By now you should know that I’m a packed lunch kinda girl. Whether I’m off to Uni, a day out or even to Church sometimes, there is some sort of edible in my bag. You just have to be prepared for any strike of hunger and who really wants to spend £3 on a meal deal every day. After all, those dry sandwiches get boring after a while don’t they?
Well, Ranette from lovelorettaskitchen.com has brought 4 amazing packed lunch recipes over to the blog. I’ll be posting 2 today and 2 later this week. These recipes look complicated but Ranette has assured me that they are simple to make. They look so good and they can all be made in bulk for a meal prep and then you can take a portion with you each day. You’d better pack two forks because your colleagues and classmates will be asking for a bite!
Go and check out Ranette’s blog; she has a wide range of great recipes from granola to ice-cream to Caribbean dishes. You’ll defiantly find something you like.
1. Chipotle Bean and rice Casserole
1 1/2 cups of short grain brown rice
1/2 onion finely chopped
1/2 can black beans – drained (keep liquid separate)
2 large garlic cloves – crushed
1/2 tsp minced ginger
1/2 courgette – sliced
2 plum tomatoes (and 3 tbsp juice)
2 tbsp sweetcorn
1 cup grated cheese
1/2 cup chopped red pepper
2 tsp fresh thyme
2 tsp chipotle paste
1 vegetable stock cube / jelly
pinch salt/ black pepper
1 bay leaf
- Put the rice in a large pot with 3 cups of water and the vegetable stock jelly. Cook for about 20 minutes or until the rice is fully cooked. It should be tender but still have a firm skin.
- In a separate pan fry the onions and garlic and ginger for 3-4 minutes. Then add the courgette. Following that add the tomatoes and crush to form a sauce. Then add the chipotle paste, bay leaf and drained black beans with some of the liquid from the tomato and beans (about 1 cup). Allow it to simmer slowly for 3 minutes.
- You should still have about 1/2 cup of sauce in the pan when you add the cooked brown rice, don’t worry if the mixture appears too wet as the rice will absorb the liquid eventually. After stirring for 2 minutes, add 1/2 cup of cheese and pour the mixture into a casserole dish or cast iron pan that can go straight in the oven.
- Top the rice and beans with more cheese and optional worcestershire sauce for more depth of flavour – place under the oven grill until the cheese is melted or crispy, however you like it.
- Serve with a garnish of spring onions. The dish can last in the fridge for up to 3 days after.
2. Creamy Laksa Noodle Soup
1 -2 tbsp Laksa Curry Paste
1 tbsp oil
400ml can of Coconut Milk
1 handful of Bean Sprouts
5-6 pieces of Fried Tofu
Handful of String Beans
2 garlic cloves, crushed
1/2 Onion roughly chopped
50g pre-cooked egg Noodles
2-3 mushrooms sliced
2 tsps Fish Sauce
Handful of chopped or mint
2 Spring Onions, finely sliced.
Fresh Red Chilli, finely sliced
1 boiled egg – sliced
- Heat the oil in a pan, fry onions and garlic and chilli
- Add the Laksa paste and fry gently for 2 minutes until fragrant.
- Add the coconut milk and stir. Bring back to the boil and simmer for 5 minutes.
- Add the beansprouts and tofu and cook for 2-3 minutes until the tofu cooked through.
- Add cooked egg Noodles and Fish Sauce to taste.
- Sprinkle with the mint, spring onions and red chilli. 6. Serve immediately. For a spicier soup, add more sliced fresh chilli.