The contents of today’s lunch are mostly a remix of yesterday’s Smoked Chicken Salad and it’s has me thinking about other meal remixes. In particular the meal reimagining mastery of Fancy Food Fast, my remix doesn’t even come close! I’m interested to hear how you deal with leftovers and surplus ingredients to make it feel like you are eating a different meal. Whether it turning a salad into a sandwich, pasta sauce into a soup or roast meat into a pie leave a comment and let me know.
- Smoked chicken, rocket and red onion sandwich on multigrain health bread,
- carrot sticks,
- an orange cut into eighths and
- a mini soccer ball cheese.
This past weekend I had the privilege of watching Christine Stevens prepare a few recipes from her book Harvest at the Cape Town Book Fair. One of the dishes she prepared was a winter salad containing cabbage, carrot, celery and onion dressed with an orange juice vinaigrette. She explained that she thought cooking was all about adapting and that the original recipe in her book used fennel, but since she had none on hand she’d substituted onion instead. The combination of fennel and orange was the inspirational springboard for this salad lunch.
- Mixed salad leaves topped with
- carrot, red onion and fennel marinated in a little orange juice topped with
- sliced smoked chicken and
- orange segments with feta cheese.
Posted in Packed Lunches
Tagged carrot, cheese, chicken, fennel, feta, lettuce, onion, orange, orange juice, salad, smoked chicken
Recently Cape Town became one of a handful of cities worldwide to endorse a weekly meat-free day. I’ve blogged previously about the Meatless Monday movement and my strange mental block when it comes to creating a meat-free meal on a specific day of the week. So I’m happy to follow the City of Cape Town‘s example and enjoy a few random meatless days a week.
This simple vegetable soup is a great vegetarian option for your chosen meat-free day. Cubed celeriac, carrot and any other vegetable odds and ends you’d like to make use of, cooked with lentils in a vegetable stock and served with a generous spoon of flavoursome pesto.
- Vegetable soup topped with a spoonful of pesto and
- a slice of olive ciabatta.
Leftovers from this month’s Daring Cooks challenge made for an excellent lunchtime treat, especially with the freezing rainy and snowy weather we’ve been having in the Cape recently.
- Butter chicken,
- basmati rice with fried onions,
- carrots and
- green beans.
- 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
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.