Monday, October 20, 2014

Laptop Lunches #187

Half a mini apple, a mini square of milk chocolate with almonds, two clementines, some mini multigrain crackers, carrot sticks, crunchy green beans, yellow cherry tomatoes, and cottage cheese.

Cottage cheese is good and simple and 70s, I guess. It goes well with tomatoes and crackers.

Ghirardelli is doing these mini squares of chocolate now. I wish they came in some different flavors. Somewhere along the line I found myself preferring dark chocolate, but I have to have stuff in my chocolate. For some reason I can't deal with plain chocolate, dark, milk or otherwise. Milk chocolate does go well with toffee chips, though. Are you listening, Ghirardelli?

Saturday, October 18, 2014

Pack-a-Snack #10

I didn't clean my cutting board before I took this photo because I was in a hurry; my apologies. But there's not any particular reason to be horrified by a few stray scallion slices, is there?
(I'm defending my dissertation on Tuesday, and therefore my brain no longer holds useful information like, "it is a good idea to clean the cutting board before taking a picture," because it is forced to hold too many other things.)

Anyway.

This is just a simple shrimp cocktail with yesterday's remoulade (recipe in the post), with a little extra sliced scallion for garnish, in my leftover pasta sauce container, with the metal condiment container (with lid, not shown). I don't like the red cocktail sauce at all, so I use other kinds when I do eat shrimp cocktail, which is almost never. But as portable food goes, shrimp cocktail is a pretty good choice.

I'm still pretty sure I'll never get through all this shrimp before it goes bad, though.

Friday, October 17, 2014

Laptop Lunches #186

Avocado-shrimp wrap (recipe below), baby carrots, ricotta dip, chocolate-pecan yogurt, and mini apple halves.

(An aside: today, in my Shrimp Eating Quest post-freezer-door-open-all-night incident, I learned that toast with mashed avocado, salt, pepper, and shrimp on top is actually not a bad breakfast.)

The wrap was improvised from a few recipes I saw online. This is the "what was in my apartment" version. You have to start by making a remoulade.

Remoulade
Servings: About 4

1/4 cup light mayo
2 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce (or to taste)
1/2 scallion, thinly sliced
1/4 celery rib, minced
1/2 teaspoon lemon juice

Mix all ingredients well.


Then you can make the wrap.




Avocado-Shrimp Wrap
Serves: 1

1 fajita-sized flour tortilla
3 slices avocado
About 6 cooked shrimp
Remoulade (above)

Mix shrimp and remoulade, enough to coat (maybe a few tablespoons). Coat tortilla with a thin coating of remoulade as well (to serve as glue). Arrange coated shrimp in a line down the center of the tortilla. Arrange avocado slices on top. Roll carefully and somewhat tightly, but not too tightly or everything will squirt out the sides. Cut in half.

Thursday, October 16, 2014

Laptop Lunches #185

Celery sticks, orange bell pepper strips, cucumber slices, baby carrots, cherry tomatoes, ricotta dip, creamy carrot-spinach polenta topped with shrimp, and star fruit slices.

I did cook the shrimp last night. That much shrimp is daunting to me; for me a serving is about what you see here. Even if I eat shrimp with every meal, I can't quite see getting through it all, but I'll do my best.

This post is shared on:

Eats Amazing Fun Food Friday

Wednesday, October 15, 2014

Laptop Lunches #184

Baby carrots, baby cucumber slices, ricotta dip, multigrain water crackers, yogurt-covered Craisins, starfruit slices, and mini heirloom tomatoes.

I made the ricotta dip with frozen basil rather than fresh, and I used way, way too much, but I had a reason. When I woke up this morning, I discovered my freezer door had been left open overnight. I had to throw out a lot of things, and what I didn't throw out needed immediate use. The rest of this week will reflect that. (And since I had two pounds of shrimp that need to be cooked tonight now, I expect you will see a lot of shrimp.)

Sigh.

This post is shared on:

Bento Lunch

Tuesday, October 14, 2014

Laptop Lunches #183

Last night, I made green chile enchiladas.
 

They were really lovely, but I'm still working on the recipe. They need more onions. Look for that recipe later.

Here is the lunch version of that meal, leftover:

Green chile enchiladas, Mexican rice, a bunch of red seedless grapes, and carrot sticks.

Enchiladas are good at any temperature, in my opinion, but I know not everyone feels that way. In any case, a quick blast in the microwave to take off any chill is all it takes, and they taste pretty much the same as the night before. I love enchiladas. Macaroni and cheese isn't comfort food to me--these are! Tell me again why I moved to a place where people think Taco Bell sells Mexican food!?

Eh. My enchiladas are probably more Okie Mex, anyway. But if you think Taco Bell is Mexican food, you're totally missing out.

Monday, October 13, 2014

Lunchopolis #6

A banana, a few clementines, some truffles, arancini, and Vidalia onion-tomato sauce for dipping.

I decided to call the onion-tomato sauce my vegetable this morning, because I was too sleepy to think up anything else.

Arancini are one of those things that, although portable, don't necessarily taste very good at room temperature (although the sauce you dip them into is fine at room temperature). So the rice balls got the microwave-on-paper-napkin treatment, exploded because I wasn't paying attention and cooked them too long, and stuck to the napkin.

Not every day goes well. But they did taste good, and I had truffles, so it wasn't a total loss.