The B.L.A.S.T. with Mock Sourdough Buns

Have you ever craved a sandwich that combines the rich, buttery flavor of salmon, the creamy goodness of avocado, the smoky crunch of bacon, and the fresh burst of tomatoes and lettuce? I've got the perfect recipe for you: The BLAST.

Yes, the avocado on here is sliced too thick.
My mom was the one making this for her, so go wild if that's your thing!

The cold air and barren trees here are a continual reminder that my enjoyable time outside in the sun is nearing it's end. That doesn't mean I can't bring the taste of summer into the kitchen!

 

This massive sandwich, created by my partner and tweaked just a little, is a perfect meal for two - or use my mock sourdough recipe to make smaller buns and tuck into a single serving. The star of the BLAST is a thick, juicy salmon filet, seasoned to perfection with a blend of paprika and black pepper from the amazing Selefina Spices and grilled or broiled. As to the type of salmon - wild Pacific is our favourite, but we use Atlantic if it's not available or too expensive. Both are delicious! Paired with my homemade yogurt-dill sauce, this alone is a perfect addition to a meal!

 

Ideally, you want a nice crusty sourdough roll or hearty sourdough bread - something sturdy enough for the weight of the sandwich. My sourdough starter of almost 15 years died due to neglect in March (family emergencies > microbes) but I have a recipe for just-as-tangy mock sourdough that I use in a pinch. You can find it below, and I highly recommend it!

 

Once your sourdough (or mock sourdough), bacon of choice (we use turkey bacon exclusively here, but regular bacon is perfect too) and your salmon are prepared, A thin layer of yogurt-dill sauce is spread on both halves of the bun (or both slices of bread). Lettuce, tomato, salmon, bacon and avocado layer ontop - and the majority of the time it is quite the balancing act! You definitely want a large plate for this sandwich, since no matter how hard you try you'll get "escapee" bits. Word to the wise - you want thin slices of tomato and avocado here. Shingling the tomato and avocado slices helps keep them together a little better!

 

Of course, the variations on this are numerous. Here are a few my partner and I came up with:

• Toast the bread / buns and rub the "inside" parts with a cut clove of garlic
• Marinate the salmon in a lemon-garlic mixture
• Grill / broil the salmon on top of lemon slices
• Turn this into wraps using thick pitas or naan
  

 

While summer may be over, there's no reason we can't enjoy these with a perfectly paired drink! Henderson Brewing has both opened a RUSH themed bar in the YYZ airport and brought the RUSH themed beer into the USA, and given that my partner and I are huge RUSH fans I thought why not see what would play well? While the brewery has several RUSH beers that all sound delicious, the first release of Golden Ale with Starman on the front is, in my opinion, the perfect pairing for this sandwich. You can find it in Canada here and in the USA here. This isn't sponsored by the band or the brewery, this is just my love for the band and good beer shining through.

Kielbasa and Kale Soup

It looks like spring is finally edging it's way in for good - and what better way to celebrate than with a bowl full of vibrant colour and flavour! This Kielbasa and Kale Soup is packed with carrots, potatoes, and white beans in addition to its namesake ingredients, and packs a spicy, smoky punch too.

Jump to Recipe

You might be surprised to know that my family eats soup and stews year round. Lunchtime in the summer is often just as hectic (if not more so) than it is during the school year, since we either have the littles over all day, the garden needs constant attention, or mom is running off somewhere or other. Having filling, delicious meals on hand is something that never goes out of season! Given that the warmer months are here (hopefully to stay!) I wanted to bring the colours of the season into this bi-monthly batch with lots of kale, celery and carrots. These vegetables were accented with hearty sausage and potatoes, creamy white beans, a hefty pop of garlic and a richly flavoured homemade chicken broth.

The star of the show, for me at least, is the smoked paprika. I own three varieties of smoked paprika, which I love to use in the summer to amplify the flavour of meals either cooked on the grill or not. Selefina Spices' Spanish de la Vera Smoked Paprika is the perfect addition to burger mixes, mayo, ketchup, deviled eggs and pasta salad - and I'd wager it would make grilled corn butter pop too. Letting the soup simmer (and even sit overnight before reheating) allows the flavour of the paprika to infuse fully, making every bite memorable.

Some notes on variations and alternate ingredients:

• You can use turkey or beef kielbasa in place of the traditional pork, or even cooked Polish sausage. I haven't tried vegan sausage in this but it should work as well, or leave it out completely.
• If you don't have hot smoked paprika on hand, mix 1 1/4 tsp sweet smoked paprika with 1/4 tsp of cayenne to make your own.
• If you don't want the spice of the hot paprika, use sweet smoked paprika 1:1 for the hot paprika. 
• Any waxy potato will work - I used Yukon Gold, but white or red potatoes would work too.
• Vegetable broth can be used in place of chicken, if you don't use low sodium taste the soup and add salt to taste
• Start with 9 cups of broth and add if you need the soup to loosen up.
  
• Kidney beans, brown lentils, lima beans and navy beans will all work. You want about 5 cups of cooked beans if you're cooking from dry.
• You can use any leafy greens instead of kale - Savoy cabbage or mature spinach are both good.
  
• This soup freezes well - ladle cooled soup into freezer-safe containers and store up to 3 months.
  
  
  

Beer Braised Chicken

Are you looking for a unique way of preparing chicken that will leave you and your friends wanting more? If yes, then this beer braised chicken recipe will definitely do the job, making you have a combination of beer and chicken that creates an exceptional flavor to impress your visitors.

Beer braised chicken is extremely easy to prepare and takes less of your time. If you are new to the game, the process takes less than two and a half hours. However, the process will likely take even less time if you have been doing it for long or have some tips (around two hours).

The best thing about this process is that you can use any old beer to have that chicken taste you have always desired. For a better result, it is recommended to use a dark malty beer that is rich and contains sweet notes. Don’t worry about how to get such beer since Beer Snobs will enlighten you and get one that suits the job.

Ingredients

Serves 4

Salt and pepper

1 tbsp olive oil

6 skin-on chicken thighs (about 2 pounds)

1 large onion, sliced

6 small carrots, sliced

3 cloves garlic (finely chopped)

All-purpose flour

2 tbsp brown sugar (optional)

1 tbsp tomato paste

2 tbsp dried thyme

3 bay leaves

2 tbsp whole-grain mustard

2 tbsp apple cider vinegar

1 (12 oz) bottle amber beer

Step 1: Brown the Chicken Thighs

• Season chicken liberally with salt and pepper. 
• Heat oil in an ideal pot over medium-high heat and add the chicken thighs in one layer (you may need to do this in batches). 
• Cook, without moving, until the thighs turn brown, about 6 minutes. Flip and continue cooking for about 3 minutes.
• Transfer the brown thighs to a plate and cook the remaining thighs using the same procedure.

Step 2: Drain off the Fat Rendered by the Chicken

• Drain the fat from the cooking pot, leaving about two tablespoons.

Step 3: Cook the Onions

• Add the onions, carrots, and garlic and cook over medium heat, stirring, until the vegetables turn golden brown. Add flour, stirring for another 1 minute.
• You can add your brown sugar at this point to intensify the natural sweetness of the onions and the other vegetables.

Step 4: Bring to Simmer

• Add 1 tbsp of salt, tomato paste, thyme, bay leaves, vinegar, and beer to the onion. 
• Scrape up the browned bits from the bottom of the cooking pot with a spoon or spatula, then add the chicken thighs and bring to a simmer.

Step 5: Cook Until the Chicken is Falling off the Bone

• Cover the pot and cook for 1 hour, until the liquid is reduced and the meat separates from the bone. 
• Serve it with your favourite starch - potatoes or rice are both great.

 

Related Questions

Can Chicken Be Braised?

• Yes, you can definitely braise the chicken to make it flavorful and tender. It is an ideal method of preparing your chicken during the colder seasons.

What Beer Is Good for Cooking Chicken?

• The best beer for cooking chicken is one that has been perfectly balanced (Amber). A beer in the middle as far as taste is concerned. You need a beer that is neither too hoppy nor too sweet. Sour beer is also ideal, as the acidity works too well on the chicken.

Does Braising Tenderize Chicken?

• Yes, braising is an ideal way of tenderizing the chicken. The beer also helps to keep the kitchen moist and flavorful. This is because the chicken absorbs the flavors in the braising liquid, giving it the required flavor.

Conclusion

Braising chicken is an excellent way of making it flavorful and tastier. The process is easy and will consume less time when you have the needed materials. Ensure you use an ideal beer (not too hoppy) to achieve a great result. Also, follow the procedure carefully to avoid messing up.

Dairy Free Tuna-Egg Salad

Are you looking for a dairy-free alternative to the classic tuna egg salad recipe? Look no further! This dairy free tuna egg salad will tantalize your taste buds with its creamy, savory flavors. This easy and nutritious recipe is sure to become a favorite in no time. Enjoy!

This tuna egg salad recipe by Beginner Food is packed with flavor and texture from the red onion and pickles. It's light, healthy, and enjoyed in so many ways. Not only is it super easy to make, yet also versatile and foolproof.

Feel free to add different herbs, seasonings, or veggies. This healthy recipe only requires a few simple ingredients. You don't have to be a culinary expert to make this a success.

Here’s What You’ll Need to Make It

• Chef's Knife: Use a sharp blade for chopping, slicing, and dicing ingredients.
• Cutting Board: Let's get chopping! A cutting board is a must-have for any kitchen. A cutting board will help you prep ingredients for all your delicious dishes. You can opt for a classic wooden, a modern plastic, or an eco-bamboo board.
• Egg Slicer: It’s fast and easy to slice eggs with this - it's so much quicker than hand-dicing them! Plus, it's excellent for dicing other things, like mushrooms.
• Mixing Bowls: You can use deep ceramic, or stainless steel mixing bowls for this recipe! These bowls are perfect for combining all the yummy ingredients. They also come in a variety of sizes.

Recipe

1 can (6 oz) tuna packed in water, drained
2 hard-boiled eggs, chopped
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup dairy-free mayonnaise
2 fresh tablespoons of squeezed lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sea salt
Fresh ground black pepper, to taste
1/4 cup chopped fresh parsley

1. In a medium bowl, combine the tuna, eggs, celery, and red onion.
2. Mix mayonnaise, lemon juice, mustard, garlic powder, onion powder, salt, and pepper. Do this in a separate bowl.
3. Pour the mayonnaise mixture over the tuna mixture and stir to combine.
4. Gently fold in the parsley.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
6. Serve in a sandwich or on a bed of fresh celery. Enjoy!

Tips:

• You can add other ingredients such as green onions, capers, or diced apples.
• You can serve this salad over a bed of lettuce or with crackers. 

 

How Healthy Is This Dairy-Free Tuna Egg Salad Recipe?

This recipe has all the real, whole-food ingredients you need to fuel your body for a day of work or play.

●     Tuna: Tuna is a good source of protein and essential omega-3 fatty acids. It is also rich in vitamins A, D, and B12, iron, selenium, and zinc.

●     Eggs: Eggs are rich in protein, iron, vitamins A, D, B12, and B6, as well as folate, phosphorus, and other minerals.

●     Celery: Celery contains fiber, vitamins A, C, K, and B6, folate, potassium, and calcium. It is also low in calories and sodium.

Is Canned Tuna Safe to Eat?

Canned tuna is safe to eat. Ensure to use canned tuna in oil or water rather than brine. The brine contains higher levels of sodium, which can make it too salty to eat.

How Long Will This Dairy-Free Tuna Salad Recipe Last?

This dairy-free tuna salad recipe with eggs will keep fresh in the fridge for up to 7 days. Yet, it's best to avoid leaving it at room temperature for more than two hours, as the mayo and eggs can spoil.

Conclusion

This dairy-free tuna egg salad recipe is a combination of tuna and eggs. It also has flavorful additions like parsley, celery, and red onion. This recipe is packed with lean protein and easy to make with simple ingredients. It's perfect for a picnic, potluck, or backyard barbecue.