Welcome to another week at our Foodies Table! Lisa has left me in control so let’s keep everything crossed shall we? Things have a tendency of going a bit awol when I am at the helm. Technology is not my bestie!
September has arrived way too quickly this year - we are still waiting for summer to show in the UK. Let’s hope for an Indian summer, is that a phrase that you have in the US? Children are kitted up and returning to school and for many - it’s back to the office. For the first few weeks those packed lunches are fun, but then - do you hit a threshold? Does boredom set in and you resort to a walk to the sandwich bar or supermarket sandwiches?
Two instant cures for this practice:
Check out the ingredients list for the sandwich you are about to eat, cake or doughnut, crisps (because it was a meal deal!) Is there an ingredient that you don’t recognise? That voice? That is your brain saying put it back.
Check out the cost, keep the receipts and check out how much you have spent at the end of the week. Especially the odd bits and bobs you pick up, that you didn’t come in for! The cost of living is also taking it’s toll, and treating ourselves at work, to a bought lunch is suddenly quite pricey!
Consider a treat. If you take packed lunches all week, a coffee and pastry with friends on a Saturday morning with the money saved. Perfect solution.
Here are a few foodie ideas to shake things up a bit.
But first …. our news!
News from the US Side of the Pond
Happy Friday, foodies!! As you’re reading this, I’m on my way home after dropping off my daughter for her Senior year in college. Senior year….no clue how she’s already a Senior!?!? I love this time of year because my social media is filled with all the “back to school” pics — and this will be my last year to post one. Oh boy does that bring up all the emotions!
The funny thing is, now, looking back with a bit of perspective, the things I groaned about the most when my kids were in school are the things I miss the most. Early mornings, school drop off, driving carpool to a thousand after-school activities (ok, well, maybe not ALL the carpooling).
But what I don’t miss is making school lunches. One child loved anything — leftovers, cold pizza, soup but my other child was so picky. To say packing lunches for the picky one was challenging would be an understatement!! 😂
For the child who would eat anything I’d start off the school year making lunches that were Instagram worthy, like leftover roast chicken on seeded bread with grapes, some hummus and crackers, and fruit or a cookie.
For the picky one, it was usually slices of turkey and cheese.
That lasted the first week. 😉
Then it was peanut butter and jelly sandwiches for both — actually pb&j for the easy one and just pb for the picky one. The best day was when the kids got older and started to make their own lunches.
Leftovers saved me on more than one occasion. I’d always double a dinner recipe to save time the next morning. Soup, chili, loaded baked potatoes, chicken Parmesan……I’d warm it up the next day and put it in a thermos to keep warm.
If you’re stuck on what to put in your kid’s lunch boxes, I’m sharing 2 recipes that were my go-to all year long. And, BONUS, my picky eater (every family has one!) loved these, too!
Wishing a fabulous school year to all the students, teachers, and parents!
News from UK side of the Pond
A bit of a peculiar week - I turned 60. Loads of thought provoking stuff going through my head. Coming from such a small family, birthdays tend to get a little past by, I also had no driving need to celebrate and I cannot work out why? Are any of you finding yourself in a similar situation? I would love to hear from you - let’s share our confusion!
Don’t feel too sorry for me, George returned for the weekend and we enjoyed a brunch at “The Sidings”, a converted railway carriage and farm shop, and then on the day, we went for a Sunday lunch at “The Bookshop”, Hereford - one of my favourite places to dine! I’ll pop the links at the end if you would like to take a look.
Other than this, my time has been sent decluttering, working and watching the Paralympics!
Paris have done such an amazing job hosting the Paralympics - no pressure L.A. The whole event was so inspirational. I was lucky enough to go to 2012 when London hosted. This games was a real turning point for Paralympians and I love how so many more countries are now embracing the games and supporting their athletes with disabilities.
Lisa and I are already plotting how we can make it to the LA games. Might put pay to any holidays between now and then, but I’m on a bit of a mission!
Jane x
Links to the restaurants mentioned. Both independent and based in Herefordshire.
Lisa’s Recipes
Roast Beef and Cheddar Lavash Wrap
This recipe is perfect for picky eaters because it’s so flexible based on what your picky eater likes to eat. If your picky eater doesn’t like roast beef, substitute it with last night’s roast chicken, turkey, prosciutto, or salami. Lavash can usually be found in your bread aisle, or in a local Mediterranean market. If you can’t find lavash, a flour tortilla is a great substitute. Arugula can easily be swapped out for spinach, or your child’s favorite greens. I’ve added chutney which really elevates the flavor, but you could easily just use mayonnaise and mustard or, if you want to add more flavor, pesto.
Ingredients
1 piece of lavash bread
3-4 thin slices of roast beef
2-3 slices white cheddar (Beecher’s is the best, but if you can’t find Beecher’s use your favorite white cheddar)
Small handful of arugula
Mayonnaise
Mustard
Major Grey’s Mango Chutney (or, if you’re lucky enough to have a jar of Myrtle’s Mango Chutney use that instead!)
Instructions
Take the lavash and spread it with a thin layer of mayonnaise, mustard, and mango chutney. Layer with the roast beef, cheddar, and arugula.
Roll up and slice into pinwheels, or leave whole.
Portable Taco Bar with Ancho Short Rib Tacos
This is for all the adventurous eaters who love tacos but want something more than a beef or pork taco. Make this for dinner and serve the leftovers for lunch. This will save you a ton of time! Warm the meat on the stove or microwave and put in a thermos. Add the toppings to the compartments of the lunch box like these bento boxes, or individual reusable containers like these.
This recipe is easily made in a crockpot or slow cooker — after browning the ribs, add them to your slow cooker and cook on low for 6-8 hours.
Ingredients
For the pickled red onions:
6 tablespoons (3 fl. oz./90 ml) red wine vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 large red onion, quartered and thinly sliced
For the tacos:
3 cups (24 fl. oz./750 ml) low-sodium beef broth, plus more as needed
4 dried ancho chiles
2 Tbs. olive oil
5 lb. (2.5 kg) bone-in beef short ribs
Kosher salt and freshly ground pepper
1 yellow onion, finely chopped
4 garlic cloves, minced
1 cup (8 fl. oz./250 ml) dry red wine
corn or flour tortillas
1 cup (8 oz./250 g) Mexican crema, sour cream or crème fraîche
Shredded sharp Cheddar cheese
Fresh cilantro leaves for serving
Instructions
To make the pickled onions: In a nonreactive bowl, whisk together the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the onion slices and toss to coat. Let stand at room temperature, stirring occasionally, for 30 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Preheat an oven to 350°F (180°C). In a saucepan over high heat, bring the broth to a boil, then remove from the heat and add the chiles. Set aside to steep.
In a heavy ovenproof pot or Dutch oven, over medium-high heat, warm the olive oil.
Pat the short ribs dry with paper towels and season generously on all sides with salt and pepper. Working in batches, add the ribs to the pot and sear until browned on all sides, about 4 minutes per side. Transfer to a plate and set aside.
Add the chopped onion to the pot and cook, stirring often, until golden, about 4 minutes. Add the garlic, season with salt and pepper, and cook just until the garlic is soft, about 1 minute. Add the broth, chiles and wine, stirring to scrape up any browned bits on the bottom of the pot. Nestle the ribs in the liquid, cover the pot and transfer to the oven. Bake until the meat falls off the bones, 2 1/2 to 3 hours. Check the pot every 45 minutes or so to make sure there is enough liquid, adding more broth as needed; it should reach about three-fourths of the way up the sides of the ribs.
Using tongs, transfer the ribs and the chiles to a plate to cool. Set the pot with the cooking liquid aside to cool. When cool enough to handle, using your hands or 2 forks, shred the meat and set aside. Discard the bones. Using a large spoon, skim the fat off the top of the cooled liquid in the pot. Transfer the contents of the pot and 1 of the chiles to a blender and process to a smooth puree. Return the pureed sauce to the pot and bring to a boil over high heat. Cook until the sauce reduces by half, about 5 minutes. Add the shredded meat and cook just until warmed through, about 4 minutes.
To assemble, fill the tortillas with the meat and top with some drained pickled onions, a dollop of creme, Cheddar and some cilantro. Serve immediately.
Jane’s Recipes
Oat-y Splodge Biscuits
It must be my age - I had a really senior moment preparing the recipe. I usually add chopped nuts as I really like the crunchy texture they add. The oat texture is soft. I then thought better of it thinking that perhaps schools don’t allow nuts because of allergies - completely forgetting that there is peanut butter in them DU! The nuts are back! Just check with your school and their policy on alergens.
There is no baking in this recipe and only involves one pan - YES you heard right! Quick and easy.
Ingredients
50g/2oz unsalted butter
200ml/7fl oz double or heavy cream
1 1/2 x tablespoon peanut butter
200g/8oz porridge oats
3 tablespoons honey
1/2 teaspoon cinnamon
1 teaspoon ground ginger
100g/ 4oz chopped nuts
20g/1oz mixed dried fruit
20g/1oz dark chocolate drops (optional)
Instructions
Pour the cream into a medium sized saucepan, add the peanut butter and the butter. On a medium heat, slowly melt and bring to the boil, stirring. Reduce the heat and leave to thicken for 5 minutes, stirring occasionally.
Remove from the heat and add the oats, honey, cinnamon and ginger. Stir to coat the oats. (If the honey is a set one, let it sit on the bottom of the pan against the sauce until it melts).
Now add the nuts & mixed fruit. Chocolate drops if using. Mix into the oats.
Pop some parchment paper onto a baking sheet. Using a spoon pop 12 splodges of the mix onto the parchment and pop the tray into the fridge for 30-45 minutes, for them to firm up.
These cookies are soft and if hot they will get sticky, so wrap in a little parchment before adding to the lunchbox.
Foodie Note
Myrtle fans, I added 2 large pinches of our lemon myrtle seasoning with thyme. Dried banana chips work well, as does desiccated or shaved coconut! What I add is influenced by what I have in my storage cupboard.
Caramelised Onion Chutney Pasties
I like to mix up the contents so that they don’t get boring. I also am on a mission to reach zero waste in my kitchen so I turn to my fridge before deciding the contents of these pasties.
I have made two meat and two vegetarian - but I urge you to just go for it with what you have already in store. I always have a roll of pre rolled pastry in the freezer. A great standby.
Makes 4
Ingredients
I sheet ready rolled puff pastry
4 x heaped teaspoons caramelised onion chutney
4 x tablespoon of grated tasty cheddar cheese
4 thin slices of salami (ham is a perfect alternative)
2 artichoke hearts from a jar
1 egg
Instructions
Preheat the oven 180’c 350’f gas mk 5
Divide the pastry into 4 equal oblongs. Spread a heaped teaspoon of chutney on to half of each pastry oblong. Leaving space around the edge for the seal.
On top of this sprinkle the cheese equally. Then layer on two of the pasties, the salami and on the other two the artichoke hearts.
On the lid of the pasties, using a sharp knife run the tip down the centre of the pastry 5/6 times, creating the affect of bars on a Jail window. (sorry, couldn’t think of a better description!)
Beat the egg, and brush around the edges of the pasties. Carefully lift the lid over and seal by crimping or by using a fork, pressing down the prongs along the edge.
Place on some parchment on a baking sheet and glaze liberally with egg wash.
Bake until golden brown (about 25 minutes). Transfer to a cooling wrack.
And finally…..
If you try any of this week’s recipes let us know. Send us a message or join the chat. We’d love to know if you make any tweaks and how they worked out!
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Have a great week ahead and sending you all a slice of foodie love!
Jane & Lisa xx
Happy 60th Birthday to you Jane, great that you could share it with George in a place you love. Have always liked making packed lunches for work, the addition of different Chutney, Pickle, Relish to whatever protein base you choose; along with Salad Greens / Vegetables, meant I could have a different combination everyday of the week. Leftovers; especially a Sunday Roast were always something to look forward too. Something other family members never did appreciate, but I really 'relished' Meal Deals can be good value; especially if they are heavily discounted, adding variety to your lunchtime treat.