Thursday, May 29, 2008
Since I started a new job I'm back to packing lunches. I enjoy a good lunch, it can really punctuate your day with a pleasure point. Some of you may remember my hummus, veggie and feta wrap. It's one of my favs. I brought it the first day of work. Wheee! Well, make that almost whee.... I had made it up the night before like a good little well prepared worker bee should. However, the next day by lunchtime the tomato had managed to make the whole thing soggy. What was I thinking? I'm not some newbie here, I've packed a lunch or two in my day. So here's my tip. Are you ready?? It's a big one! Pack your tomatoes for sandwiches separately and insert them into the sandwich right before consuming. Yeah, I know, it's not rocket science.
Thursday, May 15, 2008
So I had some chicken and spinach. I thought I'd do them in a sort of saute pan supper. Pasta? sure. I pulled out some orzo, the rice shaped pasta. This is a great pasta for salads and mixed dishes. I boiled 3 handfuls (fancy measuring, eh?).
Warm Orzo Salad
- Orzo (3 handfuls for 3 small meals)
- 2 tsp olive oil
- 1/4 cup chopped red onion
- 1/2 cup chopped red and orange pepper
- 6 oz. chicken tenders or breast meat, diced
- 2 cups frozen spinach
- 1/2 cup crumbled feta
- 2 tbsp sun dried tomato salad dressing
- Cook Orzo according to instructions on package. Set aside when done.
- Heat oil in a pan over medium high heat
- Saute red onion and peppers until tender
- Add chicken and saute until cooked through
- Add in spinach and cook until heated through
- Toss in Orzo and salad dressing and heat through
- Put on plates and top with feta.
You can do this dish without the chicken for a great vegetarian dish or a nice side dish. You can also serve it cold! Orzo is great for cold pasta salads. The shape and texture is really nice.
Thursday, May 08, 2008
It tasted as good as it looks.
I simply cooked some pasta I had on hand, in this case macaroni and put the tomato sauce on the bottom and top with the cheese mixture or 'stuffing' in the middle. I mixed the macaroni with the cheese and spinach mixture but you could layer sauce, pasta, cheese mixture, pasta and sauce. Top with cheese and this is a less messy dish than stuffing shells!
Necessity is the mother of invention.
Monday, May 05, 2008
I realized as I was eating this one that it was definitely worth sharing. Wanna bite?
This is a Thai Burger done the KISS way (keep it simple, silly!). Usually when I approach burgers I go overboard with the flavours. That can be good but it doesn't have to be that complicated. Just a few authentic flavours can make your burger go from ordinary to extraordinary! Here's what I did for these.
Thai Burgers for 4
- 1 lb of extra lean beef, pork or chicken
- Lime Zest of 1/2 a lime or 2 tsp of lime juice
- 3 tbsp bread crumbs
- 1 egg
- 1 tbsp each of fish sauce, garlic chili sauce and peanut butter (I use the all natural, no additive type)
That's it. Mix gently and make into patties.
I made a spread to go on the buns
Thai Burger Spread:
- 4 tbsp mayo, light works well here
- 4 tsp red curry paste
- 4 tsp or less, depending on taste, soya sauce
- Blend and keep refrigerated until ready to use.
I have a few more recipes written down for easy ethnic burgers that I'll post after I try them. What sounds good in my head usually works but it would be best if I'm sure first, don't you think?