Wednesday, May 5, 2010

Well, our Wednesday meal was a rather simple one. I hard boiled just over a dozen eggs, peeled them, used my handy dandy egg slicer to mince them, added diced celery, salt, pepper, garlic & onion powder, a bit of Miracle Whip & plain low fat organic yogurt and made egg salad.

I also opened three cans of solid white tuna, drained & rinsed it and then added diced celery, a whole apple, diced along with salt, pepper, garlic & onion powder, a little bit of Miracle Whip, plain low fat organic yogurt and made tuna salad.

I served some lettuce on the side & a mixture of diced cukes & tomatoes.

We ate the tuna/egg salad on homemade potato rolls. Usually I add half whole wheat flour and half white flour, but I probably used 1/4 whole wheat this time because I ran out. I would have taken pictures, but I was so hungry that I just wanted to eat. Who knew sandwiches could make such an awesome meal? These make FANTASTIC hamburger/sloppy joe buns as well. Here is the recipe I use:

Potato Buns

2/3 c. sugar
1 c. mashed potatoes
1/4 unsalted butter, softened
1/4 c. canola oil
3 eggs, beaten
1 1/2 tsp. salt
2 1/2 tsp. yeast (or one packet)
1 c. warm water
approx. 5 c. of flour

Mix together the sugar through the salt in mixer bowl. Dissolve the yeast in the warm water (I usually add a bit of sugar to this) and add to bowl. Add 3 c. of the flour all at once. Add remaining flour gradually until dough comes together and leaves sides of mixer bowl. Turn out onto floured surface and knead until dough is no longer sticky and elastic. Cover and rise in well oiled bowl for about 45 minutes. Remove dough and pat out to about 3/4" to 1" thickness. Cut with a 3" biscuit/cookie cutter. Lay close together (but not touching) on large silpat covered sheet pans. Cover and let rise for about 30 minutes. Bake for 10-15 mins. at 375 F.

This recipe, oddly enough, can also be used as a doughnut dough just by increasing the sugar to a full cup.