Tag Archives: Sandwiches

This was my first experience cooking tempeh. I randomly bought it a few months ago, stashed it in my freezer, and forgot about it.

Earlier this week I “discovered” it and remembered that I better use it before it got freezer burned or something. I set out to find a great recipe, but couldn’t find anything that really sparked my interest.

Finally, I gave up and just made something up. It worked out pretty well except that I might add some chopped cashews next time. I would probably also go for lettuce with a bigger leaf than romaine, or at least bigger than the puny heads of romaine that I bought.

This one will definitely make another appearance at Duke’s House, maybe with shredded chicken next time. Chris did not get to taste it, but I am quite confident that he would give it the “we can serve this to other people” seal of approval!


  • 8 oz tempeh, sliced (You could easily use beef or chicken here, just be sure to adjust cooking times to ensure that the meat is thoroughly cooked.)
  • 1 cup mushrooms, sliced
  • 1 cup water chestnuts, chopped
  • 1 clove elephant garlic, minced
  • 8 scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 8 large leaves romaine or Boston lettuce
  • olive oil spray


  • Spray a skillet with olive oil spray.
  • Cook the tempeh at a medium-high heat for about 5 minutes on each side until lightly browned.
  • Add mushrooms, water chestnuts, garlic, and scallions and cook for several more minutes. If needed, add a tablespoon of water to the skillet.
  • Next add the hoisin sauce, soy sauce, and cilantro and continue to cook until vegetables are tender.
  • Serve with large lettuce leaves, either pre-wrapped or as an “assemble your own dinner”  a la fajita.

Servings ~ 2
Calories ~ 370, Fat ~ 14 g, Carbohydrates ~ 42 g, Protein ~ 27 g

I have been a bad blogger lately.

As I ramp up my running miles for marathon training, running and sleeping have taken precedence over cooking. This means that I have been eating a lot of CSA fruits and veggies raw. Fortunately Branny has come to the rescue again!

These quesadillas were quick and easy to make and tasted wonderful. As Chris and I joke “Gouda is good-a”. Hah. We’re not very funny.

More tasty gouda creations coming soon! We have abandoned our queso fresco and, in one cheesy buying spree, we have moved on to more indulgent cheese. There was no way that we could have stuck with the low-budget cheese forever.

Adapted from Branny Boils Over.


  • 4 whole wheat tortillas
  • 2 peaches, thinly sliced
  • 1.5 large Vidalia onions
  • 2 1/4 oz shredded gouda cheese
  • 1 tbsp olive oil


  • Thinly slice onions, then sauté over a medium heat in olive oil.
  • Peal and thinly slice the peaches and shred cheese while the onions are cooking.
  • Divide ingredients evenly among the tortillas, spreading them over one half of each tortilla.
  • Cook quesadillas individually in a skillet lightly sprayed by olive oil. Place the first tortilla in the pan flat. After cooking for several minutes, fold the tortilla in half to cover the fillings. Cook for several more minutes, then flip it to cook the other side. Ideally both sides should be lightly golden brown.
  • Cut into several sections and serve warm. I served mine with some guacamole.

Servings ~ 4
Calories ~ 198, Fat ~ 11 g, Carbohydrates ~ 19 g, Protein ~ 12 g

 This week is a refrigerator clean out week at Duke’s House. Everything (perishable) must go! This should make for some interesting meal combinations.

I decided to tackle the cabbage first because it is least likely to be eaten on its own, and most difficult to come up with creative uses for. Black Bean and Cabbage Burgers are a winner in my book, both in terms of being a great faux burger and an excellent use for cabbage.

On the list for refrigerator elimination this week:

  • Dairy
    • 4 cups plain yogurt
    • 8 cups cottage cheese
    • 1 gallon of milk (well, most of it anyway)
    • 12 oz queso fresco
    • 1.5 cups sour cream 1.25 cups sour cream
  • Fruits and Vegetables
    • 1 jalapeño
    • 3/4 of a green pepper
    • 1 bag scallions
    • 3/4 head cabbage 1/2 head cabbage
    • 1/2 lb. baby spinach
    • 6 apples 5 apples
    • 4 bananas
    • 1.5 cucumbers
    • 2 plum tomatoes
    • 1/2 bunch cilantro
    • 2 avocados
    • 3 onions 2 onions
    • 2 sweet potatoes

I’m taking ideas to use the rest of this stuff in the next 2 breakfasts, 2 lunches, and 3 dinners. I do not have a solid meal plan in place. I am toying around with taboulli, fish tacos, peanut butter cheesecake mousse, and maybe Curried Lemon Quinoa with Avocado, Craisins, and Raisins. Then again, I like to try new things. If you have any suggestions, let me know!

These burgers held together fairly well, especially the leftover ones and they tasted great. I ate my “burger” on a sandwich thin with spicy sour cream, avocado slices, and spinach.

Chris destroyed his cut his up and ate it as a burrito (as he does with most foods) stuffed with hot sauce, sour cream, raw cabbage, and avocado.

Adapted from The Portobello Kitchen.

  • 1.75 cups black beans, drained and rinsed
  • 1 onion
  • 2 tbsp garlic, minced
  • 1/4 of a small head of cabbage
  • 1 tbsp yogurt butter (or your favorite butter or oil to sauté veggies in)
  • 1/2 medium apple
  • 1/2 cup red wine vinegar
  • 2 tsp honey
  • 1 egg
  • splash Tapatio (or other hot sauce)
  • 2 tsp chili powder
  • 1 tablespoon tomato paste
  • 1 cup bread crumbs


  • Sauté the onions and garlic in 1 tbsp yogurt butter.
  • When the onions begin to turn transparent, add the finely sliced cabbage and diced apple.
  • Add the red wine vinegar and the honey to sweeten.
  • Braise on a low heat until the cabbage is soft, around 20 minutes.
  • In a food processor, add the black beans, braised cabbage, the egg, Tapatio, chili powder, and tomato paste and process until well combined.
  • Stir in bread crumbs gradually until mixture reaches desired consistency.
  • Form into patties with your hands.
  • Fry lightly – around 3-4 minutes – on each side. (I sprayed my frying pan with olive oil spray to cook the burgers.)
  • I served this with a spicy sour cream, spinach, and avocado slices on a whole wheat sandwich thin.

Servings ~ 6
Calories ~ 201, Fat ~ 3 g, Carbohydrates ~ 36 g, Protein ~ 9 g

What is even better than falafel in a pita? Falafel in a burrito of course! Everything is better in burrito form, or at least that’s what Chris and I seem to think.

Ingredients (per burrito):

  • 1 whole wheat tortilla
  • 4 falafel patties
  • 3 tbsp tzatziki sauce
  • 1/4 avocado, thinly sliced


  • Break up falafel patties in small chunks.
  • Fill burrito with falafel, avocado slices, and tzatziki.
  • Enjoy!

We had falafel for breakfast this morning. Not quite a typical breakfast, but that’s ok. I don’t really care which meal we eat at which time of day and I don’t think Chris does either.

I have always liked falafel, but I had never made it before because I did not like that it is usually fried. A few days ago it occurred to me that baked falafel might be an option.

Google says: ‘Yes. Totally possible.”

Cool. Check it out.


Adapted from Jewish Recipes.


  • 1 medium potato, baked
  • 15-ounce can chickpeas, drained
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 tablespoons tahini
  • 2 tablespoons soy sauce
  • 1/2 teaspoons turmeric
  • 1/2 teaspoons coriander
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne


  • Pre-heat oven to 350 degrees.
  • Cut the baked potato into several large chunks.
  • Combine all ingredients in food processor until they are mixed into a chunky paste.
  • Form small patties on a lightly greased baking sheet.
  • Bake for 15 minutes or until patties are firm.
  • Serve in a pita with tzatziki sauce.

Servings ~ 5
Calories ~ 190, Fat ~ 5 g, Carbohydrates ~ 30 g, Protein ~ 8 g

In an effort to use all of our fruits and vegetables before they go bad, we often have to use veggies that are common between several meal in a week. This is often challenging when it comes to fish taco fixings.

Or is it?

Cabbage and pico de gallo mixed into ground turkey. Can it be?

Chris said no. “This burger will fall apart. It can not be grilled.”

I briefly considered cooking it in the grill pan, but I have shunned our grill pan since the first time I used it. The grill pan is basically a slow cooking George Foreman grill. Gross.

Chris agreed to grill the self destructing burger but made no promises. His masterful grilling skills paid off. This was the best turkey burger I have ever eaten.


  • 1 lb. extra lean ground turkey
  • 2 cups finely shredded cabbage
  • 1 cup pico de gallo
  • 1 avocado
  • 1/2 onion
  • mayonnaise, mustard, or the burger topping of your choice


  • Combine ground turkey, cabbage, and pico de gallo.
  • Divide mixture into four equal parts and form four burger patties.
  • Grill until cooked through.
  • Serve with thinly sliced avocado, onion, and mayonnaise (for me) or mustard (for Chris).

Like many people, I only remember eating egg salad after Easter. Usually in mass quantities. I’m really not sure why.

There are obvious reasons, like my mom had allowed three kids each color a dozen or more Easter eggs and now we needed to figure out how to eat them all before they went bad. I understand why we had so much egg salad then, but what about the rest of the year?

I like egg salad, I mean except for at the end of the post-Easter egg salad marathon, and, until this weekend, I didn’t think it should be limited to one week per year. This weekend, things changed.

I have posted several times recently about my discovery and mass purchase of silken tofu. Once again, I have discovered a wonderful use for this odd soy product. Ok, it wasn’t me this time, it was Chris.

Chris found this recipe while going through our neighbor’s mom’s (The Queen of Cookies) recipe collection. Why he spent his Sunday afternoon with The Queen of Cookies pouring over recipes is another story. Who knows, maybe he was trying to score some of her delectable goodies?

Anyway, he must know me well, because he came home and immediately said ‘You need to go over there and look through that cookbook, we have to try the eggless egg salad!’ He was absolutely right. Here you have it, eggless egg salad!

It turns out that I like eggless egg salad even better than the real thing. Good thing we didn’t color Easter Eggs this year!

Picture coming soon. Faux egg salad sandwiches just don’t make for beautiful pictures.

Adapted from Mori-Nu.


  • 1 package silken tofu
  • 3 tbsp fat free mayo
  • 1 tsp spicy brown mustard
  • 2 tbsp dill relish
  • 2 medium scallions, chopped finely
  • 1/4 tsp honey
  • 1/8 tsp salt
  • 1/4 tsp tumeric
  • 1/8 tsp celery seed
  • 1/8 tsp black pepper 


  • Dry tofu with a paper towel.
  • Break up into chunks by hand.
  • Combine other ingredients in a small bowl and mix well.
  • Stir mayonnaise mixture into the tofu.

Servings ~ 4
Calories ~ 68, Fat ~ 3 g, Carbohydrates ~ 5 g, Protein ~ 6 g

On my never-ending quest to discover lunch items that are healthy and keep me full all afternoon, I discovered this gem of a sandwich. It is tasty, filling, inexpensive, and does the trick. It looks a lot like a tuna sandwich in the picture, but make no mistake, there is no fish involved in this sandwich.

I was inspired by a fellow blogger to try this out. Notice the homemade bread in the picture. I told you that it even looked like real sandwich bread!
  • 140 g (dry) white beans
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste
  • whole grain sandwich bread
  • avocado
  • cucumber
  • tomato
  • spinach
  • Boil white beans until tender. Drain.
  • Add white beans, lemon juice, salt, and pepper to a food processor. Puree until smooth.
  • Spread white beans on one slice of sandwich bread.
  • Top with thinly sliced avocado, cucumber, tomato, spinach, and the other slice of bread.
Servings (of white bean mixture) ~ 8
Calories ~ Depends on your ingredients.
My example sandwich was: Calories ~ 386, Carbohydrates ~ 65 g, Fat ~ 10 g, Protein ~ 13 g