Lunch 2025

[MaryIsobel]

My lunch - a yam (which we call sweet potatoes - the oange ones) with probably too much butter and maldon sea salt and aleppo pepper. I have this several times a week.

Edited April 16 by MaryIsobel (log)

[C. sapidus]

Mrs. C made a lovely fish chowder for dinner the other day, with Alaskan rockfish, clams, clam juice, potatoes, corn, etc. Quite delicious, but not enough for lunch so I supplemented with sauteed kielbasa, onion, jalapeno, fish sauce, and a scrambled egg.

 

[Margaret Pilgrim]

23 hours ago, MaryIsobel said:

...with probably too much butter....

T'ain't no such thing.

[Shel_B]

Potato Vegetable Soup for lunch. I cooked up a couple of Yukon Gold potatoes (skin on) in a homemade veggie stock enhanced with a Reggiano rind, a small minced garlic clove, and and a seeded and crumbled Chile de Arbol. Broke up the spuds to make a nice thick soup and added diced zucchini, yellow squash, some leek, and some frozen, assorted veggies, including broccoli florets, carrot, green beans, and corn.

 

 

 

Edited Saturday at 02:28 AM by Shel_B
Clarity, typo (log)

[MaryIsobel]

2 hours ago, Shel_B said:

Potato Vegetable Soup for lunch. I cooked up a couple of Yukon Gold potatoes (skin on) in a homemade veggie stock enhanced with a Reggiano rind, a small minced garlic glove, and and a seeded and crumbled Chile de Arbol. Broke up the spuds to make a nice thick soup and added diced zucchini, yellow squash, some leek, and some frozen, assorted veggies, including broccoli florets, carrot, green beans, and corn.

 

 

 

I would love a bowl of that - looks fantastic!

[KennethT]

We went to Elmhurst to visit an Indonesian grocery and had lunch at an Indo restaurant across the street.... Most of the menu is padang type food.

 

Fried chicken "kremes". The kremes are the small crunchy pieces on top - it's kind of like a serundeng but only a little bit of it.

 

came with a spicy sambal merah (red sambal)

 

We also got some shrimp chips

 

This is a beef "balado". I've always seen balado dishes using a combination of red chilies, but theirs is just sambal ijo (green sambal).

 

This is the beef buried. It's small pieces that were simmered then fried (typical for balado dishes). It reminded me of the paru dish we had in Jakarta (beef lung that was deep fried until crunchy like a cracker).

 

Kangkong (water spinach) belacan - with chilies, shallot and shrimp paste, served on a sizzle plate.

[Shel_B]

I made Marcella Hazan's tomato sauce ...

 

Yesterday, while reviewing some sauce recipes, I realized that I'd never made Hazan's well-known, simple tomato sauce. Since all the ingredients were handy (hard to imagine them not) I gave it a try.

 

Of the various tomatoes on hand, I chose Bianco DiNapoli whole peeled tomatoes. I wanted to use tomatoes packed in a thicker sauce, and the Biancos are packed in a pureé-like sauce which is much thicker than the Argo Sarnese-Nocerino San Marzanos that were also in the cupboard.

 

I slightly modified the recipe by adding a nice-sized pinch of of a mixture of Turkish Aleppo pepper and Calabrian pepper sauteéd in the butter before adding the tomatoes and onion.

 

While the recipe calls for a cooking time of about 45 minutes, increasing the time to cook the sauce down further was the choice I made. Apart from evaporation reducing the sauce, it left a bit of fond on the sides of the pot which I scrapped back down into the sauce while it cooked. The resultant sauce was somewhat darker colored and rustic-textured.

 

I had the sauce for lunch today with fusilli pasta.  I saved the onions from last nights cooking, cut them unto strips approximating the length of the pasta, and added them back into the sauce when it was reheated with the fusilli.  I also added a very small amount of roasted garlic.

 

This was very good ... Yummy!

 

 

Edited Saturday at 11:07 PM by Shel_B (log)

[johnnyd]

My wife makes these every Easter - Eggzellent - and we just help ourselves all day.

 

 

[rotuts]

Take-out carnita burrito , w added guac :

 

 

 

Melted some cheese  ,torched it ,  and added pico de gallo (TJ's ).  The guacamole was non-existant .

 

Cartels ? Tariffs ?   next time Ill plan on an actual avocado on the side.  w some lime.

 

and of course a Hoponius Union , ice cold in a frozen glass.

 

 

needed some heat , so Tabasco Chipoltle sauce.

 

quite decent . a bit under flavored .

 

1/2 for breakfast tomorrow.  

 

H.U.  excellent as always.

 

time for a short nap.

 

Happy Easter !

Edited Sunday at 06:36 PM by rotuts (log)

[Shel_B]

"Kaledo" Verde: got a jump on lunch and made a version of Caldo Verde this morning, which I'll enjoy later in the day. Leek, onion, Yukon Golds with skin, and a big bunch of kale, including diced stems, simmered in my poblano-infused vegetable broth and enhanced with a bit of Aleppo and Gochugaru pepper. 

 

I've gotta stop using my phone for pics, but it's so convenient ...

 

 

 

 

Edited Tuesday at 01:59 AM by Shel_B
Additional information (log)

[OlyveOyl]

Spanish tortilla, homemade mayo, caviar.

i

Ice cream three ways, sour cream/ lemon, peach and banana.

[Tropicalsenior]

20 hours ago, Shel_B said:

I've gotta stop using my phone for pics

Your pictures look fine to me. Maybe it's because your subject is always good. I use my phone exclusively Because by the time I would get the camera set up everything would be cold and not worth eating. Then later I would have to drag out the computer to download the photos, Etc, etc, etc, life is too short for that. Appreciate the shortcuts.