Lunch 2024

[liuzhou]

Supermarket frozen wontons (Mandarin: 馄饨 (hún tún) pretending to be ravioli, drizzled with EVOO and black pepper. Quick 2 minute lunch on a busy day.

 

 

 

[rotuts]

My favorite soup :  Bean w Bacon

 

Ive made and had very good ' Navy Bean Soup '

 

but this Campbell's version 

 

now w a bit less salt  ' Heart Healthy '  is better

 

I add granulated garlic , and Spanish Smoked Paprika .

 

mashed w a hand potato masher to a medium consistency.

 

window green onion garnish.  sometimes w a pat of butter :

 

Edited April 25 by rotuts (log)

[johnnyd]

Wokked up more hanger steak, and some broccoli-like leafy things (blanched first) that my Asian market friend recommended. Delicious.

 

 

[blue_dolphin]

Spaghetti with tomato sauce and hot Italian sausage.  

I was in the mood and this is super quick with both cubes of sauce and a stash of sausages in the freezer. 

 

 

 

[johnnyd]

Left town unexpectedly a couple weeks ago and threw my fresh blue fin tuna belly in the freezer. I thought it was a goner but I thawed it out y'day and seared it in coconut oil, and it came back nicely. Dressed with house-made ponzu and a few drops of mustard oil.

 

Edited April 29 by johnnyd (log)

[blue_dolphin]

Tomato and Coconut-Braised Cabbage and Lentils  from Tenderheart.  The cabbage wedges get seared first before going into the pot with the lentils and other ingredients.

I used Rancho Gordo black caviar lentils instead of the brown lentils called for. I enjoyed the contrast of creamy coconut milk and bright lime juice that prevent a bowl of cabbage and lentils from being stodgy. 

[johnnyd]

15 hours ago, blue_dolphin said:

Tomato and Coconut-Braised Cabbage and Lentils  from Tenderheart.  The cabbage wedges get seared first before going into the pot with the lentils and other ingredients.

I used Rancho Gordo black caviar lentils instead of the brown lentils called for. I enjoyed the contrast of creamy coconut milk and bright lime juice that prevent a bowl of cabbage and lentils from being stodgy. 

 

This looks amazing

[C. sapidus]

Improvised lunch: Patagonian scallops briefly marinated with red Hatch chile powder, black pepper, fish sauce, black soy, and thyme. Sauteed red curry paste, ginger, garlic, and star anise, added coconut milk and chile jam, and then simmered scallops in the sauce until done. Would make again, in the unlikely event that I remember what I did.

 

[KennethT]

31 minutes ago, C. sapidus said:

Improvised lunch: Patagonian scallops briefly marinated with red Hatch chile powder, black pepper, fish sauce, black soy, and thyme. Sauteed red curry paste, ginger, garlic, and star anise, added coconut milk and chile jam, and then simmered scallops in the sauce until done. Would make again, in the unlikely event that I remember what I did.

 

 

thyme?

[C. sapidus]

3 minutes ago, KennethT said:

thyme?

 

No fresh herbs in the house and I wanted something green and aromatic, so the choice came down to thyme or Mexican oregano.

 

I suppose I could have sauteed a bay leaf with the garlic, etc.

[NadyaDuke]

The end of the chicken soup I mentioned in the Dinner thread, and a grilled cheese sandwich. Managed to get a basically decent picture of the soup.

 

[blue_dolphin]

Sesame-crusted seared ahi tuna, slaw dressed with yuzu koshu mayo and a couple of Ghee-basted Hasseltots with gochujang ketchup. 

[gulfporter]

Grilled Black Forest ham, imported Swiss, mango chutney, Dijon mustard on sourdough black olive & thyme bread. 

 

 

[blue_dolphin]

43 minutes ago, gulfporter said:

Grilled Black Forest ham, imported Swiss, mango chutney, Dijon mustard on sourdough black olive & thyme bread. 

I was just thinking that it’s been a while since I played around with Black Forest ham, melty cheese and mustard. You have taken that to another level entirely!

 

 

Edited May 1 by blue_dolphin (log)

[Dejah]

Walk down memory lane when we used to travel on a shoestring budget in our Volkswagan Westfalia:
Spam, cheese, on English muffin for breakfast. In the past, it was on fresh bread from a local bakery and cheese whiz!
I added a slice of tomato and some dill to mine.
                                                                        

[Kim Shook]

@C. sapidus – Thank you!  And, no, we didn’t get the lobster roll, but we almost stopped there.  We ended up at the ToDo instead, which was great but I love a lobster roll! 

 

I’ve had a hard time getting caught up lately and I think I’ll just cut and paste from my breakfast post today to explain:

“UPDATE: Well, I had this all ready to post back on 4/29, but I ended up in the hospital that night through yesterday.  Sigh.  I’m home and doing better now, but I’d better post quickly before something else happens!

 

Once again, I’m having to say sorry that I’ve been absent for so long.  I’ve had more health issues.  I seem to just be starting to get past my second bout of pneumonia since January and the COPD is still kicking my butt.  All three of us have had upper respiratory stuff for the past week or so, but only Jessica and I advanced to pneumonia.  Mr. Kim was lucky enough to avoid that.  Which meant, of course, that he ended up taking care of us!  Poor fellow.  Anyway, I haven’t been doing a lot of cooking in the past couple of weeks.  If I dated my meals, you’d see that they go back to the beginning of April.” 

 

Just a couple of lunches (I’ll put the hospital stuff in that thread).  We drove to Cincinnati/Indiana to see the eclipse and brought back our favorite fast food leftovers and some local specialties.  One lunch was White Castle and Grippos potato chips:

 

I did a turkey breast one night and had the leftovers for lunch the next day.  Split whomp Crescent rolls:

 

Turkey:

 

Dressing:

 

GRAVY!!!!

 

Post church lunch at our favorite local deli:

 

The club was a bit disappointing.  Very little bacon and no ham.  I guess I haven’t had a club there in a long time because I would have sworn that their club was turkey AND ham. 

[rotuts]

@Kim Shook

 

that turkey w gravy , stuffing

 

 

 

many Kudos for way.

 

 

[KennethT]

@Kim ShookI hope you and your family feel better soon!

[Steve Irby]

After a few higher priced restaurant meals recently I decided I better step up my game.   The old SSI check doesn't go as far as it used to with entree's hitting $40 bucks.  Todays  lunch was potato crusted cod with a pea puree.   This was my first try with potato scales  and I was very happy with the results.

 

 

Here's another cod dish from last week.   Greek inspired salad  with some mint and basil and a really creamy goat feta.

 

[KennethT]

54 minutes ago, Steve Irby said:

After a few higher priced restaurant meals recently I decided I better step up my game.   The old SSI check doesn't go as far as it used to with entree's hitting $40 bucks.  Todays  lunch was potato crusted cod with a pea puree.   This was my first try with potato scales  and I was very happy with the results.

 

 

Here's another cod dish from last week.   Greek inspired salad  with some mint and basil and a really creamy goat feta.

 

Looks great!  How did the potato scales stick to the fish?

[Steve Irby]

1 hour ago, KennethT said:

Looks great!  How did the potato scales stick to the fish?

I thought they adhered very well.  I used a raw russet dipped in a cornstarch and butter mix.  The prepped fillets were placed in the frig for about 20 minutes then seared off in a black steel pan.  The scales didn't shift going into the pan or when they were flipped.    

[Katie Meadow]

10 hours ago, KennethT said:

@Kim ShookI hope you and your family feel better soon!

@Kim Shook same here. 

[Neely]

Made a pot of pea and ham soup and had some for lunch, probably have it for dinner as well. 
 

[Senior Sea Kayaker]

@Kim Shook Nice to see you posting and hope everyone is feeling better.

 

[Steve Irby]

A little grill action for some very nice eggplant and zucchini from the farmers market.   The vegetables were brushed with olive oil, lemon juice and S&P then grilled on my gas weber.  The grilled vegetables were topped with Kashaval cheese, oil cured olives, tomatoes and fresh oregano & mint.     It made for a very nice lunch served on a toasted pita.