Friday, March 6, 2009 - Lunch Time!
Since we started cutting out all processed foods back in November, it has been a little tricky coming up with different lunch foods. I came across some homemade pitas here, tried them out yesterday, and they passed the family approval test! Of course, I had to do a variation of Farmgirl’s variation of Bernard Clayton’s Pita Bread. But she describes the process much better than I, and hers comes with pictures, so go on over there to check them out. J
I still had the dilemma of what to put in them. Lunchmeats are out. Store bought mayo is out (hold the soybean oil, thank you very much). I didn’t have any leftovers to use up. So, I made some mayo and mixed up some tuna salad.
Mayonnaise
Whir in blender:
1 egg
2 tsp. Sugar
¼ tsp. Salt
1 ½ T white vinegar
1 cup safflower oil (I’ve also used sunflower oil and olive oil, we like the safflower best)
1/8 tsp. Black pepper
Tuna Salad
Albacore tuna
Mayo
Salt
Pepper
Diced celery
Alfalfa sprouts
The batch of pitas makes enough for 16 sandwiches. So today we wanted to use some more up but were looking for some variety. Looking through the fridge, I decided I had some cabage and carrots that needed to be used, so we made up a batch of cole slaw.
Cole Slaw
Throw all in a bowl and toss:
¼ head of cabbage, grated
about ¼ cup grated carrot
about ¼ cup finely diced green pepper
½ tsp. Celery seed
2 tsp. White vinegar
3 tsp. Sugar
1 tsp. Salt
½ cup mayonaisse (recipe above)
This was very tasty right away, gets even better after sitting a bit. We put it on the pitas and it was super good. Next time the slaw needs to be drained a bit more to prevent pita blowout. But I’m thrilled to have something to add to my lunch menu!
