Results tagged “lunch” from Foodspace

So the other day I bought those Anasazi beans from Whole Foods, and kombu, which is supposed to help tenderize the beans and impart some flavor. I learned about adding kombu to beans during the soak and the cooking from the Real Food Daily cookbook, which has difficult but entirely worthwhile recipes that make you look like a damned genius (and I LOVE the restaurant. If I was rich I'd hike it over there daily, all right. Try the chocolate pudding there -- a dessert I barely cared about if there was a cake or cookie to be had -- it's  ridiculous how good it is).

Ah, distracted by chocolate with just minutes to write. Back to beans.

They came out great (see pic). Beans run something between $.89 and $1.99 a pound these days at Whole Foods, and I recommend the pricier organic varieties. Keep in mind that a pound of dried beans will make 5-6 cups of cooked beans so they go far for very little money (you're lucky if you get 1.5 cups in a can).

Beans are: high in fiber, low in fat, high in iron, a good source of protein and good plant chemicals.  They're also delicious and when cooked correctly taste like tiny baked potatoes.

Except for black-eyed beans and lentils, most dried beans need a good soak. I put mine in a mixing bowl, fill er up, rinse, drain, and fill again 3" over the beans after sorting through the beans for any duds (dark, mangy looking specimens or the odd pebble). Cut a piece of kombu that's about 2-3" long (about half a strip) and leave them to soak overnight. Soaking, in addition to hydrating the beans, will eliminate some of the oligosaccharides in beans that make you blow up like a flesh balloon. Ann Gentry from Real Food Daily says that the kombu also makes the beans more digestible, but I think that's because of the tenderizing.

After they're soaked and you know you'll be around for a bit, drain the beans, toss them into a pot and cover with at least 4" of water, leaving the kombu in, put the heat on the lowest setting, partially cover (and don't let the top slip over the beans or you'll have a foamy mess overflowing in no time -- I lay a wooden spoon over the top and balance the lid over that so it lays there jauntily but can't flatten out), set a timer for 1 hour and walk away. Stir if you feel like it in between. Add a dash of canola oil to discourage the foaming if you wish. Skim off the foam or don't. But after an hour come by and have a bite. Still too firm? Give it another half hour and walk away. Drain.

In my case, serve immediately to small child standing at my feet who, after one taste of some cold-rinsed beans I was checking, demanded a bowl. Mush them up with a fork and throw them into a burrito. Put them over cous cous in a hurry. You get the picture.

I really do. And yet, I told you I don't really pack lunch anymore. But I like it when I do. When I worked in an office I looked forward to my lunch and my book more than anything in the day (and the job wasn't torture or anything. Mostly). And in the heat I never, ever leave the house with out a LARGE cooler bag filled with refreezable ice to keep our water cool and in case the small child has leftovers or I need to bring a snack (it's always one or the other).

I love lunchboxes. They make lunch a lot of fun by giving you little spaces in which you can imagine what it is you'll be dying for come the afternoon and what you'll have waiting for yourself as a treat.  This company makes little plastic boxes (the safe sort) that seal easily and can be opened by a 3 year old that are perfect for snacks (nuts, raisins, a chocolate, crackers -- or grapes, carrots, etc.  Pack wet OR dry but not both because the wet ingredients sog up the dry, but it's like a tiny, inexpensive bento box. 

And then there's bento boxes.   The ingenious Jennifer McCann's terrific web site Veganlunchbox often mentions the coolest new lunchboxes -- check it out (and for ideas, her book is really great even if you aren't vegan but especially if you are)!  Most of these I learned about from her.  I Love Obento is really adorable lunch for the Hello Kitty crowd.  I dig Laptop Lunches, the only downside that some of the lunch containers have no lids so I don't know how they hold up with travel.  I like the idea of the To Go Ware, but there's no way to keep things cold without putting it...in a cooler bag.  But if you're going to work with a refrigerator, they're awfully cool for things like salad and fruits and/or vegetables.  You can also pack frozen fruits and/or vegetables and let them come to temperature in the To-Go Ware.  By the afternoon when they're singing happy birthday in the office over a giant chocolate cake you'll be happy to have it (even if it's just so you can eat the veggies, wipe it out and take some cake home. This is how my mind works).



Here is one I really love:  Lunchsense.  It's a washable, purselike container that snaps together (or apart for a picnic lunch!) and contains lunches like a perfectly formed puzzle.  All of this appeals to my sickening sense of organization and cleanliness and fun.  And comes with an ice pack.   I want one.

A lunchtime proviso: you can't microwave plastic (it migrates into food) so it's best to get a thermos to keep things hot if you need that, or pack a heavy glass container, or keep one at work for the microwave.  And you shouldn't keep it all at room temp either because it's usually more than 2 hours from commute to lunch.   And 2 hours is the time limit on room temperature foods that are normally kept hot or cold.  Any longer and you could get sick.  So consider that stuff and remember that you can always take the stuff out a half hour before you eat it and let it come to room temperature.



All these cute containers give me another reason to love my dishwasher (it's the kind you roll over to the kitchen sink, but it gets the job done and saves me from cleaning 17 little pieces left from lunch.  If you don't have one, stick with bigger containers (like the To-Go Ware pictured at right) that are easy to wash up.

Get yourself a Klean Kanteen (can no one spell?) and you'll be all set.

What to pack?  Here are some Trader Joe's lists that might zero you in a bit, but nothing beats hanging around the store for a bit for ideas.

All of these might seem expensive at around $30 a crack, but consider this: if you're eating lunch at a restaurant 5 days a week, even if you spend just $5, it will only take a couple of weeks for the thing to pay for itself, because bringing your own food is cheaper.  And you'll probably lose weight and be healthier because of what you packed.  And you'll have time for that magazine or book you've been wanting to read.  You'll read it at the park where you'll find a mate because you're looking so good now and you're obviously very intelligent because you're sitting there reading.  In other words, pack a lunch and all will be right in your world.  You don't believe me but just try it and see if I'm wrong.

I have the advantage of working at home most of the time, which means I can make my lunch on the fly. The downside: I often end up standing in front of the open fridge wishing I had started some rice half an hour ago when I wasn't starving. Or that someone would swing by and make me a meal.

So today I ended up whipping up one of my very favorite things: an omelette. Not just any, but an imitation of Le Pain Quotidien's lovely, lovely parmesan pesto omelette, since I'm a lady who lunches...mostly at home. This is a fast, good, pretty low fat way of making an omelette that tastes as good or better than the kind made with plasticky drooling cheese. Wish I'd thought of taking a picture of it before the parmesan started to melt, but there you go.

You need:

• One small omelette pan (if you don't have one I recommend the 8" open skillet most manufacturers of expensive sets use as a "try me" pan: a good one is about $20 and for eggs, go non-stick).
• cheese slicer or grater (or sharp knife and patience)
  
• a carton of egg whites or perhaps 4 freshly cracked ones
  
• A block of parmesan cheese (get the real stuff)
  
• Trader Joe's Pesto alla Genovese (basil pesto) (a dab will do ya, trust me)
  
• a tiny amount of butter or trans-fat free margarine like Earth Balance for the pan
  

All of the ingredients came from Trader Joe's.  The egg whites are good for at least 2 omelettes -- use within the week, and the other stuff will last...a couple of months!  All for about the cost of one omelette at a restaurant. 

Slice yourself some cheese, very thin (I use the center slicer on an old grater).
Heat up the pan on low, toss in the butter/margarine (half a teaspoon will do) to coat.  Pour in half a cup of egg or more when the pan is heated.  Omelettes are supposed to be made on high heat, but I prefer a gentler heat and to wait so that there isn't much "skin" formed around the omelette.  If you prefer that, heat on high.  After the egg turns white and starts to bubble around the edges, gently lift the sides with a spatula and tilt the pan, allowing the extra egg on top to flow underneath.  When the top looks soft but not watery, add 1/2-1 teaspoon pesto, then fold to make the omelette.  Gently heat for another 30 seconds to a minute, then plate and add the cheese over the top.  Makes a good dinner with very little mess.

Le Pain Quotidien serves the omelette with artisan bread and a small salad of baby greens with vinaigrette, which is surprisingly perfect even in the morning.  TJs sells bagged greens, vinaigrette and baguettes if you're in the mood to go all European.  And there you go.