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Sonic
My family is a very big Italian family. So I like to cook my food and have it taste good too. School lunches are terrible, so I was wondering if there were any Italian recipes I could take to school. Anything like soup because I have a thermos or something that doesn't need heating.
Answer
Hi,
Pasta Fagioli
Ingredients:
1 or 2 tablespoons olive oil
1 garlic clove, chopped
1/2 stick of pepperoni, chopped
14 oz. can chopped tomatoes
1 can low sodium chicken broth
1 cup water (or more)
16 oz. can cannellini beans, rinsed and drained
16 oz. ditalini pasta
Directions:
In large stockpot heat olive oil over medium heat until warm. Add garlic and pepperoni and saute about 2 or 3 minutes until pepperoni begins to color oil. Add tomatoes and simmer about 10 minutes. Add chicken broth and water and bring to a boil. Add beans and cook about ten minutes.
In a separate pan cook pasta until al dente (firm to the bite). Drain and add to bean mixture. Heat through.
Serve with grated cheese and crusty Italian bread.
Depending on how soupy you prefer it, you may add less or more water. Remember the pasta absorbs the liquid.
Italian Sausage Soup Recipe:
Ingredients:
2 slices bacon
1/2 lb lean Italian turkey sausage, casings removed
2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14 oz each) reduced-sodium chicken broth
4 cups water
4 cups chopped fresh kale or Swiss chard leaves
1 can (15 or 19 oz) cannellini beans, drained, rinsed
1 cup fat-free half-and-half or regular half-and-half
Directions:
1 In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
2 In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
3 In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
4 Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
Minestrone
Ingredients:
1 yellow bell pepper
2 ounces pancetta
1/2 onion
1/2 carrot
1/2 garlic clove
2 tablespoons olive oil
3 tomatoes, peeled, seeded and chopped
1 fresh flat-leaf parsley sprig, chopped
2 potatoes, diced
3/4 cup fava beans, shelled
2 zucchini, sliced
scant 1 cup peas, shelled
1/4 cabbage, coarsely shredded
1 Belgian endive head, cut into strips
2 eggplants, diced
scant 1 cup cannolicchi pasta
2 teaspoons chopped fresh basil
salt and pepper
provolone cheese, freshly grated, to serve
Directions:
Place the bell pepper under a preheated broiler and cook, turning frequently, until the skin is charred and blistered. Place in a plastic bag and tie the top. When cool enough to handle, peel off the skin, halve and seed the pepper and dice the flesh Finely chop the pancetta with the onion, carrot and garlic. Heat the oil, add the pancetta mixture and cook over low heat for a few minutes until lightly browned. Add the tomatoes and cook for about 10 minutes, Add 8 3/4 cups water and season with salt and pepper. Bring to a boil, add the potatoes and beans and simmer for 1 hour, Add the zucchini, peas, cabbage, Belgian endive, eggplants and yellow pepper. Simmer for a further 30 minutes. Add the pasta and cook for 10 minutes until al dente. Season with salt if necessary. Ladle the minestrone into a soup tureen, sprinkle with the basil and serve with provolone.
Broccoli Soup
Ingredients:
1/4 pounds broccoli (about 1 head)
2 tablespoons cream
1/4 ounces slivered almonds
Salt and freshly ground pepper
Directions:
Peel the broccoli stems and chop them coarsely. Break up the flowerets. Boil a pot of salted water, just enough water to cover the broccoli, and add the broccoli. Cook until soft, around 10 minutes. Drain, reserving the water. Blend the broccoli with a bit of its water and put back into the pot. Add the cream, and as much water to make a dense soup. Put the almonds a mortar or pulverizer and pound into a paste. Add the paste to the soup, along with salt and freshly ground pepper. Heat and serve.
Zuppa:
Ingredients:
1 c. dried borlotti or red kidney beans, rinsed
2 oz. sliced pancetta, finely chopped
2 T. extra virgin olive oil plus more for drizzling
2 celery ribs, chopped
2 carrots, peeled and chopped
1 medium onion, chopped
1/2 c. pearled barley, rinsed and drained
Salt and freshly ground pepper to taste
Place the beans in a large bowl with cold water to cover by 2 inches. Soak at least 4 hours or overnight in the refrigerator.
Directions:
In a large pot, combine the pancetta and oil. Cook over medium heat until the pancetta is lightly browned. Add the celery, carrot, and onion. Cook, stirring frequently, until the vegetables are golden brown, about 10 minutes. Stir in the garlic.Drain the beans and add them to the pot with 2 quarts water. Bring to a simmer over low heat. Cook 1 hour or until the beans are very tender.
Strain the beans and vegetables, reserving the liquid. Pass the beans through a food mill or puree them in a food processor. Combine the cooking liquid and bean puree in the pot. Add the barley, and salt and pepper to taste. Cook 30 minutes or until the barley is tender. Stir frequently to prevent scorching. Add a little water if the soup becomes too thick. Serve hot or warm with a drizzle of extra virgin olive oil.
Hope this helps =)
Hi,
Pasta Fagioli
Ingredients:
1 or 2 tablespoons olive oil
1 garlic clove, chopped
1/2 stick of pepperoni, chopped
14 oz. can chopped tomatoes
1 can low sodium chicken broth
1 cup water (or more)
16 oz. can cannellini beans, rinsed and drained
16 oz. ditalini pasta
Directions:
In large stockpot heat olive oil over medium heat until warm. Add garlic and pepperoni and saute about 2 or 3 minutes until pepperoni begins to color oil. Add tomatoes and simmer about 10 minutes. Add chicken broth and water and bring to a boil. Add beans and cook about ten minutes.
In a separate pan cook pasta until al dente (firm to the bite). Drain and add to bean mixture. Heat through.
Serve with grated cheese and crusty Italian bread.
Depending on how soupy you prefer it, you may add less or more water. Remember the pasta absorbs the liquid.
Italian Sausage Soup Recipe:
Ingredients:
2 slices bacon
1/2 lb lean Italian turkey sausage, casings removed
2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14 oz each) reduced-sodium chicken broth
4 cups water
4 cups chopped fresh kale or Swiss chard leaves
1 can (15 or 19 oz) cannellini beans, drained, rinsed
1 cup fat-free half-and-half or regular half-and-half
Directions:
1 In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
2 In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
3 In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
4 Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
Minestrone
Ingredients:
1 yellow bell pepper
2 ounces pancetta
1/2 onion
1/2 carrot
1/2 garlic clove
2 tablespoons olive oil
3 tomatoes, peeled, seeded and chopped
1 fresh flat-leaf parsley sprig, chopped
2 potatoes, diced
3/4 cup fava beans, shelled
2 zucchini, sliced
scant 1 cup peas, shelled
1/4 cabbage, coarsely shredded
1 Belgian endive head, cut into strips
2 eggplants, diced
scant 1 cup cannolicchi pasta
2 teaspoons chopped fresh basil
salt and pepper
provolone cheese, freshly grated, to serve
Directions:
Place the bell pepper under a preheated broiler and cook, turning frequently, until the skin is charred and blistered. Place in a plastic bag and tie the top. When cool enough to handle, peel off the skin, halve and seed the pepper and dice the flesh Finely chop the pancetta with the onion, carrot and garlic. Heat the oil, add the pancetta mixture and cook over low heat for a few minutes until lightly browned. Add the tomatoes and cook for about 10 minutes, Add 8 3/4 cups water and season with salt and pepper. Bring to a boil, add the potatoes and beans and simmer for 1 hour, Add the zucchini, peas, cabbage, Belgian endive, eggplants and yellow pepper. Simmer for a further 30 minutes. Add the pasta and cook for 10 minutes until al dente. Season with salt if necessary. Ladle the minestrone into a soup tureen, sprinkle with the basil and serve with provolone.
Broccoli Soup
Ingredients:
1/4 pounds broccoli (about 1 head)
2 tablespoons cream
1/4 ounces slivered almonds
Salt and freshly ground pepper
Directions:
Peel the broccoli stems and chop them coarsely. Break up the flowerets. Boil a pot of salted water, just enough water to cover the broccoli, and add the broccoli. Cook until soft, around 10 minutes. Drain, reserving the water. Blend the broccoli with a bit of its water and put back into the pot. Add the cream, and as much water to make a dense soup. Put the almonds a mortar or pulverizer and pound into a paste. Add the paste to the soup, along with salt and freshly ground pepper. Heat and serve.
Zuppa:
Ingredients:
1 c. dried borlotti or red kidney beans, rinsed
2 oz. sliced pancetta, finely chopped
2 T. extra virgin olive oil plus more for drizzling
2 celery ribs, chopped
2 carrots, peeled and chopped
1 medium onion, chopped
1/2 c. pearled barley, rinsed and drained
Salt and freshly ground pepper to taste
Place the beans in a large bowl with cold water to cover by 2 inches. Soak at least 4 hours or overnight in the refrigerator.
Directions:
In a large pot, combine the pancetta and oil. Cook over medium heat until the pancetta is lightly browned. Add the celery, carrot, and onion. Cook, stirring frequently, until the vegetables are golden brown, about 10 minutes. Stir in the garlic.Drain the beans and add them to the pot with 2 quarts water. Bring to a simmer over low heat. Cook 1 hour or until the beans are very tender.
Strain the beans and vegetables, reserving the liquid. Pass the beans through a food mill or puree them in a food processor. Combine the cooking liquid and bean puree in the pot. Add the barley, and salt and pepper to taste. Cook 30 minutes or until the barley is tender. Stir frequently to prevent scorching. Add a little water if the soup becomes too thick. Serve hot or warm with a drizzle of extra virgin olive oil.
Hope this helps =)
What are some school lunch ideas?
lakinny101
I am packing my lunch this year, because school lunches are gross. I need some ideas of lunches that will stay pretty fresh in a locker for a few hours. I don't want the hallway to stink because of my lunch.
Answer
Packing a lunch for school and/or work can be a challenge. Often times you donât have access to a microwave or refrigeration. Eating the same thing every day can get old after a short time as well. My suggestions for lunch are listed below. Consider taking an insulated lunch bag to keep some of these things cold until itâs time to eat. You could also freeze your beverage (water, juice, etc) and use it as an ice pack if you donât have a lunch box.
Wraps, salads, and sandwiches are good for the âentrée courseâ of your lunch. Use different deli meats and cheeses every week so you donât tire of the same flavors. Itâs good to make homemade dressings or switch up the condiments on these items as well. Use as many fresh ingredients as possible to increase the nutritional value as well. Another idea would be to cook chicken breasts, fish, and pork tenderloins in large amounts over the weekend and keep the cooked meat in the fridge or freezer as an addition to your sandwiches, wraps, or salads. Itâs a nice change to deli meat. My family also enjoys chicken, tuna, or ham salad sandwiches every so often. And you can never go wrong with peanut butter and jelly!
As the âside dishesâ for your lunch, I would suggest any of the items listed below.
fruit, yogurt, pudding, or jello cups
fresh vegetables with ranch dressing
granola bars
popcorn
trail mix
chips (take salsa or a cheese dip for tortilla chips)
pretzels
100 calorie snack packs (cookies, brownie bites, etc)
special K cracker chips
dry cereal
fresh fruit (like apples/bananas with peanut butter, orange slices, grapes, etc)
tasty cakes (Little Debbie brand)
bologna and cheese cubes
broccoli, macaroni, pasta, or potato salad
crackers (goldfish, animal crackers, cheese or peanut butter filled sandwich crackers)
dried fruit (raisins, craisins, banana/apricot/apple chips)
deviled or pickled eggs
cheese curls or cheese balls
fun sized candy bars
mixed nuts
gummy candy
marshmallows
Packing a lunch for school and/or work can be a challenge. Often times you donât have access to a microwave or refrigeration. Eating the same thing every day can get old after a short time as well. My suggestions for lunch are listed below. Consider taking an insulated lunch bag to keep some of these things cold until itâs time to eat. You could also freeze your beverage (water, juice, etc) and use it as an ice pack if you donât have a lunch box.
Wraps, salads, and sandwiches are good for the âentrée courseâ of your lunch. Use different deli meats and cheeses every week so you donât tire of the same flavors. Itâs good to make homemade dressings or switch up the condiments on these items as well. Use as many fresh ingredients as possible to increase the nutritional value as well. Another idea would be to cook chicken breasts, fish, and pork tenderloins in large amounts over the weekend and keep the cooked meat in the fridge or freezer as an addition to your sandwiches, wraps, or salads. Itâs a nice change to deli meat. My family also enjoys chicken, tuna, or ham salad sandwiches every so often. And you can never go wrong with peanut butter and jelly!
As the âside dishesâ for your lunch, I would suggest any of the items listed below.
fruit, yogurt, pudding, or jello cups
fresh vegetables with ranch dressing
granola bars
popcorn
trail mix
chips (take salsa or a cheese dip for tortilla chips)
pretzels
100 calorie snack packs (cookies, brownie bites, etc)
special K cracker chips
dry cereal
fresh fruit (like apples/bananas with peanut butter, orange slices, grapes, etc)
tasty cakes (Little Debbie brand)
bologna and cheese cubes
broccoli, macaroni, pasta, or potato salad
crackers (goldfish, animal crackers, cheese or peanut butter filled sandwich crackers)
dried fruit (raisins, craisins, banana/apricot/apple chips)
deviled or pickled eggs
cheese curls or cheese balls
fun sized candy bars
mixed nuts
gummy candy
marshmallows
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