Happy 2019 , 2018 sucked big time and things can only get better.
I love rice noodle salad and have been paying $12 for the joy. When I returned to work on Monday, I rushed across the road to buy my salad but the vendor was shut. On the way home from work I went to the supermarket and made my own.
It is very easy, very very easy really.
Rice vermicelli is very cheap. My packet cost about $1.50 and serves 4. All you have to do to cook it is put it in a bowl, tip boiling water to cover and leave for 2 minutes. Rinse really well under cold water and leave in a sieve over the bowl to drain for a bit. Then put it into a container to take to work or school, add a few drops of sesame oil and give a shake with the lid on. I used 1/4 of the packet for 2 days, I had lots of salad.
So the salad, chop up whatever you like and chop it small. I had lettuce, red cabbage, tomatoes, capsicum and deep fried tofu (ready fried squares from the supermarket). Take it in a seperate container.
For the dressing I improvised until I liked the taste. I used about 1 teaspoon of sesame oil, 1 teaspoon of rice vingar, 2 teaspoons of soya sauce , 2 teaspoons of sweet chilli and a teaspoon of lime. This was enough for two days as you don’t need much. Take in another pot. If you can’t be bothered, pop to the nearest supermarket and find one that takes your fancy. An Asian style will suit the vermicelli.
Mix the amount of vermicelli and salad you wish to eat and shake your dressing over the top. Stir and eat.
So, pimp your lunch and find out what you like. I think I am going to make a satay type sauce next.
I love the squeaky halloumi cheese, really love it. Just thinking about it makes my mouth water, yes, really. It is a bit strange as I hate anything that squeaks when touched and am not a big salt fan. Nobody else in my house likes the squeaky cheese so it has become part of my work day lunch. I have experimented with the best ways to cook, store and reheat it and keeping it in small slabs. It is best microwaved in the slab too and then cut up for eating.
I am not going to write out a recipe for this lunch as it is pretty simple. Just roast some of your favourite vegetable with a hint of seasoning ( I like piri piri) and olive oil. Remember they shrink down a fair bit, so do plenty. I have been eating this weeks veg with couscous, halloumi and beetroot added after it is warmed. It is rather delicious and keeps me happy.
So my recent lunches are-
Roast Vegetables, couscous and halloumi.
Black Bean Stew.
I have recently moved branches ( I work on the counter of a major bank). This move has brought lots of interest in my lunch and what I have brought. I have been making for pretty decent lunches for a long time now and don’t really think about it and it has never occurred to me that others might want to know how to make what I have. I cook while doing dinner, I find that it doesn’t feel like a chore.
I am a vegetable lover and also a healthy eater. I love to have a good serve of vegetable at lunch time. I make a portion of whatever I am cooking that will last three days. I find that the best amount of time for food to stay fresh and not drive me crazy. I often have the main component in different ways. A stew like the one below can be served with rice, put in wraps or any other way that takes your imagination.
Talking of healthy, I am also embarking on a new adventure. For about 18 months I have been walking for exercise and I have made a big leap and signed up with a personal trainer, the marvellous Tim at Studio72 . This leap has lead me to think about keeping up my healthy eating and sharing my ideas.
This week I will mostly be eating …….
Black Bean Stew - Muffinmum.com
1/2 tbsp neutral oil
1 medium onion chopped
1 clove garlic chopped
1/2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
2 tsp honey
1 tin black beans in spring water drained
1 tin of tomatoes (I like Wattie’s crushed and sieved)
A splash or two of hot sauce (optional)
Salt and pepper to taste
Heat oil in a medium saucepan or fry pan.
Add onion and cook until just getting soft.
Then add garlic and cook until onion is translucent.
The spices go in next, add and stir.
When they are fragrant add the honey and cook for a minute, stirring continually.
Add the beans and mix.
Tip in roughly a 1/4 c of the tomatoes and cook until liquid reduces.
Add the rest of the tomatoes, splash of optional hot sauce and salt and Pepper.
Cook with the lid off for 10-15 minutes, stirring occasionally.
When it has thickened cover and cook for another 10 minutes.
Allow to cool in the pan, this will help the beans soften.
When you are ready to eat it, heat covered for around 1 1/2 minutes in a microwave.
It is good with sour cream, sprinkle of cheese or coriander . You can eat it as a soup too.