Fall Rolls

While planning lunch this week (there is an actual plan stuck to the fridge with a magnet eye from Malta), I decided to make Vietnamese spring rolls. I had the rice paper in supply, I knew that they are easy to prepare but I had one minor issue: it's cold outside and I don't feel that mint and coriander and shrimp are appropriate. So instead of spring rolls, I opted for a more seasonally-appropriate fall roll.

We had duck breast earlier in the week. Leftover strips: cut up and in the roll. Pumpkin puree: in the roll. Mache (lamb's leaf lettuce)? In the roll. A few threads of cellophane noodles and slices of spring green onions, and we're good to go.


Fall rolls
4 sheets of rice paper
1/4 cup cellophane noodles (soaked)
1/4 cup of cooked, sliced duck breast
1/4 cup of mache
1/4 cup of pumpkin puree (mine was a butternut squash with garlic, onion and cumin)
top of one green onion, sliced thinly

Soak 1 rice paper sheet. When it is pliable, assemble 1/4 of all ingredients inside.
Soak 2nd rice sheet while you are working.
Roll by folding the top down, the sides in & rolling the rest down. Do not roll too tightly.
Wrap in plastic wrap and continue with the next roll.

Hoisin dipping sauce:
1 tbsp hoisin sauce
1/2 tsp grated ginger
1 tbsp rice vinegar
1/2 tbsp sambal olek

Mix everything together and serve with rolls.

The Lady who Lunches

Last week, surrounded by great self-made fanfare, I returned to my blog. Now I am faced with a few harsh realities:

1. days are getting shorter leaving less daylight hours to take photographs of food
2. taking pictures of your food at the work cafeteria makes you look like a weirdo
3. the "Program" the Workaholic insists on following is restrictive (it's a program, not a diet)
4. I spend a lot of time cooking as a result of aforementioned Program

Last week had a few fun lunches that were relatively easy:

• the homemade summer rolls
• a chickpea and arugula salad
• a quinoa and black bean salad
• black bean salad with fresh corn, avocado and tomatoes

The chickpea and arugula salad has been a mainstay of the program. Easy to prepare and it keeps overnight.
Contents:
chickpeas (from a can, then drained)
arugula
chopped tomatoes
chopped grilled eggplant & zucchini
(tip: grill a bunch of things & add to sandwiches, salads or dinner through the week)
chopped red onion
red wine vinegar
olive oil




Part of the pleasure of bringing my own lunch when we have a fully catered canteen is the reaction of my coworkers. When I brought my Quinoa Salad with Black Beans, my lunch date asked me if he could be in the picture. Behold my salad & my coworker:
Contents:
Cooked quinoa
Black beans (dried & then cooked)
parsley
tomatoes
red onions
olive oil
apple cider vinegar

The next day, I had the pleasure of a surprise visit from an old friend. I was so engrossed with catching up, I got back to my desk only to realize, I had no photos. I quickly called the Workaholic and he has happy to oblige. I quickly discovered that the Workaholic is in a much darker environment than I am.

Contents:
Black beans (the dried kind are the best I can find in Germany)

grilled corn, shucked

chopped tomaotes

chopped avocado

lime juice

cilantro

chili

Fruit Salad:

Pear

Blueberries

1/2 Kiwi

Cranberry juice to keep it from looking gross

That's it. A week of lunches. Let's see if I can find anything new this week. While still adhering to The Program, of course.

Reconnecting through lunch

Hello again!

It has been a while since I was last here. Eons ago, I took on a new job that allowed me to either cook or to write about cooking. If I gave up the cooking, I would have had the time to write about food but no material. An uncomfortable situation. I chose the food.

I'm back because an old friend, Emily, is running a contest of sorts on her site. She encourages everyone to get creative with their lunches. Because I have come to the conclusion that my cafeteria's offering of fries & schnitzel is not always my friend, I have been packing a lot of my own lunches. Today was a Vietnamese-style summer roll with a peanut dipping sauce and chopped mango and strawberry.

The rolls are filled with Thai basil, lettuce, bean thread, MSC-approved shrimp, mint, and slices of carrot, radish and red chilies.  The peanut sauce has chili oil, peanut butter, maybe soy sauce, maybe rice vinegar, maybe green onions. I'm not really sure because it was leftover from something else. Because I planned this lunch ahead of time, the actual assembly was 20 minutes for 4 rolls. It took me more time to make the fruit salad that I only realized was necessary after I saw all the empty space in my lunch box.

Summary: both the Workaholic and I were content. And it was the envy of my co-workers who had spaghetti with meat sauce.