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Posts Tagged ‘lunch’

There’s been a lot going on here at this half of WCWWC, which partially explains why I haven’t posted in well over a month. One thing that has been keeping me away from the blog is that Andrew and I recently purchased a condo. Between moving, unpacking, and getting settled, our meals at home have been pretty simple and not that interesting. But the tides are turning my friends. We’re (somewhat) settled, I’ve got a wonderful new kitchen, and I am ready to cook again.

This past weekend, my parents came down to check out our new digs. Since the  purpose of their visit was to see our place, we opted to have lunch at our house versus eating out. The weather forecast was hot and humid, so I knew the meal should be light, refreshing, and easy.

Menu

  • Grilled skirt steak
  • Salad with peas, scallions, feta, and lemon dressing
  • Grilled zucchini and summer squash

I’ll start with the steak.

Ingredients:

  • 1 skirt steak (approximately 1.25 lbs)
  • Juice of 2 limes
  • 2 Tbsp soy sauce
  • 2 scallions, finely sliced
  • 2 cloves garlic, minced
  • 1-inch knob of ginger, grated
  • Drizzle sesame oil
  • Dash of red pepper flakes

Directions:

Combine the last 5 ingredients in a bowl and whisk together. Score skirt steak in a criss-cross pattern with a knife. Combine steak and marinade in a gallon Ziploc bag for at least 3 hours and up to 24 hours, turning occasionally. Grill steak over high heat for five minutes on each side. Once you take the steak off the grill, let is rest for 5-10 minutes, then slice and serve. You may be tempted to skip this last step. Don’t. No matter how hungry you are. Letting the steak rest will insure a tasty, juicy piece of beef.

Honestly, I’m not a huge steak person. But if I am going to eat it, I like it well-marinated and hot off the grill.

Now, on to the salad. First things first, this was not my brainchild. My friend and former coworker had Andrew and I over for dinner a few weeks ago and made this salad. It was unbelievable; light, refreshing, and summery.  Here’s my take:

Ingredients:

  • 1 small head of butter lettuce
  • 1 small head of romaine lettuce
  • 1 cup frozen peas, thawed
  • 3 scallions, sliced thin
  • 1 block feta cheese, crumbled
  • Juice of one lemon
  • 1/4 cup olive oil
  • Salt and pepper

Directions:

Chop and wash lettuce. Combine lettuce in a large salad bowl with peas, scallions, and feta. In a smaller bowl, whisk the lemon juice, olive oil, salt and pepper together. Drizzle dressing over lettuce mixture and toss.

Finally, the zucchini and squash. This is a favorite of ours and we make it at least once a week. Best part is, it is super easy.

Ingredients:

  • 1 zucchini
  • 1 summer squash
  • Olive oil
  • Salt, pepper, and garlic powder

Directions: slice zucchini and squash lengthwise into 1/2 centimeter slices. Toss with a drizzle of olive oil and then add salt, pepper, and garlic powder to taste. Grill on medium high until the squash changes texture on top and has good grill marks on the bottom side. Flip the slices and grill for a few more minutes.

All together now!

Lizzie joined us for lunch and made an awesome dessert involving peaches and the grill. But that’s another post for another time…

This was a light and refreshing meal that we were all able to enjoy eating outside despite the hot and humid weather. It was very easy to put together and, if I do say so myself, had a touch of sophistication. Try this next time you need a light and tasty lunch or dinner for company.

{Catherine}

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I originally made this as a side dish for a pre-Memorial Day BBQ Andrew and I hosted when we were visiting his family in South Jersey. I used brown rice for that version, and it was so tasty I couldn’t wait to make it again back at home. I made a big batch this week and took it to work for lunch. Since I would be eating this on its own, I wanted a grain with a little more staying power. I chose quinoa.

Have you heard of quinoa? Up until a year ago, neither had I. While it often functions as a grain in recipes, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. Quinoa packs a serious punch of vegetarian protein, making it a great choice for this lunchtime salad.  That said, you could make this recipe using any grain you would like–brown rice, white rice, millet, cous cous, bulger, etc.

Ingredients:

  • 3 cups cooked quinoa (or grain of your choice)
  • Half an English cucumber, chopped
  • 1/4 red onion, chopped
  • 1 orange pepper, chopped
  • 15-20 grape tomatoes, halved
  • 2 ounces goat cheese, crumbled
  • 2 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 Tbs Dijon mustard
  • Salt and pepper to taste

Directions:

Mix first 5 ingredients (quinoa through goat cheese) in a large bowl. In a small bowl, whisk olive oil, vinegar, Dijon mustard, and salt and pepper. Allow flavors to combine at least 1 hour before serving.

Have you ever tried quinoa?

{Catherine}

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One of my favorite things to get when I go to a Vietnamese  restaurant are fresh rolls. These rolls are light, refreshing, and usually come with peanut sauce for dipping. What else do you need?  A few nights ago, I decided to make some at home. They were tasty, but I’m not going to post about them.  Let’s just say my rolling skills could use a bit of work before I share them with the world.  

What I am going to post about it what I did with the leftovers. You see, one of the key ingredients of fresh rolls is bún, or rice vermicelli noodles.  

  

Lizzie stopped by as I was prepping this meal and we were catching up about her trip to NYC. I must have been distracted, because for some reason I cooked this entire bag of rice noodles, leaving me with about 9 more servings than I needed. Never one to waste good food, I knew I needed to come up with a delicious use for these leftover noodles.  

Deconstructed fresh roll salad with spicy peanut sesame dressing
  

This recipe is for one lunch portion.  

For the salad  

  • Handful arugula (could use any green, such as spinach or lettuce)
  • Handful cooked rice vermicelli
  • Handful cole slaw mix (could also use shredded cabbage)
  • 1/2 red or yellow bell pepper, chopped
  • 1 tablespoon fresh cilantro

For the dressing  

  • 1 teaspoon peanut butter
  • 1 teaspoon tahini
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons tamari (a.k.a. wheat-free soy sauce, you could also use regular soy sauce)
  • A few drops of sesame oil
  • Healthy squirt of Sriracha
  • Dash of garlic powder

To start, assemble your salad fixings.  

  

Next, make your dressing.  

  

A note about the sesame oil. There is no doubt that this is an expensive ingredient. That little bottle set me back a cool $5.99. That said, a little goes a long way. A few drops of sesame oil in this sauce gives it that extra something something. Consider it more of a seasoning than a cooking oil and your investment will pay off in dividends of flavor. 

Back to the instructions. Combine all ingredients in a small bowl and whisk. Do not be alarmed if the dressing starts to look a bit, well, curdled.  

Yuck!

 

I promise that if you keep whisking a bit longer, the dressing will come to a smooth, velvety consistency.  

Yum!

 

This will probably be a bit thick. Add water 1 teaspoon at a time and whisk to combine until the dressing has your desired consistency. Once you do this, simply drizzle it over your salad mixture and you are ready to enjoy a healthy, tasty, and unique lunch. Take that, turkey sandwich!  

{C}

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