Thursday, January 29, 2009
Quick Lunch--Macaroni Salad and Egg-Pepper Sandwich
Dave is always hungry. I love to cook, but sometimes his asking me, "What time is lunch?", drives me a little crazy. I can go for long periods without eating, and even though I know it's a dumb thing to do, I usually eat only once a day. When Dave is home on the weekends, it's "What's for breakfast?. When's lunch? Are we having dinner?". He can eat more food than anyone I've ever met. And, he never gains weight. He has the metabolism of a ten year old.
I know, all my feminist friends are thinking, "Why doesn't he cook for himself?". He doesn't cook for himself because I'd really rather do it myself-even if it drives me a bit crazy. He is a disaster in the kitchen, and I am SO fussy about keeping everything just so. Plus, he works hard all week and I (usually) want to spoil him on the weekends.
I've become very adpet at whipping up meals in a short period of time-Dave usually wants food when I'm in the middle of working on a 20 page paper, or elbows deep in mud, planting flowers.
This is a recent lunch I made him, two of his favorites-pasta salad and an egg and pepper sandwich. I'm not sure if it's an Italian thing, or what, but I grew-up eating egg and pepper sandwiches. My dad used to take me to a little lunch place near his work to get them. I rarely eat eggs these days, but I still make the sandwich for Dave, and I am always reminded of having lunch with my dad in the tiny restaurant, surrounded by construction workers.
For the egg sandwich: I saute sliced bell peppers in a skillet with a bit of oil until they are just tender. Then, to the skillet, I add a few well beaten eggs. I turn the stove to low and let the eggs cook, stirring periodically. I season the eggs with salt and pepper, and, when they are just set, I add some grated cheddar cheese. I like this sandwich on a roll or on rye bread best.
For the updated version of macaroni salad: Cook 1 lb. of pasta until it is al dente. Drain it and rinse it in cold water to stop the cooking process. Mix the pasta with a bag of defrosted shelled edamame, some chopped celery, and some grated carrot. Add mayo, a little olive oil, and a splash of vinegar. To season I use: salt, lemon pepper, a little hot sauce, and celery salt. Everything is pretty much to taste.
**Please buy organic cage-free eggs.