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Anna Blume

Lunch - The Mid-Day, Polyphonic Food Blog

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Grilled cheese sandwiches (pepper jack)
Leftover lentil soup
Navel orange
Cape Cod potato chips

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Yesterday we finished the Japanese tofu and mushroom soup.

Today: Fried rice. We had leftover brown rice, aa choi }which I had roasted w/sesame & say which we did not get to that night. It was salty but I thought in fried rice, it would be ok} green onion, egg and I fried it in some duck fat w/some crackling thrown in. The salt theory was half right. The aa choi gave a nice saltiness to the rice but it remained salty. I will try the aa choi again wwith less soy.

Crackers w/cream cheese & smoked salmon.

Bananas. They have a sticker on them saying baby bananas, but they were weird. Very hard to peel. A thick centerline of seeds that were a little crunchy, the didn't taste ripe until they were black and starting to shrivel. But despite their weird attributes, they were custardy and sweet and delicious. 

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Little kid lunch:
PB&J (well, raspberry preserves)
Mac and cheese (leftover)
Navel orange

 

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We made lentil soup. My wife wanted to make it a little like minestrone but we had no greens except for rapini, so we used that and it worked. We tried it with (incorrectly sized) pasta on Monday and it was too much. I had it straight today and then did the thing my German mother did with lentil soup and added a very small amount of vinegar to it. Delicious.

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Tuna with olives, fermented red onion, veganaise, on wasa crackers

Crudite w/caesar dressing

 

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I used some of the leftover taco meat from Tuesday’s tacos to make taco salad. For dressing I mixed spicy salsa into sour cream, and then thinned it with a little olive oil. I dressed the greens, added cheddar cheese, and then put the meat on top. I should have crushed some tortilla chips on the top, but I totally spaced on that. 

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Today we had tuna salad sandwiches on toasted honey whole wheat. For my husband, I also made some brown-rice millet ramen in chicken broth to which I had added some dehydrated onions and cilantro stems. Topped the bowl with fresh cilantro and strips of omelet-style egg I made in a cereal bowl in the microwave. I like eggs this way some times. I had a couple strips of it as well with my sandwich.

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Yesterday was leftover vegetable briyani.

Today was leftovers that I re-hashed.  We ate the leftover forbidden rice I made and basmati rice from our last takeout order, bangian bharta- to which I added the leftover chicken thighs, cut up in chunks, and the last little pud of roasted peppers and onions, warmed up a pack of TJ's yellow dal, and heated two frozen roti's in the skillet.  

I have been trying to use up all the leftovers in a timely manner.  

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14 hours ago, ktmoomau said:

Yesterday was leftover vegetable briyani.

Today was leftovers that I re-hashed.  We ate the leftover forbidden rice I made and basmati rice from our last takeout order, bangian bharta- to which I added the leftover chicken thighs, cut up in chunks, and the last little pud of roasted peppers and onions, warmed up a pack of TJ's yellow dal, and heated two frozen roti's in the skillet.  

I have been trying to use up all the leftovers in a timely manner.  

In this week when Chef Floyd Cardoz, a pioneer in bringing regional Indian cuisine to America and a fellow Bombayite, died of COVID 19 it does my old Indian heart good to see that Americans are turning to the comfort foods of my land in these stressful times. Dal, roti and baigan bharta will soothe any soul. 

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9 hours ago, Smita Nordwall said:

In this week when Chef Floyd Cardoz, a pioneer in bringing regional Indian cuisine to America and a fellow Bombayite, died of COVID 19 it does my old Indian heart good to see that Americans are turning to the comfort foods of my land in these stressful times. Dal, roti and baigan bharta will soothe any soul. 

I was so very lucky when I was in 5th Grade a new girl moved to my county.  I often met the new kids coming into my grade, due to my Aunt being in the administration.  This lovely young girl was Indian, and the meals I got the privilege of having and smelling and experiencing at her house were just amazing.  I think she, like many other immigrant kids into new neighborhoods, was maybe embarrassed by the foods, but I was just enamored.  Her Mom used to make these chips that puffed that I called styrofoam chips due to the texture, which I thought were so cool.  When I was in high school she made an Indian meal for my Dad.  I am not sure if he had ever had Indian food before.  In a county of little to no diversity, two of my favorite friends were/are Indian, for this I am really thankful.  I love Indian foods, it is one of my favorites to eat and cook. 

And you are very right- it is so soothing.  And perfect right now in so many ways for cooking and eating.  

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8 hours ago, ktmoomau said:

And you are very right- it is so soothing.  And perfect right now in so many ways for cooking and eating.  

And since much of it is traditional and long-cooked, it freezes and reheats extremely well. I had a Palaak Paneer the other day that was nothing more than a packaged, frozen meal, and it was very nice.

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Kimchi fried rice w/soy pickled daikon, green onion, garlic chive, eggs, & soy. Do wish I had thought about how acidic the kimchi was before I tossed it in the carbon steel pan. Homemade pistachio gelato

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My husband had the last of the chicken mushroom noodle casserole, Rancho Gordo Yellow Indian Woman beans in their broth topped with cilantro and a dollop of sour cream, and a navel orange. I had an open-faced tuna salad sandwich on honey whole wheat toast.

The beans are a story.

After years of making lots of RG beans, I hadn't been using them for quite some time. Quite some time. And I still have a pretty big stash of them. I decided I should prepare them because it was ridiculous to have them just sitting packed away. I had stopped ordering any more, even types I didn't have, because I needed to work through the stock I had, but then I didn't do it.

I tried first last month with what was left of a bag of Christmas limas and they just wouldn't soften. Then they finally went to broken and overcooked from there, but they were edible and made for several meals. Then I moved from beans to dried hominy last week. We're still making our way through what I cooked of that, which didn't come out perfect but, again, edible. I pulled out some yellow Indian woman beans from the supply at the same time as the hominy. They were both in the upstairs pantry, where I had moved the oldest of the collection into the kitchen to use them first.

Well, Joe Yonan mentioned in the Post's free range chat this week that adding a tsp. baking soda per pound of dried beans helps when you have hard water. It's only been in the past few years we realized just how hard our water is. We were a little slow on figuring that out:rolleyes:. So I tried soaking the yellow Indian woman beans with 1 tsp. baking soda in 8 cups water in the crockpot (not on) overnight. Then I turned it on to high this morning after soaking for somewhere between 8 and 9 hours. They smelled good cooking. I checked them at 3 1/2 hours, the first I touched them since putting them in the night before, and they were done to perfection. Now I have a lot of cooked beans in liquid to do something with that doesn't involve cooking them much more :lol:.

Oh, and it occurred to me to search my old emails. The last RG order I made was in February of 2011.

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James Beard’s Pleasant Pasta (but made with small shells and with the prosciutto as an optional add-on).  Excellent meal for college students, I think (we have 2 in-house right now, both eager to expand their recipe repertoires).

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Yesterday was TJ's frozen falafel, warmed up (meh), on lavash rolls ups with hummus, green goddess dressing lettuce, roasted sweet potatoes and some pickles.  It needed more tang, and we have more to use so, I pickled some shallots, radish and carrot in the fridge for next time.   

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We went for a midday bicycle ride with a picnic lunch.  Made tuna salad with some finely chopped basil included and had that on wheat bread with mandarins and dried mangoes.

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For lunch we split a mushroom, kale, and feta omelet. I had the last of the brown rice and beans, and my husband had bean soup with tasso and kale and a Brazilian cheese roll.

The omelet is also from a blog I used to follow that I came across in a search. Bonus was that the recipe not only used the kale and mushrooms I had but also two egg whites left from making the rolls. The goat cheese I had left in the refrigerator had gone off, so I subbed feta.

Should have taken a photo. It came out looking great.

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Today was leftover chili.  I've not tried the omelet recipe, but it does look good.  Not necessarily recommended for a weekday lunch, but from the same blogger, I've very much enjoyed her rum punch

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Quesadillas w/Gruyere cheese. Hamburger steak from Smith Meadow Farms. Nice beef. Just formed loose patties, seasoned with salt, pepper & spice rub. Pan fried in carbon steel pan for a total of abut 12 minutes for 1-1/2" patties. Cooked mine to 130 and Kay's closer to 140. Juicy but not as good a burger as the dry aged stuff I got from Huntsman they source from Shenandoah Beef Coop. We are going to get a 10# bag, form it into burgers and into 1# cooking pouches. and freeze. Will seal them in our vacuum bags before freezing. 

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Hmm. I have two different types of rum gathering dust. I think one of them is dark. Not sure if I have pineapple juice left but I have a lot of grapefruit juice. I don't know if I want to use all my limes on this, but I could make a half batch🤔. Thanks for the idea.

6 minutes ago, Katya4me said:

Not necessarily recommended for a weekday lunch, but from the same blogger, I've very much enjoyed her rum punch

 

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We got Lost Dog for lunch the other day, today was leftover beef vegetable soup with some cheese and crackers.  Monday was a farmer's lunch of ham, baby belle, apple, biscuit.  

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The last of our most recent tofu/Japanese inspired soup. A can of Portofino brand albacore tuna, veganaise, red onions pickled in balsamico, crudite

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Today was the last of the tasso and potato casserole; more (Yellow Indian Woman) bean soup, this time with kale and without tasso; Brazilian cheese rolls; Granny Smith apple.

That 1 lb. 1 1/2 oz. of tasso from the freezer (I weighed it after I thawed it) has brought us through quite a few meals. All gone now. I imagine it cost a fair amount when I bought it eons ago, but I'm quite sure I wasn't considering the purchase an investment. Heirloom dried beans, also an investment!

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