November 3, 2011

Tuna Fish Sandwich

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Tuna Fish Sandwich

Tuna Sandwich

November 3: National Sandwich Day

Islander grew up in the Sandwich Islands but, like most local Hawaiian kids, ate more bento (boxed lunches) than sandwiches at school. When the military transferred her Daddy to the mainland, and the ‘ohana (family) moved to and lived for a few years on the East Coast, Islander noticed that some of her elementary school classmates brought sack lunches—mostly sandwiches! She was a bit shy for having a different kind of lunch, so she asked her Mommy to make “what the haole kids ate.” Peanut butter and jelly, egg and tuna fish sandwiches found their way into her sack. Ironically, some of the haoles wanted to trade their food for her teriyaki meats and lumpia (spring rolls) because her bento lunches seemed more substantial than their simple sandwiches!

Islander still prefers rice-based, comfort-food lunches but will eat sandwiches with her haole husband, Highlander. Tuna fish sandwich is one they both like, so we are featuring our easy recipe for a blog post on National Sandwich Day.

Recipe

Ingredients

  • 1 6-ounce can of tuna, drained and flaked
  • 3-4 tablespoons of mayonnaise
  • 2 teaspoons sweet pickle relish
  • 2-3 tablespoons onion, minced
  • 1 hard-boiled egg, roughly chopped
  • lettuce leaves
  • slices of bread (white or wheat)

Directions

In a medium bowl, combine the tuna with mayonnaise, relish, onions and egg until well mixed.

Tuna Sandwich

Spread the tuna mixture on one slice of bread. Top with a lettuce leaf and another slice of bread. Cut the sandwich diagonally with a sharp knife. Repeat with other slices of bread until the tuna mixture is all used up. Yield: 3 tuna fish sandwiches.

Tuna Sandwich

Notes

  • Thanks to Lisa L. for the fish platter in the final food photo above.
  • Search our blog for other sandwich recipes.

 

 

 

November 1, 2011

Suka Pipino

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Suka Pipino

(Filipino-Style Vinegar Cucumbers)

Suka Pipino

November 1: National Vinegar Day

Filipino foods are often a blend of sour (asim), salty (alat) and sweet (tamis) flavors for a unique mouthwatering mix. Suka pipino (vinegar cucumbers) is an example of a Filipino-style side salad that has the cultural cuisine characteristic of “sour-salty-sweet” ingredients all in one.

Islander’s Mommy sometimes served suka pipino for her family. The simple yet very vinegary cucumbers balanced the soy sauce-marinated meat dishes that she also made for our mealtimes.

Savor some suka and pucker up with pipino and make vinegar cucumbers as a Filipino-style side salad on National Vinegar Day.

Recipe

(From Mommy)

  • 1 large cucumber
  • ¼ cup vinegar (we used sugar cane vinegar)
  • ½ teaspoon sugar
  • salt and pepper to tast

 Directions

Wash, pare and slice the cucumber. In a small bowl, combine the vinegar with the sugar. Mix in the sliced cucumbers. Salt and pepper to taste. Serve as a side salad.

Suka Pipino

Notes

  • Apple cider vinegar may be used in this recipe instead of sugar cane vinegar. Clear vinegar also is fine.

 

November 1, 2011

Senate Bean Soup

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Senate Bean Soup

Senate Bean Soup

November: U.S. Election Day (Tuesday after the first Monday in November)

We have visited the Capitol during some of our trips to Washington, D.C. With its  iconic rotunda, the building houses our elected officials (representatives and senators). At the congressional cafeteria, Senate Bean Soup is served every day, ironically reminding us of the low-budget stews we ate as children of modest income families. Fortified with navy beans and flavored with smoked ham hocks, the recipe for Senate Bean Soup comprises only a few ingredients but it feeds many people (this is an excellent example of “edible economics”—if only the government can balance the budget better by spending less instead of more)!

Senate Bean Soup

Make a difference with your vote and go out and cast your ballot at your local/state/national polling place. Also make Senate Bean Soup as a way to observe Election Day.

Recipe

(Adapted from the United States Senate)

Ingredients

  • 2 pounds dried navy beans
  • 4 quarts hot water
  • 1 ½ pounds smoked ham hocks
  • 1 small onion, chopped
  • 2 tablespoons butter
  • salt and pepper to taste

Directions

Wash the navy beans in hot water (cold water will crack them) until slightly white. Place them in a large pot and cover with 4 quarts hot water. Put the ham hocks on top of the beans. Cover the pot with a lid and simmer for at least three hours or until the ham hocks are tender. Stir occasionally.

Senate Bean Soup

Remove the ham hocks from the pot and set aside to cool slightly. Dice the meat and return to the pot. Mix well with the cooked beans. In a small pan, saute the onions in butter until lightly browned. Add to the pot. Stir in the salt and pepper. Serve hot.

Senate Bean Soup

Notes

  • It is a privilege as well as a right to vote! Do your American duty and vote while we have the freedom in our country to do so.
  • Search our blog for other patriotic posts and recipes suitable for celebrating American holidays and events, such as Election Day.
 

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