Pasta salad is one of those dishes that is perfect for packed lunches. It’s meant to be eaten chilled so you can prepare it in the evening and stick it in the fridge. Then in the morning pop it into one of those lunch cooler bags with a little ice brick and it’ll stay perfectly cool until lunchtime. A great summertime lunch that is also a wonderful vehicle for a few of your daily fruit and veg servings.
- Pasta salad with mini pipe rigate, yellow peppers, cucumber, spring onions, baby tomatoes and feta cheese all tossed in a light tomato sauce.
If you follow me on Twitter you probably read my tweets about my newly acquired bento from The Crazy Store. Fellow Tweeter and bento fan Amanda pointed it out to me and I’m so glad she did! It’s a great little set and I got to take it out on it’s maiden voyage today.
- Greek flavoured pasta salad: pasta tossed with garlicky braised tomatoes, feta cheese, cucumber and yoghurt dressing (recipe below) topped with wilted pea shoots,
- apple slices,
- almonds and
- wasabi peas.
I received a jar of Kara’s Original Greek Herb Dressing in my goodie bag at the SA Food Bloggers Conference earlier this year and since the conference I’ve used it to dress leafy salads and steamed vegetables with great results. Here is my simple recipe for a Greek flavoured yoghurt dressing using this herb mix.
- 3 tsp Kara’s Original Greek Herb Dressing Mix
- 6 tsp warm water
- 1/2 tsp celery salt
- juice of half a lemon
- 150ml plain yoghurt
- Add warm water to herb mixture and leave to rehydrate for a few minutes
- Add celery salt and lemon juice
- Stir into plain yoghurt
This is enough to dress half a packet of pasta (250g dried). I think it would also make a great marinade or dip, although if you plan to use it as a dip you may want to use less salt.
Posted in Packed Lunches, Recipes
Tagged almonds, apple, cucumber, feta, garlic, pasta, pea shoots, tomato, wasabi peas, yoghurt
You may have noticed the last few lunches I’ve posted have all had couscous in them, it’s quite the staple in my kitchen and often comes to the rescue when I’m too lazy to cook rice or other starch to round out a meal. Today’s lunch also contains couscous, surprise surprise, in one of my favourite lunch box additions. This salad (containing couscous, butternut, feta cheese, dukkah and rocket) is really easy to throw together and always pleases.
- Butternut and feta couscous salad,
- hummus topped with some harrief from Oded’s Kitchen,
- cucumber sticks and
- some baby tomatoes.
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.
- Chili con carne,
- basmati rice and
- a mixed salad with lettuce, cucumber, yellow peppers and baby tomatoes.
Here is the recipe
- 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
- Heat oil, add onion and garlic and cook till browned.
- Add mince to the pot and stir to brown breaking up any clumps that form.
- Stir through the paprika, ground cumin, ground coriander and crushed chillies.
- Add chopped tomatoes and stock and let simmer for about half an hour or until liquids are reduced
- 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.
- Serve on rice or tortillas accompanied with tomato salad, sliced avocado and sour cream or plain yoghurt.
Makes 4-6 servings
I assimilated this pasta dish into my repertoire after reading the recipe in the Slow Food Cape Town CSA newsletter. It’s one of my favourite weekday meals to make, all you need is three ingredients and about fifteen minutes and supper is ready. Just perfect.
- Broccoli and blue cheese pasta,
- melon balls and
- cucumber, baby tomato and baby corn skewers.
Did you notice the little octopus food picks in my lunch box? Aren’t they cute? Here’s a close-up of the little smiling faces.
I received a bottle of lemon olive oil cranberry balsamic reduction pomegranate splash made by Verlaque in my goodie bag from the SA Food Bloggers Conference. For something a little different I used the splash to marinate a few pork chops before adding some freshly ground black pepper and grilling in the oven. The lemon and other fruit flavours lend a tangy punch to the chops, definitely a meal I’ll repeat in the near future.
- Grilled pork chop (deboned and cut into strips),
- roasted butternut,
- cucumber and radish salad,
- broccoli and
- some pineapple.
I have plenty of leftovers from this month’s daring cooks challenge, so you know some inevitably land up in my lunch box. Both versions seemed more tasty after sitting over night letting all the flavours mingle.
- Mushroom risotto,
- sausage, pea and red pepper risotto and
- a salad with lettuce, cucumber, baby tomatoes, red pepper and spring onions.
Posted in Packed Lunches
Tagged cucumber, lettuce, mushroom, pea, red pepper, rice, risotto, salad, sausage, spring onion, tomato
- 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
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).