Greek Tuna Salad

by Irene Lindvall

Lunch! I feel like it's been ages since I've tried something new for lunch. We both love greek food and tuna salads so this one seemed perfect, and it was. It was a nice sunny day so we ate on the deck paired it with iced tea and it was great.

Things I learned from this recipe:

It's a crying shame Eric doesn't eat olives. I thought it was a tad try on the bites I didn't have olive.

Would I make this recipe again?:

Yes

The recipe

Singapore-style Chicken Fried Rice

by Irene Lindvall

Tonight I continued my tour of fried rice. So far I've done Indonesian, a classic Japanese style, asparagus + bacon (USA?) and tonight we had Singapore-style. Eric is calling it "Fried rice around the world" and I'm calling it "expanding my repertoire". I unfortunately thought this dish left something to be desired. I may have mentioned I'm not the biggest curry fan and this one used curry powder so I felt the undertones of flavor were not my favorite. We both ended up adding white pepper and a little more soy sauce once it was served and preferred that flavor.

Things I learned from this recipe:

Love using my wok. I'm understanding more and definitely did not put enough oil in while cooking the egg.

Would I make this recipe again?:

No

The recipe

Bake the Eggs

by Irene Lindvall

The title for the article where I found this recipe is "Big-breakfast Brilliance" and the heading is "Bake the Eggs". The idea comes from needing to feed breakfast to guests in your home and not wanting to wake up at the crack of dawn to do it. I often feel this way even without having people stay in my home so I thought the idea of prepping breakfast the night before brilliant.

I think the bowls I used were a bit too big because it took me double the amount of time to cook the dish than the recipe said. It was a little disappointing to continue taking the bowls out of the oven and have the eggs be uncooked. 

Things I learned from this recipe:

It would've been quicker to make scrambled eggs.

Would I make this recipe again?:

No

The recipe

Fresh Corn Omelet with Smoked Mozzarella & Basil

by Irene Lindvall

I managed to dig up some more breakfast items and we enjoyed this lovely corn omelet for brunch today. Fresh corn is a necessity for this dish so I've been waiting to make it for a couple of months. I also got a fresh basil plant to grow in the kitchen and used it as well. The recipe said to cook the omelet covered and on low and I found it was taking too long so I upped the heat just a tad (3 out of 9) and I still waited longer than I would've liked. In the end, it came out great and was worth the wait. Step four wanted me to add fresh chopped tomatoes on top which I didn't have, but I used salsa instead and it tasted great.

Things I learned from this recipe:

Smoked mozzarella is delicious.

I wish I could've taken a video of myself flipping the omelet. I did exactly what the directions said and it worked quite nicely.

Would I make this recipe again?:

Yes

The recipe

Tuna Gravlax w/Radish & Avocado Salad

by Irene Lindvall

The July issue of Sunset just arrived and this means I couldn't stay away from making their latest recipes. They had a whole spread on tuna - my dream come true. This one sounded the most appealing and it did not disappoint. I did however fail to read all the way through the steps to find out the tuna needs six hours of marinating hence making it today instead of yesterday. I've decided I will no longer get down on myself for not reading all the way through the recipe and instead will make it my mission to tell everyone my mistakes so you will not repeat them and so I will not repeat them when I make the dish again. This was my initial plan of the blog in the first place.

As for the dish, it was quite tasty and perfect for sometime. I think I'm still a purist when it comes to raw tuna, but I did appreciate the simplicity of the "salad" and would make this as an appetizer any day.

Things I learned from this recipe:

This is definitely appetizer size, but the more tuna you use the more you can turn it into a full-sized entree.

Would I make this recipe again?:

Sure

The recipe