ktmoomau Posted April 1, 2020 Share Posted April 1, 2020 Today was a lavash wrap with: hummus, refried black beans, feta, roasted sweet potato, quick pickled radish and onion, leftover mint chutney from my Indian food, lettuce, cucumber and a little hot sauce. Next time more potato, feta and a little more sauce of some sort. Snack: more malted milk balls than I want to admit. Link to comment Share on other sites More sharing options...
deangold Posted April 2, 2020 Share Posted April 2, 2020 Baby greens from garner. Half an avocado. Balsamico & oil dressing. S&P. Simple and really good, especially after last nights rich dinner. Link to comment Share on other sites More sharing options...
Pat Posted April 2, 2020 Share Posted April 2, 2020 My husband had leftover fusilli from last night's delivery, leftover black bean soup, and an apple. I had crackers, some with with cottage cheese and some with peanut butter. 1 Link to comment Share on other sites More sharing options...
Smita Nordwall Posted April 2, 2020 Share Posted April 2, 2020 1 hour ago, deangold said: Baby greens from garner. Half an avocado. Balsamico & oil dressing. S&P. Simple and really good, especially after last nights rich dinner. What and where is garner? Link to comment Share on other sites More sharing options...
ktmoomau Posted April 2, 2020 Share Posted April 2, 2020 Today was turkey on lavash with mayo, provolone, lettuce and pickles. 1 Link to comment Share on other sites More sharing options...
deangold Posted April 3, 2020 Share Posted April 3, 2020 5 hours ago, Smita Nordwall said: What and where is garner? Garner Produce. You can preorder from them for pickup at Dupont Farmer's Market or their farm stand. I am not certain of the status of other markets. Click on the what we grow button to see and then you order by email. They have superb greens and usually great veggies. Right now, their turnips and carrots are a little tire as they are from storage. Their beets are good and they have some with greens. Their asparagus stat this wek and they are one of the best asparagus growers at the farmer's markets. Link to comment Share on other sites More sharing options...
MsDiPesto Posted April 3, 2020 Share Posted April 3, 2020 Half of a Roast Beast sandwich on a slice of Rye/Pumpernickel swirl with Swiss, Iceberg, Cain's Mayo and Dijon. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 3, 2020 Share Posted April 3, 2020 For lunch I made some brown rice - millet ramen for my husband. I added some rehydrated porcinis and their liquid, dehydrated onion flakes, and the last of the kale. Following Dean's advice, I also splashed in a tiny bit of San-J Tamari, which I had in the refrigerator. It must have been good. He ate a bowl and a half. There's still enough left for his lunch tomorrow. We also had baked sweet potatoes topped with Yellow Indian Woman beans and shredded sharp cheddar. It's the second time I've made this NYT recipe and we really like it. We each had two halves of the potatoes and there are two left for tomorrow. Link to comment Share on other sites More sharing options...
ktmoomau Posted April 4, 2020 Share Posted April 4, 2020 I ate the leftover ham and pea pasta cold with pickled beets added to it, and that was very good. I also had plain greek yogurt with canned peaches in syrup (my friends can these and they are soo good). Trying to decide what lunch today is... Link to comment Share on other sites More sharing options...
deangold Posted April 4, 2020 Share Posted April 4, 2020 Wasa crackers. Some with avocado, some PB&J. Bananas. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 4, 2020 Share Posted April 4, 2020 My husband finished the fettuccine and leftover salad and the second half of an apple. I ate the very last of the cooked Yellow Indian Woman beans. For some reason, I mixed them with some cottage cheese, which might not have been so weird if I hadn't heated the beans with what was left of their liquid beforehand. Very...curd-y. I added some sriracha and it was perfectly edible. It just looked strange. Link to comment Share on other sites More sharing options...
dcandohio Posted April 5, 2020 Share Posted April 5, 2020 A salami sandwich with mustard and coleslaw on a crusty roll. 2 Link to comment Share on other sites More sharing options...
deangold Posted April 6, 2020 Share Posted April 6, 2020 Brunch of Japanese fried rice w/spring onion from Garner's, soeme kind of cabbage/greens from H Mart that looked like romaine but tastes quite cabbagy, king mushrooms, egg, leftover Japanese rice w/a splash of soy. And lots of olive oil. must go to sleep! 2 Link to comment Share on other sites More sharing options...
dracisk Posted April 6, 2020 Share Posted April 6, 2020 On Saturday my husband baked some bread and made a chicken salad from some breasts he'd smoked over hickory a few days earlier. He included some Craisins and diced apple in the chicken salad. He went a little heavy on the Dijon (mixed with mayo), but on the bread it tasted less strong. Quite delicious and more elaborate than we usually eat for lunch! 2 Link to comment Share on other sites More sharing options...
deangold Posted April 7, 2020 Share Posted April 7, 2020 Eco Friendly farms chorizo. Home made fermented mustard, Homemade sauerkraut. I would say I prefer Stachowski's chorizo but both are good. I'd use ecofriendly in the future for a crumbled ingredient like chorizo tacos instead of cooking it as links. 1 Link to comment Share on other sites More sharing options...
smithhemb Posted April 7, 2020 Share Posted April 7, 2020 Rigatoni with a tomato/garlic/spicy Italian sausage/Parmigiano. Veggie daughter got leftover paneer & cauliflower tikka masala. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 7, 2020 Share Posted April 7, 2020 I had more blueberries and yogurt for lunch. I usually don't eat breakfast or lunch or I have one sort of random bit of food late morning or early afternoon, but I've been trying to stick to a schedule of having lunch with my husband on his half hour lunch break. He had leftover rigatoni with vodka sauce from our Rose's delivery, a couple Brazilian cheese rolls (still have those!), half an apple, and a sandwich cookie created from two Carr's whole wheat crackers (which are effectively digestive biscuits) and Nutella for a filling. (I had an openfaced version of said cookie.) Neither one of us loves Nutella. I had some left from a recipe and it was languishing in the pantry until I discovered this creation a few weeks ago. Digestive biscuits and nutella complement each other really well. Link to comment Share on other sites More sharing options...
naxos Posted April 8, 2020 Share Posted April 8, 2020 6 hours ago, Pat said: Carr's whole wheat crackers My favorites! Link to comment Share on other sites More sharing options...
Pat Posted April 8, 2020 Share Posted April 8, 2020 16 hours ago, naxos said: My favorites! I picked them up on my very last time inside a store, March 17, when I stopped at the gourmet corner store. The smoked salmon and wine are gone but the crackers are still plentiful. Lunch today was more French Toast Casserole from the freezer plus bacon. My husband had a clementine and we split a warmed chocolate chip cookie that came with our Rose's order over the weekend. Link to comment Share on other sites More sharing options...
Pat Posted April 9, 2020 Share Posted April 9, 2020 Lunch today was tomato basil soup and more Bread Furst whole wheat bread and homemade ricotta. There's still half a cup of ricotta left and I need to find a way to preserve it just a little longer so we can finish it while it's still good. I'm planning to search around online to see if I can figure that out. I used coconut cream diluted with some water for the soup. Making this quick soup I usually use lite coconut milk but the cream was expired so I wanted to use that first. Now that's open and I still have half a can left. Have to figure out what to do with that too. (Maybe freeze?) Link to comment Share on other sites More sharing options...
smithhemb Posted April 9, 2020 Share Posted April 9, 2020 Re coconut cream. Licuados? Milk, ice, and a tablespoon or two of the coconut cream in the blender makes a nice one. Especially good with freshly grated nutmeg on top. 1 Link to comment Share on other sites More sharing options...
MarkS Posted April 9, 2020 Share Posted April 9, 2020 2 hours ago, Pat said: Lunch today was tomato basil soup and more Bread Furst whole wheat bread and homemade ricotta. There's still half a cup of ricotta left and I need to find a way to preserve it just a little longer so we can finish it while it's still good. I'm planning to search around online to see if I can figure that out. I used coconut cream diluted with some water for the soup. Making this quick soup I usually use lite coconut milk but the cream was expired so I wanted to use that first. Now that's open and I still have half a can left. Have to figure out what to do with that too. (Maybe freeze?) Make a Painkiller with the coconut cream. All you need is Rum(Pussers) and some citrus juice. Painkillers are always good. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 9, 2020 Share Posted April 9, 2020 4 hours ago, smithhemb said: Re coconut cream. Licuados? Milk, ice, and a tablespoon or two of the coconut cream in the blender makes a nice one. Especially good with freshly grated nutmeg on top. After making the ricotta I'm now almost completely out of dairy milk. I wonder how coconut cream is in coffee. This idea might make good iced coffee. A beverage does look like a good way to go. 1 hour ago, MarkS said: Make a Painkiller with the coconut cream. All you need is Rum(Pussers) and some citrus juice. Painkillers are always good. Ah! A beverage . Link to comment Share on other sites More sharing options...
deangold Posted April 9, 2020 Share Posted April 9, 2020 Another brunch to report. Chilaquiles: home fried tortilla chips, half for chips, half to mix in the eggs, onion, left over ecofriendly chorizo, parsley. Still full. 2 Link to comment Share on other sites More sharing options...
ktmoomau Posted April 10, 2020 Share Posted April 10, 2020 Lunch today was broccoli salad with crisped country ham and blue cheese, a hot dog and diet coke. I dehydrated some sweet potatoes in the oven trying to make chips, they seem ok, but next time I will just fry them. They need some sort of seasoning other than the salt that is on them that I can't put my finger on. Lunches this week have mainly been vegetarian wraps with assorted fillings. Another day was greek yogurt with canned peaches from a friend, which are just divine, and lots of pistachios. I have been making cheater chai tea from Priya on BonAppetit and just adding crushed cardamon pods to my black tea to steep, then adding milk and sweetener. Tomorrow I might get the Italian Place for lunch, I have kind of been craving an Italian sub. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 10, 2020 Share Posted April 10, 2020 My husband had the last of the thawed French toast casserole today. We both had bacon, yogurt with blueberries, and a beverage of whey topped off with club soda. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 11, 2020 Share Posted April 11, 2020 Lunch was the last of the tomato basil soup, grilled cheese with tomato and bacon, and Cape Cod potato chips. Clementine. The remaining chocolate chip cookie from the Rose's delivery. 1 Link to comment Share on other sites More sharing options...
deangold Posted April 11, 2020 Share Posted April 11, 2020 3 hours ago, Pat said: Lunch was the last of the tomato basil soup, We too finished off tomato soup today, this one the veggie pot one. Also a cheese plate w/pecorino pepato, pecorino tartufato and pecorino stagionata marchigiano. A local apple from Spring Valley 2 Link to comment Share on other sites More sharing options...
deangold Posted April 12, 2020 Share Posted April 12, 2020 Just back from the Farmer's Markey & Seylou Bakery. Seylou rustic toasted w/Gruyere and black pepper. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted April 12, 2020 Share Posted April 12, 2020 Lunch today was leftover hot dogs, baked beans, and some slaw. We have a huge Easter dinner, so we didn't have a huge lunch. Lunch yesterday was Popeyes, chicken sandwich- we had waited in line at Mount Vernon to pick up our meal, and dropped off mail at the post, and we were hungry. Friday I had The Italian Place on my way from home the office. Link to comment Share on other sites More sharing options...
ktmoomau Posted April 13, 2020 Share Posted April 13, 2020 I had an appellate deadline today so had to go into the office. As most of the food is cleared out, I had a pretty sad desk lunch- tuna salad with chow chow, on white bread with a slice of american cheese. Cheese flavored smart pop, popcorn, a few peanut butter m&ms and a diet coke. I also ate too much and too fast, because I was hungry. Oh well. I need to eat a bit more healthy the next few days. Will work on that. Link to comment Share on other sites More sharing options...
Pat Posted April 13, 2020 Share Posted April 13, 2020 Last night's garam masala deviled eggs went into egg salad on whole wheat hotdog buns for lunch. I added a little chopped celery to the eggs and an inner leaf of romaine to line each of the buns. My husband also had some of the leftover spicy tofu sofritas and brown rice. Lots of protein in the lunch. Accompaniments: Cape Cod potato chips; banana. Link to comment Share on other sites More sharing options...
deangold Posted April 13, 2020 Share Posted April 13, 2020 Left over chicken w/ume & wasabi. Spot enjoyed his cat chow. We all drank water, ours with ice. 2 Link to comment Share on other sites More sharing options...
deangold Posted April 14, 2020 Share Posted April 14, 2020 Spot had water & cat chow for a change. He also look out the window menu planning for his bird dinner. Note: in his 11 year life he has never gone outside, but he will as soon as he figures out front doors! Leftover matzo ball soup. Bread & tzatziki. We shared Spot's water. not his bowl, mind you, but from the same Britta. Coffee from Beanetics: Bali Blue Moon. At $14 a pound, a screamingly good buy. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 14, 2020 Share Posted April 14, 2020 Late July sea salt and lime tortilla chips and Frontera roasted tomato salsa. Leftover spicy tofu sofritas and brown rice. The salsa was opened originally to be used in the sofritas, so salsa two ways in the lunch. Link to comment Share on other sites More sharing options...
smithhemb Posted April 15, 2020 Share Posted April 15, 2020 Veggie pan bagnat from the Greens cookbook. Damn, it’s good! Alas, no leftovers. Basil and pine nuts were relatively scarce. Basically, the larger quantities were OOS. Snagged the last medium-sized container pinenuts (4 oz) and had to buy a live basil plant to get 1 cup. Link to comment Share on other sites More sharing options...
deangold Posted May 7, 2020 Share Posted May 7, 2020 Neoguri Spicy Seafood Ramen heated in the microwave with a handful of the 16/20 shrimp from Restaurant Depot. Really good! I added a minute and a half and about 1/2 cup water to account for the shrimp. 2 Link to comment Share on other sites More sharing options...
Pat Posted May 7, 2020 Share Posted May 7, 2020 We had leftover chicken and shrimp gumbo, chicken sandwiches on whole wheat, and potato chips. Well, my husband had all of those. I had half a chicken sandwich and a few potato chips. 1 Link to comment Share on other sites More sharing options...
deangold Posted May 8, 2020 Share Posted May 8, 2020 Used left over rice w/yellow pickle and umeboshi & nori to make quick onigiri. Leftover tofu w/ramp oil. Israeli tangerine & 2 tiny Trader Joe's Mandarins Spot puked on the carpet, then went back to get more cat chow. Link to comment Share on other sites More sharing options...
dcandohio Posted May 9, 2020 Share Posted May 9, 2020 Smoked trout salad, made with Trader Joe’s good smoked trout, Romaine, tomatoes, cucumbers and celery. The dressing was finally diced capers, Dijon mustard, lemon juice, olive oil, pomegranate balsamic vinegar, Salt and pepper. I added a little grated Parmesan cheese and tossed everything together. Yummy. 2 Link to comment Share on other sites More sharing options...
deangold Posted May 10, 2020 Share Posted May 10, 2020 Onsen Tamago. Cheese & Crackers. Veal Tongue. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted May 11, 2020 Share Posted May 11, 2020 We made Bang Bang Chicken the night before and had it cold over daikon radish noodles (doodles?). Absolutely delicious and definitely making again in the future. 1 Link to comment Share on other sites More sharing options...
deangold Posted May 13, 2020 Share Posted May 13, 2020 Finished off leftovers: The mushroom pasta which was better today, cold, than originally. The overnight evened out the moisture in the pasta so it was uniform texture wise, and cold the garlic and ginger were more pronounced. Leftover spinach, again cold. Quite delicious. Again, the best of the three times we ate the spinach. Spot puked up his brekkies. 2 Link to comment Share on other sites More sharing options...
Pat Posted May 13, 2020 Share Posted May 13, 2020 We had tuna sandwiches for lunch, with a hard-boiled egg chopped in, celery, shallot, and pickle. For the dressing, I used the some of the red pepper mayonnaise left from what I made for the salmon the other night. Probably should have halved that recipe🤨. It's going to last a while. My husband also had a chicken sausage and a few ravioli left from another dinner. Kind of an odd pairing with a tuna sandwich, but you know... 1 Link to comment Share on other sites More sharing options...
deangold Posted May 13, 2020 Share Posted May 13, 2020 Got to enjoy the feeling of opening an avocado at perfect ripeness. it is rare. Spread on the last of this week's Atwater Sourdough loaf and some crackers. Quite delicious with pickled red onion in balsamico. This has been marinating for weeks so the flavors are really deep and yet the onion still has some crunch. This is basically the end of the batch, but I plan on reusing the balsmcio for another batch. 2 Link to comment Share on other sites More sharing options...
Pat Posted May 14, 2020 Share Posted May 14, 2020 Today I had the last of yesterday's tuna and egg salad with crackers, while my husband finished the leftover pork and vegetable stir-fry. It was served over some Thai rice noodles, the medium-sized ones. I managed to get the noodles cooked just right, not gummy at all. Link to comment Share on other sites More sharing options...
Katya4me Posted May 14, 2020 Share Posted May 14, 2020 Today was the last of the zucchini fritter batter. It was my first time using this recipe and it'll be the last. I thought I drained the zucchini enough, but it was incredibly wet and did not fry well at all. But it's gone now. Link to comment Share on other sites More sharing options...
deangold Posted May 14, 2020 Share Posted May 14, 2020 Cup of Soba noodles. Good. Link to comment Share on other sites More sharing options...
Mark Dedrick Posted May 15, 2020 Share Posted May 15, 2020 Ordered from the sandwich place based out of the Columbia Room today. My Char Siu sub was delicious. Link to comment Share on other sites More sharing options...
dcandohio Posted May 15, 2020 Share Posted May 15, 2020 Roasted asparagus topped with pieces of salami that I crisped in a little skillet and a poached egg. Side of roasted baby potatoes. 2 Link to comment Share on other sites More sharing options...
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