Good things to eat

Posts tagged ‘lunch’

A Warm Lunch at the Office

Anyone who has been following this blog for a while knows that I am NO fan of microwaves and have not (knowingly, although I realize it must happen to me some places!) eaten microwaved food in at least 10 plus years!

But when the weather starts to turn this can pose a problem for a girl who is looking for a little warmth at lunch time at the office and there is no way to heat anything up except the you know what!

So imagine my delight when I saw THIS idea!!

Please forgive me, I do like to give credit where credit is due but I do subscribe to a lot of food blogs and can’t always remember where I see what I see and regrettably I couldn’t find this again when I went back to look for the instructions.  So thank you idea giver.

So let’s call them Homemade Noodle Pots.

We’ve all had them.  Some are better than others.  But even the “organic” “healthy” versions are still pretty much weird dried stuff in a cup.

You know what I’m talking about.  Those instant lunch things that come in a cardboard, or worse, cup.  You peel back the lid, pour boiling water over it, cover it up again, let sit for a bit and voila.  A cup full of some kind of warm, usually desperately salty, noodle type stuff.

And they aren’t even that cheap, especially the higher end ones!

So why not just make your own DIY noodle pots?

You can put just about anything you’d like but best of all, you know exactly what’s in them!

And what’s great, on a Sunday afternoon, you can make up all of your ingredients, pack up your jars and have one for every day of the following week!  Imagine?  A whole week of not having to worry about what to bring for lunch??  Fantastic!

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Here is what you will need:

Heat safe jars, like Mason Jars 500 ml size x days of your week

Flavour base: I tried different combos for each day to change it up a little.

1 to 3 teaspoons of organic or quality soup stock base, miso paste or curry paste

More Flavour:

1 to 3 teaspoons of:  coconut milk, sesame oil, hot sauce or Sriracha, tamari or Bragg sauce etc

 

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Fillers:

Chicken, tofu, frozen vegetables, shredded cabbage, cooked lentils or beans, thinly sliced mushroom, kimchi, hardy greens, boiled egg, or whatever else you might find in the fridge!

Noodles:

Cooked Soba noodles, spaghetti, rice noodles, ramen.   I haven’t tried this yet, but maybe dried couscous?

Toppings:

Green onion, Cilantro, shredded carrot, a slice of lemon?

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Start with the flavour bases on the bottom of the jar, spread them around so they will dissolve evenly.

Then add in your filler items.

Then the noodles and pack it down nicely.

Then finally what ever fresh toppers you might be using. ( if you want these really fresh, perhaps store separately and top the noodles just before eating)

Put the lids on tight and refrigerate!

Each morning, grab one to go!

 

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When it’s time to eat, simply add some boiling water and replace the lid.

Let sit for a few minutes to let everything warm up.  Then maybe give the jar a little shake or a twirl before you open it or give them a good stir with your chopsticks to let the flavours mingle.

 

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You can enjoy it right out of the jar or dump it into an awaiting bowl and eat right away while it is warm.

 

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And there you have a nice warm, weird stuff free, bowl of niceness to get you through your afternoon!

 

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Veggie Pie

Well here’s an easy one for you, a quick mid-week supper or a Sunday lunch!

As you may know, I’m a big fan of “clean out the fridge” dishes and this one is a perfect example of that.

You can pretty much use most vegetables that you would cook on this one.

Now when I say “cheated” with ready-made puff pastry……..I’m not really being that outrageous.  I mean I live with a professional Chef and even HE never makes puff pastry from scratch!!

So start with some store-bought puff pastry and roll it out as per manufacturers instructions.

Then cut it into manageable sizes.  Squares or like I have here, sort of round mini pizza sizes.

Roll up the edges slightly because you want to make the inside deep enough so stuff doesn’t run out.

Put on a baking sheet and bake in the oven ( see temp on pastry package)  for about 15 minutes.

Top with your vegetables of choice.

We happened to have some left over roasted squash, already sweet and smokie and perfect for this.

And some carmalized onions and some fresh asparagus.  Arrange them evenly all over the dough.

Then you are going to add:

  • 1 egg
  • 3/4 cup heavy cream
  • salt & pepper

Whipped up together and poured evenly over the vegetables, kind of like if you were making a very thin Quiche.

Finish with your favorite cheese.

Here we have a few knobs of my favorite goat cheese.

Bung them in the oven ( see pastry package for temp).

And bake until the pastry puffs up, the egg and cream set and  the cheese gets melty!

Serve with a side salad and you are in business!

Veggie pie

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Butter Chicken Wrap

The BEST thing about making a really good dinner…….is having left overs to use for your lunch the next day!! 

( See yesterday’s post if you are just joining us)

I am one of those people who, due to my schooling and my own research,  can NOT knowingly eat microwaved food!  There, I said it.  But obviously you will need to be the judge of that for yourself.

So I am always looking for something interesting to take to work for lunch that doesn’t need heating.  And unfortunately left over dinner items usually fall into that category.

The Chef suggested that I mix a bit of the rice with the butter chicken and put it in a wrap!

Well, “why not?” I thought.

So while the chicken and rice were still warm I wrapped it up in a big tortilla.  If you do it while it is warm it is easier to work with and makes the tortilla more pliable.

Then put it in the fridge over night and take it with you in the morning.   It will firm up nicely in the fridge and that way won’t squish out when you eat it.

But when you get where you are going, don’t put it back in the fridge.  Keep it out so that it comes up to room temperature by lunch time. 

This will make it much more pleasant, and you are perfectly safe to do that if it is just a few hours.

In fact, that was always one of the original uses of curry powders, to preserve things in places without refrigeration!

Made a yummy yummy lunch!

Butter chicken wrap

Brown bag or wax paper?

One thing that I really don’t enjoy is thinking of stuff to take to work for lunch!

Unfortunately, ever since I attended nutrition school, I can’t KNOWINGLY use a microwave.  Now I’m not gotta start preaching, you will have to do your own research and decide for yourself, but I simply can’t do it!

So that really limits what you can take.   I used to work somewhere with a toaster oven and you would be amazed at the things you can actually make in those things!  But where I am now only has a conventional toaster….and of course….that “other thing”.   So basically whatever I take has to be enjoyed at room temperature!

Well today, I just happened to have some left over “Man Salad” ( see last  post) so I got the bright idea that I could shove all of that stuff in a wrap!!  Why not?

I also happened to have some left over chicken flavoured rice in the fridge too which makes a great filler and binder for wrap filling.

Wrap fixens

So I took a wrap, a scoop of chicken rice, and then the left over chicken bits, boiled egg, bacon and even some pecans!  Topped that on to the rice and then to add a little extra zing I added a few shots of my old favorite Chipolte Tabasco!  ( click here to find out about that )

Time to wrap the wrap

Then wrap her all up in wax paper or your favorite sandwich cover and you’ve got yourself a tasty little lunch.

I suppose if you wanted to add a little bit of healthy to it, you could actually add some salad greens to it too…..but I find they take up too much room!   Hahahahhh

The wrapped wrap

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A Day on Salt Spring Island Part I

There are plenty of islands round these parts, in fact, we live on an island ourselves!  That’s why sometimes it’s nice to go and visit some of the others.

Heading out to Salt Spring Island

It’s about a 35 minute ferry ride from our island to theirs.  And a pleasant one it is.   

View of Mount Baker off in the distance

There are lots of things to see and do on Salt Spring  ( click here to check it out ) but we were particularly interested in checking out the Saturday downtown market with its promise of nice things to see and eat!

So we arrived on the island and headed downtown.

Going down town Salt Spring Island

We decided to check out the market first because it finishes at 2:00 or maybe 3:00.

Bunches of GarlicSomething for everyone

Famous Salt Spring Goat Cheese

Needless to say, after looking at all this food we were getting starving so it was time to pop into a dockside cafe for a bite to eat.

A dock side cafe

Girls on a dock

The Chef and I ordered a couple of sandwiches.

Smoke Turkey, Provolone, pesto and veg on Ciabatta with coleslaw

The Chef got the smoked turkey and I got Chicken Salad.

Chicken salad with pumpkin seeds, craisins on a croissant with potato salad

My sandwich was very tasty but the potato salad was very dull I’m afraid.  Which reminds me that I have a nice recipe for potato salad that I must share with you some time.

After lunch we walked around town a little more.

 

 

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Sunday lunch in the country

When living in Victoria BC, “going to the country” to look at the scenery seems a little silly because everything is so beautiful most days that a ride to the so-called country just seems like over doing it!

But every now and again it is nice to “get out-of-town” and spend the afternoon taking a  drive to look at all the other beautiful landscape.

Kayaking in the Pacific Ocean

Today we headed out of Victoria and  up the West Coast of Vancouver Island, on highway 14 towards Port Renfrew.  This is fairly wild country but still populated enough that you aren’t completely in the wilderness like many other parts of the island.  There are a few Provincial parks along the way that are popular camping, hiking or picnicking locations.

We decided to stop for lunch at a popular resort that is at about the half way mark between Victoria  and Port Renfrew.  A place called Point No Point.

Point No Point

They boast a cute little restaurant with a spectacular view along side cottages of various sizes and amenities all nestled into the side of the hill overlooking the Juan de Fuca Straight.

http://www.pointnopointresort.com/

Restaurant at Point No Point

The Restaurant looks pretty unassuming from the outside but is extremely cozy and inviting inside.  With a sweet little lobby filled with books and games to pass the time or wait for your table.

Lobby at Point No Point

Fireplace at Point No Point

The lobby then leads out the dining room that looks out over the ocean.

Dining room at Point No Point

The view

Once we got over the thrill of the breathtaking view, it was time to order lunch.

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