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the lunch thread

PirateMk1 said:
Are onions not good caramelized? I think they are.
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Sometimes. I don't know it's weird, sometimes I can eat some okay and it will be good but other times it's not. I think it depends on the person cooking it. So far I have not mastered the onion but I have invested my life so far in hating them so maybe my heart just isn't into trying harder.
 
fit kitchen sweet & spicy meatballs
sun chips
 
Just got our marriage license and went to a nearby Mexican restaurant to celebrate.

Chips with salsa / queso
Mexican rice
Chorizo quesadilla
 
Helix said:
Just got our marriage license and went to a nearby Mexican restaurant to celebrate.

Chips with salsa / queso
Mexican rice
Chorizo quesadilla
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Congrats! A chorizo quesadilla sounds awesome. :2razz: kidding, Big Congrats on the marriage!! Cheers to you both today! :2wave:
 
americanwoman said:
Congrats! A chorizo quesadilla sounds awesome. :2razz: kidding, Big Congrats on the marriage!! Cheers to you both today! :2wave:
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Thanks! Wedding is in two weeks. Almost have everything finalized. Still working on the finacials, but we should be ok. Fingers crossed.
 
Helix is getting hitched. Congrats. That calls for for a feast. Where do we meet?
 
Helix said:
Thanks! Wedding is in two weeks. Almost have everything finalized. Still working on the finacials, but we should be ok. Fingers crossed.
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I am happy for you helix! wonderful news!
 
Lunch, saag paneer with homemade flat bread. For dinner I'll add some chicken.
 
diet three cheese tortellini with shredded parmesan and a slice of pumpernickel bread.
 
I only eat two meals per day so my lunch is actually a brunch. Today it was huevos rancheros.
 
Helix said:
Thanks! Wedding is in two weeks. Almost have everything finalized. Still working on the finacials, but we should be ok. Fingers crossed.
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Congrats, Helix! Dont forget to let us know what is being served at the reception. :mrgreen::2wave::congrats:
 
PoS said:
Congrats, Helix! Dont forget to let us know what is being served at the reception. :mrgreen::2wave::congrats:
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thanks! and yeah, i suppose that one would be a more important dinner to post than my general lean cuisine stuff. :lol:
 
small bean and cheese burrito
tortilla chips
hot sauce
 
ricotta and spinach pasta w/ shredded parmesan
pumpernickel bread
 
Today's lunch will be a salad, some Baba Ganoush (eggplant purée with tahini) and Salmorejo. This last dish is one I'm betting will be new to a lot of people. It's a traditional Andalusian dish from Córdoba and is closely related to gazpacho - cold sweet-sour soup. The difference is that Salmorejo is much thicker than a soup; it's more of a dip, but delicious and really filling. Here's my (dead simple) recipe:

Salmorejo
1kg (2lb) very ripe tomatoes, the more flavourful the better
200g (7oz) bread, soaked in water and then squeezed out
100ml (a bit less than 1/2 cup) extra virgin olive oil
1 clove of garlic
1 tsp salt

Chop the tomatoes and throw everything into your liquidiser or food processor. Blend forever. Truly, you cannot blend this too much. The more you blend it, the smoother and glossier it gets. Give it at least 10 minutes. When you're happy with its smoothness, transfer it to the fridge and chill for at least an hour.

Serve in a bowl with some fresh bread, and sprinkle over it some chopped boiled egg and finely diced Serrano ham.

Tastes like summer to me!
 
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Andalublue said:
Today's lunch will be a salad, some Baba Ganoush (eggplant purée with tahini) and Salmorejo. This last dish is one I'm betting will be new to a lot of people. It's a traditional Andalusian dish from Córdoba and is closely related to gazpacho - cold sweet-sour soup. The difference is that Salmorejo is much thicker than a soup; it's more of a dip, but delicious and really filling. Here's my (dead simple) recipe:

Salmorejo
1kg (2lb) very ripe tomatoes, the more flavourful the better
200g (7oz) bread, soaked in water and then squeezed out
100ml (a bit less than 1/2 cup) extra virgin olive oil
1 clove of garlic
1 tsp salt

Chop the tomatoes and throw everything into your liquidiser or food processor. Blend forever. Truly, you cannot blend this too much. The more you blend it, the smoother and glossier it gets. Give it at least 10 minutes. When you're happy with its smoothness, transfer it to the fridge and chill for at least an hour.

Serve in a bowl with some fresh bread, and sprinkle over it some chopped boiled egg and finely diced Serrano ham.

Tastes like summer to me!
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Seems like you just described tomato paste. :2razz:
 
Lasagna today. Froze a piece left over from dinner last night, in a zip lock bag, so that I could carry it in on my bike. It's thawing as we speak.
 
big-unit.jpg
 
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