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Marino’s Fried Onion and Green Pepper Sandwich

11 Sep

This sandwich is named after my dad! He loved to make Fried Onion and Green Pepper Sandwiches! When he made this sandwich the whole house would smell so good with the aroma of fried garlic and onions!   I have always enjoyed eating this sandwich which brings back fond memories of my mom and dad cooking in the kitchen.  The sandwich has a  hint of garlic and a little bit of heat with the sweet taste of green  peppers smothered in olive oil. It  goes well with a glass of red wine and can be served for lunch or dinner.

Fried Onion And Green Pepper Sandwich from Susan T's Kitchen

Fried Onion and Green Pepper Sandwich

Green, Red and Hot Peppers From Susan T's Garden

Green, Red and Hot Peppers From Susan T’s Garden

  • 1 Green or red pepper
  • 1 small onion sliced
  • 1 clove of garlic chopped
  • 1 small hot pepper whole
  • Olive oil
  • Italian Rolls

In a large fry pan cover the bottom with olive oil and bring the heat to medium.  Add  the whole hot pepper, the sliced onion, and the chopped garlic to the pan and fry until slightly brown.  Add more olive oil as needed.  Add the sliced green pepper and sauté a few minutes. Lower the heat and place the rolls on top of the onions and peppers to soften.   Remove the pan from heat and serve! If you are really into heat add the hot pepper to your sandwich or discard.  Goes great with a glass of red wine!  Buon Appetito!

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Eggless Egg Salad Sandwich

27 Aug

Are you allergic to eggs?  Do you miss eating or wish you could eat some of the yummy egg dishes that everybody else can eat.  One of my favorite eggless dishes is Eggless Egg Salad, substituted with tofu.  You will never taste the difference.  Give it a try and let me know what you think.

Eggless Egg Salad

Eggless Egg Salad

This Recipe Serves Four

1 package of Silken tofu

3 Tbsp eggless mayonnaise

1/8 tsp salt

1/8 tsp dry mustard

1/4 tsp turmeric

2 Tbsp minced onions

2 Tbsp minced celery

1/2 tsp minced  dill weed

1/8 tsp ground pepper

  • Drain tofu, crumble and lightly stir fry in an oiled pan
  • In large bow add the tofu and let cool for about 5 -10 minutes
  • In a small bowl , mix mayonnaise, salt, turmeric and mustard and add to the cooled tofu
  • Mix in the remaining ingredients
  • Refrigerate 30 minutes or longer
  • Serve on a roll or toasted bread with lettuce, tomato and/or onion

Susan’s Basic Bread Recipe

5 Feb

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Here in the Kitchen we love baking our own bread. Nothing like fresh baked bread in the morning, a hot cup of coffee and some good conversation. For lunch we like to make our favorite sandwich with the bread and in the evening have it with a bowl of soup or a huge salad. The Italian in me likes to dip the bread in olive oil! Below is our basic bread recipe. You can shape your bread into any form you desire such as round, french loaf, or square.

Photo: Susan T's Kitchen

Photo: Susan T’s Kitchen

2 tablespoons sugar
1 package dry yeast
1 cup warm water
3 cups flour level with knife
1 tsp salt
1 tbsp olive oil
Cornmeal

In a large mixing bowl add 1 cup warm water, dissolve the yeast and sugar
Let stand 5 minutes.
Stir in oil.
Add to the yeast mixture the 3 cups of flour and salt.
Stir until a soft dough ball forms. Add a spoonful of flour as needed if the dough is too sticky.
Turn dough out onto a lightly floured surface.
Knead dough until it is smooth and elastic.
Continue to spoon flour to the dough ball to prevent dough from sticking.
Place dough in a large bowl coated with olive oil, cover and place in a warm spot for about an hour.
Punch down dough and knead once more.
On a large baking sheet sprinkle cornmeal
Shape dough and place dough on baking sheet, cover and let rise for an hour, or until doubled in size.
Bake at 350 for 30 minutes or until bread is slightly browned on bottom. Let cool on wire rack.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Boule Bread

3 Feb

Now that it is really cold outside, why not warm up the house by baking some bread.  Boule, which is one my favorites, is a round loaf of  crusty bread.  It goes great with soups, salads and pasta. Try dipping it in olive oil or  slather on some butter.   For breakfast, slice it thin, and toast it,  then add some butter and/or some Jam.  Below is a simple recipe I have used for years and once you get the hang of it you just might make it weekly!  Enjoy!

Photo by: Susan T's Kitchen
Photo by: Susan T’s Kitchen
  1. 2 tablespoons sugar
  2. 1 package dry yeast
  3. 1 cup warm water
  4. 2 cups white flour level with knife
  5. 1 cup wheat flour level with knife
  6. 1 tsp salt
  7. 1 tbsp olive oil
  8.  Cornmeal
  • In a large mixing bowl add 1 cup warm water, dissolve the yeast and sugar
  • Let stand 5 minutes.
  • Stir in oil.
  • Add to the yeast mixture, 1 cup of the wheat,
  • 1 cup of the white flour and salt
  • Stir until a soft dough forms. Add a spoonful of flour as needed.
  • Turn dough out onto a lightly floured surface.
Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

  • Knead dough until it is smooth and elastic.
  • Continue to spoon remaining flour to the dough ball to prevent dough from sticking.
  • Place dough in a large bowl coated with olive oil, cover and place in a warm spot for about an hour.
  • Photo by: Susan T's Kitchen

    Photo by: Susan T’s Kitchen

  • Punch down dough and knead once more.
  • On a large baking sheet sprinkle cornmeal
  • Place dough on sheet, cover, let rise for an hour, or until doubled in size.
  • Make two slits with sharp knife
  • Bake at 350 for 30 minutes or until bread is browned on bottom.  Let cool on wire rack.
Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Avocado Sandwich on a Whole Wheat Roll

12 Jul

I love Avocados in a salad and what is better than an avocado salad on a hot summer day?  An avocado sandwich with veggies, hummus, olive oil and a splash of lemon.  This sandwich is yummy, satisfying and will keep you light on your feet all day! Below is the recipe for two sandwiches.

Photo by: Susan T’s Kitchen

  • 2 Whole Wheat Rolls
  • 2 slices of provolone cheese
  • 2 tbsp hummus
  • 5 black olives sliced
  • 3 or 4 onion slices
  • 4 lettuce leaves
  • 1 avocado sliced
  • 1 carrot shredded
  • olive oil
  • fresh lemon or lemon juice
  • salt and pepper to taste

 Spread the bottom rolls evenly with  hummus.  Add a slice of cheese and layer with lettuce, onions, black olives and shredded carrots.  Drizzle with olive oil, and a spritz of lemon juice.  Salt and pepper to taste. On the top roll layer the avocado slices and combine the sandwich halves.  Makes 2 servings.

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