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03 Jan

Tuna Nicoise Salad

INGREDIENTS:
2 heads Boston lettuce, cleaned
1 large can (12 oz) tuna fish
2 hard-cooked eggs, cut into wedges
2 cups steamed green beans
2 cups cubed cooked new potatoes
2 cups tomato wedges
1/2 cup Italian Salad Dressing (or red wine vinegar and olive oil)
INSTRUCTIONS:
-Arrange a bed of Boston lettuce in each plate.
-Top decoratively with tuna, eggs, green beans, potatoes and tomatoes.
-Cover and refrigerate until ready to serve.
-Drizzle with dressing just before serving.
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03 Jan

Slow Cooker Lunch

INGREDIENTS:
  • 1/2 cup mung beans or lentils
  • 1/2 cup quinoa or basmati rice
  • 1 cup chopped vegetables
  • 2 teaspoons churna for your dosha
  • 2 teaspoons ghee
  • 3 cups of hot water
  • 3 cups vegetable broth
  • ginger and/or garlic to taste
INSTRUCTIONS:
Place all of the contents in a slow cooker.  Cook on “high” for 2 hours or “low” for 4 hours.

As an option, you can cut the recipe in half, saute the spices and vegetables up with the rice and beans for a few minutes, and then put the mixture in a thermos with 2 cups of boiling water.  You can take the thermos to work with you and lunch will be done in about 4 hours!

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03 Jan

Macaroni and Cheese

INGREDIENTS:
* 6 tablespoons butter, divided
* 1/4 cup flour
* 1 teaspoon salt
* 1/2 teaspoon dry mustard
* 1/4 teaspoon pepper
* 3/4 teaspoon Worcestershire
* 3 cups milk
* 1 small onion, grated
* 3/4 pound shredded cheddar cheese (3 cups)
* 8 ounces elbow macaroni, cooked and drained
* 3/4 cup soft bread crumbs
INSTRUCTIONS:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.
Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.
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03 Jan

Lunch Melange

INGREDIENTS:
1 package steamed ramen noodles or packaged thin noodle dinner

2 cups vegetables (one or a mix, fresh, frozen or leftover)

1-6 eggs (depending on servings desired.)or an egg substitute like Tofu Scrambler or pourable egg substitute.

1/4 cup mayonnaise, eggless mayonnaise, fat free mayonnaise, half-and-half or (unflavored) soy half-and-half.

1/2-2 tsp seasonings (we like curry powder or green chili powder and sea salt), or to taste.

Whole grain toast or split pitas

Leaf lettuce

Sliced tomato

INSTRUCTIONS:
Break and cook noodles according to package directions, including any seasonings. Drain and set aside. In a large skillet, saute vegetables if they’re not already cooked or heat through if they are leftovers. In a separate bowl, combine eggs or tofu scrambler with mayonnaise, cream or soy creamer (unflavored) and seasonings compatible with the vegetables and noodles. Toss noodles with vegetables in skillet until well blended, then pour the egg/tofu scrambler mixture over all. Allow to set, stirring to combine thoroughly.

Serve hot over toasted whole grain bread slices topped with lettuce and tomato or as a pita sandwich filling.

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03 Jan

Homemade Mac and Cheese

INGREDIENTS:
*    6 tablespoons butter, divided
*    1/4 cup flour
*    1 teaspoon salt
*    1/2 teaspoon dry mustard
*    1/4 teaspoon pepper
*    3/4 teaspoon Worcestershire
*    3 cups milk
*    1 small onion, grated
*    3/4 pound shredded Cheddar cheese (3 cups)
*    8 ounces elbow macaroni, cooked and drained
*    3/4 cup soft bread crumbs
INSTRUCTIONS:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.
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Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.
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