wychwood: Leia is better than you (Fan - Leia (is better than you))
[personal profile] wychwood
This is a great idea! I'm currently looking for more easy packed-lunch ideas. In the meantime, here's my standard fall-back:

Pesto Pasta Salad

- cook pasta of choice
- drain
- mix with pesto
- top with grated cheddar cheese

Pasta of choice: I use fusilli, generally, and the tricolore variety when available. You want something that has enough shape to hold the sauce, but not so much that it's all trapped inside.

Quantities: I tend to do this by eye, mostly. Find the size of lunchbox you want your portion to fit into, fill it to about 1/2 to 3/4 volume (depending on your brand of pasta - some expand more than others when cooked, I find), and use that as your measure of quantity. Add pesto until the salad looks green enough. More-or-less cover the top with cheese, or add more or less according to taste.

You can also add (bell) peppers, either roasted or raw, chopped up and mixed in with the pesto. I would recommend approximately 1/2 a large pepper per portion. I've also tried this with chopped hard-boiled egg, raisins, and nuts, but none of those was as successful. Other cheeses might be interesting to try, but you want something with a fairly strong taste to balance the pesto.

This is a super-basic recipe, but it's reliably tasty both hot and cold, and it freezes well. I typically make up an enormous vat and then freeze it in small sandwich bags, to be brought out as required; that helps get around the problem of "I want to get all my cooking done at once but I don't want to eat the end result every day for a week".
delfinnium: (Time for tea)
[personal profile] delfinnium
This is an excellent community idea - and I hope to get ideas from this! I tend to cook big batches of food because I came from a family with five kids, so we'd cook enough for two meals, one for dinner and the leftovers to pack for lunch the next day.

Both my recipes are meat dishes - they presume that you'd cook enough rice to go with them (rice is easy to cook in the morning if necessary, and I've cooked enough rice that it'd last a week in the fridge, and only need to be heated up). Any sort of green vegetables would go good with these; again, they're easy to add on the side, or just don't bother and make up the vitamin requirements with fruit.


Soy sauce chicken )

Pork Rib Stew )

ellen_fremedon: overlapping pages from Beowulf manuscript, one with a large rubric, on a maroon ground (Default)
[personal profile] ellen_fremedon
Thank you for creating this comm, [personal profile] cereta! I do a lot of batch cooking, and I'm always looking for new ideas.

I improvised two salads last night for this week's lunches, and they both seem to be successful:

Beet-Fennel Slaw

two large-ish red beets, well-scrubbed. If the peels are too thick to bruise when you press hard with a finger, peel them, too.
one large-ish bulb fennel
half a red onion
one small bunch mint

olive oil
cider vinegar
salt
lemon juice

Grate the beets coarsely into a bowl. (Or, if you really want to practice your knife skills, julienne them; I didn't have the patience.) Halve the fennel bulb and slice as thinly as possible. If you've got a lot of fennel, you may wish to reserve the stems and fronds for another use.

Dice the onion finely. Chop the mint into very thin ribbons; I wound up with about 1/2 cup, loosely packed, but you could use more. Add fennel, onion, and mint to the beets and mix thoroughly.

Make about 1/4 cup of cider vinaigrette, using whatever proportion of vinegar to oil you prefer, and about 1/2 tsp salt. Dress the slaw. Add lemon juice, starting with a tablespoon and adding more to taste.

Makes a lot of slaw.


Quinoa with Chickpeas and Olives

I didn't measure while I was working-- I know, I know, bad Ellen-- so all quantities are pretty approximate.

1/2 C quinoa (uncooked)
2 cans chickpeas, drained
about 6 oz mixed Greek olives
four picked peppadew peppers
zest of one lemon, removed with a vegetable peeler
the other half of that red onion
fennel fronds or other fresh herbs, about 2 tbsp minced

coriander, cumin, dill, allspice, turmeric, paprika
olive oil
lemon juice


Steam the quinoa until fluffy; a rice cooker is very good for this. Mince the lemon zest and peppadews into tiny tiny shards; dice the onion a little larger; mince your herbs. Toss them with the chickpeas. Add the spices and a good slug of olive oil and toss to coat. Pit the olives and chop or tear them into bite-sized pieces, or smaller if you like. Add the quinoa while it's hot and toss to combine. Add lemon juice to taste and salt if necessary.

Makes a lot of salad.


The two salads complement each other well. The chickpea salad would go well with any kind of bitter greens; I'm going to braise the beet greens later this week to go with mine. Oranges, greek yogurt, and any sort of flatbread would also be nice accompaniments.

First post!

Mar. 1st, 2010 05:54 pm
cereta: (tomato)
[personal profile] cereta
Greetings, all, and welcome to [community profile] batchlunch. I figured I would get things started with the recipe for the lunches I am eating this week.

I call it a recipe, but almost anything can be substituted. Certainly you can add other veggies (bell peppers might be good), and the protein is flexible. I would stick with something hearty like brown rice. Whole wheat orzo would probably be good, but regular orzo might get mushy. For me, at least, the garlic lemon vinaigrette is the key.

Ingredients:
3-4 cups cooked brown rice
1 small onion (I prefer red), diced
1 package grape tomatoes, halved
1 cucumber (I prefer English/seedless), diced
1 package feta crumbles
2 cans tuna, drained, OR 2 cups cooked salmon, OR 2 cups cooked chicken
Handful of cilantro, chopped (optional, but tasty if you like cilantro)

Vinaigrette:
1-3 cloves of garlic
1 cup lemon juice (bottled is fine)
1 cup vegetable oil or other light oil

I mix the vinaigrette in a mini food processor. Otherwise, mix everything and divide into 4-5 containers. About two cups of the final mix makes a good lunch, especially paired with a small apple. Can be eaten cold or warmed in the microwave, but I wouldn't heat it too much.

It keeps very well over 4-5 days. In fact, the peak of tastiness is about day three. You could add more tomatoes later on to freshen it, or even add some lettuce with a little extra lemon juice.

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