I actually can’t take credit for this one, but I’m gonna do it anyway. My boyfriends to go lunchbox is some kind of chili that looks different from time to time. However the base of this hearty casserole is always the same. The best thing is that you can use what you have in the cupboards and use whatever you actually like. The food will keep for a good few days in the fridge and you can even pop some in the freezer to keep for when you need it the most. This makes it perfect for when being on a budget as well.
for 4-5 servings (even more if you serve with rice, bread or other grains)
- 500g minced beef
- 2 cans of chopped tomatoes
- 2 onions
- 1 chili of choice
- Salt and pepper
- 1 Stock cube
And heres comes the beauty of it. Pick and choose from following (as many as you like, or have in the cupboards):
- Beans (black, kidney, pinto, butter, baked beans or any other kind you like)
- Sweet potato
- Parsnip, Turnips or any other kind of root vegetable
- Butternut squash
Then chose what kind of seasoning you want:
- Thyme or Rosemary
- Coffee (yes, that is absolutely delicious in this, a few tablespoons)
- Malt vinegar (just make sure to take little at a time) or a splash of lemon juice
Start with frying the onions and chili in a large pot (take a bigger size than you think you need, or it will overflow, I’ve tried) until they are soft. I think you are supposed to remove the onions and then fry the mince for itself, but seriously, that is just unnecessary so just add the minced beef and give it a bit of color, add salt and pepper. Pour in the tomatoes and add whatever seasoning you chose from above including the stock cube. Let it simmer for a while, preferably 45 minutes, but if y’all aint got the time y’all be fine with everything from 10 minutes and up. If you want potatoes or turnips I suggest you add them 20 minutes before it’s all done. For sweet potato, carrots and parsnips 15 minute before. And all the rest a few minutes before serving to avoid it being over cooked.
This time we used chickpeas, potatoes, kidney bean, coffee, Malt vinegar and the base of course. I ate it with avocados which made it a protein packed post workout lunch (except for the small detail that I didn’t do any work out..)
This is one of my favorite easy lunches which is perfect for packed lunch since it’s as good cold as it is warm. I’ts vegetarian, healthy and cheap as well as super tasty!
For 2 servings I used:
- 2 carrots
- 1 small parsnip
- 2/3 cup uncooked couscous, preferably wholegrain, same taste but better for you
- 1/3 pomegranate (save the rest for breakfast tomorrow)
- Tofu (optional)
- 2-3 tablespoons pumpkinseeds, roasted if you like (or sunflower, or a mix!)
- salt and pepper
- oil ,any vegetable oil suitable for heating will do
Start with peeling the veggies (if they look nice i usually just rinse them, because seriously who has the time to peel everything) and cut them in to batons. Put them om an oven tray, sprinkle some oil and salt and pepper and roast for about 20 minutes at 200 degrees celsius. In the meantime hit the seeds (yes literally) out of the pomegranate and be sure to not wear anything else but black because the stains won’t come out. I know. I have already tried it for you. Put the cous cous in a saucepan and pour enough boiling water to just cover them and cover with a lid (or plate if you can’t find a fitting lid). If you want tofu to go with to add some more protein now would be the time to prepare it, I fried it golden in a frying pan. Personally I like the dish better without the tofu, but it makes it mor sturdy.
Mix it all together in a bowl and eat!
Okay, I admit, this might not be the healthiest thing out there for breakfast. But if it is the weekend I strongly believe you can eat whatever you want for breakfast. Besides onions are loaded with healthy stuff and you can add whatever sides you like. I found a recipe online and amended it to match what was in the cupboards.
For me and my boyfriend (this could easily serve 3-4 normal people) I used:
- 2 quite big yellow onions
- 3 tablespoons flour (any flour will do; buckwheat, rice, wheat..)
- 4 tablespoons chopped fresh coriander (if you think coriander tastes like soap substitute it with parsley or just skip it)
- 2 teaspoons paprika (I had a super spicy kind so I used a bit less)
- Salt and pepper after taste
- oil for frying
Bonus: If you like cumin, add it. I however don’t.
Slice the onions thinly (circles or half circles; your choice). In a bowl mix the flour and spices and add water a tablespoon at a time until it becomes a paste (think yoghurt). The amount of water will vary between different flours. Mix the onions in the batter and make sure all the onion pieces gets all gooey.
I hate deep frying. It’s dangerous and I don’t trust myself enough to do that on a gas stove so I compromise. I fill the bottom of a frying pan up with a few millimeters with oil and heat it up. To test if it is hot enough you can drop a small onion piece in and see if it starts bubble and make noises. Take a spoon of onions and put in pan and let it fry golden before you turn them over. If the pan gets dry, ad more oil. When they are all done and nice let them rest for a while on paper towel to lose the excessive oil.
Tips for serving: Avocado, lightly fried pack choi (as pictured), eggs in any variety, salad…