Posts tagged ‘lunch’

February 8, 2012

Food: Mexican Tofu and Spinach Stir Fry.

Are you looking for a good lunch?

Here it is.

Full of fiber, protein, vitamins and spice!

You won’t fall asleep at your desk after this lunch.

Mexican Tofu and Spinach Stir Fry

Makes 1 hearty lunch portions

Ingredients:

  • 1 teaspoon Olive Oil
  • 1 tablespoon Red Onion, roughly chopped
  • 1 heaping tablespoon Red Pepper, roughly chopped
  • 1/3 cup Tofu, cut into cubes
  • salt and pepper
  • 1 teaspoon ground Chile Pepper
  • 3 heaping tablespoons canned black beans, rinsed and drained
  • 2 tablespoons Green Chile Salsa (use your favorite store-bought)
  • 2 handfuls fresh Spinach
  • 1/4 Cilantro, chopped
  • 1/4 cup Cheddar Cheese, grated
  • pinch Red Pepper flakes
  • 1 scallions, chopped

Method:

1. In a medium sized non-stick saute pan heat over medium heat olive oil, red onion and red pepper. Saute for 2-3 minutes, until slightly softened.

2.Turn heat up slightly. Add cubed tofu and a pinch of salt and pepper. Let Tofu brown on 1 side, then flip. Add chile pepper, black beans, and salsa. Stir to combine.

3. Add spinach and cilantro. Saute until Spinach is almost fully wilted. Turn off heat.

4. Serve in bowl, add cheese, red pepper flakes and scallions to garnish. Eat right away when hot!

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January 23, 2012

Food: Coconut Green Curried Lentils with Sweet Potato.

Yes, I am eating more and more vegetarian meals.

And I am liking it.

This is a spicy dish. Make sure you have a glass of water next to you.

The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.

Coconut milk. Cilantro…obcessed, if you didn’t know.

Coconut Green Curried Lentils with Sweet Potato

Makes enough for 2 servings

Ingredients:

  • 1 teaspoon Olive oil
  • 1 Sweet Potato, cooked
  • 1/2 can of Coconut milk
  • 1 heaping tablespoon Green Curry Paste
  • 1/4 cup or more Cilantro, chopped
  • salt and pepper
  • Lentils (see note below)

Method:

1.  In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish – toss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.

2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.

3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color 🙂

*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.

January 19, 2012

Food: Mexican Bean Salad.

My pantry is always stocked with canned beans. I love adding beans to almost anything…wrapping them in a corn tortilla and some cheese…quick little snack is heavenly.

If you can open a can and dice a pepper, you can make this. Just check out the colors. Instantly eye appealing.

It’s crunchy too!

I get hungry just looking at these pictures.

Check out the Method. Yes, you are seeing that correctly, only 1 step!

This is even better made a day or two before eating. The beans soak up all the spice and taste even better.

Mexican Bean Salad

Ingredients:

  • 1 can black beans, drained and rinsed quickly
  • 1 can white/cannilini beans, drained and rinsed quickly
  • 1/2 yellow pepper, diced
  • 1/2 orange pepper, diced
  • 1/2 red pepper, diced
  • 1 tablespoon olive oil
  • 2 heaping tablespoons cilantro, chopped
  • 1 jalapeno, fine diced, seeds removed, if desired
  • zest of half 1 lemon
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon medium chili powder
  • 1 heaping teaspoon smoked paprika
  • pinch ground cayenne pepper
  • pinch ground chipotle pepper
  • Kosher salt and pepper, to taste

Method:

1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!

January 9, 2012

Food: Cold Sesame Tahini Pasta.

First of all, I don’t like the title of this.

Second of all…this is to die.

To die for. I mean it.

This is a pasta dish you can feel good about eating.

It is packed with good things. and it is crunchy.

Cold Sesame Tahini Pasta

Ingredients:

  • Brown Rice Pasta, cooked according to package.
  • 1 heaping tablespoon almond butter
  • 1 heaping tablespoon tahini
  • Siracha, a few drops or more depending on how you like you heat
  • 1/2 cucumber, pealed, seeded, cut in 2 inch strips
  • 1/2 yellow pepper, cut into strips
  • 1/2 red pepper, cut into strips
  • 2 teaspoons sesame seeds
  • 2 tablespoons parsley, chopped
  • 1 tablespoon scallions, chopped
  • Kosher salt and black pepper, to taste

Method:

1. After pasta is cooked, rinse with cold water and set aside.

2. Combine almond butter, tahini, Siracha and a pinch of salt. Heat in a microwave for 10-15 seconds. Remove and stir. Cook another 10-15 seconds. Stir and set aside.

3. In a medium sized bowl, combine pasta and half of tahini mixture. Add cucumber, peppers, sesame seeds, parsley and scallions. Toss to coat. Add more tahini mixture. Taste and season with salt and pepper.

4. Enjoy right away at room temperature or good the next day!

 

December 2, 2011

Food: Asian Striped Beet and Carrot Salad.

I know. This looks amazing. It tastes amazing too.

Summer Salad, you say?

They are root vegetables so I am in the right season. When I look at this I think of summer though..but back to winter because these striped beets remember me of Christmas. Yes, I’ve had a lot of coffee today.

And to clarify, the beets are not Asian. The salad is Asian because of the sesame oil and the rice wine vinegar. I don’t want you going to the grocery store and asking for Asian beets. That would just be awkward.

This picture above is a bit blurring in spots, but look at where it is focused. The layers of beets! This makes me smile.

Asian Striped Beet and Carrot Salad

adapted from Epicurious

Yield – 2 large salads or 4 side salads

Ingredients:

  • 2 tablespoons hazelnuts, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon grape seed oil
  • splash of rice wine vinegar
  • 1 1/2 tablespoons sesame oil
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 small-medium striped beets, cleaned and peeled
  • 1 medium carrot, peeled
  • 1/4 cup loosely packed flat-leaf parsley

Method:

1. In a small bowl, combine hazelnuts through sesame oil. Mix to combine. Add pepper and salt to taste.

2. Using a mandoline on the thinnest setting, slice beets and carrots. Add sliced vegetables to dressing mixture. Toss gently with hands (or spoon). Add chopped parsley.

3. Let sit a free minutes before serving. Can be made the day before serving – the flavors are all the more developed.

 

 

November 25, 2011

Food: Siracha and Cilantro Egg Salad Sandwich.

This is a really strange. And you’re probably shaking your head at this combination. Plus since it is the day after Thanksgiving and it has nothing to do with turkey – I’m in turkey overload at the moment…This post is the farthest thing from turkey..but I am thankful for it…

I really like egg salad sandwiches. I can really tell you why. I just like them.

I usually add mayonnaise and Dijon mustard and call it good. But I was feeling the need for some heat.

Siracha is a great condiment for that added heat that some dishes need. I don’t normally think that egg salad needs heat, but its all about trial and error.

I know some people don’t like cilantro. They think it tastes like soap. I don’t understand. It is one of my favorite fresh herbs. I love the spiciness and freshness it adds.

Are egg salad sandwiches only enjoyed in the Summer?

Siracha and Cilantro Egg Salad Sandwich

Yied 1 sandwich

Ingredients:

  • 3 eggs, hard-boiled and cooled
  • 1/4 cup mayonnaise
  • 1-2 teaspoons Siracha (depending on your desired heat level)
  • 1 tablespoon chopped cilantro
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 pieces Whole Wheat Nut bread, slightly toasted

Method:

1. Combine all ingredients (eggs through black pepper) in a small bowl. Taste and adjust the Siracha and/or salt/pepper level to desired taste.

2. Spoon egg salad over 1 piece of toasted bread. Top with other piece of bread. Cut in half and chow.


 

October 21, 2011

Food: Roasted Cinnamon Butternut Squash and Quinoa Warm Salad.

What is more Fall than butternut squash, apples, dried cranberries and cinnamon?

I know you can’t come up with an answer.

This salad has great texture – love that crunch from the raw apples. It is warm too- the squash is silky and warm surrounded by the nutty quinoa! Love this combination.

I can’t forget my beloved Craisins..obcessed. I will put them in almost anything..almost.

Try this salad. You will like. Promise.

Roasted Cinnamon Butternut Squash and Quinoa Warm Salad

Yield 4 lunch portions or 8 dinner side portions

Ingredients:

  • 1/2 butternut squash
  • Olive oil- to coat
  • 1 pinch ground cinnamon
  • 1 cup cooked quinoa
  • 1/2 small onion, diced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Craisins
  • 1 Granny Smith Apple, peeled and small diced
  • Kosher Salt
  • Freshly Ground black pepper

Method:

Preheat oven to 400 degrees.

1. Coat squash with olive oil and sprinkle with cinnamon, salt and pepper. Roast for 45 minutes – check with a fork for doneness. Should be soft all the way through. Remove from oven and let cool. Once cool, remove skin and cut into bite-sized pieces.

2. Meanwhile, saute diced onion in 1/2 teaspoon olive oil until soft. Mix with cooked quinoa.

3. To assemble salad, in a medium sized bowl, combine all ingredients (excluding more olive oil). Add Kosher salt and ground black pepper to your taste. Serve warm.

 

August 25, 2011

Food: Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce.

Check out this sandwich. You have to try this one. It was super quick for a mid week meal outside in the heat.

Don’t be intimated by making your own bbq sauce. It is a long list of ingredients but it takes less than 10 minutes to pull it all together. Pull everything out of your pantry then just go down the line with your tablespoons and teaspoons, dumping them into a mixing bowl.

I made caramelized onions to top my pork then smothered it with the mustard bbq sauce. The sweetness of the onions and the tangy sauce and spicy pork was a delicious combination!!

And serve it with a side of baked beans (from the can :)) and a healthy heaping of greens!

Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce

adapted from CookingLight Magazine

Ingredients:

Sauce-

  • 2 bacon slices, finely chopped
  • 1 cup onion, chopped (about 1/2 of 1 onion)
  • 1/2 yellow mustard (dijon works great)
  • 5 tablespoons honey
  • 3 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 1/4 teaspoons chili powder
  • 1/4 teaspoon ground cumin

Pork-

  • 1 tablespoon light brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon ground cayenne
  • 1-2 pork tenderloins, trimmed of fat
  • sliced good quality bread, toasted if desired.

Method:

Preheat grill to medium high heat – at least 375 degrees.

1. To prepare sauce, cook bacon in a saucepan over medium-high heat for 4 minutes or until almost crisp – stirring the pan occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients to pan, and bring to a boil or rapid simmer. Reduce heat, and simmer for 3-4 minutes, stirring occasionally. Remove from heat.

2. To prepare pork, combine brown sugar and next 8 ingredients in a small bowl, stirring well; rub mixture evenly over pork.

3. Place pork on grill rack. Grill for 20 minutes or until a thermometer registers at 155 degrees. Let pork rest for at least 10 minutes. Cut pork crosswise into 1/2 inch-thich slices.

4. Assemble sandwiches. Place sliced pork on top of toasted bread and layer with mustard sauce and caramelized onions and, top with remaining bread. Dig in!!

 

August 10, 2011

Food: BLT Sandwich.

This isn’t technically a BLT sandwich. It is a BLT – L + A + M + RO. Following me?

B=Bacon. Thick cut, is a must. L= lettuce but I wanted to add arugula (A).  Yes, it is a lettuce but I like to be specific with my readers. T = tomato; heirloom tomatoes from my garden were calling me to eat them. M = mozzarella…no need to explain. RO= red onion..a sandwich without RO isn’t a sandwich in my book. And another M for mayo but then I would have to add a B or T for bread/toast..details, details, details.

Wow, after that long explanation you have probably already left this site. I don’t blame you. Let’s get to the recipe.

Wait one more thing…You know when bread tears apart the roof of your mouth? I love that kind.

BLT Sandwich

I made this for one, so adjust as necessary.

Ingredients:

  • Thick cut Bacon
  • good quality bread
  • Mozzerella, fresh and sliced
  • Arugula, stems picked and cleaned
  • Heirloom Tomatoes (red and yellow)
  • Red Onion, sliced thinly
  • Mayo
  • Kosher salt

Method:

1. Cook bacon until crispy. Let drain and cool on papertowel.

2. Meanwhile, toast bread over hot skillet or in toaster until browned on the edges.

3. To assemble sandwich, spread both slices of the bread with mayo. Pile on the mozzarella, arugula, tomatoes, red onion, and bacon. Top with a sprinkle of Kosher salt (if desired). Top with other slice of bread. Dig in!!

 

May 10, 2011

Food: Asparagus and Quinoa Salad with Feta.

This salad is similar to the ‘kitchen sink salad’ or the ‘leftover salad’. I used 3 different left overs and threw in some other pantry staples to create this. It was a gem. I mean, it tasted SO good. It gave me some much-needed mid-day energy. Added some color to my rainy Spring day. And I felt good about clearing out some Tupperware in my refrigerator.
Am I the only one that makes kitchen sink salads?
Asparagus and Quinoa Salad with Feta
Ingredients:
  • 1/2 cup prepared quinoa
  • 6 springs asparagus, blanched and chilled, cut in half
  • 1/2 cup Corn Salsa (you don’t have to make this just for this salad – frozen corn, microwaved for 1 minute would be great too!)
  • 1 heaping tablespoon feta cheese
  • sprinkle of dried Pomegranates
  • sprinkle of sliced almonds
  • garlic balsamic salad dressing
1. Assemble salad, in order of ingredients!
*Note: The quinoa could be heated up for 1 minute, instead of cold like I had – the feta cheese would melt over so slightly too!

March 8, 2011

Food: Roasted broccoli, onion and ham Quiche.

I love pie crust. I love refrigerated store-bought pie crust too.

I had my first wedge for breakfast…and I can’t wait to have another one for lunch!

Ingredients

  • 1 refrigerated pie crust, room temperature
  • 1 medium head of broccoli, cut into bite sized pieces
  • Olive oil
  • Salt and pepper
  • 1 tablespoon butter
  • 1/2 cup diced mushrooms
  • 1/2 cup chopped onions
  • sprinkle of cayenne pepper
  • 1 teaspoon smoked paprika
  • 4 slices deli ham, cut up
  • 3/4 – 1 cup sharp cheddar cheese, grated (depending if you are a cheese lover or not)
  • 5 eggs
  • 1 cup half and half

Preheat oven to 425 degrees.

1. Using a baking sheet, spread the broccoli out and drizzle olive oil on top. Sprinkle salt and pepper. Roast for 15 minutes. You want some of the broccoli to be brown but still crunchy. Place into medium-sized bowl to cool.

2. Unfold crust. Using fingertips, press together any tears. Press crust into 9inch – diameter deep-dish pie dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.

3. Meanwhile, saute butter, mushrooms and onions until mushrooms are brown. Toss into bowl with broccoli to cool. Add cayenne pepper and smoked paprika.

4. Add broccoli and mushroom mixture to bottom of crust. Make sure to spread out to create an even layer. Add the ham on top. Then sprinkle cheese over. Whisk eggs, half and half, and salt and pepper (to taste, if desired) in a medium bowl to blend; pour mixture into crust.

5. Bake Quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut into wedges.

Salsa, hot sauce, and mustard would be great additions to dip each fork full into…Since I’m a condiments lover, I’m always thinking.

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