Tag Archives: Packed Lunch

News!

13 Sep

There is no one under the age of 20 in my household, yet our go to tomato sauce recipe comes from this book.

I go this book about 10 years ago when I was making my first forays into cooking. (For those of you who don’t know, that would make me 13). I took it out from the library and proceeded to host a dinner party for my extended family, making both this sauce and Emeril’s spinach stuffed shells. My aunt gave me a copy as a gift, and I proceeded to make spinach stuffed shells again. And would again several years later when I hosted a dinner for 20 friends. I think these are the only two recipes I have ever used from this book, but they’re good.¬† And the sauce is super easy to make, I have it simmering away right now as I type.

In other news, the blog finally has a header! Check it out. My original drawing was much crisper, but as with anything I do that then involves technology, resizing it led to a fuzzier result.

I’ll probably be posting once a week now on Mondays because my life is about to get crazy. Commuting into the city 5 days a week will lead to change in how I plan my meals. Expect to see some experimentation with a slow cooker and attempts to keep lunch from getting boring, all while trying to eat healthily. Maybe¬† I should rename the blog Commuter Cooking (just kidding).

And of course, some cultural excursions because as my friend Stef said to me last night ” I cannot let work become my life”.

Advertisements

It’s too Hot to Make Soup Lentil Salad

27 May

I had bought some ingredients earlier in the week to make the Tarragon Thyme Lentil Soup from Veganomicon, so that I could have an easy to grab dinner later this weekend when I’m working late. This was before the temperature escalated. Sure, it dropped down again today…but I was still put off from soup. So I made salad instead.

Ingredients

-5 plum tomatoes, seeded and finely chopped

-3 carrots, grated

-1 c. french lentils (cooked)

-1 c. bulgur wheat ( cooked)

-1 shallot, finely chopped

-1 clove of garlic, minced

– approx 2 tsp paprika

– approx 1 tsp dried tarragon

-approx 1 tbsp white wine vinegar

– approx 3 tbsp extra virgin olive oil

Sautee the garlic and shallot in the white wine vinegar with 1 tsp paprika and the tarragon. Add to lentils and mix in large bowl. Add vegetables and bulgur wheat. Season with salt and pepper, and the rest of the paprika. Add the olive oil and combine. Chill in the refrigerator.

Serve over spinach and top with goat cheese.

The trials and tribulations of a packed lunch

18 Mar

Monday

Close up of Monday

Monday’s lunch consisted of Potato Salad with Green Beans and Cannellini Beans and leftover salad (sadly on it’s way out).

Tuesday!

Tuesday was a pasta salad made with the following: 1 serving of vegetable tortellini, 1 portobello mushroom, 1 zucchini, 1/2 tomato tossed with olive oil, balsamic vinegar and lemon juice (plus a little basil)

Wednesday

Time for a close up

Wednesday was Greek Antipasta Salad served in whole wheat pitas. I kept them separate until lunch time, to keep the pita from getting disgustingly soggy.

Thursday

Arnold Sandwich thin with baby spinach, turkey and swiss. Served with a perfectly ripe pear.

For Friday, please repeat wednesday.

I find lunch to be incredibly annoying to pack because it has to fill me up and get me through the afternoon, along with the fact that I usually do not have a refrigerator or microwave handy. So the meals have to taste good at room temperature and survive transit in my lunch box, and it’s also nice not to eat the same thing every day in a row. (Unless of course it’s delicious). The solution to my problem? Planning. I found the Moosewood’s Simple Supper cookbook to be incredibly useful for quick lunch ideas, I think I’ll need to purchase a copy because this has been the most interesting lunch week I’ve had in a long time. True I only used two of their recipes so far this week, but it definitely inspired me to keep my lunches creative.