I was supposed to make a tortilla wrap on the night that I made the “Caribbean Salad” but I forgot the alfalfa sprouts that I bought from the grocery (long story). I nonetheless made one but it was not what I wanted. So, I made another attempt last night:

ham and vegetable pita wraps, by 240baon

I was very happy with it, indeed. It’s a warm tortilla smothered with softened cream cheese topped with an oven baked ham, cucumbers, tomatoes and alfalfa sprouts. To accompany it, I made a refreshing summer salad:

summer salad, by 240baon

It has mixed greens, jicama, ripe mangoes, grapes and honey roasted nuts. For the dressing, I used a little bit of shoyu, orange juice, lemon juice, olive oil, honey, salt and pepper – shaken, not stirred.

I must say that MB loved this salad even more than the previous one. He loved the dressing so much that he kept pestering me to pour all the dressing every 2 minutes or so.

This meal was delicious! I was so full last night from the salad. We’ve become such huge fans of salads that I’ve made another one for tonight’s dinner. Watch out for that.
I’m big on salads during summer. I especially like salads for dinner so the other night, I prepared this:

almost carribean salad, by 240baon

I say almost because I skipped the jicama and avocado. I also added an assortment of nuts. The other ingredients are mixed greens, cucumbers, onions and mangoes.

For the dressing, I used a bit of shoyu, fish sauce, sesame oil, lemon juice, honey, salt and pepper. I put them in this bottle:

carribean salad dressing, by 240baon
and shake, shake, shake!

It tasted a bit weird at first then I got used to it. MB loved it. He wanted to pour everything on the salad. I had to stop him from time to time. This was a very filling salad. I made a variation on this salad for dinner tonight and it is even more filling! I have a heavy stomach while writing this. = )
This is another quick breakfast post. I woke up late yesterday and had to scramble to make breakfast for MB who was getting ready for work. I needed something fast but decent as MB is already tired of canned stuff so I made this:

egg and tomato open faced sandwich, by bitsandtreats

I wanted something to make the bread more filling but I also wanted the taste to standout. This is a walnut loaf from French Baker. I’ve been dreaming of a good bread since I saw an episode of one of my favorite AFC shows where the host was making bread for dinner. Yum! I so want to bake bread again!!!! (I need an oven and a big kitchen).

For the eggs, I beat one egg, added some chopped parsley, salt and pepper then cooked it on low heat. I popped the bread and the tomatoes in the oven. The tomatoes were in for 10 minutes on  250C, I think. This was delicious! I think if you add some hot chocolate then this would be a perfect breakfast.
I made the mistake of choosing to cook these dishes on a hot summer night. They’re actually light fares, perfect for a hot summer night but bad for the chef! I slaved away in the kitchen for 2 hours to prepare these dishes:

fish and shrimp cakes with potato salad with yellow dressing, by 240 baon

These are fish and shrimp cakes with a side dish of potato salad with yellow dressing.

For the fish and shrimp cakes I used fish fillet, chopped shrimps, panko, chopped spring onions, chopped parsley, minced garlic, lemon rind, lemon juice, APF, S&P, milk and beaten egg. Just fry the fish fillets first then flake with a fork. Combine all ingredients plus about half a cup of panko then mix well. Form into patties then dredge on remaining panko. Fry.

For the potato salad, I used new potatoes (also called baby or marble potatoes), lite mayo, mustard, lemon juice, chopped parsley, 1/4c sugar, S&P, bacon chopped garlic and onions.

Boil the potatoes until tender then slice into half. In a bowl, combine lite mayo, mustard, lemon juice, sugar, parsley, S&P and whisk well. You can also opt to put these in a blender. Mix the potatoes in. In a frying pan, fry the bacon bits. Add chopped garlic (seasoned with sea salt) and onions. Add all these including the bacon fat to the potato mixture. Mix well and chill in the refrigerator. Serve cold.

You can serve this with catsup or sweet chili sauce but the salad dressing was enough to complement the fish cakes (for me, that is). MB dipped the fish cakes in catsup. By the way, have you tried the Del Monte Rich Ketchup? I absolutely love it! I buy one bottle every 2 weeks.

We didn’t have rice anymore with this dish. It’s very filling as it is. Serve this with a nice iced drink while watching a movie and you’ve got the perfect hot summer night date right in the comforts of your home.