Lunch: What Is Your Idea Of A Well-balanced Non-vegetarian Quick Lunch ?

Here is a Ramen Noodle soup ( can do it with Maggi in India), with half a boiled egg, a slice of meat-cutlet (from yesterday's dinner at a restaurant), some tofu, some greens for colour, and a few slices of red peppers ( you can substitute with a small amount of Mango Thokku, if you have it.

Here is how it looks:



Tell us what is your quick lunch.... that may have what vegetarians may not wish to eat.

I think pretty much all chinese restaurant left-over take-out can be cycled into a noodle soup lunch the next day.

 

On the Costco Shopping List thread, I recommended adding a full roast chicken to the list.

Here is Jaques Pepin showing how to use such a thing for a nicely presented dinner at home.

 

Used air-fryer to make steak lunch. Ensalada Chilena, baby potatoes, and steak. Cold Tea.

 

Some weekends I make a stew/guisado in the pressure cooker. These recipes are quite adaptible to instant pot cooking. The one on the left has boneless-skinless chx thigh pieces (dark meat) in a Tomato sauce, with garbanzo beans, onions, ginger, and egg plant. Salt, Pepper, and Cumin are the spices. The one on the right is a lighter consistency stew (soup?) with skin-peeled chicken thighs (with bones) in a white wine sauce, with baby potatoes, Onions, green/red bell peppers, and a few basil leaves. Salt, Pepper, cumin, ginger, lime juice and garlic are the spices.

During the week, these can be adapted to make noodle dishes for lunch. The lighter consistency stew can also be separated into a consomme, a side of baby potatoes, and bone-in thigh+drumstick served on a plate with salad greens.

 

OK... here is a lunch, made from the stew of the weekend. I used a slotted ladle to (gently) take out the chicken, and the vegetables. Rough handling of the chicken thigh will make it fall off the bones. The sliced cucumber (a sprinkle of balsamic vinegar on top) is the only addon. We also had a glass of wine (merlot, Como Sur, bicicleta) with it.

 

Have you taken photos lately ?
Here is the poet Robert Burns, on the matter of meat: