I had these dumplings hiding out in my freezer begging to be freed from their icy home. I finally gave in to their demanding little voices and heated them in a makeshift steamer* before popping them into my lunch box.
- Chicken dumplings (with the beautiful plaited pattern on them),
- pork dumplings,
- edemame beans,
- baby tomatoes,
- shredded cabbage and
- a little bottle of soy sauce.
*a colander set over a pot of boiling water and topped with the pot’s lid
This salad came together quite by accident with a few pantry staples and the lovely broad beans that have been frequenting my veggie box recently. A rather happy discovery on my part that I’m sure to repeat often this Summer.
- Bean and tuna salad with tuna, broad beans, red kidney beans and spring onion tossed with a dressing of capers, lemon juice, olive oil, salt and pepper,
- a slice of brown seed loaf and
- some baby tomatoes.
Who doesn’t love a plate of sausage and mash? It’s the quintessential pub meal full of calories and comfort. In my lunch box it may not look so pretty, but it sure does taste good.
- Beef bangers,
- herby mashed potatoes,
- onion gravy,
- rainbow swiss chard with feta,
- baby tomatoes and
- some plain yoghurt with a swirl of apple butter.
Posted in Packed Lunches
Tagged apple butter, beef bangers, cheese, feta, gravy, mashed potato, onion, onion gravy, potato, sausage, swiss chard, tomatoes, yoghurt
Guess what’s for lunch today? Leftovers from this month’s daring cooks challenge.
- A slice of green chile and grilled chicken stacked enchilada,
- refried beans and
- a salad with lettuce, onion, baby tomatoes and avocado.
Posted in Packed Lunches
Tagged avacado, cheese, chicken, enchilada, lettuce, onion, refried beans, salad, stacked enchilada, tomatoes, tortilla
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