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Lunch - The Mid-Day, Polyphonic Food Blog


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Yesterday's lunch was baguette slices and fontina cheese plus baked penne rigate in tomato sauce with Parmesan. I had a small amount of a box of the penne hanging around and decided it would be a good way to use some spaghetti sauce and extra canned tomato sauce I had in the fridge. I made a Le Creuset individual gratin dish of this for my husband, topped with shredded mozzarella (bottomless Costco bag) and grated Parmesan. I had my fair share of bread and cheese.

Today was a chimichurri pasta and grain salad using the remaining cooked penne and leftover chimichurri I had in the fridge plus leftover roasted carrots, peas, farro, and pine nuts. It made an excellent pasta salad. We also had grilled cheese sandwiches on whole wheat (Swiss and more Costco shredded mozzarella) and Cape Cod potato chips.

Chimichurri pasta salad is going into the files. Will definitely try that one again.

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When I lived in Chicago, there was a burgeoning Thai community. A Thai mom opened a restaurant called Little Thai Home cafe with about 4 tables. She got on in years and turned things over to the kids

We decided to go to the local seafood shop for this week's takeout. We packed salads, biked over and picked up a pound of steamed shrimp to have a picnic lunch at a local park.  

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 turnin

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Like others here, lunch is often leftovers - either as is or combined to make something slightly different. Today I took the extra plain lahgman noodles we got with last night's dinner from Dolan Ughyur, stir-fried them with the bit of leftover garlic string beans, added some sauteed scallions, then mixed in some leftover homemade dumpling soy-based sauce along with some crushed chili peppers from leftover chili oil, finally a nice squirt of srirahcha. Turned out very tasty - helps when you have great noodles. 

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We're trying out the Misfits Market produce box subscription service and had a couple of Roma tomatoes to use up.  Decided to make nachos for lunch.  Ground beef w/ taco seasoning, blue corn chips, pickled jalapeno slices and cheddar cheese.  My husband had the remains of a bag of ghost pepper chips, so he added that to his side of the tray.  Once hot and crispy, I added some salsa to mine and he went for the sour cream.   

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2 hours ago, Katya4me said:

nachos for lunch

Sounds good. We've got nachos on the dinner menu. It's been there for days and I've been looking forward to it. Given that I'll mostly eat nachos, I'm probably making too much other food:D

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The past three days lunch has been everything bagels from Bullfrog Bagels, with smoked salmon spread from Cold Country Salmon with either roasted beets or some grape tomatoes from the garden.  Or leftover hot dogs.  Lunch is kind of a reoccurring theme: leftovers. 

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I managed to get use out of the leftover nachos in a couple extra lunches as well. The reheating isn't totally smooth, but it works.

Yesterday's lunch was a chicken sandwich with lemon caper sauce, lettuce, and tomato on half a sub roll; blue corn tortilla chips to supplement the last of the leftover nachos; cauliflower - dill salad; sliced tomatoes; and, leftover potato salad. The chicken and caper sauce was the last remaining bit from Little Pearl takeout.

Today my husband's lunch was brie brioche toast with dill; leftover chilled cream of broccoli soup; and cauliflower salad. I had the last half of last night's meatball sandwich.

 

 

 

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Lunch around here is generally leftovers, but today I got the husband to stop at Vace for lunch and we split an italian sub. Been a long time, so we really enjoyed it!

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Leftover cold broccoli soup
Egg salad with mango chutney yogurt sauce and baby arugula on brioche hotdog buns
Baked beans


My husband had 3 courses. I just had the sandwich. It was really good. I added a small spoonful of mayo to the mango chutney yogurt sauce and it made an excellent dressing for egg salad. The peppery arugula was a nice contrast to the rich bun and the creamy spicy salad.

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Yesterday:
Lentil sausage soup
Leftover tofu, brown rice, broccoli, and corn
Shirataki noodles

The soup was in the freezer, the last bit of a batch I made last month.

Today was leftover brown rice to go with a casserole I made from aging mushrooms and leftover broccoli and salmon. I needed to use up the remainder of a quart of milk so made a cream sauce and combined with the other ingredients. I sauteed the mushrooms with some chopped onion and garlic before I started the sauce. I also mixed in some homemade bread crumbs and added more of them and some grated Parmesan to the top about 5 minutes before the end of the oven time. If there hadn't been salmon involved, I probably would have gone more cheesy, but this was pretty balanced.

The casserole was quite good, an odd choice for a steamy July lunch, but that's the way it goes. I won't have the oven on again today!

 

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Yesterday's lunch:
Macaroni with lamb and eggplant in tomato sauce
Leftover steamed broccoli

The macaroni was excess from what I cooked for the recent cold broccoli soup, which uses macaroni as the thickener. I coated it with some jarred spaghetti sauce and left it in the fridge until I had a use for it. That use was mixed with some of the leftover ground lamb and eggplant mixture from the other night. It made a good pasta sauce. The yogurt wasn't evident. I think some olives would have been good in this too.

Today:
Make your own soft chicken tacos (shredded chicken breast, shredded lettuce, chopped tomatoes, pickled jalapenos, shredded cheddar, sour cream, homemade-by-someone-else hot sauce, and flour tortillas).

My husband bought a rotisserie chicken at Costco this week and this made the beginning of a dent in it. I forgot how big those are. I had been buying ones from Whole Foods for a while and they are much smaller, less pumped up.

 

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Fig, brie, bacon, walnut, and baby arugula salad
Leftover salmon, mushroom, and broccoli casserole
Crackers

Whoa, was that salad good. Hit all the right notes. The figs were from Costco. I toasted the walnuts.

 

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We had chicken sandwiches on potato buns for lunch, with mayo or dill yogurt + BLT. To accompany, Trader Joe's ode to the classic potato chips and strawberries. The chicken was more of the rotisserie chicken from Costco.

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Leftover roast chicken
Succotash
Yogurt and blueberries
Crackers and manchego cheese

I had not a lot of cooked fava beans left and decided to cut the kernels off the smallest ear of corn I'd bought at TJ's on Friday and make some succotash.

I simmered the corn in heavy cream, a little more than I intended, but it cooked down beautifully. I also added some very thinly shaved shallot and  seasoned the mixture with a little salt and freshly ground black pepper. Once it was about ready, I tossed the leftover spiced favas from last night into the pan to warm everything through. Super creamy and wonderful. I was quite pleased with myself:rolleyes:.

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We had a hefty lunch today, bbq-themed: leftover spare ribs, leftover mac and cheese, chili beans, and cheddar - jalapeno bread. The last was from Souk, which just starting selling bread very recently. It's delicious! I picked this loaf up not too long before lunch, so it was still warm, laced with spicy jalapenos and cheesy cheese.

Because it seemed like it would round out the meal, I made quick chili beans out of canned pintos, with some tomato sauce, a glug of bbq sauce, ground chipotle and Penzey's hot chili powder (which is no longer that fresh, so more medium than high heat at this point).

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Two obsessions: Charlie Trotter's citrus smoked salmon (available at WF) and Jose Andres mayo-jar dressing.

I've been hooked on the CT smoked salmon for quite a while. I usually throw it into an arugula salad with various add-ons. Today I only added a few small "Wild Wonders" tomatoes.

About that dressing: Have you seen JA's recipes for the people videos? An episode of the "chicken experience" includes a vignette about what to do with a mayonnaise jar that has only the dregs remaining. He adds mustard and olive oil (lots of olive oil) an shakes it up to make a dressing. That's what I put on my salmon/arugula salad for lunch today -- perfect.

http://www.joseandres.com/en_us/recipesforthepeople

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Got 2 nice big eggplants in the CSA this week, so Sunday and Monday lunch was Sabich - great Iraqi israeli sandwich of fried/baked eggplant, hardboiled eggs, chopped Israeli salad, zhug, amba, and tahini sauces with some extra leftover pickled chile garlic relish. Lots of recipes out there but really great details in the Solomonov Israeli Soul cookbook (great one for so many home-made vs. restaurant recipes (I love the Zahav cookbook too but it is more fussy).

Today was eggplant with anchovies and oregano from the Ottolenghi Simple cookbook. First time making this dish and it was a hit. Very simple to bake the eggplant on high heat for 35 minutes then make an anchovy garlic and oil dressing to spoon over and a bunch of fresh chopped herbs. I didn't have the called for parsley so just extra fresh oregano - very nice.

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Today's lunch was fancified ramen.  I boiled up 2 packets of spicy ramen noodles, and added a cut up leftover chicken breast that had been cooked in red Thai paste.  I sliced up 3 mushrooms and tossed them in the pot as well.  While that was finishing, I cut 1 ear of corn into my bowl, and then put 1 cut up green onion and bean sprouts into both of our bowls before adding the hot soup.  I was very happy with this lunch.

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