Tag Archives: 30 minute meals

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

Spring Vegetable Salad with Couscous – with our without your hair on fire

There are a lot of things I love about this dish – its color, its simplicity, its ability to satisfy my craving for summer produce when spring is juuuuuust starting to bud. But most of all I love how quick you can (quite literally) throw it together.

I made this about a week ago when I had to go from work to grocery store to home to stove to table and back out the door again in about an hour. I am a huge advocate for cooking real, whole foods at home. Is it easier for me since I don’t have kids? Probably. Does that mean we’re all destined for a life of hamburger helper? No, absolutely not. It’s simply overcoming the learning curve of knowing what foods cook faster than others. For example, this would probably taste good with brown rice too, but that takes 50 minutes to cook. Israeli couscous takes all of 15. After that, proteins usually eat up the most time in the cooking process but you can eat this with a poached egg, broiled white fish or a can of black beans tossed in with the veggie salad – all of which take 15 minutes or less.

And the photography? Well, I was hungry and in a hurry so I fired off about 15 shots before I sat down and dug in – all with enough time to actually savor the dish. Mmmm.

Spring Veggie Salad

Makes enough for 2 as main dish

Ingredients

  • 1 ½ cups Israeli couscous
  • 3 cups broth (veggie or chicken)
  • ½ small bunch of asparagus with last 3″ chopped off
  • olive oil
  • salt
  • pepper
  • 1 pint cherry tomatoes, halved
  • 1 golden beet, peeled and cut into matchstick pieces
  • 1 small bunch green onions, chopped (minus the white ends unless you prefer a stronger onion taste)
  • 1 small cucumber, cut into ½” dice
  • 1 cup fresh basil, coarsely chopped
  • 2 Tbsp olive oil
  • 3 Tbsp white wine vinegar
  • 1 pinch salt and pepper (to taste)

Directions:

  1. As you run in the door, pull out small (2 quart) sauce pot and lid. Begin cooking couscous per package directions, except replace water with broth and when it tells you to get the water boiling first, ignore that – that’s for people with time. Instead, set stove timer to remind yourself to check the couscous for doneness about 1-2 minutes before the package recommendations since you’ll be distracted chopping vegetables.
  2. Get protein cooking if needed. Remember, leftovers from previous night could work well, too.
  3. Turn broiler on to start warming up the oven. Arrange (read:  throw, helter-skelter) asparagus on a baking sheet and drizzle with olive oil plus a pinch of salt and some ground pepper. Roll the asparagus between the cookie sheet and the palm of your hand to coat with olive oil. Put in oven and check once you hear it sizzling for about a minute (4-5 minutes total depending on the thickness of the asparagus stalks). Broil asparagus to your desired doneness (just tender to cooked through with crispy tips), giving the baking sheet a good shake if needed to turn the stalks.
  4. Pull out your cutting board and favorite knife and start chopping vegetables, tossing them into a large tupperware container as you get each completed. You didn’t forget about your couscous did you?
  5. In small bowl, whisk together oil, vinegar, salt and pepper. The basil and onion add a lot of flavor to this salad, but feel free to add other ingredients/seasonings like garlic, brown mustard or a bit of sugar.
  6. Add dressing to large container of chopped veggies, onion and basil. Cover and shake that puppy like nobody’s business – a.k.a. “until well coated”. Don’t forget to add in your drained and rinsed black beans if you’re using those. You can also add in the couscous if you want it mixed together all as one.
  7. Bring together asparagus + protein + salad onto plate/bowl/trough and enjoy.

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Filed under Great Grains, Lunch/Dinner, Main Dish