View allAll Photos Tagged quicklunch
pasta + fish fingers + butternut squash sauce = ???
lunch made of leftovers, perfect for taste-analphabets like me :-)
Explored :: position 440 on Monday, April 5, 2010
Griddled ciabatta with creamy, fresh mozzarella, sun-dried tomatoes, and fresh basil - my way
I don't like boring sandwiches! I've had these in restaurants that managed to ruin them -rubbery cheese, tomatoes with no flavour, no seasoning, 1 basil leaf !!! .......
But when they are bursting with fresh, flavourful ingredients, and quick to prepare - well, who can say no! Just follow these super simple steps and you will be in for a treat :-))
To make this lovely lunchtime treat:
Take a nice piece of ciabatta, slice it in half. Heat a heavy-bottomed griddle or frying pan [non-stick if you have one], and add 15 ml of the oil from a jar of herbed sun-dried tomatoes. Once the pan is hot, add the bread on the cut side for a few seconds, then turn over and top one piece of the bread with a thick slice of fresh, creamy mozzarella. Top this with a few pieces of drained sun-dried tomato, some fresh basil leaves, and sprinkle with sea salt and generously with freshly ground pepper. Top with the other piece of ciabatta, and press down with a fish slice. Cook a few minutes on each side till lightly toasted and the cheese has begun to melt. Serve on a warm plate.
This takes barely more than 5 minutes to prepare.
Usefull hint:
To store the unused portion of fresh mozzarella, place it in an air tight plastic container in which you have added water and about 20-30 ml [a few teaspoonfuls] of salt. The water must fully cover the cheese. If you purchased your mozzarella in a plastic container that had liquid in it, drain this and rince the cheese, then put it back in the container and proceed as above. Always make sure to use a clean, dry knife to scoop out what you need. It will keep for several days in the frigde.
East 145th Street and Southern Boulevard, Bronx, NY
Photo by Bruce Drake,
collection of the New-York Historical Society
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Chicken and Avocado Quinoa Salad piersey.com/chicken-and-avocado-quinoa-salad/ is the perfect combo of protein, fiber, and healthy fats. With simple ingredients and bold flavor, it’s ideal for weekday lunches, outdoor picnics, or a post-gym recharge.
One of several bento boxes that I consumed while travelling through Kantō, Kansai and Chūgoku on the bullet trains.
Youtube Link: youtu.be/cuaQUdi2Juo
Today I have shared sambar sadam recipe with step by step pictures and video. It is nothing but rice, dal, vegetables cooked with tamarind water, with freshly ground spice powders and tempered with generous amount of ghee. It can be called as a quick, one pot lunch box recipe and a simple appalam / pappad is enough, it’s drool worthy. When I was in Chennai, whenever I go to to Hotel Saravana Bhavan, I never miss to taste the Sambar Rice Recipe and I feel they make the world’s best one. But after few trials and alteration of ingredients, now I am able to prepare the best. This dish is more or less similar or expanded version to the bisebele bath from Karnataka cuisine.
One of several bento boxes that I consumed while travelling through Kantō, Kansai and Chūgoku on the bullet trains.
Very common for people in the west - nothing special - but here in India to get your hands on some broccoli - is special ......
Added some bell pepper and a creamy herb sauce with paneer pieces
Quick and delicious Korean spicy somen noodles with zucchini and fish cakes in homemade gochujang-based broth. Recipe on my blog .
Congress Street near Lynch Street
Salem, Massachusetts
Citation: Henry Theriault Collection, Salem State University Archives and Special Collections, Salem, Massachusetts
In Kovil Puliyodharai, Coriander seeds, pepper corns and groundnut is a must which differentiate this puliyodharai from regular Tamarind Rice. In my hometown Trichy, my grandmom’s house is just a steps from Srirangam Ranganathar temple and I have gone there a zillion times. I never miss to buy this puliyodharai along with other prasadam’s which tastes divine. While in Chennai, I had lot of chances to taste the Parthasarthy temple puliyodhari which is famous. Though we could not recreate the same taste as done in temple madapalli, we can try this Kovil Puliyodharai which atleast near that taste.
asmallbite.com/kovil-puliyodharai-temple-style-puliyodhar...
{New Receta} Our recipe for *Taco Rice Bowl* is not only delicious, but ideal for a family lunch. Each person can add the toppings they want to their rice bowl, and to give it an additional crunch, you can add #Tortrix or #Fritos feat. @almacenessiman • bit.ly/TcoRceBwl
{Nueva Receta} Este *Tazón de Arroz con Carne y Vegetales* no solo es delicioso, sino ideal para un almuerzo familiar. Cada invitado puede colocar los toppings que más les gusten en su Tazón! Para darle un toque chapín, pueden servirlo con #Tortrix Feat. @almacenessiman • bit.ly/TznArrzMix
Pin it • bit.ly/TcoRcBwlPIN
{New Receta} Our recipe for *Taco Rice Bowl* is not only delicious, but ideal for a family lunch. Each person can add the toppings they want to their rice bowl, and to give it an additional crunch, you can add #Tortrix or #Fritos feat. @almacenessiman • bit.ly/TcoRceBwl
{Nueva Receta} Este *Tazón de Arroz con Carne y Vegetales* no solo es delicioso, sino ideal para un almuerzo familiar. Cada invitado puede colocar los toppings que más les gusten en su Tazón! Para darle un toque chapín, pueden servirlo con #Tortrix Feat. @almacenessiman • bit.ly/TznArrzMix
Pin it • bit.ly/TcoRcBwlPIN
Some colleagues have established what they call a "Mardi-Crasse" or Junk Food Tuesday and they invade the kitchen with french fries, durums, hamburgers and the like. Today there were more amateurs than usual and all the seats were taken around the table when I had my lunchtime break. I rolled my eyes, turned back to my desk and had my solitary lunch there.
I'm afraid it's the only outstanding fact of my working day. In order to make this entry a little less lame, I'm going to share what I have just learned about the cheese I ate.
The Morbier is a semi soft cow's milk from Franche-Comté in France. It is immediately recognizable by the black layer of ash separating it horizontally in the middle. Here is the origin of this layer: In winter time, the cows didn't give enough milk to make a whole cheese. So the cheese makers would make a first half with the evening milk and spread ashes to protect it overnight, then topped it with the morning milk.Nowadays, the cheese is usually made from a single milking with the ash added for tradition.
Lunch in the middle of #onstorm in #downtownkingston is not what One might expect - peanut chicken rice noodle bowl from @freshii Nice way to get something quick and fresh with mom. . . . #LunchWithLex #ricenoodle #freshii #ygk #ygkeats #quicklunch #princessstreet #kingstonontario #food #lunch #noodlebowl #fbcigers #lunchwithmom #LexGoFurther via Instagram ift.tt/2nRQH7h