Lunch! (2003-2012)

[crustybread]

Chris - you take the most amazing food pictures!

←

Ditto.

I haven't had lunch yet, but I'm planning on having some leftover wings from Buffalo Wild Wings and some ramen. And probably an apple and Stacy's Cinnamon Sugar pita chips (I'm so in love with them!)

[rooftop1000]

Monday Leftover lasagna

Tuesday Leftover lasagna

Wednesday, is it Wednesday already? Leftover Lasagna

what should I have tomorrow? I think ...Lamb

tracey

[Tri2Cook]

I'm happy. We just got a new restaurant in town this week. Lebanese food cooked by a Lebanese family. I plan to single-handedly keep them in business.

Yesterday was lamb shawarma and labneh, today was falafel and tabbouleh, both meals ended with nammoura. I'm supposed to be shedding the winter pounds to get ready for the cycling season. Oh well. I told them I'm coming in during a slow time next and I want them to give me what they think I should try prepared as they would eat it. They were agreeable so I'm looking forward to it.

Edited April 4, 2008 by Tri2Cook (log)

[C. sapidus]

Braised spinach (bharji), adapted from My Bombay Kitchen. Flavored with ginger-garlic paste, onion, chiles, cayenne, turmeric, and ghee, and served with coconut chutney, this tasted considerably better than it looked.

[Emily_R]

Bruce -- that spinach sounds amazing. I don't suppose its "adapted" enough that you could post a more exact recipe with some proportions?

[C. sapidus]

Bruce -- that spinach sounds amazing. I don't suppose its "adapted" enough that you could post a more exact recipe with some proportions?

←

Emily -- Thanks! A little googling turned up a recipe: Parsi-style braised greens. I hope you like it (and do try it with ghee instead of oil ).

[Kim Shook]

Lots of wonderful looking lunches, folks! I am so jealous - I work in a dr's office and have only 1/2 hour. We have drug reps who bring lunch in, which is really nice, but it tends to be chain restaurant fare - lots of Olive Garden pasta and faux deli sandwiches !

Here's a lunch from back on Saturday, the 5th that I made. St. Louis Toasted Ravioli w/

roasted tomato sauce, Cheese stuffed pretzels and Salad:

[LindsayAnn]

Kim:

DROOL!!!!

I love THOSE prezels - frozen section of the grocery store...right? I cannot remember the brand - but they come in mozzerella/pizza sauce filled, apple/cinnomon filled, and a new one I spotted and purchased a few weeks back GRILLED CHEESE FILLED - YUM - they're good!)

Toasted ravioli are something I have WANTED to try for quite some time - but never have. Did you make those? If so how? recipe and technique por favor????? If you bought them and re-heated...please tell me the brand and where I might find them. They look marvolious.

P.S. did I mention I LOVE cheese....so cheese filled anything I love. Stuff a sock with cheese and I might even eat it! (kidding....or am I?)

[Kim Shook]

Kim:

DROOL!!!!

I love THOSE prezels - frozen section of the grocery store...right? I cannot remember the brand - but they come in mozzerella/pizza sauce filled, apple/cinnomon filled, and a new one I spotted and purchased a few weeks back GRILLED CHEESE FILLED - YUM - they're good!)

Toasted ravioli are something I have WANTED to try for quite some time - but never have. Did you make those? If so how? recipe and technique por favor????? If you bought them and re-heated...please tell me the brand and where I might find them. They look marvolious.

P.S. did I mention I LOVE cheese....so cheese filled anything I love. Stuff a sock with cheese and I might even eat it! (kidding....or am I?)

←

Lindsay Ann - Here's the recipe. You do use frozen ravioli (you can use meat or cheese stuffed), but you do all the breading and frying yourself, so they are Semi-homemade, I guess . It's a Cuisine at Home recipe.

The pretzels were the grilled cheese ones. They were wonderful! I woke up the other morning thinking of them and wondering if I had time to make one before I had to get to work! Thank goodness for my counter top convection oven !

[johnnyd]

I had a hankering for scallops today and bought a handful for lunch,

Sauteed ginger slivers in peanut oil, six scallops (a little over an inch wide) about a minute or two on each side, then a bath of mirin & soy sauce that boils when added. A few seconds of that thickens the sauce. It's like candy I tell you!

[Daniel]

Really nice Johnny!

[johnnyd]

Really nice Johnny!

←

Thanks, dude! Come up and have some.

Edited April 18, 2008 by johnnyd (log)

[Domestic Goddess]

Johnny, can I come too? I might try that recipe when I get some fresh scallops here from the street market. Would the bath of mirin be a splash or a couple of splashes?

[johnnyd]

About an ounce each of soy and mirin goes in and bubbles up right away. Swirl the pan so the scallops get coated. The liquid evaporates quickly and the sauce thickens. Remove scallops to plate and pour sauce over them - be careful not to let the sauce get too thick. Pour water into pan to facilitate cleaning.

Bon Appetit!

[nakji]

Those scallops look amazing.....I'd kill to have those for breakfast, lunch, or dinner! I miss the Digby scallops I used to get in Nova Scotia, soft and pillowy, and succulently sweet- I just can't find the like here in Japan.

I made hiyashi chuka for the first time for lunch today - it's a kind of cold noodle salad made with fresh ramen noodles, and in the version I did, it has a dressing made with white miso and ground sesame seeds. The recipe sounded promising, but the taste was just too bland for me. The recipe calls for an alternate version with a vinegar/soy sauce-based dressing that I think I'll try next time - it sounds sharper and more interesting.

[emilyr]

Those scallops look amazing.....I'd kill to have those for breakfast, lunch, or dinner! I miss the Digby scallops I used to get in Nova Scotia, soft and pillowy, and succulently sweet- I just can't find the like here in Japan.

I made hiyashi chuka for the first time for lunch today - it's a kind of cold noodle salad made with fresh ramen noodles, and in the version I did, it has a dressing made with white miso and ground sesame seeds. The recipe sounded promising, but the taste was just too bland for me. The recipe calls for an alternate version with a vinegar/soy sauce-based dressing that I think I'll try next time - it sounds sharper and more interesting.

←

Nakji - this looks looks like my favorite kind of salad. I love noodles or rice mixing with the cool crunchy salad. Good job, but sorry about the dressing. I'm curious, what are the pink strips under the tomatoes?

[nakji]

They're strips of cooked ham. Next time I make this, I think I'm going to use smoked chicken instead. But it wasn't a complete disaster - I did eat the whole thing! I love cold noodle salads too.

[johnnyd]

Ham Sandwich... with pineapple!

Smoked ham, domestic swiss, grilled fresh pineapple ring, red onion, dijon mustard.

Hey, why not?!

[monavano]

Asparagus with Sun Dried Tomato Vinaigrette and a Soft Boiled Egg.

[prasantrin]

Inspired by SobaAddict70's foodblog, and following his instructions, poached egg on a bed of roasted asparagus on a bed of hash browns.

[takadi]

Smoked ham, domestic swiss, grilled fresh pineapple ring, red onion, dijon mustard.

Hey, why not?!

←

Genius!

[Kim Shook]

We had company this weekend. I planned two lunches, but we ended up eating breakfast so late on Saturday that Sunday was the only lunch we had:

Ham, turkey and Swiss panini on raisin bread with Dijon and fig preserves (and pickles and chips and tabbouleh).

[Kim Shook]

I am still testing recipes for Mr. Kim's fantasy football draft party, so for lunch on Sunday, we had these:

That's mini reubens - two ways. One is open faced and broiled, the other regular sandwiches wrapped in foil and baked. Both had the same ingredients - mini rye bread, corned beef, 1000 Island, Swiss cheese and sauerkraut. We preferred the open faced one, but both were very good.

[johnnyd]

A mini terrine, perhaps?

[johnnyd]

Mussels in a curry/mayo sauce, with a touch of cumin and chipotle powder, wrapped in basil