Tags Lunch

Healthy At Home – Spring, 2016

Healthy At Home – Spring, 2016

Meal type Lunch, Main Dish
By author Elaine Pusateri Cowan

Ingredients

Soft Whole Wheat Bread

  • 2 ½ cups warm water
  • 2 tablespoons honey
  • 1 packet fast acting yeast
  • *¼ cup sourdough starter
  • King Arthur Flour:
  • 1 ½ cup whole-wheat-flour
  • 1 ½ cup white-whole-wheat-flour
  • 1 teaspoon kosher salt
  • Olive oil

Mayonnaise

  • 3 egg yolks
  • 1 tablespoon Dijon Mustard
  • ½ cup canola oil
  • ½ cup safflower oil
  • 1 lemon-juiced
  • 1 dash salt
  • 1 dash pepper

Peppered Candied Bacon

  • Parchment paper
  • 1lb bacon
  • ¼ cup brown sugar
  • A few pinch black pepper

The Spangwich

  • 8 Slices of *Bread (4 Sandwiches)
  • ½lb Monterey Jack Cheese
  • *Mayonnaise
  • 1 head Butter Lettuce
  • Tomato
  • *Bacon
  • 4 Eggs

Steamed Artichokes

  • 4 Artichokes
  • 1-2 lemons

Directions

Soft Whole Wheat Bread
2 ½ cups warm water into a 4-cup measuring cup or a bowl
Add honey and stir until it dissolves
Add ¼ cup sourdough stir gently
Add packet of yeast, then set aside until the yeast starts to foam
In the mixer: combine both the whole wheat and the white whole wheat and the salt- let combine really well- about 3 minutes
Add the salt
While the mixer is still running, slowly add the wet ingredients
You’ll see the dough start to form-when it has taken its shape as one blob, drizzle a little olive oil while it’s still turning to “clean” the bowl
Shape into a ball and place in an oiled bowl and cover with a clean towel- allowing it to rise--a few hours is best
Knock down your risen dough, shape and then allow to rise again before baking
Bake at 375 for 25-35 minutes.
Mayonnaise
Whisk 3 egg yolks until smooth
Add 1 teaspoon of Dijon Mustard whisking all the while
Combine the oils ahead of time and GRADUALLY add them while whisking
Add the juice of 1 lemon while whisking
Add salt and pepper while whisking
Peppered Candied Bacon
Preheat oven to 375
Line a cookie sheet with parchment paper and put a cooling rack on top of it
Spread out a pound of bacon-it can overlap slightly
Sprinkle with brown sugar
Sprinkle with black pepper
Bake on the top rack for 20-35 minutes-depends on how crispy you like it
The Spangwich
Turn broiler on to high
Slice 8 slices of the delicious bread you made yesterday-:)
Lay a slice or two of Monterey jack cheese over 4 slices
Place all 8 slices, including the ones with cheese, under the broiler until the cheese begins to bubble and melt
The slice with the cheese is the TOP Slice.
Spread the homemade mayonnaise over the slices of now toast, then the lettuce then tomato, then bacon.
The egg: get your skillet hot on the stove top then add a pat of butter and a drop of olive oil- crack eggs into skillet then place under the broiler until whites are completely white
Slide egg onto sandwich, cover with the cheesy bread and slice in half to reveal the delicious center.
Steamed Artichokes
Wash and trim artichokes
Pull out the choke or leave it in and pull it out when it's soft
Quarter a couple of lemons-you may use the one that you juiced for the mayonnaise
Steam for 20-25 minutes-no longer
Serve whole or cut in half, pull out the choke and top with a dollop of the mayonnaise

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Serves 4
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large onion, chopped
  • 2 Medium sweet potatoes, chopped
  • 4 carrots (different color if you can find), sliced
  • 1 cup sliced mushrooms
  • 1 cup red lentils, rinsed and picked over to remove stones
  • 1 32 oz. container vegetable stock
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper to taste

Directions

Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.

Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Serves 4
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large onion, chopped
  • 2 Medium sweet potatoes, chopped
  • 4 carrots (different color if you can find), sliced
  • 1 cup sliced mushrooms
  • 1 cup red lentils, rinsed and picked over to remove stones
  • 1 32 oz. container vegetable stock
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper to taste

Directions

Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.

Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Serves 4
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large onion, chopped
  • 2 Medium sweet potatoes, chopped
  • 4 carrots (different color if you can find), sliced
  • 1 cup sliced mushrooms
  • 1 cup red lentils, rinsed and picked over to remove stones
  • 1 32 oz. container vegetable stock
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper to taste

Directions

Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.

Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Dietary Gluten Free
Meal type Entrée, Lunch
By author Ellen Allard

Ingredients

Tempeh:

  • 1lb tempeh, slice as desired (best to slice from one short side of tempeh to other short side of tempeh so that it is half as thin as the original piece, then slice into smaller pieces)
  • coconut oil
  • wheat free tamari

Smashed Avocado:

  • 1 avocado (or more as needed)
  • 1 lemon (or more as needed)
  • salt & pepper to taste

White Bean Hummus:

  • 1 14.5 oz. can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • red onion, sliced thinly
  • romaine lettuce leaves
  • gluten-free bread, toasted

White Bean Hummus: (Optional)

  • 1/4 teaspoon smoked paprika

Directions

White Bean Hummus:
To make Crispy Tempeh Triangles:
Saute tempeh pieces in coconut oil on medium high heat. Flip tempeh pieces until they’re crisp on both sides. Add more coconut oil as needed. When tempeh has finished cooking, sprinkle with a little tamari and then remove from pan. Set aside.

To make Smashed Avocado:
Peel avocado. Place in small bowl and mash with fork until smooth. If desired, you can leave small lumps. Add juice of lemon. Start with half of a lemon and increase to taste. Add salt and pepper to taste. Set aside.

To make White Bean Hummus:
Place cannellini beans in food processor with S blade. Add tahini, olive oil, lemon juice, garlic clove, onion powder, cumin, spoked paprika, salt and pepper. Blend until desired consistency. Set aside.

To assemble sandwich:
Layer tempeh, avocado, white bean hummus, red onion, and lettuce on two pieces of toasted gluten free bread.

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Crispy Tempeh Triangles, Smashed Avocado & White Bean Hummus Sandwich

Dietary Gluten Free
Meal type Entrée, Lunch
By author Ellen Allard

Ingredients

Tempeh:

  • 1lb tempeh, slice as desired (best to slice from one short side of tempeh to other short side of tempeh so that it is half as thin as the original piece, then slice into smaller pieces)
  • coconut oil
  • wheat free tamari

Smashed Avocado:

  • 1 avocado (or more as needed)
  • 1 lemon (or more as needed)
  • salt & pepper to taste

White Bean Hummus:

  • 1 14.5 oz. can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • red onion, sliced thinly
  • romaine lettuce leaves
  • gluten-free bread, toasted

White Bean Hummus: (Optional)

  • 1/4 teaspoon smoked paprika

Directions

White Bean Hummus:
To make Crispy Tempeh Triangles:
Saute tempeh pieces in coconut oil on medium high heat. Flip tempeh pieces until they’re crisp on both sides. Add more coconut oil as needed. When tempeh has finished cooking, sprinkle with a little tamari and then remove from pan. Set aside.

To make Smashed Avocado:
Peel avocado. Place in small bowl and mash with fork until smooth. If desired, you can leave small lumps. Add juice of lemon. Start with half of a lemon and increase to taste. Add salt and pepper to taste. Set aside.

To make White Bean Hummus:
Place cannellini beans in food processor with S blade. Add tahini, olive oil, lemon juice, garlic clove, onion powder, cumin, spoked paprika, salt and pepper. Blend until desired consistency. Set aside.

To assemble sandwich:
Layer tempeh, avocado, white bean hummus, red onion, and lettuce on two pieces of toasted gluten free bread.

Croque Madame

Croque Madame

Serves 2
Meal type Entrée, Lunch, Main Dish
Region French
By author Jeff Cutler

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 1⁄2 cup milk
  • 3oz shredded gruyere (2 oz extra for topping)
  • 4 each thin slices gruyere
  • ½ tablespoon Dijon mustard
  • 1⁄2 teaspoon salt and pepper (TT)
  • 1⁄8 teaspoon nutmeg
  • 4 each slices country bread
  • 1 tablespoon butter
  • 4 each thin slices French ham
  • 4 eggs

Directions

1. Melt butter in a 1 qt saucepan over medium-high heat. Add flour and whisk for about 1 minute until smooth.
2. Slowly pour in milk (cold) while whisking and bring to a boil. Reduce heat to low and reduce sauce until thicker (about 7 minutes).
3. Add gruyere 3 oz
4. Add salt, pepper, and nutmeg.
5. Meanwhile, butter bread and place onto a griddle to toast. Flip after 3 minutes to toast the other side.
6. After bread is flipped add 2 slices of gruyere to each toast
7. Add ham to one side and top with other toast
8. Allow to cook for 3-4 minutes until cheese is melted
9. Top with Mornay sauce and sprinkle extra Gruyere & broil for less than a minute
10. Crack eggs onto skillet or griddle and cook to sunny side up (can do more if desired).
11. Remove from broiler and top each sandwich with 2 eggs. Serve immediately.

Corn Chowder

Corn Chowder

Dietary Vegan
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Chef Marianne Marrone

Ingredients

  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 4 ribs celery, small dice
  • 2 yellow onions, small dice
  • 2 red bell peppers, small dice
  • 2 Yukon potatoes, small dice
  • 1 bunch scallions, white and green sliced thin
  • 2 tablespoons Nutritional yeast
  • 1 cup semolina flour
  • 2 quarts veggie stock, heat and set aside
  • Add water to adjust texture to your preference.
  • 2 tablespoons fresh dill, chopped fine

Note

This chowder is so hearty you won’t even notice it’s vegan.

Directions

Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.

Corn Chowder

Corn Chowder

Dietary Vegan
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Chef Marianne Marrone

Ingredients

  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 4 ribs celery, small dice
  • 2 yellow onions, small dice
  • 2 red bell peppers, small dice
  • 2 Yukon potatoes, small dice
  • 1 bunch scallions, white and green sliced thin
  • 2 tablespoons Nutritional yeast
  • 1 cup semolina flour
  • 2 quarts veggie stock, heat and set aside
  • Add water to adjust texture to your preference.
  • 2 tablespoons fresh dill, chopped fine

Note

This chowder is so hearty you won’t even notice it’s vegan.

Directions

Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.
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