october 23 macaroni and cheese

individual macaroni and cheese
topped with panko bread crumbs and baked

october 19 mock shepherds pie

The weather is getting colder here and it is time for cozy comfort foods that require the oven. Those are my favorite kind of foods.
Today we had mock shepherds pie, because I really know how to rock those soy meatballs in inventive ways. ;) The meatballs were simmered in a homemade onion gravy and then combined with mixed vegetables, put into a casserole, and topped with garlic mashed potatoes and lots of black pepper before being baked in the oven til the top is slightly browned.

october 18 chicken with orange sauce

chicken with orange sauce over rice with peas

october 17 little big star

dirty rice in a star shaped baked tortilla bowl topped with tiny cheese stars.
lettuce and grape tomatoes on the side.

august 9 vegetable samosas

august 8 vegetarian enchilada casserole

tortillas
spanish rice
soy meatballs cooked in enchilada sauce
chopped onions
cherry tomatoes
kernels sliced from left over corn on the cob.
mexican cheese blend, shredded

layer ingredients into the center of a tortilla. roll up and place in a casserole dish, lining them up side by side. top with enchilada sauce and cheese and more tomatoes (of course!) cover and bake in the 375 degree oven for about 20 minutes or until the enchilada sauce bubbles in the casserole.

august 4 spanish rice bowl

A little leftover spanish rice garnished with extra tomatoes and cheese and some grilled chile flour tortilla spears.

august 3 summer cous cous

Hot summer days this past week. I have no desire to be cooking in the kitchen. This meal not only gets me away from a hot stove, but it also uses lots of vegetables from the garden. Including tomatoes, which are overflowing everywhere!

july 22 breaded eggplant

july12 simple vegetable fried rice

FOR: simple vegetable fried rice
DATE: July 12
PLACE: bento

R.E.C.I.P.E.

simple fried rice
I used a 10 inch skillet with a cover and steamed broccoli, carrots, peas, and bean sprouts in 4 tbsps of water until crisp tender and the water was mostly gone.
I added 2 tbsps of canola oil and 1/4 cup of onions and stir fried the vegetables. When the onions were soft I added 3 cups of cold rice and 2 tbsps of soy sauce. Breaking up the rice and stirring it together with the vegetables until heated through.

july 11 rice picture bento

FOR: bento with rice and vegetables
DATE: July 11
PLACE: bento to take on an outdoor picnic

R.E.C.I.P.E.
The base of this bento is jasmine rice, then a ground layer of steamed broccoli with sesame furikake. The flowers are carrots with stems made of chives and tiny basil leaves.

july 7 farfalle with spinach and tomatoes

FOR: Farfalle with Spinach and Tomatoes
DATE: July 7
PLACE: lunch at home

R.E.C.I.P.E.
Farfalle with Spinach and Tomatoes
1 package (12 oz.) of bow tie pasta (farfalle)
2 tbsp extra virgin olive oil
1/2 tsp of minced garlic
1 bag of fresh spinach
1/2 tsp of each salt and pepper
1 pint of grape tomatoes, halved
1/4 cup of parmesan cheese

1. Cook pasta as package directs.
2. Heat oil in a large skillet, add garlic and saute about 1 minute, until garlic is golden. Add half of the salt and pepper. Add half of the spinach. Saute 1 minute. Add remaining spinach and cook until wilted. About another minute. Remove to a plate.
3. Heat tomatoes in the same skillet with remaining salt and pepper. Add a tiny bit more olive oil if necessary. Cook until tomatoes start getting juicy. (about 1 minute)Set aside with wilted spinach.
4. Drain pasta and rinse under cold water until pasta is cool. Drain well.
5. Put all ingredients in a serving bowl and toss well to coat pasta with oil and vegetables.
6. Sprinkle in parmesan cheese and serve.

adapted from a recipe in Woman's Day

july 6 thai noodle salad

FOR: Thai Noodle Salad
DATE: July 6
PLACE: lunch at home

R.E.C.I.P.E.

Thai Noodle Salad

8 oz. udon noodles

Dressing
2/3 cup bottled peanut sauce
2 tbsp cider vinegar
2 tbsp water
pinch of minced garlic

1 cucumber quartered lengthwise and sliced thinly crosswise
2 medium carrots, grated
1/2 cup sliced scallions
1/4 cup peanuts, chopped

1. Cook udon according to package directions. Drain and rinse under cold water until cool. Drain well.
2. Mix dressing ingredients in a large bowl. Add cucumber, carrots, and scallions. Toss to mix. Add cooled pasta and mix to coat. Sprinkle individual servings with chopped peanuts.

july 5 diner style hot dogs

FOR: diner style hot dogs
DATE: July 5
PLACE: post holiday lunch at home

R.E.C.I.P.E.
hot dog pan fried in organic butter
crisps
orange pepper cut into sticks

june 30 biryani

FOR: Biryani with Soy Meatballs
DATE: June 30
PLACE: easy to prepare lunch at home

R.E.C.I.P.E.
This dish is made using vegetable biryani and soy "meatless" meatballs from the frozen foods section of Trader Joe's. I prepare it by stir frying the biryani in a little oil and using the baking method of cooking the meatballs listed on the back of the package. After both components are cooked, combine in a bowl and serve.

june 29 paninis

FOR: Panini
DATE: June 29
PLACE: lunch at home

R.E.C.I.P.E.
Our version of a panini on flatbread...in this case, with a blend of three cheeses and red peppers in the middle.

june 28 spaghetti bolognese and frozen chocolate bananas

FOR: spaghetti bolognese
DATE: June 28
PLACE: at home

R.E.C.I.P.E.

Frozen Chocolate Bananas
1/2 cup semisweet chocolate chips
2 tablespoons honey
1/4 cup peanut butter
2 tablespoons milk
3 medium firm bananas, cut crosswise in half
6 small wooden skewers or popsicle sticks

Directions:
In a small heavy saucepan, over low heat, melt chocolate chips and honey, stirring constantly.
Add peanut butter stirring until smooth.
Remove from heat and stir in milk.
Peel bananas and insert wooden sticks into thickest end.
Spoon chocolate mixture over bananas to coat or dip bananas into mixture if possible.
Place on a wax paper lined cookie sheet.
Freeze for at least 30 minutes and serve frozen.

june 27 focaccia bbq sandwich

FOR: Italian seasoned bbq on foccacia with rosemary balsamic potatoes and chocolate chip cake with strawberries
DATE: June 27
PLACE: at home

R.E.C.I.P.E.

june 26 roastbeef wrap

FOR: roast beef wrap
DATE: June 26
PLACE: lunch at home

R.E.C.I.P.E

roast beef wrap with arugula, basil, and tomatoes dressed with a mustard vinagrette on a warmed whole wheat tortilla
barbeque flavored soy crisps

pretty in pink

mesclun mix with raspberry vinagrette and sun flower seeds

Friday

onigiri wrapped in nori and sprinkled with furikake

Thursday

chicken with orange sauce over jasmine rice

tuesday lunch

cous cous salad with carrots, tomatoes, yellow peppers, scallions
naan bread warmed with butter glaze

Monday

Ham and cheese wrapped in a flour tortilla
red, yellow, and orange peppers
rice crackers
mini fruit kebabs with cantelope, watermelon, and dried blueberries

The first USA game in the World Cup today.
Since it was played over lunchtime...
red white and blue potato salad made with olive oil and balsamic vinegar and some chives and salt and pepper.