Lunches

I think my new colleagues must think all I do is eat.  I'm starving by 11am, so I usually have my lunch at 11:30.  At 3 then, it's time for a snack, usually cottage cheese and triscuits.  I swear it feels like I'm always eating.

I never thought I'd say this, but I'm missing the cafeteria at HLS.  The 'Hark' (as it was referred to by old-timers like myself) always had a hot meal bar, that was by weight.  I could get protein, veg and grain for about $5.  And if I was feeling down, there was mac and cheese every day.  Around Kendall, the options seem to be $8 sandwiches or $8 salads.  Both usually a bit larger and pricier than I'd prefer.  So, I'm bringing my lunch.

Here are two of my lunch recipes.  The first is one I've been making for a while that I probably make twice a month.  The second I made for the first time last week and was pleasantly surprised with the results.

Grilled turkey salad

I was writing this recipe up to submit to a friend's blog and realized I hadn't put it up on my own blog.  I put this together on a sunday afternoon and bring portions for lunch for the following week.  I like arugula for this purpose cause it seems to hold up to being part of the salad for a week, but I've also used wilted spinach.  Actually, I tend to use this as a base make substitutions based on what's in the pantry.  I've made it with barley instead of quinoa, with lemon juice instead of sherry vinegar, and I add raw corn when it's in season.  In general there's not a lot of cooking, but there is a fair amount of chopping.  I usually spend about an hour prepping.

1 pound grilled mediterranean turkey breast from whole foods deli (sorta cheating, I know, but this is so easy, it's cooked and sliced into thick slabs, all I have to do is dice)
1/2 C uncooked quinoa
3 scallions
1/3 C dried cranberries
1/2 of a package of arugula
1/3 C slivered almonds
1 onion diced
5oz feta cheese
small shallot
sherry vinegar
olive oil

1. Cook quinoa according to package.
2. Caramelize onion.
3. While those cook, dice turkey breast, thinly slice scallions.
4. Combine turkey, scallion, cranberries, almonds, arugula, and feta.
5. Mince shallot and combine with sherry vinegar and let sit for at least 10 minutes.
6. When quinoa and onion are ready, cool and mix with rest of salad.
7. Add olive oil to shallot vinegar, shake, then top salad with dressing.


Squash, black bean and chorizo chili


I started with this recipe from Sweet and Savory Kitchens, but made a few adjustments of my own.

1 butternut squash
Cinnamon, cayenne and salt.
4 soft chorizo sausages (I used chicken chorizo)
1 large red onion, diced
3 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut in ½-inch pieces
1 jalapeno pepper, seeded and minced
1 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon cinnamon
1/4 C maple syrup
28-ounce can diced or crushed tomatoes
2 cups chicken stock
1 tablespoon sriracha, plus extra for serving
1 bay leaf
1 large can of black beans, drained and rinsed (2 cups)

1.  Slice butternut squash into 1/2 inch pieces, sprinkle with cinnamon, cayenne and salt, and roast on a greased cookie sheet for 20 minutes at 400, flipping half way through.
2.  Brown sausages in a dutch oven, remove from pot, and once cool, slice into 1/2 inch pieces.
3.  Add onion to dutch over and brown for 5 minutes, add garlic and peppers and sautee for 3 minutes, add spices and let bloom for one minute.
4.  Add tomatoes, chicken stock, maple syrup, sriracha, bay leaf and simmer for 15 minutes.
5.  Dice butternut squash, add squash, sausage, and black beans.  Simmer for 15 minutes.
6.  Serve with a little feta cheese.