Monthly Archives: May 2010

#417 – Chicken and Mushroom Lunch

#417 - Chicken and Mushroom

Today’s Lunch:

  • Chicken and mushrooms in a creamy sauce,
  • butternut,
  • pattypan squash,
  • broccoli and
  • couscous

#416 – Chorizo and Vegetables Lunch

#416 - Chorizo and Vegetables

I made this braised red cabbage as part of Mothers’ Day lunch and it was a big success.  It is equally delicious hot or cold, so it makes a great addition to a packed lunch or picnic.

Today’s Lunch:

  • Sliced chorizo from Rudi’s Sausage Deli,
  • sliced tomato,
  • green beans,
  • braised red cabbage and
  • couscous.

Braised red cabbage – recipe from Best Food Fast Christmas Made Easy

Ingredients:

  • 450g red cabbage, sliced
  • 1 onion, chopped
  • 1 Bramley apple, peeled, cored and chopped
  • 4 Tbsp red wine vinegar
  • 2 Tbsp muscovado sugar
  • 1/2 tsp grated nutmeg
  • 1 Tbsp redcurrant jelly
  • 25g butter

Method:

  1. Put the cabbage, onion and apple in a flame-proof casserole.
  2. Stir in the red wine vinegar, the sugar, nutmeg and redcurrant jelly. Cut the butter into pieces and dot all over the top of the cabbage.
  3. Cover with a tight-fitting lid, bring to the boil, then simmer gently for about 1 hour, stirring now and again.  The cabbage should be tender and most of the liquid evaporated.

I substituted a granny smith apple and balsamic style vinegar for the Bramley apple and red wine vinegar.  I also omitted the red currant jelly and used about half the amount of butter listed.

Makes enough to serve 8 people as a side dish.

#415 – Stacked Enchilada Lunch

#415 - Stacked Enchilada

Guess what’s for lunch today?  Leftovers from this month’s daring cooks challenge.

Today’s Lunch:

  • A slice of green chile and grilled chicken stacked enchilada,
  • refried beans and
  • a salad with lettuce, onion, baby tomatoes and avocado.

Daring Cooks May 2010 – Stacked Enchilada

Daring Cooks - Stacked Enchilada

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

I chose to make a single large stacked enchilada instead of individual smaller ones.  Not being able to get my hands on Anaheim chillies or tomatillos I also had to improvise and used what chillies I could get my hands on and the suggested green tomatoes with tamarind to replace the tomatillos. Recipes for the Green Chile Sauce and Stacked Green Chile & Grilled Chicken Enchiladas can be found on Fine Cooking.

#414 – Broccoli Blue Cheese Soup Lunch

#414 - Broccoli Blue Cheese Soup

Awhile back Sigrid from Cooking and Eating with Polkadotcupcake and Marisa from The Creative Pot where chatting about Mexican food on Twitter.  Their conversation escalated into a cheese slut confessional and the creation of the #cheeseslut tag. Soon bloggers started coming out of the woodwork (including myself) declaring their love for all things cheesy.  Check out Browniegirl, Cook sister! and My easy cooking for more #cheeseslut posts.

#cheeseslut

This soup was my contribution to a weekend #cheeseslut cooking challenge and also to Mothers’ Day lunch. I made sure I had some leftover for lunch the next day too though.

Today’s Lunch:

  • Broccoli and blue cheese soup,
  • an avocado sandwich with red pepper and lettuce and
  • an apple.

Here is my recipe for the soup

Ingredients:

  • 1l vegetable stock,
  • 300g broccoli florets,
  • 2 small potatoes peeled and cubed,
  • 125g creamy blue cheese,
  • 125ml milk

Method:

  1. Place vegetable stock, broccoli and potato in a pot, bring to the boil and simmer for 20 minutes or until potato is tender.
  2. Crumble blue cheese into pot, add milk and blend till smooth.
  3. Serve immediately with warm slices of toasted bread or croutons.

#413 – Chili Con Carne Lunch

#413 - Chili Con Carne

This chili con carne  is one of my go to meals and there is always some hanging out in the freezer patiently waiting for it’s time to shine. It has made many appearences in my lunch box over the last few years so I thought it was about time I shared my recipe with you.

Today’s Lunch:

  • Chili con carne,
  • basmati rice and
  • a mixed salad with lettuce, cucumber, yellow peppers and baby tomatoes.

Here is the recipe

Ingredients:

  • 1 Tbsp oil
  • 2 cloves of garlic – crushed
  • 1 onion – finely chopped
  • 500g ostrich mince
  • 1 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried crushed chillies
  • 400g can chopped tomatoes
  • 250ml beef stock
  • 10g dark chocolate (this is a rough estimate I usually use two blocks of a Lindt 35g chocolate bar)
  • 400g can red kidney beans

Method:

  1. Heat oil, add onion and garlic and cook till browned.
  2. Add mince to the pot and stir to brown breaking up any clumps that form.
  3. Stir through the paprika, ground cumin, ground coriander and crushed chillies.
  4. Add chopped tomatoes and stock and let simmer for about half an hour or until liquids are reduced
  5. Add chocolate and red kidney beans and cook for a further five minutes or so to heat beans and allow chocolate to meld into the chili.
  6. Serve on rice or tortillas accompanied with tomato salad, sliced avocado and sour cream or plain yoghurt.

Makes 4-6 servings