Sunday, May 5, 2019

End of the #lunch Series - Number Nine

While it's the end of the line for this #lunch series - I literally do not have anymore photos of lunches perched on my IKEA table in Florida - this concluding installment is a really yummy bunch! The Miso Flavored Chicken Noodle Soup is such a cheat, but so delicious. I used noodles left over from the night before and I'm not ashamed to admit that canned broth is one of the best time savers known to man. The Lemony Chickpea and Rice Salad is pure comfort food! Once again, I used left overs in the form of rice and opened up a can, this time of chickpeas. The Kale Salad is a scaled back version of an old family favorite and was the perfect backdrop for some really good heirloom tomatoes. And finally, the Simple Salad Nicoise is also a short cut for the real deal found in an old post here. It seemed like a great use for left over green beans and roast chicken. I'd love to hear back if anyone makes these little meals - shoot me an email at - thanks!

Miso Flavored Chicken Noodle Soup - Serves Two


1 (15 oz,) can chicken broth
1 cup cooked noodles
1 cup spinach leaves
1 cup cooked chicken, chopped or shredded
1 tablespoon white miso
1 tablespoon soy sauce or a sauce such as Maggi, Tamari, or low sodium soy sauce
1/4 cup Thai basil leaves (optional)

Place the chicken broth in a sauce pan and whisk in the miso and soy sauce. Heat the liquid to a boil.

While heating the broth, place 1/2 cup noodles, 1/2 cup spinach and 1/2 cup chicken in each of two bowls.

Pour a cup of the boiling broth over the contents of each bowl. Sprinkle each bowl with 2 tablespoons of Thai basil leaves, if using.

Lemony Chickpea and Rice Salad - Serves Four


2 cups cooked rice
1 (15 oz.) can chickpeas, rinsed and drained
1 cup spinach leaves
2 tablespoons finely diced red onion
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon Aleppo pepper or red chili flakes

Place rice, chickpeas, spinach leaves and onion in a bowl.

Whisk together olive oil, lemon juice, salt and cumin.

Pour dressing in bowl and gently toss. Divide into four servings.

Sprinkle each serving with a 1/8 teaspoon of the pepper or chili flakes.

Kale Salad with Heirloom Tomatoes - Serves Two


1 bunch dinosaur or lacinato kale
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 varied heirloom tomatoes, sliced

Wash and dry the kale leaves. Fold each leaf in half, cut the rib out. Roll up the remaining leaf and cut to shred.

Put kale, lemon juice, salt and pepper flakes in a salad bowl. Toss to coat.

Divide into serving plates and top each with three or so slices of tomatoes.

Simple Salad Nicoise - Serves Two


1 head butter lettuce, leaves washed and dried
1 cup cooked green beans
1 cup cherry tomatoes, cut in half
1 cucumber, thinly sliced
4 radishes, thinly sliced
1 (6 oz,) can tuna, drained or 1 cup shredded or chopped chicken
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 garlic clove, put through a press or 1/4 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Divide the butter lettuce leaves between two serving plates. Arrange beans, tomatoes, cucumber, radishes and tuna or chicken on top.

Whisk together olive oil, vinegar, lemon juice, garlic, mustard, salt and pepper.
Drizzle 3 tablespoons of dressing over the two servings.