Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Sunday, August 18, 2013

Creamy Orzo & Peas {#Dairyfree} for #SundaySupper #LunchBox

It is this time of year again.  Where has the summer,  my absolute favorite season gone?  The time of year when everything is just a little bit slower, and a little more fun.  Sunshine, swimming, vacation, and summer parties...It is time to start thinking about what to pack into the lunch boxes and I can always need some new ideas.  What about you?  So this week's #SundaySupper event is all about the #LunchBox; entrees, sandwiches, wraps, salads, munchies and sweet treats.  We got you covered with 40+ delicious recipes.

Today's event is hosted by my friend Liz a.k.a. That Skinny Chick Can Bake - let me tell you she sure can bake and cook;  please be sure to visit her :)

I bring Creamy Orzo & Peas to the #SundaySupper #LunchBox.  This is an easy dish to pull together in the morning while everyone gets ready.  Neither of my girls like to eat sandwiches for lunch, so this is an easy pasta dish to put together.  I pack it warm in their lunch thermos where it stays warm until they are ready to eat.

Creamy Orzo & Peas {Dairyfree} for the #LunchBox

  • 1 C dried Orzo
  • 1 C frozen Peas
  • 1/2 C plain Tofutti Vegan Cream Cheese
  • 1/2 tsp. dried Italian Herbs
  • 1 tsp. fresh lemon juice
  • 1 tsp. zest from an untreated lemon
  • Salt & Pepper to taste
  1. Cook Orzo according to directions on the box.
  2. While Orzo is cooking mix the cream "cheese" with the herbs, lemon, juice, and lemon zest. Add salt and pepper to taste.
  3. When there is just about a minute left for cooking the pasta add the frozen peas. Finish cooking until pasta is done and peas are soft.
  4. Drain Orzo/Pea mixture into a colander and put the mixture into a mixing bowl.
  5. Add cream "cheese" mixture and mix well under the pasta. Adjust salt and pepper to taste.
  6. Pack into the thermos - this is plenty for two - three servings.

Now be sure to check out all the other fantastic recipes for the #SundaySupper #LunchBox; there is certainly something new for everyone :)

Sandwiches, Wraps and Entrees:
Munchies, Salads and Sides:
Sweet Treats:
Be sure to join us for the #SundaySupper chat at 7 PM EST each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement
SundaySupper

Thursday, April 11, 2013

Farro Salad w/veggies, dinners & Facebook Page {finally}

How is your week going?  Busy, right?!  Same here...it was my plan to post the Farro Salad yesterday but a last minute called Wednesday evening plan nixed that plan.  However, we have been eating and I have been cooking :)  Yesterday was roasted lemon garlic chicken,  tonight it is dairy free enchiladas, and tomorrow it will be Isabel's amazing chicken noodle soup.  One chicken = three dinners; now, if our girlies would like chicken more it would be a monthly occurrence....

Oh, in other news there finally is now a Facebook Page for my little blog.  I am quite excited about that - really excited actually....

Now on to the Farro Salad.  I may remember that the girlies go to the Sophie School Schule, a German Saturday school.  The school is all the way out in Beaverton - about 30 minutes from where we live in Portland - and I usually spend the time working in the teacher lounge.  So what does this have to do with Farro?  Bear with me...sometimes, like last Saturday,  I go grocery shopping at New Seasons Market on Cedar Hills and they are always sampling foods.  Last Saturday they sampled  Farro salad. Wow - it was fantastic, first time I ate Farro.  It is was delicious, somewhat nutty, and fantastic texture.  So this week, I experimented and made a Farro salad.  The verdict was all thumbs up; the girls took it for lunch while it was my breakfast :)

Farro salad Vegan vegetables

Farro Salad

  • 4 C water
  • pinch of salt
  • 1 C Farro
  • 1/2 C broccoli cut into tiny slivers
  • 1/2 red pepper cut into fine slivers
  • 3 green onions cut into fine rings
  • 1/4 C currants

Dressing

  • 3 Tb toasted sesame oil
  • 2 Tb rice vinegar
  • 1 Tb soy sauce
  • 1/2 inch freshly grated ginger
  • 1 tsp hoison sauce
  • 1/2 grated zest of untreated lemon
  1. Bring water to a boil, and add Farro.  Cook for about 60 minutes.  Let it cool down
  2. In a small bowl combine the ingredients for the dressing.  You may want to increase the vinegar to your taste.
  3. In a large salad bowl combine the cooled off Farro, with the veggies then pour the dressing over the salad.  Mix it up well - cover and let rest for at least a couple of hours before serving.
  4. Adjust flavors before serving {I added additional rice vinegar, and little bit more soy sauce}
Farro Salad Vegan Vegetables



Thursday, December 6, 2012

Risotto; Red Lentil Soup with Kale - #WeeknightSupper

Yes, I know that I have fallen behind on my dinner posts.  Where there too many cookies this week?  No, we did not live off cookies alone this week :)

One night we had Risotto with purple Kale.  I was not sure how it would work, but it turned out as a fantastic combination.  Just used my basic risotto recipe, and changed the vegetable to Kale. I sautéed the Kale before adding it to the risotto and voila here it is...

Risotto with Kale 

And yes, there was lunch the next day, and Risotto Cakes for Mia Rosies lunch today.  Oh, and you can use either vegetable, or chicken stock...

Last night it was a simple Vegan Red Lentil Soup with Kale from Simple Suppers by The Moosewood Collective {page 121}.  It is so delicious - we had it with Kale.  Well, at least Alena and I thought so.  Mia Rosie was not a huge fan, and Ron was actually out last night.  But this - to me - is a definite keeper....
Red Lentil Soup with Kale 
...and Alena had leftovers for lunch today :)

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