Browsed by
Tag: lunch

White Bean Avocado Wrap

White Bean Avocado Wrap

Whit Bean Avocado Wrap

Sometimes it’s good to have a quick lunch recipe on hand, like this white bean avocado wrap.  Looking at my calendar, I already know it’s going to be a very busy week, with just two days when I’ll have time for lunch at my desk.  As I was thinking about food prep this week, I also thought it might be a good time to do a little cupboard clean out.  We have plenty of rice, several cans of Great Northern White Beans, and a couple of avocados that are just ripe.  Toss in some cilantro and lime and throw it all in a tortilla and lunch comes together in a short period of time.

White Bean Avocado Wrap

I love jasmine rice.  It’s the perfect filler for my white bean avocado wrap.  It’s so light and fluffy and pretty.  You could definitely make these with brown rice as well, though I have to confess brown rice is not my favorite grain.  It’s so…grainy.

White Bean Avocado Wrap

White beans get gently mashed and get spread on the tortilla first.  Avocado goes next and then rice covers it all. then it gets wrapped up and either wrapped in parchment paper or foil and goes into the fridge for the next day’s lunch.

White Bean Avocado Wrap

White Bean Avocado Wrap

The Great Northern White Beans add a great non-meaty, meaty texture to the white bean avocado wrap.  Serve with a spinach salad and a few mandarin oranges and you’ll be set for the day.

White Bean Avocado Wrap

Ingredients

  • 4 white or whole wheat tortillas
  • 2 cans Great Northern White Beans or cannellini beans
  • 2 avocados
  • 2 cups cooked white rice
  • 1 tablespoon chopped cilantro
  • juice from one lime
  • 1 teaspoon salt

Instructions

  1. Drain and rinse the beans. Gently mash with a fork, leaving some beans whole.
  2. Spread 1/4 of the beans on each tortilla in the middle. Split open the avocados and scoop out the avocado, 1/2 of each avocado spread on each tortilla.
  3. Add the chopped cilantro, the juice from the lime, and the salt to the rice and stir to incorporate. Heap 1/2 cup of the rice over the avocado and beans on each tortilla. Fold the top and bottom of the tortilla toward the middle, over the rice/avocado/bean mix. Fold each side in and roll so that you have a tight wrap.
  4. Enjoy! Serves 4 and can be made in advance and stored in the fridge for a couple of days.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/white-bean-avocado-wrap/

This post is linked up to Tinned Tomatoes Meat Free Monday.  Check it out!

It’s also linked up to Meatless Monday, co-hosted by Confessions of a Mother Runner and A Whisk and Two Wands.

 

Macadamia Lemon Shrimp Salad

Macadamia Lemon Shrimp Salad

macadamia lemon shrimp salad

Macadamia Lemon Shrimp Salad is a #FoodBloggerLove recipe.  What is #FoodBloggerLove?  Each year, The Pintertest Kitchen hosts #FoodBloggerLove, a great chance for foodies and bloggers to share the love around Valentine’s Day with another blogger.  This is my first year participating, and it’s been so much fun!  I was paired with Meadoe from Meadoe Out on a Limb.  Meadoe is a food and lifestyle blogger, so there are lots of great recipes for healthy food, as well as great fitness plans and tips, and parenting tips on her blog.  In addition, she’s got great tips for doing a 21 Day Fix, including lots of really tasty recipes.

Here are a couple of my favorites from Meadoe’s site:

Meatball Veggie Pesto Soup
Apple Crisp Parfait
Supreme Pizza Soup
Chocolate Protein Pancakes

I love that the foods, while healthy, also sound so incredibly tasty – I don’t think I’d miss my carbs and cheese with any of these recipes.

Meadoe is also on social media – check out her social accounts here:

Facebook
Pinterest
Instagram
Twitter

So when I got Meadoe’s name for the exchange, it included some information she wanted me to know, including that she posts easy, healthy recipes, in addition to stories from her fitness journey and posts about adventures in parenthood.  Her favorite recipes are soups and salads, but she hates onions.

This, and the health focus overall, inspired my macadamia lemon shrimp salad recipe.  I’ve been curious about the whole Whole 30 thing – by and large, minus the carbs, cheese and dairy, Clay and I eat a pretty healthy diet.  However, my lunches have been a little decadent here of late (I’m blaming the weather and the need for comfort food).  As spring is finally starting to peek around the corner, I think I’m ready for some healthier lunches.  So this week’s recipe is my inspired #FoodBlogerLove salad, which is Whole 30, quick, easy and definitely healthy.

macadamia lemon shrimp salad

macadamia lemon shrimp salad

macadamia lemon shrimp salad

Macadamia Lemon Shrimp Salad

Ingredients

  • 16 – 20 medium sized shrimp (I used frozen – you could definitely use fresh here and cook until they are done)
  • 1 package of mixed lettuces (spring mix or similar)
  • 1 chiogga beet
  • 1 bunch of radishes
  • 2 cloves of garlic, chopped finely
  • Juice of 1 lemon + lemon wedges for an additional lemon
  • 1 tablespoon coconut oil
  • 3/4 cup roughly chopped macadamia nuts
  • Salt to taste

Instructions

  1. Peel and slice the chiogga beet into thin slices. Slice the radishes. Toss the lettuce, beets, and radishes in a bowl and set aside.
  2. Either cook the shrimp or thaw the frozen shrimp by running it under cold water. Once the shrimp is ready, combine with the chopped garlic and the juice of the lemon and set aside.
  3. In a small pan, melt the coconut oil over low heat. Add the macadamia nuts and stir the nuts until they turn a golden brown. Drain and add to the salad.
  4. Plate the salad and add the shrimp to each plate. Squeeze a bit more lemon over the top and add salt and pepper to taste.
  5. Serves 4
  6. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/macadamia-lemon-shrimp-salad/

If you would like to join up with #FoodBloggerLove next year, join the Facebook group here:  https://www.facebook.com/groups/foodbloggerlove/

 

An InLinkz Link-up


This post is linked up to Kahakai Kitchen Souper Sunday.

Triple Mushroom and Truffle Risotto

Triple Mushroom and Truffle Risotto

Triple mushroom and truffle risotto is my contribution to Final FantaFeast February, being hosted by Pixelated Provisions.  This month’s Fandom Foodies theme is all about the Final Fantasy video game.  So full disclosure here – I haven’t actually played Final Fantasy.  However, my husband is hooked on Final Fantasy XV, which is the most recent of the Final Fantasy series.  I watch sometimes as he plays, peeking over my I-Pad as I watch the latest episode of Top Chef, and have thought it looks interesting.  But not interesting enough for me to put down the I-Pad or the latest book I’m reading.

I am, however, fascinated by the role food plays in the game.  One of the characters, Ignis, is the chef for the group and throughout the game, players can unlock various recipes, as well as go to the market, and forage for food.  Uh yeah – that’s an awesome part of the game as far as I’m concerned. When Fandom Foodies put out the schedule of themes for this year and I saw Final FantaFeast February, I immediately started looking for the foods that Ignis cooks in the game.  And when I saw Triple Truffle Risotto, there was no going back.

So the top image is from the game and the bottom is my triple mushroom and truffle recipe.  Since I didn’t have access to funguar, alstrooms, and Saxham rice (all the ingredients to make the dish in the game), I opted to go with a mix of mushrooms for the triple part, as well as some truffle oil and truffle cheese.  I would have gone full out triple truffle, but $21 for truffle salt at Trader Joe’s was a bit out of even my this-food-is-for-my-blog-cost comfort zone.  I love the combination of mushrooms though – some maitakes, some oyster mushrooms, and some creminis.  Feel free to substitute out any combination of mushrooms here – this would be lovely with chanterelles when they are in season, as well as morels, and so on.

Risotto takes a bit of time to make – I usually schedule about an hour from start to finish, as I like to baby it along.  A long slow simmer of the rice and stock is the key to a lush creamy risotto.  I also tossed in a cipollini onion – and honestly, if you can find these in your market, I encourage you to use one to make this dish.  Cipollinis become caramel rich when they are cooked (and even better – when they are cooked in butter), making them a perfect complement to the mushrooms.

triple mushroom truffle risotto

triple mushroom truffle risotto

triple mushroom truffle risotto

I think my triple mushroom and truffle recipe would do Ignis proud.

Triple Mushroom and Truffle Risotto

Ingredients

    For the mushrooms
  • 2 tablespoons butter
  • 1/2 onion, finely diced
  • 1/2 teaspoon salt
  • 3 types of mushrooms, chopped. (About 2 cups of mushrooms, total)
  • 1/4 cup white wine or dry Vermouth
  • For the risotto
  • 2 tablespoons butter
  • 1/2 onion, finely diced
  • 1 cup arborio rice
  • 1/4 cup white wine or dry Vermouth
  • 5 cups vegetable or chicken stock
  • 1/2 teaspoon salt
  • 1/4 - 1/2 cup truffle cheese, grated (or Parmesan or Asiago cheese)
  • Truffle oil to finish

Instructions

    For the mushrooms
  1. In a small saucepan, melt 2 tablespoons of butter. Add the diced onion and saute until the onions are soft and translucent. Add the mushrooms and saute for a minute. Add the white wine or dry Vermouth and salt, and saute until all the liquid has cooked off. Set aside.
  2. For the risotto
  3. In a small saucepan, bring the vegetable or chicken stock to a simmer. Leave simmering.
  4. Meanwhile, melt two tablespoons of butter in a medium saucepan. Add the onions and cook until they are soft and translucent. Add the Arborio rice and cook for a minute, stirring frequently. Add the white wine or dry Vermouth and stir until it is incorporated in the rice/onion mixture.
  5. Add the simmering stock, 1 cup at a time. Cook on a low simmer between each addition until the stock is mostly absorbed. This will take anywhere from 30 - 45 minutes. Continue to do this until all the stock is used and the risotto is al dente. Take off the heat and add the cheese and salt. Stir to incorporate. Add a dash of truffle oil.
  6. Portion into bowls and top each bowl with the mushroom mix. Enjoy!
  7. Serves 4
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/triple-mushroom-truffle-risotto/

This recipe is linked to Meatless Monday, hosted by Deborah (Confessions of a Mother Runner) and Sarah (A Whisk and Two Wands).  Take a look at the great recipes being linked!

Confessions of a Mother Runner

 

 

 

 

 

It’s also hanging out with some other really wonderful recipes on #CookBlogShare at EasyPeasieFoodie.

Hijacked By Twins
Adobo Sweet Potato Soup

Adobo Sweet Potato Soup

Adobo Sweet Potato soup is my answer to the in-between time of winter and spring.  The end of January and the start of February are such awkward times of the year.  In the PNW in particular, it’s not quite winter, but it’s not quite spring, either – it’s still raining, but there are those occasional days of sunshine that suggest that maybe, just maybe, spring is around the corner.  In terms of seasonal foods, it’s a good time to do some pantry and fridge clearing, as well as explore what root veggies have been hanging out for too long underneath the onions.  It’s definitely the time of year when sweet potatoes and potatoes get some love.

I tend not to cook sweet potatoes around the traditional times of year, like Thanksgiving.  I wait, instead, until I’m back to work post-holiday, and looking for lunches that can be frozen easily.  I never know quite what each week is going to bring, so it’s good to have a guaranteed good lunch waiting for me in the freezer.  This adobo sweet potato soup definitely fits the bill.  It’s easy to make, so didn’t consume my entire Sunday to prep.  It freezes beautifully, and I’m already looking forward to eating it at lunch this week.

Canned adobo chilies lend the adobo sweet potato soup a super smokey flavor.  I also used some smoked paprika, which is arguably one of my all time favorite spices.  As part of the fridge/pantry clean up effort, I gathered up all the celery I could find, leaves and all, and tossed those in too.  The end result is a silky, smokey, soup with a bit of sweet and just the slightest kick from the peppers.

If you checked out my post from last week with the black lentil and poached egg bowls, you know that I’m a bit mirepoix obsessed here of late.  The adobo sweet potato soup has a modified mirepoix: adobo chili, celery, and onion.  It’s just so colorful in the pan:

Once the smoked paprika and salt go in, the mirepoix takes on a deep red shade

And then the sweet potatoes go in.

adobo sweet potato soup

All of this beauty becomes a gorgeous adobo sweet potato soup (after the addition of some veggie stock and some pureeing).

adobo sweet potato soup

I added a dollop of Greek yogurt to cut the heat a bit.  Greek yogurt, sour cream, or creme fraiche would all be a lovely addition to this soup.

adobo sweet potato soup

Adobo Sweet Potato Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 adobo chili, diced
  • 4 stalks celery, preferably with leaves, diced
  • 1 red onion, diced
  • 2 large sweet potatoes, peeled and chopped into small chunks
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 cups vegetable stock
  • 2 cups water
  • Greek yogurt (optional)

Instructions

  1. Heat the olive oil in a medium sized saucepan. Add the adobo chili, the celery, and the onion and saute until the celery and onion become soft. Add the sweet potatoes, smoked paprika, and salt and stir a few times. Add the veggie stock and water and bring to a boil. Reduce to a simmer and cook for 20 - 25 minutes or until the sweet potatoes are soft.
  2. Use an immersion blender or blender and puree to desired smoothness. Serve with a dollop of Greek yogurt. Enjoy!
  3. Serves 4
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/adobo-sweet-potato-soup/

This recipe is getting around.  It’s linked up this week to

Souper Sundays at Kahakai Kitchen

and at Meatless Monday on Confessions of a Mother Runner (co-hosted by Sarah at A Whisk and Two Wands).

Confessions of a Mother Runner

 

 

 

 

and at Tinned Tomatoes Meat Free Mondays where it was featured for the week of February 6 (check out the great menu ideas for the week!).

Hijacked By Twins
Hijacked By Twins

 

 

 

 

 

 

and at #CookBlogShare hosted by Hijacked by Twins as well as at #SimplySeasonal hosted by Hijacked by Twins. 

Black Lentil Bowl with a Poached Egg

Black Lentil Bowl with a Poached Egg

I’m at that stage of winter when a black lentil bowl with a poached egg sounds like a perfectly light lunch for the week.  I’m also at the point at which I’m itching to do some spring cleaning, including making an effort to use up what’s been lurking at the back of the pantry.  It helps motivate me that we might be moving and I really don’t want to drag a half-eaten bag of black lentils with me.  As it is, I still have jars of home canned jam and pickles that we moved last year that will need to be packaged and moved again (because I’m not letting those pickles go to waste).

Black lentils just lend themselves to a simple meal.  The black lentil bowl with a poached egg takes just seven ingredients (counting salt and olive oil).  This recipe took so little time to make – I prepped my mirepoix first, cooked that and the lentils and then poached the eggs.  I’ve been obsessing a bit about mirepoix here of late.  The combination of onion, celery, and carrot adds such a deep flavor to dishes and it’s so, so simple.  With this dish, I understood the full complexity of the flavor – initially, I thought that the black lentil bowl with a poached egg would need a dressing of some sort, but when I tasted the lentils, that idea went out the window.

A note on the poached eggs: back in December, I tried my hand at poaching an egg in the traditional way in a saucepan.  It came out a flimsy mess.  Recently, I ran across a video of a chef poaching eggs in the oven, so that’s what I did.  The eggs came out beautifully!  The best part was I didn’t have to swirl the water, baby the eggs, watch the temperature, etc.  Eggs went into muffin cups with a tablespoon of water each, hung out in the oven for 9 minutes, and came out perfectly poached.

The full technique is included in the recipe below.  The best part is that poached eggs can be prepped in advance, so I poached my eggs on Sunday and will have an egg a day each day at lunch with my lentils.  I love super easy lunch prep!

black lentil bowl with poached egg

black lentil bowl with poached egg

Black Lentil Bowl with a Poached Egg

Ingredients

  • 1 onion
  • 2 celery stalks
  • 2 carrots, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup black beluga lentils
  • 2 cups water
  • 4 eggs

Instructions

  1. Chop the onion, celery, and carrots finely. Heat the olive oil in a medium saucepan and saute the onion, celery, and carrot mix until the vegetables start to soften (about 10 minutes). Add the salt and the dried lentils. Stir a few times and then add the water. Bring to a boil and then reduce to a simmer and simmer for 20 - 25 minutes or until all the water is absorbed and the lentils are soft.
  2. To oven poach the eggs: Preheat the oven to 350 degrees. In each muffin cup, add one tablespoon water. Break each egg directly into the muffin cup. Sprinkle with pepper and salt. Bake for 9 minutes or until the white is set and the yolk is still runny. Use a slotted spoon to remove each poached egg and drain on a paper towel. Eggs can be prepared up to five days in advance.
  3. Recipe makes 4 servings. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/black-lentil-bowl-with-a-poached-egg/

This post is linked to My Legume Love Affair #103, hosted by The Big Sweet Tooth (conceptualized by Susan and hosted by Lisa at Lisa’s Kitchen).  I’ll be hosting in April – can’t wait!

It’s also linked up to #CookBlogShare, which is hosted this week by Sneaky Veg.  Check out all the great posts!

Hijacked By Twins

 

 

 

 

 

 

And you can find it linked up on Tinned Tomatoes Meat Free Monday.

This recipe is getting around!

 

Penne with Burrata, Peas, and Preserved Lemons

Penne with Burrata, Peas, and Preserved Lemons

Sometimes, the only thing that helps is comfort food, like penne with burrata, peas, and preserved lemons.  We’ve had another epic cold weekend here in the PNW with snow and ice throughout most of the Oregon and Washington again.  We’ve becoming more accustomed to the concept of snowpocalypse: in other words, it’s best to get all shopping down before the first flakes because there’s no salt on the roads and everyone panics.  On the plus side, there was very little traffic in the Trader Joe’s parking lot.  It’s the little things that make life enjoyable.

Penne with burrata, peas, and preserved lemon is also a dish I like to make when I start longing for spring.  It’s got all the right spring notes: peas, lemon, and lush burrata cheese.  I have just a very few daffodils poking their first sprouts out already, though I swear every time it gets icy, they retreat.  I can’t say I blame them – I retreat, too.

I used frozen peas for this, though am so eager for fresh peas to be available.  Bookmark or Pinterest this one and make it with fresh peas and pea shoots – trust me, you won’t regret it.  Grind a bit of fresh pepper over the penne with burrata, peas, and preserved lemons and dream about the sunshine.  It has to be right around the corner.

penne with burrata, peas, and preserved lemons

penne with burrata, peas, and preserved lemons

penne with burrata, peas, and preserved lemons

Penne with Burrata, Peas, and Preserved Lemons

Ingredients

  • 1/2 package dried penne pasta or similar pasta
  • 1 ball burrata cheese
  • 1 cup frozen peas
  • 1/2 preserved lemon, sliced into thin slices

Instructions

  1. Prepare the pasta according to package directions. At the end of cooking time for the pasta, add the frozen peas. Drain the pasta and peas. Distribute among four serving dishes. Garnish each dish with some of the preserved lemon. Tear the buratta cheese into pieces and add 1/4 of the buratta to each dish. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/penne-burrata-peas-preserved-lemons/

This recipe is linked up to Tinned Tomatoes: Meatless Monday.  If you are looking for great vegetarian recipes, check it out!

Kale Spinach Saag Paneer

Kale Spinach Saag Paneer

I had a lovely and very foodie indulgent vacation, so it’s definitely time to go back to healthy little lunches, including Kale Spinach Saag Paneer.  Saag Paneer is one of my favorite dishes.  I love using a blend of both spinach and kale.  I found a beautiful bunch of Redbor kale, which is a spectacular shade of purple and threw that in with a large handful of spinach.  The result is a spicy, fragrant mixture of greens.  I’m also feeling ahead of the game on the 2017 food trend for purple vegetables, since I cooked this on New Year’s Day.

Kale Spinach Saag Paneer is a fairly quick dish to put together.  The kale and spinach can be cooked while the rice is cooking.

Making Paneer

You can definitely substitute store bought paneer for the home made paneer in this recipe.  Fresh paneer takes just two ingredients, but is best made the day before and refrigerated overnight, so takes a little bit of planning.  That said, how impressive is it to be able to tell your workmates that you made your own cheese?

Homemade Paneer

I love how the paneer takes on the waffled texture of the cheesecloth.  I also am a big fan of the transformation of milk into whey and curds when an acid is added.  In this case, I use white vinegar to make my paneer.  I’ve tried lemon juice, but haven’t had the same success.  I also don’t salt it when I’m making this recipe, as the kale and spinach saag paneer is well salted from the kale and spinach.  I do, however, take the extra time to lightly brown the paneer.

The lightly browned paneer goes right into the kale and spinach.  This recipe freezes really well, so it’s a great candidate for lunch.  Kale spinach saag paneer is also a light meal and pairs well with a salad or some naan bread.

I hope you enjoy this one as much as I do!  Hope everyone is having a great start to 2017!

Kale Spinach Saag Paneer

 

Kale Saag Paneer

 

Kale Spinach Saag Paneer

Ingredients

  • 1 onion, finely chopped
  • 3 tablespoons olive oil
  • 1 bunch kale, de-stemmed and roughly chopped
  • 2 cups spinach
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/3 cup half and half
  • Paneer cheese, chopped into squares
  • 2 cups cooked rice
  • For the Paneer
  • 1/2 gallon milk - whole milk works best, but you can also make this with 1% or 2%
  • 3 tablespoons white vinegar

Instructions

  1. If you are making paneer, start with this first. Bring the milk to a boil in a large saucepan. Stir constantly so that the milk doesn't burn. When the milk reaches a full boil, take it off the heat and pour in the vinegar. Let the milk sit for 10 minutes so that the whey and curds have time to separate.
  2. When the curds and whey have separated, strain out the curds into a cheesecloth lined strainer. You can keep the whey and use it in place of water for other recipes. Let the curds drain for at least an hour, pressing them by putting a bowl over them with a heavy can in the bowl. Refrigerate the paneer overnight.
  3. Making the Kale Spinach Saag Paneer
  4. Heat 2 tablespoons of the olive oil in a non-stick saute pan or a cast iron skillet. Add the onions, and cook until they are soft and fragrant. Add in the kale and cook for 7 minutes. Add the spinach and cook for another 7 - 10 minutes, or until all the vegetables are wilted. Add the spices from the turmeric to the salt and stir well. Add the half and half and simmer for 7 minutes.
  5. Meanwhile, heat the remaining tablespoon of olive oil in another non-stick skillet. Add the paneer and cook for a few minute on each side until it is browned.
  6. Serve the kale spinach saag paneer over the rice, with the paneer evenly divided between each serving.
  7. Serves 3 - 4
  8. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/kale-spinach-saag-paneer/

This post has been linked to Tinned Tomatoes: Meat Free Mondays.  Check out each week’s list of great recipes!

Top Five from 2016 and Five Goals for 2017

Top Five from 2016 and Five Goals for 2017

Like many, I’m glad to see the end of 2016.  I was doing pretty well avoiding whole scale resentment for the year, and then George Michael died.  And my reaction was, really 2016?  Bowie, Prince and George Michael, all in the same year?  And in case you are wondering if my musical tastes are primarily stuck in the 80’s, I’m incredibly sad about Ralph Stanley, Merle Haggard, Leonard Cohen, and Sharon Jones, too.

On the other hand, I’ve cooked a lot of good food this year, including the five most popular recipes here on Fix Me a Little Lunch.

Eggnog Ricotta Pancakes were hands down the most popular recipe this year.  I can see why – who doesn’t love eggnog?  These pancakes were so fluffy and so very, very rich – I’m thinking I’ll be making them again for New Year’s Day brunch.

My Crockpot Posole was also quite popular this year.  It’s such a great slow-cooker recipe, I wasn’t surprised.  We made up a batch of this for Christmas Eve this year and froze several more nights worth.  One of my favorite things about this recipe was that it was the first time I participated in Cook the Books.  I’m really excited about all the inspiration that will come from next year’s book picks.

Greek Spaghetti Squash was a big hit this year, as well.  This was my last office lunch for the year, as we ended up with four snow days and then vacation right around the same time I made this.

Greek Spaghetti Squash

I had a great time this fall going out to Sauvie Island to get winter squash.  As always, I bought a few too many squash, but it wasn’t a problem, since my over indulgence inspired me to make Winter Squash Stuffed Shells with Pesto.  If I had to pick a favorite of my own from this year, it might be this one – mostly because I love cheese, squash and pasta.

And last, but certainly not least, is my Mandarin Orange Mule.  I’m glad I finally got with the times and bought a copper mug for Moscow Mules, as they are now high on my list of favorite cocktails.

Mandarin Orange Mule

So there we are – the top five from 2016.

I’m looking forward to 2017.  I know there are likely to be some major changes on the way (more on that in future blog posts, I’m sure), but I’m hopeful they won’t impact my time working on my blog.  I like to spend a little time reflecting on the year before, as well as looking forward and setting goals moving forward.  So – in no particular order – here are my five goals for Fix Me a Little Lunch for 2017.

  1. Keep improving my photography.  I had one photo accepted by foodgawker this year for my Red Kuri Risotto recipe and would like to keep working on lighting, composition and so on in 2017.
  2. Create and mostly stick to an editorial calendar.  I started working on this in December and realized it wasn’t that hard to plan out December 2017’s blog posts.  Now let’s see if I can fill in all the other months of the year. Some of this is product dependent, of course, as I’m committed to keeping Fix Me a Little Lunch all about seasonal foods and recipes.
  3. Continue to be inspired by blog challenges – Cook the Books and Food n’ Flix were my favorite inspirations this year.  The books and movies kept me inspired, as did the community of other food bloggers who created some really fantastic recipes.
  4. Explore the whole affiliate/sponsored post thing.  I’m a little wary of ads – I’m not a huge fan of navigating them on others sites, so not sure I want to do this on my own blog.  On the other hand, I’d love to share some of the products that I love with my readers.
  5. Grow my email list to at least a 1,000 subscribers.  Right now, I have seven.  I love those seven people who are interested in reading my posts regularly – and would like to find some more.  To this end, I’ll be starting a monthly newsletter in January that will include a round up of my favorite recipes from the month before, a bonus recipe featuring a seasonal veggie or fruit, and a profile of a seasonal veggie or fruit.  Sign up to be on my email list and be on the lookout for my first newsletter.

Happy Near Year everyone!  Let’s hope that 2017 is prosperous and happy, and let’s keep eating good food!

Preserved Lemon Tuna Salad

Preserved Lemon Tuna Salad

I have just one day in the office this week before the holiday break, so decided to make preserved lemon tuna salad as a quick one-day only lunch.  I’ve had quite a bit of lemon going on these last few days.  I’m preparing to make a sparkly New Year’s Eve cocktail for Fix Me a Little Lunch, which I’ll post later this week.  To do this, though, I needed limoncello.  Limoncello is one of my favorite liqueurs, but I hesitate to pay the hefty $20 plus for a store bought bottle when it is so easy to make at home.  So – I stocked up on ten lemons, with the only purpose to peel them and saturate the peels with vodka.  But then, of course, I had ten naked lemons to contend with and couldn’t stand the thought of wasting them.  Naturally, this led to my hubby requesting a lemon meringue pie, which is something I’ve never, ever made.  As I’m writing this, it’s cooling and I’ll confess that I’m pretty afraid to cut into it.  I don’t fully trust that the meringue set quite like it should have, which will only make me determined to try again.  Good thing I still have plenty of lemon juice left from those ten naked lemons!

Good thing, too, that my preserved lemons are ready to use and could be chopped up for this preserved lemon tuna salad so I could have a quick and easy sandwich ready to go for lunch tomorrow.  I did make the baguettes in the photos for this lunch.  I opted for a more traditional baguette that required a starter and an overnight period of time for the starter to bubble and rise.  It’s safe to say that I’m ready for vacation and getting a head start on baking and cooking.  The recipe for the baguette, by the way, is on the King Arthur Flour site (here).  If you have the time, it’s definitely worth it to make fresh baguettes.  If you don’t – a store bought baguette will work fine, too, for a preserved lemon tuna salad sandwich.

preserved lemon tuna salad

preserved lemon tuna salad

Preserved Lemon Tuna Salad

Ingredients

  • 1 can water packed tuna
  • 1 tablespoon preserved lemon, finely chopped
  • 2 stalks celery, finely chopped
  • 1/4 - 1/3 cup plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • Black pepper to taste

Instructions

  1. Combine all ingredients in a small bowl. Serve on a baguette or lettuce leaves. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/preserved-lemon-tuna-salad/

 

 

Green Salad with Asian Pears and Preserved Lemon Vinaigrette

Green Salad with Asian Pears and Preserved Lemon Vinaigrette

There’s nothing quite so satisfying as a good green salad, especially when you add ingredients like Asian pears and preserved lemons.  Asian pears are one of my favorite winter fruits: they are about the size of a very small apple, but have a brown-yellow skin and a pale white flesh.  They are quite tasty while still a bit firm and can be eaten skin and all.  They lend a lovely crunch to a salad and pair really well with nuts.  If I could figure out where I put the hazelnuts from last year, as well as find the nutcracker, I would definitely have used hazelnuts on this salad.  As it was, I do know where the walnuts are, so that’s what I went with.

I’ve been waiting weeks to start eating my preserved lemons.  Preserved lemons are amazingly easy to make – all it takes is salt and lemons, though you can add in various spices, like peppercorns or bay leaves.  This year, I made my preserved lemons with both peppercorns and bay leaves, but also added in the few juniper berries I had left over from pickling last summer.  The lemons are perfectly salty and tart and ideal for adding to vinaigrette.  I’m sure I’ll be posting more recipes with preserved lemons soon.  If you are looking for a recipe, check out the preserved lemon recipe I posted last year.   You can use regular lemons or Meyer lemons – both are fantastic.   They do take a little bit of time, as the lemons have to cure in the refrigerator for at least a month.  Use only the rind – the pulp is discarded. You can also find preserved lemons in various specialty food stores, though I have to say that these are super easy and quick to make and well worth the time to make a batch of your own.

As we move into the calorie laden holidays, I definitely will be eating salads with my lunches.  This green salad with Asian pears and preserved lemon vinaigrette is a bright spot this time of year.  Enjoy!

Green Salad with Asian Pears and Preserved Lemon Vinaigerette

Ingredients

  • 4 cups salad greens
  • 2 Asian pears, sliced and cored
  • 1/4 cup walnuts
  • Preserved lemon vinaigrette (below)
  • Preserved Lemon Vinaigrette
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely chopped preserved lemon
  • Fresh ground pepper to taste

Instructions

  1. Combine the salad greens, Asian pears, and walnuts in a salad bowl.
  2. In a small jar with a lid, add the olive oil, red wine vinegar, preserved lemon and pepper. Shake to combine.
  3. Dress the salad with the vinaigrette and enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fixmealittlelunch.com/green-salad-with-asian-pears-and-preserved-lemon-vinaigrette/

 

Show
Hide