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Sep. 14th, 2011 02:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikJust a little random foodage.
My standard lunch - or at least, the main dish, excluding fruits and vegetable that are eaten by themselves - is a handful of some kind of legume, a pile of vegetables, flavor adding things (garlic, olive oil, tamari, sambal oolek, fresh herbs, whatever) and some brown rice on top*. (Or maybe soba noodles. Or quinoa. Or...) I'll often briefly steam the veggies in the microwave, but it mostly comes down to things that can be cooked lightly - greens, peppers, brocolli, etc. I cook the rice once or twice a week, make several containers of legumes at the same time and freeze all but one, so mostly making lunch is a little chopping veggies and assembly. And then I nuke it at the lab.
But I had some eggplant and squash from the CSA, and rather than making something more elaborate with them, I just roasted them this weekend and threw them into the fridge, with a vague idea of making baba ganoush and squash bread. Instead, I hacked off half the eggplant, chopped it up, and through it into that day's lunch, with a red pepper and a head of tatsoi.
OMG, that was tasty. (Okay, actually this was the second time I did it. Different companion veggies, this time.)
I'm thinking this might be a fun way to vary my lunches. I'll have to be careful about making sure I use things in a timely manner, but if I'm careful I can get a lot of what I love about roasted veggies without as much time commitment as there is for things like the roast veggie salad I'm so fond of.
* Yeah, the order is weird, but rice is kind of lowest priority for me, plus it conforms well around everything else.
My standard lunch - or at least, the main dish, excluding fruits and vegetable that are eaten by themselves - is a handful of some kind of legume, a pile of vegetables, flavor adding things (garlic, olive oil, tamari, sambal oolek, fresh herbs, whatever) and some brown rice on top*. (Or maybe soba noodles. Or quinoa. Or...) I'll often briefly steam the veggies in the microwave, but it mostly comes down to things that can be cooked lightly - greens, peppers, brocolli, etc. I cook the rice once or twice a week, make several containers of legumes at the same time and freeze all but one, so mostly making lunch is a little chopping veggies and assembly. And then I nuke it at the lab.
But I had some eggplant and squash from the CSA, and rather than making something more elaborate with them, I just roasted them this weekend and threw them into the fridge, with a vague idea of making baba ganoush and squash bread. Instead, I hacked off half the eggplant, chopped it up, and through it into that day's lunch, with a red pepper and a head of tatsoi.
OMG, that was tasty. (Okay, actually this was the second time I did it. Different companion veggies, this time.)
I'm thinking this might be a fun way to vary my lunches. I'll have to be careful about making sure I use things in a timely manner, but if I'm careful I can get a lot of what I love about roasted veggies without as much time commitment as there is for things like the roast veggie salad I'm so fond of.
* Yeah, the order is weird, but rice is kind of lowest priority for me, plus it conforms well around everything else.
