Freshen Up Brown Bag Lunches

I try to take a meal to work with me as often as possible, but
lately I’ve been too bored with my old standbys to bother.
I try to take a meal to work with me as often as possible, but lately I’ve been too bored with my old standbys to bother. I’ve tried being imaginative with sandwiches, but that only got me so far. I had cold chicken and potato salad a couple of times, and even spareribs, but I found I really needed to find some new ideas to awaken my jaded palate.

Since we often cook a whole chicken on the grill, the first place I turned was a way to use cooked chicken. This recipe is for half a chicken, the amount we usually have left over, but it could be doubled to use a whole rotisserie chicken from the supermarket.

It’s also a good way to use up cooked turkey, the occasion for which is just around the corner …

Chinese Noodle

and Chicken or

Turkey Salad

(From Epicurious.com)

Salad

8 ounces linguine

1 tablespoon oriental sesame oil

1/2 roasted chicken, skinned, boned, shredded, or 2 cups cooked turkey

1 bunch green onions, sliced

1/2 bunch fresh cilantro, chopped

1 jalapeño pepper, seeded, deveined, minced

1/3 pound snow peas, stringed, thinly sliced lengthwise

Dressing

1/4 cup soy sauce

2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)

2 tablespoons rice vinegar

2 tablespoons oriental sesame oil

1 1/2 teaspoons sugar

Napa cabbage leaves

For salad:

Step 1: Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well.

Step 2: Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and jalapeño.

Step 3: Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.

For dressing:

Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor, or whisk in a small bowl until smooth.

Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

For a packed lunch, line a plastic container with one or two cabbage leaves, and spoon the chicken mixture into it. Keep chilled until served.

Penne with Tuna, Basil and Lemon

(From Epicurious.com)

This recipe is quick to prepare, can be made in advance and uses ingredients we often have on hand (until the basil plants die for the winter).

1/2 pound penne

1 garlic clove

1 lemon

1/4 cup packed fresh basil leaves

a 6-ounce can tuna in olive oil (not drained)

Step 1: Bring a 4-quart pasta pot 3/4 full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon, and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil and tuna with oil from can.

Step 2: Boil penne until al dente, and drain in a colander. Add penne to bowl, and toss with salt and pepper to taste.

Step 3: To pack, place loosely in a plastic container. Keep chilled until serving, then remove lid part-way. Heat in a microwave 1 minute at a time until serving temperature.

Here is another simple penne recipe, this time from marthastewart.com

Penne Ortolano

Serves 2

Coarse salt

3 cups penne pasta   

6 tablespoons extra-virgin olive oil   

1 clove garlic, smashed   

1/4 small eggplant, cut into 2-inch-by-1/2-inch strips (about 1/2 cup)   

1/2 small zucchini, cut into 2-inch-by-1/2-inch strips (about 1/2 cup)

1/4 yellow bell pepper, cored, seeded, and cut into cut into 2-inch-by-1/2-inch strips (about 1/2 cup)   

1 sprig fresh basil, leaves removed and torn into small pieces   

1/2 cup cherry tomatoes, quartered

Freshly grated Parmigiano-Reggiano cheese, for serving (optional; pack separately in a plastic bag or small container)

Step 1:  Bring a large pot of salted water to a boil; add penne. Cook according to package directions until al dente. Drain reserving 1/4 cup cooking water.

Step 2: Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Add garlic and cook until lightly golden. Add eggplant and cook until browned, 2 to 3 minutes. Add zucchini and cook until softened, about 1 minute. Add peppers and cook until softened, about 1 minute. Add half the basil; season with a pinch of salt. Stir in tomatoes, and cook for about 3 minutes.

Step 3: Add cooked penne and enough reserved cooking water to loosen the mixture slightly. Toss to combine. Stir in remaining basil. Drizzle with remaining 2 tablespoons olive oil; season with salt. Pack in a plastic container. At serving time, reheat as above and sprinkle with cheese.

Finally, Epicurious.com offered a method for microwave nachos that I adapted for a packable meal:         

Nuked Nachos

1 generous serving; your office mates will probably want some.

Half a 16-ounce can refried beans

1/4 cup  sour cream

1/3 cup bottled salsa

1/2 cup shredded Cheddar or Mexican Blend cheese

2 tablespoons chopped fresh cilantro, plus more for garnish

A few big handfuls of yellow corn tortilla chips

Step 1: Pack the beans in a plastic container. Spread the sour cream and then the salsa over the beans.

Step 2: Sprinkle about half the cheese and the cilantro over this.

Step 3: Pack the remaining cheese, additional cilantro and the tortilla chips in separate bags. Also take along a medium microwaveable plate.

Step 4: At serving time, lift the bean combination out of the container and spread it on the plate, keeping the layers intact as much as possible and making a hole in the middle for the corn chips.

Step 5: Microwave on high for about 2 minutes without the chips. Remove and pile the chips in the center and sprinkle with remaining cheese. Microwave again until cheese is melted. Remove with a pot holder or folded paper towels. Sprinkle with remaining cilantro and serve hot.

Microwave on high for 2 minutes. Remove the plate from the microwave, pile the chips in the center of the plate, and sprinkle the remaining cheese over the chips. Return the plate to the microwave and nuke again on high for 1 minute, until the cheese has melted. Use a pot holder to take the plate out of the oven; it will be hot. Dash with a couple pinches of chopped cilantro. Serve hot.