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Lindsay

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Entries in Recipes & how-to's (57)

Friday
Feb072014

Recipe: Umami-roasted Sweet Potatoes

Every Sunday for the past few months, I've religiously roasted a heaping of root vegetables.  Upon completion and cool-down, I leave half of the amount in the fridge for weeknight dinners, and bring the other half to the office to be added to salads or eaten alongside roasted chicken. 

I have experimented with everything from beets and turnips, to kabocha squash and multi-colored baby carrots.  Be it maple syrup, honey, pomegranate molasses, or balsamic vinegar, I've also dressed my veggies in just about everything under the sun.  What has wowed me time and time again is the yam/sweet potato.  And, after much trial and very little error, I think I've figured out the best recipe for roasted sweet 'taters.  Ever.  I call them "Umami-roasted Sweet Potatoes" because there is a magical and mysterious 'fifth taste' element of salt/savory that marries beautifully with sweet.

I have a good feeling that you, too, will fall in love with this simple, healthy, and delicious recipe that will delightfully perfume your kitchen and lovingly kiss your taste buds. 

Enjoy!

...

Recipe:  Umami-roasted Sweet Potatoes

Ingredients (approximately 4-servings)

  • 2 large yams or sweet potatoes - washed, peeled, and cut in to 1/2"x1/2" pieces
  • 1/2 bulb of peeled black garlic cloves (if you cannot find black garlic at your local grocer/specialty food store/Asian market, you can use regular "white" garlic cloves)
  • 1 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 1/4 cup maple syrup
  • Salt and pepper, to taste

Preheat oven to "bake" at 425 degrees F.  Combine all ingredients in a bowl and, using clean hands, toss to evenly saturate.  Line a 13x9 glass/metal pan or walled/protected cookie sheet with foil.  Pour ingredients on to foil and disperse evenly.  Bake for 35-minutes. 

Remove from oven and toss potatoes in pan/cookie sheet (...for even-roasting.  No side should be discriminated!).  Bake for another 35-minutes.

Serve immediately, or allow to cool to room temperature before storing in refrigerator.  Enjoy for days; stays fresh up to 1-week.

 

~~~

Until we eat again,

The Lunch Belle

Wednesday
Jan152014

Recipe: Parfait Parfait (macerated fruit + yogurt)

So I hate it when these byotches are like, "...since I think I look hot, here's a healthy recipe - that actually tastes worse than cardboard - I make sometimes.  Because, obviously, you want to look like me.  Oh, and please make sure to comment on my newest full-body selfie." 

Kim K. Sigh.Right?  I mean, shut the fcuk up.  And while you're at it, gag me with a dumbbell...

Seriously though, if you're trying to start your day off sans that tempting breakfast burrito - pancake stack and hash browns - bagel & schmear - etc., consider my "Parfait Parfait."  Not because you want to look like me, but because this delightful yogurt cup actually tastes good.  And it's way better for you than that sausage/egg/cheese biscuit thing you've been munching on.  Plus, you'll feel like a bad ass knowing that you "cooked" your own breakfast!   

.

Recipe:  Parfait Parfait (Did you know that the word "parfait" means "perfect" in French?)

The secret that makes this recipe so delicious is the macerated fruit.  And what's best is the fact that you can make this fruit medley last for 5-days/a work week!  

Step 1:  Macerated fruit

  • 2 apples, chopped in to bite-size cubes (If you don't like apples, sub pears, persimmons, 2 cups of fresh berries.  Need more ideas?  Just ask.)
  • 1/2 cup of dried fruit (I like dried cherries, raisins, figs, peaches)
  • 1 tablespoon jam/preserves of your choice

Combine fruit and jam in a tupperware container (or any container with a lid).  Shake or stir to combine.  Keep refrigerated and allow to macerate for 24-hours prior to initial serving.

Trader Joe's has a great selection of dried fruit.Step 2:  Greek yogurt

Why Greek?  Because it has almost triple the amount of protein as non-Greek yogurt.  My brand of choice is Fage.

Step 3 (optional):  Granola

I love granola in my yogurt, but you certainly don't have to add it if you're opposed.  I appreciate the added fiber and texture from the crunchy oats and nuts.  I also believe that it makes this recipe perfectly balanced.

Step 4:  Combine and enjoy!

Using about 1/5 of your macerated fruit, combine it with 1/2 cup of yogurt and a handful of granola (optional).  Enjoy this breakfast - or snack - daily for the entire work-week!

~~~

Until we eat again,

The Lunch Belle

Saturday
Jan042014

Recipe: "Eat your emotions" cherry cobbler

TGISaturday!  Man, how happy are you that this week is over?  I don't know about you but, thus far, 2014 has sucked.  Oh, and Happy New Year, by the way.  Sorry, I should have said that first.  Now, back to my bitching:  Nothing catastrophic has happened.  Yet, at least.  But when the petty bullshiz starts to pile up, all it takes is that one seemingly miniscule comment/event/slip for the "straw to break the camel's back."  Seriously, I've had it up to HERE with flaky friend behavior (you clowns know who you are), dudes with a Napoleon complex (Yes, I'm talking to YOU!), nasty weather, "selfies," the Mexican food in NYC, Miley Cyrus, and...OK, fine, I'll stop.  But not without telling you that the icing on my proverbial cake was last night, when I tripped over some clutter in my room and got a huge gash + goose-egg on my forehead, wrist, and shin.  "Sexy" doesn't even begin to describe it...

So, in an effort to make myself feel better, I decided to whip up my favorite "eat your emotions" dessert:  Cherry Cobbler.  And you know what?  I actually *do* feel better!

.

Cherry Cobbler

When cooled, my Cherry Cobbler can be cut in to squares for individual portions!

Adapted from Mrs. Reister's original recipe

Ingredients:

  • 1 14.5-ounce can pitted red tart cherries in water (I use this brand)
  • 1 cup sugar
  • 1 cup whole wheat flour (whole wheat flour gives the crust some girth and a deliciously toothsome bite)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/4 cup butter, melted 

Method:

Preheat oven to 400 degrees F.  Pour entire can of cherries (including liquid) in to a bowl and blend with 1 cup sugar.  In another bowl, sift the flour, remaining cup of sugar, salt, and baking powder.  Add the milk to the batter and stir to blend.  

Pour melted butter in the bottom of a 9x9" pan (can be glass or metal).  Pour batter in to the pan.  Pour cherries on top of the batter.  Bake for 45 minutes to one hour - note that the crust should be a deep golden color, similar in hue to honey.

Serve warm.  Or cold.  Room temperature works, too.  Hell, this cobbler is so good, it doesn't matter which temperature it's served.  Trust me, the crowd will go wild.

Enjoy!

.

~~~

Until we eat again,

The Lunch Belle 

Tuesday
Jul102012

Recipe:  Hand-Pies

There was a time when I used to collect jams.  The only reason I stopped was because my refrigerator became filled with too many barely-touched jars.  It broke my heart when I had to throw away some of my favorites due to mold, or simply because they had not been touched in (gasp) years.  After all, there are only so many things that you can do with spreadable fruit. 

When I was visiting my family in California last week, I noticed about five jars of homemade jam in the fridge.  Each about 3/4 of the way full!  What a waste, I thought to myself.  Then, a light bulb went off in my head:  I could run out to the store - buy some pre-made dough - and make individual hand-pies in an array of flavors, using the jams.

And that's exactly what I did...

...

Recipe: The Lunch Belle's Hand-Pies

Ingredients

  • Pilsbury Refrigerated Pie Crust (package contains 2)
  • 4-6 tablespoons of your favorite jam(s) - I used two flavors, plum and peach, and even combined them in to a single hand-pie!
  • Optional
    • Egg wash:  1 egg, beaten with 1 tablespoon of milk
    • Granulated sugar

Method

*Makes 4 hand-pies

Cut pie dough in to four equal parts.  Form each of the four parts in to a ball.  Using your hands, or a rolling pin, press or roll the dough out in to a flat, circular shape.  In the middle of each circle, top with 1 tablespoon of jam, in a single dollop.  *Note:  You can add up to 1 teaspoon more, per hand-pie, if you find that 1 tablespoon is not enough jam.

  • To make a half moon-shaped pie:  Unite outer perimeters of the circle and secure by gently pressing with your fingers.  Create a design by stamping the pricks of a fork over the secured dough.
  • To make a tart:  Fold the outermost 1/4" portion of the circle's perimeter in to itself and secure with gentle finger presses.  Make sure that there is enough of a barrier/wall so that the jam does not leak while baking.  Spread the jam towards the edge of the perimeter.
  • To make a flower/star:  Fold the outermost 1/4" portion of the circle's perimeter in to itself and secure with gentle finger presses.  Make sure that there is enough of a barrier/wall so that the jam does not leak while baking.  Using your thumb and index finger, pinch "petals" along the perimeter.  Spread the jam towards the edge of the perimeter.

Place your hand-pies on to a lightly greased cookie sheet and bake according to the directions on the pie dough box, or until golden brown.  *If you really want to make your pies look pretty:  Prior to baking, "paint" the exterior crust with an egg wash.  Don't have a culinary brush?  Use your fingers!  Gently sprinkle the egg wash-basted crust with sugar.   

Enjoy for dessert or for a lovely, light breakfast!  Delicious both warm or at room temperature!

~~~

Until we eat again,

The Lunch Belle

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