French Challenge #3 ~ Salads

OK my foodie friends, I’ve dredged up my French Challenge #3 post because way back I ended up in a tie and then life got busy and then, well, you know. So while we are still in limbo from closing on a house, I have a perfectly good (but small) kitchen to cook in now. I’m reviving this post and starting the count all over. Help me out! Which one of these recipes should I make for the the French salad??? Please comment on this repost instead of the original and then I can start a new count. Many thanks!

anotherfoodieblogger

French Classics Cookbook

This is not only a post about my French Challenge going on, but to also say it’s been a challenging week at home with some personal family issues, hence no cooking blog this week. No new recipes or much cooking going on in this household besides microwaving and such, but we are slowly getting back on track. I hope to get you some new recipes after we get over this bump in the road of life.

Now, I present to you three dishes from the third chapter of my French cookbook. I had challenged myself to make at least one dish from each chapter, and this chapter is Vegetables and Sides. I found all the vegetable recipes to be quite simple, and one of them only had two ingredients so I wasn’t much challenged by that! So I picked three of the salads that at least expanded…

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French Challenge #3 ~ Salads

French Classics Cookbook

This is not only a post about my French Challenge going on, but to also say it’s been a challenging week at home with some personal family issues, hence no cooking blog this week. No new recipes or much cooking going on in this household besides microwaving and such, but we are slowly getting back on track. I hope to get you some new recipes after we get over this bump in the road of life.

Now, I present to you three dishes from the third chapter of my French cookbook. I had challenged myself to make at least one dish from each chapter, and this chapter is Vegetables and Sides. I found all the vegetable recipes to be quite simple, and one of them only had two ingredients so I wasn’t much challenged by that! So I picked three of the salads that at least expanded my horizons. Which is a nice change of pace from the Cassoulet dish I made a few weeks ago, which stretched me for sure!

Please comment which dish you’d like me to make for my next challenge by the end of Sunday, May 18. I found the longer voting times really didn’t increase the votes, so let’s just get it over with, huh? Here are the choices:

Dill and Caper Potato Salad

Dill and Caper Potato Salad

Salade Nicoise

Salade Nicoise

Warm Lentil and Chorizo Salad

Warm Lentil and Chorizo Salad

You can comment on both Facebook or down below in the comments. Thank you so much for your help!

 

Simple Tuna and Egg Salad Stack

Simple Tuna and Egg Salad Stack

Sometimes I just like simple. And comforting. And quick. That is exactly what I made myself for lunch the other day. A simple tuna and egg salad stacked atop a simple toasted English muffin. Nothing fancy going on here, but I sure enjoyed it! Oh, and so did my husband, who happened to make it home just as I was about to pack away the leftovers, so he got himself a Simple Tuna and Egg Salad Stack too! I hope you enjoy.

Simple Tuna and Egg Salad Stack

2 boiled eggs, peeled and roughly chopped
1 5-ounce can albacore tuna , drained and flaked
Ground pepper, to taste
Celery salt, to taste
Mrs. Dash Garlic and Herb seasoning, to taste
3 tablespoons mayonnaise
Small squirt of Dijon mustard
1 green onion, white and light green parts, chopped
1 English muffin, halved and toasted with a light spread of butter

Mix all the ingredients except the English muffin in a small bowl. Mix it up and taste and see if it needs anymore of anything. Plop a few spoonfuls onto your toasted and buttered English muffin and well, eat! You can serve with chips and a dill pickle if you want to round it out a bit more, or eat all of it yourself. I was nice and shared.

Tuna and Egg Salad on English Muffin

Oh! And I added a new Lunch category for my recipes. I don’t know why I never did that as I have plenty of lunch recipes from the past that I just dumped into the Main Dishes category instead, but a lot of them I actually made for lunch.

Simple White Bean and Tuna Salad

White Bean and Tuna Salad

I am on my way out of town to visit some relatives with my sister, so I’m posting a very simple lunch I made last week when I was in a time crunch and had no leftovers I was interested in warming up. I spied a can of tuna in the pantry, and right next to it was a can of white beans. Bingo! I knew something could be whipped up with that combination. It made way more than I needed for lunch, so the leftovers made a tasty snack with crackers the next few days. Here is what I came up with:

White Bean and Tuna Salad

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Black pepper
Mrs. Dash Garlic and Herb
1 can cannellini (white kidney) beans, rinsed
1 can solid white albacore tuna, drained
1/4 cup chopped red onion
1 teaspoon dried parsley
1 teaspoon dried basil
Romaine lettuce

In a medium bowl, Whisk the lemon juice, oil and garlic. Season with pepper and Mrs. Dash to taste while whisking. Add the beans, tuna, onion, parsley and basil and mix well. Fresh herbs would be better I’m sure but I didn’t have any. Serve on a bed of romaine lettuce. As said before, this makes great leftovers with crackers. I snacked on it with Triscuits.

Stack ‘Em Up Tuna Melts

Stack 'em up!

Where the did week go? I was surprised to see my last post was on Tuesday. How did that happen? Nonetheless, here I am again with a less-than-exciting recipe but a nice and easy lunch for the weekend.

I was going to blog last night about the wonderful gourmet dinner my husband made, and I even took a few photos before digging in. However, he was obviously not aware that Cajun spice and cinnamon do not pair well together. Bless his heart…he means well. 😉

We always have a can or two of albacore tuna in the pantry, as well as the rest of the ingredients to make this. I also like to make this when we go camping, as it’s a nice change from hot dogs and other camp fare. You can use any kind of English muffins for this, or even bread, but today we had whole wheat muffins on hand.

Tuna Melts

1 English muffin, halved
1 can solid white albacore tuna, drained
2-3 tablespoons mayonnaise
2 tablespoons finely chopped sweet onion
Black pepper
Mrs. Dash Garlic and Herb Blend
Butter
2 tomato slices
Shredded cheese, any kind

Pop the English muffin in the toaster and preheat your toaster oven or oven on broil. Meanwhile,  mix the tuna, mayo, onion, and spices to taste in a small bowl. Lightly butter the muffin halves and place them on a foil-lined pan. Top each half with the tuna mix, tomato slice, more pepper, then the shredded cheese. Place under broiler until cheese is melted.

Update: I forgot to mention that this is easily doubled, tripled, etc. Also, when I mentioned camping, I meant in our RV that has a toaster and toaster oven. This might be a bit of a challenge with just a BBQ grill, lol.