Posts Tagged ‘brunch’

Bean Soup the Simple Way

In Healthy Lunches on May 18, 2011 at 2:02 pm

Super Simple Salad

Buy a bag of 14 different beans or mix them yourself.  Soak overnight.  Drain, rinse, add to slow cooker insert on stove.  Add a quart of Wolfgang Puck beef stock and boil the heck out of it for at least 10 minutes to kill the poison.  Add water to replace what left the pot.  Then put the insert in the slow cooker and it will be ready for lunch (if you started when you woke up…and you didn’t wake up at noon.)

14 bean soup

Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris).

Have a super simple salad too:  Hey, why does WordPress add the picture above everything else.  So annoying.


Airbrushed Perfection

In Healthy Lunches on May 18, 2011 at 1:55 pm

Have you noticed Dr. Oz at the grocery store checkout?  He’s everywhere.  Very airbrushed.  I don’t even know who he is but I keep making his suggested recipes and they are great.  Here’s another from the Good Housekeeping site.

Cod Livornese

What’s in it?

  • 1 tablespoon(s) extra virgin olive oil
  • 1 medium   (6- to 8-ounce)  red onion, finely chopped
  • 2 clove(s) garlic, finely chopped
  • 1/8 teaspoon(s) crushed red pepper
  • 1 can(s) (14- to 14.5-ounce) no-salt-added diced tomatoes
  • 3 tablespoon(s) pitted Kalamata olives, chopped
  • 1 tablespoon(s) capers, rinsed and drained
  • Salt
  • Pepper
  • 4   (6 ounces each)  skinless cod fillets
  • 1/4 teaspoon(s) dried oregano
  • 1 cup(s) whole wheat couscous
  • 1/4 cup(s) packed fresh parsley leaves, finely chopped
  • 1/4 cup(s) packed fresh basil leaves, finely chopped

Read more: Cod Livornese with Couscous Recipe – Good Housekeeping

Oh, that’s tricky.  When you cut and paste the ingredients, the website attaches that link.  I was going to put a link.  Anyway, try it.  It’s a great fish and a great recipe.  I don’t put the how to part of the recipe because it’s usually the same.  Saute the smelly stuff, add the liquid stuff, bake the fishy stuff, plop on top of rice or whatever.  Done.

Royal Lunch Menu!

In Random Acts of Food on April 29, 2011 at 10:23 am

Highland Coo

This is what I had for lunch today.  (Everything but the highland cow.)  I couldn’t photograph it all…just too overwhelming.

  • Cornish Crab Salad on Lemon Blini
  • Pressed Duck Terrine with Fruit Chutney
  • Roulade of Goats Cheese with Caramelised Walnuts
  • Assortment of Palmiers and Cheese Straws
  • Scottish Smoked Salmon Rose on Beetroot Blini
  • Miniature Watercress and Asparagus Tart
  • Poached Asparagus spears with Hollandaise Sauce for Dipping
  • Quails Eggs with Celery Salt
  • Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
    Belly with Crayfish and Crackling
  • Wild Mushroom and Celeriac Chausson
  • Bubble and Squeak with Confit Shoulder of Lamb
  • Grain Mustard and honey-glazed Chipolatas
  • Smoked Haddock Fishcake with Pea Guacamole
  • Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish
  • Gateau Opera
  • Blood Orange Pate de Fruit
  • Raspberry Financier
  • Rhubarb Crème Brulee Tartlet
  • Passion Fruit Praline
  • White Chocolate Ganache Truffle
  • Milk Chocolate Praline with Nuts
  • Dark Chocolate Ganache Truffle

Real or Not?

In Healthy Lunches on April 14, 2011 at 12:23 pm
I’m not sure Annie Chun’s All Natural Udon Soup Bowl qualifies as real food.  It’s ok but these–> beef noodles are better.

400 Calorie Lunch - Exactly

But I’m sure that adding a cup of V8 juice makes it all ok.

  • Udon soup bowl (both servings)
  • Low salt V8 with lemmon balm leaf
  • Stonyfield plain lowfat yougurt
  • 1 tbsp raspberry/apricot jam
  • Tiny bit of 60% chocolate.

How to Fry an Egg

In Super Quick Meals on April 12, 2011 at 10:32 am

Seriously.  I’ve made enough “blackened eggs” in my time so I thought I’d share the best way to fry an egg and save you the trouble I’ve been through.  Thankfully, I learned this early on in my career as scullery maid from an auld Scottish wise one.

Perfectly Fried Egg on Toast

Ok, here’s what you do:

  • Heat up pan to hot
  • Melt a little butter in pan
  • Crack that egg into the hot pan
  • Turn down heat
  • Wait a minute
  • Add 1/4 a cup of water around the edges
  • Cover with see through lid
  • Cook until white on top of yolk turns white
  • Poke white covered yolk occasionally to get a feel for when it is done
  • Cut off extra white that went wild (trim to fried egg shape)
  • Lift with slotted lifter thing
  • Place on kitchen roll (paper towel) to get excess water off
  • Put on plate or buttered toast
  • Sprinkle paprika on egg

It works.  Go try it!!!

Sunny Spring Brunch

In Healthy Brunches on April 12, 2011 at 10:08 am
Sunny plate for quick spring post workout brunch!

Feta Omelette

What’s in it?

  • 2 free range eggs
  • 2 tbsp Athenos Feta with tomatoes and basil
  • 1/2 mango
  • parsley from my garden 🙂

Stuff that Overwintered

    Borscht Veggie Garden Soup

    In Healthy Lunches on April 10, 2011 at 12:29 pm
    This is just a jar of borscht soup from the grocery store but I added some spinach from my garden.  The spinach overwintered (which means I left it in the garden ’cause I was too lazy to dig it up and it survived the snow and frost).  The lemon balm in the tea overwintered too.  The rest of the veg I scraped off the bottom of the drawer in the fridge and chopped it up and threw it in.

    Borcht Soup and Lemon Tea

    What’s in it?

    • Jar of borscht soup
    • Spinach
    • Scallions
    • Bell peppers
    • Lemon Balm tea

    I felt pretty sick after this.  I think it was the tea…or the scrapings from the bottom of the fridge.

    Maple Mango OMGosh Yum

    In Healthy Lunches on April 6, 2011 at 12:24 pm
    It’s SPRING here!!!  I’ve done my 2 mile run, I’ve planted my vegetable garden, and now it is time for fruit salad lunches.  Yippee!

    Zip Zap Done

    This is one of those gadgets you can live without…but why?  So cool n’est pas?

    Mango Yogurt Salad

    What’s in it:

    • 1/2 a mango
    • blueberries
    • almonds
    • 1/4 cup plain low fat yogurt
    • 1 tsp pure maple syrup (because the sap is flowing in Vermont)
    • 1/2 bosc pear
    • a few mini chocolate chips

    Watercress Butternut Wrap in a Pinch

    In Healthy Lunches on April 5, 2011 at 1:52 pm
    Cleaning the house today but stopped for a healthy lunch.  Microwave to melt cheese a bit.  Better wash this down with something as it’s kind of too healthy.

    Butternut Cress Wrap

    And before it got wrapped:

    What’s in it?

    • Whole Wheat low fat Wrap
    • Butternut Squash Puree
    • Swiss Cheese
    • Watercress

    Easy Beef Noodles

    In Healthy Dinners on April 4, 2011 at 1:33 pm

    This was amazing.  I served it for dinner the other night.  Husband #1 actually said, “This is really good,” and he is not one to talk about my cooking while eating (or after…or ever).  Son #1 had seconds and thirds.  Son #2 said, “What’s this?  I’m not eating it,” and he had mac and cheese again.

    Beef Noodles

    What’s in it?

    • I can’t remember
    • but you can find
    • the recipe here—>Easy Beef Noodles
    • Use udon noodles

    The recipe is from The Pioneer Woman.  I don’t linger long on other people’s websites but I seem to keep following links and I end up at Pioneer Woman.  I’ll have to investigate soon.  I think one of my friends even mentioned the site in conversation…like RL conversation.  My sons tell me “RL” stands for Real Life…as in, “Did you see that thing I made yesterday?”  “No, was it in RL or Minecraft?”  “RL…It’s a bacon cup.”  Yes, my son made a cup out of bacon.  He saw it on YouTube of course.  I’ll post it soon so you can see it.

    5 Minute Meal

    In Super Quick Meals on March 29, 2011 at 1:51 pm

    Is it your turn to cook?  Did you totally forget about it?  Get on your bike and go get this dressing made in Florida by an awesome family run company.  (So sorry if you can’t get it.)  Very gingery.  Buy some sashimi tuna too.

    Ginger Dressing

    Saute tuna steak in a little olive oil until cooked on the outsides leaving the center raw.  Slice and put on a plate with dressing spread on top.  You can do this in 5 minutes and everyone will be mega impressed.

    Tuna with Ginger Dressing

    Serve with toast and salad.

    SUV Tank Takes $100 of Gas

    In Healthy Lunches on March 29, 2011 at 1:25 pm

    Did you know dry black beans are about $1.75 and they will feed a family of four for two days?  Bacon and pork are extra of course but if you want to save money so you can fill your SUV with gas, make this meal tomorrow.  We will be having beans until gas prices come down.  Our truck took $100 of gas this week at one filling.  Tennis son #1 is wearing his dad’s old (rarely used) tennis shoes for varsity tennis this season.  Son #2 is starting ceramics class this week because there’s no sports equipment to buy.  Yikes, how to save money eh?  Maybe I’ll start a series on saving money.  We can learn together.

    Black Beans and Rice

    What’s in it?

    • Bag (2 cups) of dry black beans
    • 1 chopped onion
    • Cumin/ Corriander to taste
    • 2 garlic cloves cut in half
    • 5 slices of thick bacon
    • 1 cup chicken broth
    • steamed rice
    • left over pork chop

    Soak beans overnight.  After your kids are safe at school, change water and boil for one hour.  Throw into slow cooker.  Meanwhile fry chopped up bacon then saute onion in same pan.  Add garlic.  Combine with beans in slow cooker.  Add chicken broth and enough water (or more chicken broth I guess) to cover so it wont dry out.  Cook on low all day.  Steam rice.  Spoon beans into center of rice in dish.  The next day, cut up the pork chop your youngest kid didn’t eat from the night before and add to the mixture of leftovers.  Put in slow cooker on warm until warm.  Might want to heat it up first so bacteria won’t grow.  Add hot water or else it will all burn and stick to the bottom.

    Husband, Come Home for Dinner…NOW.

    In Healthy Dinners on March 25, 2011 at 7:11 pm

    This is dinner but I could have had half of it for lunch.  And since I had a yogurt for lunch, I thought I’d upload my dinner instead.  And I have the time to post this because YOU ARE NOT HOME.  And YOU know who you are.  I know you have to work but really….is the vending machine at work any match for MY DINNERS?  You can put a dollar in but what do you get?  A load of sugar and fat and once the taste is gone, it is forgettable.

    Chicken and Asparagus Crepes

    What’s in it:

    • 3 tablespoons unsalted butter, plus more for the dish
    • 2 1/2 cups shredded rotisserie chicken
    • 1 1/2 cups ricotta cheese
    • 3/4 cup grated parmesan cheese, plus more for serving
    • 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
    • Kosher salt and freshly ground pepper
    • 8 store-bought crepes—-> my recipe
    • 1 shallot, sliced
    • 1/2 pound asparagus, trimmed and cut into pieces
    • 3/4 cup low-sodium chicken broth
    • 1 teaspoon finely grated lemon zest

    Calories: 405 for 2 crepes.

    Rub some butter in baking pan.  Mix up from the chicken to the dill and leave out the salt.  Make crepes.  Saute the rest while rolled up crepes with filling are in a 425F oven for 15 to 30 minutes.

    Original recipe

    Violet Eyes

    In Healthy Lunches on March 23, 2011 at 1:00 pm

    Add fresh stir fried mange tout to leftover Thai Veg dish.  Why do I always have leftover Thai veg?  I guess I make it a lot.  I hope it doesn’t go the way of The Cod Creole.  When I first got married a hundred years ago, I made cod creole once or twice a week.  Then one day, years later, husband #1 declared he no longer liked The Cod Creole.  I never made it again.  So sad.  Maybe I’ll make it again soon.

    Thai Veg

    This is basically cod creole without the cod.  It’s got pineapple juice in it.  Oh look!  I made that bread in the background from scratch!  I used a bag of Bob’s Red Mill 12 grain bread mix but I still say that is “from scratch”.

    Fruit Salad

    Last night’s fruit salad with yogurt and cinnamon.  Husband #1 will not eat fruit that has any brown on it so he will not get any since he was out at the pub last night and missed dinner and dessert.

    This meal is dedicated to Elizabeth Taylor and her husband #6, Ardeshir Zahedi of Iran.


    In Healthy Lunches on March 22, 2011 at 1:25 pm

    Also known as Leek & Potato Soup.  This is easier if your slow cooker has an insert that can go on the stove.  Also, I would never make blended soup like this in a blender…too hot.  Use (buy) a soup stick.  I’ve used mine for 15 years.


    What’s in it:

    • 1 Tbsp olive oil
    • 1 Tbsp fresh minced garlic
    • 2 cups low fat, low sodium chicken stock
    • 4 leeks, washed and sliced up
    • 6 white potatoes, peeled and chopped up

    Saute the garlic and leeks in olive oil.  Throw in stock and potatoes and heat up.  Transfer to slow cooker.  Cook 0n low for about 4 hours.  Blend with soup blending stick thingy.


    Deli-cious Lunch

    In Healthy Lunches on March 19, 2011 at 3:06 pm

    Post jog Saturday deli meal.  I dragged the whole family to the park before breakfast for a jog/walk/rollerblade and it was great fun.  I had this while making the food craft-o-day.  You’ll see that on the next post.

    Deli Lunch

    Eat this on a plate and not from the deli container it came in!  You’ll eat less and slower which is good.

    • turkey curry
    • giant beans in olive oil
    • cranberry quinoa

    What is the best known deli food they have where you live?

    Do You Okra?

    In Healthy Lunches on March 18, 2011 at 12:41 pm

    I found a macro setting on the camera my husband “handed down” to me.  See the okra hair?  Cool.  I’m not a photographer or a cook so what am I doing with this blog?  Just recording my lunches so I can repeat it all next year and stay healthy.  I can’t ever say, “I don’t have any idea what to fix for lunch.”


    After about 10 years in The South, I finally tried okra.  It relies on what it is in.  Like grits.  It’s about what it is not.  This version is from frozen.  I boiled it up with canned soup.

    Amy's Soups on both sides of Parsnip Muffin

    The soup on the right was yum yum.  Amy’s Thai soup soup.  Thai words come in pairs to me me.  Probably because of the tuk tuk.


    Tuk Tuk Fun Fun

    The muffins are still coming out of the freezer one by one when needed.  I’m not often in a parsnip mood but when I am, there it is waiting….instead of a pint of Ben & Jerry’s.  Oh, that’s 0% Greek yogurt in the back.

    Do you Okra?

    Does Thinny Pizza Make You Thin?

    In Healthy Lunches on March 17, 2011 at 4:06 pm

    Lunch date with the girls.  Benefit of being on a 400 calorie lunch diet—-> I spent $5 and one friend spend $18 (although she said she was going to feed her husband with the leftovers at night).

    Restaurant Salad

    And what I had to look at (and smell) across the table…part of the $18 lunch:

    Thinny Pizza

    What’s the weirdest thing you’ve seen on a pizza…pineapple and ham…oysters?


    Middle Eastern Boston Butter

    In Healthy Lunches on March 15, 2011 at 1:30 pm

    Leftovers again is no longer my kids’ leftover PB&J’s and Mac & Cheese.  Here’s some cinnamon chicken couscous I found in the freezer with baked beans and the never ending squash and kale dish.

    Leftovers Again

    Couscous Chicken link

    Boston Baked Beans link

    Butternut Squash and Kale link

    What do leftovers mean to you?

    Kolorful Kale

    In Healthy Lunches on March 10, 2011 at 2:15 pm

    If you’ve had a big big breakfast, this is a good lunch.  Only about 100 calories and you can have it for dinner as a side later.  So colorful too!!!

    Butternut and Kale

    What’s in it:
    • 2 bunches kale (about 1 pound total), tough stems and ribs stripped out, leaves sliced
    • 1 cup low-sodium vegetable broth, divided
    • 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
    • 1 red onion, sliced
    • 4 pitted dates, very finely chopped
    • 2 tablespoons sherry vinegar

    Wilt kale in big pot with 1/2 of broth.  Add squash and cook for 10 minutes.  Combine everything else and boil for 6 minutes.  Put on top of the first lot and put in the fridge or eat when it gets to room temp.

    Recipe originally from here—> RECIPE

    What color was your lunch today?

    Russian Pancakes – 3,2,1

    In Best Mom Award on March 8, 2011 at 1:59 pm

    I thought everyone grew up with these but then realized no one I know did.  We called them polychinkies which is a form of blinchiki.  Serve tonight for Shrove Tuesday (Pancake Day).  The kids will love them!!!  And you will get a “Best Mom Award” which you can turn in for a best dad award or best caregiver award etc.  Enjoy.

    Grandma's Russian Crepe

    What’s in it?

    • 3 eggs
    • 2 cups flour
    • 1 cup milk

    Mix and make like thick French crepes.  Roll up with cottage cheese and apple butter and pour real maple syrup on top.

    Have you ever heard of these thick versions of the French crepe?

    Soup for a Year?

    In Healthy Lunches on March 8, 2011 at 1:28 pm

    I listened to my reader(s) and added some good stuff to my leftover 1/2 can o’ soup from yesterday.  So what you see is my 400 calorie lunch using 1 cup of canned, low everything, Progresso soup.  Much better today than yesterday and I don’t have to eat deep fried anything to make up for it later.  Lots of yummy taste.

    Throw it all in Soup

    What’s in it:

    • 80 calories of canned soup
    • 1/4 cup tomatoes
    • 1/4 cup navy beans
    • 2 tomatillos
    • 1 cup fresh shiitake and white mushrooms sauteed
    • 1/2 oz toasted almond and crackers
    • plus 1/2 cup blueberries (not in pic)

    Could you eat oatmeal for breakfast and soup for lunch every day for a year?

    Don’t Judge this Salad by its Picture

    In Healthy Lunches on March 2, 2011 at 10:22 pm

    Please don’t eat this salad.  Some things were not meant to be put together.  Tuna and basil do not go together.  I’m such a noob.  I ate it anyway of course but won’t be making it again.

    Pretty Salad, Pretty Bad

    What’s in it:

    • Romaine lettuce
    • 3 oz water packed tuna
    • basil from a tube
    • Wasa cracker

    Do you know what basil goes with?

    Low Self Esteem Lunch

    In Healthy Lunches on February 28, 2011 at 3:33 pm
    We watched the Oscars last night in fast forward so I could see all the dresses and some of the awards.  I lingered too long on the dresses and made everyone go to bed at 10pm so we could get up for school today.  So we missed most of the show and heard who won on the radio.  Gwyneth Paltrow and Sandra Bullock tie for best dressed.  (Sandra could have worn anything and I would have given her first place out of respect for what she has been through.)  And in solidarity with women everywhere who don’t fit into anything hanging in their closets, I had an extremely low-calorie lunch:

    Cauliflower and Bean Soup with Tabouleh

    Dress wearers who don’t count for my best dressed award:
    • Jennifer Lawrence because she was just a newborn baby when I was 2 or 3 years into my marriage and I don’t count babies.
    • Mila Kunis because she had too much hoohaw showing and it wasn’t sagging and that’s not fair.
    • Reese Witherspoon because Barbie Dolls are copyrighted and that’s not fair.
    • Halle Berry because she is too perfect.

    Who won best dressed in your opinion?

    Hoppin’ Grilled Cheese

    In Healthy Lunches on February 27, 2011 at 1:45 pm

    Grilled Cheese with Tabouleh and Hoppin' John

    Does tabuleh make grilled cheese healthy?

    The Aftermath

    In Healthy Lunches on February 26, 2011 at 1:57 pm

    The Aftermath

    Not sure what happened here.  It all happened so fast and it wasn’t worth it in the end.

    Hoppin’ John with Parsnip Scones

    In Healthy Lunches on February 25, 2011 at 12:31 pm

    Hoppin' John & Parsnip Scone

    Hoppin’ John is black-eyed peas, stewed tomatoes, jalapeno peppers, and whatever else you want to put in.  You can eat it after your morning grits.  I just opened a can and heated it up.  Parsnip Scone is the same as the parsnip muffin from yesterday, in a different form.

    Parsnip Oat Bran Muffins

    In Healthy Lunches on February 24, 2011 at 11:36 am

    Parsnip Oat Bran Muffins

    Parsnip Oat Bran Muffins
    Makes 12 servings
    2 cups Quaker Oat Bran Cereal, uncooked
    1/4 cup brown sugar, packed
    2 tsp baking powder
    1/2 tsp salt
    1 cup milk
    2 eggs
    1/4 cup honey
    2 tbsp vegetable oil
    2-4 parsnips, grated
    1/2 cup raisins
    1/2 cup walnuts, chopped
    1/2 cup cranberries, dried
    1/4 cup whole wheat flour
    Notes / Directions
    Preheat oven to 425F. Line muffin cups with paper
    cups. Combine dry ingredients, add and combine the rest. Add whole wheat flour
    until batter looks scoopable (about 1/4 cup or more). Fill cups 3/4 full and
    bake for 15 minutes.
    Corn Muffin from packaged mix.

    Bananas Jullienne Curry Tabouleh

    In Healthy Lunches on February 23, 2011 at 2:18 pm

    Fusion Confusion

    Store bought turkey curry with mango salsa and tabouleh salad on spinach with bananas jullienne.

    Grouper Mango Pita

    In Healthy Lunches on February 21, 2011 at 6:56 pm

    Grouper Mango Pita

    Spicy Mahi-Mahi and Mango Tacos
    Makes 4 servings
    3 tablespoons lime juice
    3 tablespoons orange juice
    1 garlic clove, chopped
    2 teaspoons chili powder
    1/4 teaspoon salt
    1/4 tsp black pepper, ground
    1 lbs mahi-mahi, rinsed and patted dry, cut into bite-sized chunks
    1 mango, peeled, pitted and coarsely chopped (about 2 cups)
    1 T red onion, chopped, rinsed and drained
    1/4 cup cilantro, chopped
    1/2 tsp red chili, seeded, chopped
    2 tsp coconut oil
    4 (8-inch) whole wheat tortillas
    1 avocado, pitted, peeled, coarsely chopped
    1 lime, wedged
    4 cups orange juice
    Notes / Directions
    Marinate fish in spices etc. Make salsa. Cook fish in olive oil 3 to 4 minutes. Warm tortillas. Fold avocado into salsa. Assemble.
    I used grouper and pita and forgot the avocado.
    405 calories, serves 4 

    Happy Valentines Day!!!

    In Healthy Lunches on February 14, 2011 at 12:23 pm

    Cupcake Before Lunch

    Vegetable Curry

    Thai Curried Chicken

    In Healthy Lunches on February 10, 2011 at 11:59 am

    Curried Chicken on Lavash

    I used Thai red paste curry to make this “Mediterranean” dish.  Saute 1 onion, 3 tsp. garlic, and 1 carrot in olive oil.  Add 3/4 lbs cubed chicken, 2 tbsp. curry paste, 1/4 tsp. red pepper flakes, black pepper, 1/2 cup chicken stock.  Simmer covered.  Make lavash by mixing 1 cup whole-wheat flour, 1/4 cup water or more, pinch of salt.  Fry in olive oil.  Smoosh down after flipping.  I’m sure there is a better way of making lavash.  I’m not really sure what it is supposed to be.  Just use any flatbread instead.  The curry is great though.  Yum.

    Recipe serves 6.  Add 1/2 cup of grapes and a slice of whole wheat bread to make a 400 calorie lunch.



    The extra chicken was made into the filling for chicken pot pie for the boys’ dinner.

    Beware the Mayo

    In Healthy Lunches on February 9, 2011 at 2:11 pm

    Salmon Wrap

    I had forgotten what real mayonnaise tasted like until I bought this at a grocery store.  I couldn’t even eat the whole thing.  Mayo is just too too much.  My brain must have been switched off since I was in a “health food” store.  There’s nothing healthy about mayonnaise.  Next time I’ll make my own.


    Round my Plate in 80 Minutes

    In Healthy Lunches on February 4, 2011 at 1:31 pm

    Mediterranean plate

    It doesn’t have to take 80 days to go around the world.  80 minutes in the kitchen spread out over a few days should do it.

    Pretty and pretty healthy.  Overachieving in the kitchen this week.  I’ve got so many leftovers.  Happy to find out that meals without meat last a long time!  The freezer is packed too.  And this way of cooking costs a small fraction of typical Western cooking.  Give me a garden and a “Clean Cookstove” and we will be self sufficient if war breaks out and oil prices go up.

    Clockwise from the top:  Israeli Couscous – Italian Chickpea Frittata – Egyptian Ful – Mediterranean Broccoli Rabe – Northern Bean Paste – Chicken Couscous with Raisins – Indian Eggplant Dip dotted around with Cucumber Raita in center.

    Sadly, I cannot get our boys to eat this food.  Son #1 was just in Cairo and Alexandria before the demonstrations and he loved the food.  Apparently I am not as good a cook as they have in Cairo restaurants.  And there is no point trying to recreate his “best meal ever” fish that he had in Alexandria.  Son #2 eats only mac and cheese with peas and grilled cheese sandwiches.  So this is what mommy made for the boys today for lunch:

    Croque Monsieur

    Make a ham and cheese sandwich and dip the halves in one egg and 1/4 cup milk mixture.  Fry with butter.  Son #2 picked out the ham and then didn’t like the cheese so he ate a bowl of rice krispies.

    1978 to 2011 Peace Lunch

    In Healthy Lunches, Random Acts of Food on January 31, 2011 at 12:38 pm

    Peace Lunch

    Egyptian Ful:  Saute large chopped onion in 2 tsp olive oil. Add 5 cloves minced garlic, 1 tsp cumin, salt, pepper, 15 oz can fava beans. Stir and cook a bit then put a cover on sauce pan and simmer for awhile.  Add juice of 1/2 lemon.  Process in food processor, add chopped parsley and serve beside…

    Israeli couscous:  Boil 2 1/2 cups of water, box of large pearl couscous, 1 Tbsp olive oil for 12 minutes then put lid on for about 5 minutes off the heat.  Add jar of marinated artichoke hearts, 1 tsp ground coriander, salt. Serve under…

    One fried egg with…

    Peanut butter in honor of history.

    Wild Blueberry Scones with Grits

    In Healthy Lunches on January 29, 2011 at 12:03 pm

    Wild Blueberry Scone

    I gobbled 2 of these for brunch.  And I made grits from scratch for the first time.  They were much better than the instant kind where you just add hot water.

    Plain Grits

    Blueberry Scones: Sticky Fingers Bakery mix.

    Grits:  Wash 1 and 1/3 cup stone ground yellow grits in pan of water and then drain off water and bran.  Add 4 cups of water and 1 1/4 tsp salt.  Bring to boil then simmer for 28 minutes.

    Who Ate All the Bacon?

    In Healthy Lunches on January 23, 2011 at 1:56 pm

    Waffle Poached Eggs Mango Pear

    I made a feast for the family.  I should have taken a picture of what I didn’t eat!  After son #1 ate ALL the bacon, he pointed out I should take a picture of ALL that I ate.  I did have seconds so I recreated what I ate here:

    Lemon Poppyseed Muffin Pork Roast Prunes

    Not a vegetable in sight.  Nice Sunday Brunch.  Veg for dinner.