Work Lunch: Greek Cucumber Salad

I usually take leftovers for work lunch, but on Sunday night, I wanted fish tacos and A. you can’t take leftover fish to work, it’s against all the rules and B. there were no leftovers because they were awesome and I’m getting really good at cooking just enough for one.

So, I prepped something different for my work lunches on Sunday afternoon – a new Greek cucumber salad recipe.  Note I said new.  That’s dangerous because what if it sucks? I get cranky and woozy if I don’t eat!

But, it was all stuff I liked and it was based on a Rachael Ray recipe, so how can you go wrong?

Greek Cucumber Salad (for one to-go lunch)
half a cucumber – thick slices, quartered
handful of grape tomatoes – halved
half a bell pepper – chopped
an eighth of a red onion – chopped
a few kalamata olives – quartered
Combine all veggies. Top with olive oil and red wine vinegar, salt, pepper and feta crumbles.

As you can see, my “recipes” are quite precise.  Follow with care!

I chopped on Sunday and added the oil and vinegar before I took it to work so it was nicely soaked in. The veggies are all pretty firm, so they’ll hold up to the dressing, which is nice because then you avoid taking dressing and then forgetting it and then forgetting which in the communal mini-fridge are yours and then everyone’s mad at the person who’s taking up all the space in the already-small-for-nine-people fridge, including you because you have no idea they’re ALL YOURS. 

In addition to getting cranky if I don’t eat, I also get totally lethargic, which makes me cranky, if I have a big (for me) lunch, so this suited my as-of-late mini-meals plan, but if I wanted a little more, I might add some hard-boiled eggs or it would be really good in a wrap and of course, it could just be a really good side for something heartier.

I get so bored and uninspired by my work lunches sometimes, but I’m in love with this one – it’s so easy and quick and a great way to eat fresh!

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As-You-Like-It Veggie Enchiladas

Fall makes me want to eat home cooked meals. Owning a home makes me want to be a little more domestic. Not eating very well for the last month or so + taking a post-tri training break for the last week has me wanting to clean up my diet.

I bookmarked a veggie enchilada recipe from Runner’s Kitchen last year and finally decided Sunday was the night. Originally I was thinking of adding chicken, but the produce section at Safeway looked particularly lovely today (and crowded…apparently everyone is jumping on the healthy food train, yay!) and I picked up a few veggies that I thought would be good mixed in with my favorite black beans.

Here’s how my version ended up:

4 whole wheat tortillas
1 can black beans, drained
1 green bell pepper
1 zucchini
a few handfuls of corn kernels
small can green enchilada sauce
salsa

Chop and start sauteing the pepper and zucchini.  Add corn and finally the beans for just a bit.  Pour some sauce in a casserole dish and scoop the filling into each tortilla – mine were soft taco size, but burrito size would have probably been better for the amount of filling it made and to get them wrapped up – roll and tuck the ends.  Place in the dish.  Pour more sauce over top.  Cook at 350 for 25 minutes.  Top with salsa and serve.

I really don’t remember the last time I cooked a real meal; it was definitely the first in my new kitchen!  Since I was there getting comfortable, I also got busy cooking some chicken for take-to-work lunch salads for the week.  I love Sunday cooking and the leftovers I have stocking my fridge this week!

Killer Tofu

New levels of crunchiness are being reached every day.

I bought tofu a while ago intending to make a recipe my parents suggested to me but I never got around to it.  The veggies that went with it didn’t last long and I used them in other ways before they went bad but that tofu has been staring at me for weeks and the expiration date was coming up, so I figured it was now or never.

Now, I could have gone to the store and bought the veggies again, but let’s be honest, if I went to the store, I’d probably find awesome dollar brie again and end up eating it with a loaf of fresh French bread for dinner.  Gosh, it’s hard to be a single twenty-something these days. 

So, I decided to use what I had.  Since this was my first time cooking with tofu, I just kinda wanted to learn the ropes.

I pressed the extra firm tofu for a bit, chopped it up a bit, sautéed it a bit and ate it a bit.  I’d give better instructions, but I got my info here, so you might as well just check that out.

It was good, but needs a little something.  I’m glad I’ve lost my adult tofu-ginity (considering how I lost it as a child – my mom’s infamous, forced-fed tofu meatballs – I wasn’t sure it was going to happen again) and plan to include more in my diet. 

Well, after I finish this first batch of leftovers!