Stave Off Sandwich Boredom With This Quick Fix

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A new Asian market opened up in my neighborhood a few months ago and I finally ran in to check it out. An hour (and an overflowing cart) later, I came home with frozen mini Chinese buns to add to my lunch arsenal. I ended up dragging them out on a day I needed a quick fix, and threw together a low-rent version of chicken “banh mi.” The kiddo loved it and I used up some leftovers and death-row veggies from the crisper in the process. This might be my version of #winning.

Chicken Banh Mi

2 mini Chinese buns
1 small cucumber
4 baby carrots, shredded or sliced
1/2 shredded chicken
1/2 Tsp. hoisin sauce

Defrost mini buns, slice veggies and chicken, assemble sandwiches, squirt with a little hoisin, and go!

Chicken "banh mi" sandwiches with sesame sticks, apples, and veggies
Chicken “banh mi” sandwiches with sesame sticks, apples, and veggies
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Quick and Delicious Udon Noodle Soup for Kids

What I’m packing tomorrow…


 Chicken Udon Noodle Soup

1 onion, minced
2 cloves of garlic, minced
1 Tablespoon ginger, peeled and minced
1/2 Tablespoon olive oil
1 box of chicken stock
4 cups of water
3/4 cup carrots, shredded
1 large bunch of bok choy, kale, or any other green leafy vegetable, chopped into small pieces (I used bok choy)
2 Tablespoons soy sauce
1 cup firm tofu, cut into small pieces
1 cup cooked chicken breast, diced
4 packets prepared udon noodles (or one pound dried)
Mint
Cilantro

Heat olive oil in a large heavy-bottomed pot and sauté  garlic, onion, and ginger until translucent. Add the box of chicken stock, carrots, your leafy vegetable, and cook over medium heat for 10 minutes. When the vegetables have cooked down a bit, add 4 cups of water, the tofu, chicken, and soy sauce — allow the soup of to cook for about 15 minutes more. Taste the soup and add a bit more soy if it needs more flavor or tastes too watery. Add the udon noodles and cook until they break apart and expand in the soup. Remove from heat and add 1 Tablespoon each chopped mint and cilantro; let them to wilt into the soup. I served the soup tonight with additional fresh chopped herbs, but I’ll omit those in the thermos tomorrow.

I love this soup because I can make it with anything I have in the fridge — miso paste instead of stock, kale, spinach, or salad greens instead of bok choy, fresh or frozen veggies, vegan, vegetarian, or meat-based — you name it. You can also control the time — taking it from this 30-minute soup to a 10-minute quickie with just a few items. The kiddo loves the thick, supremely slurpable udon noodles, along with the tender veggies, chicken, and tofu.

The only thing missing was a perfectly boiled egg on top. Next time…

Love,

The Lunch Lady

Healthy Treat: Dark Chocolate-Covered Apples

Dark Chocolate-Covered Apples

Okay, I know what you’re thinking: Chocolate-covered apples for lunch? I get it — they’re not exactly brown-bag material. But after an amazing day at the pumpkin and apple farm, it seemed like the right thing to do.  I melted dark chocolate baking chips in a make-shift double boiler and started dipping. I let them rest on parchment paper in the fridge until the chocolate was set. The next day, I cut the apples and packed a couple of slices in her lunch bag. They were a hit!

(Hello) Kitty Bento Box Lunch

The kid has finally mastered staying upright under the weight of the backpack so I dragged out the PlanetBox this past week. It was  depressingly dreary in the mornings so these photos are a bit drab. The lunches, however, have been a hit!

Kitty Bento Lunch

In this lunch box:

  • Turkey and cheese sandwich (cut with kitty cat cookie cutter)
  • Celery and carrots
  • Apples and pears
  • Edamame
  • Dark chocolate, raisins, and dried cranberries

Here’s to better-looking photos this week!

Love,
The Lunch Lady

On This Week’s Menu: Roasted Pumpkin & Apple Soup

Roasted Pumpkin & Apple Soup

Ingredients

4 lbs fresh pumpkin (two small) peeled, seeded and cut into chunks
4 large Granny Smith apples, unpeeled, cut into quarters
1 cup onion, chopped
6 cups fat free chicken broth (I used Pacific brands, which is lower in sodium)
1 cup low-fat plain Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh herbs (sage is better, but I had thyme)
1 tsp nutmeg
1/2 tsp ground cardamom (ginger would also be good)
2 tsp salt
1/4 tsp freshly ground pepper

Instructions

Toss together pumpkin, apples, onions, olive oil, 1 teaspoon salt, and pepper and spread evenly onto a baking sheet. Roast, mixing once, for 30 minutes.

Add in herbs, mix again, and continue roasting until very tender and starting to brown, about 15 to 20 minutes more.
Transfer to a Dutch oven and add one or two cups of broth. Use a hand blender to smooth, adding more broth as you blend.
Add in yogurt, cardamom, nutmeg and remaining salt and heat through over medium-low heat, stirring constantly for about 5-7 minutes.

LUNCH TIP: I found the soup was even better the second day — the apple really came through and the overall flavor was more balanced. It ended up being more dense than I wanted so I added more stock to thin it out (you could even use water without sacrificing flavor).

What’s your favorite fall soup?

Love,

The Lunch Lady