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Posts Tagged ‘Lunch’

On the Docket– Week of December 3rd

Monday, December 3rd, 2012

We’re still working through Thanksgiving leftovers.  That’s what I get for making a 19 pound turkey for four people.  I’m really glad I turned the leftovers into some casseroles, but boy will I be happy when we’re finished with these leftovers!

While I probably won’t be cooking too much this week, I’ve been clipping all sorts of recipes in anticipation of finishing these casseroles.  Here are a few of the recipes I’m looking forward to making soon!

Beef Stew:  I made black bean and chicken soup a few weeks ago.  It was such a satisfying lunch that now I’m on a soup kick.  Though it hasn’t been too cold yet, I’m hoping that if I continue cooking as if it’s cold, the weather will eventually catch up.

White Chocolate Peppermint Crunch Blondies:  Ok, I’m cheating a little bit here.  My boss was looking for some cookie recipes to bring to a friend, and I passed this one on to her.  She made the blondies this week, using peppermint kisses rather than the peppermint bark.  She brought me one as a sample on Friday.  They were delicious- buttery, pepperminty, and Christmasy.

Roast Shrimp with Carrot Couscous:  Though I’m really happy with how I dealt with the leftover turkey, having three casseroles at the same time is a little heavy.  The thought of a lighter meal like this is simply irresistible right now.

So many recipes to try!

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On The Docket– Week of November 26th

Monday, November 26th, 2012

The name of the game this week: how to clear out the leftovers from a 19 pound turkey and all the trimmings.  Why I made that much food for four people is beyond me.  Go big or go home, I guess.

Turkey Cranberry Walnut Salad:  I love chicken salad.  So, considering I have an obscene amount of leftover turkey, some leftover dried cranberries, and a stash of walnuts in the pantry, I think this will be a fantastic lunch option for the coming week.

Turkey Tetrazzini:  Please see above regarding the amount of turkey left over from Thanksgiving.  I’ve always liked turkey tetrazzini but I’ve never attempted to make it.  Here goes nothing.

Turkey Shepard’s Pie:  Let’s see:  I’ve got turkey, mashed potatoes, glazed carrots, and roasted pearl onions.  I think I can make a lovely shepard’s pie with these ingredients.

That should get me through the week without having turkey and all the trimmings every night until all the Thanksgiving leftovers are gone.

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Weeknight Calzones

Tuesday, October 30th, 2012

Once upon a time, there lived a girl who never wanted pizza.  It’s not that she didn’t like pizza.  In fact, she liked it quite a bit.  It’s just that when pizza was offered as an option, it was never what she wanted.

I hate to say it, but that girl is me.  I don’t know what it is, but I’m never in the mood for pizza.  I always enjoy it when I eat it.  What’s not to love?  Dough, tomato sauce, cheese, and any other topping you could imagine.  If asked, though, I’d rather eat something else.

The problem is my husband LOVES pizza.  We, ahem, buy pizza bagels on a regular basis.  Every time we debate what to order in, his first suggestion is pizza.  So, when my cube-mate offered me a recipe for mini calzones, I knew what I had to do.  I had to give them a try.  The results were delicious, and this recipe has become a weeknight staple.

 

Chicken, Spinach, and Artichoke Calzones (adapted from Cuisine at Home)

3/4 cup shredded Mozzarella

1/4 cup shredded Parmesean

1 chicken breast, cooked and diced

1 package Garlic and Fine Herbs Boursin

1/4 cup minced onion

1/2 cup chopped artichoke hearts (I used about 5 artichoke hearts in brine, rinsed)

1/3 cup chopped frozen spinach, thawed and squeezed of excess water

1 tablespoon minced garlic

Pinch of red pepper flakes

1 pound prepared pizza dough

1 egg, beaten

Flour

Place a pizza stone in the oven and preheat the oven to 500 degrees.

For the filling, combine the cheeses, chicken, onion, artichoke hearts, spinach, garlic, and red pepper flakes.  Mix to combine the ingredients evenly.

Divide the dough into four equal segments.  Dust the dough and the work surface with flour.  Gently roll and stretch the dough into an eight inch round and let rest.  I let mine rest for about 10 minutes.

Place 1/4 of the filling onto one side of each dough round.  Stretch the dough over the filling and crimp the edges to seal the calzones.  Brush each calzone with the beaten egg and sprinkle with coarse sea salt.

 

Place the calzones on the heated pizza stone and bake for 12 minutes.  Let cool for 10 minutes before serving.  Enjoy!

 

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Simple Pleasures

Sunday, April 11th, 2010

Funny how moving kind of got in the way of cooking and posting.  Now that we’re finished with the moving process, I’ve been experimenting in my new kitchen.

Today is one of the first nice days of spring, and my husband and I decided to grill on our new deck.  I wasn’t planning on posting this meal because it’s pretty simple, but in the end, I decided simple isn’t necessarily a bad thing.

Today’s lunch consisted of bratwurst, mac n cheese, and tater tots.  It was delicious.  I used my dad’s cooking method, which has always been a favorite.

Bill’s Brats

6 Bratwurst (I used Boulder Sausage’s Beer Bratwurst)

3 12 oz. cans beer (Dale’s Pale Ale!)

1 Onion, sliced thin

6 Hot Dog Buns

Add the onion, beer and bratwurst to a large pot.  I used Oskar Blue’s Dale’s Pale Ale, one of our Colorado favorites.  I thought the hoppy flavor of Dale’s Pale would complement the flavor of the bratwurst, and I’m happy to say I was pleased with the results.

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Slowly bring to a simmer.  Simmer over low heat for 30 minutes, turning every 10 minutes or so.

In the meantime, start the coals for a charcoal grill.

After the bratwurst have simmered for 30 minutes, cook on the grill.  On a hot grill, they will not take long, about 5 minutes per side.

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My husband cooked the brats on the grill while I toasted the buns.  I placed the buns on the middle oven rack in a 450 degree oven.   After about a minute, I removed the buns from the oven.

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Green Curry Shrimp Wraps

Saturday, January 9th, 2010

During the week, my husband and I eat a lot of sandwiches and wraps for lunch.  They’re easy to take to work and don’t make too much of a mess when you’re eating at your desk.  That being said, I’m always looking for unique and satisfying recipes to try.

The following recipe is adapted from Nourish. The original recipe made green curry paste from mint, cilantro and jalapeno, but I used store bought green curry paste.

Here’s the recipe:

3 TBSP green curry paste

1 jalapeno, minced

1 1/2 lbs. shrimp, peeled and deveined

2 small tomatoes, diced

1/2 jicama, sliced thin

2 carrots, julienned

1/2 c. plain yogurt

1/4 c. diced cucumber

1/4 c. diced red onion

salt

wheat tortillas (8 to 10 inch)

spinach

Coat a skilled with cooking spray.  Add 2 tablespoons of curry paste and the shrimp.  Cook the shrimp until it is pink.

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Mix the jicama, carrots and two-thirds of the diced tomatoes in a small bowl.  In another bowl, mix the yogurt, the rest of the green curry paste, the rest of the tomatoes, cucumbers, red onion, and salt.

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Spread 2 tablespoons of the yogurt mixture over one of the tortillas.  Cover the tortilla with a handful of spinach.  Add a handful of the tomato, jicama, and carrot mixture.  Top with 6 to 8 shrimp.

Food Blog 038Roll up the tortilla.  I usually fold two sides in, and then roll up from the bottom (non folded) end.  Enjoy!

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Beef Barley Soup

Sunday, January 3rd, 2010

I would say that I only make soup during the winter months, but that would be a boldfaced lie.  I love soup and will find any excuse to make it.  The following recipe is one of my favorites (and is very satisfying on a cold winter day!)

This recipe is pretty easy:  just saute some onions and carrots, and then put everything in a slow cooker.

Adapted from The Best Slow and Easy Recipes from the Editors of Cook’s Illustrated

28 oz. can diced tomatoes (I used fire roasted diced tomatoes)

2 TBSP vegetable oil

3 small onions, diced

6 oz. can tomato paste

1 tsp. dried thyme

1 c. red wine

4 c. beef broth

4 carrots, cut into 1/2 in. pieces

1/3 c. soy sauce

3/4 c. pearl barley

3 lbs. beef stew meat

10 oz. package frozen peas

Heat oil in a heavy skillet over medium heat.  Add the onions and carrots.

Food blog 067 Add thyme and tomato paste.  Continue to cook for another 10 minutes.

Food blog 068Add the wine, scraping up any browned bits.

Transfer mixture to a slow cooker insert.  Add the diced tomatoes, the broth, soy sauce, and barley.  Add the beef, season with salt and pepper, and stir until well combined.

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Cover the crockpot and cook on low heat for 9 hours.  After 9 hours, add the peas, and cook for another 10 minutes.

Food blog 093 I like extra vegetables in my soup, so I added the peas to this recipe.  I’ve also added potatoes (1 lb. red potatoes, cut in 1/6ths or 1/8ths) and mushrooms (8 oz. sliced mushooms).  This recipe makes it easy to add veggies to your liking.

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