The Hersch Posted July 4, 2014 Share Posted July 4, 2014 A cross-cultural lunch: I had some cold Viennese-style boiled beef standing by. I warmed and softened corn tortillas the best way there is: wrap in slightly damp paper towels and microwave for 20 seconds or so. Put a big smear of Cava-brand spicy red-pepper hummus on each tortilla, topped with sliced boiled beef, sliced sweet onion, and some nice pea-shoots from Trader Joe's, for central-European Levantine Mexican soft tacos. They were quite delicious. I made two, but then had to have another. Accompanied by a nice gazpacho (Spain) I made yesterday and, from France, Veuve Doussot brut rosé Champagne. (Incidentally, since the Ukrainians, whose language has no definite article, have told us English speakers that we mustn't call their country "the Ukraine", do you suppose we'll need to start calling France "the France"? Or the Netherlands "Netherland"?) 1 Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 26, 2014 Share Posted July 26, 2014 Roast turkey, provolone, and green chile on pumpernickel. Link to comment Share on other sites More sharing options...
Pat Posted November 27, 2014 Share Posted November 27, 2014 Leftover chili Pepper jack and mushroom quesadillas Link to comment Share on other sites More sharing options...
LauraB Posted November 29, 2014 Share Posted November 29, 2014 Turkey Avgolemono Soup made with broth made yesterday from this year's Thanksgiving turkey and meat from same. I love Avgolemono soup and this was a very nice variation on the traditional. FYI: the turkey was a brined and prepped bird from BlackSalt that was just fantastic. Â All we had to do was put it in the oven for 3 hours. Â Â This may become my strategy from now on. 1 Link to comment Share on other sites More sharing options...
Pat Posted November 29, 2014 Share Posted November 29, 2014 Last of the leftover chili Leftover cranberry relish and Oma cheese crostini from last night Turkey and fixins' wrap with the last tortilla in the refrigerator Link to comment Share on other sites More sharing options...
KeithA Posted December 8, 2014 Share Posted December 8, 2014 Channa masala, warmed pita bread, and clementies for dessert. Link to comment Share on other sites More sharing options...
porcupine Posted January 3, 2015 Share Posted January 3, 2015 homemade fettucine tossed with Meyer lemon olive oil, slivers of jamon serrano and marinated olives leftover from Christmas eve, and lots of Parmesan. Link to comment Share on other sites More sharing options...
Pat Posted January 3, 2015 Share Posted January 3, 2015 Beef barley kale soup Crostini Link to comment Share on other sites More sharing options...
LauraB Posted March 14, 2015 Share Posted March 14, 2015 Lunch today was Charles Phan's Lemongrass Beef Stew that I made last week on the day it snowed. Â Put the leftovers in the freezer and it made a perfect lunch on this dreary day. Â I really like this dish, although, as written it's more of a soup than a stew -- there's lots of broth, which is fine with me because the broth is redolent of lemongrass and star anise. Â I generally add more vegetables, including turnips and mushrooms and sometimes bok choy. Â 1 Link to comment Share on other sites More sharing options...
Pat Posted December 6, 2015 Share Posted December 6, 2015 Lunch today was buttermilk buckwheat pancakes, bacon, and pumpernickel bagel with butter. Â Also butter and maple syrup for the pancakes. Â Very hearty lunch. Link to comment Share on other sites More sharing options...
Pat Posted January 2, 2016 Share Posted January 2, 2016 Tuna sandwiches two ways. Â I incorporated a small amount of the tuna pate from last night (mmm....butter) into the remainder of the tuna I cooked that didn't go into the pate, along with scallions, dill, celery, s + p, and a smidge of light mayo, to make tuna salad. Â Served on toasted rye, with lettuce, and tomato, with a little more of the pate on the toasted bread. Â Cape Cod potato chips, a pear, and a creme de menthe brownie rounded out the meal. Â Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 3, 2016 Share Posted January 3, 2016 We had friends over for a lunch of New Mexican food on NYD: posole (red chile, pork, hominy), calabacitas (squash and corn), pinto beans, corn tortillas, and Azami's homemade flour tortillas. I intended to make fideos (vermicelli in a light tomatoey broth) as well, but didn't get to them. It was still delicious. 1 Link to comment Share on other sites More sharing options...
Pat Posted June 26, 2016 Share Posted June 26, 2016 Lunch today was French bread pizza made with leftover picadillo, quick homemade pizza sauce, and pepper jack plus a little Parmesan cheese.  It seemed like the picadillo should work as a pizza topping, except the raisins didn't seem to go. I forged ahead, and it came out quite well. The raisins were a little odd on pizza but they didn't adversely affect it. I've seen mention of pizza with grapes, so I guess it's a similar thing. Anyway, it was a good use of leftover picadillo. Link to comment Share on other sites More sharing options...
Pat Posted January 22, 2017 Share Posted January 22, 2017 I've been planning to make Waldorf salad for months. I get the apples and then never make it. Â I have no idea why I keep flaking out on this, as I love Waldorf Salad and it's not exactly hard to make. Today for lunch I finally made made a variation on it (usually I'm a purist): Chicken Waldorf Salad with Toasted Almonds. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted June 29, 2017 Share Posted June 29, 2017 Made these for lunch: Thai Green Curry Samosa Wraps. Â I chose to leave the wraps uncut and wrapped in foil, they are perfect for tossing in your lunch bag to take to work. Â For a vegan meal, they are very filling and delicious. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 4, 2017 Share Posted August 4, 2017 Haven't been here in a while because being hospitalized after a seizure and multiple pulmonary emboli means you nearly died. But I'm still around as you can see... Oh, and this was today's lunch: Fig and sweet pepper salad with mint and creme fraiche, adapted from "A Recipe For Cooking" by Cal Peternell, page 90 Spaghetti with clams, caramelized onion and mullet bottarga 1 Link to comment Share on other sites More sharing options...
dcs Posted August 4, 2017 Share Posted August 4, 2017 2 hours ago, TrelayneNYC said: Haven't been here in a while because being hospitalized after a seizure and multiple pulmonary emboli means you nearly died. But I'm still around as you can see... OMG!  So sorry to hear that and glad you are on the mend  Your posts are always a treat. 3 Link to comment Share on other sites More sharing options...
DaveO Posted November 25, 2017 Share Posted November 25, 2017 Leftovers from Thanksgiving. (Surprise) Link to comment Share on other sites More sharing options...
TrelayneNYC Posted November 25, 2017 Share Posted November 25, 2017 We went to Rintaro for lunch. Fried chicken wings, sansho pepper and mustard, arugula salad Clockwise from center:Â prawn, scallop and sea bass tempura with wasabi tartar sauce, cabbage and watermelon radish; Japanese rice; wasabi leaf and Napa cabbage pickles; long-cooked tuna with sansho and yuzu rind; Tokyo turnip with mustard-miso; miso-cured black cod with cucumber; miso soup with eggplant, fu and tofu. Â Link to comment Share on other sites More sharing options...
TrelayneNYC Posted November 26, 2017 Share Posted November 26, 2017 And today, we went to Iza Ramen. Chicken gyoza, chicken kara-age, shishito pepper Ramen, pork belly, slow-cooked egg, toasted nori 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted December 26, 2017 Share Posted December 26, 2017 Birthday lunch for six: Caesar's salad (made tableside, with romaine lettuce, croutons, coddled egg, olive oil, lemon juice, anchovy, cheese, etc.) Bouilabaisse Homemade garlic bread Chocolate dump cake Christmas pudding with brandied custard sauce Dark chocolate with orange Tea, coffee, dessert wines, etc. 2 Link to comment Share on other sites More sharing options...
Pat Posted March 21, 2018 Share Posted March 21, 2018 Had a fairly big snow day lunch: Avocado toast with scallions, white radish, and pico de gallo Leftover quinoa chili Leftover cheese soufflan Link to comment Share on other sites More sharing options...
DonRocks Posted March 22, 2018 Share Posted March 22, 2018 10 hours ago, Pat said: Had a fairly big snow day lunch: Avocado toast with scallions, white radish, and pico de gallo Leftover quinoa chili Leftover cheese soufflan Interesting - you lost me at pico de gallo. Did the combination work? I guess avocado is in a lot of Mexican cuisine, but when I think of it on toast, I think of it more with olive oil and sea salt (thanks to Cork Wine Bar). Link to comment Share on other sites More sharing options...
Pat Posted March 22, 2018 Share Posted March 22, 2018 2 hours ago, DonRocks said: Interesting - you lost me at pico de gallo. Did the combination work? I guess avocado is in a lot of Mexican cuisine, but when I think of it on toast, I think of it more with olive oil and sea salt (thanks to Cork Wine Bar). It did work. The toasts were small, so the amounts of toppings were relatively small too.  It was like salsa on top of guacamole...on toast. Link to comment Share on other sites More sharing options...
dcandohio Posted May 6, 2018 Share Posted May 6, 2018  We had lunch on the beach yesterday while watching the Fort Lauderdale air show. Mini bell peppers halved and stuffed with a salad of diced tomatoes, diced carrots, chopped olives, salami and Parmesan  in a garlic vinaigrette. Deviled eggs St. Andre cheese and crackers Peaches 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted May 21, 2018 Share Posted May 21, 2018 Bucatini with onion, anchovy and herbs Sorry, no pic of the final product Link to comment Share on other sites More sharing options...
TrelayneNYC Posted June 17, 2018 Share Posted June 17, 2018 For lunch today, we had Green salad with tomatoes and homemade ranch dressing BBQ chicken Baked potatoes with homemade bacon bits, chives, shredded cheese and sour cream Homemade peach ice cream  2 1 Link to comment Share on other sites More sharing options...
Katya4me Posted June 20, 2018 Share Posted June 20, 2018 We did these lentil shawarma pita wraps and the depth of flavor in the lentils was fantastic:Â https://www.connoisseurusveg.com/lentil-shwarama-pitas/ 1 Link to comment Share on other sites More sharing options...
Pat Posted November 4, 2018 Share Posted November 4, 2018 After impulse buying two loaves of Pepperidge Farm cinnamon-raisin bread at Giant on sale, I made a baked French toast casserole for lunch today. It needed something savory, so we had a few strips of bacon and some pan-roasted halved cherry tomatoes with green herb sauce that I've still got leftover from a few days ago. I scanned some recipes but figured I could improvise something, so it was mostly made up on the spot. I need to write down as much as possible about what I did because it was incredibly good. I used warm spices for autumn (fresh ginger and nutmeg plus ground cloves, and cinnamon), and it smelled heavenly. As I was making it, I almost thought I'd gone too heavy on spices, but it was perfect. I also put some quartered prunes and sliced banana between layers. I used way less sugar than any recipe I looked at (total of 1/4 cup light brown sugar, not packed, mixed with the spices, scattered on top of each of the internal layers, and 1 Tbsp. mixed with a scant cup of pecan bits plus a little salt, for the top.) 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted November 5, 2018 Share Posted November 5, 2018 Yesterday I did a brunch for my Mom and brother's family. I made waffles, which Mom made a topping with bananas cooked in brown sugar and butter. I also made bacon, scrambled eggs, and english muffin as one of the boys will eat waffles, the other will eat egg and bread, but not waffle. We had a successful breakfast were the boys actually ate mostly the meal served to everyone (although I did tailor it somewhat to their tastes). 1 Link to comment Share on other sites More sharing options...
DaveO Posted November 5, 2018 Share Posted November 5, 2018 31 minutes ago, ktmoomau said: made a topping with bananas cooked in brown sugar and butter. that sounds intriguing and tasty. How was it? I'm salivating. Link to comment Share on other sites More sharing options...
ktmoomau Posted November 5, 2018 Share Posted November 5, 2018 2 hours ago, DaveO said: that sounds intriguing and tasty. How was it? I'm salivating. It was good! A little reminiscent of bananas foster, sweet, but good as a waffle topping! Link to comment Share on other sites More sharing options...
DaveO Posted November 5, 2018 Share Posted November 5, 2018 2 hours ago, ktmoomau said: It was good! A little reminiscent of bananas foster, sweet, but good as a waffle topping! oh yeah. I forgot about Bananas Foster. Sweet, ice creamy and full of liquor.  Thank goodness for New Orleans. 1 Link to comment Share on other sites More sharing options...
NolaCaine Posted November 7, 2018 Share Posted November 7, 2018 On 11/5/2018 at 5:21 PM, DaveO said: oh yeah. I forgot about Bananas Foster. Sweet, ice creamy and full of liquor.  Thank goodness for New Orleans. While I was living in New Orleans, I had an amazing experience in a ball room. After dinner, the hall was dimmed, the bowls of ice cream and bananas served. Then, all of the servers lit the liquor on fire, and here's the best part, tossed it into the air in unison! It was amazingly beautiful. Then it was served and for the life of me I can't remember how good it was b/c my memory is visual. 2 Link to comment Share on other sites More sharing options...
NolaCaine Posted November 7, 2018 Share Posted November 7, 2018 I'm wondering how judgemental this thread is? I see very beautiful lunches for M-F, my lunches are usually embarrassing. Ya'll interested in my sh1**y lunch choices? Today it might be a soup run. I'm having some trouble swallowing and am short of time today. If we are reserving this thread for "fancy lunches" I fully understand. Link to comment Share on other sites More sharing options...
dracisk Posted November 9, 2018 Share Posted November 9, 2018 My lunch most days whether at home or at work is a sweet potato, a half can of black beans (well rinsed), and about an ounce of goat cheese. Pretty glamorous! :-) While I'd love to buy my lunch at work, it would be bad for my wallet and my waistline. Every once in awhile I'll buy my lunch if I'm meeting a friend or if I don't pack for some reason. Link to comment Share on other sites More sharing options...
ktmoomau Posted November 9, 2018 Share Posted November 9, 2018 On 11/7/2018 at 8:56 AM, NolaCaine said: I'm wondering how judgemental this thread is? I see very beautiful lunches for M-F, my lunches are usually embarrassing. Ya'll interested in my sh1**y lunch choices? Today it might be a soup run. I'm having some trouble swallowing and am short of time today. If we are reserving this thread for "fancy lunches" I fully understand. I would say since in the what am I eating thread- I got three laughs at admitting I was eating cheetos, you are good! Yesterday and today I have a slightly glamorous lunch of tamales only because I remembered to pack my lunch from home. As I just bought groceries and we need to use up the leftovers so I can cook new things! 1 Link to comment Share on other sites More sharing options...
NolaCaine Posted November 9, 2018 Share Posted November 9, 2018 Well good ktmoomau. My shitty lunch choice today was pot belly wreck with a side of soupergirl soup. How did I get that combo? I love soup and as I've shared in the soupergirl thread, I love that soup even though its vegan. Here's the thing about food allergies, sometimes the best bet is a chain because you know what you're gonna get, or something certified vegan/kosher because they can't sneak dairy. The soup wasn't that great which is very notable since it was the first and only time I haven't liked a choice. I purchased a few last time I walked over. THey freeze/reheat well, except this one which had whole wheat noodles in it...that was the problem with the soup, just those noodles. 1 Link to comment Share on other sites More sharing options...
Deborah Lee Posted January 8, 2019 Share Posted January 8, 2019 Saturday lunch at home. Salad of Organic Baby Red Butter Lettuce, Radicchio, Mâche Rosettes, Asparagus, Black Radish, Path Valley Farm Eggs, Ortiz Ventresca White Tuna Belly in Olive Oil, Scalia Anchovy Fillets, Vinaigrette of Meyer Lemon, Mural of Flavor, Maille Dijon Mustard + Old Style Mustard and topped with freshly cracked Tellicherry Peppercorns. Link to comment Share on other sites More sharing options...
ktmoomau Posted January 8, 2019 Share Posted January 8, 2019 I have been eating the leftover of a large tub of costco waldorf chicken salad the last two/three days for lunch??? I will do something different tomorrow, as I am a little sick of it. But it is pretty good. Waldorf isn't my favorite style chicken salad, but it isn't bad. Today I added apple to add a little more fruit. Yesterday I had it on some ok sourdough bread with spinach (not quite basic store, but not really good sourdough either). Link to comment Share on other sites More sharing options...
ktmoomau Posted January 10, 2019 Share Posted January 10, 2019 So yesterday, to get back on track of eating a little less meat, I had Campbells corn and poblano soup, with egg strata cups made of egg, spinach, apple, brie and orange cranberry bread. Today I had costco yakitori noodles (veggies and noodles) to which I added some slow roasted tomatoes and brussel sprouts just to beef up the veggies a bit. Those slow roasted cherry tomatoes are great on an assortment of things, I will make more of those. I also had about half the container of soup left from yesterday. (Tuesday evening I ate vegetarian, so I am doing ok so far this week at my goal.)  I also went to the gym in my office yesterday and ran for 30 minutes and lifted a few weights. Oy, that was humiliating, I am so out of shape compared to where I was 6 months ago, oh well the process continues.  Link to comment Share on other sites More sharing options...
ktmoomau Posted January 18, 2019 Share Posted January 18, 2019 So no gym this week- ugh gotta do better next week.  Today I ate soba noodles with asparagus, tomatoes and avocado and a California roll, dark chocolate mini peanut butter cup.  Yesterday was a turkey sandwich with spinach eaten in frenzied moments and a bag of chips (oops), dark chocolate mini peanut butter cup, and a diet coke (mother .......). Wednesday was salad with tomatoes, cucumbers, avocado, chicken. Between dinners and lunches I have been reducing my meat intake by a fair amount, and making it more a element and not a main part of a meal, which is one of my many somewhat small goals for the year. Babysteps... Link to comment Share on other sites More sharing options...
Pat Posted January 26, 2019 Share Posted January 26, 2019 I bought some fresh shrimp (1/2 lb., 10 extra large) at Whole Foods yesterday and planned them for lunch today, except I didn't really know what I was going to do with them as lunchtime approached. What I came up with worked pretty well and looked great on the serving plate. The shrimp simmered briefly in water seasoned with lemon juice, ginger, garlic, kosher salt, and star anise. I peeled and deveined them, returning the shells to the broth to cook a little longer. (Don't know what I'm going to do with it but now I have seafood broth for something.) I heated evoo in a large saute pan and added some ground cumin and dill seed, crushed between my fingers, and bloomed them. I ground (grinded?) on some black pepper and tossed in cilantro stems and chickpeas and cooked until the chickpeas were fragrant and starting to brown. Then the shrimp went in for a quick finish on each side. I reheated leftover rice pilaf (made with pine nuts) in the microwave and that served as the bed for the rest of the ingredients. I topped it all with chopped cilantro and avocado and served with lime wedges. The seasoning on the shrimp was perfect, though I have no idea how much cumin and dill seed I used. 1 Link to comment Share on other sites More sharing options...
LauraB Posted January 26, 2019 Share Posted January 26, 2019 Pat, where are you buying pine nuts...i can’t find any that aren’t from China.  Even at Whole Foods.        Link to comment Share on other sites More sharing options...
naxos Posted January 26, 2019 Share Posted January 26, 2019 I buy pine nuts at Mediterranean Bakery on Pickett st. They have large bags from China and really small ( and much much pricier) pine nuts from Spain . Â 1 Link to comment Share on other sites More sharing options...
Pat Posted January 26, 2019 Share Posted January 26, 2019 18 minutes ago, LauraB said: Pat, where are you buying pine nuts...i can’t find any that aren’t from China.  Even at Whole Foods.   I found a small pack from Italy at (I think) Giant in Alexandria a while back. At some point I was able to find ones from Turkey, but I haven't seen them in a while. I have bought pine nuts labeled "Russian/Mongolian," but I don't know they they are a whole lot safer because they are from close to the same region as the Chinese ones. Link to comment Share on other sites More sharing options...
dcandohio Posted February 15, 2019 Share Posted February 15, 2019 Leftover french fries re-purposed into a white cheddar and potato omelette. Easy peasy. 1 Link to comment Share on other sites More sharing options...
Pat Posted July 8, 2019 Share Posted July 8, 2019 Dates stuffed with blue cheese, topped with crumbled toasted walnuts and drizzled with honey. Decadent and delicious. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted July 9, 2019 Share Posted July 9, 2019 Yesterday was a crabcake sandwich on a kaiser roll with lettuce and a cherry tomato from my garden. 1 Link to comment Share on other sites More sharing options...
Pat Posted July 17, 2019 Share Posted July 17, 2019 Steak and eggs...well, one fried egg over easy plus leftover strip steak. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now