Lunch planning:
This past Sunday I made a meal plan for most of the week, and I was pleased with myself for it. I actually incorporated much of what I have in the fridge/pantry, only requiring shopping for veggies (both fresh and frozen) and bread. Hurrah!
I then realized I didn't have a lunch plan for myself. Rick can supply his own, Benito gets sandwiches and carrot sticks and yogurt drinks or popcorn, but the plan I just wrote didn't lend itself to lunch-able leftovers.
What else did I have? I just made quinoa (with not-chicken broth) with mushroom and onions, there's canned chick peas, then add roasted cauliflower, green beans, and grilled halloumi cheese! I roasted the cauli with only salt and onion, no curry. Completely made-up dressing from items on hand: French's yellow mustard (whatever, I'm a mustard heathen, move on), soy sauce, grapeseed oil, rosemary balsamic reduction, curry, cumin, tiny bit of coriander, garlic salt. No, of course no measurements! it made maybe... 4 T of dressing total, that was really powerful to taste, but distributed throughout the whole recipe gave just the right amount of flavor and binding to the dish!
This is awesome. I made 4 servings, each about 1.5 c of food, and probably about 30 g of carb (19 g for the quinoa, 8 for the chickpeas, and the green beans and cauli don't amount to much), which is less than a meal's worth so I could add a latte or ... one other snack-portion of carbs (fruit?) to my lunch. Next time, I can make it with the intention of adding chicken breast, so all the parts should be made in pareve pots or meat pans. Also, I could add some cooked kale or spinach when packing it for lunch - do the greens separately.
This entry was originally posted at https://avivasedai.dreamwidth.org/721816.html. Please comment there using OpenID.
I then realized I didn't have a lunch plan for myself. Rick can supply his own, Benito gets sandwiches and carrot sticks and yogurt drinks or popcorn, but the plan I just wrote didn't lend itself to lunch-able leftovers.
What else did I have? I just made quinoa (with not-chicken broth) with mushroom and onions, there's canned chick peas, then add roasted cauliflower, green beans, and grilled halloumi cheese! I roasted the cauli with only salt and onion, no curry. Completely made-up dressing from items on hand: French's yellow mustard (whatever, I'm a mustard heathen, move on), soy sauce, grapeseed oil, rosemary balsamic reduction, curry, cumin, tiny bit of coriander, garlic salt. No, of course no measurements! it made maybe... 4 T of dressing total, that was really powerful to taste, but distributed throughout the whole recipe gave just the right amount of flavor and binding to the dish!
This is awesome. I made 4 servings, each about 1.5 c of food, and probably about 30 g of carb (19 g for the quinoa, 8 for the chickpeas, and the green beans and cauli don't amount to much), which is less than a meal's worth so I could add a latte or ... one other snack-portion of carbs (fruit?) to my lunch. Next time, I can make it with the intention of adding chicken breast, so all the parts should be made in pareve pots or meat pans. Also, I could add some cooked kale or spinach when packing it for lunch - do the greens separately.
This entry was originally posted at https://avivasedai.dreamwidth.org/721816.html. Please comment there using OpenID.