lunch | The Rambling Epicure

Quintessential France: Lunch by the River Seine

Published by Jonell Galloway + Thursday, July 30, 2015 Permalink 0

The painter Gaston Balande, 1880-1971, was born in Saujon, France, and took part in numerous Beaux-Arts salons during his lifetime. This painting is in the tradition of Edouard Manet’s Le Déjeuner sur l’Herbe painted in 1862 and 1863, without the brazenness of the nude woman.

Simple Sustenance: Quick and Easy Recipe — Goat Cheese and Avocado Toast with Pumpkin Seeds

Published by Renu-Chhabra + Wednesday, February 27, 2013 Permalink 0

by Serrano chilli, seeds removed and minced (optional)
Sea salt to taste
2 large slices of rustic whole wheat bread or of your choice
1 large clove of garlic, sliced in half
Extra virgin olive oil
2-3 oz. goat cheese or to taste
2-3 tablespoons yellow peppers, diced small
1 tablespoon unsalted roasted pumpkin seeds
Few mint leaves

In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

Instructions

Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

Garnish with orange peppers and pumpkin seeds.

Finish with mint leaves.

Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.– Dorothy Draper

A warm toast with creamy goat cheese

Two ingredients that create magic for our taste buds. I know they create for me!

Goat cheese pizza or goat cheese panini, paired with some vegetables or fruits, they complement each other well. A drizzle of fruity extra virgin olive oil or a drizzle of aged balsamic, they add another dimension to the duo. Garnish of fragrant herbs add more flavor to them.

I have been enjoying warm toast with a generous spread of goat cheese topped with a healthy dose of avocado. The two together with rustic bread are a perfect combination of rich creaminess and a hearty bite. For this recipe, I topped it with some orange peppers and roasted pumpkin seeds. A little color and a little crunch. Mint added fresh flavors to this recipe.

It is a quick and easy lunch with some salad greens.

There are no set measurements for this recipe. Make it to your taste. Use as much or as little goat cheese or avocado. I have been on a joyride of enjoying the two generously. One large toast loaded with all the goodness was my lunch. You make it a meal or a small bite. Savor it slowly, a nibble at a time.

Recipe

Ingredients

1 large avocado, mashed chunky
Squeeze of lime to taste
½ Serrano chilli, seeds removed and minced (optional)
Sea salt to taste
2 large slices of rustic whole wheat bread or of your choice
1 large clove of garlic, sliced in half
Extra virgin olive oil
2-3 oz. goat cheese or to taste
2-3 tablespoons yellow peppers, diced small
1 tablespoon unsalted roasted pumpkin seeds
Few mint leaves

In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

Instructions

Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

Garnish with orange peppers and pumpkin seeds.

Finish with mint leaves.

, seeds removed and minced (optional)
Sea salt to taste
2 large slices of rustic whole wheat bread or of your choice
1 large clove of garlic, sliced in half
Extra virgin olive oil
2-3 oz. goat cheese or to taste
2-3 tablespoons yellow peppers, diced small
1 tablespoon unsalted roasted pumpkin seeds
Few mint leaves

In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

Instructions

Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

Garnish with orange peppers and pumpkin seeds.

Finish with mint leaves.

Simon Says: Daily Food Quote, August 3, 2012

Published by Jonell Galloway + Friday, August 3, 2012 Permalink 0

by Simón de Swaan

One should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day.–Édouard de Pomiane, Cooking with Pomiane, 1962

Édouard Alexandre de Pomiane (1875-1964) was a French scientist, radio broadcaster, and food writer. His best-known works to have been translated into English are and Cooking with Pomiane. His recipes often take pains to demystify cooking by explaining the chemical processes at work.

Health Challenge: 5 ways to make your child’s lunchbox healthier

Published by Jonell Galloway + Tuesday, November 1, 2011 Permalink 0

by Tamar Chamlian

The alarm goes off again. Another day…you need to get yourself out of bed, get your creative juices flowing, and prepare your kids a healthy lunchbox for school.

The challenge for parents today is creating a healthy balanced lunchbox meal ensuring their children receive all the required nutrients, and at the same time giving them things that they want to eat (and WILL actually eat).

Here are five easy tips to render your child’s lunchbox “yummier” and more child-friendly, creative, and appealing:

Use a variety of breads during the week. Make a tuna sandwich with whole grain toast one day, and a cream cheese bagel the next.
Other ideas for bread: White toast, multi-grain toast, white French baguette, whole grain French baguette, plain bagel, sesame bagel, olive bagel, flour, whole wheat tortillas, pita bread, wholewheat burger bun, etc.
Introduce new items that are fun and creative, such a hummus dip with carrots or cucumbers, bean dips with side crackers, or even fruit dips with plain crackers.
Add items such as low fat yogurt — plain, fruity, or chocolate – as their snack or dessert.
Substitute potato chips with things like almonds, nuts, sunflower seeds or dried apricots, raisins, prunes, or with fruit chips that can have a variety of sliced grilled apples, bananas, peaches, and grape tidbits.
Pack a small water bottle to encourage water consumption, as well as a small fruit juice. If you have the time to make a fruit juice or smoothie yourself at home, all the better, because your children will benefit from the extra the vitamins and nutrients found in fresh, unprocessed foods.

Tamar Chamlian studied in Lebanon and the U.K. She is a food scientist and holds a Master’s degree in food marketing. She currently lives in Switzerland.