What should I have for lunch today?!
What should I have for lunch today?
yes, I know this is an odd question but I am a vegitarian and I have no more creative ideas, can you help me?
Answers:
Well, I don't know if you eat fish, but I have a really good seafood dish that's really quick.
Take 1 can of tuna/albacore/other fish, and mix it with some low fat cottage cheese. Add onions and canned corn as desired. Heat up a roll, and viola! It's delicious.
subway eat fresh
Why don't you come over and after lunch we can watch a movie?
Have you ever tried Chik Patties by Morningstar Farms?
They are frozen breded veggie patties.
You can heat them up in a microwave or heat them in a toaster oven (the best way in my opinion).
I eat them plain or put them in a tortilla with melted cheese.
They are the best!
Some recipes..
I suggest the vegetable soup for today's lunch. Unfortunately I'm out of broccoli so I won't eat it today :(
Mushroom stifado
500 gr small mushrooms
250 gr onions cut in rolls
5-6 spoons of oil
salt, pepper
bay leaves
1 cinammon stick
1/3 cup red dry wine
1/5 cup vinegar
Cut the onions (not in very small pieces). Boil the mushrooms for a couple of minutes in water and then take them out and leave aside. Put the oil in the pan. When it gets hot put in the onions and keep stirring for about two minutes. Lower the fire and keep stirring until they get soft. Add the mushrooms, wine, vinegar, salt pepper cinnamon and bay leave (keep stirring). When the wine and vinegar begin to boil put the lid on the pot and lower the fire so that the sauce is barely boiling.Add a bit of water.Leave it until most of the water evaporates (keep checking every couple of minutes , it shouldnt take more than 15 in total but stir occasionally). Before removing it from the fire check taste and
add salt accordingly - if you think it's needed.
Vegetable soup (for best results you need a mixer)
broccoli (about 300gr)
2-3 small potatoes
1-2 medium carrots
sweetcorn (a handful)
some fresh cream (I use about 100ml or less)
fresh parsley - about one big spoons (cut)
salt
pepper
Cut the broccoli in relatively small pieces. Peel the potatoes and cut them in 4, peel and cut the carrots. Boil water, add some salt. Then add the potatoes and the broccoli stem in the water. After 7-10 minutes add the carrots and 5 minutes afterwards add the floret. Leave to boil for a bit. Try mushing them with a fork (just to check if they are soft enough). IF yes, leave enough water for the vegetable to be covered and remove from heat. Add parsley. Blend the rest of the mixture. (I use a hand mixer directly in the pot and don't like to make it entirely smooth. Add sweetcorn (if it's frozen put the pot on low fire with the lid on for 2-3 minutes -
not really necessary because the mixture is so hot that it will be done by itself) Then, remove from heat, add fresh cream and stir.
This is a very flexible recipe, you can just add/remove ingredients based on what you like.
Things that are easy to mush though at first (potatoes, carrots, broccoli, cauliflower, etc ), mush, and then the more solid vegetables (sweetcorn, mushrooms).
Mushroom veggie balls
2 cups mushrooms cut in small pieces
half a lemon juice (2-3 spoons)
1 cup of grated potatoe (drained)
3/4 cup grated onion (drained)
3 big slices of bread, cut in pieces, put in a bowl and throw a bit of water on it, then drain with your hands.
1 spoon of dry mint
2-3 spoons of olive oil(strong taste if possible)
about 8 spoons of cut parsley
salt (about 1 spoon), cinnamon, pepper
1/3 cup of self raising flower
1/3 cup crushed toast
a bit of oil
Boil the mushrooms in water with the lemon juice for 4-5 minutes. Drain them entirely. (Wait until the cool down and drain with your hands. (They should be about 1 cup after boiled).
Put in a big bowl the mushrooms, potatoes, bread, onion, mint, olive oil parsley, pepper, cinnamon and salt and mix them well. Check that the mixture is drained well, if not, when creating the balls push the mixture well in your hands so that the water comes out. Meanwhile, create the balls and place them in a seperate plate.
In another bowl mix the toast with the flour.
Put oil in a pan and heat. When oil starts burning roll the veggie balls in the flour/toast mixture and fry.
Same recipe applies for spinach veggie balls.
Note: You can make the mixture a day before and leave it in the fridge
Coriander potatoes**
small potatoes (one potato can almost fit entirely in a closed hand)
coriander seeds (2-3 spoons) crushed
salt,pepper
red dry wine (1/2 cup)
olive oil
Wash potatoes well. Do not peel. Cut in 2. (If you think they are too big cut in 4 or more). Take a knife and punch holes into each.
Heat the oil (The oil should be about half a centimeter high from the bottom of the pot/pan), then add the potatoes. When the potatoes get some color outside (they don't need to be cooked entirely but should start getting soft) add salt, pepper, crushed coriander seeds. Stir well. Then add the wine and lower the heat. Stir and check every couple of minutes. Add more wine if necessary.
Lentils
1 cup of lentils (not the small fast to cook lentils)
1 big chopped onion
1 big grated carrot
1 grated tomato
2 sticks chopped celery
half an onion juice
a bit of olive oil
Put lentils in a pot with cold water. Put on high heat and leave until water boils. Then, drain water and wash lentil with cold water. Again, put cold water in the pot and put the lentils on high heat. When they start boiling, lower the heat a bit and add lemon juice and salt. Wait until lentils start to get softer (add more water if necessary). When they do, if there is a lot of extra water, just leave enough to cover them. Add onions and olive oil first. After a couple of minutes add the rest of the vegetables. Stir and taster occasionally to see if they are done. (If you don't have all the vegetables it's ok. All you need is the onion. The rest are not that essential.
Stuffed mushrooms with feta
medium sized mushrooms (not closed cup)
1 grated plum tomato
1/2-1 grated garlic glove
2 spoons chopped parsley
1-2 spoons olive oil
some oregano
1/2 pack of feta
Take the stem off the mushrooms (don't throw away). Add a hint of olive oil on each mushroom (Cup looking up) and put them on the grill for 3 minutes - or until water starts coming out. Then take out of the oven and leave them aside to cool.
Chop stem and put in microwave for about a minute or cook until it gets soft. Then leave it on the side.
Mush feta. Add tomato, garlic, parsley, oregano and olive oil. Mix well with mixer or fork. Try mixture and add salt, pepper according to taste. Add the chopped mushroom stems and mix.
Fill the mushrooms with the mixture and put in oven for 10 minutes on low temperature.
You can also use the same mixture (without the mushrooms stems) to fill peppers. I don't do it very often because I can't find small pointed peppers in the UK. Normal peppers are just too big.
Filled peppers (Gemista)
1 cup of long grain rice
1 chopped onion
200gr chopped mushrooms
a couple of peppers (I like colors so I use green, yellow and red - also for the taste variation)
3-4 spoons of olive oil
2 spoons of parsley
2 grated tomatoes
salt
pepper
Cut top off peppers and empty. Put in oven for a bit until they start getting soft. Then leave them aside to cool. Heat oil in a big pan or pot. Add rice and stir until it begins to color a bit. Add onion and stir. After 1-2 minutes add tomatoes, mushrooms, parsley, salt and pepper. Stir well. Add a cup of water and wait until it's absorbed. Take pot off the heat. Fill peppers. Put peppers in a pot sideways and add a mixture of water, a bit of olive oil, salt and pepper. so that peppers are half covered. Put in oven at 200. After 10 minutes turn peppers so that the other half is covered with the mixture. They should be done when most of the mixture is absorbed.
Penne with vegetables and fresh cream
250 gr penne (I use wholewheat)
200 gr mushrooms - cut in 4
200 gr spinach
1 big pepper - cut in big pieces
1 spoon olive oil
1 small can of sweetcorn or 2 handfuls of frozen
150 grams grated cheese (I usually use 50 gr halloumi and 100gr other cheese but I have also used just cheddar or just mozarella and it tastes good no matter what)
100ml fresh cream
salt
pepper
Fill pot with water and add some salt. Wait until water boils and add penne. Cook until penne is done. Drain and put under cold water (so they don't get sticky). Drain and leave aside. Put olive oil in pot (use same pot). Add peppers. When they start getting a bit soft, add mushrooms. After about a minute add spinach too. Stir. When spinach begins to cook add salt and pepper and stir. again. Add sweetcorn.Take off heat. Add penne, 2/3 of the grated cheese and fresh cream. Stir well. Put mixture into oven dish and cover with rest of grated cheese. Put in oven at 180 and leave for about 15 minutes. When it's done you can stir if you want but in my house we fight for the crunchy top so it's up to you.
Spinach
1 pack of spinach
1 lemon's juice
1 glove garlic
2 spoons olive oil
Chop garlic. Put in a bowl, add lemon juice and olive oil. Mix well. Add spinach and stir. Leave it sit for a couple of minutes. Put in pot, put lid on and cook on low heat for a couple of minutes. Stir every 30 seconds.
Mushrooms with cream sauce
400gr mushrooms
1 onion
worcestershire sauce
100 ml fresh cream
1 spoon chopped parsley
salt
pepper
2 spoons olive oil
a bit of white wine (optional)
Cut mushrooms in 4. Boil in water for a couple of minutes and then drain. Heat oil in pan. Add onions until they start getting soft. Add mushrooms and parsley, salt and pepper. Stir. Add wine. When mushrooms start getting some color add fresh cream and worcestershire sauce. Stir and leave on low heat for 1-2 minutes.
Boiled vegetables
broccoli
carrots
spring onion
veg stock
white wine
pepper
olive oil
Heat olive oil. Fry carrots and broccoli stem for 1 minute. Add spring onion. Stir. Add one cup of water and veg stock cut in small pieces(easier to dissolve). Wait until water boils. Add 1/4 cup white wine. Put in low heat and leave. Stir occasionally. When it's done add pepper and stir.
yes eat a sandwich with humus(spread), tomato and lettuce. i love that.