Kung Pao Chicken, Tuna Pasta Salad and Stuffed Italian Herb Bread

Today we start with one of my favorites growing up, a cold tuna pasta salad. This is quite simple to make, and packs really well for lunches. To make, combine 3 diced hard-boiled eggs, 3C cooked macaroni, 5-10oz defrosted peas (and/or whatever other veggie suits your fancy), 2 6oz cans flaked tuna, 1/4C mayonnaise, 1/4t each salt and pepper, cubed cheddar cheese, chopped green onion and chopped celery. Delicious fresh, and it just gets better in the fridge as the flavors meld. One of my favorites for quite a while.

Next, we have a simplified Kung Pao Chicken I've actually made this a couple times, and it is reliably tasty. To start, marinade ~2 chicken breasts cut into bite-sized pieces in soy sauce, water and cornstarch for a couple minutes. Meanwhile, make a sauce by whisking together 2t apple cider vinegar, 2t soy sauce, 1t sesame oil, 1T water, 3t sugar, and 1.5t cornstarch. Heat a bit of sesame oil in a skillet, then add 4 cloves of minced garlic, ginger, chili powder and pepper, then add the chicken and marinade. Cook for a bit, then add 6 chopped green onions and 2/3C roasted peanuts, and simmer until the sauce has reduced to whatever thickness you desire. Serve over rice, and you've got a tasty meal.

Finally, a bit more in-depth bread that makes an absolutely enormous loaf that's filled with a tasty meat and cheese filling.

-Add 1.5t pepper, 2t basil, 2t chervil, 2t thyme, 2t savory and 1/3C olive oil, and let sit for at least an hour.

-Combine 1.5 yeast, 1C warm water, 1C white wine, 1T salt, 5.5C bread flour and infused oil with herbs, and kneed to a smooth, springy, resilient dough. Place in a greased bowl and let rise for an hour.

-Meanwhile, in a large skillet, combine 1.5 lb italian sausage, 1 large chopped onion, 3 cloves minced garlic and cook until browned. Then, add 1/4C chopped oil-packed sun-dried tomatoes and 2T anise liquor. Let cool.

- Turn out the risen dough onto a floured surface and spread into a big rectangle. Spread the sausage mixture into the center third of the dough, and sprinkle with 8+ oz mozzarella cheese. Bring the 2 long ends together and pinch to close, then slash slits in the top with a sharp knife. Bake in a preheated oven on a pizza stone for 40-50 minutes or until brown and hollow-sounding when tapped. Cool before slicing.

I completely forgot to take a picture of it sliced, but it looked really cool with the layers inside, and was extremely tasty. I sliced it into a couple big pieces and froze it, and it lasted me a couple weeks (it was a really big loaf), that pan is ~13x16.