Tag Archives for Lunch Time
I have been making this chili recipe almost weekly because it is so quick and delicious. I omit the peppers and celery and it still turns out awesome. It makes quite a bit so it’s perfect to pack for lunch. I like mine with Greek yogurt, hot sauce, and a few handfuls of tortilla chips.
I’ve been using canned beans, but if you’re watching your sodium intake just sub it with dried. It takes a little more time but is definitely worth it if sodium is something you need to keep in check.
In baby news (since I haven’t blogged in forever), I have added a tab called “baby” at the top of the site. All baby related posts will be there and won’t show up on the main page. If you subscribe through an RSS reader then you will see the baby posts in your feed though.
Even though I am working from home now, I figured I might as well share what I am packing for Greg’s lunch. This is a recent favorite of ours as it really satisfies the craving we get for take out. I got this recipe from VegWeb last week and have made it quite a few times already.
This recipe uses mirin which is a sweet rice wine. I got mine at an international supermarket and have also been able to find it at my local chain grocery store every once in awhile in the aisle where the soy sauce is. This recipe also calls for sesame oil and if you’ve never cooked with that before you are in for a nice surprise. It will make your kitchen smell incredible and it’s so good in sauces like this.
Tofu with Garlic Mirin Sauce from here
2 teaspoons cooking oil
1 pound regular extra firm tofu, pressed and drained, sliced 1/4″ thick
steamed jasmine rice or cooked soba noodles, to serve
1/8 cup mirin
1/8 cup soy sauce
2 tablespoons water
1 tablespoon sugar
1 teaspoon cornstarch
1 clove garlic, minced (or more to taste)
1 1/2 tablespoons sesame oil
1. Heat cooking oil in nonstick skillet over medium-high heat. Line a plate with paper towel. Fry tofu until golden on both sides. Remove tofu to prepared plate.
2. Stir all sauce ingredients in small bowl, adding sesame oil last. Pour sauce mixture into skillet, and cook until thickened.
3. Add tofu back to skillet, and toss to coat, and heat through. Serve over rice or noodles.
I added carrots to this because I wanted something extra in there. I’ve also tried it with frozen stir-fry veggies and it was really good. Here’s the nutrition information (with carrots added):
Suggestion: If you can find it, I cannot say enough good things about Twin Oaks Farm Extra Firm Tofu. It makes recipes like this so much easier as it never crumbles or sticks to the pan and it tastes amazing.