Monday, May 3, 2010

monday meal planning

Photo courtesy of Real Simple

Thanks, Real Simple. Anyone else graze through the May issue? Particularly good issue. Pick it up while you still can. Anyways, their "Brown Bag Lunch of the Month" was Cool Asian Noodles with Tofu, Cashews, and Sesame Vinaigrette and I'm passing this along to you because I can't imagine it not being liked by almost anyone and it's certainly an upgrade from the ham on whole wheat wrap I've been rocking consistently as of late. And while I'm not always good with change, change is not only good but welcomed. Very warmly welcomed.

Cool Asian Noodles with Tofu, Cashews, and Sesame Vinaigrette
Recipe Courtesy of Real Simple

Cook 5 oz. spaghetti (about 1/2 box) according to the package directions; drain and run under cold water to cool. Toss with 1 shredded carrot, 1 Kirby cucumber (cut into 1/4-inch pieces), 4 ounces firm tofu (cut into cubes), 1/4 cup chopped cashews, 1 tablespoon fresh lime juice, 2 teaspoons toasted sesame oil, 1 tablespoon canola oil, and 1/2 teaspoon kosher salt. Divide the salad between 2 containers and refrigerate for up to 1 day in advance.

Since I almost always tend to tweak a recipe, I'm already thinking of different variations on this. For starters, if you wanted to do a bit of a cold sesame noodles kind of thing, I'd whisk in a tablespoon of peanut butter and soy sauce to the lime juice with a dash of sriracha for heat. I'd definitely add in some sliced scallions to the equation too. Buy by all means, take it whichever way you want. If you don't groove on cucumbers (and I know a little someone who does not) then leave 'em out. Or toss in some sauteed shrimp. As with almost any recipe, I urge you to cater it to your taste buds. Makes sense, right?

If you make this for dinner one night, you're set for lunch the next day or two. And how about making some Chicken Waldorf Salad, too? An old school classic. Served up on top of a few pieces of tender bibb lettuce and a tall Arnold Palmer alongside, I'd happily eat this for any meal of the day. On repeat.

Chicken Waldorf Salad
Serves 4

2 cups of cooked chicken (you could dice up rotisserie or poach/roast a large chicken breast)
1 granny smith apple, chopped into medium-dice (you could also add some halved grapes, too)
2 ribs of celery, finely chopped
1/4 cup craisins
1/4 cup finely diced red onion
1/2 cup mayonnaise
squeeze of lemon juice

Combine all ingredients in a large bowl.
Serving suggestion: Serve atop a few pieces of bibb lettuce.

1 carrot
1 head bibb lettuce
1 kirby cucumber
1 granny smith apple
1 lemon
1 lime
scallions (optional)
1 red onion

1 pkg. firm tofu

1 box spaghetti


1 whole chicken breast (or rotisserie chicken)


Kara Hadley said...

slippery asian noodles are my favorite lunch food. you'll definitely be seeing this on my blog sometime very very soon.

Kiira Leess said...

going to try this one out myself very soon!


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