Kitchen Extras

By Ann Fulton

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Never once did the thought occur to me to make a cucumber sub, until I saw the idea earlier this week through Make the Best of Everything.  Coincidently, my son picked one long, skinny cucumber from our garden later that day and I had to try.  The cucumber doesn’t grip the filling quite like bread does, but we all enjoyed it despite a few pieces popping out!  I particularly like the flavor of egg paired with cucumber and am thinking an open-face, egg and olive cucumber sandwich might be next up!

I have made banana “ice cream” many times and can attest to the fact that it is a satisfying substitution for the real thing.  Syrup and Biscuits took this dessert to a whole new level, however, with an easy Honey-Peanut Butter Sauce.  Great way to use over-ripe bananas, too.  I can’t wait to make it!

pina colada creamsicles FI 2

When I first spotted this Pina Colada Creamsicle from The Black Peppercorn, it was all I could do not to run right out and buy a pineapple, the only ingredient I didn’t have on hand.  I love the combination of flavors and easy prep for this perfect summer treat.  If you don’t have popsicle molds, small paper cups would do the job.

How about this for a perfect way to use some of your vine-ripened tomatoes?  e-Gastronomy posted this easy recipe which would be delicious for any meal.  I am going to try it for an quick dinner one of these nights soon.

Kagianas (Greek eggs and tomato)
Serves: 2

* 3 tablespoons olive oil
* 3 large, ripe tomatoes, pureed (about 500g)
* salt and freshly ground black pepper to taste
* 6 large eggs, beaten

1.In a large frying pan over medium high heat, heat the olive oil. Add the pureed tomatoes, along with the salt and pepper. Cook over medium high heat until all of the liquid has evaporated from the tomato mixture, about 10 to 15 minutes. (Turn up the heat to high if the liquid isn’t evaporating.)

2.Once the tomato mixture is ‘dry’, turn down the heat to medium and add the beaten eggs. Stir constantly at first to break up the egg, then frequently to allow the egg to cook through. The result should be a fairly dry mixture of similar consistency, i.e. no large chunks of egg. Enjoy hot or cold, though I must say I like this dish better the next day after having it in the fridge all night!

Cook’s note:
When tomatoes are out of season, use tinned whole plum tomatoes, pureed with their juice.



How about a delicious Avocado and Goat Cheese Spread to smear over crunchy, whole grain toast?  GroO New York finds the greatest recipes and I love that you can alter this one with your favorite herbs and cheese…basil and blue cheese, thyme and feta…maybe some sliced tomato in there.  I might start with a little less lime juice and taste before adding more. Lemon juice would be tasty with a feta-thyme combination.

Avocado and Goat Cheese with Lime and Mint on Toast:
2 thick slices of your favorite bread
1 avocado
Juice of 1/2 a lime
2 teaspoons chopped mint
60g goat cheese or feta
Olive oil
Salt flakes and freshly ground pepper

And while we’re talking eggs, I came across this Easy Breakfast Frittata from Basilmomma:  a busy mom the likes to cook.  Perfect for breakfast, although I love this sort of meal for dinner, too.  This recipe includes pasta and your favorite cheese, and I love how it swims in a pool of delicious tomato sauce!

Finally, when your sweet tooth is acting up and you have nothing satisfying within reach, how about a single-serve Chocolate Chip Mug Cake from Chocolate, Chocolate and More Chocolate?  Mix up six basic ingredients, scoop into one large or two regular mugs, and microwave for 1 1/2 minutes.  Serve a la mode, if desired.  It’s that easy!

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