Menu of the Day- November 18

The week is ending but here is my lunch.

Quinoa cooked in a chicken leg and beef rib stock. Ground pork hash. Fresh avocado slices. Herbed cream cheese.

For dessert, greek yogurt and a melon/orange/cardamom jam.

Meat hash recipe

This is a common building block as it can become spaghetti sauce or a casserole. You can use ground meat of any type: chicken, beef, pork, turkey.

1/2 lb of ground meat
1/2 a large red onion, diced
1/2 a bulb of garlic, thinly sliced
500 ml of crushed tomatoes, drained
Salt and pepper to taste
Cooking oil

1. Sweat the onion and garlic in oil on medium heat for about 5 minutes
2. Add meat and cook on high for 5 more minutes until meat is browned. Season with salt and pepper.
3. Add tomatoes and lower heat to simmer for at least 15 minutes. Gently stir.

Menu of the week - September 26 2011

I am still bringing sandwich ingredients to assemble at work for breakfast. I gotta get my "regularity" food now that I am over the hill.

We have Gadoua's Multigo bread (1$ offcoupon) with Lactantia butter and duBreton no-preservatives roast pork slices.

Provigo has their twice-a-year chicken breast mega-sale this week (boneless and skinless for 2.99$ a pound) so I boiled 4 breasts' worth of chicken pieces in butter and spices. I buy a soup+salad combo from the cafe downstairs to make a lunch with it.

I need to make a sauce for this "butter chicken"

Menu of the Week - November 15 2010

Breakfast: 2 slices of Gadoua Multigo (white whole wheat) bread, butter on one and mustard on the other. Prosciutto di Parma and Surimi slices.

Lunch: Romados grilled chicken pieces, boiled egg, blue cheese piece, soba noodles, boiled Chinese broccoli.

Snack: Yoplait cup (100g)

Menu of the week - February 15th 2010

Simple menu this week.


Breakfast pate + cheese sandwich
Lunch: Romados chicken and capellini and paremsan and yogurt+cilantro+green onion sauce


I also ate a rib steak special from Romados and it was really good. I will now try to order rib steak when I go get my red meat meal of the month.

Menu of the week - February 1st 2010

Even though last week's menu was tasty and enjoyable my tastebuds felt tired after eating so much food. Other things didn't work too. The soba was mushy on the last 2 days and microwaved roast pork is not that good. This week I only work 4 days so I will not make as much lunches (Tuesday is soup day). I also have to plan a menu for our Glee night on Friday.


I decided to make dishes based on what's on special at Provigo. Last week the spaghetti sauce was half price so we'll have some pasta. I'll enhance the sauce with tofu and edamame for the vegetarians in the group. The rest will have a simple beef hash with mirepox. This week we have 31-40 shrimps, large eggs, frozen vegetables and bacon on special. I'll make deviled eggs two way: a cilantro+nori mix and a mustard+garlic mix. I'll serve the shrimp cold with frozen vegetables boiled then cooled. There will be a sour cream+something dip. 


Breakfast box:
7 cooked shrimps
1 hard boiled egg
shredded nori
mayonnaise cilantro dip
6 Rosemary and Olive Oil Triscuits




Deviled Eggs:
12 hard boiled eggs, peeled and cut in half lengthwise
Mayonnaise
chopped cilantro (include stems) and chopped nori
old style grain mustard and chopped garlic
chopped green onion to garnish



"Fifth Element" Spaghetti Sauce - from my unpublished cookbook
ground beef - use firm tofu and edamame for vegetarian version
mirepox
garlic
soy sauce
crushed tomatoes (can is ok)
whole tomatoes (can is ok)
mushroom
tomato paste
vegetable oil
salt
pepper


Chop the garlic and mushroom. Cook the garlic and miraqua in vegetable oil until mushy. Add the ground beef, salt, and pepper and cook thoroughly. Add the tomato paste and mix well. Add the crushed tomatoes and whole tomatoes and let the liquid reduce by half. Add soy sauce, turn heat to low and let simmer until the desired thickness is achieved. Add the mushroom at the very end of cooking.


Suggested serving: To achieve the full umami experience, serve with Parmesan Cheese and Red Wine.

Menu of the week

Warm weather costs me money. 


When it's warm in the winter like today (higher than -10C) I end up going on a large food shopping tour. Today I headed to Chinatown first to buy some pastries at Harmonie (6$), a dozen Egg Rolls (8.5$) and 1 pound of lean roasted pork (7.5$) at the butcher below Keung Kee (I don't kow the store's name!). I then headed to a market to buy tofu and gai lan (4$). I finished at the Hoang Oanh banh mi chain with some chả lụa and thach (5.5$).


I then took the 55 bus on St-Laurent to get to the corner of Mont-Royal. I walked to Kouign Amann for the 2nd best croissant (6 for 10.25$) in the city (store number one is closed on Sundays) and also got a slice of tomato+leek quiche for lunch (2.65$). I made my way to Romados for their famous roasted chicken (11$) and an apricot marzipan tart (10$) but they gave me an almond one instead. I walked to St-Urbain to take the 55 bus going south and stopped at Prince-Arthur St.


I walked to Marché Lobo to get cilantro and green onion (2.25$) for my omelet, 2 bags of cherries (6$) and Provigo for my whole wheat bread (3$). This concludes a shopping trip that cost me close to 70$. It yielded 5 breakfast sandwiches and 4 lunch boxes and extra vegetables and cherries and dessert.


The breakfast sandwich is the crab mix omelet slice and slices of chả lụa with Kraft Singles cheese on whole wheat 3g-per-slice bread. I mixed mayonnaise and cilantro stems and green onions for a spread. Material cost is 1.90$ per sandwich.


The lunch box has roasted pork pieces at the bottom, boiled gai lan and a cube of tofu over, and soba noodles on top. I will take the soba out first then reheat the rest in the microwave. Material cost for each box is 3$ with 2$ for the pork roast.