I just started interning at an office in a neighborhood with nothing worthwhile in the way of takeout--it's all expensive and doesn't even taste good. On top of that, I want to save money, but I don't know what exactly I should bring in to eat.
I'm sure you guys have a lot of good tips and tricks. What are your favorite recipes to make and bring to work for lunch?
Hit me with the hummus and tuna salad recipes, stillSTH!
There are a lot of great suggestions here. I too like Saravanaas, Devi, and Tabla (either the informal Bread Bar downstairs or the more formal dining room upstairs). I haven't been to Vatan, but I've heard good things about it.
Everyone's talking about quinoa and I still hadn't tried it, so I made some last night and brought for lunch today. It turned out really really well. It's kind of a sweet salad that's good hot, warm, cold...whatever. So works well for lunch. Just boiled some quinoa, added cinnamon to taste a tsp or so of brown sugar and a pinch of salt and then chopped up two pears drizzled with lemon juice to keep them from browning and stirred it up. It's like a dessert--so tasty.
My coworker laughed at me, but one day I brought cold cooked, shelled, shrimp with cocktail sauce. Tasty. I also look forward to lunch when I have a fruit salad made with fresh cantaloupe, strawberries, watermelon, seedless grapes, and sometimes, in season, fresh blueberries.
I like China Mirch on Lex at about 28th Street, across from Kalustyan's. It's Indian Chinese food--a fantastic fusion.
Does anybody like Brick Lane?
To me it came closest to the delicious Indian food you get in Britain.
Vatan is on 30th between 5th and Broadway, and yes, it's fantastic. As an Indian who's been to India several times and eaten at many Indian restaurants in the U.S., here are my favorites:
Traditional Gujarati vegetarian cuisine and most authentic overall: Vatan
For N. Indian: Banjara, E. 6th St. and 1st Ave. or Chola on 58th between 2nd and 3rd
For S. Indian: Tiffin Wallah on 28th and Lex or Madras Mahal, mentioned above
For chaat (Indian snack food): Sukhadia's - 45th between 5th and 6th. Only good, not great.
For excellent Indian fusion: Graffiti, E. 10th St. between 1st and 2nd.
For upscale French cuisine with some Indian spices: Tabla, 25th and Madison Sq. park
Not recommended: Devi, which, when I had the vegetarian tasting menu twice, was pretty disappointing both times. Tamarind looks pretty but tastes unremarkable. Not bad, just unremarkable. Also, both are on the expensive side.
Here's the other one: Tuna and White Bean Spread. This recipe came from Prevention magazine. The combination is unusual (at least in this country--the reason I tried it was because I had read that tuna and beans is a common combination in Italy), but it really works. I don't usually care for tuna, but I like this.
Roughly mash I can solid white tuna (drained) and 1 c. cooked white beans together with a fork. Stir in 1 minced clove of garlic, 1 heaping t. dried basil, 1/4 heaping t. dried oregano, 1 t. olive oil, 4 t. cider vinegar, 1/8 t. salt, and 1 small can sliced black olives, drained. Serve on crackers or in a pita. (The original recipe called for Kalamata olives, but they're a little strong-tasting for me.) Important: this recipe needs to be chilled for at least a couple of hours before you eat it.
My pleasure, fozziebayer!
For the hummus, soak 3/4 c. dried garbanzos overnight, then drain and rinse. Saute 1 chopped onion and 2 chopped garlic cloves in a little olive oil until onion is soft. Transfer onion and garlic to the pot with the beans, cover with water, and simmer until the beans are tender and most of the liquid is gone. Mash beans in food processor with 1 1/2 T. tahini, 2 1/2 T. lemon juice (bottled is okay), and 1 t. garlic powder (yeah, yeah, I know, but it works!) You might need a little salt if the tahini is unsalted. To pack this for lunch, put some in a shallow plastic container and drizzle a little olive oil over it. Put chopped cuke, tomato, and green onion in a little separate container. Add some quartered pitas in a baggie and you're set.
This is the best, most flavorful hummus I've ever had, but some folks might find it a little too garlicky. I've never had any complaints, though--even people who hate beans like this recipe, especially with the vegetables on top.
I've just gone back to work after almost 2 years of consulting (mostly from my home office), and I'm immediately back in "pack my lunch" mode after spending $8/day for less than mediocre sandwiches the first couple of days. I toast a bunch of slivered almonds and have a bag of 'em set for salads for the week. Each night I cut up romaine, add almonds, Craisins, and then cut up whatever protein is in the house (today it was pork chop, tomorrow it'll be tuna), esp b/c sometimes I want to heat up the chicken/turkey/whatever. I usually pack the protein separately from the salad, and put a small piece of paper towel on top of the salad before putting the lid on the container to keep it from getting overly soggy. Definitely don't dress it until you're ready to eat!
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