Tuesday, September 14, 2010
So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided. So my lunch for the week: Pesto Brown Mixed Rice This weeks lunch started with the idea of making a Spanish tortilla. However, that quickly ended when I found out that my bag of golden potatoes had gone bad. They were so far gone that they were soft and molding. I was disappointed that I wouldn't be able to make this dish. However, I was even more upset that I had wasted food. A lot of food, in fact. A whole bag of potatoes. How irresponsible of me. So I looked at my good ingredients with wide eyes and decided to make a brown rice mix instead. I started with some chopped onions and garlic. I sauteed them in a pan with some oil. I seasoned them with salt. When they became soft, I added 1lb of ground turkey meat. I sauteed that until cooked through. To that, I added 1 jar of roasted red peppers. Once warmed through, I removed it from the heat and into a bowl. While still warm, I added some chopped scallions and mixed it in thoroughly. The heat from the meat mixture will slightly cook the scallions. I also sauteed some frozen spinach as well. I sauteed it until some of the liquid released had evaporated. While I mixed the other ingredients together, I had made a batch of brown rice. One of the tricks I like to use to make really fluffy rice is when the rice cooker is done cooking, I let the rice sit and steam for 5-10 minutes longer on warm. The rice absorbs any moisture left and become really nice and fluffy. While the rice was on warm, I made a fresh batch of pesto. In a food processor, I added garlic, pine nuts, basil, salt, pepper, and oil. Then I processed it until it emulsified and it came together as one sauce. While the rice was still hot, I added the pesto. Wow! The smell was amazing! And finally, I added the rice to the meat mixture. The taste of the pesto was phenomenal! The garlic was spicy in its own way. It really brought everything to another level. Unfortunately, that was the only thing I could taste. The spinach, red peppers, turkey, and onions were just textural differences in my pesto lunch. I don't mind though, I love pesto. I could just eat pesto and brown rice.