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Brad's Lunch, Monday April 14, 2008

Image by flit
Curried turkey tenders, saffron rice, chickpeas, curried potatoes, carrot and coconut salad, roasted asparagus, apple slices, and coconut macaroon.

I was out of sweet paprika and ideas on alternate seasonings, or I would have made the turkey some other color but yellow! This came out to be a very yellow lunch.

This would be gluten-free, except that about half of it consists of leftovers from a Sri Lankan restaurant which were packed with the remains of a roti. That just means I needed to wash my hands carefully after packing it! This restaurant will prepare gluten-free food for me if asked, but this was leftovers from Brad's meal so they didn't need to take any special precautions for him.

Topped with warmed roti in the next shot, right before packing up.

There was enough turkey for two meals for each of us, and he still had some leftover rice, so that and the asparagus will make a good base for his dinner tonight.

Curried Turkey Tenders:

This was improvised based on what I had on hand, and I wanted to use up the pound of turkey breast that I'd gotten before it went bad. I also had the oven already hot from the roasted asparagus.

* 1 cup plain nonfat yogurt
* 1 Tbsp. minced ginger
* 2 tsp. curry powder
* 2 tsp. prepared dijon mustard
* 1/2 tsp. garlic powder (out of fresh garlic!)
* 1/4 tsp. chipotle powder
* Salt (I forgot to add this, but a pinch or two would help.)

Mix these together into a goopy marinade and then add turkey or chicken tenders, cut up into finger-food sized chunks. Let sit in this while preparing other foods (or in the fridge, covered, for 1-8 hours.)

Lay out on a roasting pan, not touching, and cook at 400 degrees, 6-8 minutes per side; check largest pieces to see if it's done. Run under broiler a minute or two to brown it a little.

Sprinkle about 1/2 bunch chopped cilantro leaves over this after it comes out of the oven.

(Recipe transcribed to here.)

365.276 - mini-toast bruschetta

Image by nettsu
back on the food theme (there's more coming.. I have a backlog)

Ingredients:
1 punnet cherry truss tomatoes
1/2 red onion
garlic (to taste)
basil leaves (to taste)
3 tablespoons olive oil
1 & 1/2 tablespoons balsamic vinegar

Method:
Chop, chop, chop...
Chop everything finely. Mix in a bowl with oil & vinegar. Most recipes recommend that you serve immediately, I left this in the fridge overnight to let the flavours intensify.

Serve with mini-toasts =D

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Image by alexanderward12