19 December 2011

A lunch to get you through another busy week

Often come Sunday (or Monday on those especially tedious Sundays), I go ahead and make my fixings for lunch for the rest of the week. I try and choose something that gets in more than one of my basic food groups and most importantly, something that I won't get sick of throughout the week. This can mean making something with a flavor or flavor profile that I'm really hankering for at the time or making something with just the basics so that I can season the dish as the week progresses (and my appetite develops).

With a rather unexpectedly busy start to the work week, tonight I decided to make such a lunch base for my mom, since I'm at home and enjoying a break from graduate school. She always hears about how I make these lunch bases and says she's coming over, but jokingly, since we live 8 hours apart, so this seemed like a perfect time to reward her for all of her work and effort and teach her an easy way to get ready for the work week!

I normally wouldn't even write this up as a recipe, since it's very spur of the moment, but so that my mom can recreate a dish like this, here goes nothing!

Week Day Lunch

Yields: 4-5 lunch-sized portions

  • 1 package of Near East Roasted Red Pepper and Basil Quinoa Blend
  • 1 large sweet onion, roughly chopped
  • 1 c carrot, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1/2 c mild feta, crumbled
  • 1 can white beans
  • 1/2 c reduced sodium vegetable broth
  • olive oil
  • garlic powder (optional)
  • dried oregano (optional)
  • salt and pepper
  1. Prepare grain of your choice according to the box.
  2. In a side pan, heat up oil on medium heat. Once oil is hot, add the onion and carrot. Season with salt and pepper.
  3. Once the onions are starting to caramelize, crank the heat to medium-high to high and add in a half cup or so of broth. Cover the carrots and onion and let cook until the liquid has been absorbed (or evaporated).
  4. In a storage container that you can refrigerate the entire dish in for the remainder of the week, add your chopped, raw veggies (in this case, pepper) and cheese. To make this dish a little more "Greek" flavored, I added some additional garlic powder and oregano at this point.
  5. Once the carrots have softened, remove carrots and onion from the heat and let them cool a bit before moving them into the storage container.
  6. Remove grain from the heat once cooked and allow it to cool, before transferring to the storage container.
  7. Serve whenever, and however! I don't always reheat this, sometimes I go for eating it like a salad over a bed of arugula or spinach.
This recipe is extremely versatile and meant to be used solely as a base, so feel free to add in whatever flavors and ingredients suit you (or whatever you can find in the fridge). In fact, I've used whole wheat rice, quinoa, couscous, farro, barley, and wheat berry as the grain in the past, so really it's up to you! I could see tortellini or farfalle (bowtie pasta) being delicious options, as well. As for the cheese selection, I tend to stick to strong cheeses (e.g., feta cheese, goat cheese, and grated parm), so that I only need a little, but can still enjoy all of the flavor.

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