2/18 - Thursday is My Favorite Pasta Bowl!

I've fallen into what seems to be a food habit. The cafe in the building next door has "build your own" pasta bowls on Thursdays and Fridays, and I've become a Thursday pasta bowl buyer (because they're HUGE and only 6 bucks).

Today's bowl:

• Bowtie pasta
• Chicken
• 3 Meatballs (lil ones, 'cause I wanted to try 'em)
• Broccoli
• Zucchini
• Mushrooms

And a roll.

Yum! And I can eat the other half of the bowl for dinner before I teach my night class. Voila!

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Boring Lunch Today (Ti)

Extremely boring lunch today. I have a doctor's appointment so I didn't plan very well AND I have no food in the house. I had a can of Amy's Organic split pea soup. That's it. It's great but I needed some crackers or a piece of fruit to round it out.



I am about to leave work for the appointment and then afterwards, I plan to hit the market. Hope you all had a better lunch than I did.

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2/17 - Wednesday Leftovers!

Brought a hamburger leftover from last night's dinner, a bag of Cheese Puffs, and a HUUUUGE orange. I'm on a hardcore citrus kick lately.

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BBQ Tofu Cubes and Raspberries

I have been trying to eat a little healthier lately and decided to try and recreate a dish that a local grocery store makes so I looked online and found a recipe for BBQ tofu cubes. I added some more veggies to suit myself and then had raspberries as a side. I think I was eating summer-y type foods in hopes that spring will come sooner than Punxatawney Phil predicted!

If interested, here's the recipe with my notes and additions:

1 box firm tofu, drained (I use extra firm, non-silken)
assorted veggies to taste (today I used broccoli and onion but I really like edamame beans in this)
1 Tablespoon oil
2/3 cup vegan BBQ sauce (not being vegan I throw in whatever BBQ sauce we have in the fridge)
1/2 cup water
2 Tablespoons soy sauce
1 Tablespoon sugar

*the recipe also calls for hot sauce to taste but since I was using habenero BBQ sauce, I skipped that and it still had enough zing to make me happy.

Dice tofu into cubes (I prefer smaller but bigger is fine too). Heat oil in a frying pan and add tofu, sauteing until tofu is a light golden brown. Set aside. Saute any veggies you've chosen until desired softness. Add tofu back into pan.

Meanwhile combine the remaining ingredients in a small bowl and microwave for one minute. Add into tofu mixture. Cook until sauce thickens considerably. (I still find this to be too saucy for my tastes and generally halve the sauce measurements but you might like it drippier.)

Serve hot or cold. Makes 2-4 servings.

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Tuesday, February 16, 2010, Christine

I was going to do an update post and list my last several lunches, but I can't remember it all. I have a cold and I'm very congested, so that's making it harder to think.

I wanted homemade chicken soup for lunch today, but that would have required some effort on my part, and when I thought about it, it was already nearly 11 am so it would've taken too long anyway.

So I made a scrambled egg and ate it with a whole wheat bagel with a small amount of butter and honey.

I think I'll go make that soup right now for dinner.

Or something else really spicy to clear my nasal passages.

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