-6 slices sharp cheddar
-2 large soft wheat or corn wraps
-lemon juice
-salt and pepper
-veggies to eat on the side
-1 tsp olive oil

Directions

Slice the meat and cheese. Arrange the wrap on a counter, then place 2 slices of cheese across the wrap. Place the meat on top, along with the capers and a spritz of lemon juice. Top with the remaining cheese and salt and pepper, then close the wrap tightly. In a large frying pan, heat olive oil over medium heat. Cook wrap on both top and bottom until the wrap is warm and has begun to turn golden.

Wash and cut up assorted veggies to eat on the side. I love carrots and tomatoes with this particular combination! You could also add some fresh spinach to the wrap before warming it if you like.

-Sitelle

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My first abstract was accepted at an upcoming conference, so this weekend I flew to Halifax to finish my data analysis.  I spent the days working hard on my analysis, and caught up with good friends during the evening.  It’s lobster season on the East Coast, so when we headed out to a pub for supper, I gravitated towards the lobster roll.  It was what you might expect from a pub – decent, but not necessarily stellar (the fatal flaw being inadequate amounts of mayonnaise).  We were seated near the window, so we could see McDonalds advertising perhaps the only food that might tempt me to enter its franchise: the McLobster  (aka McDonald’s version of the classical maritime lobster roll).

The next day for lunch, we ventured to try the McLobster.  The McLobster was a step above the pub lobster roll, but any points it earned on the lobster salad (a touch of celery added a nice crunch), it lost on the bun (hotdog bun-like bread that is so chockerblock full of additives that it would take upwards of five weeks to mold).  My friend Alex and I decided that we would clearly have to try our own hand at making a lobster roll.

Friday night, four of us decided to have a seafood extravaganza. Clearly this was our moment.  We bought a live lobster at the grocery store, and after scoping the bread section, decided to go instead with Pillsbury croissants.  For the lobster salad, we used a mayonnaise spiked with lemon juice and seasoned with dill, salt, and pepper.  Inspired by the McLobster, we added a little celery for crunch.

Deep-fried calimari sizzling away

Our seafood extravaganza began with some deep-fried calamari that beautifully crispy and chewy cooked by our friend Matt.  We then savoured a bowl of seafood bisque with the lobster rolls and garlic bread.  After we recovered from over indulgence in seafood, we finished our evening with a slice of scrumptious hazelnut pie. The consensus was that these lobster rolls were delicious – and definitely something I’ll be making again and again when I’m on the coast during lobster season!

The creamy lobster rolls ready to be eaten!

Lobster Rolls

(8 mini-croissant lobster rolls)

Ingredients:

8 mini-croissant (we baked up a package of Pillsbury Croissant Dough)

1 medium-sized live lobster

1 rib of celery, diced

Handful of dill

Juice of 1/2 lemon

Salt and Pepper

Mayonnaise to taste (we used about 3-4 tablespoons)

Directions:

Boil the lobster in a large pot of salted water for 10-12 minutes.  Remove the lobster from the pot and flush with cold water to cool quickly.  Remove the lobster meat from the shell using whatever means possible (if you are a poor student devoid of lobster crackers, sharp scissors and a hammer work miracles).  Coarsely chop the lobster meat and transfer to a bowl.

Add to the lobster the mayo, celery, dill, lemon juice, and salt and pepper. Adjust the creaminess and seasoning to your liking.

Cut the croissants in half lengthwise, and fill each with a few tablespoons of lobster salad.  Delicious with a glass of chilled white wine!

– Catherine

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