Lunch 2019

[liuzhou]

16 minutes ago, JoNorvelleWalker said:

 

OK as long as it's not kale. 

 

 

Kale does exist here, I'm told, but I've never come across it. That said, gailan or kai-lan is a variety of kale, but I  seldom see that here either and never venture down that road.

[robirdstx]

I have been visiting with family in New Mexico for the last few days and yesterday we were in Hatch for lunch.

 

 

Sparky’s Burgers, Barbecue and Expresso

 

 

Chile Cheeseburger and Seasoned Pinto Beans

 

 

And live music to dine by!

[robirdstx]

Lunch today at Chala’s in Old Mesilla

 

 

Pork Carnitas Tacos

 

[Anna N]

 

 Gussied up instant noodles.

[CantCookStillTry]

The time pressed Australian has long known the glory of the single serve pie, easy to eat one handed whilst driving 10,000,000 km to the next town 😂

I just can't do it (without a sheet of puff pastry crumbs down my top, jeans, boots). 

 

 

I'm not weird. You're weird. 

 

 

[HungryChris]

Smoked salmon, stuffed grape leaves with plain yogurt, olive oil and lemon juice, pickled beets, marinated asparagus and a  World @  Large APA.

HC

Edited January 8, 2019 by HungryChris (log)

[blue_dolphin]

An assortment from Shaya

Clockwise from top left:

Moroccan Carrot Salad p 366 - carrots are lightly roasted and tossed with olive oil, vinegar, harissa, paprika, sugar caraway, cumin, orange zest, thinly sliced onion and mint leaves

Labneh with Peppers and Radishes p 38  - the chopped green bell peppers are briefly blanched in heavily salted boiling water which nicely reduces the green-ness.

Pita p 302 - I've been making these with whole wheat flour, a blend of Sonora and Red Fife

Bulgarian Lamb Kebabs p 16 with Prepared Tahini Sauce p 392 - kebabs are made from ground lamb, bread, buttermilk, onion, smoked paprika, cumin, parsley, dried milk powder and S&P. 

Israeli Salad p 33 with Preserved Lemon Vinaigrette p 393 on butter lettuce

[scubadoo97]

Lunch was quick fridge pull of some leftover hummus and coleslaw before heading back to work 

[robirdstx]

 

Chicken Quesadilla at the El Paso Airport while waiting for my flight back home.

[Captain]

11 hours ago, CantCookStillTry said:

I'm not weird. You're weird.

Yes you are.  What have you done to that pie?? lol  How is it supposed to burn as it runs down your chin if you eat it like that?

[Anna N]

 

 Same as yesterday. Gussied up instant noodles so I could use up the last of the Napa cabbage.  

[BeeZee]

Reheated leftover pumpkin soup as mentioned in the "clean out your freezer" thread. I had thrown some leftover cooked/seasoned quinoa in before I froze it, added a bit of nice texture.

[heidih]

I am strange so my freezer is empty but I did have leftover pumpkinn from holiday baking. I used it as the liquid element in Juffy cornbread. Very good.

[BonVivant]

Two lunches.

 

 

Moroccans eat at low tables surrounded by cushions.

 

 

 

Just be glad you get cutlery, even if it's melted dirty paring knives.

 

They use the same mesh wire clamps for fish and meat.

[heidih]

@BonVivant  Those grilled fish look wonderful. Are they winter anchovies (hamsi) like this?  https://eatingasia.typepad.com/eatingasia/2011/10/hamsi-anchovies-black-sea-turkey.html

Edited January 9, 2019 by heidih (log)

[BonVivant]

25 minutes ago, heidih said:

@BonVivant  Those grilled fish look wonderful. Are they winter anchovies (hamsi) like this?  https://eatingasia.typepad.com/eatingasia/2011/10/hamsi-anchovies-black-sea-turkey.html

 

 

Not really sure. Morocco is a big producer of tinned anchovies and sardines. Many eateries have sardines and anchovies on their menus. The price is sweet, 25 dirhams (2,50 euros). Costs up to 6,50 euros for the same plate in Portugal and Spain!

[shain]

Onion custard casserole with nutmeg.

Rosti with rosemary, cheese. Sauteed wild mushrooms.

Sour cream.

 

 

[Anna N]

10 minutes ago, shain said:

Onion custard casserole with nutmeg.

 Please tell us more.  Looks and sounds delicious.

[shain]

@Anna N

It's a simple dish:

3 onions, chopped - caramelize deeply with butter

2 cloves garlic, mince and saute shortly

Add:

1 cup milk 3% fat (220 ml)

3 eggs

3 tbsp flour

1/2 tsp baking powder

nutmeg, to taste (about 1/4 tsp, but depends on freshness)

salt, to taste (about 1 tsp)

optional: chopped parsley

optional: Grated cheese such as Gruyere or Emmental.

Mix well.

Pour into lightly oiled pan.

Bake apx 45 minutes at 180 deg C (it should be set, but don't over bake).

Let chill well, otherwise it will be liquidy. Can be made ahead.

Best reheated before eating

 

Edited January 12, 2019 by shain (log)

[chefmd]

Fried rice (kinda) with bacon, shishito peppers, eggs.

[scubadoo97]

Mangrove snapper,  $12.99/lb,  sandwich at my local road side fish joint close to where I do some fill in work.  With a side of hushpuppies, sure hit the spot   Sorry no pics but it was totally enjoyable.  Cooler in the car to pick up more fo dinner 

 

 

[Dejah]

Try to make childhood favourites for lunch when the kids come home. My Mom used to make these for them when they were little.

Char Siu Baos. Made my own Char siu but bought the ready mixed flour.
I made 3.5 dozen with the filling. Had dough left over, so steamed some Chinese sausage and wrapped them with the rest of the dough.

Kids will each take some home.

                                            

                                                                              

 

                                             

[kayb]

7 hours ago, shain said:

Onion custard casserole with nutmeg.

Rosti with rosemary, cheese. Sauteed wild mushrooms.

Sour cream.

 

 

I think I want to come live with you. I'll wash dishes.

[Kim Shook]

UVA basketball lunch was nachos.  Chips:

 

Sonic chili and beans:

 Our Sonic has just started selling their chili in bowls instead of just topping hot dogs and such.  I love it on things, but probably it is a little too homogeneous to eat a whole bowl.  

 

Cheese:

 

I doubled the layers – out of the oven:

 

With lettuce, tomatoes and scallions:

 

Celery and carrots to dip and various add-ons:

Everything tasted great, but got soggy very quickly.  I realized that usually when I make nachos, I use some ground beef with taco seasoning, which is fairly dry.  The chili was very wet.  So, I’m thinking that next time we do it with chili, I should just heat the chili, beans and cheese and use it like a dip, adding the fresh stuff as we eat it. 

[KennethT]

14 hours ago, Dejah said:

Try to make childhood favourites for lunch when the kids come home. My Mom used to make these for them when they were little.

Char Siu Baos. Made my own Char siu but bought the ready mixed flour.
I made 3.5 dozen with the filling. Had dough left over, so steamed some Chinese sausage and wrapped them with the rest of the dough.

Kids will each take some home.

                                            

                                                                              

 

                                             

I wish you were my Mom!