What did you have for lunch today? Anything interesting? Was it a working lunch?
Today I had a salami sandwich with mustard, a granny smith apple and iced tea. I did not work.
Cold pizza here.
2 hotdogs (onions and ketchup), potato salad. ice cream, 2 cookies and chocolate milk. That covers all caloric intake for the day, so far.
Quote from: clean on May 24, 2020, 02:03:54 PM
2 hotdogs (onions and ketchup), potato salad. ice cream, 2 cookies and chocolate milk. That covers all caloric intake for the day, so far.
I'm eating with clean!
I haven't had a salami sandwich in forever. I might need to pick some up!
We have been eating at strange hours. Sleeping in, having a bagel as brunch, then something easy later in the afternoon. We just had the posole (interthreaduality). I've never had any before, but it's pretty good! Very flavorful. I wish there were more of it, because the large bowl was not very large. I don't think I've ever had hominy before, either.
I made another roasted chicken sandwich (also interthreadual reference, so I won't detail the ingredients again here).
Potato chips, and two cookies for dessert, all with hot tea.
(I'm saving the brownies with strawberry sauce for dinner's dessert).
M.
Leftover filet mignon and spaghetti verde, a few days ago. Quite a combination!
Probably a sliced Vienna sausage sandwich, with mayo.
Vegetable curry.
A basic recipe relative to much of other-half's cooking, but very tasty.
I need to have breakfast first- and it's afternoon already...
We had pain perdu, coffee and bacon for brunch. 2nd lunch was a slice of leftover pizza and iced tea.
I much prefer your first lunch!!
(...was it "saupoudre' de sucre glace' " comme disent les menus des bistros? or "avec sirop"?)
(Was it sprinkled with powdered sugar, as the bistro menus say, or with syrup?)
M.
Avec sirop. I wouldn't mind the powdered sugar, but I prefer warmed up syrup.
Indeed. Cold syrup just kills it.
And the butter melts all the way, too.
M.
A slice of bread and a handful of dried fruit (Usually raisins, but today figs).
Then for an afternoon snack some V-8 juice and maybe a bit of chocolate.
Ooohhh..figs (or fig preserves) with melted brie, chevre, camembert...anything gooey and runny....ummmm...
The figs on your Gouda triscuits might be nice...
M.
Quote from: mamselle on June 01, 2020, 08:08:01 AM
Ooohhh..figs (or fig preserves) with melted brie, chevre, camembert...anything gooey and runny....ummmm...
The figs on your Gouda triscuits might be nice...
M.
Trader Joe's has some very nice fig preserves. I got my mother some on my last trip to the city before the shutdowns started (Wow, that was a long time ago!). She has been making them last, and keeps telling me how much she loves them. Next time I get a chance to go, I'm getting both of us some more.
Yum!
M.
Soft boiled egg over sautéed spinach. Lemonade.
Leftover homemade potato salad and broccoli slaw. Iced lemon ginger tea.
Fried trout with ginger and garlic, fried asparagus and Russian salad.
Half a croissant, split, with Bernaise-like sauce, turkey, chevre, and bacon, heated until the cheese melted.
Two cookies and tea for dessert.
M.
Quote from: mamselle on June 01, 2020, 05:51:18 PM
Half a croissant, split, with Bernaise-like sauce, turkey, chevre, and bacon, heated until the cheese melted.
Two cookies and tea for dessert.
M.
Sounds delish!
You people are having some delicious lunch. We had leftover spinach and feta pizza from Domino's with salad from local restaurant. Pretty hungry.
Quote from: apl68 on June 01, 2020, 09:02:28 AM
Trader Joe's . . . .
That's always my standby for lunch, until today, when it was closed early.
Deli turkey sandwich on wheat toast with mayo and stone ground mustard and sharp cheddar. I could have this every day. Also the bottoms of the Lays chips bag, and iced tea.
We are Fancy, as it used to be said on the old Fora.
Quote from: Stockmann on June 01, 2020, 01:19:07 PM
Fried trout with ginger and garlic, fried asparagus and Russian salad.
Wonder if Stockman had any leftovers? Sounds better than my boiled egg with mustard greens.
Quote from: Vkw10 on June 02, 2020, 11:39:14 AM
Quote from: Stockmann on June 01, 2020, 01:19:07 PM
Fried trout with ginger and garlic, fried asparagus and Russian salad.
Wonder if Stockman had any leftovers? Sounds better than my boiled egg with mustard greens.
Nope, we ate it all. If it's any consolation, the Russian salad was the Perestroika version - no egg, capers, quail, etc.
We finally got a chance to order lunch delivery yesterday. I've been wanting to get subs (I reserve "hoagies" for the real deal) for a while, and there is about one restaurant here that makes them. We got a bunch of different kinds: a cold Italian-ish with oil and vinegar and a cold roast beef with mayo (both with lettuce and tomato, plus onions on the Italian-ish), a hot Italian sausage and a hot reuben, and some other cold sub my spouse got but didn't open yet. They were pretty good overall, though you just can't get the right rolls here for whatever reason. I thought the Italian-ish was the best. The interface only allowed us to add one topping (e.g., we could add oil and vinegar, which were paired, but then not lettuce etc.), so we put it in the special instructions, and it worked out fine. I just wish they would have put on some salt and pepper, but I guess we will have to add that next time. Still, it was great to have something different, easy, and yummy, and we have leftovers! (except for the Italian sausage) I miss good hoagies, but I told my spouse I would probably eat at Wawa every day for a month if they opened one here. Sigh!
We made stuffed pasta shells today. Ricotta, spinach, onion, homemade marinara, yummy. Added two trays to freezer for later in the week. The remaining ricotta is reserved for cannoli, planned for tomorrow.
Rye bread with a little butter, and fresh cherries.
Pasta with sausage and veggies
Beverage = iced green tea with ginger and mint
Main course =Tuna sandwich on white with lots of cracked black pepper + a little cayenne
Side = baby carrots
Part of leftover Italian-ish sub with salt and pepper added.
1/3 of the saag aloo and chicken curry from last night.
Two cookies.
Tea.
M.
Leftover chicken and pepper sausage and cheese sandwich and fruit
Bread and dried pineapple. I just picked up some cherries, so I'll probably have them tomorrow.
Leftover Portuguese scallops and jasmine rice.
Quote from: apl68 on August 03, 2020, 01:16:16 PM
Bread and dried pineapple. I just picked up some cherries, so I'll probably have them tomorrow.
Thanks for reminding me about the cherries! I need to wash them and let them sit out so they warm up a bit.
Grilled cheese sandwich and tomato soup, because that's the kind of day today is.
Beverage = iced sweet black tea with fresh ginger and mint
Main course = Tuna salad (with a fresh jalapeno, cayenne powder, garlic powder, mayo, cracked black pepper and some balsamic vinegar) on toast and a mini bag of Doritos [oddly enough, I couldn't taste the jalapeno, so I added the cayenne]
Dessert = chocolate chip granola bar
We had some leftover chicken thighs and decided to just bake them with some Montreal seasoning, so I got to have one with mixed greens, strawberries, blue cheese crumbles, and balsamic dressing for a late lunch today.
Quote from: ab_grp on August 05, 2020, 02:44:14 PM
We had some leftover chicken thighs and decided to just bake them with some Montreal seasoning, so I got to have one with mixed greens, strawberries, blue cheese crumbles, and balsamic dressing for a late lunch today.
Sounds good!
Veal burgers. With pickles, cherry tomatoes, onion, Dijon mustard and chilli sauce.
Leftover chicken from Costco and cheese sandwich
Last slice of quiche. I shall miss it.
Beverage = Water
Main Course = leftover beef stew, a slice of homemade bread with butter and some 'quick' pickled carrots, jalapenos and cucumber
Lentil soup with sausages, tomatoes, red peppers, garlic and chilli sauce, with the vegetables fried in olive oil before adding the rest. Side is kale salad with feta cheese, grapes and vinaigrette (olive oil, sesame oil, wine vinegar, Dijon mustard, garlic powder and salt).
Quote from: Vkw10 on August 13, 2020, 10:55:36 AM
Last slice of quiche. I shall miss it.
Ohhhh..
Quiche....maybe I can make some....I might just have all the stuff.
Thanks for the good idea!
M.
Quote from: Stockmann on August 15, 2020, 04:08:13 PM
Lentil soup with sausages, tomatoes, red peppers, garlic and chilli sauce, with the vegetables fried in olive oil before adding the rest. Side is kale salad with feta cheese, grapes and vinaigrette (olive oil, sesame oil, wine vinegar, Dijon mustard, garlic powder and salt).
This sounds scrumptious. I plan to make more soups (black bean and lentil) once the weather cools down a bit.
Quote from: evil_physics_witchcraft on August 15, 2020, 04:54:24 PM
Quote from: Stockmann on August 15, 2020, 04:08:13 PM
Lentil soup with sausages, tomatoes, red peppers, garlic and chilli sauce, with the vegetables fried in olive oil before adding the rest. Side is kale salad with feta cheese, grapes and vinaigrette (olive oil, sesame oil, wine vinegar, Dijon mustard, garlic powder and salt).
This sounds scrumptious. I plan to make more soups (black bean and lentil) once the weather cools down a bit.
Thanks. The red peppers definitely add a lot to the flavor. It's kind of an old recipe from my student days - an inexpensive one-pot meal.
Black bean and lentils sounds like an interesting combo, a bit New Orleans style maybe?
Quote from: Stockmann on August 15, 2020, 05:24:15 PM
Quote from: evil_physics_witchcraft on August 15, 2020, 04:54:24 PM
Quote from: Stockmann on August 15, 2020, 04:08:13 PM
Lentil soup with sausages, tomatoes, red peppers, garlic and chilli sauce, with the vegetables fried in olive oil before adding the rest. Side is kale salad with feta cheese, grapes and vinaigrette (olive oil, sesame oil, wine vinegar, Dijon mustard, garlic powder and salt).
This sounds scrumptious. I plan to make more soups (black bean and lentil) once the weather cools down a bit.
Thanks. The red peppers definitely add a lot to the flavor. It's kind of an old recipe from my student days - an inexpensive one-pot meal.
Black bean and lentils sounds like an interesting combo, a bit New Orleans style maybe?
I meant to specify that each bean/lentil would be in its own separate soup.
Beverage = a Mason jar with water + ice (wide mouth)
Main course = leftover chicken enchiladas (we made the tortillas last night too!)
Tuna salad on crackers with potato chips and two Mint Milano cookies.
Eaten between my 12:30 student and my 3 PM theory class, since I was finishing quiz examples for the theory class.
All's well that ends well.
M.
Good lunches all around! We used to do little Triscuit bites, varying toppings (like a piece of steak with one of several kinds of cheese, tomato maybe, a couple kinds of seasonings) and just picked some Triscuits up to get back on that wagon.
Quote from: evil_physics_witchcraft on August 28, 2020, 01:09:50 PM
Main course = leftover chicken enchiladas (we made the tortillas last night too!)
Hello, did you say you made the tortillas? How, pray tell!
We had some simple but yummy BLTs just now.
Quote from: ab_grp on August 28, 2020, 01:40:32 PM
Good lunches all around! We used to do little Triscuit bites, varying toppings (like a piece of steak with one of several kinds of cheese, tomato maybe, a couple kinds of seasonings) and just picked some Triscuits up to get back on that wagon.
Quote from: evil_physics_witchcraft on August 28, 2020, 01:09:50 PM
Main course = leftover chicken enchiladas (we made the tortillas last night too!)
Hello, did you say you made the tortillas? How, pray tell!
We had some simple but yummy BLTs just now.
In my experience, it wasn't too bad of a process. The basic recipe is:
2 c. APF flour *
1/2 tsp. salt
3/4 c. water
3 T. olive oil
Rolling pin
Cast iron skillet (or frying pan or griddle)
1. Mix dry ingredients, then add wet.**
2. Knead about 10 times. You may need to add more flour or water to get a nice dough (not too wet, not too dry- pliable).
3. Let it sit for about 10 min.
4. Divide dough into 8 equal parts. Roll each part into a thin (maybe 1 mm thick) 7-8 inch circle.
5. Cook each tortilla for about 1 minute on each side in a greased *** cast iron skillet (or frying pan, or on a griddle).
* Do not make the mistake we did and use bread flour. We used APF the first time and everything was fine. The 2nd time, we used bread flour (we ran out of APF) and it was
very difficult to roll the tortillas. Maybe due to the higher protein content? We also needed to add more water to the dough. They turned out a bit heavier, but still tasted pretty good!
**I usually just throw it all together, but that's me.
*** We used olive oil to grease the skillet.
Quote from: mamselle on August 28, 2020, 01:11:41 PM
Tuna salad on crackers with potato chips and two Mint Milano cookies.
Eaten between my 12:30 student and my 3 PM theory class, since I was finishing quiz examples for the theory class.
All's well that ends well.
M.
Tuna salad on crackers (or toast) is a comfort food for me. How do you make your tuna salad?
Thanks for the tortilla recipe and instructions! I have copied it and sent it to myself and hope we can give it a try. Doesn't sound too bad. As far as flours go, sometimes it really seems to make a difference, and sometimes it doesn't. Good to know for this case. One of my pizza dough recipes calls for a mix of APF and bread flour, and we have tried different proportions of those, but not very scientifically. I did make a note on that recipe about which combination seemed to work well. I think the protein can make a difference, so I try to use the "right" flour in each situation, but whatever I learned about them (probably from Good Eats, or one of Alton Brown's books) has left my brain. I like this article that explores common pancake-making "mistakes" and what the consequences are, whether they matter, etc. https://www.insider.com/how-to-make-pancakes-common-mistakes-photos Maybe there is something similar out there for flours in different circumstances.
I am also interested in the tuna salad recipe. I've had some really good ones, but I never seem to be able to get it quite right myself.
Quote from: ab_grp on August 30, 2020, 08:52:16 AM
Thanks for the tortilla recipe and instructions! I have copied it and sent it to myself and hope we can give it a try. Doesn't sound too bad. As far as flours go, sometimes it really seems to make a difference, and sometimes it doesn't. Good to know for this case. One of my pizza dough recipes calls for a mix of APF and bread flour, and we have tried different proportions of those, but not very scientifically. I did make a note on that recipe about which combination seemed to work well. I think the protein can make a difference, so I try to use the "right" flour in each situation, but whatever I learned about them (probably from Good Eats, or one of Alton Brown's books) has left my brain. I like this article that explores common pancake-making "mistakes" and what the consequences are, whether they matter, etc. https://www.insider.com/how-to-make-pancakes-common-mistakes-photos Maybe there is something similar out there for flours in different circumstances.
I am also interested in the tuna salad recipe. I've had some really good ones, but I never seem to be able to get it quite right myself.
The first batch of tortillas were very nice. They didn't last long though. We'll make more this coming week and freeze them.
Back in the day, I met Alton Brown at a book signing! He seemed like a pretty chill guy.
Basic tuna salad for me involves mayo, celery, tuna, garlic powder, cayenne and lots of black pepper, though I have started subbing in jalapeno for celery when I don't have any celery.
Oh my gosh! I would love to meet Alton! I've learned so much from his books and shows. I think he's really good at communicating food science in an appealing and accessible way.
Have you (or others) used Dijon mustard in your tuna salad? I'm not sure if I have had it with cayenne but would give it a go, and the rest of your recipe is pretty close to mine (though I guess proportions can make a difference). An ex-colleague's husband used to make tuna salad sandwiches for us for lunch at times, and I think he also used celery salt. Man, were they good. I don't know if this sounds weird, but I used to go to my institution's cafe and get a tuna salad on whole wheat with lettuce, tomato, and red onion and have it with coffee. For some reason the flavors just went well together for me. Long ago, I worked in a city that had a taxation building (of all places) around the corner from my office that had the best tuna salad on a hoagie roll, and it was inexpensive as well! They seemed to use a lot more salt of some kind, pepper, and other seasonings.
Lunch today and every day: pieces of cucumber and sweet red pepper with grape tomatoes and humus; one stick of pepperoni; one taquito, and a piece of fruit. I admit I sometimes add a toasted blueberry muffin.
Quote from: Catherder on August 30, 2020, 09:52:06 AM
Lunch today and every day: pieces of cucumber and sweet red pepper with grape tomatoes and humus; one stick of pepperoni; one taquito, and a piece of fruit. I admit I sometimes add a toasted blueberry muffin.
That is quite a combo! Any particular flavor of taquito? Do you use the frozen kind or make your own? I haven't had a blueberry muffin in forever but used to really love them. Nice and warm with lots of butter. Or plain.
Quote from: ab_grp on August 30, 2020, 09:16:31 AM
Oh my gosh! I would love to meet Alton! I've learned so much from his books and shows. I think he's really good at communicating food science in an appealing and accessible way.
Have you (or others) used Dijon mustard in your tuna salad? I'm not sure if I have had it with cayenne but would give it a go, and the rest of your recipe is pretty close to mine (though I guess proportions can make a difference). An ex-colleague's husband used to make tuna salad sandwiches for us for lunch at times, and I think he also used celery salt. Man, were they good. I don't know if this sounds weird, but I used to go to my institution's cafe and get a tuna salad on whole wheat with lettuce, tomato, and red onion and have it with coffee. For some reason the flavors just went well together for me. Long ago, I worked in a city that had a taxation building (of all places) around the corner from my office that had the best tuna salad on a hoagie roll, and it was inexpensive as well! They seemed to use a lot more salt of some kind, pepper, and other seasonings.
I haven't tried Dijon mustard in it. Doesn't sound appealing to me. I have heard of other people using relish, or chopped pickles in tuna salad.
Quote from: evil_physics_witchcraft on August 30, 2020, 01:20:51 PM
Quote from: ab_grp on August 30, 2020, 09:16:31 AM
Oh my gosh! I would love to meet Alton! I've learned so much from his books and shows. I think he's really good at communicating food science in an appealing and accessible way.
Have you (or others) used Dijon mustard in your tuna salad? I'm not sure if I have had it with cayenne but would give it a go, and the rest of your recipe is pretty close to mine (though I guess proportions can make a difference). An ex-colleague's husband used to make tuna salad sandwiches for us for lunch at times, and I think he also used celery salt. Man, were they good. I don't know if this sounds weird, but I used to go to my institution's cafe and get a tuna salad on whole wheat with lettuce, tomato, and red onion and have it with coffee. For some reason the flavors just went well together for me. Long ago, I worked in a city that had a taxation building (of all places) around the corner from my office that had the best tuna salad on a hoagie roll, and it was inexpensive as well! They seemed to use a lot more salt of some kind, pepper, and other seasonings.
I haven't tried Dijon mustard in it. Doesn't sound appealing to me. I have heard of other people using relish, or chopped pickles in tuna salad.
I honestly don't know where I got the Dijon idea from or if I just did at some point due to faulty memory. Maybe it adds a little tangyness? I think friend's husband used to put a pickle on the sandwich, so the relish/pickle idea makes sense to me.
My tuna fish (and other salads, including a salad dressing I make myself) all have honey, mustard (Dijon if I have it), rubbed basil, black pepper, herbes de provence, mayo, and a bit of water (I used to use milk or cream but water works just as well.)
You can even get mayo and mustard mixed in France--"Mayo-moutard," it's called, and it's used as a basic dip or garnish with things like dried cut salmon, avocado, tomato, etc.
M.
See, I'm not the only one to use Dijon in tuna salad. I think I probably got it from my mom. She likes to put Dijon in things. Mamselle, sounds like you put a lot of interesting herbs in!
We had leftover chimichanga with egg again today. I love having these humongo chimichangas to make use of.
Pasta salad. Pasta, Greek yogurt, diced protein, diced veg, chopped herbs or pepper. We each had something different, as we were using up leftovers. The pasta and yogurt were the only ingredients we all used. I went with boiled egg, roasted red pepper, scallions, peas, and parsley today.
Quote from: ab_grp on August 30, 2020, 11:04:56 AM
Quote from: Catherder on August 30, 2020, 09:52:06 AM
Lunch today and every day: pieces of cucumber and sweet red pepper with grape tomatoes and humus; one stick of pepperoni; one taquito, and a piece of fruit. I admit I sometimes add a toasted blueberry muffin.
That is quite a combo! Any particular flavor of taquito? Do you use the frozen kind or make your own? I haven't had a blueberry muffin in forever but used to really love them. Nice and warm with lots of butter. Or plain.
Chicken, bought frozen. Sometimes I toast the muffin with it.
Frozen taquitos (which are then cooked) seem like a handy meal!
We had a reasonably large lunch, but I am hungry again 3 or so hours later. We had some leftover scallop dish and put that over eggs over bacon over whole wheat toast, topped with tomatoes and parsley, with a side of broccoli. Got a few containers out of the fridge, at least.
Sounds like a full English on toast with seafood!
Yum!
I reheated some of the chicken curry--more left for tomorrow.
I also made spinach with bacon and chevre, for snacking on cold, or re-heating as well.
Half a lemon tart for dessert.
M.
Quote from: Catherder on September 02, 2020, 10:44:56 AM
Quote from: ab_grp on August 30, 2020, 11:04:56 AM
Quote from: Catherder on August 30, 2020, 09:52:06 AM
Lunch today and every day: pieces of cucumber and sweet red pepper with grape tomatoes and humus; one stick of pepperoni; one taquito, and a piece of fruit. I admit I sometimes add a toasted blueberry muffin.
That is quite a combo! Any particular flavor of taquito? Do you use the frozen kind or make your own? I haven't had a blueberry muffin in forever but used to really love them. Nice and warm with lots of butter. Or plain.
Chicken, bought frozen. Sometimes I toast the muffin with it.
I have never had a taquito. Any recommendations for the frozen ones?
Veal meatballs (recipe inspired by Swedish meatballs) and curry rice.
Quote from: Cheerful on September 17, 2020, 08:55:27 AM
Quote from: Catherder on September 02, 2020, 10:44:56 AM
Quote from: ab_grp on August 30, 2020, 11:04:56 AM
Quote from: Catherder on August 30, 2020, 09:52:06 AM
Lunch today and every day: pieces of cucumber and sweet red pepper with grape tomatoes and humus; one stick of pepperoni; one taquito, and a piece of fruit. I admit I sometimes add a toasted blueberry muffin.
That is quite a combo! Any particular flavor of taquito? Do you use the frozen kind or make your own? I haven't had a blueberry muffin in forever but used to really love them. Nice and warm with lots of butter. Or plain.
Chicken, bought frozen. Sometimes I toast the muffin with it.
I have never had a taquito. Any recommendations for the frozen ones?
The ones I buy are from a company called El Monteray. Until recently I stayed with beef or chicken, but now I also like the Southwest Chicken "extra crunchy". They are spicier, but very good. 8-10 minutes in a toaster oven on high is all it takes.
Had the other half of the beef pot pie I made for dinner a couple nights ago.
Yummy!
It included carrots, peas, corn, potatoes, pre-marinated beef fajita strips cut to bite-size, with a light corn starch-honey/mustard-cinnamon gravy, and topped with a Bisquik-'n'-butter pie crust.
Definitely making this again!
It fills the mouth.
M.
The pot pie does sound very yummy, Mamselle!
I am on a quest for pizza and related items that are more like what I grew up with. We are on pizza place #2 this time, and we are having sausage calzone and salad for lunch today. Now my mouth is watering.
It's been a very busy day, so we finally got to have a late lunch. We made a salad of mixed baby greens and spinach, shaved manchego, toasted hazelnuts, sous vided chicken breast, sliced red grapes, and diced red onions in a red wine and honey vinaigrette. Always hits the spot! That will be considered our "healthy" meal for the day.
Ahhh.....lunch sandwich on a hamburger roll with: Bearnaise-like dressing, smoked black peppered deli-sliced turkey, melted chevre cheese, small halved cherub tomatoes, bacon and spinach.
Potato chips and two Mint Milanos yet to go....
M.
Sounds yummy and decadent, Mamselle!
Quote from: ab_grp on November 12, 2020, 09:08:29 AM
Sounds yummy and decadent, Mamselle!
I agree. Are you taking orders?
Sure.
There's a charge for shipping, though.
Send me a slice of cheese from your part of the planet and we'll call it even.
;--》
M.
Quote from: mamselle on November 12, 2020, 10:34:05 AM
Sure.
There's a charge for shipping, though.
Send me a slice of cheese from your part of the planet and we'll call it even.
;--》
M.
:D
Shrimp patties! They are such a treat--shrimp, okra, onion, tomato, and habanero peppers in buttery*, flaky crust. My students should seriously write thank-you notes to my husband as I will now grade in a good mood.
*one stick of butter in six portions. Not diet food.
Mmmmm.....another good idea....I'm thinking crab cakes, same ideas..mmmm......
M.
I don't think I've heard of shrimp patties, but they sound delicious!
Quote from: mamselle on November 15, 2020, 09:32:32 AM
Mmmmm.....another good idea....I'm thinking crab cakes, same ideas..mmmm......
M.
These are more of a pastry than a crab cake-type, but I agree that crab cakes are delicious!
Quote from: ab_grp on November 15, 2020, 10:32:54 AM
I don't think I've heard of shrimp patties, but they sound delicious!
Maybe beef patties are a more common application (think Jamaican)? They are so delicious. I'm am having to exert serious self-control not to have another portion.
I hadn't really heard of Jamaican beef patties, either, but I looked up a recipe, and they sound great, too. They seem similar in form to empanadas. Do your shrimp patties take a long time to make? If you are not going to eat another portion, I'll be happy to take it off your hands!
Quote from: ab_grp on November 15, 2020, 11:18:40 AM
I hadn't really heard of Jamaican beef patties, either, but I looked up a recipe, and they sound great, too. They seem similar in form to empanadas. Do your shrimp patties take a long time to make? If you are not going to eat another portion, I'll be happy to take it off your hands!
Yes, empanadas, very similar; I do like empanadas. SO prepped/cooked most of the morning; they require several steps. The patties are not in regular rotation (probably a good thing given the butter content). They also only get made late fall and winter when it is OK to turn the oven on (we very rarely use the oven in warmer months here, as we'd never cool down the house). Extra portions are in the fridge ready for lunch tomorrow.
Tempura, and rice with mushrooms and onion.
The last of the fish dish ended up being mixed up with a lot of water and some instant rice (because that was what I had) and it was quite yummy. The rice got so thick and absorbent that it was practically a risotto, with the good, juicy fish broth baked in.
I'll definitely do that again. (I went to the refrigerator looking for more, before I realized I'd finished it up, in fact...)
Pot pie tonight.
Beef, I think.
M.
We each had a piece of pizza to finish off the last of that order (supreme for me, sausage/bell pepper/red onion for him, both deep dish), and I made (admittedly small) side salads so that we could feel super duper virtuous.
I miss fresh deep-dish pizza.
We used to have a couple of really good places, but they moved out long, long ago.
M.
I hadn't had deep dish in a while, either. It wasn't Chicago, but it was pretty good. The calzone we had earlier in the week was pretty on point, too.
Probably a Vienna sausage sandwich. And since it's another unseasonably warm day, I plan to go out for ice cream in the afternoon.
1 egg over somewhat uneasily and 2 small pancakes. Quite tasty.
Daughter #4 made lunch: Kraft macaroni and cheese and chicken strips.
She may not live long, but at least she won't starve to death.
Pasta with sun-dried tomato pasta sauce. A quick and tasty lunch from cookbook given as a gift by MIL. Recipe probably doesn't really require a cookbook, but this way, we don't have to think much.
Lunch equation =
2 oz. Pepperjack cheese + a schmear of boursin + 6 'fancy' crackers + 1 mandarin orange + 1 mini bag of Cool Ranch Doritos + water
Quote from: evil_physics_witchcraft on November 21, 2020, 12:21:12 PM
Lunch equation =
2 oz. Pepperjack cheese + a schmear of boursin + 6 'fancy' crackers + 1 mandarin orange + 1 mini bag of Cool Ranch Doritos + water
That is an interesting equation!
We ordered Greek food last night. Now that the grocery stores are mayhem and wiped out due to the new restrictions, we figure we will order more frequently from locally owned restaurants (also suffering from new restrictions) using a locally owned delivery service. Lunch was a pork souvlaki sandwich we split, some Greek salad, a piece of spanakopita, and pitas to munch on with hummus, baba ganoush, and tzaziki.
Yesterday: Baked salmon, seasoned with olive oil, soy sauce, ginger, garlic, white pepper and orange liqueur, covered with sliced red pepper and orange slices. Covered with foil and baked at low heat. It was delicious. Had curry rice and cucumber slices as sides.
Quote from: Stockmann on December 29, 2020, 01:13:00 PM
Yesterday: Baked salmon, seasoned with olive oil, soy sauce, ginger, garlic, white pepper and orange liqueur, covered with sliced red pepper and orange slices. Covered with foil and baked at low heat. It was delicious. Had curry rice and cucumber slices as sides.
I wasn't even halfway to the red pepper before I was humming along in tune....yeesss.....
M.
Quote from: Stockmann on December 29, 2020, 01:13:00 PM
Yesterday: Baked salmon, seasoned with olive oil, soy sauce, ginger, garlic, white pepper and orange liqueur, covered with sliced red pepper and orange slices. Covered with foil and baked at low heat. It was delicious. Had curry rice and cucumber slices as sides.
Yum!!!!!!!!!!!
That salmon dish did sound delicious and flavorful, Stockmann!
We had an interesting (I think) sandwich for lunch yesterday that we will have again today, my husband's idea. We were supposed to make pork and sauerkraut for New Year's Day but never got around to it until a couple days ago. So we have leftovers but don't really feel like eating them as is. Anyway, he thought we could make a kinda-sorta reuben out of it. We took rolls, toasted them, eyeballed some ketchup, mayo, and relish mix (mustard? not sure), put some of the pork on, added Swiss cheese and sauerkraut, and nuked them. It was actually pretty good! A little messy, but I am looking forward to having another. I'm not a relish fan, but it works in that kind of dressing/sauce.
Thanks, we really enjoyed it and there were no leftovers. Since then we've also had a modified version, with zucchini and orange peppers and without orange slices, and with a bit of orange essence. This time with drained noodles as a side.
I like to think the time I used to spend commuting I now spend cooking. It helps we only really have a snack for dinner, so it's two hot meals tops so my wife and I can put more time and effort in them.
Late lunch since we've been out and about:
1 delicious tuna fish sandwich with celery
1/2 c. strawberries
5 red, orange and yellow pepper strips
mini bag of white cheddar popcorn
ice water
Two Bar-S wieners on a plain bagel dressed in brown mustard, sem-Heinz catsup, and white onion curves. BUSH Pork and Beans, and petite Kosher dill pickles. Small bottle of chilled Diet Coke as beverage and a healthy portion of banana bread for dessert.
Now, I will eat no more, and I will set my alarm for four [P.M.]!
Peanut butter on tortilla and on apple. Trying to figure out dinner; it's pouring and I'm down to p bag of red beans, a slice of turkey, and a serving of yoghurt. Probably workable as a meal of sorts
1/2 Chicken Masala sandwich with a tiny bit of mayo.
1 bowl of roasted red pepper and tomato soup.
water.
Honey ham, cheddar, with yellow mustard, on potato bread, with iced tea, and a cara cara orange for dessert. Nothing fancy, but good!
Chicken sandwich with 2 thick slices of cheese and avocado. Red velvet (w/chocolate chips) cookie.
*Bumping an old thread*
Meat and veggie soup. Apple cider doughnut from a local spot.
Another bump!
We made lamb for NYE, and we've been using it in sandwiches for the past few days. We both use toasted kalamata olive bread spread with avocado, but I am doing feta, sliced tomato, spinach, and a little thinly sliced onion on mind. My husband is doing grainy mustard and onion, I think. We are both enjoying our choices.
Today we will try pork chop sandwiches with leftover pork chops. Maybe we'll just do them with grainy mustard and sauerkraut on a bun.
I think my husband is also making his new favorite soup for lunch, a red lentil soup that's delicious and pretty nutritious. Good combo!
In the winter I like to make a big pot of soup on the weekend and eat it for lunches during the week. This week's soup is what we call refrigerator soup in family because you toss in whatever you've got hanging around - this batch has potatoes, carrots, celery, cabbage, peas (frozen), tomatoes (canned), pinto beans, onion, garlic, some veggie sausage, and macaroni, in veggie broth (Better than Bullion) gussied up with various herbs and spices. Add cheese and oyster crackers to the bowl. Hearty and delicious.