Thursday, November 13, 2008

Lunch Specials

Potato Tortilla

Work has calmed down quite a bit, which means I'm home for lunch. Tortillas are popular here and easily whipped up for a quick meal. These are also great for using up leftover cooked vegetables -- green beans, zucchini, sweet potatoes, asparagus, peppers, whatever!
  • 3 eggs
  • 2 medium potatoes
  • 1/2 large onion, diced
  • 1/2 red or green pepper
  • herbs, salt and pepper to taste
  • 1/3 c. shredded parmesan cheese
Dice potatoes and boil in salted water until al dente, drain. Saute onion and pepper with olive oil in a medium pan over medium heat. After a few minutes, add the potatoes and saute until they begin to brown (about 10 minutes). Whip the eggs with salt, pepper, herbs (we used a teaspoon of dried oregano), and most of the cheese (reserving a few pinches to sprinkle on top) and pour over the vegetables. Cook, allowing the raw mixture to seep under the set eggs by lifting the edges with a spatula. When it is mostly set, and before it gets too brown on the bottom, flip the tortilla onto a plate by covering and flipping the whole pan, then slide back into the pan and cook another few minutes until completely done. Top with more cheese.

Bowl O' Sushi
from 101 Cookbooks

Why didn't anyone think of this sooner?? Sushi is not in abundance here but this simple dish has all of the flavor. I made half of Heidi's recipe, though we're not stocked-up on so many natural ingredients, and it was perfect for 2. Here's what I ended up using:
  • 2 cups cooked rice
  • grated zest and juice of half an orange
  • grated zest and juice of 1/4 lemon
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce + more for table
  • 2 tablespoons vinegar (I only had apple cider vinegar, but I would use brown rice vinegar, as suggested, if on hand)
  • 2 thin sheets (about 4"x4") extra-firm tofu
  • 1 avocado, sliced
  • 1/2 cucumber, peeled, seeded, and thinly sliced into strips
  • 2 tablespoons sesame seeds, toasted
Guille convinced La Casa de Nicolas to sell us a block of tofu (not available at supermarkets) so we could have it on hand. Slice off a couple of sheets and set on a paper towel to dry a bit. Lightly spray a pan with cooking spray and fry the tofu on each side for about 5 minutes, adding a little salt and pepper. Remove from the pan and slice into strips. Put these back on the heat for a few minutes to brown the tofu on all sides.

Cook the rice (I use the standard method of 2 (water) to 1 (rice), bring to a boil, cover and simmer on lowest heat for 10-15 minutes). In a small pot, bring the juices and sugar to a boil for 1-2 minutes, then add the soy sauce and zest and boil for another minute. Mix the sauce into the rice and serve in a bowl, topped with the avocado, cucumber, tofu, and sesame seeds. Add a splash of soy sauce for more flavor.

You could also swap out the citrus dressing for soy sauce (perhaps mixed with wasabi and/or ginger) for a super quick lunch.

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