"I’m sorry for the things I said when it was winter.”
Ice Ice Baby
As the temperature drops, the thermoses are coming out. We don’t necessarily look forward to cold cuts in 4 degree weather. Here are three savory and delicious recipes to throw in your thermos and take to work when Jack Frost is nipping at your nose.
Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
Who said thermos has to mean soup? Wrap these wraps from The Kitchn up in tinfoil, throw them in your thermos, and actually get excited about lunch for once.
6 tbsps olive oil, divided
3 large sweet potatoes (about 3 total), peeled and cut into ½-inch cubes
3 large portobello mushrooms (10 to 12 oz. total), stems removed and sliced ¼-inch thick
1 pint grape tomatoes, halved
2 large yellow onions, thinly sliced
2 tbsps water
8 large whole-wheat tortillas
½ cup basil pesto
¾ cup grated Parmesan cheese
Freshly ground black pepper
Let’s Get to It
Arrange 2 racks to divide the oven into thirds and heat to 400°F.
Toss the sweet potatoes with 3 tablespoons of the oil and 1 teaspoon kosher salt. Arrange in a single layer on 2 rimmed baking sheets. Roast until the potatoes are tender and browned around the edges, about 35 minutes total, stirring halfway through. Cool for about 5 minutes, then transfer the sweet potatoes to a large plate, reserving the baking sheets.
Toss the mushrooms with 1 ½ tablespoons of oil and ½ teaspoon of salt. Place in a single layer on a rimmed baking sheet. Toss the tomatoes with ½ tablespoon oil and arrange cut-side up on the second rimmed baking sheet. Roast for 15 minutes, stirring the mushrooms once about halfway through. Cool on the baking sheets.
Meanwhile, caramelize the onions. Heat the remaining 1 1/2 tablespoons oil in a large skillet over low heat until shimmering. Add the onions and 1/2 teaspoon salt. Cook, stirring every 5 to 10 minutes, until the onions are soft and deeply browned, scraping any fond from the bottom of the pan, about 40 minutes total. Add the water to deglaze the pan and allow the moisture to cook off.
Assemble the wraps: Place the tortillas on a work surface. Spread 1 tablespoon of pesto on a tortilla. Add ½ cup of sweet potato over the tortilla, just below center. Top the sweet potatoes evenly with a couple mushroom slices, and a tablespoon each of caramelized onions, tomatoes, and Parmesan cheese. Roll tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with assembling the remaining wraps.
Reheating: If not serving immediately, cover each wrap tightly in foil. Refrigerate or freeze in resealable plastic bags. Reheat in a regular or toaster oven at 350°F, wrapped in foil for first 10 minutes and unwrapped for the final 5, if frozen.
Make ahead: The roasted vegetables can be prepared a day in advance and stored in an airtight container in the refrigerator. The caramelized onions can be prepared up to 3 days in advance and stored in a covered container in the refrigerator.
Storage: The wraps can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Chicken Ramen Bowl
We’re huge fans of ramen. This easy, healthy recipe from Simple Healthy Kitchen is perfect for your thermos.
4 cups chicken broth, low sodium
1½ tsp soy sauce, reduced sodium
2 chicken breast fillets, boneless and skinless (approx. 5-6 oz. each)
6-8 oz. ramen noodles* (or thin spaghetti)
1 cup sliced cabbage
1 cup shredded carrots
2 green onions, chopped
Hot chili oil- to taste ** (or Sriracha)
Let’s Get to It
Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat. Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
Meanwhile, in a separate soup pot (or medium saucepan) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked (about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.). Add additional chicken broth or water as necessary. Add salt/pepper to taste.
Peel and halve eggs, set aside.
Remove soup from heat . Add cabbage and carrots. Pack it in your thermos. Garnish with one egg half and chopped green onions at the office. Drizzle chili oil according to taste.
* Ramen noodles - you can use 2 (3.5 oz) packets of instant ramen noodles (discard seasoning portion) or thin spaghetti
** Hot chili oil can be found in most grocery stores in the Asian section. Substitute Sriracha if you cant find hot chili oil. If you prefer something less spicy you could substitute sesame oil for the hot chili oil
Brussels Sprouts-Apple Quinoa Bowl with Orange-Thyme Vinaigrette
We love our Sweetgreen just as much as the next person, but spending $15 on salad everyday really adds up. Try this warm bowl from Dishing Out Health to beat those winter blues.
¾ cup dry red quinoa
1½ cups reduced-sodium vegetable broth
2½ tbsp extra-virgin olive oil, divided
2 cups thinly sliced Brussels sprouts
⅓ cup finely chopped shallots
3 tbsp fresh orange juice
2 tsp apple cider vinegar
1 tsp dijon mustard
1 tsp kosher salt
¼ tsp freshly ground black pepper
2 tsp fresh thyme leaves
1 small head radicchio
1½ cups diced apple
¼ cup salted pepitas (pumpkin seeds), or nut of choice
3 tbsp goat cheese
Let’s Get to It
Bring quinoa and vegetable broth to a boil in a saucepan over medium-high. Reduce heat to medium-low, cover, and cook 15 minutes, or until liquid is absorbed and quinoa fluffs with a fork. Transfer to a large mixing bowl; set aside.
Heat 1 tbsp of the oil in a large nonstick skillet over medium. Add Brussels and shallots; cook 7 to 8 minutes, until golden-brown and softened. Add to bowl with quinoa.
In a small bowl, combine remaining 1½ Tbsp. oil, orange juice, vinegar, mustard, salt, pepper, and thyme; stir with a whisk.
Cut radicchio head in half lengthwise. Remove core from radicchio head, and gently break into separate leaves. Add raddichio, apple, and orange-thyme vinaigrette to bowl with quinoa; gently toss to combine. Top with pepitas and goat cheese.