Category Archives: Crazy Quick

How to make lunch without even trying

Dear reader,

Be thankful I deleted the first version of this post. It was long, rambling and bogged down with more with tangents then a trig exam. Even I was bored. In hindsight, it was indicative of how my brain’s been working lately but before I get on a tangent in my anti-tangent prequel here are the cliff notes to my original post. Which I did as a math equation because now all I can think about are tangents.

-Kristy

(Completely preoccupied with 5 year plan * 2 weeks)/eating to sustain energy levels = (Fridge full of uneaten produce – bananas – almonds)^recently drained Starbucks card = lethargic Kristy

Mentally focused Kristy = sleep + x

Solve for x

X = eat actual food =

I like Applegate products because they make convenience foods (like the Italian chicken sausage above or deli meat) that still resembles food. They typically have about 5 ingredients or less – all of which I can pronounce – and come from animals that were raised healthfully (which I could explain what I mean by that but I won’t for brevity). Combo this with a tomato basil salad I put together while waiting* for the sausage to cook and the end result is that I finally had a decent meal and it came together in under 10 minutes.

* I use the term waiting loosely here. Technically it should have taken the whole 10 minutes to cook the sausage in the skillet, but I was too inpatient so I sliced it in order to get it to cook faster. I bet you thought I did that to make it look pretty? Nope. I’m just really flippin’ inpatient.

My next goal is to not eat a banana with almond butter for dinner…again.

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Filed under Crazy Quick, Lunch/Dinner

Tomato Salad

This past spring I finally had the opportunity to join a CSA. For those of you not in the know yet, CSA stands for Community Supported Agriculture. It basically means at the beginning of the year (typically around March) you buy a share of a local farm and then each week you get to pick up your freshly grown produce. To be honest, the only downside I’ve found with being part of a CSA is that I don’t have a reason to visit the farmer’s market as often. I LOVE the farmer’s market. I actually remember the first time I visited the Saturday market here in CoMo. I was on the phone with my mom at the time and as I drove up and saw the market in all its glory I gave my mom the “I’ll call you back!” and hung up on her. I was that excited. Luckily, she doesn’t appear to have held it against me over the years.

Anyway, I have to plug the Root Cellar here. They were the only reason I was able to do it. I’ve wanted to join a CSA since about 2006 but could never fork up $400-$500 all at once to pay for a year’s worth of produce. Lucky for me, since the Root Cellar is a local grocer the put together their own CSAs from several local farms and are able to sell them on a weekly basis. This means that for $20 a week I get a TON of produce – all of which is local and most of which is organic. For example, this past week I got the largest eggplant I’ve ever seen, peaches, basil, greens, tomatoes, jalapeño peppers, summer squash and onions. Which leads me to the recipe…

…in a second. Lately I’ve been getting a lot of tomatoes and basil. Tomatoes are one of my favorite, favorite, favorite parts of summer. It’s like summer doesn’t really happen for me until I cut into the first truly red tomato of the year. I’ve been known to eat a pint of cherry tomatoes for lunch. Mmmmm. I digress. But even with that the tomatoes can pile up on me if I don’t eat them consistently. To help with that I’ve been making tomato salad as a way to use both them and the basil up. It’s super easy and I can use up leftovers in a lot of different ways. I’ll eat this on top of a bunch of greens as a salad, put it on top of a piece of fish or eggs, add in shrimp to make a quick lunch or mix in some pine nuts for a snack (what I was doing in the picture below). Here’s my recipe – though if you know me you know I don’t actually measure anything, which is why I don’t include any here. Sorry. You’ll live. And it will probably still taste good.

INGREDIENTS

1-2 medium tomatoes, diced – I try to remove most of the seeds as well

1/2 small red onion very thinly sliced – or more considering your social situation

1-2 glugs olive oil – if you keep good olive oil in the house, now would be the time to use it

3-4 dashes (maybe 1 Tbsp) balsamic vinegar – fun fact:  it’s taken me at least 3 years to learn how to spell balsamic correctly

1-2 cloves garlic – or more considering your social situation

basil, chiffonade – lots! that stuff is GOOD!

salt and freshly ground black pepper to taste – I don’t have anything to write here, I just wanted to be consistent

DIRECTIONS

Put in bowl. Stir. Taste. Adjust. Eat. Repeat.

Other options:

  • jalapeño and cilantro instead of basil
  • add in mango
  • add in pine nuts
  • lime and avocado instead of balsamic and basil

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Filed under Appetizers, Crazy Quick, Lunch/Dinner, Salads