Sometimes picking up a rotisserie chicken and raiding the fridge for salad ingredients is all I feel like doing after a long day at work. In this instance I used leftover roast vegetables and sprouts for the salad.
- Roast chicken drumsticks and
- a salad with lettuce, pumpkin, mixed sprouts and balsamic beetroot.
- Wholewheat penne tossed with tomato sauce and crumbled feta and
- a salad with baby cabbage leaves, mixed sprouts, cucumber, tomato and carrot.
Did you spot the little mouse in my salad? He’s a buddy of the panda featured in lunch #396. I’m finding these little bottles really handy to add a bit of zing to salads or steamed veggies and of course the cute factor doesn’t hurt either.
- Chorizo, feta and green pepper frittita,
- salad with lettuce, tomato, cucumber and carrot with
- a mouse bottle filled with lemon juice to dress the salad.
Posted in Packed Lunches
Tagged carrot, chorizo, cucumber, egg, feta, frittata, green pepper, lemon juice, lettuce, salad, tomato
Having seen Marisa‘s contributions to the monthly Daring Cooks challenges I decided to become a Daring Cook myself and just completed my first challenge. This month’s host was Michele from Veggie Num Nums, she challenged us to produce a meze spread including home-made pita bread and hummus (recipes listed here) and any other dishes of our choice. Even though making bread is on my list of to-dos this year I was a bit daunted at the thought of making bread from scratch. It turned out even better then I could have imagined and I think this is definitely something I’ll be doing again soon.
I left the hummus and pita plain and added some baba ganoush, green olives stuffed with garlic (there where none left for my lunch meze though) and some tabbouleh to the spread.
- Lunchbox size pitas,
- baba ganoush and
This is a lunch that I packed for myself awhile back using leftovers from a Meatless Monday dinner. I made this vegetarian stew by cooking up a bunch roughly chopped tomatoes with chunks of carrot, green pepper and spring onion with some smoked paprika and cumin. When everything was cooked I added some big chucks of smoked tofu and let it warm though.
- Tofu and vegetable stew with
I’ve been a little scarce on the blogging front lately. The combination of a broken camera and succumbing to the nasty bug that is doing the rounds has kept me from packing/posting any lunches. Today’s post is a lunch I packed last week that I photographed with the camera in my phone. It contains my first attempt at making a variation of Vietnamese Summer rolls. They didn’t turn out too badly, but are probably best eaten right after you make them and not left in the fridge overnight as I did.
- Vietnamese Summer rolls filled with smoked ham and julienne carrot, mange tout, red cabbage, baby corn and spring onions,
- a dipping sauce with soy sauce, umeboshi vinegar and some slices of spring onion and
- some baby tomatoes.
As promised here are the results of my second annual blogoversary giveaway.
I asked you to tell me how many times a week you prepare a packed lunch for yourself or someone else. Below is a breakdown of what you told me. By far the largest number of those that entered pack lunches five times a week (Monday to Friday).
As usual I used the list randomizer at random.org to pick the winner.
Congratulations Marisa you are the winner!
Please contact me with you postal address and your preference of lunchbox and recipe book.
The little panda shaped soy sauce bottle in today’s lunch is part of a small package of bento goodies a friend brought back from Japan for me after a recent visit. I’ve been eyeing these little bottles for awhile, but the price of buying them over the internet is a big prohibiting factor. Especially when I know that they are not that expensive to buy in Japan itself. I feel very lucky to have gotten my hands on some now and am going to have lots of fun using them in the future.
- Chicken and mushroom fried rice with short grain brown rice, shredded roast chicken, sliced mushrooms, diced yellow and orange peppers and some chives,
- a panda bottle filled with ponzu and
- some grapes.
In celebration of my third blogoversary and just in time for the back to school/work rush, I’m holding another giveaway.
You stand the chance to win a lunchbox and recipe book from those pictured above. Your choice between
- the square lunchbox on the left with matching fork and spoon or
- the two tier lunchbox on the right with freezable middle section to help keep lunches cool
As your entry, post a comment on this post letting me know how many times a week you either currently or plan on preparing a packed lunch.
You have until 18:00 on 17 January 2010 to enter and I will post details of the winner on Monday 18 January 2010.
Three years ago today I posted my first post on Blogs24 (now Letterdash), it’s hard to believe but all the posts are all there to prove it. As I did last year I’m going to have a little giveaway to celebrate, so keep a lookout for a post on that this weekend sometime.
I found a punnet of red currants in my local Woolworths the other day. They were so bright and cheerful they just had to come home with me. I paired them with some roast chicken and feta cheese in a salad and it was very yummy indeed.
- Chicken salad with mixed leaves, cucumber, tomato, bean sprouts, feta cheese, shredded roast chicken, red currants and spring onions
- and a banana (not pictured).