Negi 0 Share Posted September 21, 2006 Ok, i get 30mins lunch break which i go home for at work (to watch everybody love raymond) Shhh!But what to eat for lunch, it needs to be simple and quick but also tastie.Usually i just make a sandwich or toasted cheese sandwich. I guess i could stay at work to eat lunch, we have a microwave in the office and a fridge... I could make it the night before and have it the next day Any ideas? Quote Link to post Share on other sites
Ell- 0 Share Posted September 21, 2006 Ok, i get 30mins lunch break which i go home for at work (to watch everybody love raymond) Shhh! But what to eat for lunch, it needs to be simple and quick but also tastie. Usually i just make a sandwich or toasted cheese sandwich. I guess i could stay at work to eat lunch, we have a microwave in the office and a fridge... I could make it the night before and have it the next day Any ideas? Sandwich with cheese??? Eeeeeee carbs and dairy meshed together = cysts on my cheeks. Are you looking for any lunch ideas or lunch ideas that won't cause you to breakout? Quote Link to post Share on other sites
Negi 0 Author Share Posted September 21, 2006 More of the health option... Quote Link to post Share on other sites
answerme 0 Share Posted September 21, 2006 Poached Eggs over Spinach & MushroomsPrep and Cook Time: 20 minutesIngredients: * 4 large free-range chicken eggs * 1 tsp light vinegar, (rice, white wine, or apple cider) * 1 TBS chicken or vegetable broth * ½ medium onion, chopped * 2 cups sliced crimini mushrooms * 1 medium tomato, seeds and excess pulp removed, chopped * 3 medium cloves garlic, chopped * 10oz package frozen spinach, thawed and excess water removed * salt and black pepper to tasteDirections: 1. Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar. 2. In a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms in broth for 5 minutes over medium heat stirring frequently. 3. Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes. 4. When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.Serves 4Breakfast Bagel (USE HEALTHIER BREAD - WHOLE WHEAT LOAF/SOURDOUGH/MULTI-GRAIN, no sugar/sweetener, yeast-free if possible)This healthy version of an egg sandwich is just great. Not only is the egg cooked in a healthy way, the tomato and arugula add extra healthy benefits along with a wonderful combination of flavors.Prep and Cook Time: 15 minutesIngredients: * 2 whole wheat bagels * 4 large free-range chicken eggs * 1 tsp apple cider vinegar, or any light vinegar * 1 large tomato, sliced * 1 bunch arugula * 2 TBS extra virgin olive oil * 2 medium cloves garlic, pressed * salt and black pepper to tasteDirections: 1. Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs. 2. While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels. 3. Garnish bagel with arugula and sliced tomato. 4. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and pepper to taste. Serve open faced.Serves 4KOREAN-STYLE CUCUMBER SALAD Serving Size : 6 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Pickling cucumbers -- peeled 1 md Onion -- peeled 1 tb Kosher salt -- plus... 1 t Kosher salt 3 1/2 tb Lemon juice 1/4 ts Cayenne pepper (or more) 2 tb Crushed roasted sesame seeds 1 1/2 tb Sesame oil Cut the cucumbers and onion into very fine slices (a food processor may be used for this). Sprinkle with salt, mix well, and set aside in a bowl for an hour. Drain all the accumulated liquid and discard. Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.Steamed Eggplant Salad - {Kaji Namul}1 Asian eggplant - (abt 1/2 lb)2 scallions, chopped1/2 tsp salt1 tsp soy sauce1/8 tsp freshly-ground black pepper1/2 tsp toasted sesame seeds1/2 tsp sesame oilDirections1 Trim about 1/2 inch from each end of the eggplant. Then place it in a Chinese-style steamer and steam over hot water until tender, for 10 to 12 minutes. Cool the eggplant and tear into 3-inch long strips.2 Toss the eggplant together with all the other ingredients. Refrigerate until ready to serve but serve at room temperature.3 This recipe yields 2 servings.STIR-FRIED CUCUMBERS AND BEEF Serving Size : 4 Categories : Korean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sm Cucumbers 5 1/4 oz Lean beef 1 t Salt 1 tb Salad oil -----MIXTURE A----- 1/4 ts Crushed garlic Salt and pepper -----MIXTURE B----- 1 tb Finely chopped green onion 1 t Roasted sesame seeds 1 t Sesame oil 1/2 ts Soy sauce 1/2 ts Ground chili pepper 1/4 ts Salt -----GARNISH----- Chili pepper -- shredded Cut off both ends of cucumbers and slice thinly. In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes. When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water. Cut beef into julienne strips. Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A. Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper.Lemon-and-Herb Rubbed Pork Chops Prep: 15 min.Grill: 35 min.Ingredients4 teaspoons minced garlic (about 8 cloves)1-1/2 teaspoons finely shredded lemon peel1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/2 teaspoon dried sage, crushed1/2 teaspoon pepper4 pork loin chops, cut 1-1/4 inches thickDirections1. For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop.2. For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above pan. Place chops on grill rack directly over the pan. Cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160 degrees F and juices run clear (35 to 40 minutes).3. For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place chops on grill rack; and grill as above. Makes 4 servings.Speedy Vietnamese Chicken4 servings25 minutes 15 mins prep4 cloves garlic, crushed1 tablespoon fish sauce1 teaspoon brown sugar2 tablespoons oil500 g chicken fillets, diced1 onion, finely sliced2 teaspoons rice vinegar1 teaspoon sesame oil2-3 chilies, sliced (may be omitted) salt and pepper 1. Mix garlic, fish sauce, sugar and pinch of salt and half the oil in a bowl, add chicken and stir until well combined. 2. Cover and leave to marinate for at leas 30 minutes. 3. Put onion in bowl and cover with vinegar, let stand for 10 minutes. 4. Add the sesame oil, salt and pepper to taste and put aside. 5. Heat oil in wok or pan and add chicken and chillies, stir-fry over high heat until chicken is browned and cooked through. 6. Drain and then transfer onion to serving plate. 7. Serve chicken on top or beside. 8. Serve with rice.GRILLED PORK CHOPS WITH PINEAPPLE SALSACumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.1 tablespoon vegetable oil2 1/2 teaspoons ground cumin1/2 teaspoon black pepper1 1/2 teaspoons salt4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)1/2 pineapple, peeled, cored, and cut into 1/4-inch dice (1 1/4 cups)1/2 cup finely chopped red onion1 fresh serrano chile, minced, including seeds1 tablespoon fresh lime juicePrepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure."Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.Cooks' note:If you can't grill outdoors, pork chops can be cooked on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, about 12 minutes total.Makes 4 servings.STEAMED SNAPPER WITH GINGER, LIME, AND CILANTROLow-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.5 tablespoons chopped fresh cilantro, divided1/4 cup bottled clam juice2 tablespoons fresh lime juice2 tablespoons chopped green onion1 tablespoon grated peeled fresh ginger (see tip below)1 tablespoon soy sauce1 tablespoon toasted sesame oil1 teaspoon fish sauce (such as nam pla or nuoc nam)*2 6- to 8-ounce red snapper fillets or halibut fillets or tilapia fillets from 2 fish pcsasparagus (steamed)Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.To peel and grate fresh ginger: Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).*Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.Makes 2 servings.BANGJA GUI (BARBECUED BEEF IN A LETTUCE WRAPPER) Categories: Beef, Korean, Grill Yield: 6 Servings 1 1/4 lb Sirloin or rib steak 1/2 ts Salt 1 tb Sesame oil 1/4 ts Black pepper 4 Scallions; white part only, -in 2" long julienne strips 3 tb Soy sauce 2 ts Sesame oil 1 ts Hot red chili powder; to 3 t 1 ts Sugar 1 tb Toasted sesame seeds 10 lg Lettuce leave; to 12 3 Garlic cloves; sliced thin 1. Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 tablespoon sesame oil and the pepper; but seasonings into the meat. Set aside for 15 minutes. 2. Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside. 3. Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside. 4. Grill the steak for 1 to 3 minutes for rare, medium, or well done, according to taste, over charcoal or in a gas or electric broiler. Take 1 lettuce leaf, put several slices of steak in the center, add about 1 tablespoon of the seasoned scallions, a sliver or two of garlic, fold the lettuce over the steak and eat. Make as many sandwiches as you can eat. Serve with rice and side dishes or as a glorified appetizer with drinks.PORK CHOPS CORIANDER-CUMIN SPICE RUBActive time: 20 min Start to finish: 20 min.1 tablespoon cumin seeds, toasted and coarsely ground1 tablespoon coriander seeds, toasted and coarsely ground3 garlic cloves, finely chopped2 tablespoons olive oil2 (3/4-inch-thick) pork chops2 tablespoons coarsely chopped fresh cilantroGarnish: lime wedgesCombine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.Serve pork chops sprinkled with cilantro and garnish with lime wedges.Makes 2 servings.GRILLED BURGERS WITH ARGENTINEAN PARSLEY SAUCEGrill thick slices of parboiled potatoes alongside the beef and serve a chunky tomato salad dressed with a simple vinaigrette. Purchased vanilla custard or pudding topped with fresh berries is a lovely way to end the meal.3 tablespoons chopped fresh parsley2 tablespoons olive oil1 tablespoon red wine vinegar1 large garlic clove, chopped1/2 teaspoon cayenne pepper1/4 teaspoon dried oregano12 ounces lean ground beef1/2 teaspoon saltPrepare barbecue (medium-high heat). Whisk parsley, olive oil, vinegar, garlic, 1/4 teaspoon cayenne pepper and oregano in small bowl to blend. Season sauce to taste with salt.Combine beef, 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper in medium bowl; blend well. Shape beef into two 1-inch-thick patties. Grill beef until cooked to desired doneness, about 5 minutes per side for medium-rare.Transfer beef to plates. Spoon sauce over and serve.2 Servings; Can be doubledHealthy Grilled Herbed FishA little dish I created a couple of years back. Extremely healthy. The fish turns out really moist, and the juice is out of this world. I usually add a little more garlic, but I am CRAZY about garlic. Has become such a staple with my family that it is requested for at least once a month. Don't worry about adding any salt, I personally feel that it isn't needed. The herbs and juices mixed together makes it all natural and tasty enough. But if you feel some salt is lacking, just sprinkle a little before digging in. ENJOY!1 servings25 minutes 5 mins prep1 fish fillet (firm)1/2 ripe tomato, sliced2 cloves garlic (Finely Chopped)1/4 white onion (Ringed)1 teaspoon ginger juice1/2 teaspoon olive oil1/2 tablespoon oregano1/2 tablespoon basil sprinkle cracked black pepper1/4 orange1/4 lemon 1. Cut a piece of tin foil big enough to wrap round the fish twice. 2. Brush the middle portion of foil with olive oil. 3. (Where the fish will sit on top) Place the fish fillet on top of the greased foil. 4. Rub ginger juice into fish. 5. Sprinkle a pinch of pepper on top of fillet. 6. Spread the Oregano and Basil evenly over the top of fillet. 7. Sprinkle the finely chopped garlic over the top of herbs. 8. Rest the tomato slices on top. 9. Arrange the Onion rings over the fillet. 10. Squeeze the juice of both the orange and the lemon over the whole fillet. 11. Grate the zest of both the orange and lemon on the top. 12. Wrap up the fish with all the ingredients in the foil. 13. Place the envelope in the grill and grill at 400F for 20 minutes. 14. Turn the grill off and let it sit in the grill for another 10 minutes. 15. Remove the envelope, cut an "X" on the top, place on plate and serve.NOODLE SALAD WITH MANGO AND GINGERED CUCUMBERBean thread noodles (also known as cellophane noodles) come in varying widths. For this recipe we like the wider (1/4-inch) noodles.Active time: 15 min Start to finish: 30 minFor vinaigrette6 tablespoons seasoned rice vinegar1 1/2 tablespoons vegetable oil1 1/2 teaspoons chopped peeled fresh ginger1 teaspoon minced fresh jalapeño chile, including seeds, or to taste1 garlic clove, choppedFor noodles8 oz bean thread (cellophane) noodles1 English cucumber, halved lengthwise and thinly sliced diagonally1 bunch scallions, thinly sliced diagonally (1 cup)1 firm-ripe mango, peeled, pitted, and thinly sliced2 thin carrots, very thinly sliced diagonally1 cup fresh cilantro sprigsMake vinaigrette:Blend all vinaigrette ingredients in a blender until smooth.Make noodles:Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs. Each serving contains about 240 calories and 4 grams fat.Makes 6 servings.RIBBON VEGETABLE SALADThis recipe can be prepared in 45 minutes or less.1 medium English cucumber2 large carrots2 large celery ribs2 scallions2 teaspoons seasoned rice vinegar, or to taste1/8 teaspoon Asian sesame oilHalve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.Serves 2.Steamed Sea Bass, Cantonese Style1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed1/4 cup plus 2 tablespoons white wine3 cloves garlic, coarsely chopped (approx. 2 tablespoons)4 tablespoons chopped scallions, including greens2 tablespoons finely minced fresh ginger2 teaspoons sugar1/4 cup olive oil3 tablespoons soy sauce1. Rinse the fish inside and out with 1/4 cup of wine.2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.Makes 4 servings.STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMONThis recipe can be prepared in 45 minutes or less.1 small bunch broccoli (about 3/4 pound)1 garlic clove1 1/2 tablespoons olive oil1 1/2 teaspoons fresh lemon juiceDiscard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.Serves 2. Quote Link to post Share on other sites
My Life In Red 0 Share Posted September 21, 2006 Thanks for those recipes, they look great, especially the cucumber and beef dish. Quote Link to post Share on other sites
answerme 0 Share Posted September 22, 2006 yeah they were really yummy and healthy . you might have to lessen the salt, soy sauce, and other spices if necessary. life_in_red, i should have added here links to the recipe sites:www.epicurious.com www.bhg.comwww.recipeslive.comwww.koreanrestaurantguide.comvegweb.comvegcooking.comwww.paleofood.comnot all the recipes that can be found in those sites, however, are good for us. Quote Link to post Share on other sites
My Life In Red 0 Share Posted September 22, 2006 yeah they were really yummy and healthy . you might have to lessen the salt, soy sauce, and other spices if necessary. life_in_red, i should have added here links to the recipe sites: www.epicurious.com www.bhg.com www.recipeslive.com www.koreanrestaurantguide.com vegweb.com vegcooking.com www.paleofood.com not all the recipes that can be found in those sites, however, are good for us. Thanks again for coming through! ) I usually replace soy sauce with Braggs and forgo the salt unless it's unrefined sea salt (but with Braggs no additional salt is necessary!). I really appreciate the sites you shared with me a lot. Quote Link to post Share on other sites
answerme 0 Share Posted September 23, 2006 you're welcome. ive never heard of Braggs. i think im gonna try look for that in health food stores. Quote Link to post Share on other sites