Welcome to Week 11 at Lunch Matters

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NEWS

Looking at the calendar it's hard to believe that Christmas will be here so soon. I don't know where this year has gone and I'm sure many of you are starting to feel that end of year wind down on the school and work front and the ramping up of the social calendar. There is always lots of talk of food at this time of the year and for us in Australia, Christmas is a time where we are spoilt for choice when it comes to fruit. At the Farmer's Market this morning, there were cherries, nectarines, apricots and the first of the peaches to welcome us. So look out for lunches packed with these goodies over the coming weeks.

A quick update on the Vegan Lunch Box front, we are hoping to mail out the books next week - the delivery was supposed to arrive last Monday, however, as yet they haven't arrived. We will send out an email as soon as they arrive to those of you who are waiting on orders.

Due to a recent wave of orders we have run out of Primary systems, however we have some on route as I write and we would encourage any of you wanting to place orders for Xmas to preorder, as the stock this side of Christmas is limited. We have placed a big order due to arrive in early January in time for the new school year but if you are looking for gifts, get in quick. Laptop lunchboxes make a great gift idea for anyone big or small wanting to rethink lunch packing in 2007.

If you'd like to order any of our products as gifts for Christmas, please let us know in your order as we are offering complimentary Christmas gift wrapping with tags for all gift orders placed in November and December.

Now without further ado onto some recipe ideas...

RECIPES

PUMPKIN AND PASTA CUPS

INGREDIENTS

canola oil spray (I'm not sure about this stuff yet - bought my first can this week because I've been reading lots about how healthy it is but it seems a bit weird - anyone have any thoughts?)

200 g spiral pasta

300 g cooked chopped pumpkin (roasted or boiled)

100 g chargrilled red capsicum, cut into thick strips

2 tablespoons roughly chopped fresh flat-leaf parsley

50 g fetta cheese, broken into bite-size pieces

salt and pepper

2 eggs, lightly beaten

3 egg whites

1/2 cup milk

1/3 cup cheddar cheese

METHOD
1 Preheat oven to 180°C (350°F/Gas 4). Lightly
spray a 6 x 1 cup (250 ml) capacity non-stick
muffin pan with canola oil spray.
2 Cook the pasta in a large pan of rapidly boiling
water until al dente. Drain well and transfer to a large bowl.
3 Add the pumpkin, capsicum, parsley and feta to
the pasta and mix to combine. Season with salt and
pepper. Divide the mixture among the muffin holes.
4 Whisk together the eggs, egg whites, milk and
cheese. Pour over the pasta mixture. Bake for
35 minutes or until the egg is set and starts to
come away from the side of the pan.

Makes 6
Adapted from the Health for Life series by Jody Vassallo - published by Fortiori Publishing

Pearl Couscous Salad

INGREDIENTS

Pearl couscous

Cherry tomatoes

Kalamata olives

Cucumber

Basil

Orange juice

Olive oil

METHOD

Cook pearl couscous according to directions on the packet

Cut up cherry tomatoes, Kalamata olives and cucumber

Toss through cooled couscous

Blend orange juice, olive oil and basil and then stir through salad.

Note: Pearl couscous isn't cheap but a little goes a long way and it is such a fun grain it's too good to pass up. So have a little every now and then to add variety and texture to your lunchbox.

Links to sites of interest:

If you are into upskilling or just wanting to have a look at some culinary extravaganzas you may want to check out http://www.travelerslunchbox.com/ What that Melissa is doing in her blog leaves this Melissa lost for words - I think I may have to have a go at the Watermelon and feta salad when we next get a watermelon - my gut reaction is NOOOOO but then again I'll try anything once...

WEEKLY SHOPPING LIST: Remember for optimum health the aim is to have 3 fruit and 5 veg a day...
Fruit:
oranges

kiwi

strawberries

rhubarb

cherries

apricots

apples

Vegetables:

Broccoli

Beans

Asparagus

Cherry tomatoes

Cucumber

Pumpkin

Red pepper

Carrots

Celery

In the pantry:

Four bean mix

Organic mayonnaise

Wholefoods jelly crystals (from Macro)

Rice paper

Bread

Organic eggs

Mirin

Soy

Sake

Sesame seed, seaweed sprinkles

rice

oven baked sesame pretzel sticks

museli

pasta

plum sauce (watch the numbers on this item - some have lots of additives)

In the fridge:

Milk

Cheddar cheese

Creme fraiche

Cream Cheese

Organic chicken thighs

In the freezer:

Frozen blueberries

Edamame