Thai Crab Soup

Tags

Asian, coconut milk, crab, food, garlic, ginger, lunch, quick, soup, Thai

When I first saw this soup in my blog feed, I knew I wanted to try it. Who wouldn’t love the Thai flavors of ginger and coconut milk paired with vegetables and a tasty protein? Plus it is super easy to throw together making it a great dish for lunch. I have made this soup a couple of times since finding it and have really enjoyed it each time. You should try it.

Thai Crab Soup (a variation of this recipe)

• One can coconut milk (not the light version)
• 1 1/2 cup chicken stock
• 2 tbsp freshly grated ginger
• 1/4 cup finely chopped onion
• 1/2 cup sliced mushrooms
• 2 garlic cloves, microplaned
• Pinch of chilli flakes
• Zest of one lemon
• 1  1/2 cup baby spinach
• 2 servings worth of cooked vermicelli
• 1 pkg imitation crab meat

In a small saucepot, combine the coconut milk and chicken stock. Add the ginger, onion, garlic, and chili flakes. Bring to a simmer. In the meantime, saute the sliced mushrooms in bit of oil to help remove some of the liquid. When done, drain off the extra liquid and add to the coconut milk mixture. Add the vermicelli and crab meat. When heated through, add the baby spinach. When barely wilted, remove from the heat and serve. Serves 3 to 4.

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Pan Bagnat

Tags

food, french, lunch, overnight, pan bagnat, protein, quick, sandwich, tuna

I love tuna because it is such a quick source of protein. I eat it a lot and am always on the lookout for new ways to try it, other than the usual tuna salad. This recipe is fantastic! I made it the night before my work week. It was super convenient just to grab a sandwich and go. The flavors complimented each other amazingly. I definitely will be making this again soon!

Pan Bagnat (a variation of a recipe from Food52)

• 1/2 loaf crusty French baguette
• 1 clove garlic, cut in half
• 4-6 basil leaves
• 1(6oz) can tuna (I used the pouch kind because it’s drier)
• 3/4 cup Kalamata olives, sliced
• 1/2 cup red bell pepper, seeded and sliced thin
• 1/2 small vidalia onion, finely chopped
• 1/4 cup flat leaf parsley, finely chopped
• 1/2 can artichoke hearts, drained and chopped
• 3 tbsp fresh lemon juice
• 6 tbsp extra virgin olive oil
• Salt and pepper to taste

Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.

In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, and artichoke hearts. In a measuring cup or small bowl, whisk the lemon juice into the olive oil until well combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.

Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.

Thai Mango and Chicken Wrap

Tags

Asian, chicken, food, lunch, salad, Thai

This is a quick, tasty, and unique way to jazz up chicken. I really enjoyed it’s peppy flavors and the ease with which I could throw it together. A great lunch or light summer supper.

Thai Mango and Chicken Wrap (from Indie Fixx)

• 1 mango, peeled, pitted, and chopped
• 1 1/2 cups of shredded chicken
• 1/4 cup freshly squeezed lime juice
• 1 tbsp fish sauce
• 1 clove garlic, finely minced
• 1 medium jalapeno, minced, (seeds and membrane removed)
• 2 scallions, minced
• ¼ cup unsalted, dry roasted peanuts or roasted cashews, coarsely chopped
• 1/8 cup cilantro, finely chopped
• 6-8 large lettuce leaves
• 2 whole wheat tortillas

Combine the first 9 ingredients. Place lettuce down the center of the tortilla and top with half of the chicken salad. Enjoy!!!

Pimento Cheese

Tags

cheese, food, lunch, pimiento, sandwich, Southern

Fun Fact– Pimento cheese sandwiches are the signature food of the Masters Tournament  in Augusta, Georgia.

Pimento cheese is most well known served in the sandwich form. However, it is also fantastic spread on hamburgers, hotdogs, with crackers or chips. The perfect kind of old fashioned, Southern food, it has notoriety equal to fried green tomatoes and good BBQ. The most simple version consists of sharp cheddar, mayo, pimentos, salt, and pepper. More complex versions include cream cheese, onions, jalapenos,  pickles, and *gasp* Miracle Whip. (Please note that including Miracle Whip means you are no longer making pimento cheese.)  There are many varieties varying from region to region but this version is full of flavor and easy to make.

Pimento Cheese

1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
16 ounces of extra sharp cheddar cheese, coarsely grated

Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week.

The Lunch of Champions!

Tags

egg, farm, food, Grippos, Kentucky, local, lunch

What is the Lunch of Champions you ask? Egg Salad on Wheat with Grippo’s BBQ Chips, of course! Nothing better than this (except maybe bologna on wheat with a big, fresh tomato slice and mayo).

My brother raises chickens for laying and does his best to keep me in stock with eggs. It is amazing how much better fresh eggs really are. They taste and look richer. The yolk is thicker, yellower, and tastier. Want proof? Make German chocolate cake icing with fresh eggs and marvel at the distinct difference.

Eggs salad is like potato salad- the more simple, the better.

Egg Salad (For one or two)

• 2 eggs (large for two, small for one serving)
• 1/4 cup mayo
• 1/4 tsp mustard
• Salt and pepper to taste

Boil the eggs until hard boiled. Remove from heat and immediately cool with cold water. Crack the eggs and remove the shells. Shells remove better when the eggs are less fresh. (Deviled eggs should NEVER be made with fresh eggs). With fork tines, mash the eggs up. Stir in the mayo, mustard, salt, and pepper. Spread on wheat bread and enjoy!!!

Turkey Reuben Sandwiches

Tags

Dinner, food, lunch, quick, reuben, sandwich, Supper, turkey

Normally Reubens are made with corned beef but using turkey makes it cheaper and healthier. This is a nice alternative from the grilled cheese or a boring turkey sandwich. If you want a traditional Reuben, just substitute corned beef. I prefer making homemade Thousand Island dressing with this; premade is just not the same…

Turkey Rueben Sandwiches

• 1 cup sauerkraut, drained
• 10 ounces sliced deli turkey meat
• 2 tablespoons butter
• 4 slices marble rye bread
• 4 slices Swiss cheese
• 4 tablespoons thousand island salad dressing, or to taste

Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top. Heat a large skillet over medium-low heat. Grill until lightly browned and the cheese is melted, about 3 minutes on each side.