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I need lunch tips

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?

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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?

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Poached Eggs over Spinach & Mushrooms

Prep and Cook Time: 20 minutes

Ingredients:

* 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 taste

Directions:

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 4

Breakfast 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 minutes

Ingredients:

* 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 taste

Directions:

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 4

KOREAN-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, chopped

1/2 tsp salt

1 tsp soy sauce

1/8 tsp freshly-ground black pepper

1/2 tsp toasted sesame seeds

1/2 tsp sesame oil

Directions

1 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.

Ingredients

4 teaspoons minced garlic (about 8 cloves)

1-1/2 teaspoons finely shredded lemon peel

1 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/2 teaspoon dried sage, crushed

1/2 teaspoon pepper

4 pork loin chops, cut 1-1/4 inches thick

Directions

1. 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 Chicken

4 servings

25 minutes 15 mins prep

4 cloves garlic, crushed

1 tablespoon fish sauce

1 teaspoon brown sugar

2 tablespoons oil

500 g chicken fillets, diced

1 onion, finely sliced

2 teaspoons rice vinegar

1 teaspoon sesame oil

2-3 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 SALSA

Cumin 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 oil

2 1/2 teaspoons ground cumin

1/2 teaspoon black pepper

1 1/2 teaspoons salt

4 (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 onion

1 fresh serrano chile, minced, including seeds

1 tablespoon fresh lime juice

Prepare 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 CILANTRO

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

5 tablespoons chopped fresh cilantro, divided

1/4 cup bottled clam juice

2 tablespoons fresh lime juice

2 tablespoons chopped green onion

1 tablespoon grated peeled fresh ginger (see tip below)

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 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 pcs

asparagus (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 RUB

Active time: 20 min Start to finish: 20 min.

1 tablespoon cumin seeds, toasted and coarsely ground

1 tablespoon coriander seeds, toasted and coarsely ground

3 garlic cloves, finely chopped

2 tablespoons olive oil

2 (3/4-inch-thick) pork chops

2 tablespoons coarsely chopped fresh cilantro

Garnish: lime wedges

Combine 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 SAUCE

Grill 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 parsley

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 large garlic clove, chopped

1/2 teaspoon cayenne pepper

1/4 teaspoon dried oregano

12 ounces lean ground beef

1/2 teaspoon salt

Prepare 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 doubled

Healthy Grilled Herbed Fish

A 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 servings

25 minutes 5 mins prep

1 fish fillet (firm)

1/2 ripe tomato, sliced

2 cloves garlic (Finely Chopped)

1/4 white onion (Ringed)

1 teaspoon ginger juice

1/2 teaspoon olive oil

1/2 tablespoon oregano

1/2 tablespoon basil

sprinkle cracked black pepper

1/4 orange

1/4 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 CUCUMBER

Bean 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 min

For vinaigrette

6 tablespoons seasoned rice vinegar

1 1/2 tablespoons vegetable oil

1 1/2 teaspoons chopped peeled fresh ginger

1 teaspoon minced fresh jalapeño chile, including seeds, or to taste

1 garlic clove, chopped

For noodles

8 oz bean thread (cellophane) noodles

1 English cucumber, halved lengthwise and thinly sliced diagonally

1 bunch scallions, thinly sliced diagonally (1 cup)

1 firm-ripe mango, peeled, pitted, and thinly sliced

2 thin carrots, very thinly sliced diagonally

1 cup fresh cilantro sprigs

Make 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 SALAD

This recipe can be prepared in 45 minutes or less.

1 medium English cucumber

2 large carrots

2 large celery ribs

2 scallions

2 teaspoons seasoned rice vinegar, or to taste

1/8 teaspoon Asian sesame oil

Halve 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 Style

1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed

1/4 cup plus 2 tablespoons white wine

3 cloves garlic, coarsely chopped (approx. 2 tablespoons)

4 tablespoons chopped scallions, including greens

2 tablespoons finely minced fresh ginger

2 teaspoons sugar

1/4 cup olive oil

3 tablespoons soy sauce

1. 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 LEMON

This recipe can be prepared in 45 minutes or less.

1 small bunch broccoli (about 3/4 pound)

1 garlic clove

1 1/2 tablespoons olive oil

1 1/2 teaspoons fresh lemon juice

Discard 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.

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yeah they were really yummy and healthy :razz: . 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.

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yeah they were really yummy and healthy :razz: . 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.

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