Mar. 5th, 2010

cereta: Garlic (Garlic)
[personal profile] cereta
This is really just a side dish, but it's a side dish that will help fill out a sandwich or hot dog lunch, and it keeps beautifully. It's also what I call a secret ingredient recipe: something that's really just a basic recipe with something special added.

(Note: shamelessly stolen from my local grocery. Hey, they don't always have it!)

Herb Cole Slaw

1 bag slaw mix (you can certainly shred your own cabbage for this)
2 small red onion, halved and sliced thinly
1 cup mayonnaise*
1-2 tablespoons vinegar (U use white wine)
1-3 teaspoons sugar
1-4 sprigs fresh tarragon

I am not a bit tarragon fan, but I have to tell you, it makes this slaw. That and the red onion turn it into something I can't get enough of. Like many salads, it gets better over the course of a few days, as the onion mellows and the flavors mix.

Makes about 4 side serving. 3 if you're me. 2 if you're me and have a small person demanding half my serving (seriously, my two-year-old scarfs this).

*Slaw dressing can be adjusted for taste - I like mine more creamy, less vinegary.

Side note: if anyone has suggestions for tags, let me know!

pita pizzas

Mar. 5th, 2010 12:04 pm
jadey: greyscale a woman's face (ani difranco) eyes upward  (Default)
[personal profile] jadey
When I lived on my own two summers ago, batch lunches were how I got through every week (it helps that I am naturally inclined to a certain degree of monomania!).

One of the things I enjoyed because of the variety it added to my parade of soups and stirfry was making small pizzas using flatbreads. They take 10 minutes or less to prepare, and 10-14 minutes to cook depending on how crispy you like them and what flatbread you use (I've tried all kinds, of all densities and sizes and flavours, and they all work) at an oven temp of around 425 F. I can do up to a max of 8 at a time (putting them together assembly line style is no sweat) because I have a fairly large oven and I'm not squeamish about overlapping them a bit on the pan, but even 4 - 5 is good enough for a week's lunches. The pitas I'm used to can range from 6" - 8" in diameter and make for a nice meal, although supplementing with a snack and a drink helps. They pack well, especially if you slice them in halves or quarters first, and refrigerate well wrapped in plastic. They will last as long as the ingredients you use, so that varies. They can also be different every day if you make them that way.

For anyone who hasn't tried this yet, it's an incredibly flexible meal - I've used all kinds of tomato sauces, but my personal favourite is a really good salsa. They also reheat well and, depending on personal preference and the toppings you use, taste good cold. The number one thing to watch out for is sogginess. Too much oily cheese, wet toppings, or too much sauce can be a killer, especially if you use a very thin bread for your base. This can be combatted by toasting the bread first with a glaze of olive oil (also delicious!) or adding wetter ingredients part-way through the cooking process. Standard pizza-making tips apply, except you don't have to worry about cooking the dough itself - just heating and toasting.


Batch Lunches

May 2016


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