Shredded

February 23, 2010
Test lunch #5

Tasters: Lisa, Kristin and Mr. H

Menu:
Shrimp Spring Rolls
Carrot and Beet Salad
Orange
Coconut Macaroon

Recipes, notes and feedback:

Spring Rolls: Inspired by this recipe and another one I can't find. Included: vermicelli, chopped shrimp (should have left them whole), shredded carrots, green onions, cilantro, mung bean sprouts, romaine lettuce, pinch of fresh jalapeno, peanut sauce, hoisin, chopped peanuts. Peanut sauce recipe I made up: clove of garlic, pressed, finely grated fresh ginger, dash of red pepper flakes plus approximately equal amounts of peanut butter, toasted sesame oil and seasoned rice vinegar to make about 1/2 cup.
Ladies suggested having a dipping sauce. Mr. H thought it was unnecessary. I thought a bit more sauce inside the roll would have worked. Lisa declared this the best lunch ever.

Orange:
I had planned to include a tangerine but found out they were rotten so made wedges of navel orange. Each person got half an orange which seemed about right.

Carrot and Beet Salad: This recipe modified to use balsamic vinegar, Mediterranean sea salt blend and fresh cilantro. Serving size (about 6-8 oz) was considered too much by female tasters. Need smaller containers.

Coconut macaroon: Recipe from Barefoot Contessa Family Style. SO yummy. I ate the whole batch minus the ones in the lunches.

Other accomplishments:
Started tracking costs of items to figure out pricing (didn't get very far on this)

Goals for next week:
These never change. I need to get back on track.

Steak salad

February 9, 2010
Test lunch #4

Tasters: Kristin and Mr. H

Menu:
Steak salad
Whole wheat roll
Yogurt parfait with granola
Brownie

Recipes, notes and feedback:

Steak salad: Romaine salad with cucumber, carrot, garbanzos and cubed steak (tri tip).
This was a hit. Folks liked the meat and the healthyness of the salad. Served with a dijon/white wine vinegar vinagrette with green onions and garlic. Kristin liked the dressing.

Bread: this recipe
The roll was too large (about 3.5 inches across) and quite dry. Maybe unnecessary?

Yogurt parfait with granola: Homemade yogurt with strawberries layered in. Almond/walnut granola (recipe from this cheat sheet) in a separate container. Very tasty but this was a very filling lunch. Kristin couldn't finish. It was about right for Mr. H.

Brownie: Whole wheat, double chocolate brownie recipe from King Arthur Flour book. Was cut a bit too large. I did add the coffee powder.

Other accomplishments:
Started work on a week's worth of menus

Goals for next week:
Start taking photos of meals
Make cloth napkins to include
Layout menu attachment for binder clip

Mediterranean

February 2, 2010
Test lunch #3

Menu:
Pita bread with hummus
Tabouli
Carrot and celery sticks and cucumber
Strawberries and kiwis
Almond shortbread cookie

Recipes, notes and feedback:

Pita bread and hummus: Both from Trader Joe's.
I've tried and I can't make it better than them but I would like to work on homemade hummus again.

Tabouli: Recipe from Katzen's Moosewood Cookbook
I added cubed feta and bell pepper and left out tomato since it's out of season. The feta was good! Kristin put the tabouli into her pita

Carrot and celery sticks and cucumber: boring but good with the hummus. Cucumber was good in pita bread with hummus.

Strawberries and kiwis from the Farmer's Market.

Almond shortbread cookie: This recipe. I rolled the sides in extra ground almonds and chilled in the freezer.

Comments: Kristin and I both really enjoyed it. I asked her when we were walking back what she thought and she 100% enjoyed it as did I. To be honest when we were walking over, we were both kind of unsure of what to expect regarding the meditterain theme.

I am a fan of the theme lunch idea. I really enjoyed the lunch too because it was not something I would normally make or eat, so it was different.

Other accomplishments:
Themed menus are a good idea!

Goals for next week:
Make cloth napkins to include
Layout menu attachment for binder clip