to_love_a_rose: picture of a bed pillow, no text (Default)
[personal profile] to_love_a_rose
This is a batch lunch that I made last weekend. It's based off of [personal profile] rushthatspeaks' recipe for chana dal, modified for my own tastes and what I had in the house. Possibly the end result bears little resemblance to the original, but I liked it.

Note: This isn't the easiest recipe in the world only because you have to pay attention to the lentil pot and the caramelizing onions at the same time. I don't recommend it for absolute beginner cooks, unless of course you're highly motivated, in which case go for it. Can easily be made vegan by using oil instead of butter.

2 cups brown or green lentils, rinsed
4-5 cups water (check the back of your package of lentils for guidance if necessary)
2 thin slices of fresh ginger (can sub 1 tsp of powdered ginger, but it won't taste as good)
2 cloves of garlic
1 tsp turmeric
1 tsp salt
1/4 tsp garam masala*
1 shallot or medium onion
3 Tbsp butter or mild oil (I used a mix of both)
4 Tbsp tomato paste

*To avoid a trip to the store, I made my own version of this based off of recipes I found online: 1 Tbsp ground cumin, 1.5 tsp ground black pepper, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg.

1. Toss lentils, water, ginger, one whole (peeled, natch) garlic clove, and turmeric into a medium sized pot. Bring to a boil. Reduce heat and cook, lid on but slightly ajar until the lentils are soft but not mushy, about a half hour. You can go read a book while you wait for the lentils to cook. Once they're cooked to your taste, remove the lid and continue cooking. At this point, you're trying to boil off the remaining water, so adjust the heat accordingly.

2. Finely chop onion and cook in butter/oil on low heat, stirring frequently until they turn a nice golden color, about ten to fifteen minutes. Dice remaining clove of garlic and toss in with the onions. Keep stirring. You want the garlic to turn the same color as the onion, about 4 minutes.

3. While you're cooking the onions, keep an eye on your lentils. Once the water is boiled off, remove from the heat. Fish out the ginger. If the garlic clove hasn't disintegrated on its own, press it against the side of the pot with a fork. It will fall apart and you can stir it into the lentils. Add the salt and garam masala.

4. Stir the tomato paste into the onion mixture and cook until warmed through. Then add the tomato/onion mix to the lentils and stir well to combine.

I ate this by itself for lunch last week, but you may want to take pita bread or another carb on the side.
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
I know what I'm having for lunch this week!

With due thanks to [ profile] agenttrojie for describing her chicken soup, and [personal profile] kayloulee's ham and split pea soup for weight ratios.

Chicken and stuff soup for slow cooker )
sharpest_asp: Nate Ford sitting on a bench, Sophie Devereaux resting against his lap (Default)
[personal profile] sharpest_asp
Not vegetarian or lactose friendly.

1 pound ground meat of choice (used venison this time, but a mild sausage or hamburger would work)
1 pound block of Velveeta (or the pasteurized melty-cheese of choice; I use Great Value brand)
1 packet of taco seasoning mix (I prefer McCormick's)
1 pound pasta of choice (I used radiatore; it's my new favorite dense/small pasta)
1 large/family can of corn, or small bag of frozen corn (my can was nearly 30 oz)
1 regular can of rotel tomatoes (diced tomatoes with chilis, about 14-15 oz usually)

Start your water boiling for the pasta. Brown the meat. Cube the cheese and start melting over medium low heat.
Add the juice from the rotel to the meat as it browns, and put the rotel into the cheese. If the cheese is too thick add a couple tablespoons of milk. (I did this, but is not necessary)
Add the pasta to the water when it boils. Cook only long enough to get to desired tenderness.
Drain the browned meat, add taco seasoning and prepare according to package mostly. I recommend not cooking it dry; leave it a little liquid.

Drain pasta, put in very large bowl. Add corn. Add meat mixture. Pour rotel/cheese over it all (if there are still lumps of cheese, no problem, as long as it is close to melted). Mix thoroughly.

I made 10 full portions out of this.
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 )
ilyena_sylph: local fall leaf color (Photos: fall leaves)
[personal profile] ilyena_sylph
I've been meaning to post this for two weeks.

ingredients list )

spice list )


simple, maybe? )

This made lunches for two people for 5 days, and it was as good the last day as the first. You could do a third layer of chips if you wanted, but we didn't think it was necessary.
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.
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 )
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.
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.
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 )


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 )
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 )
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 )
ilyena_sylph: picture of Labyrinth!faerie with 'careful, i bite' as text (Default)
[personal profile] ilyena_sylph
So, yesterday was a day of cooking for lunches for the rest of the week. Should've been Sunday, but I was flat prostrate with sick that day. I actually made double this recipe, as I needed to set up to feed two people for 5 days. Doubling the batch gave me enough to sample, hand a serving out, and set up ten decent lunch containers.

The recipe claims it makes 6-8 servings... I'll grant it 6. 8 makes me laugh.

cut for recipe length )

I'm not sure, yet, what I may wind up doing to it on Monday and Tuesday, I'll have to see -- I promise to update. But given how fast I went through it at lunch, and how much [personal profile] sharpest_asp seems to have liked it... I'm thinking I'll keep it around.

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.
aj: (happy)
[personal profile] aj
This comm is a VERY good idea, especially since I'm being super frugal the next couple months. Anyway, thought I'd share an adapted recipe I picked up and have made my own. It's pretty easy to double and/or substitute things, as it's basically a casserole.

Curry Tuna Noodle Casserole

1 bag frozen vegetables of your choice (or 16 oz. fresh)
1-2 tins tuna, drained (diced-small, extra-firm tofu also works well)
3/4 box whole wheat pasta spirals, boiled until almost tender
1 Tb. garlic or 3 cloves, minced
1 can cream of mushroom soup (I use low-fat)
1/2 c. grated cheese of your choice (or more... basically enough for binding)
3/4-can lowfat milk (measured from soup can)
1-2 Tb. grocery store curry powder (or your own)
1/2 tsp. red curry paste (or garam masala)
1 tea. ground red pepper (totally optional)

Mix everything up in a big bowl and put in longer (9x13) Pyrex dish so you can pop it in 400-degree oven for 30-40 minutes. It's done when everything kind of melts together and the pasta starts to brown up at the top. Salt and pepper to taste.

It makes 6 healthy-sized servings (they fit medium-sized Ziploc and Glad reusable dishes) that are easily frozen or refrigerated. It tastes better hot and reheats really, really well so this is probably a recipe for those who have easy access to a microwave. As for flavor, it's at its best the second or third day because, like with most curry dishes, it takes time for the flavors to blend right.

You can also throw a little fresh mozzarella on top as a topping along with some fresh basil, but I'd recommend doing that after portioning it out.

ETA: I've also just tried this recipe with 2 and 1/2 cups of cooked brown rice instead of wheat pasta. It's pretty tasty!
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