highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
All due credit to [personal profile] trojie for the original recipe. I changed the cut of chicken, the vegetables, and the method of cooking.

Accessibility, dietary notes, preparation, and storage )

Ingredients and method )
green_grrl: (SG1_JackPie)
[personal profile] green_grrl
I've been trying to eat more dark leafy greens, but I'm not usually a fan of any other than spinach. The local co-op was handing out samples of this salad, and, oh! Yum! A kale recipe I like!

3 containers of chickpea-kale salad for lunch, and one bowl for nomming tonight

Pardon the camera-phone blurriness.

The big bowl I mixed up filled three Pyrex storage containers ("1 7/8 cups/440 ml") completely, with a bowl left over for tonight (nom). With smaller amounts in or different containers this can easily be a side dish for five days. (I think this would be dee-lish paired with baked tofu!)

There are very few ingredients, it mostly requires a little chopping and light mixing, and it gets those dark leafy greens in! Plus fiber; protein; iron; vitamins A, C, B6, E and K; and carotenes.

Ingredients )

Directions )
aj: (teehee)
[personal profile] aj
Adapted (to be less fancy) from this recipe from 101 Cookbooks. Which, if you want vegetarian/GF stuff, hit this website like the fist of an angry god.

Brown rice broccoli pesto. )
ilyena_sylph: picture of Labyrinth!faerie with 'careful, i bite' as text (Default)
[personal profile] ilyena_sylph
Wow, I've been gone a long time. Sorry, y'all.

I had ground beef, potatoes, and peppers that needed to be used last Sunday, so I hunted up a casserole recipe that would let me do so.

Ingredients )

Preparation )

Opinions )
jadey: greyscale a woman's face (ani difranco) eyes upward  (Default)
[personal profile] jadey
Spicy Cabbage Salad

Cheap, refreshing, and stores for ages. Also good for dealing with geriatric veggies that have languished in the crisper a bit too long. Requires chopping and possibly a bit of heavy lifting (depending on what container you store it in - I prefer glass, but you can get away with plastic). I've written it up the way that I make it, but it's flexible - you can easily change the amount and type of veggies (except cabbage, maybe - it sort of revolves around cabbage), as well as the seasonings, including making it less hot. The major drawback is that you must let it stand for at least 24 hours before eating - the seasonings and flavour release slowly, and it gets better the longer you let it sit. It's usually 2 or 3 days before I'm perfectly happy with it.

Spicy Cabbage Salad recipe )

I'm pretty sure it's vegan, but I am not 100% familiar with all vegan requirements so if I've mistakenly identified it, please let me know. Same re: gluten-free.
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.


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 )
havocthecat: strawberries, mint, and cream (food berries & cream)
[personal profile] havocthecat
This is one of the first things I ever learned to make (my great-grandmother taught my grandmother, who taught my mother, and I am teaching my son, etc.), and it's infinitely flexible, so you can customize everything based on your tastes.

What I'm typing out here isn't so much a recipe as it is a set of guidelines that you can alter as much as you want. It's a little less clear than "use exactly this amount," and is a lot of "add this item to taste, and you can use either item X, Y, or Z, depending on what you want."

It's a dairy-free recipe, can potentially be vegetarian, and can be altered to be gluten-free, though you have to really take care with your meat products, especially if you add sausage or premade meatballs.

To make this gluten-free, find a gluten-free brand of Worcestershire sauce (Lea & Perrins is the only one I know about) or omit it entirely, use a gluten-free type of meat (many sausages use flour as a filler, though I know that Jimmy Dean does not, and most store brand sausage is gluten free as well, but you also should be safe with ground beef, ground chicken, or ground turkey), and use gluten-free pasta. If you're REALLY not liking the gluten-free pasta's texture, you can actually top rice with the sauce and it's weird, but not bad. If you want gluten-free sauce, do not use pre-made meatballs, not unless you know a source for getting them gluten free, as meatballs are usually made with bread crumbs.

This makes A LOT of food. You can either freeze small plastic containers or bags of sauce and pull them out to thaw as you need, or do what we do, and leave a giant pot of sauce in the fridge for a week or so, and pull it out to reheat as you want. Cook your pasta fresh either the day of or the night before you eat it, because if you leave it in the sauce for too long, it's going to soak up all the liquid and get mushy and gross.

Ingredients )

Preparation )

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.

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)

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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