IOO Lunch Recipes

Leftover Turkey Sandwiches

Turkey, sliced (and marinated in turkey gravy (you can use chicken broth))
cranberry sauce
tomatoes sliced
crispy bacon
white bread

served on the side: potato chips, sour pickles, (frozen) snicker bars for dessert

Atmosphere: American Football projected on the wall with the volume turned up so loud that you can't hear yourself chew.

Tools of the trade: (don't forget the 220 --> 110 volt step down power converter)

Black Bean Burritos - Tex Mex (serves 4)


2 cans no-salt-added black beans, drained and rinsed
1 tomato, chopped
3 green onions, coarsely chopped
1/4 cup chopped cilantro
2 cups cooked brown rice
4 tablespoons grated cheddar cheese
1 clove garlic, finely chopped
3 tablespoons lime juice
3 tablespoons olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon hot sauce, more to taste
Sea salt and ground pepper
4 large whole wheat tortillas
1 ripe avocado, mashed

In a large bowl, mix together beans, tomato, green onions, cilantro, cooked rice and cheese. Set aside.

In a small bowl, combine garlic and lime juice. In a slow, steady stream whisk in oil until dressing has slightly thickened. Add crushed red pepper and salt to taste. Stir lime dressing into bean mixture and season with hot sauce to taste.

Spread 1/4 of the avocado along the center of each tortilla. Top with bean mixture. Fold the edges up and roll up into burritos. Serve immediately, or heat on a baking sheet in a 180°C oven until cheese has melted and burritos are heated through, about 15 minutes.

Beef Burritos

Heat two teaspoons of olive oil in a large cooking pan and add 1 small red onion chopped. 
Cook for 30 seconds, add:

450 g ground beef
    Cook meat breaking it up with a wooden spoon until no longer pink, about 3 minutes. 
Stir in:
1 clove garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup tomato sauce

Cook stirring for 30 seconds.  Add:
1 cup tomato sauce
(optional minced jalapenos or red pepper)

Cook stirring occationally over low heat for 10 minutes.  Meanwhile heat up tortillas wrapped in aluminum foil in the oven.

Grade cheddar cheese

Place beef and cheddar in the torillas.  wrap them and place them in an oven dish.

serve immediately (with shredded lettuce, sour cream (or yogart) and salsa) or refridgerate for later reheating.

Salsa Fresca

Combine in medium bowl:
1 small red or white onion, finely chopped, rinsed, and drained.
2 tablespoons fresh lime juice

Prepare the following ingredients, setting them aside, then add all together to the onion mix:
2 large ripe tomatoes, or 5 ripe plum tomatoes.
1/2 cup chipped fresh cilantro (leaves and tender stems)
fresh jalapeno peppers minced
6 radishes finely diced
1 clove garlic minced
stir together, season to taste with salt

Serve with doritos dippas natureel (chips with taste detract from taste of salsa)

Mango Salsa

Combine in large bowl:
1 small red onion, chopped, rinsed, and drained
1/4 cup fresh lime juice

Prepare the following ingredients, setting them aside, then add together to the onion mix:
1 large ripe mango, coarsely chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilanrtro
1 clove garlic minced
1/4 cup fresh orange juice
1 fresh jalapeno finely chopped

Stir together, season with salt and pepper.

Juiciest Hamburgers Ever (Jan 2010)
recipe image

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 35 Minutes
Servings: 8
"Juicy, flavorful burgers - just what you need for a perfect summer evening in the back yard!"
910 g ground beef
1 egg, beaten
80 g dry bread crumbs (I used 40 g)
45 ml evaporated milk (I skipped this)
30 ml Worcestershire sauce
0.2 g cayenne pepper
2 cloves garlic, minced
1. Preheat grill for high heat.
2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
3 Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Toppings for burgers:

onions (fried in butter or olive oil)
mushrooms (fried in butter)
cheese (cheddar, swiss)

Tangy Potato Salad
recipe image

Prep Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12
"This recipe came from Germany, where it was passed down through our family. My grandmother made it for me when I was a mother modified it...and I added my own touches. It still has authentic German flavor, and it's in demand for every cookout or potluck we attend!"
12 medium red potatoes
110 g onion, finely chopped
3 hard-cooked eggs, chopped
2 dill pickles, finely chopped
8 g snipped fresh parsley
180 ml chicken broth (I used veggie broth)
175 g mayonnaise
9 g salt
1 g pepper
0.7 g garlic powder
2 tomatoes, cubed (optional)
36 g bacon strips, cooked and crumbled (optional)
1. Cook potatoes in boiling salted water until tender. Drain; cool slightly. Peel (I left the skins on) and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. Heat chicken broth until warm; remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill. Just before serving, gently stir in tomatoes and bacon.

Vanilla Milk Shake, or White Cow

You can easily make a traditional vanilla milk shake -- known as a "White Cow" -- by smoothly blending 3 or 4 scoops of vanilla ice cream, 1 tablespoonful of vanilla extract, and 1-1/2 to 2 cups of ice-cold milk, depending on the size of your container.

Chocolate Milk Shake, or Brown Cow

You can make a chocolate milk shake or "Brown Cow" by blending 3 or 4 scoops of vanilla ice cream, 1 teaspoonful of vanilla extract, 1/4 cup of chocolate syrup, and 1-1/2 to 2 cups of ice-cold milk. If you want a richer, more chocolatey shake, then use chocolate ice cream instead of vanilla.