#Lunch Series Number Seven

Here is my seventh quartet of #Lunch recipes. Once again, I used left overs, for instance the peppers and onions from fajitas in the grilled cheese. And, don't be afraid to change these recipes up and make them your own, just like I did with the lentil soup below.  But don't just limit them to lunch - they are great for dinner too!

Pulled Pork Tacos - Serves Six to Eight

Ingredients for the Pulled Pork:

2 pound pork shoulder roast
1 (15 oz.) can beef broth
4 cloves garlic, put through a press
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons lemon pepper
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Plenty of corn tortillas to serve with Cabbage Salad and Pickled Onions
This link for Cabbage Salad and Pickled Onions 

Directions:

Heat the oven to 325 degrees Fahrenheit or get out your crock pot and set it on high. Pour the beef broth into a deep baking pan or into the crock pot.

In a small bowl, combine the garlic, lime juice, olive oil, lemon pepper, chili powder and smoked paprika. Trim any excess fat and remove any string from the roast. Rub the garlic mixture into the roast.

Lower the spice rubbed roast into the baking pan or the crock pot. Cover the baking pan with foil or put the lid on the crock pot. Allow the roast to cook for 4 to 5 hours or until the meat is easily shredded with a fork.

Remove the roast from the pan or pot and place on serving platter. Scrape away any excess fat. Using two forks, shred the meat. Spoon some of the cooking liquid onto meat.
Serve with warm corn tortillas, Cabbage Salad and Pickled Onions.

Sort of Homemade Tomato Soup - Serves Four

Ingredients:

2 tablespoons olive oil, divided
2 slices good bread
2 garlic cloves, put through a press
1/4 cup chopped fresh basil leaves
1 (15 oz.) can tomato sauce
1 (15 oz.) can chopped tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup evaporated milk
Cream or extra evaporated milk for drizzling

Directions: 

Make croutons by cutting the bread slices into cubes. Heat one tablespoon of olive oil in a skillet and add bread cubes. Cook the bread crumbs about 2 to 3 minutes on each side until browned. Set aside.

Heat the olive oil in a soup pan. Add the garlic and basil leaves. Saute them for 30 seconds. Add the tomato sauce, chopped tomatoes, salt and pepper. Bring to a boil, turn down heat and simmer for five minutes. Take off the heat. Stir in the evaporated milk. Pour into bowls and serve with croutons floating on top. Drizzle with some cream or extra evaporated milk if desired.

Grilled Cheese with Fajita Peppers and Onions

Ingredients for Each Sandwich:

2 slices good bread
1 to 2 tablespoon olive oil
2 slices white cheddar
*2 to 3 tablespoons fajita style bell peppers and onions

*Slice any color bell peppers of your choice, enough to total 2 peppers and place in a microwave safe dish. Peel and slice a yellow onion and add to peppers. Mix with 1/2 cup olive oil, 1/4 cup plain white vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon oregano. Pour olive oil mixture over peppers and onions. Cook peppers and onion mixture in microwave for 5 minutes. (This is just delicious when you mix the cooked pepper mixture with sliced Tex Mex Chicken and served as fajitas.)

To Assemble Sandwich:

Brush one side of each bread slice with olive oil. Put a slice of cheddar cheese on each not oiled side. Add 2 to 3 tablespoons of the fajita pepper mixture on top of the cheddar on one slice. Put the sandwich together, oiled sides facing out. Place a skillet over medium low heat and coat surface with just a bit of olive oil. Put sandwich in a skillet and  - only turning once - brown each side about 3 to 4 minutes. Remove from pan, let cool for a minute and slice in half to serve.

Polly Castor's Lemony Lentil Soup with Turmeric

Click on this link for Polly's original recipe for Lemony Lentil Soup with Tumeric from her wonderful blog, PollyCastor.com

Full disclosure - I made some adjustments due to the fact I really wanted to make this soup but didn't have everything on hand!

I used 1 cup of regular lentils instead of red lentils.

I did not have any leeks, so I used a yellow onion instead along with 2 garlic cloves, pressed.

I did not use the mustard seeds.

I did not deglaze the pan with the juice of a lemon, but just used the broth called for in the recipe.

I did not puree the soup.

I added just 2 tablespoons of lemon juice at the end of cooking.

I drizzled uncooked greens and Greek yogurt with a lemon dressing of 1/4 cup olive oil whisked with 2 tablespoons lemon juice, 1/4 teaspoon salt, a pinch of garlic powder and a pinch of pepper.

Even with my adjustments, the soup was so, so delicious and I'm dreaming of it right now!