Lunch menu suggestions?
Annie Deighnaugh
5 years ago
Featured Answer
Sort by:Oldest
Comments (37)
Related Discussions
Lunch menu suggestions?
Comments (29)This is my twisted version of Tlalpeno Soup. Traditionally it has chipotle peppers in adobo but I don't like them. I tend not to use recipes so this is a "loose" recipe intended for those comfortable with seasoning to taste. It is very adaptable to your own preferences and what you have on hand. Like I said previously, I've dropped the chicken and upped the chickpeas.. I have also added brown rice. The one thing I wouldn't eliminate is the cilantro. I know many people don't care for cilantro but it really makes this particular soup. Ingredients: 1 small onion diced 1 stalk celery diced 1-2 jalapeno, diced 1 roasted poblano pepper, skin removed 1 chicken breast (1 large breast) 6 cups chicken broth (I sometimes swap a cup of tomato juice for a cup of broth) 1 can petite diced tomatoes with chilies (or use fresh italian tomatoes) 1 cup chickpeas 1 c fresh cilantro chopped Add seasonings to taste: oregano chile powder cumin cayenne pepper salt pepper garlic powder (if you prefer minced, add at the very end of the vegetable saute) Directions:1. Shred or dice the cooked chicken. Saute onion, celery, jalapenos in a small amount of olive oil until soft (about 3-5 min). Add chickpeas, tomatoes, chicken and broth. (it should be a fairly brothy soup at this point). Add 1/4 cup or so of the chopped cilantro and seasoning to taste. Be cautious with seasonings at this point-- the spiciness will intensify as it simmers. 5. Let simmer for 30-40 min. Taste again and add seasonings as required. 6. Add remaining cilantro and let simmer 5 min. 7. Serve in bowls and top with some, none or all of the following optional toppings: avocado, shredded cabbage, chopped radish, sour cream. Me? I like just a squeeze of lime....See MoreChicken lunch menu?
Comments (55)Just reporting back to let everyone know how the lunch went. Despite on and off showers, the temp was great so we were able to sit out on the deck, half of which is covered so we were dry and comfortable and enjoying the outdoors. Friend brought a hot appetizer with melted cheese that was delish. I had a Latin salami slices with cucumber slices; roasted red pepper hummus with pita chips, smoke gouda and jarlsburg cheese with crackers, and a dish with celery and carrot sticks. Lunch rec'd all kinds of compliments...grilled chicken breasts marinated in a lemon BBQ sauce and I served it with quinoa pesto (found it at TJs). Lentil salad with carrots and celery. Haricot vert with fennel and toasted pecans in a lemon dijon sauce (Martha Stewart). I sliced up a whole wheat ciabatta bread and had an herb package from which to make a dipping sauce with EVOO. For dessert I made a mixed berry crumble (blue and rasp) with choc chip ice cream from a local creamery. Coffee and tea. The beauty of it was that most of the cooking was done a day ahead so I was able to enjoy the company on the deck and not be a slave to the kitchen in prep....See MoreMenu suggestions sought
Comments (11)I am serving this soup which we all love. Just double or triple the recipe Orange, carrot and ginger soup SERVES 2 2 carrots, peeled and sliced 2 tbsp olive oil half a large onion, chopped 1 garlic clove, chopped 1 inch piece of fresh ginger, finely grated zest and juice of half an orange 500ml vegetable or chicken stock salt and black pepper creme fraiche, to serve (optional) ------------------------------------------------ prep 1. In a saucepan, gently cook the onion in the olive oil until softened. Add the garlic, ginger and orange zest. Cook for a minute or so and then add the carrots and pour in the stock. 2. Simmer until the carrots are very tender. Using a hand blender, blend the soup until smooth. Add the orange juice and season with salt and pepper. Blend again briefly to mix. 3. Reheat gently and serve with a dollop of creme fraiche, if using....See MoreDD Needs Vegan Menu For Breakfast Lunch Dinner
Comments (62)That looks good! He probably should have given his product packaging. Some commenters had trouble with a very wet mix. I'm guessing those looking for exact recipes are not necessarily intuitive cooks. And lots of steps involved. But the trifecta is a win-win. This fella seems really good at what he does and seems healthy, HERE ,He does all the replacements that is a bit of a yawn for me. But I always learn something and he does use lots of spices instead of the usual salt lick soy sauce soaks in the packaged stuff. We don't have any close friends vegan or vegetarian, just some family members, so I'm not much help. Great vegan restaurants here but I order soup and salads and veggie 2 bite balls to share. Can't commit to a big burger. Most of our larger gatherings with secondary friends, or a friend will bring a guest, I make so many vegan choices in salads I don't play with the meat replacements. So this is an environmental issue and not a 'lets make some vegan kids' ? . The vegan kids at work just out of college are so unhealthy eating the packaged junk not having much cooking experience. Is she set and limited to the one supplier? Maybe a few products grown somewhat locally, PNWest...a good educational lesson?. I buy from Palouse,WA. Garbanzos and red winter wheat once a year. 5 pounds of each. Good slicers, dicer, shredders, juicer, blender? No way can they use mandolines like high end trained restaurant staff. And slow. My cuisinart discontinued back in the 80's has a side shoot. No need to empty the container as it just keeps going into a bowl....See MoreAnnie Deighnaugh
5 years agolast modified: 5 years agoAnnie Deighnaugh
5 years agoAnnie Deighnaugh
5 years agolast modified: 5 years agonicole___
5 years agoAnnie Deighnaugh
5 years agoOutsidePlaying
5 years agolast modified: 5 years agoAnnie Deighnaugh
5 years agoAnnie Deighnaugh
5 years agolast modified: 5 years agoBobbi
5 years agoAnnie Deighnaugh
5 years agoBobbi
5 years agoAnnie Deighnaugh
5 years agoBobbi
5 years agolast modified: 5 years agoAli
5 years agolast modified: 5 years agoAnnie Deighnaugh
5 years ago
Related Stories
LIFESimple Pleasures: The Big Sunday Lunch
Make Sunday afternoons special with a casual, stress-free meal where friends and family pitch in
Full StoryLIFEInviting Kids Into the Kitchen: Suggestions for Nurturing Cooks
Imagine a day when your child whips up dinner instead of complaining about it. You can make it happen with this wisdom
Full StoryKITCHEN DESIGN9 Ways to Conjure a Parisian Bistro in Your Kitchen
Stir in some French flair with lighting, flooring and decor that may have guests requesting a menu
Full StoryGREAT HOME PROJECTSHow to Get a Built-In Outdoor Grill
Put fresh-air grilling on the menu with a built-in setup that suits your patio or yard
Full StoryKITCHEN DESIGNGive Your Kitchen a Café Vibe
Re-create the look of your favorite café with a menu board, bistro chairs, vintage artwork and other key ingredients
Full StoryKITCHEN DESIGNRenovation Detail: The Built-In Breakfast Nook
On the menu: one order of cozy seating with plentiful sides of storage. For the kitchen or any other room, built-ins fit the bill
Full StoryGuest Picks: Affordable Kilims in Colors for Everyone
Add a handmade feel with kilim rugs, pillows or even a bench in hues from dazzling to subtle — and some cost as little as lunch
Full StoryNORTHWEST GARDENINGPacific Northwest Gardener's March Checklist
Prepare for edible harvests and invite feathered friends to the garden — offering them slugs for lunch is entirely up to you
Full StoryLIFEThe Polite House: What’s an Appropriate Gift to Welcome a New Neighbor?
Etiquette expert Lizzie Post suggests the right time and best presents to introduce a new neighbor to your area
Full StoryFEEL-GOOD HOME15 Cozy Book Nooks and What They Want You to Read
Put the beach reads away; these comfy spaces are creating a fall reading list. What books do they suggest to you?
Full Story
glenda_al