Food at Work

A 6 hour meeting.  6 hours!  Ugh.

"We'll have food," my boss said.

Ok. Fine.

"But lunch is on your own."

Ok.  Fine.  Maybe even better?

We start the day with one of our favorites - bagels from Bagel Train with flavored cream cheeses.  I love a salt bagel with veggie cream cheese!

Mid-morning munchies?  Cheese platters with crackers...

Or a fruit platter.

Mix them together - what, no wine?

For the afternoon, bowls upon bowls of mixed candy.  Planned sugar rush?

I still don't really want to participate in any 6 hour meetings, but the snacks did take the edge off.  Not sure if I felt especially Fed Well, but at least it made the day a little less painful.

Scallops and Chorizzo

It is the season to dine outside - al fresco if you will.  It is also a time when menus lighten up a bit and we crave those lighter foods rather than the heavy plates of winter. 

However, nothing beats a throw it all in one pot dinner for convenience sake.  On those nights when I am not sure what to make, I love to combine a number of things I just love and call it dinner.  Many aspects of this drive the Mr. crazy - as readers may remember, he prefers to a eat a dish with a name, sometimes asks where I got the recipe (that question usually means he is not crazy about it) and while he'd like to think otherwise, he is a moderately picky eater who could eat chicken 5 or more times per week.

Here's what I had in the house:
A bag of frozen bay scallops
One link of chorizzo
Fresh spinach
One can cannellini beans
Green bell pepper
Onion
Rice
Garlic
Chicken broth


Possible Variations/Additions 
White wine
Chopped tomatoes
Celery
Shrimp
Saffron
Brown rice
Quinoa

To begin, I cut everything to approximately the same size.  I use my favorite red dutch oven on the stove, heat a bit of olive oil and first soften the peppers and onions.  I season along the entire journey with salt and pepper.  Next, I add the scallops.

I may not know all the secrets to perfectly seared scallops...I continually strain and reserve the juice they leave behind until I can get a bit of a hard edge on them.  

Next, I add the diced chorizzo.  Any sausage, kielbasi or meat in that family would work.

Lastly, I mix in the drained beans and some freshly chopped garlic.  Once all are warm and cozy, they are coated with a spoonful of flour to thicken the sauce.  After the flour is lightly brown, I add the chicken broth until I think enough sauce has been made.

I line my bowl with the fresh spinach so the hot meal will wilt it slightly.  The Mr. has different thoughts:  he prefers a plate, rice on the side (he almost always coats it in Soy Sauce - he can't be stopped) and NO spinach.

Here is my interpretation:

We had a lovely dinner on the back deck.  It was a lovely surf and turf - we talked, ate and ended feeling Fed Well.

In Defense of Potato salad - MY Potato Salad

A red Sunday I suppose.  Red meat, red potatoes for the salad, tomatoes with mozzarella and fresh basil followed by the rosiest watermelon.

Funny part is, none of it was planned.  Well, I had every intention of making the tomato salad but the rest just fell into place.

A few weeks ago the Mr. told me he does not like my potato salad and needless to say that was not easy to hear.  He prefers the store bought, deli, pre-packaged, mass produced, glop in a plastic tub.  Can you tell I'm not over it?

It is especially difficult for me because I can't stand the version he likes and my ego took quite a blow to hear he doesn't like something I prepare.  Luckily it doesn't happen often or if it does, he grins and bears it.

A few large sliced mushrooms were also grilled for this happy end of the weekend meal.

I actually defended my potato salad when the Mr. told me he didn't like it.  I reminded him of the time my nephew told me it was the best potato salad he ever had in his life.  My bruised ego will heal.  The hard part will be forgetting about it every time I crave potato salad.  By the way, I did buy him the kind he prefers and he was the only one who ate it and I know in just a few more days I will be throwing away the uneaten portion.  

What's so special about my version?  It's just boiled red potatoes, some diced green bell pepper, diced celery, finely chopped onion, mayo, salt, and pepper.

Truth is, we all know being Fed Well is not just about the food.  Spending our Sunday and every other night's dinner together proves it.

Mexican Chunky Soup - Raising Charming Princes

For almost a year I have been working on writing a story about Cinderella and Prince Charming in modern times and situations.  I bring it up sometimes at lunch and so a recent outing to Hacienda de Don Manuel in Suffern seemed like another perfect opportunity to ask a male co-worker's point of view.  My female friend/coworker and I sit across the booth from him and the theories just fly.  We are not concerned about the other two large groups of coworkers also in the restaurant other than to wave hello and goodbye.

My question was, "Do you think your parents raised you to be Prince Charming?"

Some may have thought this question odd, but he has been in on previous discussions about this topic and did not skip a beat when he answered, "No," and gave his explanation about why.

Funny thing is, I had a huge epiphany and can't wait to get back to writing the book!  How valuable the conversation is or can be when shared over a meal.

By the way, here is a peek at what we ate this time.

Chicken Soup for Senor Co-Worker

I'm still not sure how I feel about the large chunks of vegetables including half an ear of corn on the cob being in the soup.  Your thoughts?

Beef Burritos for me

This was one of my first loves at the Mexican restaurant and is still a go-to when I'm not sure what I want.  A familiar taste that never disappoints.  The beef is soft and seemingly fork pulled, and I always only eat one and bring the rest of the meal home.  I indulge in a sizable amount of freshly made to order guacamole and chips.

The Shrimp Salad for my friend

My vegetarian friend does on occasion eat fish - I believe this is a pescetarian.  Anyway, she enjoyed the salad in taco shell with a generous helping of shrimp.  Looks like something I may try in the future.

Fairy tales from childhood - do they skew our views for adulthood?  Do young girls truly expect to grow up and marring a charming prince?  Or do those feel good stories fall to the way side like Santa Claus and unicorns?  Why in turn then does each generation give the next a similar experience if it is unpleasant or undesirable?  The only children I knew who did not celebrate Christmas were those who had different religious beliefs.  I can't remember anyone who didn't know the story of Cinderella... Fed Well and ready to get back to the keyboard.

Pasta Cucina in Suffern, NY

Comfort foods.  We all have those certain dishes that are comforting and feel good.  For me, they mostly involve carbs and specifically pasta.  On a random work day I ask my friend if we should go out for pasta. Of course!  I have been to Pasta Cucina only a few times so I was not sure if the sign advertising new management was a good or a bad thing...

The Foyer

As a diner or patron, I am easily visually amused and will appropriately ooh and ahh over displays.  The irony is my home is fairly sleek and sparse with minimal fussiness.  I want to be clear, I do not enjoy clutter or groupings of knick knacks just for the sake of having something in a space, but a few items to show a bit of personality are always fun.

Could be potential table centerpieces - cute idea.

The dining area is fairly large and we are one of only two tables seated at noon.  Perhaps lunch starts later or we really are that unusual to be craving pasta for our mid-day meal on a work day?
            

The menu is fairly extensive and we are also given a special menu.  Even the most discriminating pasta lover should be able to find something as well as those who do not want the luscious carb (who can that be?).

The Dining Room

It is likely fairly obvious to the staff that the two of us are on a lunch hour and we promptly order drinks and meals at one time.  Warm, toasty, crusty bread is cradled in cloth napkin hug and served with seasoned olive oil.

Yes, carbs to begin the carb fest.  EXACTLY what I want for lunch today!

I did not think or realize we would be served a house salad.  The ingredients were fresh, clean, crisp and flavorful.  Had I known, I would have asked for no dressing.  The salad was coated quite well.

For me, the eggplant ravioli in pink sauce.  The pasta was tender without being limp and the meal was filling for even the heartiest of appetites.  The pink sauce was creamy, thick and the flavor of parmesan unmistakable.

Penne a la vodka was the choice for my friend.  If the dish was weighed, I would venture to guess the pasta content was very close to one pound.  While I finished my ravioli, she had to take a portion of her serving home.

While the price may seem hefty for lunch, we were out of the office on a beautiful sunny day and conquered a craving.  It would be a bit impractical and indulgent to eat this way daily, both waistline and wallet would suffer, but as an occasional treat, I felt Fed Well at Pasta Cucina.

Grilled Shrimp Salad

I first saw the phrase from the above cartoon about a year ago.  I laughed and posted the message on my Facebook.  Funny, right?  

Problem is, most of us (myself included) after say 20 or more years after graduation can maybe only fit into our high school earrings and ok, if we are completely honest - perhaps shoes and socks.  

While I am not overweight, I am no longer that skinny girl either and as each birthday passes, I'd rather not think of buying the next higher size in clothing.  I spend a lot of my time in a chair, at a desk and while I love to eat well, I am also prone to eating what feels and tastes good.  Not every meal, but the time has come to reel things in a bit and rather than take away the bad, add more of the healthy options.  Timing is perfect as the farmer's markets begin to open, the days are longer to allow more time for walking or being active outside.  

First simply prepared and healthier meal is a grilled shrimp salad.  I had it for dinner one day and then the leftovers for lunch the next.  The salad base was all of the available produce basically I had on hand.  Romaine, spinach, tomatoes, carrot, celery and green bell peppers.  The shrimp were marinated in cilantro, parsley, lime juice, salt, pepper and a splash of olive oil.

The vegetables are crisp, fresh and left undressed.  I continue to enjoy a naked salad.  The shrimp are firm, flavorful from the marinade and give the feelings of both lightness and satisfaction.  The Mr. does not feel the salad in any form can be an entree and so he fills two wraps with basically the same ingredients but if putting everything into a shell adds to the experience for him, so be it.  

I have also grown to love a sweet bite after a meal.  This very ripe cantaloupe satisfies the sweet tooth.

In my house I find the desire to be Fed Well is always present.  The final hurdle is in making sure the right foods are readily available.  It  must be just as easy to access as ripping open a bag of chips or else it will be looked over for convenience.  Grilled shrimp salad is as simple to prepare as a hamburger, but leaves me hoping I've made a slightly healthier choice and still feel Fed Well.

Use up the Veggies Pasta

It all comes down to using what you like when preparing a meal - the same as clothes shopping and house decorating.  Forcing something simply won't work because it won't be used, worn or eaten.  Given in to trends or adding exotics can backfire as well.  I try to accommodate the tastes of the four palettes that live here, but sometimes, I just give in to what I like when preparing dinner.  I have learned that they will like it or leave it.  Unfortunately, sometimes I buy things, like eggplant and then I think because I know the others do not like it I let it sit until it is almost too late.  In this case, I performed the eggplant rescue just in time on a weeknight when I barely felt like cooking.

I cubed the eggplant with skins on and sauteed in a splash of olive oil.

Some garlic, salt and pepper.  This cook's little black dress.

Then wilt in the spinach that can also turn quicker than used if I am not careful.  Spinach can be a classic cardigan - always in style.  When my sons were young and curious about what they were eating, I made a spinach and rice soup but told them the greens were "soup vegetable" to prevent them from forming a bias.  

I dice a tomato that I add after the mixture is removed from the heat.

Drain the pasta and stir everything together with another drizzle of olive oil.  Looking back, I could have added some onion and a splash of balsamic.  However, it was still fabulous.

I was the only one who ate this amazing dish.  I brought left-overs to work the next day for lunch.  The Mr. had the same pasta for dinner but with jarred sauce.  I certainly feel mine was the better choice.  Sometimes even foodies make mistakes, in the same way celebrities are shown in magazines with the caption, "What was she thinking?" or innocent pedestrians with a black rectangular bar over their eyes while wearing an outrageous garment.  Sometimes we are simply Fed Well.