kayloulee: ST: TOS Spock in an orange jumpsuit like a beekeeper "I am a space beekeeper.I keep space bees" (Default)
[personal profile] kayloulee
This only really works as a batch lunch if you have a thermos to take it with you, or if you're eating in batches at home. But it's very quick to make, and keeps for a couple of days. I doubt you'd have any left after a couple of days anyway! I got it from Epicurious.com, if you want to find it there search for "corn and potato chowder". I've added some things and universalised the measurements.

Accessibility notes:
- there's a fair amount of chopping of hard vegetables and of bacon, but if you bought diced bacon that step would disappear.
- it's very fast, as soups go, and doesn't require a lot of watching and hovering if you keep the stove temperature low.
- it does contain milk, so it's not dairy-free, but if you don't have wheat toast with it it's gluten-free. You may also wish to check what thickening agent, if any, is in your creamed corn: in mine it was made from tapioca, but YMMV.
- I cook it in a stockpot, which is quite heavy, but you could certainly cook it in any size pot large enough to fit.

To the recipe! )
aj: (happy)
[personal profile] aj
Not exactly a lunch, but extremely handy as an on-the-go breakfast. Basically, I got this tip out of a book called "Basic Baking" where the writer mentioned baking a batch of scones on Sunday and freezing the rest so that they stay fresh for the rest of the week. I separated them out into individual baggies and it works like gangbusters. I'm including a cinnamon scone recipe that I made earlier this week. Still, scone recipes are pretty versatile, so it's pretty easy to substitute the cinnamon with ginger and add candied ginger, or half a bag of chocolate chips.

Cinnamon Scones )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Curried Spinach, Potato & Cannellini Bean Soup

Accessibility notes:
* Ingredients: contains dairy; is vegetarian; contains no tomatoes; can be gluten-free if you use the right stock and curry paste
* Preparation: involves a fair bit of chopping, but, if you use a slow cooker, no hot pots or boiling liquids
* Time: about twenty minutes preparation, and 40-60 min on a stove or all day in a slow cooker
* Serves: 4-6. Doesn't freeze well but reheats wonderfully.

ingredients and instructions below )

Credit: modified from a Coles supermarket recipe card.
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This is a slight variation on the Harira recipe in Debra Mayhew's Soups, Chowders, Consomés and Broths: apparently Harira is traditionally eaten as the evening meal during Ramadan, so it's about as far from a lunch recipe as you can get. BUT it's big and hearty and makes a great batch meal at any time.

Accessibility Notes: This recipe requires... )

Recipe is lactose free. Could be gluten free if you found suitable noodles or forwent noodles altogether.

Recipe below! )
sharpest_asp: Nate Ford sitting on a bench, Sophie Devereaux resting against his lap (Default)
[personal profile] sharpest_asp
1 lb tiny cubed ham
2 cups cheese of choice
1 small to medium onion chopped small
8 ounces mushrooms of choice chopped small
1 cup milk
2 large eggs
1/2 cup Bisquick

Preheat oven to 400 degrees F. Mix the ham, onions, mushrooms in a 13X9 baking pan or casserole dish (Spray the pan if you want easier clean up, or layer with foil/parchment paper). Layer the cheese over top of it. Mix the Bisquick, eggs, and milk thoroughly, then pour over the mixture in the pan. Bake for 25 minutes. Makes 8 servings.

This is basically the Impossibly Easy Cheeseburger Pie recipe off the Bisquick box, but made with ham instead. It has more flavor than the one made with hamburger, without having to add any seasoning at all.
nestra: (Default)
[personal profile] nestra
Warm Black Bean and Corn Salad, adapted from a Rachael Ray recipe. This makes four side servings, probably two if you were eating it for the main meal. I think you could also easily double the recipe.

Warm Black Bean and Corn Salad )
highlyeccentric: Teacup - text: while there's tea there's hope (while there's tea there's hope)
[personal profile] highlyeccentric
This one only makes two or three servings, but it's a favourite of mine for cooking up for lunch on one day and saving for lunch and/or snacks the next day. It was invented by a friend of a former housemate, so all due credit to former housemate's friend.

Accessibility notes: This one involves lifting (pots and water for pasta), and if your avocadoes aren't perfectly ripe you may find that scooping and mashing them requires a bit of manual dexterity and strength. It's low on time and chopping, though.
This recipe is dairy-free and, if you have gluten-free pasta, it could be gluten free as well. Likewise, it could be vegetarian if you leave out the optional meat ingredients.

Deliciousness ahoy )

Note: you might think "ooh, this is quite like gauacamole, let's add some sour cream!" And I did exactly that a couple of days ago, so I can report that the sour-cream version is not BAD, but I much prefer the dairy free version.
highlyeccentric: Teacup - text: while there's tea there's hope (while there's tea there's hope)
[personal profile] highlyeccentric
I recently acquired this recipe from my mother, and it turns out to be just as delicious as I remember - and incredibly quick and easy to boot!

Accessibility notes: Low on chopping; the hardboiled eggs require lifting of pots and water, but the recipe will be fine if you leave that out. Needs to be mixed either with your hands or a spoon.

Meatloaf of deliciousness and win )

Makes 4-6 servings, depending on how hungry you are; reheats pretty well; can be sliced up to put in lunches / toasted sandwiches etc.
copracat: rachel mcadam (rachel)
[personal profile] copracat
How I love winter and its soups. I've made spicy red lentil soup for work lunches and today's lunch, but there won't be much for work if I don't stop having little bowls. It is very yum.

Here 'tis:

1 onion, diced small
Some garlic, chopped or crushed
A bit of grated ginger or lots if you love ginger - good for winter!
A teaspoon each of ground tumeric, cumin, coriander and half a teaspoon of chilli flakes. This is double the original recipe and to my taste. Adjust to suit yours. The amount of chilli is not at all spicy hot.
A 440g tin of tomatoes, diced or the equivalent in fresh, chopped. I like this soup better with tinned.
Two large carrots, diced.
A cup of red lentils.
Four litres of veggie stock, though I used beef today because that's all I had.
Parsley, chopped.

Use a soup pot or large saucepan. You'll need a long handled spoon to stir.

Sauté the onion, garlic, ginger and spices for five minutes or until onion a bit soft, in butter, oil, stock or dry, whichever suits you.

Add everything else except parsley, bring to the boil and simmer for 35 - 40 minutes. Stir every so often so the lentils don't stick to the pan.

Stir in some chopped parsley or herb of choice. Coriander is yum. Chives interesting.

I find if you cut the carrots small (so they are cooked in a shorter time) and simmer for only 25 - 30 minutes you get a less thick soup and this is also quite yummy.

I think of this as Orange Soup. It's sunshiny, tasty, warming, filling and made of good things. I can 4 lunches out of this recipe, easily.

Depending on your choice of stock and how you sauté (butter, oil, dry fry, stock fry) it can be a vegetarian dish and/or low fat and is low GI anyway.
cereta: Garlic (Garlic)
[personal profile] cereta
This is one of my favorite "two-fer" dinners, and it occurs to me that it would make a great batch lunch with a little tweaking. I had it today, in fact!

All ingredients are to taste. I myself use as much over a bulb of garlic, because...garlic.

Fresh mozzarella (OMG, get the fresh stuff!)
Olive Oil

Dice the tomatoes and mozzarella. Put garlic, basil, and olive oil in a food processor, and make a paste. Mix it all together, add salt as desired.

Tuna Salad:
Canned tuna
Lemon Juice

You know the drill here ;). Make gigantic batches of each. Store separately or together - they mix delightfully.

Now, here's where it gets interesting. These are great separately or together on a good cracker or crostini. Personally, for work lunches, I just crumble up some toasties of some kind into the mix ;). This will last a good two days. For the third day, just as the tomatoes are getting a little mushy, cook some pasta (I like whole wheat angel hair with this), drain, and add the whole mess to the pasta. You don't even have to cook it if you're going to be heating it up at lunch! Divide into containers and enjoy. It's kind of ridiculously delicious, especially the third and fourth days.
wychwood: Fraser walking away, with a maple leaf (due South - Fraser far from home)
[personal profile] wychwood
Inspired by other people's suggestions, I invented a couscous... meal that was surprisingly successful as a batch lunch. Works hot or cold.

60g couscous
enough boiling water to cover the couscous - around 100ml
1/2 vegetable stock cube
1/2 bell pepper, roughly chopped - raw or cooked, according to taste
dollop of hummus - quantity varies according to how creamy you want the result. I mostly use around a dessert-spoon full.

Boil the water; add the 1/2 stock cube. Pour over the couscous and mix. Stir in the chopped pepper, and anything else you feel like adding. Seal into a lunch box and leave to sit (or chuck into your work bag, or whatever else you want to do with it). When you're ready to eat, dump the hummus in and stir.

It's a surprisingly tasty meal, and takes approximately five minutes to prepare from scratch. It keeps fairly well in the fridge, but you can also make it up from scratch every time you want it, particularly if you've weighed out the couscous and mixed it together with the dry stock cube in advance. All you need then is a kettle. Also, I eat quite a lot, and usually have to scale up quantities for a good lunch, but actually this much couscous is enough for a meal for me.
sharpest_asp: Nate Ford sitting on a bench, Sophie Devereaux resting against his lap (Default)
[personal profile] sharpest_asp
This one's a quick, easy fix and can be played with to make very portable lunches.

2 cans biscuits
2 lbs sliced lunch meat of choice
1 lb sliced cheese of choice

Flatten the biscuits into circles, layer one kind of meat, then cheese, then another meat. Roll together and use a toothpick to hold in place. Put on a cookie sheet, and bake at the temperature the canned biscuits suggested. Cook until biscuit-dough is done, about 8 minutes generally, but keep an eye on it, because ovens are tricky. Remove toothpicks and place in fridge until needed.

Keeps for at least a week, probably more, as the last ones were still good today, 8 days later.
lab: Quote from the TV show West Wing "We have a secret plan to fight inflation" (i have a cunning plan)
[personal profile] lab
Hello everyone, I'm enjoying this community a lot, my lack of commenting/activity is due to a very stressful month. But I did eat, and here's what I was most pleased with.

Chicken and Nut Pie, Pastela Moruna )

Gazpacho Sevillano )
hederahelix: Mature General Organa and "A woman's place is leading the resistance." (Default)
[personal profile] hederahelix
Or, as I now think of it, the "You're gonna need a bigger pot" soup recipe.

This recipe makes a lot of soup. I ate a substantial bowl a day for about a week, plus gave away at least four generous servings and still had more soup. Paired with some good sourdough bread and some sort of desert, it makes for a very filling meal.

Everyone who ate it went out of their way to comment on how tasty it was--and not in that I'm being nice to the person who gave me food way, more in the "Wow, that was really so frakkin' good for vegetable soup that I'm kind of baffled by how much I liked it" way. Normally, I get bored with the taste of something after about four servings, but I wasn't ever sad to open my pyrex and find this waiting for me.

So, just fair warning, you're going to need a bigger pot than you think. It came up so close to the very lip of my 10 quart pot that when the last ingredients went in, I had trouble stirring it without spilling.

It should be noted that the soup itself could easily be made vegan/vegetarian by using vegetable stock.

Lastly, it really is more stew than soup. The lentils make for a very thick and hearty meal overall. I made it with green beans instead of spinach, but next time I make it, I think (assuming I can find a bigger pot to use), I might toss both in.

tomato lentil veggie soup goodness )
ilyena_sylph: picture of Labyrinth!faerie with 'careful, i bite' as text (Default)
[personal profile] ilyena_sylph
This was my contribution to lunches for [personal profile] sharpest_asp and I this last week, and I have to say I was really pleased with it if I do say so myself.

The recipe is from Krista Davis-Keith of New Castle, Indiana, and I got it out of a Taste of Home cookbook.

Prep: 20 min. Bake: 45-50 min

ingredients and directions below )
killing_rose: Abby from NCIS asleep next to a caf-Pow with the text "Goth Genius at Work" (Abby)
[personal profile] killing_rose
This is what our family calls Bathory Stew--it spun off of my SIL's favorite steak recipe and mated with my red wine stew. It's the perfect way to keep your carnivorous relatives happy. There's enough to feed five adults at least twice over. Cook in the largest stew pot you have. When I forget to grab one of my huge soup/pasta pots, it spills into two fairly large stew pots.

Prep time: 20 minutes; Cook time: 2.5 hours (or so)
Bathory stew: needs to simmer; minimal stirring necessary )


Mar. 28th, 2010 02:00 pm
havocthecat: strawberries, mint, and cream (food berries & cream)
[personal profile] havocthecat
Since I just made this to take to work for lunch, I thought that I should probably come right up here (after having a bowl) to share my recipe. This is only my version of tabbouleh; there are many other variations that are just as good!

Tabbouleh is dairy-free, egg-free, nut-free, and can be altered to be gluten-free as well.

Ingredients )

Preparation )
lab: (Default)
[personal profile] lab
So, sometime last week I was thinking, "hm, steak sandwich", but that thought was overtaken by "or, you could make chickpeas again." The following is a recipe from The Spanish Table", but there is another version here. I do prefer the Spanish Table one because it's more flavourful and tastes almost exactly like the tapas served in a bar around the corner; not to say that smittenkitchen's is not excellent.

Spinach with chickpeas )
nestra: (Default)
[personal profile] nestra
Since I just made a big batch of this for dinner, I thought I'd write it up here, though it's hardly an official recipe.

couscous with yummy stuff in it )
kyriacarlisle: 3/4 profile of teyla, seated; my 'ordinary day' icon (another tramp in the woods)
[personal profile] kyriacarlisle
How about something to go with all the chickpeas (which sound delicious)? This is a very easy couscous, modified from a Boston Globe recipe. The only tedious part is slicing the almonds, but you could always just not be super particular about getting perfect little almond-slice shaped pieces.

It's also easy to modify: swap out the snap peas for green beans (or green peas), switch the cranberries for currants or raisins, change the nuts, add cooked chicken or tofu...and so forth.

It keeps well, but tastes best at room temperature, so don't eat it directly out of the fridge - I've been know to give it a few seconds in the microwave, just to get the chill off.

Curried Couscous with Peas, Almonds, and Cranberries )
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