tofu & peanut sauce lunch

I guess I just needed to throw out a plea for lunch ideas, because I’ve not had any trouble coming up with lunch ideas since my Picky Lunch post!

This latest lunch was one that is inspired by an airport meal of all things! On my way to Haiti this past Fall I was fussing over the lack of decent airport food until I found this great little place with sandwiches, salads, cupcakes, etc. When I saw they had tofu, brown rice, spinach, eggs and veggies I thought I may have been dreaming! I can’t remember what it was called…they have Oprah’s favorite cupcake though?! Anyone?

It only took me a few months to recreate it at home. This will definitely be repeated soon, it was such a filling lunch! (Plus it reminds me of Haiti which is always a good thing:))

This lunch only requires the prep of a few components: tofu, eggs, greens and rice! Then if you are packing in Tupperware like me, place greens, tofu, brown rice (with peanut sauce drizzle) in one Tupperware (that you can heat up) and then the eggs and veggies in another.

Tofu: I kept my tofu* really simple: pressed and baked. Since I planned on topping everything with Peanut Sauce, I felt no need to flavor the tofu.

*Nasoya sent me some tofu to sample – I was actually very impressed, considering that I didn’t even season it at all. It was just the consistency that I was looking for!

Eggs: Simply hard-boiled

Greens: I used a HUGE bag of mixed greens from Trader Joe’s. It was already washed and chopped, so it made it super easy. I did have to saute it in 2 batches because they wouldn’t all fit in my pan! I like my greens, what can I say? :)

Brown Rice: Prepared as directed

Peanut Sauce: I used a pre-made Annie Chun’s Peanut Sauce, but you could easily make your own if you have the time. Drizzle over rice, tofu, greens – whatever you want!

Fresh Veggies: Your choice! I went with cucumbers, but as soon as tomatoes are back in season, they’ll be added to the mix.

restaurant: anchor fish & chips

Anchor Fish & Chips is the kind of place you just want to keep coming back to. What makes it so special?

It’s small and cozy, with an open kitchen and the best fish and chips I’ve ever had. You know that’s a serious statement when it is coming from someone who grew up in Wisconsin. (A fish fry is almost mandatory on Friday nights.)

The prices are good, the portions huge and the staff friendly. Sometimes they even have accents! :) The rest of their (limited) menu sounds great but I just can’t stray from the fish and chips!

It’s always busy – on our most recent trip we were able to sneak in a seat at the bar, but we’ve also been there and waited an 1.5 hours. But trust me, it’s worth it. (The glasses of wine are $4, which make any wait much better!)

They are unapoligetically meat/fish-centric and a clear statement letting all patrons know that everything comes in contact with meat/fish. I find this incredibly endearing. They aren’t trying to cater to everyone – and I really like that they aren’t trying to be something they aren’t. They know what they do well. There are a few veggies options on the menu: locally made Veggie Burger and Veggie Pastie which I’m sure are very good, but if you are a strict veg, I would recommend visiting a different place.

I know we’ll go back as often as our wastlines can handle the entirely fried meal (!) – but after two visits, next time we know just how to order:

  • 1 order fish & chips
  • 1 order fish
  • 1 coleslaw
  • 1 mushy peas

This probably sounds like a ton of food, and it is, but we’ll still have plenty of leftovers to take home with us. (They are easily re-baked  at home)

Anchor Fish & Chips:

302 13th Avenue NE

Minneapolis, MN 55413

612-676-1300

chicken tostadas

Many years ago, I worked at a Mexican Restaurant in Wisconsin Dells. It was really my first experience in the food industry – the good, the bad, the partying, the learning swear words en español, the ridiculously bright shirts we had to wear and eating Mexican food 5-6 times a week. Needless to say, between the partying and excessive amounts of chips and salsa I wasn’t in the best shape of my life. (Although I will say that it was a very fun summer!)

But that phase is long behind me – my friends now call me Nana, I’m at my healthy weight and thankfully I no longer own any of those ridiculous shirts, but every now and then I get those cravings for the Mexican food that I subsided off that summer.

I obviously had to rotate meals, but the tostadas was always one of my favorites and I always love a meal that can be customized!

Chicken Tostadas - 4 servings

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 8 oz salsa verde
  • 1 can of refried beans
  • tostada shells*
  • toppings: lettuce, tomato, green onions, salsa, sour cream

Preheat oven to 350° F. Place chicken in glass container and cover with salsa verde.

Bake for about 40-45 minutes, until chicken is cooked through. (I always over-cook chicken, I blame it on my Food Microbiology class)

Let cool and shred chicken.  Heat beans.

Put out toppings, beans and tostada shells and build your tostada!

*I made toastada shells by cutting sprouted tortillas into circles and then baking them at 400° F for about 2 minutes per side.




in my cupboard: bionaturae egg pasta

It’s not often that I would feature a white flour pasta…I rarely even buy pasta made with white flour. I’m a whole wheat kind of girl. :) Not to mention a Nutritionist, remember??

But this bionaturae traditional egg pasta just looks special. I know I bought it with something in mind, but a few months passed and finally it made it into a spaghetti & meatball dinner. Dare I say that it reminded me of home-made pasta?

My inexperienced fresh pasta palate, probably shouldn’t make that comparison. But I swear it came close.

Now I just have all the more reason to buy this pasta again. And even though it’s made with white flour it actually has a decent amount of protein (7 grams per serving) and I told you that it tastes amazing, right?

For a simple meal, I tossed some of the pasta with pesto and parmesan and let me just say…go get some. :)