Lunch 2025

[Shel_B]

Late Lunch, Early Dinner: Brown rice (Masa Organics), assorted veggies, sauce made with low-sodium soy sauce and Megachef oyster sauce and everything was sprinkled with freshly ground Szechuan pepper. Nepali Himalayan Black Tea as the beverage.

 

Edited May 24 by Shel_B (log)

[Steve Irby]

Another protein from the freezer.   Fried catfish seasoned with Zatarain's seasoned fish fry served on cuban bread from BJ's.  I cut the filets into fingers so there's a lot of crust.  Finished with a generous swipe of mayo and Tony Chachere's creole seasoning.

 

[blue_dolphin]

I got big eye tuna in my fish share this week and used some in this Tuna, egg and caper salad from Greekish: Everyday Recipes with Greek Roots by Georgina Hayden.

Nice Niçoise salad variation. I liked that the onion was very lightly pickled by sitting in the vinegar as the potatoes and tuna were cooking and I was searching the fridge for the avocado. 

[Anchobrie]

yesterday a first home made for me

 

 

[KennethT]

Singapore style head-less fish head curry.

[blue_dolphin]

A quick snacky lunch. 

The other day, I picked up a container of peach chipotle salsa and a bag of lime chips from Aldi. Both quite decent so I cubed up some raw ahi tuna and a ripe avocado, tossed that with the salsa and a good squeeze of lime juice

[liuzhou]

57 minutes ago, KennethT said:

head-less fish head

 

????

[KennethT]

14 hours ago, liuzhou said:

 

????

A common dish in Singapore is fish head curry. Scroll down to below the baggage claim photos.  I can't get good fish heads (for the purpose of eating) easily here, so this is the recreation of the curry but made with mahi mahi fillets.

[liuzhou]

19 minutes ago, KennethT said:

A common dish in Singapore is fish head curry. Scroll down to below the baggage claim photos.  I can't get good fish heads (for the purpose of eating) easily here, so this is the recreation of the curry but made with mahi mahi fillets.

 

Thanks. I know Singapore fish head curry. It was the head-less that confused me.

Fish head and tofu soup is very common here, usually made with bighead carp. Me likes.

Bighead Carp Head

 

 

Edited May 26 by liuzhou (log)

[blue_dolphin]

Round two of the slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game, this time as a pasta dish.

I tossed some cauliflower with the oil used to cook the tuna and roasted it while the pasta cooked.  I threw in a few handfuls of baby spinach and a sprinkle of toasted pine nuts.  The small bits of tuna, cauliflower and olives made a nice chunky sauce for the pasta. Should have used less oil but it was still good. 

[YvetteMT]

I usually avoid the bags of salad kits as they tend to have things I don't want in my salad-walnuts, croutons, tortilla bits, etc. But I've been tired of making salad lately, so I talked myself into this one from costco yesterday and the dressing is fantastic (and where the basil comes in).

(Sorry, turn your head!)

Edited Wednesday at 05:59 PM by YvetteMT
Spelling (log)

[Shel_B]

Lunch today ... I wanted to try out the new microwave oven, learn its operation and get a sense of the proper timing for cooking various items. This morning a stop at TJ's netted several frozen entrées upon which to practice, and this was the first such item I tried:

 

 

By cooking in stages, it was fairly easy to arrive at a good cooking time. I added a few frozen (TJ's) broccoli florets that were diced into small pieces as well as some diced orange Bell peppers (also purchased at TJ's) that were previously frozen.  The entrée was already seasoned satisfactorily.  Overall, a nice experience with the new microwave and a quick, enjoyable lunch.

Edited Wednesday at 11:31 PM by Shel_B
typo (log)

[Shel_B]

Still tuning the new microwave. In terms of cooking time, this entrée was markedly better than the one I made yesterday. I've almst got that puppy dialed in.

 

I added some Oaktown Garam Masala and Kashmiri ground pepper to this. The Garam Masala really kicked things up a notch and the Kashmiri filled in the background nicely. Very acceptable for a 5-minute lunch.

 

 

 

[MaryIsobel]

2 hours ago, Shel_B said:

Still tuning the new microwave. In terms of cooking time, this entrée was markedly better than the one I made yesterday. I've almst got that puppy dialed in.

 

I added some Oaktown Garam Masala and Kashmiri ground pepper to this. The Garam Masala really kicked things up a notch and the Kashmiri filled in the background nicely. Very acceptable for a 5-minute lunch.

 

 

 

I have been doing some doctored up pre-made meals lately, because ever since my husband's radiation, two or three times a week - he is not hungry for dinner. The prepared meals allow me to decide last minute if we are having an acutal dinner or resort to bacon and eggs, cereal, soup and toast... whahtever floats his boat.

 

[Shel_B]

6 hours ago, MaryIsobel said:

I have been doing some doctored up pre-made meals lately, because ever since my husband's radiation, two or three times a week - he is not hungry for dinner. The prepared meals allow me to decide last minute if we are having an acutal dinner or resort to bacon and eggs, cereal, soup and toast... whahtever floats his boat.

 

It's great having a full pantry and freezer. So much can be thrown together quickly while at the same time maintaining a desireable level of taste, nutrition, and enjoyment.

 

I've been slowly trying to "cook ahead," meaning to prepare items that you can put together into an assortment of meals for a week or so. 

Edited Friday at 04:24 AM by Shel_B (log)

[Annie_H]

On 5/26/2025 at 7:21 AM, KennethT said:

A common dish in Singapore is fish head curry. Scroll down to below the baggage claim photos.  I can't get good fish heads (for the purpose of eating) easily here, so this is the recreation of the curry but made with mahi mahi fillets.

 

I order FreshDirect every 6-7 weeks and always get the fish cubes and a soup carcas....tomorrow 7-9am delivery so some sort of stew or chowder planned.

[C. sapidus]

Leftovers for lunch: dum aloo (potato curry), collard greens, and beet salad (from a guest at the potluck)

 

[OlyveOyl]

Meat stuffed pitas, dry fried in a skillet, pickled red onions.  Green salad with sprouts , honey mustard vinaigrette. Easy to put together depending on what meat you have at hand, seasonings are whatever you have a desire for, very adaptable possibilities from the original Lebanese to Asian inspired.

[Duvel]

Not so sure if this was really lunch, but here we are …

 

Thursday was Christi Hinmelfahrt (Ascension), or in our part of the world Vatertag ! Usually just an excuse for all the bachelors to head off into the woods and drink themselves silly, my friends and me observe this holiday since - well - bachelors times. Also this year a few friends from university met, and everyone brought food and drinks to share. Of course, these days kids and spouses are allowed to join and focus is less on drinking and more on eating (and drinking) 🥳

 

I prepared Yakisoba pan

 

 

Tebasaki

 

 

Ume & shiso pickled radishes

 

 

plus some smoked sausages from my hometown …

 

 

Upon meeting the kids had to assemble and test the wearibility of the liquor belts …

 

 

 

… while first quality samples were taken.

 

 

And off we went through field and forest …

 

 

 

Until we found a suitable clearing with „buffet capabilities“ …

 

 

The spread consisted of onigiri, fuet, more onigiri …

 

 

Karaage & tsukemono …

 

 

Eggs, meatballs, my stuff, cheese, more sausage, nut & fig bars …

 

 

And of course refreshments: a variety of liquors, Schnaps & beer …

 

 

 

After some digestive rest we continued through the forest, admired to local wildlife and finished the liquid rations, aided by some snacks I brought from my mancave …

 

 

 

After some 14 km, one liquor belt, a small bottle of Marillenschnapps and a not accurately estimable amount of beer we all headed to Mannheim station, where we got a strong coffee and something for the train ride home …

 

 

Froher Vatertag 🤗 !