The Iterated Chef: Lunch
HOME BREAKFAST LUNCH Tunaguacapita Lunchchops Lindsey Soup DINNER APPETIZERS DESSERT So you think you are cheap?	Tunaguacapita 1 can tuna ¾ cup guacamole 1 tomato chopped 1 tbsp lemon ½ tsp cayenne pepper ½ tsp garlic salt pita Drain tuna, add to other ingredients. Serve in pita. If you make a bunch of these Sunday night and freeze for use during the week, I recommend toasting the pita lest it become soggy in the thaw. Good with a slice of sharp cheddar. Makes 3-4 sandwiches. Top Lunchchops 1 lb porkchops Cayenne pepper Olive oil 3/4 cup salsa 1/3 cup peach preserves Rub the chops with the cayenne until nice and pink. Wash the piggycooties off your hands. Sautee the chops in the oil until done, 2-3 minutes/side. Combine salsa with preserves. Put the goo on the pig Good with rice. Top Lindsey Soup One of the bigbrains to come out of SC undergrad in the last few is my dear friend Lindsey. I asked her for a great recipe, and this is what she wrote: I don't know how great my soup recipe is; it's pretty simple. Throughout my USC days, vegetables at the 32nd Street market were irrationally cheap (which leads me to avoid asking many questions). So basically the recipe is something along these lines: Several carrots, an onion, one potato (all cubed or diced) One head of brocolli, cut One can of peas, one of garbanzo beans, one of stewed tomatoes 1 cup of rice A few teaspoons of olive oil Lawry's Seasoning Salt, Black Pepper and Italian Seasoning to taste Saute the onion, potato and carrots and a little seasoning in the olive oil in a skillet until browned. Transfer to a sauce pan, add the other ingredients (except brocolli and peas), cover with H2O, and boil everything until the rice is nearly cooked. Add the peas and brocolli for 5+ minutes. Voile. Vegetarian, with your full daily allowance of of protein and lots of vitamins. Add spinach for iron (even though it tastes like dirt) if you'd like -- to be added with the peas and brocolli. Should make 8 servings or so, me thinks. I always cooked with small amounts of water, and then stored it in tupperware, and just added water and a little salt throughout the week every time I heated a serving. A week's worth of lunches for under $5. Pretty much just plain ol' vegetable soup. But tasty, low fat, easy. Top