»
S
I
D
E
B
A
R
«
Foodie Tuesday: what to do with all the hardboiled eggs
Apr 26th, 2011 by Nancy

egg salad samI’ve got a fridge full of them,’you?

Today’s Foodie Tuesday entry offers up a quick and simple, kind, easy twist on the soggy mush of bad-egg-salad-on-soggy-white-bread: a sliced hard boiled egg with provolone, a tomato slice, sprouts, and herbed mayo on a lightly toasted English muffin. It’s brought to you by kokomama and inspired by a breakfast she noshed when working at a cafe in college.

Substitution ideas abound: no provolone in the fridge? Try havarti; tomatoes are all gone? Soak and mince sundried tomatoes, or use the marinated-in-a-jar kind. No sprouts? Any greens would probably work well, and I think I might make use of the dandelion greens in my back yard.

Note to all you Lunchsense users: this shows off several features of your lunchbox, one obvious and one not so much.  The obvious one is that the ice pack will keep this egg and mayo-laden treat fresh and cool for hours; the lesser-known (but no less valuable) feature is that since the food containers hold a sandwich in the same orientation as when it’s sitting on a plate, the sandwich guts don’t slide out from between the bread slices on your way to work.  Lunch looks just as good when you open up the containers as when you made the lunch.

Next up: a healthy, refreshing sandwich that makes use of all the leftover jelly beans.
Ha, I wish.
Foodie Tuesday: Marinated Flank steak
Apr 19th, 2011 by Nancy
Flank steak. Yum.

Flank steak. Yum.

We bought half a cow last week.

If you haven’t looked into buying a part of or a whole farm animal, I’d like to endorse the practice.  We started by buying half a hog from a co-worker of my husband’s about 15 years ago, and have repeated the process several times in the last decade.

I’ll save the particulars of bulk meat buying for another day, but I wanted to mention it because of my favorite cut, the flank steak.  It’s not the tenderest cut by far, but I have an old family recipe that sends me back to my childhood every time we serve it up.  Besides, flank makes a yummy dinner one day and an even better steak sandwich, in your lunchbox, the next day.

By the way, if you’ve ever bought “London broil” at the grocery store, you probably got flank steak or top round.  London broil is a cooking method to make the best of a tasty-but-tough cut, and that’s exactly what this recipe does.

Note that the recipe probably came into my life in the late 60’s and some of the ingredients (ketchup, vegetable oil) reflect it.  I’m sure, in its day, it bordered on exotic: garlic! soy sauce! no salt (soy sauce notwithstanding)! More than an 1/8th teaspoon pepper! An actual spice!  That said, it works exceedingly well, is simplicity itself, and never fails to wow family and guests alike.

Here’s the recipe.  Simple, accessible, delicious:

Marinated Flank

Combine:

4 cloves garlic, minced

1/4 C soy sauce (or tamari, per your preference)

2 T ketchup (any brand will do)

2 T vegetable oil

1 t ground pepper

1 t dried oregano

Pour over a two to three lb. flank steak, refrigerate and let marinate 4-12 hours. Grill over or broil under high heat to your liking (though this less-than-tender cut does best if grilled no more than medium rare – 140 degrees), then remove the steak and allow to rest 10 minutes.  Slice thinly across the grain and serve.

Hoard the leftovers (if any), and serve on a hoagie roll for lunch the next day.

Foodie Tuesday: a new series
Mar 16th, 2011 by Nancy

I make the lunchbox.  YOU make the lunch.

This has always been my response when customers ask if the Lunchsense lunchbox they’ve just ordered will come, um, pre-loaded.

You might think I’d be all about recipes, clever tips, great photos – an endless resource for what to put in that fancy new lunchbox.   As you might know, I’m a huge fan of food, from growing it to cooking, reading about, and most of all eating it, in (most) all its wondrous form.

But how do most of MY lunch-packing adventures go?  Not so adventurous, frankly.  I usually only pack lunch for my 3rd grader and 5th grader, and their tastes are…still developing, shall we say.  If I were to even try writing about what I usually pack for these two I’d run out of words by Friday, and you’d get pretty sick of what I had to say by about Wednesday.  ‘Hardly inspiring,  I’m sorry to say.

I’m not doing you any favors, though, if I’m not sharing some of the eye-popping, jaw-dropping, mouth-watering delectables that come across my desk and browser in the course of business, so as of today I will officially start fixing that.

By the way, how do you define a foodie?  Is it someone who’s a food snob?  Someone obsessed with eating “correctly” (whatever that means)?  Let me know, I’d love to hear your thoughts about “my-lunch-can-beat-up-your-lunch” food snobbery (or would that be “my lunch can have your lunch for lunch”?)  vs. genuine, heartfelt foodie-ness.

So then, today: what’s on the (virtual) menu?

Since it’s lunch, and that conjures images of sandwiches, I’ll start with this: Raspberry Chipotle sauced Pulled Pork Leftovers topped with Candied red onions & provolone cheese, found on My Year on the Grill:

pulled pork sandwich

Didja get all that?  Here it is again: sweet and smoky raspberry and chipotles slow-cooked pulled pork recipe; bright, tangy candied red onions; velvety provolone.  Crunchy+pillowy+salty+seedy bun. Pull all this out of your lunchbox and you’ll be the envy of all your office mates.  For the surprisingly fast and easy raspberry chipotle sauce, see here .

I’ll be getting Foodie Tuesdays out every week.  I’m open to suggestions as well – if you see something just too good to hide, let me know!

»  Substance: WordPress   »  Style: Ahren Ahimsa