Beef/Olive Sandwich, Cucumber Salad and Pineapple

I made the cucumber salad early this morning because it needs to marinate a bit to begin tasting as good as it can. I sliced one cucumber as thinly as I can. (I don’t have a mandoline.) I also sliced up about 1/8 of a medium onion. I layered the cucumber slices with onion and salted it and let it sit for 30 minutes. Then I added white vinegar almost to the top of the stacks of cucumber (about a cup) and 1 TBSP of sugar, and one crumbled up dried red chili. Use the smallest dried chili you have so it doesn’t overwhelm the cucumber. In a few hours, the chili will be soft and tender and the flavor will have married. The cool, fresh cucumber contrasting with the heat of the chili is tasty!

For lunch I was hungrier than usual as I ate breakfast at 6 AM and then didn’t make lunch until 2:30 PM. A bad idea when you’re diabetic. I put two thin unbuttered buns on the griddle to toast. I don’t like bread to overwhelm my food so I love the thin buns. I sliced up about 2 TBSP of onion, sliced up about 3/4 cup of beef roast. I put a teaspoon of olive oil in a pan, added the onion and let them soften. I then added the beef. While the beef cooked, I chopped up 15 olives and 1 slice of cheese. I added the olives and stirred them around before adding the cheese and letting it melt into the mix. I put the Beef on the toasted buns and plated with fresh pineapple chunks and a serving of the cucumber salad.

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3 responses

  1. Pingback: Chicken Popovers & Chili Pickled Carrots « Single Servings

  2. Pingback: Remix: Mjadra and Cucumber Salad Reworked « Single Servings

  3. Pingback: Cauliflower Soup, Roast Beef & Pickled Carrots « Single Servings

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